A low carb coconut flour biscuits recipe with everything you love about warm cheesy garlic bread, except for the carbs! These cheddar keto biscuits are sure to please.
Article Index
What type of cheese is best for biscuits?
Honestly, for these keto cheese biscuits, any variety of cheese that you enjoy the taste of can be used. If you are craving Cheddar Bay biscuits from Red Lobster, use sharp cheddar cheese.
If you prefer a softer cheese, American and Provolone both melt easily and go great with garlic. For something fancier, try a deep, rich bleu cheese such as Stilton. Even Fontina or Gouda would be delicious in this cheesy keto biscuits recipe.
Keep in mind, however, that garlic does not pair very well with sweet cheeses like mascarpone and Havarti.
Are keto biscuits with coconut flour hard to make?
Generally speaking, coconut flour can sometimes be challenging to work with, especially in baked goods.
Coconut flour absorbs a lot of moisture. So when you use it in things like bread and low carb cheddar biscuits, you need to use more liquid in the batter. Extra eggs may also be needed.
However, these coconut flour biscuits are incredibly easy to make because they’re keto drop biscuits.
When you make these, the dough isn’t rolled or cut before baking. You simply drop the batter from a spoon right onto a baking sheet.
How many carbs in a biscuit?
It is probably not a secret to anyone that traditional biscuits made with all purpose flour have a lot of carbs. Of course, the total depends a lot on how big the biscuits are and if there is additional sugar in the dough.
An average 2 ½ inch diameter biscuit, made from scratch, has 27 grams of carbs. To make matters scarier, there is just 1 gram of fiber in that 60g weight biscuit. So, a traditional cheddar biscuit has a whopping 26 net carbs!
Can you guess how many net carbs are in these low carb biscuits? Just 1.4 net carbs per cheesy, garlicky, piece!!
Do cheddar biscuits need to be refrigerated?
If you plan to eat them within 3 days, you can safely leave keto biscuits at room temperature. Just be sure to keep them in an airtight container or zip top plastic bag so they stay fresh.
More on the Recipe
This recipe for low carb biscuits was inspired by one in the book Cooking with Coconut Flour by Bruce Fife
This is my adaptation of Bruce’s recipe. To counteract the spongy texture that can happen when you bake with coconut flour, I add a little xanthan gum. Also, rather than using fresh garlic cloves, my recipe calls for garlic powder.
These cheddar biscuits really are the perfect keto comfort food! But if you want a more traditional biscuit without cheese, give my almond flour biscuits a try.
Serving Suggestions
You may be wondering what to serve them with. Here’s a few suggestions:
- Instant Pot Meatloaf
- Keto Cream of Chicken Soup
- Low Carb Beef Stew
- Keto Roast Beef
- Tomato Mozzarella Baked Chicken
They are also a perfect addition to eggs and bacon for breakfast. You can even use the batter to make a keto pot pie.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Cheddar Biscuits with Coconut Flour
Video
Ingredients
- 4 eggs
- ¼ cup butter melted
- ¼ teaspoon salt
- 2 teaspoons garlic powder
- ¼ teaspoon onion powder
- ⅓ cup coconut flour
- ½ teaspoon xanthan gum optional
- ¼ teaspoon baking powder
- ½ cup sharp cheese shredded
Instructions
- Whisk together eggs, butter, salt, garlic powder and onion powder.
- In separate bowl, mix coconut flour with baking powder and xanthan gum.
- Whisk dry ingredients into egg mixture. Stir in cheese.
- Drop by tablespoonfuls onto greased baking sheet.
- Bake at 400 degrees F for 15 minutes.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Jo Ann Bishop
Made them just like the recipe except used white cheddar and garlic salt with parsley because that’s all I had. Turned out great. Not sure how to post a pic or I would.
Patricia
Was an egg short, so I ground up some flax seed as a replacement. Great texture, quick to make. Maybe I'll try a different coconut flour- I thought the coconut taste was a tad overpowering. Any suggestions?
Lynn
These were amazing!! Thank you so much for sharing this recipe.
Tonia
This recipe was super easy! Scrumptious! Something tells me that this will become a favourite in our house!
Amy
Substituted Old Bay seasoning to replace the salt, garlic and onion powder. Very yummy! Reminded me of Red Lobster Cheddar Biscuits. Thanks so much for this recipe!!!
Barbara Donaldson
Perfect. Fabulous. I baked them on a pizza stone. I made them exactly as directed
Amancy Polanco
When trying this recipe I used 1/4 cup of ghee (I ran out just as I was filling it, so topped it off with coconut oil). I also omitted 1 teaspoon of garlic powder and replaced it with oregano powder. I had no Xanthium gum and didn’t feel like running to the store, so omitted that as well. And then instead of the sharp cheese, I used sheeps milk manchego cheese. They came out very good! I would just say a little on the dryer side and could’ve used almost triple the amount of cheese. 🙂
Jean Mixon
I usually love your recipes, and have made many of them, but could not get this one to work. I followed the recipe exactly but it came out watery and the texture was totally off. The "biscuits" spread and came out like mini omelettes. Taste was OK was too eggy.
Barbara Donaldson
Once I made this recipe and the result was runny as well. I spooned it into a muffin pan and they were just ok. Realized later I used ALMOND flour by mistake. The COCONUT flour really does soak up the liquid. Perfect Keto recipe 🌀
Teri
Excellent! I didn't have baking powder so used soda and Old Bay seasoning instead of garlic/onion. Texture excellent.
Deni
these are delicious and so quick and easy to make. What I don't eat right away I put in the fridge and then toast them in the air fryer at 390 for about 3 minutes; gives a nice crispy top. really good.
amanda
will the biscuits still form ok without the cheese? I'm not on keto, just looking for a nice and easy gluten-free biscuit recipe- thanks!
Lisa MarcAurele
It should be fine to leave out the cheese. It's added more for flavor versus form.
Melissa
Made these for supper and was very pleasantly surprised with how good they were. Thanks for the recipe!
Noel Judal
Yum, used this recipe as a base but I used 1/4 cup up grated Parmesan cheese and 1/4 cup of sour cream instead of cheddar. They came out perfectly. I also sprinkled some rosemary powder on top for a nice little kick.
Angie
Yikes! I’ve tried this recipe twice and both times ended up with a cookie sheet of flatbread… all ran together.
Lisa MarcAurele
It sounds like you had too much liquid or not enough coconut flour. Since coconut flour can vary in absorbency you may need to make slight adjustments to either liquid or flour depending on the consistency of the batter.
Jean Mixon
I had the same problem! The consistency was totally off. To liquids and eggy. The biscuits spread to look like flat cookies. Taste was just OK, b ut more like an individual egg omelet. Definitely not a biscuit. I usually love her recipes but this one just didn't come together
Lynn
Easy. Absolutely delicious-great flavor and texture!
jennifer
These are so delicious and easy, Lisa! Thanks so much for sharing, made a batch to go with soup this weekend.
Lisa MarcAurele
So glad the biscuits work out for you! I actually serve these all the time with my lobster bisque.
Shelby
I make a hearty african stew and these biscuits make it such a "comfort" meal. My girls slather them in butter but I personally just like them dipped into the stew. So delicious!
Fabi
Made these - they were amazing!
Mamachicken
Excellent recipe!! Easy to make and yummy to eat!!
Jennifer
Loved this recipe... I had just spent $15 on a box of 10 that were very good.. I then made yours to compare, and like yours better. I added snipped fresh chives and cut up olives to mine and am very happy with the results. Thank you.
Melody
Can these biscuits be frozen.
Lisa MarcAurele
Yes. You can freeze the batter in drops or after they are baked.
Barbara
I love these biscuits!
Thanks so much for sharing.
You have my favorite low carb recipes.
Lisa MarcAurele
So glad you enjoyed these biscuits and some of my other recipes!
Erin
Could these be made as drop biscuits for something like chicken and dumplings?
Lisa MarcAurele
I haven't tried that so I can't say for sure if it will work. But it is worth a try.
Julie
Outstanding results!
Thanks so much for sharing. I served them hot with butter and my carby circus here ate them up. Felt good to get something a little healthier on the table to such rave reviews~ I really appreciate your recipes.
Patty
Mine spread quite a bit. I substituted 1/2 c. aquafaba for two of the eggs. That is the only change I made. Too much liquid? Taste good though!
Lisa MarcAurele
I'd add a bit more coconut flour next time.
Patty
Thanks! I'll definitely make them again. Amazing to have such a tasty low carb treat.
Susan
Good grief. I bake a lot but four eggs and only 1/3 cup of coconut flour plus butter and a little bit of seasonings these were like a runny cake batter! Is the recipe on this site wrong? I added a couple of tablespoons of almond flour to thicken it up and they were OK but there were not anything to write home about.
Jennifer Fisher
Cheddar biscuits are life, I can't wait to try your coconut flour version!
Christina
These were great! Thanks! (I substituted xanthan gum for 2 tsp. arrowroot.) Will make again without the garlic, onion and cheese and call them ‘cornbread’ to serve with my chili con carne!
Mary
I have made many keto biscuits and I have to say these are the best!
A N
Made the biscuits without the gum as I didnt have any. Added some dried basil. Came out perfect!
I would use this recipe as a base and add to it as I wish.
Took photos of the baked biscuits but cant seem to post any here.
Lisa MarcAurele
You can upload you pictures to a hosting service like imgbb and then just share the link in your comment. I'd love to see how they turned out.
Tara Logan
Seriously amazing biscuits! I’ve tried so many keto recipes and this one is on point! They’re perfectly fluffy on the inside and perfectly crispy on the outside! Even my husband, who doesn’t like most keto breads, absolutely loved them! I added Jalapeños, extra Cheese, Salt and Pepper, and less Garlic Powder. The Xanthan Gum makes them perfectly chewy! Served with Creamy Broccoli Cauliflower Soup. I’ll make these a thousand more times in my life! Thanks for an excellent recipe!
Leone Arendse
These were so good!! I made a batch last night using vegan cheese and upped the xantham gum instead of eggs. I am making another batch at the moment as last nights batch is gone baby gone. SO delicious, thank you
Dave
I've made these as biscuits many times and they're really good.
Today I made them as a thin crust that I then cut into slices after cooked.
So I spread the batter out on a cookie sheet, using a spatula to spread while keeping it roughly rectangular and as thin as possible. Think square pizza crust.
When it was done (took about 17 minutes to the "doneness" I wanted), I used a pizza cutter to slice it up into 6 squares, which I can now use as a sub for bread slices.
It worked really, really well and is very tasty. Made an open faced chicken salad sannie, yum.
This is easily one of my top goto keto recipes.
Lisa MarcAurele
Thanks for sharing the idea to use this recipe as sandwich bread!
Julie
I love this idea~ will give it a try! Thanks for your creative post.
Faye
Can arrow powder be used in place of xanthan gym. I'm allergic to corn and xanthan gym is listed on the corn allergy list.
Lisa MarcAurele
Arrowroot powder can be used but it's higher carb. A small amount shouldn't hurt and you may just be able to leave it out entirely.
Jolea
These are pretty good! I made mine a little larger, cooked them a couple extra mins. That way I can cut them in half and use them for bacon, egg and cheese sandwiches in the morning! Thanks for sharing!
Brenda Jackson
This is so easy to make and tastes amazing. I did make a small change and used room temp. butter not melted so that little pockets of butter would melt while cooking. Delish. This is a new favorite!!!
Jean
Loved that these were super easy to make! I followed the recipe exactly and they came out looking great! I got 12 medium sized biscuits, but had to bake them a few minutes longer, then broil for a minute to brown the top. My husband loved them! He said they were very light and the taste was delicious. I have another similar recipe using almond flour that I like the texture better. But these were good too. A little more spongy than the almond flour ones. Next time I will add a bit more cheese, and some chives for extra flavor. Thanks for an easy "go to" recipe!
Kahleel
I made these following the recipe to a T and the taste was off. Tasted undercooked. I tried baking them for longer to see if that takes care of it. They do look and smell wonderful though.
Lisa MarcAurele
Ovens can vary so some adjustments to baking time may be needed.
Deb R.
Was really disappointed! They came out of the oven and looked beautiful. Just like the cheddar bay biscuits I used to make. Smelled good too. But as soon as I took a bite I had to spit it out. All I could taste was coconut and garlic and it was NOT a good combination. The texture was perfect. In fact everything about them was perfect except for that coconut taste. Anything I can do to fix that problem? I really want a good drop biscuit.
Lisa MarcAurele
You can lessen the garlic and maybe add a little more salt and or cheese to hide the coconut flavor.
Angela
Made these as directed a few weeks ago. I know I was short at least one egg, maybe two. I added a tiny bit of milk to wet. I baked them in the cast iron. Wish I could share my pic. They were tasty and beautiful ! Thank you for the recipe!
Jennifer
I didn't have xantham gum and substituted gelatin powder, but still got a flat spongy pancake. Regardless of texture, there was too much garlic and not enough cheese.
Cory Beard
These are amazing!! I made using your instructions, except I subbed everything bagel seasoning for the garlic and onion powders. So good!!
Beverly Calloway
I’m going to try this. One question when I want breakfast biscuits can I leave the garlic and onion out
Lisa MarcAurele
The garlic and onion can be left out of the biscuits if desired.
Victor Burgos
Could I use a silican mat or should I stick to greasing the baking sheet?
Lisa MarcAurele
Either one works, but I find the silicon mat is easier as there's no need for greasing. You can use parchment paper too.
Teresa
I just love this recipe. I use though 150 g cheese - 3 times more, and it works also beautifully! I really appreaciate that you have so many recipes with coconut flour, thank you Lisa!
Dee
Hi, I live in Japan so no xanthum gum. Is it a necessity or can I make them perfectly without?
Lisa MarcAurele
The xanthan gum is not essential so you can leave it out.
Bharat
The biscuits taste eggy. I've used 4 duck eggs. What can be done for them not to taste eggy? Also the texture of the biscuit is like bread, should it be like that or should it be crunchy?
Lisa MarcAurele
Duck eggs are bigger than large chicken eggs, so you should use less. It should also be similar to bread in texture. You might be able to get the outside crispier using the broiler or a higher temperature.
Bharat
Can I use coconut oil instead of butter?
Lisa MarcAurele
It should work but I haven't used it in this recipe.
Carol Horzempa
I just made these and they are delicious! I used Steve's Wisconsin Cheddar Cheese, shredded in my mother's vintage cheese shredder. So you could really taste the cheese since the pieces were larger. I went a little overboard with the cheese so I got 16 biscuits in the batch. They look beautiful with the melted cheese mingled in with the dough. I will make these again.
Thank you for sharing this recipe!
Beth
Hi. Just made a batch of these. Made exactly ten. Didn’t really change anything except that i added dried parsley for color. Next time, and I’ll definitely make them again, i think it was a tad heavy on garlic powder. They’re going to go great with a beef stew i made utilizing rutabagas for potatoes! It’s delicious and waaay less carbs than white potatoes. Thx for this recipe.
heather
oh yum!! I bet these will be great with a low carb pasta dinner, too!
Jenny
Sooo good, I ate three, and I'm sure that can't be good but they are delicious ?
Belle
These are absolutely delicious! Thank you for the recipe!
Shine de
Just made these omg they taste so good ???
JK Collins
Servings? It says 10 people??? Are you sure? Would that be 1 biscuits per person?
Lisa MarcAurele
It's based on making 10 biscuits with a serving being one biscuit.
Ashleigh
Very simple and delicious but tastes le something's missing. I added Italian seasonings. I can't tell if they need a little sweetener for flavor contrast or more salt.
Dorothy Kilpatrick
How much milk?
Lisa MarcAurele
There's no milk in the recipe. But if the batter is too thick, you can add a little to thin it out a bit.
Purina
These are amazing, thank you for this recipe, I've missed cheese scones so much since going low carb.
Lisa MarcAurele
So glad you enjoyed the cheesy coconut flour biscuits!
Cassy
Thank you so much for sharing this recipe! As soon as the first batch was out of the oven I'd to start all over again and cook another recipe, this time doubled! I've been looking for a low carb "bread" recipe for so long and this one tastes like bread and the coconut flavor is mild. Love it!
Lisa MarcAurele
So glad the coconut flour biscuits are a winner for you!
Rasha
I am not sure what it taste , i feel it miss something . It taste eggy more than cheesy.
Jei
4 eggs (large) left me with a soupy mess. Had to add extra coconut flour, like a tablespoon or so. Otherwise it was pretty much perfect
Lisa MarcAurele
Coconut flour can vary in absorbency. I think some are have less fat than others.
Mare
Hi there - theses look delicious and I am going to try them this week! Was wondering what the best way to store/reheat? Thanks!!
Lisa MarcAurele
You can store the low carb biscuits in the refrigerator or freezer. I warm them up in the toaster oven, but the microwave may work too.
Heather
The boyfriend made these tonight for biscuits and gravy.. they go fantastic in sausage gravy!!!!
Made them exactly like the recipe said.
Batter/dough was thick like you'd expect.
Adjustment: next time I would make them a little bigger (personal preference)!
https://imgur.com/a/BIoxbh6 < picture of how they turned out
Lisa MarcAurele
They look awesome. Thanks for sharing the photo!
Carla Ferong
Thanks for sharing your picture.
Heather
My family has always loved my Cheese Biscuits, but since we've all decided to eat Keto we haven't had anything like them... until now!!!
These look like the cheese biscuits I used to make and they are delicious. Used Nutriva coconut flour and Xanthan Gum and worked perfectly! Made 6 larger biscuits so had to let them bake a bit longer.
Delish! Thanks for sharing!
Kimberly
Just made these and OMG.... my mouth. They taste so good. Thanks for sharing this recipe. I added some parsley flakes for the red lobster look and it was so good.
Judith
Tried these this morning, LOVED them. I added less garlic powder. But overall they’re awesome!
Next I’ll try your bagel recipe..... thank you!
Lisa MarcAurele
I'm big on garlic flavor so I tend to be a little heavy.
Falu
Hi my daughter made these just an hour ago they are good. I think next time we will add stronger cheese. Love it
Juliette
I made these to tonight per the recipe in my cast iron skillet. My husband made chili. Everyone loved them! And I'm the only one doing keto! They were great with the chili. Thank you!
Lisa MarcAurele
Cast iron should give them a nice crisp outside. Great that the keto rolls were loved by all.
Bharat
Should the biscuits be flattened when it is heated in cast-iron? Or can they be kept in the same way as shown here?
Lisa MarcAurele
I always bake them on baking stone so I'd think a cast iron pan would be the same.
Robin Hails
Made as directed and added chopped cooked bacon, what a yummy breakfast biscuit! Thank you for this great recipe!
Lisa MarcAurele
Bacon sounds like an awesome add!
Loida Velez
Hi Lisa. So I’m allergic to dairy and cheese. Would these biscuits work with the Daiya cheese substitute? Please let me know. Thanks, Loida V.
Lisa MarcAurele
I've used So Delicious cheese so Daiya should work too.
TC
AWESOME I made 6 bigger ones and cooked for an extra 4 min perfect
Lisa MarcAurele
Thanks for sharing your success with larger size and the adjusted cooking time!
Michelle L
This is the first coconut bread item that actually tasted like bread. I am allergic to nuts, so I can only make products with coconut flour on my weight loss journey. Every bread item I've made up until this recipe has been dense, dry, and just not enjoyable. Thank you for an amazing and delicious bread recipe!
Lisa MarcAurele
You're welcome! I think the cheese helps make it more bread like as well.
Maureen
I was wondering if you’ve experimented with a cheerless version? Would adding more coconut flour in place work?
Lisa MarcAurele
Cheeseless? You should be able to omit the cheese but you may need to make up for some of the bulk. If you use more coconut flour, more liquid and egg would likely be needed.
Connie
Delicious! My new favorite!! Made without xantham gum, going to try 3 eggs instead of 4. Made 3 large biscuits eaten immediately by hubby and I, with soup. I have lost 50lbs. Without trying. Never hungry like I was on WW (and I'm a life time member). Love low carb
But love cheese, butter, cream, and bacon.
McDonna
Hi Lisa ~ This recipe was another terrific success! Followed it exactly as written except I used a serving spoon instead of a tablespoon measure to drop the biscuits. I got nine decent-sized biscuits. My oven is a tad slow so they baked 17 minutes and had a perfect finish - slightly crisp on the outside and tender on the inside.
Every recipe I've made from your site has been terrific. Thank you!
Lisa
Yay! So glad they worked out well for you.
Jennifer
Are these really only to make about one and a 1/2 inch round biscuits? That is exactly how my one Tablespoon scoop of batter turned out. I followed the recipe exactly, as to serve 10 people. (4 eggs, 1/3 cup coconut flour, etc) I got 18 meatball- sized little biscuits. Well, 16 because I used 2 of them to wrap around a 5 inch sausage link cut in half, lengthwise. Yes, that is a small, half width link that took 2 Tablespoons of batter to cover most of it. That looks like it did pretty nice. I wish I'd used most all of the dough to make more wrapped sausages because this will not be a good amount of biscuit for 6, much less 10 people. They do taste very good and the texture is great. I just can't see how a Tablespoon scoop made biscuits that look as big as the ones you pictured.
Lisa
Mine were heaping tablespoons.
Sarah
Just made these exactly like the recipe and they turned out perfect! I too am interested in making this as a base for other biscuits, perhaps minus the garlic. Thank you for the recipe!
Lisa
I do think the recipe is a good base for other biscuits.
Rebecca
I liked them too but no garlic next time!
Meri
The consistency, texture and bake turned out really beautiful when I made them this morning! My coconut and garlic flavors were stronger than the cheese. (I used Mementa Organic Coconut Flour.) I packed my measuring cup with the coconut flour to avoid runny batter and these were the perfect drop biscuits. Although I'm not sure my taste buds loved the strong flavor of coconut and garlic together, I'm going to use this recipe as a base and try some other versions. They looked gorgeous and I can tweak them for my personal taste. Thank you! This is my first time using coconut flour.
Lisa
This is really a good base that you can change up easily. Hope you find a good flavor that you like a bit better.
Cindy
I was incredibly disappointed with the recipe as is. The batter was runny, and took quite a bit of extra flour to thicken it. I made two batches. The first batch was so eggy, like a very slightly bready egg. The second batch I added a lot more flour, at least a whole cup. The texture was more biscuit like around the outside but still eggy inside. I will probably experiment with it, and see if cutting down the egg will help.
Lisa
The coconut flour should absorb a lot of liquid as it sits. What brand are you using?
Jacki
Weighing out the coconut flour ensures you’re using the right amount. Also, I like to mix it up in the morning and put it in the fridge until later so it’s much firmer. Mine turn out flaky and crumbly like a biscuit.
Teresa
Mine turned out like a pancake
Lisa
Batter should be thick. If not, you need more coconut flour. It also thickens as it sits.
Stephanie
WOW! These really do taste like Red Lobster! Also my first time making a coconut flour recipe that turned out this well. Thank-you so much!
Lisa
So glad they worked out Stephanie!
Lianne Lopes
Hi Lisa. I found your recipe last night about bedtime, so I couldn't run to the kitchen to try it out right away. But this morning I gave it a try, anxious the whole time that I would have the melt down some others commented that they got. Ha! Nope. 🙂 They stood up nicely, and I was so pleased! My daughter has been faithfully adhering to a Keto diet, so to help her out, I decided to look up some recipes. Yours is the first I've tried, and I'm very happy with the results. The texture is a little different from ones made with wheat flour, but light and airy, and definitely tasty. A great substitute for regular biscuits. My daughter approved. I'm now anxious to try them out on my husband. 🙂 Thanks for posting.
Lisa
I do think there's a difference in ingredients with those who had the melt down issue. Glad the recipe worked out!
Fantazzia Bender
Lisa. Have I told you I love you today?
I've heard and seen great weight loss results from people who are living a keto lifestyle. When I decided to try it, I figured I'd just have to forget about bread and biscuits and live my life of tastebud suffering. I tried a few recipes using almond flour-I hate the nutty taste and texture. All was lost and the world was grey until I stumbled upon your biscuit recipe from the gods, old and new! Lol
When I tell you I was soooo pleased when they finished baking, girl, I literally just sat down on my kitchen floor in front of oven to marvel at the smell, aesthetic and texture of these garlic cheddar biscuits. And the taste!!!! Just a subtle hint of coconut, not over-powering at all! The amount of garlic your recipe calls for is perfect! I was surprised at how much dough I got from the recipe's ingredient measurements. But as soon as I begin mixing the dough, the color and smell told me I was in for a treat and mmmhmmmm let me tell you, the truth will set you free!!!! I'm absolutely thrilled I came across this recipe and that you shared it with the world in the first place. From the bottom of my newly minted keto heart, THANK YOU!!!!!!
Lisa
I'm not a fan of the nutty taste of almond flour either which is why I tend to mix it with coconut flour when using. I find coconut flour is way better. Glad you enjoyed these biscuits!
Anne
Thank you - this is the most useful low carb recipe I've found. The metric version worked perfectly first time, and it freezes well so I make double quantities now. I've experimented by reducing the eggs and adding Greek yoghurt (worked OK but was slightly drier) but now I'm back using the original recipe but with more cheese plus black pepper. I'm sure it can be adapted in lots of ways; my next experiment is to try a plain or sweet version to use with clotted cream and chia strawberry jam. I love the idea of cheese/zucchini too, so thanks to the person who suggested that.
Lisa
Thanks so much for sharing your experiments Anne! I love the idea of adding chia jam and cream.
Amanda
All I could taste was egg and grainy texture from the flour. This recipe calls for a lot of garlic powder and I couldn't even taste it in the final product. No one in my family liked it. I won't be making it again.
Lisa
Everyone has different tastes. We think it tastes very similar to the Red Lobster biscuits.
Kristin
Your picture where you’ve added the cheese looks like way more than half a cup of cheese... is that a double batch? Or is the recipe more than 1/2 a cup? Thanks for your help!
Lisa
It was two 1/4 scoops of cheese.
Juliana
Same here. Very runny. I added more flour to thicken it up but no help. Also way too garlicky and salty. I’m not giving up on this recipe though. I think I’m just going to modify in a few ways.
Lisa
I'm not sure how this is coming out thin with 1/3 cup of coconut flour. What is the brand of coconut flour you are using? It should soak up liquid like a sponge.
Bea
mine was runny, too. I added more flour. They're in the oven, so we'll see. I used bob's red mill organic coconut flour. Are you supposed to wait a bit for the flour to soak up? We'll see.
Lisa
I'm not sure if that's the issue, but I do wait for the batter to thicken up.
Jane
I follow the receipe and the batter is so runny..??? Should I have used less eggs??? I had to more and more flour to thicken the battered..
Lisa
It sounds like your coconut flour wasn't right. The coconut flour should absorb the moisture. If not, you'd need to add more. When you let the batter sit, it should thicken if the coconut flour is the right kind.
Tarrah
I just wanted to tell you, the first time I tried these, I made a batch used it as pizza dough and it was amazing!! I just spread it into 2 circles on parchment paper, baked for 10 minutes added all my sauce and toppings then baked until it was all bubbly. This time I doubled to make pizza for tonight and biscuits to have with breakfast tomorrow! Thank you so much! (I'm too lazy to roll out dough for pizza lol.)
Lisa
Wow! Good to know this is good for pizza too.
Marla Krause
These are awesome 😀 do they need to be refrigerated???
Lisa
I keep them in the refrigerator.
LL
I just made these as per recipe. Let the batter sit a couple of minutes before putting on parchment paper. Mine turned out perfect! ( My daughter thought it was the Red Lobster cheddar biscuit recipe.) 🙂
Lisa
I'm so glad the recipe worked out!
Emma
Just made these with 50g of butter and cheese as slightly more in the metric recipe, also didn’t add the gum but tried out 1 tsp of psyllium husk instead - also added 2 tsp of chives ( dried ) instead - lovely golden brown and tasty ? thanks for a life saver recipe !!!!
Lisa
Thanks for the feedback Emma. Glad they worked out with the conversion.
Maribel
that’s exactly what I was going to ask, if Xantham Gum could be replaced with the fiber rich psyllium husk. Thanks for posting it! ??????
Lisa
Psyllium should work, but the amount may vary.
John
Hi! I plan on making these for a date in a few days- would it be possible for me to mix the batter ahead of time, and leave it in the fridge until it's time to bake the biscuits?
Lisa
It's best to make the batter right before using. It might be okay to make ahead, but I haven't tried that so I can't say for sure.
Pamela Thompson
These were very delicious and tasted like a real biscuit. I half the recipe only using one egg , 1/4 teaspoon of Old Bay seasonings and added 1/2 tablespoon of sour cream per suggestions. The next I make it I will add 2 eggs to see if if alters the taste. I am a southern girl and miss bread. This is a good bread recipe ya'll and taste a lot like the Red Lobster biscuits. This is a keeper. I also used your shake and bake recipe for pork chops. Delicious. My only mistake was not adjusting the temp for pork. I got some crispy edges and a little dry pork but it was still very good. Thank you for what you do. I will subscribe and refer friends and family to your site.
Lisa
Thanks so much Pamela! It's readers like you that keep this site going.
Rea
Made these last night and they were AMAZING!! Made half quantity, and I brushed some melted butter with garlic and Parmesan shavings over the top of each one about half way through cooking. LUSH.
Khristi
I love these biscuits...I didn’t have xanthim gum but I added baking soda ......I made sliders ...They were so great ...we had jicama fries too ...it was so tasty...Thanks so much ...I’m gonna stick with this lifestyle...lost 10 lbs so far ...
Lisa
Awesome job on the weight loss! Sounds like you've adjusted well to the low carb lifestyle.
Nicole
How many biscuits should this make? It says 10 servings. Is one biscuit a serving?
Lisa
I get about 10 biscuits so it is one per serving.
Candice Peterson
These are really good! I don’t bake much because low carb stuff just doesn’t tast that good. But these are yummy! I followed exactly and used the gum. I made them 2 times the size. Going to make a sausage breakfast sandwich with them. Thank you! I’ll be checking out more of your recipes.
ChesterV
Would making these in miniature work for dumplings in soups and stews? I'm having a problem finding a bisquit type recipe to make dumplings for soups and stews. All of the other recipes I've tried for keto type dumplings all dissipate or get super mushy, or just dissolve altogether.
I prefer bisquit style dumplings, since thats what my granny made. Would really like to find something that works.
Lisa
I don't think these would work, but you could try in a small amount.
Charity
Just made a half batch (made 4 bigger biscuits instead of 5) and it turned out great! The texture is wonderful. I did use mozz and parmesan as that's all I had. It still has the slight coconut flavor (as expected). I made cream of mushrooms to serve over top and it was soooo satisfying. I can't wait to make sausage gravy and other toppings. I may try upping the spices next time and if anyone else has suggestions on masking the coconut flavor, please post/reply!
Emma
Using almond flour instead? I just made them twice with almond flour and the were perfect. Used 2/3cup instead of the 1/3 advised.
Ana
Mine were runny and baked into a flat pancake, but really thin--, baked on cookie sheet with silicon mat--then I tried adding more flour and baked them in muffin tins--recipe definitely needed more flour! Saving the pancakes for breakfast, LOL! I don't know what I did wrong, but, oh well! Red Lobster biscuits they are NOT, but didn't have that exoectation!!
Lisa
It could be the type of coconut flour you used.
Dana
Same. Just made them subbing almond and flax meal. Basically ended up with flatbread. But, it's tasty flatbread so not a fail. I'll try it again with coconut flour.
Erica Smith
Just made these came out great.
Erica R Smith
Has anyone tried these with cheese and if so do you have to change the recipe at all?
Thanks
Lisa
There's cheese in the recipe, it's the last ingredient.
Linda
I made these tonight, followed your recipe to a T and they were amazing!! Sooo good! I'll be making these alot! Thank you for sharing 🙂
Lisa
You're welcome!
Jsosa
This us the best keto biscuit recipe I've tried. I halved the garlic powder, added some more coconut flower, used 3 eggs and added about a tablespoon of sour cream. Came out fluffy and soft. No eggy taste. Wife didn't like garlic taste to much but I think they'll be great with as a regular biscuit as well.
Lisa
Thanks for sharing your modifications!
Loa Vornholt
Mine came out kind of dry and made 21 biscuits. I may need to bake them less and try what you suggested
Alice
Wow!!! I made these exactly as written, and they were absolutely delicious!!!! Thank you so much for this recipe!!! It was easy, fast, and did I mention DELICIOUS?????
Matt
I just made these tonight and they turned out better than I imagined. They were absolutely amazing! Reminded me of Red Lobster! A new favorite for sure. Thanks for sharing this recipe.
Lisa
You're welcome Matt!
Dawn
These were so good! I read some of the comments, and I was nervous, but they turned out perfect and looked just like your picture. This is my new go-to when I'm craving bread. Which is all the time. 🙂
Lindsay
I made these last night - I liked the flavor, but it was a bit too eggy for me. I may try to make these again but omit one of the eggs and add almond flour or something. It was like an omelette biscuit. Not very bread-y.
Lisa
You can try replacing one or more eggs with egg whites or gelatin.
Crystal Fountain
Made these PER the recipe excluding the Gum (had none. ) THICK BATTER AND DELICIOUS! I put everything except the cheese in my ninja. So i didnt have to melt or soften the butter. Just perfect. So many ideas!! Thank you!!
RandyH
I cooked my batch in the microwave, for 4 minutes, filling in five wells of this silicone mold:
https://www.amazon.com/gp/product/B00OPXKYPO
A sliced round works great as a bun for a burger.
Lisa
That looks like a great pan! I may have to get one.
Terri Larimore
Have these been tried as dumplings instead of biscuits? If so what changes (if any) did you make?
Lisa
I've never tried them as dumplings.
Anca
Hi Lisa,
What can i use instruments of butter?
Would avocado puree work?
Thanks
Lisa
You could try avocado as it's similar. I usually sub with coconut oil or ghee.
Varita
Hi, I haven’t tried the recipe yet but I’m headed to the kitchen to make them for Thanksgiving. Could you tell me how many biscuits were in that when you were figuring the nutritional info?
Lisa
The recipe says 10 servings so it's either 1 or 2 biscuits per serving depending on the size.
Wendy
These were pretty good. Since so many were talking about the dough being runny, I softened the butter instead of melting it. I also left out the xantham gum and halved the amount of garlic powder. There was plenty of garlic taste, so I think 2 tsp would have been overpowering. I also added a packet of Stevia because I found that cuts down on the eggy taste of low carb breads with high egg content. I did find these to be a bit dry, so I may try adding a bit of cream cheese or sour cream to add moisture like I do for my 90 second keto bread.
Lisa
Sour cream is a good add for dryness.
Keltie
Or you could just melt the butter ?
Toni Sprouse
I made this recipe in a loaf pan and sliced into "breadsticks"....sooo good! Next time I want to try this as a pizza base!! Thank you so much for sharing this recipe!
Lisa
Great idea!
John Horgan
HI Lisa,
Is the serving size one biscuit? Thanks!
Lisa
The data is for one, but you just need to double or triple depending on how many are eaten.
Jeni
Going to make these tonight. Do they freeze well?
Lisa
They do!
Rebecca
I just went keto and found your blog as I was desperately craving bread! Thank you so much for all the work you've put in to create low carb recipes that look delicious! I'm so excited to try several of them - this one first! I'm going to try this recipe as-is before doing any modifications, but I wanted to ask: if I were interested in adding in some shredded zucchini, do you think the recipe would have to be changed in some way to accommodate (I saw your other biscuit recipe with zucchini but I want to stick with coconut flour rather than almond!). Also, I was thinking of adding in some oat flour for more fiber and texture. Any ideas about typical changes that would have to be made to accommodate either of them in this sort of recipe? I know a lot of this is trial and error, but I'm new to low-carb baking and it seems like everything behaves differently from how I'd expect with normal baking, so I really appreciate any leads! Thanks!
Lisa
I think a little grated zucchini would add extra moisture to the biscuits, but I wouldn't add too much.
Maureen
Wow!!! Just made my biscuits and it came out yummy. No cheese, no xantham gum, added nutritional yeast and almond flour. Really delicious....
Lisa
I've got to try that nutritional yeast. I've heard so many rave reviews adding it to low carb bread recipes.
Dale
Hi! I need your advice please. I've made these twice. They taste great - but my 'biscuits' have totally flattened out in the oven and end up being a solid sheet of thin bread. Good thing I used a rimmed sheet! The second time I made the recipe, I increased the coconut flour by 1.5 teaspoons and let the batter sit for 3-5 minutes before making the biscuits by dropping scoop portions on the sheet. The biscuits hold their shape fine until a couple minutes in the oven. I'm using organic coconut flour and Kraft pre-shredded cheddar cheese and KerryGold butter. What might I be doing wrong? Thanks so much!
Lisa
KerryGold butter is very soft so maybe you shouldn't melt it first. Did you try upping the baking powder along with adding more coconut flour?
Dianne
I just made these little cheesey biscuits. Not being much of a cook, they turned out perfect. And they are very tasty. Yum!!
Lisa
Awesome! Thanks for writing in to let us know how easy it was.
Deb N.
Just made these biscuits to serve with a spinach/mushroom omelet for Sunday brunch. They turned out perfect. Thanks for some awesome recipes! 🙂
Lisa
You're welcome Deb!
Dee
I made these this afternoon. I had the same issue as some people where there was way too much liquid for the amount of coconut flour. I even let the batter sit to see if it would thicken, but I ended up adding an extra 1/4 cup to ensure they would be biscuits and not puddles. When I purchased the coconut flour I noticed that there was a white variety and another that was more tan colored. Definately different. Could that be the issue? I used the white, but will try the tan colored next time. They were still good - didn't rise quite as much, but they weren't flat.
Lisa
Good tip! Since there is variation in coconut flour, it's best to just the amount needed on the thickness of the mixture.
Karen
These are fabulous! And I love the possibilities... as posted in the comments... sweet, savory, possibilities are endless. ?
Lisa
I need to try a few of the possibilities!
Veby V
I've just made it. The outside look is fascinating, but I am wondering the inside of cookies texture. Is it crunchy or fluffy?
Lisa
The inside is soft and bread like.
Rochele
Biscuit (in the American use of the word) is a bread or roll like item, rather than crunchy like a cookie.
Lisa
Yes. That is true!
Maureen
I have been looking for a nice cheesy biscuit that didn't taste like egg! I was sceptical because I've had lots of failures and disappointments trying out low carb recipes. Thank you thank you thank you Lisa! They turned out beautifully! I used a mix of Parmesan and cheddar cheese and pressed some of the Parmesan on the top of the biscuits before I put them into the oven. Happy girl!
Lisa
They sound like they came out perfectly! Yum!
Lindsey
All I can taste is egg! Not a fan, oh well.
Lisa
I think some are more sensitive to it. Using egg whites may help kill the taste, but I haven't tried.
Elke
Egg whites are what makes an egg look, smell and taste like an egg! I cannot believe taking out the yolk would result in a less eggy taste. I created a small batch recipe for a 3 cookie serving using almond flour and I use an egg yolk in it. No eggy taste AT ALL.
Lisa
You're right! Turns out the sulfer-like egg taste comes from the whites. That's good to know because the yolks have all the nutrition. However, the whites are typically what's needed in baking. Without the whites, it's tough to get the rise and fluffy texture.
Amanda
Where do you find Xanthan gum?do they have that in grocery stores? can I leave that out?
Lisa
You don't need it in this recipe. In fact, I don't add it any more. It's found in the gluten free baking section.
Evie
Made a half recipe and these were amazing! I have tried so hard to find a great low carb cheese biscuit and this is it. Next time I am going to try sprinkling a little nutritional yeast on top for added flavor.
Lisa
I bet the yeast will be a good add.
Connie Rasmussen
I wonder about adding a packet or 2 of splenda as I have had some at different places and they had a little sweet to them. They were delicious! Have made them from bisquit mix and they were very good but have never since I started the low carb eating. I just enjoyed the little bit of sweet taste with the other flavors!
Lisa
I've got to experiment with these biscuits as a sweet roll. Sounds like it's perfect for it.
Kathleen Jasmin
Can you leave out the garlic and cheese?
Lisa
You can if you want plain biscuits.
Gypsea
Thats a lot of cheese, would that need to be replaced with anything?
Lisa
You may want to add more flour, egg, and butter.
Betsy
Thank you for these scrumptious little nuggets of biscuit goodness! I live at 9600 ft and traditional baking can be a challenge. These turned out terrific! I kept them in the oven a minute or two longer and they browned nicely on the bottom and a tiny bit on top. Delicious with scrambled eggs this morning!
Lisa
Great to know these worked out at a high altitude!
Gale
If you substitute artificial sweetener and cinnamon for the garlic and onion, they taste just like little cinnamon rolls.
Lisa
Good to know. I must try this!
Alison Pyle
Has anyone tried using these as like dumplings on top of a chicken pot pie or something? I used to love this recipe before my low carb lifestyle?
http://www.marthastewart.com/933520/chicken-and-dumplings
Lisa have you tried something similar?
Lisa
I've never tried that. I do think they would cook just like baked ones, though.
claudia sanford
This are fantastic, I've finally found something made with coconut flour that doesn't taste doughy.
Lisa
Yea! I'm glad the biscuits worked out for you!
Anne
Can I use homemade almond flour?
Lisa
It's not a one-for-one sub so you'd need to add more and probably reduce the liquid and/or eggs.
Brigid
Haven't made anything yet but absolutely wonderful to find something I can eat that resembles the food I used to be allowed to eat! Type 2 diabetic and trying to control it by cutting the carbs - sort of working and I've lost 14 kg so that has to be good 🙂
Lisa
Sounds like you are on the right path! Keep it up Brigid! Eating low carb has been found to be the best way to control type 2 naturally. Weight loss is an added benefit.
Stef
What is the actual carb count, as opposed to net. My son is has Type 1 diabetes, and we have to count actual carbs.
Lisa
Nutrition per biscuit: 110 calories, 8.9g fat, 5.2g saturated fat, 84mg cholesterol, 3.1g carbs, 1.7g fiber, 0.6g sugar, 4.6g protein
Kristi
We made these tonight and turned out really awesome! We added some old bay seasoning and I used Mexican style cheese because all I had. Used Kerry gold butter too.
Anne
Any idea if using 2 eggs with 2 TBS flax meal and 6 TBS water to replace 2 of the eggs would work?
Lisa
I haven't tried it with this recipe, but I'd expect it to work out.
Brenda
Could I use almond flour instead of coconut flour? Will I need to make any ingredient adjustments?
Lisa
You probably can, but you'd need to increase the amount of almond flour and probably cut back on the eggs. You may also need to cut back on the butter. You'd have to experiment to find the right amounts. I'd try 1 cup almond flour, 2 eggs, and 2 tablespoons butter. Then add more butter and egg if needed.
Suzi
Did these taste really coconutty? Sometimes it seems the coconut flour tastes more sweet than savory?
Lisa
The garlic and cheese hide most of the coconut flour taste.
heather
tasted like coconut to me 🙁
Lisa
Sorry! Some people must just be more sensitive to it. I don't think coconut flour has a strong coconut flavor.
Stephanie
Could I use coconut oil instead of the butter with good results? I'm trying to cut all dairy out of diet.
Lisa
You will lose the buttery taste, but otherwise, it should be fine.
Amanda
Made these tonight and they turned out great! Thanks for the recipe 🙂
Lisa
Happy you liked them! ?
Sarah C
Lisa, I have a quick question: Do you know how cooking time would have to be adjusted if I made these bigger? My husband LOOOOOOOOVED them last night when I made them with dinner and said he wants to try them for breakfast sandwiches but I'd have to make them bigger for that - probably make only 5 or 6 out of the recipe instead of 10. I don't have a ton of experience with baking (even regular) so I can't even make a good guess on how to adjust the time. With the pricier ingredients I want to have at least a general guideline before I start experimenting LOL. Thanks!!!
Lisa
There is a general rule when doubling the size of a recipe. That rule says to add 2/3 time. So, in this case, if you want 5 instead of ten, each would be double original size. 2/3 of 15 minutes (original time) is 10 minutes so if you add that to the original time of 15 minutes, the new time is 25 minutes.
Sorry if it sounds a bit much, but I'm an engineer and this is how we think. 😉
Fal
What a fantastic tip!! Thanks for the recipe & all your advice to others. Excited to try out your orher recipes. 🙂
Francheska
I made these exactly as said and mine were very runny being put on baking sheet and came out very flat too.
Is the amount of coconut flour correct? Or is it missing some almond flour?
Thanks!
Brady Smith
Same for me. Are you sure of the ingredient quantities?
JD
I would check the date on your baking powder. Biscuits especially depend on fresh active leavening for lift and texture. I learned this the hard way so now I just throw it out if there’s any question. No use ruining all you other good ingredients not to mention you time and effort.