These low carb garlic biscuits are so quick and easy to make with a simple change to traditional fathead dough preparation.

I’m part Italian so I never thought I could follow a low carb lifestyle.

I mean, what is life without pasta and garlic bread?

Since starting Trim Healthy Mama I’ve learned to enjoy my traditional Bolognese sauce over zucchini noodles, spaghetti squash, miracle noodles, and recently palmini noodles.

Believe it or not, I don’t miss “real” pasta at all!

Also, these low carb garlic biscuits are better than any garlic bread I’ve ever had.

Buttery, tender, and so full of flavor!

zucchini noodles with bolognese sauce on a white plate with two garlic biscuits on the side.

These garlic biscuits are made using a variation of fat head dough.

If you’ve not heard of it, you are in for a real treat. 

It still amazes me that mozzarella cheese and a low carb flour blend can create something with a texture so similar to “real” bread!

low carb garlic biscuits stacked in three piles on a square plate sitting on a striped towel

The idea for fat head dough is based on a documentary from 2008 by the same name.

The movie reveals the myth behind the low fat, low cholesterol diet and how it led to the obesity epidemic in the United States.

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Developing the Garlic Biscuit Recipe

But back to my recipe.

When I first began eating the THM way I discovered a food blog called All Day I Dream About Food.

I love so many of her recipes!

She had a recipe for Garlic Knots and I gave them a try.

However, while the flavor was good, they were really greasy and took forever to make.

And mine didn’t look remotely like hers even after spending all that time!

I’m all about good food that I can make SIMPLY, so I decided to change up the recipe.

First, I prefer the texture of fat head dough when I add glucomannan powder or xanthan gum.

Next, even though I don’t count calories and fat grams, I do keep an eye on them so I wanted to use the THM Baking Blend.

I also wanted these little garlic biscuits to rise more and be more like a Cheddar Bay Biscuit from Red Lobster.

I mean, who doesn’t love those?!

three stacks of low carb garlic biscuits on a square embossed plate sitting on top of a striped towel

This Keto Garlic Biscuit recipe mixes together so easily and takes virtually no time to get into the oven.

These little low carb garlic biscuits aren’t greasy and the dough is light and tender.

This is what you’ll need:

all ingredients needed to make the biscuits lined up on top of the counter
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  • Trim Healthy Mama Baking Blend (see the notes section of the recipe for a substitution)
  • Garlic powder
  • Mineral salt
  • Glucomannan powder or xanthan gum
  • Shredded, part skim, low moisture mozzarella cheese
  • Unsalted butter
  • Neufchatel cheese
  • Baking powder
  • Large eggs
  • Unsalted butter
  • Minced garlic
  • Mineral salt
  • Dried parsley
  • Parmesan cheese

Can You Make These Keto Biscuits Ahead of Time?

This recipe makes 32 small biscuits.

You can make the dough ahead of time and store it in the refrigerator or freezer until you’re ready to bake them.

If you choose to freeze the dough, I recommend scooping the biscuits onto parchment paper and freezing them on a cookie sheet first, and then moving them into an airtight container.

For best results, let the dough thaw before baking.

You can also store the baked biscuits in the refrigerator or freezer and either reheat them or even serve them cold!

For best results, reheat them in the oven, not a microwave.

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Can You Make Keto Garlic Bread From This Recipe?

Yes!

It’s so easy to turn this dough into slices of garlic bread.

Simply form the dough into a loaf shape and chill.

Once it’s firm, simply slice it into 1/2-inch thick slices and bake at 375 F until golden brown.

For an extra treat, sprinkle a little mozzarella cheese over the top.

More Low Carb Recipes You Might Like:

Tips For Making Low Carb Garlic Biscuits

One thing I’ve learned is you should always line your baking sheets with parchment paper when making a cheese-based dough.

Or if you have a silicon baking sheet liner, that’ll work too.

This makes clean up super easy!

I’ve found mixing this kind of dough can be tricky, until now!

Instead of melting the cheese first, combine the shredded mozzarella cheese, baking blend, glucomannan powder, mineral salt and garlic powder into a medium-sized, microwave-safe bowl before melting the cheese.

overhead shot of mixing bowl with cheese combined with almond flour

Toss the ingredients together until the dry ingredients are evenly distributed around the cheese.

This makes mixing the dough so simple!

Just mix the dry ingredients in before the cheese is melted and you get it blended perfectly through your dough!

overhead shot of cheese blended with almond flour with butter and cream cheese blocks sitting on top

Next, toss in the cream cheese and butter…

Use your spoon to break up the cream cheese into smaller chunks.

overhead shot of mixing bowl with almond flour and mozzarella cheese combined and butter and cream cheese cut into small cubes

Then bury the butter in the middle of the mozzarella cheese mixture.

This helps keep it from splattering and making a mess in your microwave!

mixing bowl with ingredients inside covered with wax paper inside microwave

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Melt and Stir, Melt and Stir…

Now pop the bowl into your microwave and heat it on high power for 1 minute.

The wax paper is optional.

But if your microwave is clean, wax paper does a great job of keeping it clean!

Remove the bowl after the first minute and stir, folding the outer parts into the center of the bowl.

Return the bowl to the microwave and continue heating on high power for 30-second increments.

Stir after each time, until the cheese is completely melted.

It usually takes me about 3 minutes of total cooking time in the microwave to get the cheese completely melted (I have an 1100 watt microwave).

overhead shot of mixing bowl after cheese has melted forming a dough

Add the Leavening Last

Once the cheeses and butter have melted completely, the dough turns into a soft ball.

overhead shot of dough ball with eggs and baking powder added on top

Now add your eggs and your baking powder to the dough.

I wait to add the baking powder during this step to make sure its leavening action happens while baking the biscuits and not while melting the cheese.

overhead shot of dough with eggs and baking powder being mixed in

Start mixing the eggs and baking powder into the dough.

The baking powder will get foamy.

Use your spoon to scrape the edges of the bowl and folding it in.

Folding seems to work better than stirring when you’re working with this low carb dough.

overhead shot of mixing bowl with completed dough ball

Once the eggs and baking powder are mixed in, the dough will be soft and a little bit sticky.

If you’ve ever made Bisquick drop biscuits, the dough feels very similar.

overhead shot of cookie sheet lined with parchment paper and 15 uncooked drop biscuits

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Baking the Keto Garlic Biscuits

Use a tablespoon or a soup spoon to scoop the dough onto your parchment-lined baking sheets.

Do not accidentally use wax paper instead of parchment paper: it is not the same thing…

Bake your garlic biscuits for 15-18 minutes, or until the edges and bottoms are golden brown.

side angle of cookie sheet lined with parchment paper and baked drop biscuits that are golden brown

Don’t they look amazing?

Do You Have To Add the Buttery Topping?

If you’re watching your fat, the topping is optional.

I’ve skipped making it before and eaten the biscuits without it and they’re still very tasty.

But the topping really elevates them to a whole new level.

In fact, this buttery garlicky topping is what makes them so similar to the Red Lobster cheddar biscuits.

The best time to make the topping is when your low carb garlic biscuits are almost done baking.

small clear glass mixing bowl with half a stick of butter

First, put your butter into a small microwave-safe bowl and melt it.

I highly recommend covering the bowl when you melt the butter!

There’s something about butter and microwaves that can lead to big messes…

You could also make the topping in a small saucepan on top of your stove.

overhead shot of butter melted inside small clear glass bowl with parmesan cheese and seasonings added

Once the butter is melted, add minced garlic, salt and dried parsley to the melted butter mixture.

Be sure to wait to add the grated Parmesan cheese until just before adding the topping to the biscuits so that it doesn’t melt in the hot butter.

Side shot of baked drop low carb garlic biscuits on parchment paper with parmesan topping added

Simply spoon that garlicky buttery goodness over your biscuits.

You may want to give one a try before you call the rest of your family to dinner.

Just for quality control purposes.

stacks of low carb garlic biscuits on a square plate garnished with fresh basil

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Low Carb Garlic Biscuits with Any Meal!

And that’s it!

You’ve made a garlic biscuit to rival any garlic bread you’ve ever tried with nearly zero carbs.

I’ve served these for the past four years to people who aren’t following a low carb lifestyle and NONE of them realized they weren’t eating bread.

And almost everyone has asked for the recipe afterward.

Be sure to let me know how you love them when you make them!

Be sure to leave a star rating and review after you make the recipe!

This helps other people to find and enjoy it too.

Plus it means the world to us!

If you have any questions or suggestions, contact me or leave a comment! Follow us over on TikTok, Instagram, Pinterest, and Facebook to see everything we’re up to.

Low Carb Garlic Biscuits | www.simply2moms.com | These low carb garlic biscuits are so quick and easy to make with an easy change of traditional fathead dough preparation. Sure to satisfy everyone in your family, even if they don't eat low carb! #lowcarb #fathead #fatheaddough #keto #recipe #THM #THMS #THMrecipe #LCHF #Atkins

Easy Low Carb Garlic Biscuits

These low carb garlic biscuits are so quick and easy to make with a simple change to traditional fathead dough preparation.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 32 biscuits
Calories 89 kcal

Ingredients
  

Biscuits

  • 1 1/4 c Trim Healthy Mama Baking Blend can substitute 1 c. almond flour and 1/4 c. coconut flour
  • 1 tsp garlic powder
  • 1/2 tsp mineral salt
  • 1 tsp Glucomannan Powder or Xanthan Gum
  • 3 c part skim mozzarella cheese, shredded
  • 4 Tbsp unsalted butter
  • 6 Tbsp neufchatel cheese
  • 2 Tbsp aluminum-free baking powder
  • 2 large eggs

Topping

  • 6 Tbsp unsalted butter
  • 4 tsp Minced Garlic
  • 1 tsp mineral salt
  • 1 tsp dried parsley
  • 1/4 c grated Parmesan cheese

Instructions
 

  • Preheat oven to 375 F. Line two cookie sheets with parchment paper and set aside.
  • Toss together the shredded mozzarella cheese with the flours, salt, gluccomannan, and garlic powder. Add 4 Tbsp of butter and the neufchatel cheese and cover with the shredded cheese mixture.
  • Microwave the cheese mixture on high for one minute, then stir. Continue to heat the cheese mixture on high for 30 seconds at a time, stirring after each period until the cheese is completely melted.
  • Add the eggs and baking powder and fold together until well combined, scraping down the sides of the bowl. The dough will be soft and a little sticky.
  • Scoop dough by large, rounded Tablespoons onto the parchment paper-lined baking sheets.
  • Bake for 15-18 minutes, until the edges and top are golden brown.

Topping

  • While the biscuits are baking, melt 6 Tbsp butter. Then stir in garlic, salt, and parsley.
    Just before serving, stir in the Parmesan cheese.
    Spoon topping over the biscuits as soon as they're removed from the oven.

Notes

Please note that we are not medical or nutritional professionals.
We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer to our complete Nutritional Disclosure for more details.

Nutrition

Calories: 89kcalCarbohydrates: 3gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 211mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 218IUVitamin C: 1mgCalcium: 126mgIron: 1mg
Keyword bread, fat head, gluten free, keto, low carb, NSI, sugar free, THM, Trim Healthy Mama
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6 Comments on The Best Easy Low Carb Garlic Biscuits | THM-S

  1. I’m with you on the fathead process, so can’t wait to try your way! Question of clarification: the first version of the recipe doesn’t show the gluccie….but the print version does, which you felt made a difference?

    Also is the reason you leave the baking powder out of the dry ingredients so that it is not heated during melting the cheese blend?
    Thanks

    • Hey Christine! The omission of the gluccie in the written steps was an error on my part. I’m going to fix that right now! I really do find that gluccie or an equal measure of xanthan gum helps hold the dough together. As for the baking powder, yes, I leave that out to make sure that it doesn’t somehow become activated while heating and melting the cheese. I find that it makes the dough rise a little more by waiting to mix it in with the eggs. I hope that helps and hope you love these little biscuits!

      • Love these! Way easier to mix, and the fizzy powder step was fun too. I got 12 so they were bigger and flatter….. should I make smaller but more mounded next time? They deflated some when I brushed on the herb butter.

        • Hey Christine! I’m so glad you liked them! They definitely will stay poofier and rise a little more if you keep them smaller. But I’ve made them larger before to use for little sandwiches so then it’s better for them to be a little more flat. Thanks for taking the time to comment! I would love it if you’d give them a star rating if you have a chance. 🙂

  2. Can you please tell me what a serving is based on the nutritional values listed? I might have missed it, but didn’t see it on the recipe. Thank you!

    • Hi Teresa! The nutritional values are based on one biscuit. But honestly, I usually eat two… LOL Thanks so much for reading our blog and taking the time to comment!

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