Grain-Free Low-Carb Keto Biscuits made with coconut flour are buttery and fluffy for all your biscuit needs. Whip them up for breakfast or as a side dish!
My low-carb friends, these Keto Biscuits are for you! They’re easy to toss together at a moment’s notice and are an excellent grain-free option.
For all those times a bread craving strikes, I love making grain-free biscuits. They’re amazing with a slab of butter and jam and make a mean breakfast sandwich.
Having folks over for dinner who eat a low-carb and/or grain-free diet? These are perfect for serving people with dietary restrictions.
Let’s hop to it!
Ingredients for Keto Biscuits:
Coconut Flour: Coconut flour is the star ingredients for these keto biscuits. It generates a fluffy yet buttery and enticing biscuit while keeping it nut-free, grain-free and gluten-free. Adding a decent amount of fiber to the biscuit, coconut flour is a healthful ingredient that is also low-carb.
Coconut flour absorbs four times more liquid than any other flour, so we don’t need very much for this whole batch of biscuits. For this reason, no other flour can be used as a 1:1 substitute in this recipe without changing portions of the other ingredients as well.
Cider Vinegar: Helps to leaven the biscuits, as it reacts with the baking soda.
Eggs: Used for binding the biscuits together and generating some fluff, eggs are key in ensuring the coconut flour lightens up, as without many eggs, coconut flour stays very dense.
Butter: Arguably the most important part of biscuits 🙂 We use butter for that buttery flavor and also to add fat and liquid to the biscuit recipe. If you are a dairy-free eater, you can easily replace the butter with melted and cooled coconut oil.
Sea Salt: Sea salt is used for seasoning the biscuits.
Baking Soda & Baking Powder: Used for leavening the biscuits, we use baking soda and baking powder.
Optional Add-Ins:
- 1/2 cup grated cheddar cheese (or cheese of choice)
- 2 slices thick-cut bacon, cooked and chopped
- 1 tsp Italian Seasoning or dried herbs of choice
How to Make Keto Biscuits:
Preheat the oven to 400 degrees F and grease a muffin pan liberally with butter, ghee, shortening, or coat well in cooking oil of choice (note: the pan will need to be well-greased, or the biscuits may stick).
In a mixing bowl, combine the eggs, cider vinegar, and melted (and cooled) butter and beat until well-combined.
In a separate bowl, stir together the coconut flour, sea salt, baking soda.
Pour the dry mixture into the mixing bowl with the egg-butter mixture and mix until well-combined. The dough will be very thick and sticky and appear somewhat wet.
Fill muffin holes up ⅔ of the way with biscuit dough.
Note that biscuits will not rise or spread, so you can shape them in the form you prefer. If you want perfectly round biscuits, use English muffin molds.
Bake for 12 to 15 minutes, until the biscuits are golden-brown around the edges.
Do These Taste Like Regular Biscuits?
In a word, no. It is challenging to reproduce the texture of a classic biscuit made with all-purpose flour using a grain-free flour. Gluten-Free all-purpose flour will get you very close! Almond flour will get you somewhat close…coconut flour has more of a spongy texture, so it does not reproduce a classic biscuit mouth feel. I figured I would set the expectation straight in case you aren’t familiar with coconut flour.
Can I Make Biscuits with Almond Flour or Gluten-Free Flour?:
Yes, absolutely!
If you’d like an almond flour version, follow my Grain-Free Southern Style Biscuits recipe or my Almond Flour Dinner Rolls.
If you eat grains and want to use a gluten-free all-purpose flour blend, follow my Gluten-Free Bacon Cheddar Biscuits recipe. You can make them without cheese and/or bacon if you want traditional biscuits.
Recipe Tips:
Be sure you do grease the muffin holes very well with your choice of fat (butter, ghee, shortening, or a liberal spray of cooking oil), as the bottoms tend to stick unless the pan is greased.
Biscuits on repeat!
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Keto Biscuits with Coconut Flour
Ingredients
- 3 large eggs
- 1 tsp cider vinegar
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 1/3 cup + 1 Tbsp coconut flour leveled
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Optional Add-Ins:
- 1/2 cup grated cheese
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 400 degrees F and grease a muffin pan liberally with butter, ghee, shortening, or coat well in cooking oil of choice (note: the pan will need to be well-greased, or the biscuits may stick).
- In a mixing bowl, combine the eggs, cider vinegar, and melted (and cooled) butter and beat until well-combined.
- In a separate bowl, stir together the coconut flour, sea salt, baking powder and baking soda. Pour the dry mixture into the mixing bowl with the egg-butter mixture and mix until well-combined. Dough will be very thick and sticky and appear somewhat wet.
- Fill muffin holes up ⅔ of the way with biscuit mixture.
- Bake on the center rack of the preheated oven 12 to 15 minutes, until biscuits are golden-brown around the edges.
- Allow biscuits to cool at least 30 minutes before running a knife between the edges of the biscuits and the muffin pan to release them from the mold.
Nutrition
Hi , I have Celiac , so I’m always looking for a good gluten free recipe. I tried this as is but substituted coconut oil for the butter, as I also have high cholesterol. They were good but a little heavy. So this time I only put in half the oil, and the other half Greek yogurt.They came out light and somewhat fluffy. Delicious ! Thank you for you post!
Ah that’s great to hear they turn out fluffier using half Greek yogurt! I’ll have to try that myself next time I make the biscuits. I really appreciate the feedback! xo
Can you make this recipe with blueberries?
Hi there! I haven’t tried it, but I imagine it would work! If the dough seems too wet after mixing in the berries, you could always add a touch more coconut flour. let me know if you try it!
I’m confused!
In the nutrition area yield is 10 but serving size is “1 of 6”. Are nutrition values 1/6th or per biscuit?
Just made them but too hot to try yet!
Pretty easy to make and the taste isn’t bad but they are very, very greasy. I used parchment muffin liners and there almost a pool of grease at the bottom of each biscuit. These little biscuits are very filling – easy quick breakfast
Hi please tell me how much flaxseed, water and oil do you use when leaving out the eggs.
Thank you.
Hi Ria,
I don’t recommend substituting the eggs for anything else. Because coconut flour is a very dense flour that requires a lot of leavening and liquid, it is best to stick with eggs. I wish I had a better answer for you but in my experience, trying to go egg-free with coconut flour has always turned out overly dense and not super amazing 😀 Hope this helps!
Why is the dough dry did everything it said
Did someone add the “cider vinegar” or is it actually supposed to be in the recipe? What amount?
Hi Barb!
My apologies! It should be 1 teaspoon of cider vinegar…I added it to the recipe card. 🙂 Thank you for catching that!
Allergic to eggs & dairy so I substituted the eggs, & butter, with flaxseed meal, hot water & 1/3 oil; the italian seasoning gave it much flavor; thank you for the recipe idea!
I’m so happy it worked with flax eggs! Thanks for letting us know, AJ.
What exactly is the carb count on these biscuits?
Hi Dana!
I added the nutrition facts to the recipe card. 2 net carbs per biscuit if you make 6 🙂 Let me know if you have any other questions!
Mmmm these sound lovely! I am not gluten free by necessity but do tend to avoid it because I have read too much about how counter productive it can be, nutritionally.
One puzzle – may be a typo – but in the last bit before the recipe you say you use salted butter, and to consider adding extra salt if using unsalted butter. Then in the recipe itself it specifies unsalted butter.
Won’t matter to me because I am dairy allergic and will be going with the coconut oil or maybe my coconut oil/olive oil/turmeric butter – but it might be a discrepancy you want to fix before others also get confused 😉
Looking forward to trying these once the ambient Florida temps go down in a day or two so turning on the oven is not the act of a martyr LOL 😉
Thanks so much for catching that Sylvia – definitely a mix up on my end. I appreciate you calling it out! Hope you enjoy the biscuits! Let me know how you like them with a dairy alternative! xoxoxo