Low Carb Crab Stuffed Cheddar Bay Biscuits

Here’s a low-carb version of Crab Stuffed Cheddar Bay–style Biscuits that’s teen-friendly and great as an appetizer or snack 🦀🧀
(These are keto/low-carb, but still fluffy and cheesy.)

🧀 Low-Carb Crab Stuffed Cheddar Bay Biscuits

Makes: ~8 biscuits

Prep Time: 15 minutes

Bake Time: 15–18 minutes

Biscuit Ingredients

• 1 ½ cups almond flour

• 1 tsp baking powder

• ½ tsp garlic powder

• ½ tsp Old Bay seasoning

• ¼ tsp salt

• 1 ½ cups shredded sharp cheddar cheese

• 1 large egg

• 2 tbsp melted butter

• 2 tbsp unsweetened almond milk (or milk of choice)

Crab Filling

• ½ cup crab meat (canned or fresh, drained well)

• 2 tbsp cream cheese, softened

• 1 tbsp mayonnaise

• 1 tsp Dijon mustard (optional)

• ½ tsp Old Bay seasoning

• 1 tbsp chopped green onion or parsley

Garlic Butter Topping

• 2 tbsp melted butter

• ½ tsp garlic powder

• ½ tsp parsley

• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Make the crab filling:
   Mix all crab filling ingredients in a small bowl. Set aside.

3. Make the biscuit dough:
   In a large bowl, mix almond flour, baking powder, garlic powder, Old Bay, and salt.
   Stir in cheddar cheese, egg, melted butter, and almond milk until a thick dough forms.

4. Assemble:
   Scoop about 2 tbsp of dough, flatten slightly, add 1 tbsp crab filling in the center, then top with a little more dough and seal.
   Shape gently into a biscuit.

5. Bake for 15–18 minutes until golden.

6. Brush with garlic butter right after baking.

Optional Add-Ins

• A pinch of cayenne for heat 🌶️

• Mozzarella mixed into the biscuit dough

• A squeeze of lemon juice in the crab filling 🍋

If you want, I can:

• Make this air-fryer friendly

• Adjust it for nut-free

• Calculate approximate macros

• Or turn it into mini party bites