These grain-free, gluten-free coconut flour biscuits go nicely with any meal. This recipe makes 4 large or 6 small biscuits. Feel free to double or even triple the recipe!
Coconut Flour Biscuits
Ingredients
- 1/3 cup coconut flour (higher altitudes may require more)
- 4 tablespoons melted butter or ghee (coconut oil may be substituted)
- 4 organic egg whites
- 2 organic egg yolks
- 1/2 teaspoon aluminum-free baking powder (I make my own by sifting together two parts cream of tartar with one part baking soda)
- Pinch of salt
- 1/2 teaspoon raw apple cider vinegar
- 1 teaspoon raw honey (optional)
Directions
1. Preheat oven to 400 degrees.
2. Whisk eggs and egg whites. Add melted butter or ghee.
3. Add remaining ingredients. (Use hand mixer, or food processor if desired.)
4. Allow to sit for 1-2 minutes to allow dough to expand and become cohesive.
5. Form into “patties” and press onto baking stone or cookie sheet with parchment paper.
6. Bake at 400 degrees for 15 minutes or until done.
My kids love our homemade Egg McMuffins with this recipe. Add some sausage or bacon and fried eggs and enjoy!
Try adding an alternative low-carb sweetener plus 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract for a delicious “snickerdoodle” taste. I made this batch with coconut oil, and while the texture was a bit “grainier” than with butter, the cinnamon and xylitol combination tasted great!
Consider making these savory by adding rosemary and grated parmesan cheese.
Additional Notes:
I have not tried using a flax or chickpea egg replacer with these muffins. It could be worth a try.
The net carb count is approximately 10 carbs per biscuit, more if honey is added. Calorie count would be approximately 150 calories per biscuit for a batch of six without honey.
Not all coconut flours are finely ground. Sifting beforehand can help avoid that cornbread texture.
These fluffy creations remind me of KFC biscuits. They can be sweetened and combined with fruit or served as Egg McMuffins!
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Ingredients
- 1/3 cup coconut flour (higher altitudes may require more)
- 4 tablespoons melted butter or ghee (coconut oil may be substituted)
- 4 organic egg whites
- 2 organic egg yolks
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon raw apple cider vinegar
- 1 teaspoon raw honey (optional)
Instructions
- Preheat oven to 400 degrees.
- Whisk eggs and egg whites. Add melted butter or ghee.
- Add remaining ingredients. (Use hand mixer, or food processor if desired.)
- Allow to sit for 1-2 minutes to allow dough to expand and become cohesive.
- Form into "patties" and press onto baking stone or cookie sheet with parchment paper.
- Bake at 400 degrees for 15 minutes or until done.
Looking for additional grain-free bread ideas?
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Just what I’ve been looking for!
Where do you get the flour? I am also looking at cooking products , pans for baking cooking any brand that you would suggest that is environmentally safe? Water solutions? I live in an apartment and I know our water supply is not the best but am confused as to how to filter. I am currently getting bottled distilled or spring water but the plastic bottles are also a concern.
What kind of sausage or bacon would you use that have no nitrates?
I get my coconut flour through Thrive Market.https://thrivemarket.com/catalogsearch/result/?q=coconut+flour
I like Nutiva brand as well as Coconut Secret brand. I have a Berkey water filter which I’ve had for years. I absolutely love it.
http://www.berkeyfilters.com/ For sausage and bacon, we often buy Applegate that does not use nitrates. I have also purchased from US Wellness Meats in the past. I hope that helps!
Hi,
I tried this recipe this morning. The flavor was good but the mixture was so watery that I added another tablespoon of coconut flour, waited two minutes for it to become cohesive. It never did. I was going to continue adding a tablespoon at a time to get the right consistency but it would have made me late for church! I poured the mixture into a greased pan and baked it for about 30 or 40 minutes. I had to flip it onto a baking sheet midway and spread it out more to get it to bake. I have reviewed the recipe several times to ensure that I did it right but used your exact measurements (using only two yolks and four egg whites). I do not live in a high altitude area. Can you think of anything that might have cause the mixture to be so watery?
Thanks!
The recipe says two egg yolks and two egg whites, Eleanor. Did you use 4 egg whites and 2 egg yolks? That could be the difference. Let me know and we can go from there.
Actually it says 4 organic eggs (I use two egg whites and two whole eggs for less “eggy” flavor). Your comment above would be 2 whole eggs instead. Which is it?
You’re right. That’s four egg whites and two egg yolks. That’s what works for me but as Cam has shared she just used two whole eggs and it worked. I did amend the recipe to make it more clear.
Your recipe above says, “I use two egg whites and two whole eggs for less ‘eggy’ flavor”; not sure if that’s a typo, but your recipe seems to say two egg whites plus two whole eggs, thus 4 whites. Anyway, I made it with just two whole eggs and added a little more coco flour (and I’m at sea level), and the biscuits turned out fairly biscuity. I made two large biscuits.
I see how that makes four egg whites. Got it. Thanks for sharing your adjustments, Cam. This will help others.
It says 4 egg whites in the recipe
Yes, that’s right.
You have to combine the dry ingredients to the wet ingredients. Let the mixture set for several minutes in the bowl and then just spoon them onto the baking pan/parchment. They’re kinda like drop biscuits. They harden in the oven and don’t rise much. The difference may be you’re thinking they’ll be like traditional flour biscuits and they won’t.
How many biscuits do you make using this recipe?
Between 4 and 6 depending on the size.
The recipe says 4 eggs, or 2 whole eggs, and 2 extra egg whites. 2 whole eggs plus 2 extra egg whites = 2 yolks and 4 whites (each egg is 1 yolk and 1 white)… maybe ill just add 3 whole eggs as a comprimise and go from there 🙂
Did I read this correctly…..it says 10 carbs for one biscuit. This makes 2 large or 4 quite small biscuits.
That’s how I calculate it, Mona. It makes 4-6 medium biscuits for me.
I just found this recipe last night and made it using flax seed which I ground to make flax meal. 2 T of flax meal with 6 T of warm water equals two eggs. I let that sit 5 min to soften and added to the 2 egg whites and melted butter slowly so as not cook the whites. Then mixed in the dry mix. Letting it sit for 2 min after mixing definitely helped with consistency. The flax gave the finished biscuit a nice speckled look. These tasted great…a little softer than a regular biscuit but they were able to hold an egg this morning, and they reheated well. I will make these again without the honey and add herbs and garlic salt..
I really appreciate this, Sheila! This will help others who are wondering about the flax substitution.
After waiting a few minutes for the coconut flour to absorb the liquid I still had a total liquid, so I added another 1/3 cup of coconut flour which made very little difference. And yes I did use the right amount of eggs & egg whites. I don’t know if it’s my brand of coconut flour , I’m in the uk and used Holland & Barrat’s own flour. Will buy some biona coconut flour and re-make this and see what happens.
If you try it with that brand, I would love to hear back, Alex.
Tried these with three eggs, added a heaping 1/3 c coconut flour since I’m at elevation, and it came out about the right texture. Sticky cookie dough-like. They cooked in 15 minutes, surprising where I live.
Thanks for the feedback, Terri!
Mine came out dry with a cornmeal texture, no flavor at all except faint egg and faint coconut flavors. Worst thing I ever baked.
I added a bit more gluten free flour to the mix, as well as a dollop more baking powder to make them rise into fluffy biscuits. If I hadn’t they would have turned out a bit flat. These came out fantastic!!! Made an egg and cheese biscuit out of them. Same texture and buttery flavor. Wonderful!
Thanks so much for taking the time to share your experience, Jayne!
I was going to leave out the honey since I mainly stay keto, but I’m glad I included it- it contributed to the flavor and texture. Those who find the biscuits dry and crumbly might be excluding it. I love recipes like this that are quick, healthy, and require minimal ingredients. I followed the ingredients/quantities exactly and came out with 5 delicious biscuits. These are a lifesaver for those of us who stay away from bread but just want to eat “normal” food sometimes. My picky kids might even find them acceptable. Thank you!
That’s a great tip on the honey, Amanda. It’s not much honey so if it helps with texture it’s worth it in my mind too.
Will theses work on biscuits on chicken pot pie? Also, will it work using just baking soda?
I’ve used just baking soda and it worked OK…sometimes the baking soda can cause them to turn green, but other times it has not. That’s a great question about chicken pot pie!! I’ve not tried it. If you do, let me know.
I just eat one of my biscuits and am in heaven!!!! I have IBD and am following the Spacific Carbohydrate Diet and can’t eat any type of grain, potatoes, sugar (accept honey)or dairy (accept homemade yogurt ). It has helped me immensely but I have been craving my beloved bread.
The biscuits came out beautiful ! I used 3tbs of coconut oil and 1tbs butter and coconut vinigar. I mixed the baking powder and honey with the wet ingredients with the thought that vinegar would mix more evenly with the BS for an even reaction.
Thanks you
Mistake: I mixed the honey and vinigar with the wet ingredient . The BP with the dry
Thank you so much for sharing your experience, Georgia! I got online to make these biscuits tonight and love seeing this adaptation.
for anyone who is interested, i’ve made these as follows and they do taste great though are not as fluffy as the ones seen above:
-omitted sugar as didn’t have any in house
-used coconut oil instead of butter
-used flax egg equiv. to two whole eggs + 2 egg yolks i had leftover
have also made these biscuits solely using eggs as per recipe. texture is great with the eggs but i prefer the ‘grain’ flavour of the ones made with flax.
by the way thank you so much for this recipe! it’s my favourite way to use coconut flour 🙂
also wondering if you’ve ever used psyllium combined with coconut flour for a bready biscuit-y recipe?
Thank you! So glad you took the time to share. I have an almond bread recipe that uses psyllium. I’ll have to try it with coconut flour. Thanks for the suggestion.
j
Just made these biscuits. They came out good however I had to adjust some ingredients since I used left over coconut flakes from when I made my coconut milk. These were dried out and ground into flour, but since the oil was taken out when I made the milk my batter was too wet so I added 2 tbsp of coconut flour which held them together nicely……I’m working on added other spices and flavorings without changing the texture………I also used only 3 egg whites, since the eggs were large…..other than that this recipe is a keeper!
Thanks for being specific about your experience!
These are AMAZING! I haven’t had bread in awhile being on a cleanse and this hit the spot! Super easy and mine looked just liked the picture. I baked them in a cast iron skillet with ghee so they wouldn’t stick. 16 minutes at 400 and just sooooo good! Bought everything from Whole Foods and took less than 5 minutes to throw together. Also added garlic powder, fabulous!
Thanks for all the tips and feedback, Sydney!
The flax egg worked better for me than the real eggs for some reason.
Were you able to make the recipe without any eggs, just using flax eggs? If so, can you please share ratio of water to flaxmeal per flaxegg plus any other adjustments you made to the recipe.
An egg and grain free biscuit would be a massive help!
My son is allergic to apples. Do you think I could replace the apple cider vinegar with coconut vinegar?
Yes, definitely. That would work great.
I am on the Specific Carbohydrate Diet and Baking powder is off limits…have you ever used baking soda to make theses.
I haven’t. But you can try a little apple cider vinegar added to the baking soda. Yogurt is also a possible substitute from what I understand.
These are sooo delicious! I added some fresh, chopped rosemary and they came out perfectly! Thanks for the great recipe. I’m doing the candida diet and these biscuits were just the ticket to help jazz up my breakfasts. They would be yummy with dinner too : )
Very glad to hear, Hanna!
How do you store these so they stay somewhat “crispy” and not get soggy/soft?
We store ours in the fridge in a glass container.
Thanks for the recipe! Would these be fine on the counter for a day or two?
Thank you 🙂
I would think they would be fine!