Golden brown on the outside and light and fluffy on the inside, these keto Cheddar Dill Biscuits are the perfect addition to any meal.
Cheddar Bay Biscuit Copycat
This keto biscuit recipe is the perfect Red Lobster Cheddar Bay Biscuit copycat. They are golden brown and crispy on the outside, while remaining light and fluffy on the inside. These gluten free drop biscuits couldn't be any easier to make. You simply mix all of the ingredients together and scoop the dough in heaping mounds, onto a muffin top pan. Then from there all you have to do is bake and enjoy. They are perfect all on their own, or slathered with a generous pat of melty butter
Ingredients in keto biscuits
- cream cheese
- egg
- garlic
- dill
- onion powder
- dried Italian seasoning
- sea salt
- sharp cheddar cheese
- blanched almond flour
- heavy cream
- water
Serving Suggestions
- Make keto biscuit breakfast sandwiches
- Use them as a topping to make my Keto Chili Dog Pot Pie Casserole
- Serve them with my Slow Cooker Kickin' Chili
- Use the sausage gravy from my Keto Chicken Fried Steak and make keto biscuits and gravy
- Serve them with your low carb and gluten free holiday feast
- Eat them with my Keto Chicken Pot Pie Soup Recipe
- Top them with Keto Bacon Jam
More Keto Recipes
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Cheddar Dill Biscuits
- Total Time: 30 minutes
- Yield: 6 biscuits
- Diet: Gluten Free
Ingredients
- 4 ounces cream cheese, softened
- 1 large egg
- 2 cloves garlic, minced
- 1 ½ teaspoons chopped fresh dill
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon sea salt (This is the only salt I use)
- 1 ¼ cups shredded sharp cheddar cheese
- 1 ¾ cups blanched almond flour (I use this brand)
- ¼ cup heavy cream
- ¼ cup water
Instructions
- Preheat the oven to 350°F
- In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together.
- Add the dill, onion powder, salt, Italian seasoning and garlic. Use a rubber spatula to mix the seasonings into the cream cheese mixture.
- Add the cheddar cheese, almond flour, heavy cream and water. Mix until all the ingredients are well incorporated.
- Drop the dough in heaping mounds into 6 wells of a lightly greased muffin top pan. Bake for 20 to 30 minutes, or until the tops are golden brown and the biscuits are cooked all the way through.
Notes
net carbs per biscuit: 3.9g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
George Broadway says
These are WONDERFUL !!!
Christie says
Did anyone have issues with the center being doughy still? I’m wondering what I did. Followed ingredients and temperature. I’m thinking maybe I should have split the biscuit size.
Anonymous says
Hi Christie,
I just made these last night for the first time and had the same issue. Cooked longer time and seemed to correct it. They were delicious!
Shelley says
These were amazing. Great texture and such a nice flavour.
Corinne says
This recipe is so easy to make and delicious! Great substitute if you are crazy carbs with your meal.
Karen says
❤️ Delicious! 😋
Karen says
Thanks for the clarification. I made them the day of my first post without Italian seasoning and they were delicious! I'm making a double batch today and will add the Italian seasoning. Just as yummy, I'm sure.
Thanks!
Karen says
Hi! It looks like an excellent recipe and I plan on making these biscuits today.
The instructions include Italian seasoning, but it's not on the ingredients list. How much Italian seasoning should I measure out?
Thanks!
Kyndra Holley says
Oooh. Good catch. Thank you for bringing that to my attention. It is 1/2 teaspoon. I have updated the recipe accordingly