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!
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!
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.
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?!
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:Jump to Recipe
- 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.
Can You Make Keto Garlic Bread From This Recipe?
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.
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!
Next, toss in the cream cheese and butter…
Use your spoon to break up the cream cheese into smaller chunks.
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!
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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).
Add the Leavening Last
Once the cheeses and butter have melted completely, the dough turns into a soft ball.
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.
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.
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.
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.
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.
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.
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.
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.
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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.
Easy Low Carb Garlic 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
- 6 Tbsp unsalted butter
- 4 tsp Minced Garlic
- 1 tsp mineral salt
- 1 tsp dried parsley
- 1/4 c grated Parmesan cheese
- 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.
- 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.
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