Keto Coconut Flour Biscuit | No Yeast

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Keto Coconut Flour Biscuit | No Yeast

It took us more than 5 attempts to finally nail down the texture, shape and taste we are happy with for this keto coconut flour biscuit recipe. The biscuits go well with everything you love – butter, tahini, nut butters, low-carb fruit jam, cheese, mayo or even with some tuna spread. We love them with our low carb caramel butter (link included below). You can definitely keep them fresh in the fridge up to a week if you can't finish all the biscuits on the same day of baking. Heat or toast them up before serve will taste as delicious as right from the oven !!




  • 6 large eggs
  • 150 g Greek yogurt
  • 2 tsp apple cider vinegar


  • reheat oven to 170 °C (338 °F)
  • In a mixing bowl, mix all dry ingredients together.
  • In another mixing bowl, mix all wet ingredients.
  • Sieve dry ingredients into wet ingredient. With a spatula, mix them together.
  • Split the batter into a 12-muffin tin.
  • Bake it for 19-20 min.



1. This recipe can be used for buns. All you need is to combine 2 servings to make one.
2. Carefully lay the batter on a baking tray and bake for 27-30 mins.
3. Cover the buns with aluminum foil when it starts browning. We cover them up at 15 mins mark.
4. Remove them from oven right after baking.
5. Do not leave them in the hot oven as they will continue browning if left sitting in the hot oven for too long.
6. They can hold up pretty firmly so do not worry about them sinking after removing it from the oven.
1. Egg must be at room temperature.
2. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
3. Psyllium husk MUST NOT be too fine as it will reduce its ability to absorb water. 4. Let the biscuit cool down completely at counter top before serving.
Tried this recipe?Let us know how it was!