Cheesiest Keto Biscuits (Red Lobster Copycat)

Who else loves those Red Lobster cheddar bay biscuits? I have both hands raised haha. Those fluffy, cheesy biscuits were the best, so here's my very close Keto version that will make your heart happy (no pun intended). According to the Red Lobster website, one of their biscuits is a whopping 16 grams of net carbs--eek! How many did I eat last time I was there so many years ago?? Not to worry— My copycat version is about 2.2g each!! 

The Flours
Two great characteristics about the Red Lobster version is its fluffiness and cheesiness. My copy cat version uses a secret ingredient that help amplify both of those qualities in this keto remake. I like to use a combination flour blend of almond flour and whey protein isolate. If you've been cooking keto for a while you know that without much fats almond flour is dry and gritty. The addition of the why powder, in my opinion, helps bind the almond flour better improving the texture of the final product.

Also, whey protein helps amplify the cheesiness of this recipe and enhances the buttery flavor—all great positives in my opinion. LOL

The Cheeses
The original cheddar bay biscuits used only cheddar. I like a combination of 2 cheeses for an enhanced flavor profile. But in a pinch and if you hate buying many different cheeses, then feel free to stick to all cheddar.

Serves:
4-6 People

Ingredients:
3/4 cup almond flour
1/4 cup whey protein isolate, unflavored
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sharp cheddar cheese, shredded
1 cup gouda cheese, shredded (or double the cheddar)
4 eggs, beaten
2 tablespoons Kerrygold butter, melted
1/2 teaspoon garlic power
1/2 teaspoon dried parsley

Directions:

1. Combine flour, whey, cheeses, baking powder and soda, garlic powder and dried parsley in a medium sized bowl.
2. Whisk together and remove any clumps from the almond flour and whey.
3. Add beaten eggs and melted butter.
4. Mix well to combine. The batter should be moist, but not wet. If its too dry, add 1 additional tbsp of melted butter.
5. In a cookie sheet lined with parchment paper, spoon batter in 3-4 inch rounds spaced out about 2 inches apart.
6. Bake in the oven at 400° for 12-15 minutes.

These are best served immediately out of the oven. They can also be stored in a ziplock bag and then left overs warmed up for 10 seconds in the microwave.

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