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KETO CHEDDAR BAY BISCUITS are soft, buttery, and loaded with cheddar and garlic. Serve them up as a side at dinner and they’ll be the first thing to go!
I’m going to guess y’all know what a cheddar bay biscuit is…those soft, buttery biscuits you get at Red Lobster. Ah, they’re heaven, aren’t they?
Of course, they’re made with wheat flour and pack in a bazillion carbs per bite, so we’ve got the next best thing: Keto Cheddar Bay Biscuits!
This recipe is super simple and uses up ingredients than any well-stocked low carb kitchen should have on hand.
How to make low carb cheddar bay biscuits:
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To start, you’ll just dump all of your ingredients into a mixing bowl and stir well to combine.
Stir that together to form your dough and then scoop out equal-sized portions of dough onto a baking sheet and flatten them slightly.
I use a large cookie scoop to scoop out evenly sized portions of biscuit dough.
The biscuits hold their shape in the oven, so however you drop them on the baking sheet is what they’ll look like out of the oven.
When these have finished baking, brush the tops with a mix of melted butter, parsley, and garlic salt.
These biscuits seriously just melt in your mouth!
What kind of sweetener to use:
I am very picky about sweeteners and don’t like anything that leaves an aftertaste.
While we are all different and definitely have different preferences, I will say that my entire family prefers Lakanto Monkfruit Sweetener. It’s a blend of monkfruit and erythritol and I think the blend helps limit the aftertaste and cooling effect that some erythritol sweeteners have.
Xylitol is my other top choice, although be careful if you have pets as it is extremely toxic to them (but perfectly safe for humans). I love the flavor of xylitol, but don’t use it often because I’m so nervous that my people-food loving dogs will get ahold of something that contains it.
What to serve with these cheesy garlic biscuits:
Considering that these biscuits originated in a seafood restaurant, I think they go great with all kinds of seafood! My salmon and asparagus is a simple option that’s always delicious.
This baked cod is so simple and even my kiddos love it.
Not in the mood for seafood? Spinach stuffed chicken is a go-to in our house!
- ¾ cup almond flour
- ½ cup coconut flour
- 1 tablespoon garlic powder
- 2 teaspoons sugar substitute, such as monkfruit
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup shredded cheddar
- 1 egg
- ¼ cup water
- 3 tablespoons heavy cream
- 2 tablespoons melted butter
- 3 tablespoons butter, melted
- 1 tablespoon minced parsley
- 1/2 teaspoon garlic salt
- Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
- Add all of the biscuit ingredients to a mixing bowl and stir well to combine.
- Use a large cookie scoop to scoop out 10 biscuits.
- Lightly flatten the biscuits with your fingers.
- Bake for 10-12 minutes or until golden brown.
- To make the topping, whisk the butter, parsley, and garlic salt together. Brush over the baked biscuits.
- Cool for at least 5 minutes before eating.
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Yield: 10 Serving Size: 1 biscuit
Amount Per Serving:Calories: 203 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 51mg Sodium: 445mg Carbohydrates: 8g Net Carbohydrates: 5g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 6g
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