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Low Carb Coconut Flour Biscuits Healthy low carb coconut flour biscuits 10-12 Biscuits 1/2 Cup Coconut Flour 1/4 Cup Arrowroot Powder 2 Teaspoons Baking Powder 2 Organic Eggs 1 Cup Whole Cream 1/4 Teaspoon Sea Salt

Coconut Flour Biscuits

Enjoy these healthy coconut flour biscuits with a side of eggs and bacon. They’re gluten-free, low in carbohydrates and are delicious!Coconut Flour Biscuits

I love biscuits. 

They’re flaky, buttery and delicious!

These easy to make coconut flour biscuits require just six ingredients: coconut flour, arrowroot powder, baking powder, eggs, cream and salt.

This recipe is very different compared to regular biscuits.

Instead of making a dough and cutting out biscuits, you’ll be scooping the batter out onto a cookie sheet (picture below). The batter for these coconut flour biscuits is very wet! But don’t let that turn you off, these biscuits are delicious and probably the best coconut flour recipe I’ve ever made! You would never guess they are grain free.

Super Healthy Low Carb Coconut Flour Biscuits

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Coconut Flour Biscuits

Ingredients:

Instructions:

  1. Preheat oven to 425 Degrees.
  2. Mix dry ingredients together in a medium bowl.
  3. In a separate bowl, mix the eggs and cream together.
  4. Pour the egg and cream mixture into the medium bowl with dry ingredients.
  5. Mix the batter and allow it to set for a few minutes (this gives the coconut flour time to soak up the wet ingredients).
  6. Use a large scoop spoon (I used an ice cream scoopp) and scoop the batter onto a cookie sheet.
  7. Continue until all the batter is used up.
  8. Bake for 12 – 15 minutes or until biscuits are golden brown.
  9. Let the biscuits cool before serving. Enjoy!

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4.5 from 2 reviews
Coconut Flour Biscuits
 
Author:
Serves: 12
Ingredients
  • ½ Cup Coconut Flour
  • ¼ Cup Arrowroot Powder
  • 2 Teaspoons Baking Powder
  • 2 Organic Eggs
  • 1 Cup Whole Cream (you use coconut cream for a dairy free option)
  • ¼ Teaspoon Sea Salt
Instructions
  1. Preheat oven to 425 Degrees.
  2. Mix dry ingredients together in a medium bowl.
  3. In a separate bowl, mix the eggs and cream together.
  4. Pour the egg and cream mixture into the medium bowl with dry ingredients.
  5. Mix the batter and allow it to set for a few minutes (this gives the coconut flour time to soak up the wet ingredients).
  6. Use a large scoop spoon (I used an ice-cream scoop) and scoop the batter onto a cookie sheet.
  7. Continue until all the batter is used up.
  8. Bake for 12 - 15 minutes or until biscuits are golden brown.
  9. Let the biscuits cool before serving. Enjoy!

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
16 comments… add one
  • Cynthia March 19, 2017, 4:56 pm

    I made these today with goat milk – will eventually try it with almond milk and also with coconut milk. It was great with organic SOS, and we split one to use as sandwich bread. I can see they will be wonderful for strawberry shortcake. Thank you for sharing your healthy option recipes, Coconut Mama!

    Reply
  • Rachael Ball February 26, 2017, 5:19 pm

    I just made these and they are so yummy! I used potato starch (didn’t have any arrowroot) and coconut cream. I also spooned the batter into 2 greased (w/ Earth Balance) muffin tins. They were very pretty. 🙂 Thank you for the great recipe!

    Reply
  • Rachael Ball February 26, 2017, 3:50 pm

    These look delish – can you sub either tapioca flour or potato starch/flour for the arrowroot?
    Thanks!

    Reply
  • deb February 7, 2017, 6:37 pm

    I just made these again after at least 1/2 dozen times and I have to say it is one of my all time FAVORITE recipes now. It is so simple and easy, so quick and SO delicious! It feels like a treat but still allows me to stay on grain-free diet. Thank you!

    Reply
    • The Coconut Mama February 9, 2017, 10:20 am

      I’m so glad you enjoyed them! Thanks for taking the time to comment. 🙂

      Reply
  • Pat Borecky December 29, 2016, 3:23 pm

    I made these biscuits today & they don’t look like yours. They spread out a lot & tops did no turn golden (unless I would have burnt the bottoms)
    Should I decrease liquid or increase coconut flour? I don’t have very good results with many gluten free recipes – mostly they are hard or raw.

    Reply
  • jenny December 17, 2016, 8:57 am

    I didn’t have any arrowroot so substituted rice four instead. The mixture ended up being drier than a runny batter. I also added some stem ginger and a bit of juice from the jar.

    For the next batch I added ginger powder cos I had run out of the sweet sticky ginger, and some milk and so the mixture was much more sloppy. I also added a bit of brown sugar – just a bit – cos i have a bit of a sweet tooth! They were a better texture. I think I’ll buy some arrowroot cos i think it’s the rice flour which is making it a bit granular. Maybe i should use just gluten free flour mixed with the coconut! Very tasty though.

    Reply
  • Dina July 8, 2016, 2:43 am

    Hi your recipe very delicious
    Iwant ask you about Coconut Flour Biscuits you dont add any suger if lwant add some suger its possiple in this recipe

    Reply
  • Anh February 29, 2016, 2:13 pm

    Have you tried the coconut sugar for baking instead of the regular one since the coconut sugar has a low glycemic index? Thank you

    Reply
  • Mae Dearman February 16, 2016, 3:47 pm

    loved your cake

    Reply
  • Janet Paula January 31, 2016, 11:25 pm

    Can these be frozen? Thanks.

    Reply
  • Jane January 30, 2016, 1:15 pm

    Hi

    How many carbs per biscuit please?

    Reply
  • Vernita January 30, 2016, 9:22 am

    every time I get my pin , I see I need arrow powder, and have to stop. what is this arrow powder

    Reply
    • The Coconut Mama January 31, 2016, 8:45 pm

      Arrowroot powder is a gluten free root powder. Click on the link to read more about it. It’s great for gluten free baking!

      Reply
  • Meghan January 17, 2016, 8:22 am

    These look delicious, Tiffany! I just pinned them. I can’t eat eggs, but I think I’ll make them for my toddler. She loves biscuits.

    Reply
    • jenny December 17, 2016, 8:59 am

      you might try substituting a bit of soya flour for the eggs. I had a friend who baked very successful vegan cakes using soya flour instead of eggs. It must bind somehow. It also makes delicious soyannaise!

      Reply

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