4-ingredient Coconut Flour Biscuits (Gluten-free, Paleo, Low Carb, Keto)


These super simple 4-ingredient coconut flour biscuits are so easy to make! They’re gluten-free, paleo-friendly, low carb, keto and delicious!

4-ingredient coconut flour biscuit by ashley of myheartbeets.com

I’m sharing a recipe for 4-ingredient coconut flour biscuits with you today! Just as a preface, I’ve had one too many cups of coffee today, so excuse my silly mood. In addition to feeling giddy (um, jittery?), I’m also in the mood to make lists. So you’ll see a few of those in today’s post. Okay. Read on, friends!

These 4-ingredient coconut flour biscuits are for you if:

  • you’re gluten-free and/or have a nut allergy
  • you have a bag of coconut flour in your pantry that you want to use up
  • you’re a fan of the benefits that coconut flour has to offer (read below for more on this)
  • you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits

Coconut flour is awesome because:

  • it’s just dried coconut meat
  • high in protein. Like, 5 grams in just TWO tablespoons of coconut flour
  • high in fiber
  • good healthy fats

This recipe is NOT for you if:

  • you hate the flavor of coconut (um, how the heck did you get this far into the post? because you love my witty banter? ah, why thank you…)
  • you expect these to taste like buttermilk biscuits (news alert: it’s basically impossible to replicate buttermilk biscuits using grain-free flours. Coconut flour will never taste like regular flour… because it’s made out of coconut 🙄)

What can you do with these biscuits?

Paleo Sausage Gravy and Biscuits

So what do these coconut flour biscuits taste like?

They’re buttery, crumbly and perfect when used in sweet or savory applications. You can add salt if you’d like these to be savory or sugar for something sweet. You can top them with eggs, sausage and bacon or with maple syrup. Or both. Yes to all the things! (also, I very much hate the phrase “all the things” but I also can’t stop using it… 🤷🏽‍♀️)

4-ingredient coconut flour biscuit by ashley of myheartbeets.com

I think I already mentioned that these are made with coconut flour (heh). Well, one thing to know about coconut flour is that it’s a bit dry compared to other grain-free flours. I typically use a combination of almond flour, coconut flour and tapioca flour when I bake grain-free cakes (my cakes are amazing BTW… even if you’re not on a GF/paleo diet), but I wanted to share a biscuit recipe using just ONE flour. We recently found out my husband, Roby, has an slight almond allergy and I figure there must be many others out there like him. Truthfully, this recipe is basically the same as my savory Italian coconut flour biscuits. But, I figure that this recipe will be easier for folks to find (I think) when googling or searching the interwebs.

Alright, I think I’ve “talked” enough about all things coconut flour and biscuits today. Actually, I could probably go on for a while but I’m going to end this now. So I can make another cup of coffee and eat another biscuit. Also, you should know my cups of coffee are basically all milk and very little coffee… I think I’m just sensitive to caffeine? I love it, but I hate it. But that’s neither here nor there. Literally, it doesn’t even matter. Okay ending this blog post… now.

4-ingredient coconut flour biscuit by ashley of myheartbeets.com

More Indian Recipes

4-ingredient Coconut Flour Biscuits

4-ingredient coconut flour biscuit by ashley of myheartbeets.com

4-ingredient Coconut Flour Biscuits

4.52 from 66 reviews
Pin Recipe Print Recipe
Servings 7 biscuits
Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ cup melted ghee or butter plus extra for drizzling on top
  • 4 large eggs
  • ¼ teaspoon salt optional


  • Preheat oven to 350F.
  • Add the coconut flour and baking soda to a bowl and mix well.
  • Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
  • Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid).
  • Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
  • Bake at 350°F for 20 minutes or until a toothpick comes out clean.


  • These biscuits freeze and thaw very well!
  • Add salt or sugar depending on whether you're making sweet or savory biscuits.
  • If you don't have a large cookie scoop, you can use a ¼ dry measuring cup to mold the biscuits (just fill them up then hit the bottom of the cup and they'll pop right out). That'll change the shape of the biscuit a bit (you can visit this blog post to see what shape it'll give the biscuits).


Serving: 1biscuitCalories: 129kcalCarbohydrates: 5gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 110mgSodium: 176mgPotassium: 35mgFiber: 3gSugar: 1gVitamin A: 136IUCalcium: 14mgIron: 1mg
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Sue taylor says

    Could you please please do these recipes with grams not cups!
    It is so difficult to change all the ingredients into grams.
    Thank you

  2. Dahlia says

    5 stars
    Ashley, thank you so much for this recipe! I am sensitive to many foods, so it means a lot to have an fast, simple, straight-shooting recipe that works.
    I haven’t been able to tolerate eggs recently, so I tried using Bob’s Red Mill egg replacement mix. It turned out wonderful.
    I was even able to cut them down the center, as depicted in your photos, to put toppings on.
    These disks of delight (can I call them that? lol) are perfect for my liver pate, also for butter and honey.

    • Ashley - My Heart Beets says

      Dahlia, I’m so glad you liked these biscuits! Love the name disks of delight, lol! Thanks for letting me know how it turned out with the egg replacement – that’ll be helpful for other readers too I’m sure. 🙂

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