Quick Keto Coconut Flour Biscuits

Quick Keto Coconut Flour Biscuits

Quick Keto Coconut Flour Biscuits

This recipe is designed to teach everyone how to make quick keto coconut flour biscuits
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Course: Main Course, Side Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 10 biscuits
Calories: 188kcal


Egg Wash

  • 1 large egg, room temperature
  • 1 TBS water


  • 120 grams coconut flour (1 cup)
  • 1 gram salt (1/4 tsp)
  • 15 grams baking powder (1 TBS)
  • 4 grams xanthan gum (1 tsp)
  • dry seasonings of choice, optional
  • 4 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 60 grams plain yogurt or sour cream, room temperature (1/4 cup)
  • 1 oz warm water (2 TBS)


  • Place the egg wash ingredients in a small bowl and whisk to fully combine. Set aside
  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside
  • Sift all the dry ingredients into a large mixer bowl until fully combined and no lumps
  • Stir in the eggs until fully combined and all dry ingredients are moist. Stir in the butter until fuly combined and smooth
  • Stir in the yogurt and the water until fully combined. Once combined stir an extra 30 seconds to make sure the xanthan gum is active and a smooth dough has formed
  • Press dough to the center of the bowl and shape into a ball. Massage the ball for 1 minutes to make sure the ingredients are fully combined and sticking together
  • Scoop dough out 1/4 cup at a time onto prepared baking sheet. Roll each scoop into a smooth ball
  • Press each ball into desired size, shape and thickness I pressed mine into 1/2 inch thick circles. If you prefer you can roll the dough out to 1/2 inch thickness and use a 2 inch round biscuit cutter to cut individual biscuits
  • Brush the tops of the biscuits lightly with the egg wash. (If you have leftover egg wash store it in the the refrigerator and use it in scrambled eggs with in 3 days)
  • Place the biscuits in preheated. Bake at 400 degrees for 15-20 minutes or until biscuits are golden (for me 20 minutes was perfect)
  • Remove from oven. Allow to cool on the pan at least 10 minutes to firm up. After 10 minutes transfer to a wire rack and cool a couple more minutes before slicing
  • When ready to eat slice in half horizontally to create a top and bottom. Fill with desired filling. Eat immediately. Store leftovers in an airtight container at room temperature for 3 days or in refrigerator up to 1 week.


Serving: 1biscuit | Calories: 188kcal | Carbohydrates: 3g | Protein: 6g | Fat: 17g

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