This batch of cheesy keto cheddar bay biscuits has been a staple in my kitchen ever since I wanted a low-carb alternative to the Red Lobster classics. I first developed this version on a busy weeknight when pantry staples and a craving for warm, garlic-butter bread collided. The result is a tender, slightly crisp biscuit with a gooey cheddar interior and a buttery, garlicky finish — all while keeping carbs low enough to fit into a ketogenic lifestyle. I remember my partner’s surprise when he tasted one and asked if they were “the real thing.” That was my sign that the texture and flavor had landed exactly where I wanted them to.

What makes these biscuits special is the balance between the almond flour base and the melted cheddar that creates pockets of savory richness. The topping is not an afterthought: a simple brush of parsley-butter and a sprinkle of garlic powder transforms the baked rounds into something aromatic and irresistible. They bake up quickly and stay moist, which makes them perfect for weeknight dinners or for making ahead and warming up when guests arrive. I often double the batch for gatherings — they vanish faster than I can slice the cheese.

Ingredients

• Blanched almond flour: 2 cups. Use a finely ground blanched almond flour (for example, Bob's Red Mill fine almond flour) for the lightest texture. Coarser almond meal will yield denser results; measure by spooning into the cup and leveling for accuracy.
• Baking powder: 2 teaspoons. Provides lift and a biscuit-like rise; make sure it’s fresh for the best oven spring.
• Garlic powder: 2 teaspoons (plus a pinch for topping). This builds savory depth in the dough so the biscuits taste well seasoned even inside.
• Sea salt: 1/2 teaspoon in the dough, plus a light pinch for the topping. Fine sea salt dissolves quickly and seasons evenly.
• Egg: 1 large, whisked. The egg binds the dough, adds structure, and contributes to a golden exterior.
• Heavy cream: 1/3 cup. Adds richness and moisture; whole dairy is key here for tender crumb and mouthfeel.
• Unsalted butter: 1/3 cup melted in the dough, plus 3 tablespoons melted for the topping. Real butter creates that classic buttery finish; use unsalted so you can control sodium.
• Cheddar cheese: 1 1/2 cups shredded sharp cheddar. Sharp cheddar gives bold flavor and melts into pockets in the biscuit. Freshly shred a block for best melting and texture.

Instructions

Preheat and prep: Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper to prevent sticking and to help the bottoms brown evenly. Position a rack in the center of the oven for uniform heat. Mix dry ingredients: In a large bowl, whisk together 2 cups blanched almond flour, 2 teaspoons baking powder, 2 teaspoons garlic powder, and 1/2 teaspoon sea salt. Whisking aerates the flour and distributes the baking powder, which promotes a more consistent rise. Combine wet ingredients: In a separate small bowl, whisk one large egg, 1/3 cup heavy cream, and 1/3 cup melted unsalted butter until uniform. Pour the wet mixture into the dry ingredients and stir until there are no streaks of flour; the dough will be slightly sticky and thick. Fold in cheese: Fold in 1 1/2 cups shredded sharp cheddar using a spatula. Give a few gentle turns so the cheese is evenly distributed but not overworked — over-mixing compresses the crumb and can inhibit lift. Scoop and shape: Use a scant large cookie scoop (roughly a 3-inch scoop) or two tablespoons to drop mounds onto the lined baking sheet, spacing at least 2 inches apart. Lightly flatten each mound with damp fingertips for rustic tops — don't over-shape if you want them to look homemade. Bake: Bake for 12 to 16 minutes until the tops are lightly golden and the edges feel set. Visual cues matter: look for a pale golden color rather than deep brown — almond flour can darken quickly. Cool and top: Allow the biscuits to cool undisturbed on the baking sheet for 10 minutes to firm up. Meanwhile, stir together 3 tablespoons melted butter, 1 tablespoon chopped fresh parsley, 1/4 teaspoon garlic powder, and a pinch of sea salt. Brush this topping over the warm biscuits for a glossy, flavorful finish.

Storage Tips

Store cooled biscuits in an airtight container in the refrigerator for up to five days. For longer storage, freeze on a sheet pan until solid, then transfer to a labeled freezer bag for up to three months. Reheat refrigerated biscuits in a 325 degrees F oven for 6–8 minutes, or from frozen at 350 degrees F for 10–12 minutes; a brief re-brush of melted butter after warming refreshes the topping. Avoid microwaving for best texture, as almond-flour breads can become gummy when microwaved.

Ingredient Substitutions

If you need dairy-free options, swap the cheddar for a firm dairy-free shredded cheese and use a plant-based heavy cream alternative, but expect slightly different melt and texture. For a nut-free low-carb version, try using a sunflower seed flour blend, but note the flavor will be earthier and may turn slightly green when mixed with baking soda or baking powder — that’s harmless but visually different. To reduce calories, make smaller biscuits and reduce the butter topping slightly; smaller rounds will also lower net carbs per piece.

Serving Suggestions

These biscuits pair beautifully with tomato-based soups, grilled seafood, roast chicken, or a hearty salad. For a brunch spread, serve alongside scrambled eggs, smoked salmon, or a keto-friendly sausage. Garnish with extra chopped parsley or a light sprinkle of grated parmesan for contrast. They also make excellent dunkers for garlic butter or a creamy herb dip when served as an appetizer.

Seasonal Adaptations

In spring and summer, fold in 2 tablespoons finely chopped chives or fresh basil for a brighter flavor. For autumn and winter, swap half the cheddar for smoked gouda to add a cozy, smoky note. Around the holidays, add a pinch of dried thyme to the dough and top with a rosemary-butter mixture for a festive twist that complements roasted meats and stews.

Meal Prep Tips

For meal prep, scoop individual biscuits onto a parchment-lined tray and freeze until firm, then store in a freezer bag. Bake from frozen for a few extra minutes and brush with the parsley-butter after warming. Portion two biscuits per container with a side salad or soup for quick lunches. Keep the topping butter separate and brush just before serving to preserve the glossy finish.

Success Stories

Readers consistently tell me these biscuits are their low-carb game-changer. One reader wrote that after trying many almond-flour biscuit recipes, this version was the first that produced a tender interior without a dense, oily mouthfeel. Another shared that making mini biscuits for a party allowed guests on low-carb diets to enjoy bread alongside traditional appetizers — they disappeared in minutes, which is the ultimate compliment.

These biscuits are simple, forgiving, and adaptable. Whether you’re feeding family, guests, or just satisfying a craving, they deliver the buttery, garlicky cheddar experience with minimal fuss. Give them a try this week and tweak the mix-ins to make them your own — I love when readers send variations that become new staples.