ThisĀ Keto Garlic Cheddar Bay BiscuitsĀ recipe is a copycat of Red Lobster’s cheddar bay biscuits made keto friendly and low carb! It isn’t exactly identical to your favorite restaurant biscuit, but it is a close alternative that is super flavorful and .
PREPRATION TIME:
Prep Time10minutes mins
Cook Time15minutes mins
Total Time25minutesĀ mins
Ingredients
- 4Ā½Ā tablespoonsĀ of butterĀ melted and cooled
- ā Ā cupĀ coconut flour
- 2Ā tablespoonsĀ full fat sour cream
- 4Ā eggs
- Ā¼Ā teaspoonĀ salt
- Ā¼Ā teaspoonĀ baking powder
- 2Ā garlic clovesĀ minced
- Ā½Ā teaspoonsĀ Italian seasoning
- 1 1/2Ā cupĀ sharp shredded cheddar cheese, shreddedĀ pack the measuring cup
- parsley, chopped
Instructions:
- Preheat oven to 400 degrees and grease muffin pan.
- Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
- Add coconut flour, baking powder, garlic cloves, and Italian seasoning to the mixture and stir until combined.
- Stir in cheese.
- Drop batter by spoonfuls into 12 greased muffin tins. **I would suggest using parchment paper liners to keep the batter from sticking.
- Bake for 15 minutes or until tops are slightly brown.
- Top with fresh parsley and a little melted butter if desired.
Notes
*Tips
-Toast your biscuits prior to mealtime and add a bit of extra butter for more flavor and a better texture!
-If you wish to use almond flour, you will want to use 4 times the amount of coconut flour. This comes out to about 1.2 cups. To make it easy, simply measure out 1/3 cup flour four times.
Nutrition:
Calories: 135kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 47mg | Fiber: 1g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 0.6mg
