Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}

Fat
18g
Protein
5g
Carbs
2g

 

 

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Keto Biscuits

I. Love. Bread. Any and all bread. We’re best friends. Well, we used to be, until our family cut all grains from our lives. While I’m a firm believer that bread must be bread and that “fake” breads (aka: paleo/keto substitutions) just don’t cut it, sometimes you need a bread-like substance with your meal.

Low-Carb Cheddar Garlic Biscuits {copycat Cheddar Bay Biscuits}

Delicious Cheddar Garlic Biscuits

There are very few bread subs that make it to my a-ok list, but these biscuits are right up there. I could go through a basket of biscuits at Red Lobster like nobody’s business, but now I can do that at home and not feel so guilty about it. I may have done some math and found that 8 of these biscuits equal the carb count of just 1 from the restaurant. I’ll take that.

Low-Carb Cheddar Garlic Biscuits {copycat Cheddar Bay Biscuits}

Melted Butter Topping

The most important step of this recipe is the melted butter topping. Do. Not. Skip that. It’s key to the perfectly buttery, garlicky flavor that these biscuits are known for.

Cheddar Garlic Biscuits
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Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}

Course Side Dish
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10
Calories 199kcal
Author Kendra Benson

Ingredients

Biscuits

  • 4 Tbsp Grass-Fed Butter melted
  • 1/3 cup Sour Cream
  • 2 Eggs
  • 1 1/2 cups Almond Flour
  • 1/4 tsp Salt
  • 1 Tbsp Baking Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 2 scoops Prebiotin Prebiotic Fiber
  • 1 1/2 oz Shredded Cheese scant 1 cup

Topping

  • 2 Tbsp Butter melted
  • 1/8 tsp Salt
  • 1/8 tsp Garlic Powder
  • 1/2 tsp Dried Parsley

Instructions

  • Preheat the oven to 400°F. Generously grease 10 cups of a 12-cup muffin tin with avocado oil (or use nonstick liners, like foil or silicone). Set aside.
  • In a large mixing bowl, add the melted butter, sour cream, and eggs. Whisk them all together until it is very smooth, not chunky or lumpy at all.
  • Add in all the dry ingredients and mix together with a spoon or spatula (the mixture will get too thick for the whisk). until thoroughly combined and smooth. Fold in the shredded cheese.
  • Place approximately 1/4 cup of batter into each of the greased muffin cups (using a large cookie scoop for this ensures evenly distributed batter). Bake in the preheated oven for 10-12 minutes, or until the tops are golden and crispy and the inside is cooked through.
  • While the biscuits are baking, melt the 2 tablespoons of butter and stir in the salt, garlic, and parsley. Remove the cooked biscuits from the oven and brush the melted butter mixture on them right away.
  • Biscuits are best served hot (and eaten the same day), but can be made in advance (ideally, same day) and served at room temp or reheated for a few minutes in the oven.
These are reminiscent of your favorite seafood restaurant biscuits but without all the carbs and gluten. Only 2g carbs per biscuits, these are the perfect side for any meal.

 

 

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Last Updated 11/04/2019

21 Responses to “Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}”

  1. Is there a substitute for Prebiotin Prebiotic Fiber?

    Reply
    • It’s the only prebiotic fiber I use, but you could use a different brand if you prefer. You could leave it out but it will increase the carb count by about 1g per biscuit.

  2. Is the only reason you’re adding Prebiotin to the recipe because it decreases the overall carbs? I’ve noticed it n several other recipes that you’ve posted.

    Thanks!

    Reply
    • That definitely helps, but no, it’s not the only reason. The Prebiotin adds a slight sweetness to baked goods, as well as being an easy way to get more prebiotics in your diet (I never remember to actually add it to water and drink it daily so I try to incorporate it into our foods).

  3. Can you explain how the prebiotic cuts the carbs?

    Reply
    • The dietary fiber (4g) in the Prebiotin is greater than the carbs (<1g). This reduces the Total Carbs in each biscuit by just under 1g each.

  4. 4 stars
    Hi Kendra the recipes look yumm and irresistible. Can you please share that how much one should eat for one meal. Like Jalapeno poppers for ex. How much (one popper or four/five) will fit into one meal as per keto requirement . This will make life so much easier for me.

    Reply
  5. 5 stars
    What about a substitute for the sour cream? I’m dairy free lately.

    Reply
  6. Hi Kendra,
    Just made these biscuits today for lunch and they were amazing. Made them without the prebiotic fiber because I had none but plan to buy some for making them next time. My husband loved them. This recipe is a keeper. Thank you so much.

    Reply
  7. These look amazing but unfortunately I am allergic to all nuts. Do you have any recommendations for almond flour substitution? It is so difficult to be paleo/keto and have this annoying allergy. Thank you.

    Reply
    • I haven’t tested these with other flours, but have you tried sunflower flour? It might be a suitable replacement, but I’m not sure how that will affect the macro counts.

  8. 4 stars
    I have coconut flour on hand…. do you think I can substitute it?

    Reply
    • Coconut flour has a very different texture and end-result than the almond flour and will not sub 1:1. I think if you do (it would be more of a 1:3 ratio), that the biscuits would be more dense and less fluffy. And probably have a coconuty-taste, which I’m not too fond of.

  9. Can you make these without the prebiotin prebioctic fibre?

    Reply
    • Where do you get prebiotin prebiotic fibre and other ingredients that aren’t
      found in many grocery stores?

    • I purchase it on Amazon (there is a link to the specific one we use in the ingredient list).

  10. Where do you get prebiotin prebiotic fibre and other ingredients that aren’t
    found in many grocery stores?

    Reply
  11. Would psyllium husk powder work in place of the prebiotin fibre?

    Reply
    • I don’t think it would, they act very differently in baked goods. I do not like the results of psyllium husk in anything I’ve tried, it’s usually airy and squishy, not more dense and flaky like this biscuit should be.

  12. Would it make the same in a cast iron skillet like corn bread instead of muffin cups?

    Reply
    • I’m not sure it would bake completely in the center, the dough is a bit more wet than a cornbread batter.

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