These coconut flour biscuits are just as flaky as the original while being gluten-free. If you must eat a gluten-free diet or simply love the way coconut flour tastes, these biscuits will not disappoint you. Simply spread them with butter, jam, or honey, or serve them alongside a bowl of soup or stew, and enjoy!
Add the coconut flour, baking powder, baking soda and salt to a food processor and pulse a few times to combine.
Add the solid coconut oil and pulse again to cut the oil into the dry mix. (Alternatively, use a pastry blender or fork to cut the oil into the dry mix).
Add in the eggs, milk and apple cider vinegar and run the food processor just until everything is combined.
Let the batter sit for 5-10 minutes so it can thicken.
Fill 6-8 cavities of a muffin pan with the batter and bake on the center rack of the preheated oven for 12 to 15 minutes and/or 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.
If you want to imitate the craggily, straight edges of cut-out biscuits, you can use a cookie cutter of similar size as the cupcake pan, to cut the edges of the cooled coconut flour biscuits.
Notes
Each biscuit has 4 net carbs (9g carbs - 5g fiber)
Nutrition
Nutrition Facts
Coconut Flour Biscuit
Serving Size
1 biscuit (out of 8)
Amount per Serving
Calories
81
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
10
%
Trans Fat
1
g
Cholesterol
41
mg
14
%
Sodium
237
mg
10
%
Potassium
41
mg
1
%
Carbohydrates
9
g
3
%
Fiber
5
g
20
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
59
IU
1
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Biscuit, keto biscuit
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