A super buttery low carb biscuits recipe made with coconut flour and lots of butter! No egg like after taste, just a delicious buttery biscuit. Only 2.5 net carbs per serving!
Buttery Coconut Flour Low Carb Biscuits
This is one of the recipes I’m really proud of making because the inspiration behind it was accidental. When I was testing my coconut flour chocolate chip cookies recently, I accidentally used too much baking powder. That means my cookies now turned into a bread like creation.
But, I was actually impressed with how they turned out. Despite not using any egg whites in the original recipe. Yet I wondered if I could make these into a good low carb biscuit.A buttery #lowcarb #glutenfree biscuit recipe made using coconut flour. Only 2.5 net carbs!Click To Tweet
It only took one attempt to get these biscuits the way I absolutely loved them. They’re moist, buttery, and they don’t taste like coconut flour to me at all. And I loved the softer texture which was unlike my low carb gluten free bread.
To get a soft texture, I switched a couple of eggs for egg whites. I believe that is what really help it from not tasting too egglike. And the texture is not exactly bread like but almost pound cake like.
This is a very basic low carb biscuit recipe, so there’s lots of room to play with the flavor. I really like how the recipe turned out, so I can see these being delicious as a garlic bread. Or, you could even add a little salt free garlic and herb seasoning.
Because this recipe is made using coconut flour, I wouldn’t wait for the top of the biscuits to turn brown. And, they won’t. The sides will slightly turn brown due to the butter that’s already in the pan, but that’s about it.
I found that they were perfectly done around the 22-minute mark. You’ll be able to tell be pressing on the tops of the biscuits. Or, you could insert a toothpick in the middle to see when they are ready.
The water added in this recipe is optional if your batter isn’t smooth and easy to work with. I found I needed to add water just for that reason. It did make it easier to work with as you do need to spoon the batter into a biscuit pan since the batter won’t be liquid.
As for making this recipe into a loaf of bread, I don’t believe this is strong enough to do so. The texture is very soft and just enough to not fall apart in your hands. I believe you’d actually need more eggs to hold this together.
And I believe then the bread would taste too eggy. But I’ll continue to test this low carb biscuit to see how it adapts over time. I think I can definitely improve on this recipe.
In the future, I’d like to try adding some xanthan gum to bread to increase the hold. Most of my low carb bread’s haven’t used xanthan gum before. But after testing it on my latest gluten free coconut flour bread recipe, I’m learning it helps keep things together.
Like my other bread recipes where I use liquid, I don’t think this would necessarily help the recipe at all. But perhaps when I start testing an updated version I could try it out. I’ve also been thinking about experimenting with some nutritional yeast.
The only issue I see using nutritional yeast in my low carb biscuits is that you do have to add sugar to the yeast. So I’m not sure how that would work. And I doubt using a sugar free substitute would work in its place.
So it’s a bit of trial and error since I first started baking with coconut flour. You either come up with something that’s too egg-like tasting or too dry. But I believe I can make this recipe better with some tweaks.
The taste doesn’t bother me as much as trying to get the recipe more biscuit like. As well as trying to get the taste down a bit more. I’ve had about a 50/50 tie between people who love this recipe and those who didn’t exactly like the taste to go with a savory meal.
Another idea I had in the future was to try adding a small amount of almond flour. The two flours work very well together for bread-like textures. And almond flour has a wonderful way of masking any eggy or coconut flour taste.
I haven’t tried it for myself yet, but I heard adding in a little bit of either sour cream, cream cheese or cheese will help boost the flavor. Yet I’m not sure how that would affect the overall structure of the recipe itself. When I get a chance to try this out, I’ll update the post.
If you decide to make any adjustments to the recipe, I’d love to hear the results. Just leave a comment below with what you changed. And how the recipe turned out.
- ½ cup coconut flour
- ½ tsp salt
- ½ tsp baking powder
- ½ cup egg whites
- 1 egg, large
- ⅓ cup butter, unsalted
- 3 tbsp water
- Preheat oven to 350 degrees F, and grease a biscuit bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
- In a large bowl, mix together the dry ingredients of coconut flour, salt, and baking powder.
- In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the dry ingredients and whisk well. (If using a blender, a low-medium blend is good.)
- Fill 6 spots the biscuit bread pan with ¼ cup each of the the biscuit mixture. You'll have to actually shape the biscuits in the pan with a knife or your fingers to shape.
NUTRITION: One biscuit vs 6 servings