Search the Internet for Keto Cheddar Bay Biscuits with Garlic and you will find “copy cat” versions of the famous restaurant chain biscuit everywhere. Our take on this classic is to stress the two ingredients that make this recipe “Tasty Low Carb.” Lots of sharp cheddar cheese and a buttery garlic flavor are center-stage! Best of all, unlike the restaurant chain, with our recipe you will have a delicious Keto friendly biscuit for your next seafood dinner.
Each biscuit will have only 3g of net carbs and so much flavor. The chain version has a reported 16g – wow! If you are a Keto foodie or just want a baked good for dunking in a warm buttery sauce with your favorite seafood dish, you have to try this one. It is light and airy. It is gluten-free. We placed it in our “Low Carb Essentials” category because Keto Cheddar Bay Biscuits will become an essential feature of your Keto diet plan!
Keto Cheddar Bay Biscuits with Garlic
Almond flour is the base for this recipe. We stress only using blanched almond flour. It is much finer and produces a less course texture to your finished biscuits. The blanching process removes the almond skin before grinding. You will also have a lighter color and with the same nutritional benefits. We like Anthony’s Blanched Almond flour. We have also found that Costco’s Kirkland brand almond flour produces excellent results.
The next key ingredient is sharp cheddar cheese. We have made the biscuits with mild cheddar and with other cheeses like Monterey Jack or a blend of Mexican cheeses. They will work, but the bite of a sharp cheddar is the taste you are looking for in your Cheddar Bay Biscuits. We do add a small amount of grated parmesan. It adds a little nutty flavor that definitely enhances the taste.
Finally, it is all about the garlic butter! They say, everything is better with garlic. Well, mixing it with butter will make that garlic taste even better. We use garlic powder so the flavor is more evenly distributed in the baking process. But, you could also add some finely chopped garlic for a texture boost. A lot of recipes even call for finely chopped jalapeño in the batter. Now, there is an alternative for your second batch!
We used a six cup muffin pan for making our biscuits. Make sure it is greased well with butter. The finished biscuit will be easily removed and have an even more buttery flavor. Our biscuits are actually a muffin. But, they will be taller than biscuits. Without the gluten of wheat you will not see so much rise. For a more traditional biscuit shape use a rounded spoon or a large ice cream scoop and bake the recipe on parchment paper.
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The key preparation tip is to melt some butter, add some garlic powder, and brush on the finished warm biscuits. We do this after removing the biscuits from the muffin pan. The buttery garlic will be absorbed throughout your biscuit. You will have a beautiful glistening butter topping. For color you can also add some very finely chopped parsley.
Keto Cheddar Bay Biscuits with Garlic
Make our Keto Cheddar Bay Biscuits with Garlic as a muffin or a traditional biscuit. Either way, you will have a delicious Keto baked good for any meal. Use it as a side with a delicious seafood recipe like our Low Carb Crab Cakes.Combine it with your favorite seafood bisque. We love it with our Southwestern Shrimp Bisque! Make a batch tonight and enjoy!
- 2 Eggs
- 1/3 cup Sour cream
- 4 tablespoons Butter (melted)
- 1 1/2 cups Almond flour (blanched)
- 1/4 teaspoon Sea salt
- 1 tablespoon Baking powder
- 3 tablespoons Parsley (finely chopped)
- 1 1/2 teaspoons Garlic powder
- 3/4 cup Sharp cheddar cheese (shredded)
- 2 tablespoons Parmesan cheese (grated)
- 2 tablespoons Butter
- 1/4 teaspoon Garlic powder
- Preheat oven to 400 degrees. Lightly butter six cups of a muffin pan.
- In a small bowl whisk the eggs, sour cream, and melted butter. until smooth.
- In a medium bowl, combine the almond flour, sea salt, baking powder, parsley, and garlic powder. Stir with a fork.
- Add the wet ingredients to the dry in the medium bowl and mix together with a fork. Mix in the cheeses and combine. Batter should be thick.
- Spoon the batter evenly into the six greased muffin cups. Bake for 15 minutes, or until the tops begin to brown. Place the muffin pan on a cooling rack for 2 minutes. Upturn, and biscuits will fall out.
- While cooling melt 2 tablespoons of butter and add 1/4 teaspoon of garlic powder (to your taste). Once removed from the pan, spread the garlic butter on top of the biscuits with a pastry brush until coated. Serve warm and spread with a pat of soft butter.