Coconut Flour Biscuits
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My coconut flour biscuits are soft, tender, fluffy, and made with just 4 ingredients. Naturally grain-free and butter-free, they’re easy to make sweet or savory, and each biscuit has just 2 grams of net carbs.
Coconut Flour Biscuits
My keto biscuits are one of my favorite sides when a soup or stew needs something a little more comforting. So when my mom showed up with two bags of coconut flour she no longer wanted, I figured I’d put them to good use.
They turned out so well that they’ve become one of my favorite biscuits to bake. They’re low carb, naturally grain-free, and here’s why I love them:
- Flaky, soft, and fluffy. Just like any good biscuit should be.
- Just 4 ingredients. Coconut flour, eggs, baking powder, and oil.
- Easy to customize. I usually keep them plain, but they’re a blank canvas for savory or sweet mix-ins.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Coconut flour. Sift your coconut flour thoroughly to ensure there are no clumps.
- Baking powder. To give the biscuits some rise and stability.
- Eggs. Room temperature eggs mix into the dough much more easily and don’t firm up the coconut oil. I remove them from the fridge about 30 minutes before I start baking.
- Coconut oil. Gives the biscuits a buttery texture, without actually needing butter!
- Salt. Optional, but I like to add a pinch to give them some flavor.
- Shredded cheese. Optional, but gives a lovely cheesy flavor.
Flavor variations
While these biscuits taste delicious on their own, here are some fun flavor combinations to add some variety.
Cheese– Add 1/2 cup shredded sharp cheddar to the dough.
Jalapeno– Fold through 1/4 cup diced jalapenos and 1/4 cup parmesan cheese.
Bacon– Add 1/4 cup diced bacon bits and 1/4 cup cheddar cheese to the dough.
Cinnamon raisin– Add 1 tablespoon cinnamon and 1/4 cup raisins to the dough. For sweeter biscuits, add 2-3 tablespoons of maple syrup too.
Chocolate chip– Fold 1/2 cup of chocolate chips into the dough, reserving a tablespoon to top the biscuits.
How to make biscuits with coconut flour
Start by mixing your dry ingredients in a small bowl, then set aside. Next, add your eggs and coconut oil to a large mixing bowl and whisk together until smooth and combined. Gently fold in the dry ingredients and optional cheese, mixing until a thick dough forms. Cover the bowl and let the dough sit for 10 minutes to thicken.
Now, scoop out 12 portions of the dough and place them on a lined baking sheet, then press each into a large disk. Bake the biscuits for 27-30 minutes, or until golden on top. Remove them from the oven and let them sit for 5 minutes before serving.
Arman’s recipe tips
- Don’t overbake them. I recommend pulling the biscuits from the oven as soon as they’re lightly golden. Coconut flour can dry out quickly, so a minute or two too long can make it dense.
- Let the dough rest. Coconut flour is incredibly absorbent, so I always let the dough sit for 10 minutes before shaping the biscuits. This gives the flour time to absorb moisture, making the dough much easier to work with.
- Keep the mix-ins light. I love folding in shredded cheese, chopped chives, or Italian seasoning, but don’t add too much or the biscuits can become heavy. My rule of thumb is no more than half a cup per batch.
- Use a cookie scoop. Since the dough is softer than traditional biscuit dough, I use a cookie scoop to portion it into even-sized biscuits.
Storage instructions
To store: Leftover biscuits should be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place biscuits in a Ziploc bag and store them in the freezer for up to 6 months.
Reheating: Either microwave the biscuits for 30 seconds or place them in a preheated oven at 180C/350F for 5-7 minutes.
More coconut flour recipes
Coconut Flour Biscuits
Ingredients
- 2/3 cup coconut flour sifted, 75g
- 2 teaspoon baking powder 8g
- 1/2 cup coconut oil melted, 112g
- 8 large eggs
- 1 teaspoon salt optional
- 1/2 cup shredded cheese optional, 55g
Instructions
- Preheat the oven to 190C/370F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine the coconut flour, baking powder, and optional salt and mix well. Set aside. In a separate bowl, whisk together the coconut oil and eggs until combined and smooth. Gently fold through the dry ingredients, along with the optional cheese, and mix until a thick dough remains. Allow the dough to sit for 10 minutes, for the batter to thicken.
- Spoon out 12 portions of dough (or use a cookie scooop) and place them onto the lined sheets. Press down on each one to form a thick disk. Bake the biscuits for 27-30 minutes, until golden on the outside.
- Remove from the oven and serve immediately.
These are great! I like using coconut flour more than almond flour, so I have gravitated to a few of your recipes. Also great are your Coconut Flour Chocokate Chip Cookies. I make them almost every week. These biscuits were very simple to make. I made breakfast sandwiches with them, and they really ‘scratched the itch” for a fadt food style breakfast. You do great work. Love your site.
Thanks so much for your kind words, Chet. I’m so glad you’re enjoying my coconut flour recipes- I love those cookies too.
Using these as a breakfast sandwich base is such a good idea- I’ll have to borrow that next time I make them.
they freeze so well and i airfy them! thanks for sharing this!!
Hi Serena, thanks so much for your feedback. So glad you liked them 🙂
Made this with butter not coconut oil and sharp cheese. Flavor is good but they did not have enough structure to hold up, they flatted out during baking and ran together. Any help is appreciated. One other thing, I let the batter sit for about 20 minutes of which it never set up.
Hi Dennis- thanks for the feedback. Using butter instead of coconut oil is completely fine, so I do wonder if the brand of coconut flour you used was perhaps not as strong as others? If you let me know the brand, I can troubleshoot for you. Letting them sit for longer should make it even more sturdy, too. Next time, I’d add an extra 2 tablespoons of coconut flour and see how it goes.
Can butter be used in this recipe instead of coconut oil?
Yep!
Just made these and was very excited to try based on the reviews. I did put the cheese in and a little salt. I reduced the eggs by half and they didn’t shape up at all.
Hi Paulette- I’m not surprised they didn’t shape up if you reduced the eggs by half. All 8 eggs are required for structure and to bake up nice and fluffy. I do suggest baking it as directed next time.
I made them just as the recipe says (except I reduced the oil), but they turned out quite flat.
I would like to try and make them again, but do you have any suggestions for what to do different next time?
Hi Rylan- I’d recommend using all the oil suggested in the recipe card. Cutting back on it would make them lose structure, and also lack some of the fluffy texture in the middle.
Question re: Coconut Flour Biscuits: Why so many eggs?? 8 eggs…please let me know?
Thanks!
Aimee
Hi Aimee! I know this might seem like a lot but coconut flour is SUPER absorbent, so for binding and moisture that’s how many eggs we need. Let us know if you try them!
These are such a great alternative, thanks for sharing!
Since starting keto I’ve been searching for a good replacement for bread & baked goods. This recipe blew past mine & my partner’s expectations! I replaced the coconut oil with cold butter (more like a traditional biscuit) & added grated garlic, cheddar and turkey sausage for a breakfast biscuit & it was so good! Cannot wait to try this in a sweet version! If you’re looking for a softer biscuit, try adding greek yoghurt!!
I substituted mayonnaise for the eggs and it said use a half a cup of mayonnaise for two eggs but 2 cups of mayonnaise was way too much for this little bit of flour so I just used one cup
Hi Dina- I’d be wary about swapping out eggs in recipes unless they say they’ve been tested using a replacement. When I share coconut flour recipes, like these biscuits, I’m very cautious to recommend any subs unless I’ve personally tested them. Coconut flour is very temperamental, and I purposely use 8 full eggs to ensure the biscuits turn out correct.
I’ve been looking for something resembling bread. I just started keto! Thanks for the recipe.
This is exactly what I’m looking for!
The dough spread a lot and results were nothing like biscuits. They also tasted very eggy. I gave a three because I did eat them. Butter or other spread covered the egg taste.
Hi Kathryn- sorry to hear you found them eggy. I’m wondering if it was perhaps the brand of coconut flour you used that gave them an overly eggy flavor- I’ve never had that issue before, and I’d love to troubleshoot for you!
Will flax eggs work in this recipe?
Hi Susan, it will work but there will be a quite a big difference in texture.
As-is, a 4 out of 5.
The texture is spot on. The recipe as-is makes tiny cute biscuits. Divide the dough into a lower amount of biscuits, like 10 versus 12, and they’ll be pretty average in size. As another reviewer remarked, I thought there was a little too much coconut flavor, and I’m a big fan of coconuts. A warm biscuit with butter spread on it, just absorbs the butter and you still taste too much coconut. Let the biscuit cool off, cut it, spread butter on, and that’s far better. Next time, I’m using melted butter. I think it will be much better, and my go-to keto biscuit.
Thanks for the feedback Lucie! I’m always looking for ways to improve these biscuits so your experience will definitely help me with that. Glad you enjoyed the recipe!
As-is, a 4 out of 5.
The texture is spot on. The recipe as-is makes tiny cute biscuits. Divide the dough into a lower amount of biscuits, like 10 versus 12, and they’ll be pretty average in size. As another reviewer remarked, I thought there was a little too much coconut flavor, and I’m a big fan of coconuts. A warm biscuit with butter spread on it, and it just s
Well I really must do this. Coconut flour I use a lot really.
I’m fairly new at being strictly low carb since having bariatric surgery several months ago. I think my biggest issue with finding alternatives to most baked goods has been the texture. I’ve pretty much determined that almond flour, even the super fine stuff, doesn’t work for me as it leaves a somewhat gritty texture. I’ve read that coconut flour doesn’t have the same issue, but many of those same people have said almond flour doesn’t either. I’m game to try this recipe, but I’m curious – how close to a “real” biscuit are these in texture?
Hi OndLei- I’ll be honest- I do reckon my keto biscuits (which use almond flour) are more like a traditional biscuit than these. These are a great sub, but they won’t have those flaky layers.
These are super yummy!
Made the biscuits without cheese. I subbed the coconut oil for peanut oil and added salt to the batter and the biscuits came out good. So pleased to be able to have biscuits on my keto diet. The recipe is simple and affordable to make.
Thank you. 👍
i made these with cashew butter instead of coconut oil and they didn’t work. Waste of ingredients.
Hi Raquel- I’m not surprised they didn’t turn out if you used cashew butter. Cashew butter and coconut oil are not a 1:1 swap. It would make the batter thick and lacking any real fluffy texture. I do recommend sticking to the original recipe next time.
Nice easy recipe.. Lighter than I expected. I would suggest a bit of salt added or add cheese. they are rather bland. But taste good with plant butter or a piece of sausage. Will try a cheese variation next time.
I tried making them in cupcake muffin pan with cup cake liners. Baked at 360F. for 20 mins or less. They remind me of corn muffins.
Can you use other oil or butter instead of coconut oil?
Butter should be fine 🙂
Can I sub the coconut out for Lupin flour .
They didn’t rise, and got stuck in the parchment paper… The flavor is too bland, even though I added cheddar cheese.
Hi Ivonne- sorry to hear that. If they got stuck to the parchment paper, it sounds like it’s more of the parchment paper than the recipe itself, as these have coconut oil in them which does prevent any sticking. They also won’t rise much, as coconut flour has different baking properties compared to wheat flour.
Sadly, these are not for me. I made a half batch and used quite a bit of extra sharp cheddar cheese and garlic powder, but I could mostly taste coconut. For my taste, not suitable as a dinner biscuit. On the plus side, they were pretty easy and cooked beautifully, 25 minutes. Also nice to have *something* like bread on my keto diet 😊. I might try to split and toast the leftovers and find something to spread on them. If I make them again I’ll try for a sweeter version. Thanks for the recipe anyway!
Just to note, my husband says he doesn’t taste coconut even after I told him he should 😜. He tastes the garlic and cheese and says they’re pretty good.
Awesome! I made with bacon grease and shredded cheese, delicious. I had been looking for a biscuit recipe, as an occasional treat, for my carnivore diet. Found it : )
I made these without cheese due to dairy allergy- Texture is just like cornbread! Only change I’d make is add salt next time – and experiment with garlic/ parsley type addition. I’m so surprised they don’t taste eggy to me !
Can I use these as dumplings on my chicken stew?
You are welcome to experiment and see
These are so easy!! I made them without cheese but they are very dry. If I’m not adding cheese should I up the butter to moisten them up? Any other tips?
Definitely add cheese or sub with some extra milk/buttermilk or cream.
Made the coconut flour biscuits. Melted butter with minced garlic and parsley to brush on top..they are good
I used bacon grease per someone’s previous inquiry,.. will make again! very tasty!
I was looking for an easy Biscuit recipe using Coconut Flour (I only use coconut flour for all recipes)and I found your website. I will make these easy, healthy biscuits from now on. Love all your recipes. Thank you so much for posting your awesome recipes. Many Blessings.
They are delicious, though I like to think of them more like cornbread substitute.
Can you substitute egg whites for the 8 eggs?
No idea, only tried it as written.
Thank you Arman!! I’m going to make these biscuits.
Thank you Arman!!
These look tasty and easy. My question…do they taste coconutty and eggy? I love coconut but not sure for biscuits. Also, could butter or bacon grease be used in place of the coconut oil? Thanks for all you do for us!
Not at all 🙂 But using butter/bacon grease could work!
I used melted butter and added a bit of salt. They taste eggy to me, but good! I prefer their texture to that of almond-flour biscuits.
Thank you for this wonderful recipe!!!!!!
As always great recipe! I added 1 T powdered ranch and 1 t garlic powder. I craved more salt, but I can’t wait to make these again. Thank you!
I made these with raspberries and lemon zest, adding in just a bit of sweetener. Game-changer of a recipe! 🙂
Fabulous!
There is no recipe that can be passed by
Everyone of your creations takes one’s breath away and off course not forgetting your handsome smiling face… Where were you 40yrs ago💕💕💕😋😊Thank you for sharing… It was God sent finding your We page… ♥️♥️♥️
Thanks for sharing this delicious recipe.
Very welcome, enjoy!
These look and feel like perfect biscuits. They smelled so good in the oven. Went to take a bite and it had no taste.They need salt at least. A great base recipe but will be adding more spice next time.
Thanks for sharing this D! You’re 100% correct, this is more of a base recipe. Check out my flavor variation section if you want to amp them up! Otherwise they’re great as is if you were having them with gravy, for example.
These are the BEST keto biscuits that I have ever tried! I added more seasoning of my own preference and sharp cheese. These are perfectly soft and flavorful. Thank you Arman for this GREAT RECIPE 😊!!!
Thank you, Laura!