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

4.5 from 64 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
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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. 🙂

  3. Tracy says

    Great recipe! I added a little heavy cream and some shredded cheddar for sausage biscuits. I also brushed the tops with heavy cream and a little flaked sea salt. Definitely cured the craving for my favorite carby McDs breakfast item. Lol

  4. Lori Howes says

    Soft but tastless. They baked up nice. But dont have much of a flavor at all. Next time ill add some cinnamon and vanilla.

  5. Elizabeth says

    5 stars
    Hi! One thing about gluten-free is it tends to be hard. Don’t forget that, you have to get used to that and appreceate what you have! I am going to try these coconut bisciuts as soon as I find the flour!!! E G

  6. Leslie says

    5 stars
    I just tried these yesterday for our New Years Eve dinner. They are delicious! They baked up perfectly- such a nice texture. They took exactly 20 minutes as you said. We made them again for New Years Dinner!
    Both times, we decided to use coconut oil in place of the butter. When they were done we sprinkled them with garlic salt and dipped them in olive oil. A perfect savory flavor when eaten like this! Thank you so much for your awesome recipe! 😊

  7. Melanie says

    I would like to make these but would like to add some grated coconut to it. Would I have to adjust the other ingredients to accommodate the change? I am trying to replicate a traditional Trinidadian coconut bake…..

  8. Wendy says

    5 stars
    These are very good, and so easy! I added a cinnamon and golden sweetener mix to half of the batter for a cinnamon roll type taste. I was going to make an icing for those but just ate them plain lol. I look forward to making these again and changing up flavors. Thanks for such a great recipe!

  9. Ashley says

    5 stars
    I too am hyped up on that wonderful drug called coffee and decided that I needed to make biscuits with coconut flour instead of almond flour today…. so here I am.
    Followed recipe exactly using melted butter, did use my whisk not a mixer. YUMMY! I only wish I had made gravy instead of bacon and eggs because these are made for gravy ! Thanks for the recipe!

  10. KJ says

    2 stars
    Very dry and hard to eat. Had to drench in bacon grease to make them palatable for myself. Great idea and very simple to make, just not to my tastes.

    • My Heart Beets says

      KJ, aw sorry to hear that you didn’t like this. I know coconut flour baked goods are definitely not for everyone. Hope you’ll give another one of my recipes a try 🙂

  11. Cheryl says

    Hi there, just wanted to say thank you! Tried this receipt and even though I was expecting UK type biscuits, I wasn’t disappointed! Really nice alternative 🙂

  12. Ivy says

    Hey!! Please help! I followed the recipe exactly, but my batter came out way too liquid and so I had to pour them into a muffin/cupcake tray instead of forming them into cookies form on a baking sheet. This seems to happen alot to me when I use coconut flour, I can never get the proper consistency, and I never know why cause I always follow the recipe. Thanks for the help!!

  13. Michelle says

    4 stars
    Nice recipe. Next time I won’t add salt . and maybe I will add some honey instead : )
    I used 3 eggs as wanted to save on the eggs! : )
    thanks Michelle

  14. Marianne Hughes says

    1 star
    I made the 4 ingredient coconut flour biscuits. Disgusting, so disappointing and a waste of ingredients all in the bin and I am not fussy, the inside was green too

    • My Heart Beets says

      Hi Marianne, aw man, that’s really frustrating – I’m sorry you didn’t have a good experience with these. I’ll try to make a video soon – hopefully that’ll help if you decide to try again.

  15. Ryan Robichaud says

    4 stars
    This is really good recipe. Made these,with somw homemade chicken soup last week. I did a little spin on them today and added garlic powder, parmesan and Italian herbs and rolled it out to make a pizza crust. Gonna try it out tonight with toppings.

  16. Corrin says

    5 stars
    I made these thinking ‘UK biscuit’ which is a cookie, only when I tried one I realised they are actually our version of bread rolls. However they are fine as a sort of cake type thing. I tested one and it was quite tasty if not a little dry. Kind of reminded me of a coconut flavoured scone

  17. Kathy says

    5 stars
    I needed a quick Gluten free biscuit to make for supper tonight to go with beef soup. I tried this and found it a very easy recipe to make. The biscuits were fluffy and perfect….. except that I found the coconut flavour a bit too strong. And I usually love coconut. I sure would like to make them again as they are so quick and easy. Wondering if I could use 1/4 cup almond flour in lieu of 1/4 cup of the coconut flour???
    Btw this is my first time on your blog – I certainly will be back!!!

    • My Heart Beets says

      Hi Kathy, I’m glad you found this easy! I haven’t tried this with almond flour but I think if you go that route, you may want to reduce the eggs to 2 (maybe add a 3rd if you think it needs it). If you try it this way, please let me know how it goes!

    • Ryan R says

      Remember one thing, you use about 1/2 the amount of coconut flour as you would almond flour, so if you try it you will probably use a cup of almond flour. I might just try that too. 👍

  18. Holly says

    Hi, I love this recipe and my girls do too! But… can you tell me why my biscuits keep coming out with a green tint on the inside once cut open? They look beautiful on the outside but have a slight green or blueish tinge go them once cut open.
    I’ve used butter and tried coconut oil instead but both times it comes out same way. I’ve also used different brands of coconut flour and still get the same look.

    • My Heart Beets says

      Holly, that’s interesting… I know that when you combine sunflower seed flour (or sunbutter) with baking soda it can turn baked goods green but I haven’t heard of that happening with coconut flour. I’ve never seen or heard of this – hopefully another reader will see your comment and have an idea.

      • Holly says

        Thanks, I just made another batch to experiment and I read simeone say to decrease the baking soda so I used slightly less anc it worked! Normal looking biscuits!

    • Lori Mendenhall says

      Holly, I know you are supposed to use aluminum-free baking powder with recipes like this otherwise you will get a greenish tint. I don’t know if it is related since this recipe uses baking soda but perhaps it’s a clue.

  19. Wendy Boother says

    1 star
    I reckon there is some key info missing from this?
    4 large whole eggs vs the rest of the ingredients?
    No instruction to separate them and whisk the whites to fold in? What have I missed?

  20. Beth Madigan says

    5 stars
    I just made this a half recipe of the biscuits and mixed in chop’t buffalo chicken, firmed into 4 little logs and baked. It was just excellent with blue cheese dressing loved it. Thank you. I will be trying other fillings.

  21. BRIAN COERVER says

    Recipe looks interesting. Just made similar recipe with almond flour. One thing that I would do is substitute egg whites for whole eggs if you don’t like the ‘eggy’ taste. It may change recipe a little and experimentation may be needed to get it right.

  22. Wendy Miller says

    4 stars
    I didn’t have coconut flour so I used almond flour. When I only used 1/2 cup flour it was like soup. Is that the way it is supposed to be? I added almost a 1 1/2 more flour to get it to a biscuit dough texture. Did I miss something? They were still good a little grainy, but we are going to use them for toast and sandwiches. Thanks!

  23. Hannabul says

    1 star
    Texture was more like a cake, which was fine but they just tasted too eggy for me. Will try them again using 1 or 2 eggs instead as I really want to like them!

  24. Joe says

    5 stars
    I absent mindedly added double the flour and I couldn’t tell the difference. Good to know the receipe is forgiving. Light fluffy and we made some white pepper gravy. Easy without all the bad pre-made store ingredients. I bet this would work with almond flour as well. Thanks!

  25. Deah says

    4 stars
    Recently went on a paleo diet because of auto immune issues–but love my carbs–my daughter gave me some coconut flour so decided to try this recipe–okay, I changed it up a bit–I used baking powder instead of soda because someone questioned it on the reviews, other biscuit recipes used baking powder and I thought baking powder would fluff it up. —I only used 2 eggs because of a couple comments on 4 being quite eggy and I added a little salt–I turned the batter into 3 biscuits instead of 7–which was an okay biscuit size, but not huge. I baked them for a little longer –25-30 minutes instead of 20. I really liked them and they definitely took care of my carb addiction.
    I will make them again when strawberries are in season and maybe add a little coconut sugar or honey to sweeten them up a bit for dessert. I gave it 4 stars because I changed the original recipe–who knows if it might have been as good without my messing’ with it. Maybe because I only used 2 eggs–but i would double this recipe and only use a total of 4 eggs if you’re having more than 3 people for dinner.

    • Wesley Anderson says

      5 stars
      I just made these for breakfast today and they were fire. I halved the entire recipe and made two biscuits. They did not come out dry at all, I beat the eggs with a handheld electric mixer until the eggs peaked and then mixed it in with the dry ingredients (I think this is the trick) I baked for 25 minutes so the tops were nice and brown. Sooooo goooood.

  26. Linda C says

    4 stars
    Trust the proportions and texture! I added an extra tablespoon of coconut flour and really didn’t need to. Used grass-fed butter. No salt, no sugar, biscuits are on the savory side. Could have added a bit of salt to react with baking soda….despite the extra flour and forgetting the salt, I still think they’re pretty good!

  27. Eleanor says

    5 stars
    These turned out great. First time ever using coconut flour so this was a nice learning experience. I added 1/4 tsp of salt for that savory taste. Even the hubby liked them. This will be my new biscuit recipe!

  28. Ingrid Williams says

    Hi, any idea if baking in a toaster oven would use the same time? I’m looking for a good coconut biscuit for my Keto diet, but want to use a toaster oven instead of regular oven.

  29. Melissa says

    5 stars
    My coconut flour was like a dry sponge and really soaked up all the liquid. I got out the heavy cream and added it until the consistency seemed right. I baked them for 30 minutes, but I think 25 minutes would have been adequate. They were crispy on the outside and actually moist on the inside. I think I will add a little salt next time. I also like the idea of adding shredded cheese and some garlic salt.

    • My Heart Beets says

      Coconut flour can definitely be finicky – I prefer to scoop and level when measuring to make sure the measuring cups aren’t packed tight. Adding cheese sounds like a great idea!

  30. Esther says

    1 star
    I love coconut but these were awful.. I followed the directions to a T but the flavor and texture is horrid.. from reading the comments I see that a lot of people like them so it must just be a personal thing..
    enjoyed your blog though

  31. Nicolette says

    5 stars
    Super happy with these. Thank you. Went well with a quick paleo chicken pot pie stew I made. The biscuits are a little eggy, but I know that is normal for GF, especially coconut flour, products. I had a total user error in the fact that my eggs were cold and they formed up the ghee when combined, totally my fault, I know better, but it was fixed by a little extra beating. Loved this recipe, as I do all yours. Thanks so much!!

  32. Heather says

    5 stars
    I had bacon grease on hand and felt inspired. I subbed it for half the butter in the recipe. Also, I made them in my toaster oven. Really good! And no need for extra salt. Thanks for the great, simple recipe!

  33. Jen says

    5 stars
    These are delicious! I used ghee and followed the recipe and…..yum! These are so versatile. I can’t wait to spread some almond butter on one.

  34. Trish says

    5 stars
    Really fluffy biscuits! Best gluten free, paleo recipe I’ve ever tried. I added a little grated cheese and some garlic herb seasoning so the biscuits would go with my paleo salmon chowder. Heavenly!

  35. Tom says

    5 stars
    These are so easy and so good. I recently found out I have an almond intolerance, just like your husband. So this recipe was great to find. I used them to make breakfast sandwiches and they worked wonderfully. I always let coconut flour batters sit about five minutes after mixing to thicken them up. I missed where you said to use a greased baking sheet, so I had to scrape them off with a metal spatula, but it worked! Super good biscuts!

  36. Natalie says

    5 stars
    I just started Keto and these are amazing! I miss carbs so much and these were so good. Thank you for the recipe! Making more today!!

    • Kevin says

      4 stars
      I mis read the recipe the first time and only used one egg. They came out just fine and I liked them better than the egg flavor of the 4 egg recipe. They tasted much more like coconut macaroons

  37. Katie says

    Turned out good, not like a flour biscuit, but that’s to be expected. Didn’t add the sugar, but next time I will. Served with honey or syrup, yummy!

  38. Gina says

    Hi, I tried out this recipe and am new to this low carb diet. However, they looked really nice but were really soft and slightly eggy, did I not cook them long enough? Are they supposed to be crispy like usual cookies? Thank you.

    • Jennifer says

      I’m wondering if you assumed “biscuit” in the UK sense, which are cookies to us in the states? Biscuits here are something like a big doughy roll, not a cookie. These aren’t like those but they are tasty.

      • Abigail Van de bulk says

        So funny I am from Uk… baked these, on my first bite realised the language difference. They’re almost scone like, jam an cream would be perfect!

  39. Staci says

    5 stars
    BIG EGGS! I used four LARGE eggs, and mine turned out great, sturdy enough for hard butter/peanut butter.
    I can imagine them going very dry if you don’t use enough eggs to balance out the coconut.

  40. Lynn Ellis says

    5 stars
    I love biscuits and I’ve been missing them since I gave up all grains and sugar a year ago. I came across this one and I made a half batch to make sure I like them (’cause some others I didn’t). Wow! I do, so I’m making a whole batch right now. It would be horrible if I ran out. Thanks for the biscuits. Oh, I just found the chocolate cake recipe. I will be trying that soon, too.

    • My Heart Beets says

      Lynn, I’m so glad you made and liked these!! Also just so you know, the biscuits freeze really well too! Can’t wait to hear what you think of the chocolate cake – it’s one of my most popular cakes on the blog 🙂

  41. wes says

    5 stars
    I made them. They are amazing but I still can’t find the nutritional info you said you posted under the recipe? Thanks

  42. Sarit says

    Can you let me know how much your 1/2 cup of coconut flour weighs (preferably in grams)?
    The the different grinds of these paleo flours, dramatically changes how much will easily scoop into a measuring cup. The most accurate way of measuring is to use a scale.

  43. Karissa says

    Help! I’m attempting these right now but mine aren’t working. My dough is SUPER runny even though I checked and rechecked my measurements. What could I have done wrong?

    • My Heart Beets says

      Karissa, it sounds like there may be an issue with the coconut flour – it should absorb liquid very quickly. Try letting the batter rest for a couple minutes and it should absorb the liquid – if not, add another tablespoon of coconut flour and mix well.

  44. Rebecca says

    5 stars
    I just tried this the other day and it was delicious! Of all the coconut flour recipes I’ve tried so far, this is the closest to tasting like a “regular” biscuit. They were not eggy, had a great texture, and were very buttery! I made one quarter of the recipe which made one perfect sized biscuit for myself. I will definitely be making again!

    • Karen says

      Hi just discovered this recipe, followed it exactly but the mix was just liquid and absolutely not doughy. Just had to keep adding coconut flour to get the dough mix. Having said that just cooked them and they came out fine. Just had them with some jam.

  45. Kat says

    Hi I just made these and I love the flavors, but they were so dry I almost choked. I used all 4 ingredients, even he ghee. What am I doing wrong? I want to love these!

    • My Heart Beets says

      Hi Kat! I will try to help troubleshoot! Did you pack the coconut flour prior to measuring by any chance? Too much coconut flour and not enough liquid can make the biscuits dry (coconut flour is drier than other paleo flours). Or perhaps try adding more ghee next time?

  46. Barbara says

    These were FABULOUS!! Oh my! Just tried them this morning and could have eaten the whole batch –
    (which is not my style!)

  47. Bev says

    5 stars
    Just made these and I have to say that your recipe is awesome. they tasted great and were not dry at all. I added 1/2 teaspoon sugar and put melted butter on the tops before baking. I have renamed them for you___BEST coconut flour biscuits. THANK YOU!!

  48. Terri Lanigan says

    5 stars
    Hi, I subbed coconut oil for butter, made 12 biscuits, baked for 12 minutes. They are perfect and my grandson can eat some. TIA Do you have any nutritional info for these?

    • Melanie Ward says

      Terri figuring out calories is easy.
      Add up all of the ingredients calories. Make sure you add all the servings of the ingredients.
      Say these biscuits make 12…Take the total of all of the ingredients and divide that by your 12 servings. Now you know how many calories are in 1 biscuit.

    • Misty says

      I believe that flaxseed egg replacement would work well. Grind up flaxseed into a powder (I use my coffee grinder). Use 1 tbsp. Flaxseed meal and mix 2.5 tbsp water together and let sit 5 min. This equals one egg in baking. It has a slight nutty flavor.

  49. Jess says

    Hi! So excited to try these, but doctor just told me yesterday to cool it on eggs and dairy. Do you think 4 chia eggs will work? And possibly coconut oil instead of the butter/ghee?

  50. Cindy says

    Even if the recipe doesn’t seem like my family will like it, I want to read about it because “Yes! I do love your witty banter!”

  51. Sarah says

    Ha! For some reason your post about the goat cheese-stuffed jalapenos struck me as really funny and I think about it whenever I see goat cheese now…particularly the comment about how when your husband accompanies you to the grocery store you always end up buying “all the things”. I haven’t tried this recipe yet, but I liked the Italian spice version that you posted earlier so I’m sure I’ll like this one too!

    And now I do say “all the things” in air quotes sometimes…LOL

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