November 16, 2014 by Leanne Vogel November 2, 2018
A paleo, low-carb, nut-free biscuit recipe made with coconut flour. Held together with grass-fed gelatin to benefit the digestive system.
Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free
Variation: Keto Coconut Four Bread. To make, preheat the oven to 350°F and oil a 9 by 5-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.
Yield: Makes 12 biscuits.
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.
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.