Copycat Red Lobster Low Carb Biscuits
Quick and easy country-style low carb biscuits made from almond flour. These are puffy, tender, cheesy, and so delicious... A recipe adapted from the famous Red Lobster biscuits, except these are gluten-free, vegetarian, and keto! The perfect side for your Thanksgiving dinner!
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups almond flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp Old Bay Seasoning
- 4 TBSP unsalted butter (chilled and cut into chunks)
- 1 cup cheddar cheese (shredded)
- 8 egg whites (large)
- 4 tbsp unsalted butter (melted)
- 1/4 tsp garlic powder
- 1/4 tsp sal
- 1/2 tsp dried parsley
Instructions
- 1
Preheat oen to 400 F. In a large bowl, combine flour, salt, baking powder, and seasoning. Add chunks of butter and mix well using a fork until butter forms into pea-size pieces. If needed, use your hands to combine them! Stir in cheese and place bowl in the fridge.
- 2
Meanwhile, beat egg whites at high speed in the bowl of an eletric mixer until stiff. Then, fold into the flour mixture.
- 3
Using an ice cream scooper, scoop biscuit mixture onto a large retangular baking sheet lined with parchment paper. Make sure to leave a 2-inch distance between them.
- 4
Bake for about 14-16 minutes or until biscuits are set and golden brown. Let cool on a rack. Then, mix melted butter with dried parsley and seasonings in a small bowl and brush herb butter mixture on top of each biscuit while warm. Serve and enjoy!