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.
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