I’m so glad you’re here for this keto biscuit recipe with coconut flour, these biscuits are light, tender, and practically melt in your mouth! As soon as I discovered how tender coconut flour biscuits could be, I knew I had to share them. Whether you’re craving a cozy breakfast side or a comforting snack with butter and jam, this recipe hits the spot every time.
Back in my early keto days, I missed the simplicity of biscuits, and most low-carb biscuit recipes felt heavy with almond flour and eggy textures. But enter coconut flour: it gives a fluffy bite without weighing things down. These biscuits are perfect for weekend brunches, a grab-and-go breakfast, or even as a delightful savory side for dinner. Let’s get baking!
Table of Contents
Quick Highlights
- Ready in just 20 minutes
- Only 3 g net carbs per biscuit
- Gluten‑free and keto-friendly
- Makes 8 light, fluffy biscuits
- Naturally dairy-free option
How to This Keto Biscuit Recipe with Coconut Flour
Keto Biscuit Recipe with Coconut Flour
8
biscuits5
minutes18
minutes120
kcalDelicious, fluffy keto biscuits made with coconut flour, perfect for breakfast, brunch, or a comforting snack!
Ingredients
0.75 cup coconut flour
2 tsp baking powder
0.5 tsp salt
4 large eggs
0.5 cup unsalted butter, melted (or coconut oil for dairy-free)
0.5 cup unsweetened almond milk (or unsweetened cashew milk)
Optional: 1 tsp garlic powder or fresh herbs for savory twist
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- In a mixing bowl, whisk coconut flour, baking powder, and salt (plus garlic powder/herbs if using).
- In another bowl, beat eggs until smooth, then mix in melted butter and almond milk.
- Pour wet into dry ingredients and stir until a thick dough forms, let it sit 2 minutes to absorb moisture.
- Scoop dough into 8 portions (use ice cream scoop for ease), and shape into biscuit rounds.
- Bake for 15–18 minutes until they’re golden on top.
- Cool 5 minutes before serving, steam escapes and makes them extra tender!
Notes
- Let the dough rest to fully hydrate the coconut flour.
- Use a scoop or measure to ensure even biscuits.
- Store in fridge or freeze with parchment between layers.
Nutrition Facts
- Total number of serves: 8
- Calories: 120kcal
- Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
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Handy Tips to Make These Biscuits Just Right
If this is your first time baking with coconut flour, don’t worry, it’s easier than it looks. These tips will help you get that fluffy, tender texture every single time without any guesswork.
- Let the dough rest a bit – Coconut flour soaks up liquid quickly. Giving it a minute or two helps firm up the dough and makes it easier to scoop.
- Be gentle with the dough – This isn’t like traditional biscuit dough, no kneading needed! Just mix and scoop.
- Keep an eye on your oven – Some ovens run hotter than others. Check around the 15-minute mark to avoid over-browning.
- Store leftovers like a pro – Pop them in an airtight container in the fridge for up to 5 days, or freeze them with parchment between layers so they don’t stick.
Fun Ways to Switch Things Up
One of the best things about this recipe? It’s super easy to customize based on what you love or what you’ve got on hand. Here are a few fun ideas to play with:
- Make it dairy-free – Swap out the butter for coconut oil, and use full-fat canned coconut milk or almond milk. Still rich and delicious!
- Cheesy garlic biscuit vibes – Add ¾ cup shredded cheddar or your favorite cheese, plus a little garlic powder for a savory upgrade.
- Herb-loaded biscuits – Try adding chopped rosemary, thyme, or parsley to the mix for a more aromatic flavor.
- Go slightly sweet – Stir in 2 tablespoons of your favorite keto sweetener and a dash of vanilla extract. These are lovely with coffee or tea.
- Mini breakfast sliders – Make them smaller and sandwich bacon or sausage in between for a keto breakfast on the go!
How to Store Your Biscuits So They Stay Fresh and Tasty
These biscuits store really well, which means you can enjoy them all week long! Just pop any leftovers into an airtight container and keep them in the fridge, they’ll stay fresh for up to 5 days. Want to make a bigger batch and freeze some for later? Totally doable. Just let them cool completely, then freeze in a single layer or with parchment between them so they don’t stick. When you’re ready, a quick reheat in the oven or toaster oven brings them right back to fluffy perfection.
FAQs You Might Be Wondering
Can I use almond flour instead of coconut flour?
Coconut flour and almond flour behave very differently in baking, coconut flour is super absorbent, so you can’t swap them 1:1. If you’d prefer an almond flour version, I’ve got you covered! Check out my keto almond biscuits recipe here, it’s just as easy and totally delicious.
My biscuits turn out dense, what happened?
You might not have let the dough rest, or your baking powder is old. Let it rest 2 minutes and ensure your baking powder is less than 6 months old.
Wrapping It Up, Now You’ve Got Biscuits on Lock!
And there you have it, fluffy, flavorful, low-carb biscuits that are perfect for any time of day. Whether you’re serving them up for brunch or just need a little something to go with your coffee, this keto biscuit recipe with coconut flour is a keeper. If you loved this one, you might also want to check out a few more easy low-carb favorites from the blog. These 2-ingredient keto bagels are a total game-changer, and if you’re into something a little sweeter, don’t miss my soft and buttery keto blueberry muffins or the irresistible keto cinnamon rolls. Happy baking, friend!
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