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 TweetIt 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
These were really nice, beyond my expectations. I usually don’t like coconut flour by itself and it can be pretty dry, but since I didn’t have anything else, I tried this. It was great. The recipe made 10 biscuits for me that were rolled and cut out with a circle cutter. I plan to make them again.
Glad you liked them Amy! I really do enjoy these when I make them.
I am confused about the carbs per biscuit. It says 2.5 per but then below in the nutritional info it seems lots more? Thank you for your help.
Hi Francine!
It depends on how you count your carbs. The amount you see in the nutrition label is the total carbs is accurate; some people only count the total or the net carbs. To figure out net carbs, you’d subtract the number from the total carbs.
Total carbs = 7.8 carbs (without subtracting fiber)
Net carbs = 2.5 (with subtracting fiber)
Fiber helps slow down the insulin response to food, which is why more and more people end up subtracting that in their total carb count. Most of the new Atkins books reference this, but the older Atkins book takes for account the total carbs.
Hope that helps!
My grandsons nutritionist said you only subtract fiber when it is 5 or above and only half of it.
Hi Tracy! Thanks for your comment. I’m not sure what diet the nutritionist is referencing, but that is not the guidance for many that folow low carb or Atkins. The guidance is:
Link: https://www.atkins.com/how-it-works/library/articles/what-are-net-carbs-1
Hope that helps! Never heard of that.
Is 1/2 egg whites roughly from one large egg? I don’t have egg whites on hand so I’ll have to seperate on my own.
Hi Heather,
If I remember correctly – a small egg white is considered 3 tbsp. The recipe calls for 1/2 cup of egg whites.
Is the butter melted or room temp? Have you ever used a loaf pan instead of making muffins?
Thank you.
If you brush the tops with egg white, they should brown. 🙂
Patrice
Hi Patrice,
If I remember correctly for this recipe, I used melted butter. I really haven’t started playing too much with room temperature butter until recently in my recipes, and usually I do that in recipes that call for sweetener of some kind. I have tried these in a loaf pan, but the main problem being they are too moist and not enough binder since I didn’t use whole eggs, just the egg whites. I did try this with a bit of flax but I didn’t like the gummy flavor it gave with it. And great idea on the egg white topping!
I will actually have a new recipe this week for biscuits that I’m liking lately. Keep an eye out!
-Lisa
Have you posted the new biscuit recipe yet?
Nope – not yet! Still trying to get the recipe just right. Nutiva did just come out with a coconut oil with butter flavor and might use that. It’s delicious – and doesn’t taste like coconut oil
what is a biscuit bread pan?
It’s like a brownie pan with portion sizes. So, you can use it for other things like biscuits. Hope that helps!
I was so excited to try these. They came out nice but they had a very strong coconut flavor. I love coconut but it doesnt go well with a savory dish.
I know how that goes! What brand of coconut flour did you use? I use Nutiva and found that the coconut flour flavor didn’t come out strongly at all. You could try using herbs or grated cheese in the recipe to add flavor.
Can I use a muffin pan to make these?
I don’t see why not Terri!
These sound delicious. My son is diabetic and does low carb. I wanted to make some bread for him for Thanksgiving. Do you know if these freeze well if made ahead of time.? Thanks for sharing.
I just made them and they are yummy and fluffy. I didn’t feel like separating the eggs so I used 2 large eggs. No problems!
These are great but I do not use salt, just more baking powder. Some of my family and friends have tried them over the holidays and like them too.
I scoop 1/4 cup of dough, then hand roll and slightly flatten them on a cookie sheet to bake. Yummy. I 6x the recipe and make 36 at a time, then freeze them.
That’s a great idea Erin!