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Enjoying Food: Zero Carb Red Lobster Inspired Cheddar Biscuits

3/28/2016

33 Comments

 
GAME CHANGING RECIPE RIGHT HERE. This recipe is for real--no you are not dreaming. The ENTIRE recipe has 0 carbs, 6 fat, and 29 protein and yields about 22-25 biscuits per recipe. Just as addictive as the real thing, these Red Lobster inspired cheddar biscuits are my new favorite recipe of ALL TIME. It's a similar concept the Angel Food Protein Cake recipe I posted a while back. Whipped egg whites are freaking magical as you will come to find out. These bad boys will easily fit into anyone's macros. Enjoy this perfect high volume high protein delicacy. <3

ZERO CARB RED LOBSTER INSPIRED CHEDDAR BISCUITS
170 kcal -- 6F / 0C / 29P (for ENTIRE recipe)
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-Ingredients:
- 6 room temp egg whites (from real eggs, not carton)
- 14g low fat cheddar cheese
- a pinch of stevia
- 1/2 tsp garlic salt
- 1/2 tsp table salt
- 1 tsp cream of tartar (usually near spices in grocery stores)
Directions:
1. Make sure eggs are at room temp. Preheat oven to 350 degrees.
2. Separate egg whites from yolk and place egg whites only in the mixing bowl.
3. Mix egg whites and cream of tartar on highest speed with an electric mixer and whisk attachment for about 2 minutes (I use a kitchen aid stand mixer) until high peaks are formed.
4. Sprinkle stevia, garlic salt, and sea salt on top of the egg whites and GENTLY fold into the egg whites. Do NOT over mix.
5. Using a spoon or small ice cream scooper, scoop 2-3 inch round "biscuits" onto sprayed baking sheets. You should be able to get 22-25 biscuits from this recipe.
6. Sprinkle a little low fat cheddar cheese on top of each biscuit.
7. Place in oven and bake for 10-15 minutes. As ovens heat differently, make sure and check for when biscuits are golden brown in color (as pictured). This is when you know they are ready! Enjoy and feel free to eat all the biscuits without any guilt! :P

- C
33 Comments
Sabrina
3/28/2016 06:12:53 pm

I am SO excited to try this out!

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Cait link
4/5/2016 04:19:50 am

Lemme know what ya think! <3

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Brenda
12/14/2016 07:25:53 am

No flour at all?

jesse
3/30/2016 06:35:36 pm

just made these and they were DABOMB! congrats on making a dope recipe!!!! Y'all need to try this!

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Cait link
4/5/2016 04:20:26 am

YAY YAY YAY!! <3 <3 <3 So glad you liked it as much as me :P!!

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Rikki
4/3/2016 12:44:52 pm

These were amazing! I can't belive how good they taste. Well done :)

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Cait link
4/5/2016 04:20:50 am

w00t thanks for trying it out!! :P

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Meg
4/9/2016 01:46:26 am

Hi! Do you have to use an electric mixer? Or is there another method that would work for step 3? Thanks!

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Priya
4/20/2016 06:52:03 am

I tried these last night. Very innovative, loved the concept! Just a bit too salty for my taste...is it possible that it should have been 1/2 tsp garlic powder not garlic salt? Maybe I'm just sensitive to salt :) Great recipe, anyways. Will make it again!

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Janet
7/22/2016 01:02:50 pm

I thought the same thing about the garlic salt versus garlic powder! I am going to try and make this recipe again, but with garlic powder this time.. it was FAR too salty for me before lol

But nonetheless a great high volume alternative!

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Jenna
4/26/2016 12:45:38 pm

I make these quite often! Another suggestion--use the egg whites, cream of tartar, some splenda, and cinnamon for a sweet variation. DELISH!

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stacy
6/23/2016 09:50:03 am

I make them this way also, make them kind of flat...I then dip in egg with cinnamon and fry like French toast....top with butter and sf syrup or cream cheese

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Kris
5/26/2016 06:15:21 pm

I tried these tonight and they collapsed in the oven. What did I do wrong?

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Amy
6/1/2016 09:15:41 am

Do you typically eat them all immediately or have you tried to store them? Curious of their shelf life.

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Lisa
6/13/2016 05:27:05 am

I made oopsie bread which is similar and they deteriorate quickly. I was also curious about shelf life and I'm thinking you probably need to eat them all on day one.

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stacy
6/23/2016 09:48:38 am

I have made these many times and I let them cool and kind of air dry on the counter when out of the oven...I then put them in a baggie and keep in fridge....I have had them for few days...I make the sweet ones and eat them cold with whipped cream on them..reminds me of a twinkie

stacy
6/23/2016 09:46:39 am

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Janet
7/12/2016 06:17:46 am

Hey girl! Totally fell in love with your YouTube Channel (new subscriber) and I came here after seeing your "fast food macro eating day." Tried out the recipe, however I did find it rather salty. Am I supposed to be using garlic salt? I feel like it should have been garlic powder? If not, and it is garlic salt - then I will just add a little less! Either way it was super good ! :) thanks for sharing all of you recipes (LOVE the protein angel food cake BTW)

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Phyllis
7/14/2016 08:25:38 am

My husband will be jumping for joy

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Jodi
9/26/2016 01:03:08 pm

Love these, but mine fell flat in the oven. Any ideas to why or how i can ensure they stay fluffy?

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Brittany Smith
10/13/2016 02:28:41 pm

These were AMAZING!!!! especially with your chili recipe :)

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Suzanne
10/21/2016 05:12:52 pm

Cream of tartar has 2 grams of carbs for a teaspoon. Garlic salt also has .5 grams for .5 teaspoon. Not carb free just low carb

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Wow
8/12/2017 07:07:18 am

So if you consume the entire recipe (of 22-24 biscuits) you would be up 2.5 carbs. Half of a carb for 5 biscuits. Thanks for this information, but how many biscuits can you eat Suzanne Lol

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DJ
1/31/2017 09:50:40 am

Ca you use the whole egg or does it have to be egg whites only?

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Roxanne
8/31/2017 09:45:24 am

Egg whites only! You are basically making a meringue which can only be done with fresh egg whites from a separated egg. Save the yolks and add one of them to a smoothie or omelette for added protein the next day (no you won't get sick from one raw egg yolk!)

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Laurie
4/1/2017 10:58:21 am

Biscuit fell flat as I took them out of the oven. What did I do wrong?

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Destiny
11/13/2017 11:52:12 am

Mine did the same thing. Were you able to figure out what went wrong? I'm going to try using a little baking powder.

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Nadia Munoz
7/15/2017 10:23:08 am

way too salty but i will try again with garlic powder instead of garlic salt. otherwise, I think they will be fantastic when i modify.

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Samuel Messer
10/24/2017 05:24:45 am

What exactly does fold mean?

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Destiny
11/6/2017 11:59:05 am

Fold means to bring your spoon under the mixture and "fold" it back into itself. Gently does it because the egg white peaks will deflate.

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Destiny
11/13/2017 11:51:18 am

I made these last night and was so excited! Then I got them out of the oven and they fell flat and stuck to my parchment paper. What did I do wrong? Should I try adding baking powder?

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Madison
1/21/2018 03:52:18 pm

These are horrible! I advise you NOT to make these! I just tried it and they are WAY salty and not firm at all. They are so bad. Please don’t try it

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Liz Ertle
3/26/2018 05:49:22 pm

Gross, never again had the constincy of dried paper pulp.

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    About Cait:
    I'm a singer/songwriter/fitness enthusiast and self-proclaimed nerd from Nashville, TN. Follow me along my journey to a healthy, balanced life! 


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