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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Low Carb Red Lobster Biscuits

Here's my low carb take on buttery red lobster cheddar biscuits. These homemade biscuits are keto approved, made with almond flour, and tastes just like the real thing!

This recipe is , , with main ingredient
Homemade keto biscuits

These low carb homemade biscuits are one of the recipes in our new keto meal prep cookbook coming out in May! It’s my take on those incredibly buttery biscuits at Red Lobster – you know the ones that are full of all the stuff you should probably stay away from? Well my version of these cheddar biscuits recipe is keto-approved, easy to make, and incredibly delish!

Once you make these Homemade Red Lobster biscuits, you can use them in so many tasty ways. Try topping my instant pot chicken pot pie with these biscuits or you can use them for my low carb sausage Mc’Muffin sandwiches.

How Do I Make Low Carb Homemade Biscuits?

Here are the easy steps you need to follow to make my low carb homemade biscuits that are just like the ones from Red Lobster.

  1. In a large bowl, mix together 2 cups of sifted fine almond flour with some baking powder, onion and garlic powder, salt, and sliced green onion. This will be the dry ingredients for our biscuit recipe.
  2. In a another bowl, whisk 2 eggs and add 1 stick of melted unsalted butter. Make sure the butter has cooled down so it does not scramble the eggs. Mix well and add that to the dry ingredients.
  3. Add1/2 cup of freshly grated cheddar cheese and mix until the batter is well combined. Make sure to grate your own cheese – the pre-grated stuff is coated in anti-caking agent.
  4. Roll the dough into rounds the size of a large golf ball, making sure not to place them too close together. Bake in the oven for 25 minutes or until golden brown. Let cool for a few minutes and enjoy!
red lobster biscuits
Low carb red lobster cheddar biscuit recipe

Can I Use Coconut Flour To Make Keto Biscuits?

Coconut flour is very dry and won’t work for this recipe. You are much better off using finely ground almond flour. Costco has the best price I have ever seen at $4.00 per pound. Make sure to use almond flour and not almond meal. Otherwise the biscuits won’t have the right texture.

Can I Freeze Homemade Biscuits?

Freshly made biscuits will last in the freezer for 3 months stored in a air tight zip-top bag. When ready to eat them, pop direct in a 200 degree F oven for 10-15 minute0 so they can thaw and warm up. Homemade biscuit will last for 5 days in the fridge. Make sure not to keep them at room temperature.

Make sure to try my other low carb snack recipes:

Homemade keto biscuits

Low Carb Homemade Biscuits

Course: Snack
Cuisine: American
Keyword: biscuits, cheddar biscuit, keto, low carb, red lobster
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 biscuits
Calories: 230 kcal
Author: Bobby Parrish

Here's my homemade take on Red Lobster biscuits, but mine are keto approved. These low carb biscuits are easy to make and taste just like the real deal. Oh, and they have melted cheddar cheese!

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Ingredients

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon each garlic & onion powder
  • ½ teaspoon kosher salt
  • Fresh cracked pepper
  • ¼ cup green onions finely sliced
  • 2 eggs beaten
  • ½ cup melted grass-fed butter melted
  • ½ cup cheddar cheese shredded

Instructions

  1. Pre-heat oven to 350 degrees F. in a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the baking powder, salt, couple cracks of pepper, onion and garlic powder, green onions, and mix well. In a small bowl whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese and mix until well incorporated. Line a sheet tray with parchment paper and fill a ¼ cup measuring cup about ¾ full of dough. Form the dough into a ball and place on the parchment paper. Repeat with remaining dough, making sure they are not too close to each other. Bake for 20-23 minutes, or until golden brown and remove from oven. Allow to cool for 15 minutes and enjoy!
  2. Biscuits will keep in the fridge for 3 days or can be frozen for 2-3 months.

Recipe Video

Recipe Notes

Macros per biscuit, recipe makes 10 biscuits:
230 calories
1.8 net grams of carbs
3.6 grams of total carbs
22.4 grams of fat
6.2 grams of protein
1.8 grams of fiber

Nutrition Facts
Low Carb Homemade Biscuits
Amount Per Serving (1 biscuit)
Calories 230 Calories from Fat 202
% Daily Value*
Total Fat 22.4g 34%
Total Carbohydrates 3.6g 1%
Dietary Fiber 1.8g 7%
Protein 6.2g 12%
* Percent Daily Values are based on a 2000 calorie diet.

50 thoughts on “Low Carb Red Lobster Biscuits”

  1. Can I use ghee in place of the stick of butter? This looks SO good! Ps: I LOVE LOVE LOVE your YouTube channel, this website, and insta! The best out there-seriously!

  2. Hey there Bobby I’m not big on baking. My batter always comes out sticky not sure what I’m doing wrong. Please help! Btw I love your recipes can’t wait for the cookbook !

  3. This is the first recipe of yours I’ve made. These are the make your eyes roll back into your head and stomp your foot good! This recipe made it into my special recipe box!

  4. I scooped these into a silpat style silicone muffin pan. Thought I’d have some left over to freeze, but my family hate them ALL! They were excellent!

    1. Good question…. They’d probably be too soft to be used as big hamburger buns (might fall apart) but they should work for sliders.

  5. These biscuits looked so delicious I HAD to give them a go! What a winner this recipe is! Easy AND great taste! The ONLY change I made (because I had it on hand..) was to use a KerryGold butter with Herbs and Spices cube 3.5 oz. instead of the butter called for. So, I’m guessing that added up to be almost double the spices in the recipe. Big “THUMBS-UP” from our family…. and BIG THANKS TO YOU!!

    1. Great that the substitution worked – sounds VERY flavorful! Happy that the recipe is your-family-approved!!! Keep on cookin’!

    1. Hmmmmm…….assuming that every part of the recipe was followed exactly, are you sure your baking powder is still good? Check the expiration date. It starts to lose some of its “punch” the older it gets.

      1. Mine did as well. Doesn’t expire until Oct 2019. Hummm…stumped. I am sure they will be delicious. They smell amazing. 🙂

  6. Hi, it’s the MVP from YouTube who’s made these 3 times already! Seriously, they’re SO good and SO easy to make. I’ve made lil ham sliders with them, so the next time I’ll just make them bun-sized so I can enjoy a full sammich! My m has been keto 3 years and is so glad to FINALLY have some good bread again! Oh, and even though you’re a Cubs fan (Southsider/Sox fan here), I LOVE that you’re a fellow Chicagoan. Chi-town, stand up!

  7. Just tried these and was incredibly impressed. They taste really really good and the texture is amazing. Make sure to sift the almond flour, makes a big difference. Thanks for all your amazing Keto recipes, looking forward to your book 🙂

    1. Glad you enjoyed! You are correct: it is important to sift the almond flour, but I will also say that it’s not as easy as it sounds either! 🙂 Really gotta force it through the sifter.

  8. OMG! Bobby and Desi you guys are phenomenal! This is hands down the best bread recipe I have ever tried. No eggy-ness. Flavor is spot on. They also reminded me of the garlic and cheddar popovers I make for Thanksgiving. The texture…omg the texture…. TENDER as you mentioned in the video. This will be my go to recipe for biscuits. I definitely want to try the keto chicken pot pie with them. I also want to see what other flavors I can concoct with this recipe as a base. I am buying your cookbook ASAP.

  9. Great recipe!!! The biscuits are so soft and the flavor is amazing. Thank you for making this delicious keto recipes. I am starting the keto diet and I am glad I’m able to eat healthy without compromising flavor. Keep on cooking and giving us this wonderful recipes!!!

    1. Thank you so much for the kind words, Nyree! I’m so happy to hear that you’ve started keto and that you’re loving the recipes. You might be interested in my new cookbook that comes out in May – there are 125+ keto recipes in it. You can pre-order it here: https://amzn.to/2TOHWJL

  10. I just made these last week and I thought they tasted pretty good. I felt like they were a smidge salty for my taste but that could easily be solved the next time I make these. I ate these with a little bit of hot sauce on them, or when I wanted something a little sweeter I ate it with honey drizzled on t and it was really yummy. I’ve never tried real Red Lobster biscuits before so I can’t compare the two, but I’ve always heard good things about the Red Lobster biscuits and I had basically all of the ingredients for this keto version so I decided to give it a try and I made a double batch of them and freezed half of them for later. I used kerrygold butter for the first time so maybe that was why the biscuits tasted a smidge salty, but in the end it wasn’t too big of a deal and I still thought these biscuits tasted good. I would definitely recommend this recipe and I am excited to try more recipes.

  11. I love your channel! Very helpful tips on cooking and shopping! Thank you for taking the time to create them!

    I’m allergic to almonds. What flour can I use instead? Thank you!

    1. I haven’t tested it yet, but MAYBE hazelnut flour? It’s likely expensive though…. If you try it, please let me know how it turns out!

  12. Wow! These biscuits are phenomenal! Biscuits are one thing I’ve really missed on the keto diet but not anymore thanks to you. I’ve never had Red Lobster’s biscuits, but they can’t be better than these. Yum! Thanks for the recipe. Can’t wait to try some of your others.

    1. We love to hear that! And these biscuits are a favorite of everyone! We know you’ll enjoy our other recipes too! Keep on cookin’!

      1. Tiffany Stephens

        I’m so excited these were so quick, easy and smack yo momma delicious! You put your foot in that! I made smoked sausage and cabbage and I was thinking I just need, YES, cornbread. I remembered seeing your biscuits🤭☺️ 🤣 on Instagram, I checked the recipe, had what I needed and went for it. Thank you for making it soooo tasty!!!
        Tiffany 🤗 😋

  13. Is their a non-dairy substitute for the cheese(other than cheese substitute products)?
    Can it just be left out, or would that affect texture?

    1. You can use virgin coconut oil instead of butter, and you can use dairy-free cheese. We’ll be going live on Facebook today at 3:45pm Chicago time and making these – it would be a great time to tune in to see them, given the timeliness of your question.

    1. My guess it wouldn’t work as a substitute – since the oat flour is much drier I would think it would change all the ratios.

  14. These are SO delicious and easy to make! Thank you very much for sharing your recipe with the world. My family and I really appreciate it. A loved one going through chemo, with no appetite, suddenly wants these every day since tasting them last week. Makes us all really happy!👏🏻👏🏻

    1. 🙏🏻 So happy you all love this recipe – these biscuits are a favorite of mine for sure! SOOO happy to hear that this dish appeals to your loved one going through chemo – all the best to him/her during the chemo treatment and get well! Keep on cookin’…..more of these biscuits for him/her!!!

      1. That’s really kind of you, thanks!!! She’s just now asking for them again as we chat on FaceTime 👏🏻👏🏻 We went over your easy recipe while visiting so we hope she makes them for herself now :). We’re forever grateful to you sharing these AND creating them! Cheers

  15. Great video! I will have to try this recipe soon. My husband is lactose intolerant so I will use Ghee for the butter. We really don’t like vegan cheeses. I know that aged cheeses are mostly lactose free. Do you have a recommendation?

    1. You don’t actually NEED the cheese, so skipping it is an option, but pecorino romano or parmigiano-reggiano would both be options in the hard-cheese category.

    2. I agree on not needing the cheese and in-fact have made each batch without it. The flavors are tremendous even without the cheese though pecorino sounds awesome to me! Great suggestion Bobby !

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