Keto & Low-Carb Coconut Flour Biscuits or Bread (grain-free, paleo, dairy-free + nut-free)

Keto Coconut Flour Biscuits or Bread

Author: Leanne Vogel

Recipe type: Keto, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 12

A paleo, low-carb, keto, nut-free biscuit recipe made with coconut flour. Held together with grass-fed gelatin to benefit the digestive system.

Ingredients

4 eggs, at room temperature
1⅔ cup full-fat coconut milk, at room temperature
¼ cup grass-fed gelatin
¼ cup melted coconut oil
1 tablespoon apple cider vinegar, at room temperature
2 teaspoons coconut nectar
1 cup (140 grams) coconut flour, sifted
1 teaspoon baking soda substitute
¾ teaspoon Himalayan rock salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place the eggs in the bowl of a stand mixer fitting with the whisk attachment, in a mixing bowl (for use with an electric hand mixer), or in the jug of a blender. Whisk or blend on medium speed for 2 minutes, until frothy.
Add the coconut milk, gelatin, melted coconut oil, vinegar, and coconut nectar to the eggs and blend on high, until smooth, about 20 seconds. Then add the coconut flour, baking soda, and salt to the bowl or blender jar and mix until just combined.
Using a ¼ cup measure, scoop up some of the dough and drop it onto the baking sheet.
Repeat, until 12 biscuits are made, placing the biscuits about 1-inch apart.
Place in the oven and bake for 25 to 30 minutes, until the tops begin to brown.
Remove the baking sheet from the oven and allow the biscuits to cool completely on the baking sheet, at least 2 hours.
Variation: Keto Coconut Four Bread. To make, preheat the oven to 350°F and oil an 8 by 4-inch loaf pan with a dab of coconut oil. Make the bread dough, following Steps 2 and 3 above, then spread the dough out evenly in the prepared loaf pan. Bake for 45 to 50 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Remove from the oven and cool in the pan for at least 2 hours before serving.

Notes

Coconut Nectar: Is used to allow the biscuits to puff up! You could use yacon syrup, if interested.
Grass-Fed Gelatin: If you do not wish to use gelatin in this recipe, you could try for an equal amount of ground flax seed.
Baking Soda: I used a gluten-free baking soda that requires 2x the amount of baking soda to work properly. If you use regular baking soda, be sure to reduce the amount by half. In this case, it would be ½ teaspoon for the full recipe.

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/11/low-carb-coconut-flour-biscuits-bread/