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

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #ketoA low-carb, keto biscuit recipe made with coconut flour. The only grain-free and keto biscuit recipe on the interwebs that’s also nut-free and dairy-free. Perfect for a keto Thanksgiving! This paleo-friendly and keto recipe makes good keto bread, too.

Remember when I discovered that supplementing with hydrochloric acid cured acne? It was all the rage this summer. Turns out, the reason why it worked for so many of us, is that we all (well, most of us) have low stomach acid.

Low stomach acid is a silent problem. I didn’t know I had it. And, contrary to popular belief, acid reflux and heartburn doesn’t mean you have too much acid. In many cases, it’s that you don’t have enough. When we don’t have enough acid in our stomachs to break down the food we’re eating, undigested particles pass through the gut, and cause acne!

So, okay. Now, most of us are supplementing with hydrochloric acid to fix acne. A step beyond that is making it so that our body creates acids, all on its own… and HEALS itself from all the damage that’s been caused by not having the proper amount of acid secretion.

This is where keto-friendly grass-fed gelatin comes in.

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

Wait, don’t leave me! I know what you’re thinking – ew, gelatin! I thought that, too. But I got over it when I learned just how powerful this stuff is. In fact, it’s so powerful (and awesomely keto) that many of my vegan and vegetarian SPARK clients take it as a daily supplement.

5 reasons why I love grass-fed gelatin

For digestive awesomeness. Enhances gastric acid secretion and restores a healthy mucosal lining in the stomach – aka FIXING low stomach acid (and acne!)

For skin health. Think – killing cellulite, reducing wrinkles, banishing stretch marks…

For healthy muscles. It’s pure, keto-approved protein, providing a rich source of easily assimilated amino acids.

For reduced inflammation. Keeps joints inflammation, free. Meaning you can push harder at the gym and maximize performance!

For calmness and restful sleep. It’s an inhibitory neurotransmitter, meaning it promotes a calm, restful environment for your little (busy) mind.

What does this have to do with biscuits?

Everything. Because, instead of using digestive-harming gums (like xanthum gum and others) to hold these keto biscuits together, I used gelatin.

If you’re really dead-set against using keto-approved grass-fed gelatin in these paleo, grain-free, and keto biscuits, I’ve included a couple of suggestions in the “notes” section of this keto recipe.

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

the best Clean Gelatin options

If you’re interested in giving keto-friendly grass-fed gelatin a whirl, here are my top picks:

Vital Proteins Pasture-Raised Gelatin: even though it says “collagen”, it’s gelatin.

Great Lakes Grass-Fed Gelatin: I purchase this on the Amazon.ca site. Also available on Amazon.

Interested in more keto gelatin-based recipes? Wellness Mama created a fabulous resource HERE.

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

4.6 from 5 reviews
Keto Coconut Flour Biscuits or Bread
Author: 
Recipe type: Keto, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
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
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. Using a ¼ cup measure, scoop up some of the dough and drop it onto the baking sheet.
  5. Repeat, until 12 biscuits are made, placing the biscuits about 1-inch apart.
  6. Place in the oven and bake for 25 to 30 minutes, until the tops begin to brown.
  7. Remove the baking sheet from the oven and allow the biscuits to cool completely on the baking sheet, at least 2 hours.
  8. 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.

View Nutrition Information (once on page, scroll down)

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

This is a one-bowl keto recipe. My favorite! I used keto-friendly full-fat coconut milk in this recipe because fat is best. I suppose you could use another form of keto dairy-free milk. Even homemade keto coconut milk may be nice!

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

Sifting the coconut flour after it’s measured will make your life a lot easier. It removes all the clumps.

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

Spread the keto mixture into a loaf pan, or use a ¼ cup measuring cup to scoop the keto dough and plop onto a baking sheet. If you make a loaf of bread, it would be great as grain-free, keto breadcrumb for grain-free, keto stuffing.

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

The grass-fed gelatin does a fabulous job holding everything together. The trick is, you have to let the biscuits (or bread) cool completely before judging. Once cooled, the bread holds together like every other bread out there… but doesn’t contain yucky binders, or gluten!

Low-Carb Coconut Flour Biscuits or Bread #grainfree #paleo #dairyfree #nutfree #lowcarb #keto

In a couple of days (Wednesday!) I’ll be rounding up the best of the best Healthful Pursuit keto recipes for the richest, tastiest, most awesome Thanksgiving meal plan.

TiramisuIn the meantime, get your grain-free + dairy-free dessert on by picking up a copy of The Keto Holiday Cookbook. Tons of delicious holiday desserts, plus appies, entrees, and more for only $10!

Get The Keto Holiday Cookbook >>>

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Comments

  1. Why do you use that type of baking soda? Is there a benefit vs regular baking soda?

    • When I created this recipe, I was playing around with different ingredients and I just decided to give this baking soda a shot. Feel free to use the real thing, though!

  2. Amazing! This is by far the best coconut flour baked good I’ve ever made :) I used monkfruit in place of the coconut nectar & added some chopped walnuts + brushed tops with butter, sprinkled with monkfruit/cinnamon mixture. Yumm!

    • Wow, I’m so glad you enjoyed it! Sounds tasty. Thanks for sharing :)

    • How much monkfruit did you use?, anybody else try a natural sugar free sweetener & how much did you use?.

      • Yacon syrup works well in place of the coconut nectar! You can use the same amount called for, too.

  3. ???Question??? Hi…I’ve made this recipe before and really enjoyed it. Just wondering if you have tried freezing the bread and if it maintains it’s properties once thawed. Thanks!

    • Hey! I haven’t tried it, but please let us know how it turns out if you do :)

  4. Leanne, do you think I can make this in a food processor? I don’t have a stand mixer, and my rinky dink handheld one is NO match for coconut flour batter.

    • I haven’t tried it but I’m fairly certain a food processor will work. Good luck! ;)

  5. This recipe sounds amazing! I have a batch in the oven as I write…

    Couple of questions….1/4 cup seems like an awful lot of gelatin. Does the kind of gelatin you use work differently than regular store gelatin? (I didn’t have any yet, nor any flax, so I used chia seeds.)

    Also, you say to cook in a 9×13 loaf pan. Maybe I’m being picky with semantics here, but a 9×13 pan and a loaf pan are two different animals. It seems like 9×13 pan would make for very short bread, more like cornbread than bread-bread. When I looked at your picture again, it looks like you used a 9×13 (I’d call that a casserole dish, or a baking dish) pan. If I cook it in a loaf pan like other bread, will it cook through do you think?

    Thanks for sharing your recipe!

    • Hey! Thank you!

      I don’t think this gelatin will work any differently than store-bought. If you were to use a standard loaf pan, I would recommend checking the middle with a fork after 30 minutes or so to determine if it needs to be baked longer. Let us know how it works for you if you try it!

  6. I just tried the biscuits, and I followed the recipe exactly. I even used the same brand of baking soda and coconut flour that the recipe calls for. Unfortunately, mine turned into flat little pancakes while baking. They taste amazing, and I can see the potential for a light, flaky texture. I measured them as suggested, in a 1/4 cup measure, and dumped the batter onto the pan in 12 small piles. It seemed a little more loose than your photos, but I was still able to form the shape of biscuits. Opened the oven after 25 minutes of baking to find the flat pancakes. What a disappointment! Any idea as to what happened?

    • Ivy,
      The SAME thing happened to me — followed the recipe exactly and got little pancakes. I tried letting half of the batter rest about 5-10 minutes, and that really thickened things up to the point of being able to mold and shape them. I was sure I had nailed it, but, just a few minutes into baking, and, they, too, turned into little puddles/pancakes. I’m not sure what else could be done other than to perhaps use more coconut flour?? IT seems LOGICAL that they would “melt” with the oil and the gelatin, which dissolves and loses shape when warmed; I’m not sure how Leanne got hers to look so pretty! If baked in a pan, the dough wouldn’t run into this problem; maybe I’ll try that next time if Leanne can’t come up with a solution.

    • Hey, Ivy and Liz! I’m sorry the biscuits didn’t turn out for you both. I’m not sure what could have caused this… Did you perhaps melt the coconut oil before mixing? It’s meant to be mixed at room temp, not melted.

      • Leanne,
        The ingredient listing states “1/4 c melted coconut oil”, but you’re saying to just mix it in NOT melted? Regardless, I don’t see how that would keep the batter from “melting” in the hot oven, though I’ll give it a shot. I think I’m going to try chilling the batter first, next time, and see if that doesn’t help things some. (The first batch was delicious, nonetheless — added chives, lots of black pepper and smoked salt; I actually ended up dicing them, toasting in the oven and using them as croutons. :) ) I’ll play around with some other things, as well — I want BISCUITS! LOL If nothing works, I can only imagine that these would lend themselves well to being baked in a muffin tin — they’ll hold shape and come out the same relative size as a biscuit, right. :)

        PS Would LOVE more gelatin recipes!

        • Oh jeez, I’m sorry. I got mixed up with recipes. You’re right- it is meant to be mixed melted! I made these just the other day, and they turned out fine… Hmm… I wonder if you’re using a different brand of coconut flour or gelatin? I’m not too sure. I wish I could be of more help! I’m so glad you were still able to enjoy them, though, even as little pancakes. Way to be resourceful! ;)

        • Also, I have more gelatin recipes coming in the next few months! :)

  7. Is there any way to omit the coconut nectar for a sugar free biscuit? Thank you!!

  8. I’ve tried this bread, and it’s fantastic, yum. Thank you for this recipe!

  9. Hi Leanne, I’ve been wanting to make this coconut bread for a few weeks now. I’m excited to have it for breakfast tomorrow, I made it tonight and since it needs to set and cool, I’ll most likely eat this yummy bread in the morning:)
    I accidentally left out the coconut oil, and then I couldn’t find the coconut nectar around where I live. But it smells good and looks great, I’ll keep you posted!

  10. Hey! Love your recipes. Burn in really confused on this one. You said it was nut free, but yo’re using coconut. I do understand coocnut is a fruit, but a lot of people react to coconut the same way. Is there another flour you would recommend? I have a good friend I would like to make these for. And want to make sure I used the best and healthy flour I can. THANKS FOR ALL YOUR HARD WORK!!

    • Stupid autocorrect.. its supposed to say “but I’m really”

    • Hey! Yeah, coconut is not a nut, so I mark it as nut-free. I’m not sure how you could make this without coconut as coconut flour is a completely different breed.