Low Carb Cheddar Bay Biscuits

Buttery, flaky, cheesy low carb biscuits are a gluten-free, keto-friendly dream come true. Almond flour biscuits made with sour cream, Old Bay seasoning, and cheddar, these keto biscuits are a totally convincing and perfect copycat recipe for Red Lobster biscuits.

hand holding finished whole biscuit, muffin tim with biscuits in the background

AMEN! Hallelujah! JESSSS! This is how I feel about these biscuits. I am a biscuit LOVER, with gravy or without. Biscuits and bread and popovers, these are things that make me very happy. And pizza. My emotional go-tos when I am feeling literally any feeling and need to eat those feelings.

hand holding biscuit broken in half to show flaky inside, other biscuits in muffin tin in the background

What the hell even is keto and why do I care

I pretty much covered my new experimentation with eating a keto-kinda diet in my last post for my gluten-free, dairy-free Bacon Jalapeno Popper Omelet. So I won’t completely rehash. This is more of an update for the past 2 months (and this has not been 100%, probably 85:15):

  • I have lost 14 pounds.
  • My stomach bloat is wayyyyyy down and I’m more comfortable.
  • My skin feels amazingly soft (I credit the chocolate collagen protein powder I’m adding to my coffee each morning).
  • I feel pretty good in general.
  • I have found this way of eating pretty easy to stick to generally, though it is challenging in restaurants.
  • For long workouts, biking and running, I still need to fuel with carbs. Using “low glycemic index”-type fuels (and I tried a couple) didn’t work for me.

But if you don’t know, or don’t want to click to the omelet recipe^^ for the full run-down…. keto is eating mostly veggies, fat, and protein, and limiting carbohydrates. This is to get my body to burn stored fat, because I Want It Gone.

almond flour in a glass bowl with a whisk

Okay, so… Just like when I was in my Vegan phase and wanted to make recipes to check those happy happy boxes (like Mac and Cheese and Boursin cheese), I still want to do that now. And that means BISCUITS.

I have found that using low carb tortillas totally works to make quesadillas, and I am very grateful for that because I make a lot of quesadillas. But I also just want something BREADY. Like popovers or a classic biscuit. This is that recipe, and I will love it forever.

small saucepan with melted butter; eggs and sour cream are in a glass bowl in the background

I can already promise you that you will see variations of this recipe in the future, because it is really versatile I’m finding already. Again, just like in my vegan phase when I learned raw cashews are magical in making creamy sauces, almond flour is very similar in being extraordinarily useful. I’m thinking garlic-butter biscuits, breakfast sandwiches, mini biscuit sliders, dumplings, tamale pie… Endless possibilities!

So on to this low carb biscuit recipe specifically…

view of wet ingredients being poured into the dry ingredients in a glass bowl

Tips for Making Low Carb Cheddar Bay Biscuits

The little tips for making these biscuits are thusly:

  • Keep the wet from the dry ingredients until your oven is ready to go. The baking powder reacting with the sour cream is what creates the leavening, and we want to make full use of that quickly.
  • Use unsalted butter (this is an essential rule in life always anyway) and FULL FAT sour cream.
  • Definitely use cooking spray for the muffin tins, or olive oil or butter. These biscuits are delicate when fresh, and we want them to come right out of the tins.
  • Once done and out of the oven, give the biscuits a minute to cool. Then use a knife to run around the edges, loosen them up, then gently lift them out to cool completely.
  • Store cooled biscuits in a resealable bag at room temperature. So far, I’ve found they keep well for 3-4 days.
biscuit batter with whisk, prior to adding cheese

Tools required for making these keto biscuits:

There really aren’t any major surprises here, but these are the kitchen tools I find work best for this recipe:

  • Two medium-ish mixing bowls, because we combine the drys and the wets separately, then put them together
  • A rubber spatula, for scraping out every last little molecule of yummy biscuit batter from the bowl
  • A generic muffin tin
  • A whisk
  • Measuring cups
  • And an oven. Cleary.
shredded cheddar cheese on batter prior to mixing

I know what you’re thinking …. “Why the hell did she just list stupid basic kitchen stuff”…

Because I’m a food blogger trying to lengthen this post and add words so the Google gods will smile on it, that’s why. Because this is just a little recipe for almond flour biscuits with sour cream, but I need to get it to like 1000 words.

And if you don’t want to have to read through all this stuff, there was a Jump To Recipe button at the top, just saying.

Blah blah blogger stuff blah blah. (I crack myself up)

batter in muffin tins prior to baking

Anyhoots, I have made this recipe now like a dozen times, and it has worked out every freaking time. I once mistakenly added 4 tablespoons butter instead of just 2, and while they are soooooo yummy, because butter, they were also more fall apartish. So I think 2 tablespoons works just right for a nice hold-together biscuit.

Old Bay Seasoning (and NO this post is not sponsored)

No this post is not sponsored and yet I am mentioning a brand by name what the hell. Old Bay, for the free publicity, you are welcome.

But Old Bay is literally the quintessential seafood seasoning (think crab cakes and such) and really just a complimentary seasoning all-around. Anything “Cheddar Bay” uses Old Bay seasoning. Like my Shrimp Gravy over Cheddar Bay Bacon Biscuits and Cheddar Bay and Chive Popovers. I even put it in my Cheddar Bacon Crack Dip.

In our house, we pretty much put Old Bay on everything. I keep one by the stove, one in the pantry, one on the kitchen table, and one in my hiking backpack.

Too much? Yeah, probably.

But it is what it is and we love the stuff. One warning though – Old Bay redesigned their packaging including a plastic lid that opens EASILY. So if you want a little sprinkle, take care that this lid doesn’t open and dump all out on your food… Reminder to self: let Old Bay know the new lid sucks.

downward view of cooked biscuit in muffin tin

That’s it folks. A DELICIOUS, easy (easier to make these biscuits than traditional biscuits, just saying!) recipe to get that bready, cheesy comfort with only 1 CARB and no gluten.

Hope you make this recipe and enjoy!

And here is my super yummy pic to PIN and save this recipe!

hand holding biscuit broken in half to show flaky inside, other biscuits in muffin tin in the background, pinnable image
hand holding finished whole biscuit, muffin tim with biscuits in the background

Low Carb Cheddar Bay Biscuits

Buttery, flaky, cheesy low carb biscuits are a gluten-free, keto-friendly dream come true.
5 from 3 votes
Print Pin Rate
Course: Bread
Cuisine: American, gluten-free, keto
Keyword: gluten-free biscuits, keto biscuits, low carb biscuit, red lobster biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Authur: Erica
Servings: 8 biscuits
Calories: 110kcal



  • Heat oven to 400°F.
  • In a bowl, combine the dry ingredients. 
  • In a separate bowl, combine the remaining (wet) ingredients.
  • Add the wet ingredients to the dry, whisking until smooth.
  • Stir in the cheese.
  • Distribute biscuit batter to 8 muffin tins sprayed with cooking spray.
  • Bake at 400°F for 10-12 minutes or until biscuits are golden. Yields: 8 biscuits.


Each biscuit contains 1 carb, 10g fat, 4g protein.


Calories: 110kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 208mg | Potassium: 48mg

I would love to hear from you! Since I’m new to low carb eating, do you have any tips for me? What works for you? THANKS

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