Keto Copycat Red Lobster Cheddar Bay Biscuits
A keto and low carb version of red Lobster Cheddar Bay biscuits. Those gentle drop biscuits don’t comprise any flour however they taste very much like the eating place model.
The biscuits pop out gentle and soft. They may be tacky and garlicky and brushed with garlic butter. The garlic butter topping is fundamental to making them taste like purple Lobster’s model.
INGREDIENTS :
- ¼ tsp salt
- 1 tbsp baking powder
- 1 tsp garlic powder
- 2 large eggs
- 1 ½ cups superfine almond flour
- 1/2 cup sour cream
- 4 tbsp unsalted butter melted
- 1/2 cup shredded cheddar cheese
Garlic butter topping:
- 2 tbsp butter melted
- 1/2 tsp garlic powder
- 1 tbsp parsley minced
INSTRUCTIONS :
- Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder.
- In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
- Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
- Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
- In a small bowl, dissolve garlic powder into melted butter. Stir in parsley. Brush onto tops of biscuits while the biscuits are still hot and butter is still liquid. Biscuits are best eaten warm.
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