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.
- 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.
- 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.
- 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.
- 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!
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:
57 thoughts on “Low Carb Red Lobster Biscuits”
Can’t I put almond meal in my vitamix and make almond flour?
Hi Sam, almond meal is almond flour, so it should work for this recipe, no need to do anything to it.
In the directions, it specifically says ” Make sure to use almond flour and not almond meal. Otherwise the biscuits won’t have the right texture.” (Quote taken from under the section with the question “can I use coconut flour”) But you’re saying almond flour and meal are the same thing now?
Almond flour is the way to go – regardless of what I may have said about meal (incorrectly). Sorry for any confusion.
Hey Bobby, what can I use instead of butter? I’m good with cheese but butter gives me a belly ache!
Any liquid fat or melted fat would work, so coconut oil and avocado oil are both good options.
Is there a substitute for the butter?
Not keen on the stuff
Any liquid fat or melted fat would work, so coconut oil and avocado oil are both good options.
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!
Absolutely – just make sure you melt it first.
Hi Bobby, do I have to use the sliced green onions?
You don’t have to. If you prefer chives you can use those instead or leave them out completely.
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 !
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!
That is a FANTASTIC mental image! Ha! Love it! Thanks for the kind words – keep on cookin’!
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!
That’s what I like to hear! Thanks!
Would these hold together enough to be used as hamburger buns?
Good question…. They’d probably be too soft to be used as big hamburger buns (might fall apart) but they should work for sliders.
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!!
Great that the substitution worked – sounds VERY flavorful! Happy that the recipe is your-family-approved!!! Keep on cookin’!
I made these today; absolutely delicious. But mine didn’t get as big; they sort of stayed the same size.
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.
Mine did as well. Doesn’t expire until Oct 2019. Hummm…stumped. I am sure they will be delicious. They smell amazing. 🙂
You gotta roll them into big balls – and don’t press them down.
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!
Chi-town’s gotta represent! Good to hear from you and glad you like the recipe so much! Go Cubs! 🙂
Made this today, so yummy. I put chives instead and still good?
Chives are great too!
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 🙂
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.
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.
We love to hear that! Thanks so much! Enjoy the cookbook too once you get it!
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!!!
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
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.
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!
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!
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.
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’!
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 ? ?
That’s what I like to hear! Happy you loved it! Keep on cookin’!
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?
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.
Think these would work with sprouted organic oat flour?
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.
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!????
?? 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!!!
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
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?
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.
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 !
Giving this recipe to my brother who does KETO and won’t eat the Red Lobster biscuits anymore. Thank you! I will be checking out your book, since bro’s b.day is in July.
That’s awesome – I’m sure he’ll love the biscuits since he’s a fan of the originals. Thanks for checking out the book – it makes a great gift ?! Keep on cookin’!
Thank you so much for the great recipe of Low Carb Homemade Biscuits!
I made the cheddar cheese ones.
Absolutely delicious and look golden browned beautiful!
This time I was careful with the baking powder.
You are the best!!
Thank you Nona! So glad to hear it!!!
I finally made this recipe. Although I didn’t have chives or green onions I added dry onions. It came out really good. I will have to make it with chives next time. Thanks for the recipe!