Imagine walking into Red Lobster on a coastal road-trip, the smell of garlic butter and warm cheese hitting you before you're even seated. The server brings out that iconic basket—fluffy, cheesy, garlicky biscuits that disappear faster than the free refills on sweet tea. When I started eating keto five years ago, those biscuits were the one indulgence I mourned the most. After months of tinkering (and more almond flour on my counters than I care to admit), I finally cracked the code: a biscuit that's tender in the middle, crisp at the edges, bursting with sharp cheddar, and brushed with a buttery herb glaze that tastes like pure nostalgia—minus the carb coma. Whether you're hosting game-day, meal-prepping for the week, or simply craving something warm and comforting, these low-carb copycats will transport you straight to the coast, no reservation required.

Why This Recipe Works

Quick One-Bowl Method: No stand mixer, no folding, no chilling—just whisk, scoop, bake.
Almond & Coconut Flour Blend: Creates the perfect crumb—tender but sturdy enough to split and butter.
Double Cheddar Hit: Sharp shredded cheddar baked in + a light dusting on top for lacy cheese edges.
Garlic Butter Glaze 2.0: Melted butter, parsley, and a whisper of Old Bay for that signature bay-kick.
Freezer-Friendly: Flash-freeze unbaked scoops, then bake straight from frozen—add 3 extra minutes.
Under 3 g Net Carbs: Each biscuit clocks in at 2.4 g net carbs so you can stay in ketosis and still feel human.

Ingredients You'll Need

Before we dive into the method, let's talk ingredients. Keto baking is a science—swap one flour and the texture can swing from hockey puck to crumbly mess. I've tested every substitution so you don't have to.

Almond Flour: Use blanched, ultra-fine, and if possible, Honeyville or Kirkland brands. The fat content keeps these biscuits moist without tasting like marzipan. If you're nut-free, swap in an equal weight of sunflower-seed flour and add ½ tsp lemon juice to neutralize any green-ish reaction.

Coconut Flour: Just two tablespoons give structure and sponge-like lift. Don't eyeball—coconut flour is thirsty and will hijack moisture if over-measured.

Sharp Cheddar: Buy a block and shred it yourself. Pre-shredded cellulose-coated cheese repels moisture and you'll end up with dry pucks. Extra-old white cheddar delivers that Red Lobster tang.

Baking Powder + Egg: Double-acting baking powder plus room-temp eggs create steam for sky-high rise. Cold eggs shock the coconut flour and cause graininess.

Heavy Cream & Sour Cream: A 50/50 duo keeps the centers custardy while the edges brown. Full-fat Greek yogurt works in a pinch, but add an extra teaspoon of butter to compensate for the lower fat.

Butter: Melted and cooled so it doesn't cook the eggs. I use Kerrygold for the extra beta-carotene color. If dairy-free, substitute refined coconut oil plus ¼ tsp nutritional yeast for buttery notes.

Garlic Butter Glaze: Unsalted butter, fresh parsley, garlic powder, and a pinch of Old Bay. Brush twice—once when the biscuits are hot so the butter seeps in, again right before serving for shine.

How to Make Keto Cheddar Bay Biscuits Red Lobster Copycat Recipe

Preheat & Prep Pan

Set oven to 400 °F (205 °C). Line a light-colored sheet pan with parchment. Dark pans absorb heat and can burn the bottoms before the centers bake through. If you only have dark, stack two pans to diffuse heat.

Whisk Dry Ingredients

In a large bowl combine 1 ¼ cups (120 g) blanched almond flour, 2 Tbsp (14 g) coconut flour, 1 Tbsp aluminum-free baking powder, ½ tsp xanthan gum, ½ tsp fine sea salt, ½ tsp garlic powder, and ¼ tsp cayenne. Whisk 30 seconds to aerate; this pre-distributes the leavening so you don't get bitter pockets.

Add Cheese & Chives

Fold in 1 cup (4 oz) freshly shredded extra-sharp cheddar and 1 Tbsp minced fresh chives. Coating the shreds in flour keeps them from clumping into cheese bombs.

Mix Wet Ingredients

In a spouted cup whisk 1 large egg, ¼ cup (60 ml) heavy cream, ¼ cup (60 g) sour cream, and 2 Tbsp (28 g) melted butter until homogeneous. Pour into dry mix and fold with a silicone spatula just until no dry bits remain. Over-mixing activates xanthan and causes toughness.

Scoop Dough

Using a greased 3-Tbsp cookie scoop, drop mounds 2 inches apart. For craggy Red-Lobster tops, press a few extra shreds of cheese onto the surface of each mound.

Bake Until Golden

Bake 12–14 minutes, rotating pan halfway, until peaks are deep golden and bottoms are caramelized. They should spring back when lightly pressed.

Brush with Garlic Butter

While biscuits bake, melt 2 Tbsp butter with ¼ tsp garlic powder, ⅛ tsp Old Bay, and 1 Tbsp chopped parsley. The moment biscuits emerge, brush generously, allowing butter to pool in every crag. Reserve half the butter for a second coat just before serving.

Cool Slightly & Serve

Let rest 5 minutes on the pan—this sets the crumb so they don't collapse when you split them. Serve warm with whipped butter or crispy bacon for the ultimate keto feast.

Expert Tips

Room-Temp Dairy

Cold cream can cause coconut flour to seize. Pull dairy 30 minutes before mixing for silky batter.

Oven Thermometer

Home ovens can be off by 25 °F. An inexpensive thermometer prevents pale or burnt biscuits.

Don't Skip Xanthan

It binds moisture and replaces gluten's elasticity. Without it, biscuits spread into frisbees.

Flash-Freeze for Later

Scoop dough onto a tray, freeze 1 h, then store in a bag. Bake from frozen at 375 °F for 15 min.

Golden Color Hack

Brush tops with an egg yolk beaten with 1 tsp cream before baking for bakery-level shine.

Stale? Revive!

Wrap in foil with 1 tsp water, bake 5 min at 350 °F. Microwave softens but oven restores crust.

Variations to Try

Jalapeño Popper: Fold in 1 Tbsp diced pickled jalapeños and 2 Tbsp cream cheese cubes. Brush with glaze spiked with a dash of chipotle powder.
Herb & Garlic: Replace chives with ½ tsp each dried dill and thyme. Add ½ tsp onion powder for extra umami.
Everything Bagel: Stir 1 Tbsp everything seasoning into the dough and sprinkle more on top before baking.
Smoky Gouda: Swap half the cheddar for smoked gouda and add ¼ tsp liquid smoke to the wet mix.
Dairy-Free Keto: Use coconut cream, dairy-free cheddar shreds, and refined coconut oil. Expect a slightly sweeter profile.

Storage Tips

Room Temperature: Cool completely, then store in a paper-towel-lined airtight container up to 2 days. The towel wicks condensation so bottoms don't get soggy.

Refrigerator: Place biscuits in a zip bag with a folded paper towel; refrigerate up to 5 days. Reheat in toaster oven at 325 °F for 5 min for a just-baked crust.

Freezer (Baked): Wrap each biscuit in plastic, then foil, and freeze up to 3 months. Thaw overnight in fridge or microwave 20 s, then crisp in toaster.

Make-Ahead Mix: Whisk all dry ingredients in a jar; attach a tag with wet measurements and bake within 3 months for instant weeknight comfort.

Frequently Asked Questions

Yes—use an equal weight of sunflower-seed flour for nut-free. If not strictly keto, you can try ¾ cup cassava flour but carbs rise to 7 g net per biscuit and texture becomes more muffin-like.

Usually over-measuring coconut flour or over-mixing. Spoon and level flours; mix just until combined. Humidity can also pack coconut flour—sift before measuring on rainy days.

Absolutely. Grease 8 cavities and divide dough. Bake 14–16 min. The tall sides yield bakery-style domes, perfect for breakfast sandwiches.

Keto clam chowder, shrimp étouffée, or simply butter and sugar-free honey. For brunch, split and layer with sausage patties and a fried egg.

Look for deep golden peaks that spring back when tapped. If unsure, insert a toothpick—it should come out with a few moist crumbs, not wet batter.

Yes—double all ingredients and bake on two parchment-lined sheets, switching racks halfway. Dough keeps 24 h refrigerated, so you can bake fresh batches across two days.