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.
- 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. 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.
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!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 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
- 1/2 cup grated cheese
- 1 tsp Italian seasoning
- 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 Information:Yield: 10 Serving Size: 1 of 6
Amount Per Serving: Calories: 195Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 2gFiber: 2gProtein: 4g