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Keto Red Lobster Cheddar biscuits.

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Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 27-30 minutes

Skill Level: Beginner | Effort: Low | Yield: 8 biscuits

The Irresistible Low-Carb Copycat

Craving the iconic, savory, buttery cheddar biscuits from Red Lobster but staying committed to your keto lifestyle? Your search ends here. This recipe delivers all the fluffy, cheesy, garlic-packed goodness of the original, with a fraction of the carbs. Using a blend of almond and coconut flour, these biscuits come together in one bowl and bake to golden perfection in under 15 minutes. They’re the perfect side for a seafood feast, a bowl of keto chili, or simply enjoyed warm from the oven. Get ready for a family favorite that no one will believe is keto-friendly.

Ingredients

For the Biscuits:

  • 1 ½ cups (150g) super-fine blanched almond flour

  • ¼ cup (30g) coconut flour

  • 1 tablespoon baking powder

  • 2 teaspoons garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon sea salt

  • ¼ teaspoon xanthan gum (optional, but improves texture)

  • ½ cup (1 stick / 113g) cold unsalted butter, cubed

  • 3 large eggs, cold

  • ⅓ cup (80ml) heavy cream, cold

  • 1 ½ cups (150g) sharp cheddar cheese, freshly shredded

For the Garlic-Herb Butter Glaze:

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon fresh parsley, finely chopped (or ½ tsp dried)

  • ½ teaspoon garlic powder

  • ⅛ teaspoon sea salt

Equipment

  • Large mixing bowl

  • Box grater (for cheese)

  • Baking sheet

  • Parchment paper or silicone baking mat

  • Pastry cutter or fork (optional)

Instructions

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Shred your cheddar cheese from a block (pre-shredded contains anti-caking starches) and ensure your butter and eggs are cold.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder, sea salt, and xanthan gum (if using). Ensure there are no lumps.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This step is key for a flaky texture.

Step 4: Add Wet Ingredients and Cheese

Create a well in the center of the mixture. Add the cold eggs and heavy cream. Using a spatula or fork, mix until just combined—do not overmix. Gently fold in the shredded cheddar cheese until evenly distributed. The dough will be thick and sticky.

Step 5: Form the Biscuits

Using a lightly oiled spoon or a large cookie scoop (about ¼ cup), drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently shape them into rounded mounds with damp hands. You should get 8 biscuits.

Step 6: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and around the edges.

Step 7: Prepare the Glaze & Finish

While the biscuits are baking, prepare the glaze. In a small bowl, combine the melted butter, chopped parsley, garlic powder, and sea salt. As soon as the biscuits come out of the oven, generously brush the tops with the garlic-herb butter glaze while they are still hot.

Step 8: Serve

Allow the biscuits to cool on the pan for 5 minutes before serving. They are best enjoyed warm and fresh.

Chef’s Notes & Tips for Success

  • Cold is Key: Using cold butter, cream, and eggs prevents the dough from spreading too much and helps achieve a better rise.

  • Don’t Overmix: Overworking the dough can lead to dense biscuits. Mix until ingredients are just combined.

  • Cheese Matters: Always shred your own cheese from a block for the best melt and to avoid added carbs.

  • Storage: Store cooled biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore texture. They can also be frozen for up to a month.

  • Variations: Add ½ tsp of smoked paprika to the dry ingredients, or mix in 2 tbsp of cooked, crumbled bacon for an extra flavor boost.

Nutritional Information (Per 1 biscuit)

  • Calories: 387 kcal

  • Total Fat: 35g

  • Saturated Fat: 16g

  • Cholesterol: 129mg

  • Sodium: 460mg

  • Total Carbohydrates: 7g

  • Dietary Fiber: 3g

  • Net Carbs: 4g

  • Protein: 13g

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