If you’re looking for keto biscuits that give biscuit feels without the carbs, then you NEED to try this Cheddar Bay Keto Biscuit Recipe! Because who doesn’t love cheesy and herbaceous cheddar bay biscuits- Red Lobster's main claim to fame (let's face it, people love Red Lobster for their biscuits, not their seafood!!) In this recipe, you get all the feels of those glorious Cheddar Bay Biscuits with no guilt or tummy upset from the grains and bleached flour! Now I can get behind that!
I like to make this recipe in big batches and freeze them so I always have these biscuits on hand! They’are also great for slicing and making breakfast or anytime sandwiches or for a high protein snack! Truly they’re the MVP that is great to have around when you’re craving bread but don’t want to get off Track!
Note: If you are just looking for a plain Keto biscuits recipe, just eliminate the Italian seasoning in this recipe and swap the cheddar for milder tasting mozzarella cheese. This will lend a very neutral tasting biscuit that you can layer on your favorite toppings!
What Makes these Cheddar Bay Keto Biscuits Awesome
The cheddar, italian herbs, almond flour and eggs come together to form something truly magical. You can do all almond flour, a mix of almond flour and coconut flour, or even use pork panko if you are on the carnivore diet and don’t do almond or coconut. You can experiment with this recipe and find what combo you like the most. The beauty of this biscuit recipe is that you can customize it to make it your own. I prefer all almond flour, but the variations work too! You do you!
Ingredients to Make Cheddar Bay Keto Biscuits
DRY INGREDIENTS
- 1 cup almond flour ( you can also do ½ cup almond flour, ½ cup coconut flour)
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp italian seasoning
- 1 tsp smoked paprika (optional but I think it adds amazing flavor!)
- ½ tsp salt
WET INGREDIENTS
- ¾ cup grated cheddar
- 2 whole eggs
- 3 egg whites
- ¾ cup sour cream OR plain greek yogurt
- ¼ cup melted butter
- Plus, additional 2 tbsp shredded cheddar for sprinkling at end
How to Make Cheddar Bay Keto Biscuits
Preheat your oven to 350 degrees.
Next, You will need two separate bowls to combine the dry and wet ingredients.
In large bowl, combine the flour, baking powder, garlic powder, italian seasoning and salt.
In the other bowl, combine the cheddar, eggs, egg whites, sour cream and melted butter.
Add the wet ingredients to the dry ingredients and mix until it is lump free.
On a baking sheet that is covered with parchment paper, drop the batter by rounded tablespoonfuls on the baking sheet.
OR, you can also bake these in a muffin tin like I did. I’ve done both ways- the muffin tin will produce more round, muffin shaped biscuits whereas dropping them by the spoonful results in more rounded, flatter biscuits. Totally up to you!
Sprinkle the tops of the biscuits with the remaining 2 tbsp of cheddar before putting in the oven.
Bake in the oven at 350 for 20-23 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
I cooked my biscuits in a cast iron muffin pan- make sure any pan you use is well oiled so they don't stick to the pan.
Substitutions for Keto Biscuits
I’ve experimented a bit with this recipe and have found that you can mix in other types of low carb flours with a good outcome:
- Instead of 1 cup almond flour, you can use ½ cup almond flour and ½ cup coconut flour
**I do not recommend using ONLY coconut flour as it makes the biscuit too dry
- You can swap with ½ cup almond flour and ½ cup pork panko (pork panko is essentially the crumbs of pork rinds and they are great for low carb and carnivore baking).
**Note, I have found that using only pork panko also makes the biscuits dry.
Variations for Keto Biscuits
These delicious keto-friendly Cheddar Bay Biscuits are highly versatile, and you can easily customize them to suit your taste preferences or dietary requirements. Here are some variations you can try:
Cheese Varieties: While cheddar cheese is the star of this recipe, you can experiment with different types of cheese. Try substituting or combining cheddar with other keto-friendly options like parmesan, gouda, or pepper jack for a unique flavor twist.
Herb and Spice Combinations: Customize the flavor profile by adding your favorite herbs and spices. Consider incorporating dried herbs like rosemary, thyme, or oregano, or spices like cayenne pepper, cumin, or chili powder for a kick of heat.
Savory Mix-ins: Take these biscuits to the next level by folding in savory mix-ins like crumbled bacon, sautéed mushrooms, caramelized onions, or sun-dried tomatoes. These additions will add texture and depth of flavor to the biscuits.
Dairy-free Options: For those following a dairy-free diet, you can replace the sour cream or Greek yogurt with a plant-based alternative like coconut cream or dairy-free yogurt. Additionally, use a dairy-free cheese substitute or omit the cheese altogether for a dairy-free version.
Vegetable Variations: Incorporate finely chopped or grated vegetables like spinach, zucchini, or bell peppers for a nutritious twist. These additions will not only add flavor but also increase the nutrient content of the biscuits.
Sweet Variations: While this recipe is designed for savory biscuits, you can experiment with a sweeter version by omitting the savory seasonings and adding a touch of sweetener, such as monk fruit or erythritol, and vanilla extract. You can also incorporate shredded coconut or chopped nuts for added texture.
Tips for Making Cheddar Bay Keto Biscuits
- Measure Ingredients Accurately: For best results, use measuring cups and spoons to ensure accurate measurements of all ingredients, especially the flours and baking powder. Precise measurements are crucial in keto baking to achieve the desired texture and consistency.
- Room Temperature Ingredients: Allow the eggs, sour cream (or Greek yogurt), and butter to come to room temperature before mixing. This will help ensure a smooth and well-combined batter.
- Mixing Method: When combining the dry and wet ingredients, be careful not to overmix. Gently fold the wet ingredients into the dry ingredients until just combined, as overmixing can lead to tough and dense biscuits.
- Baking Vessel: As mentioned in the recipe, you can choose to bake the biscuits on a parchment-lined baking sheet or in a muffin tin. Using a muffin tin will result in more uniformly shaped biscuits, while baking on a sheet will give you a more rustic appearance.
- Portion Control: For consistent biscuit sizes, use a rounded tablespoon or a small ice cream scoop to portion the batter onto the baking sheet or into the muffin tin.
- Cheese Distribution: To ensure an even distribution of cheese throughout the biscuits, grate the cheese finely and fold it into the batter gently.
- Topping: Sprinkle the remaining shredded cheddar on top of the biscuits before baking. This will create a delightful cheesy crust on the tops of the biscuits.
- Baking Time: Keep an eye on the biscuits while they're baking, as oven temperatures can vary. The biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cooling: Allow the biscuits to cool slightly on a wire rack before serving. This will help them firm up and make them easier to handle.
- Storage: If you have leftovers, store the biscuits in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven or microwave before serving.
Keto Biscuits FAQ
Q: Can I use a different type of flour instead of almond flour?
A: While almond flour is recommended in this recipe, you can substitute half of the almond flour with coconut flour or pork panko (pork rind crumbs). However, using only coconut flour or pork panko may result in a drier texture.
Q: Can I make these biscuits dairy-free?
A: Yes, you can substitute the cheddar cheese with a dairy-free cheese alternative and replace the sour cream or Greek yogurt with a plant-based option like coconut cream or dairy-free yogurt.
Q: Can I make these biscuits ahead of time?
A: Yes, you can make the biscuit batter ahead of time and store it in the refrigerator for up to 2 days before baking. Just be sure to bring the batter to room temperature before portioning and baking.
Q: How should I store the leftover biscuits?
A: Store any leftover biscuits in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven or microwave before serving.
Q: Can I freeze these biscuits?
A: Yes, you can freeze the baked biscuits for up to 3 months. Allow them to cool completely, then store them in an airtight container or freezer-safe bag. Thaw them at room temperature or reheat them in the oven or microwave before serving.
Q: Can I add other mix-ins to the biscuits?
A: Absolutely! You can experiment with adding other savory mix-ins like cooked bacon, sautéed mushrooms, caramelized onions, or sun-dried tomatoes for extra flavor and texture.
Q: Can I make these biscuits in advance and reheat them later?
A: Yes, you can bake the biscuits in advance and reheat them when ready to serve. To reheat, place the biscuits on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Q: Can I use a different type of cheese instead of cheddar?
A: Yes, you can substitute or combine cheddar cheese with other keto-friendly cheese options like parmesan, gouda, or pepper jack to create different flavor variations.
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Description
Get all the feels of delicious Cheddar Bay Biscuits (the binge-worthy biscuits at Red Lobster with cheesy herbacious notes) with none of the carbs and grain in this keto biscuit recipe. Swap out herbs and cheese flavors to customize this recipe to make it your own.
DRY INGREDIENTS
- 1 cup almond flour ( you can also do ½ cup almond flour, ½ cup coconut flour)
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp italian seasoning
- 1 tsp smoked paprika (optional but I think it adds amazing flavor!)
- ½ tsp salt
WET INGREDIENTS
- ¾ cup grated cheddar
- 2 whole eggs
- 3 egg whites
- ¾ cup sour cream OR plain greek yogurt
- ¼ cup melted butter
- Plus, additional 2 tbsp shredded cheddar for sprinkling at end
Preheat your oven to 350 degrees.
Next, You will need two separate bowls to combine the dry and wet ingredients.
In large bowl, combine the flour, baking powder, garlic powder, italian seasoning and salt.
In the other bowl, combine the cheddar, eggs, egg whites, sour cream and melted butter.
Add the wet ingredients to the dry ingredients and mix until it is lump free.
On a baking sheet that is covered with parchment paper, drop the batter by rounded tablespoonfuls on the baking sheet.
OR, you can also bake these in a muffin tin like I did (if you use a muffin tin make sure it is greased well or use cupcake liners to avoid sticking). I’ve done both ways- the muffin tin will produce more round, muffin shaped biscuits whereas dropping them by the spoonful results in more rounded, flatter biscuits. Totally up to you!
Sprinkle the tops of the biscuits with the remaining 2tbps of cheddar before putting in the oven.
Bake in the oven at 350 for 20-23 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Category: keto biscuits, keto baking, keto muffins
Method: bake
Cuisine: keto, carnivore
The post Cheddar Bay Keto Biscuits Recipe appeared first on Grill Girl.
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