Coconut-Flour Parmesan Drop Biscuits

IMG_0026We had two really warm days this week.  By “really warm,” I mean, 50 degrees in Michigan in January.  They were promptly and predictably bookended by several days of snow and freezing temperatures.  It’s the kind of weather that makes me think about….well, running away to Tahiti.  But also biscuits.

I love biscuits.  Pillowy, fluffy, savory biscuits, dripping with butter and all the promise of delicious flavor conveniently transported to my mouth in one hand-sized package.  My favorite, of course, is the buttermilk biscuit that I can now make in my sleep, practically.  But I’ve been working on other species, if you will, of biscuit.  

I came across these delightful little things on the Your Lighter Side blog.  They’re healthy, so that takes care of you lot who are still hanging in there with your New Years Resolutions; low carb, so you ketoers can be satisfied; and delicious, which takes care of everybody else, except all of you that I missed.


I wasn’t really sure how these would turn out but they were pretty good.  Super quick to pull together, attractive and tasty as heck.  I made them for dinner but I’m looking forward to making them again on the weekend and bookending them around some fried bacon and eggs.

I modified the original recipe slightly, by using garlic salt instead of garlic powder and salt, and adding in a quarter cup of grated parmigiano reggiano.   Highly recommend.

The original recipe from Your Lighter Side:

Makes 4 Biscuits (recipe can be doubled to make more)


  • 2 eggs
  • 1 Tablespoons half & half or heavy whipping cream
  • 2 Tablespoons unsalted butter, melted & slightly cooled
  • 1 teaspoons granulated splenda
  • 3 Tablespoons coconut flour, sifted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • extra salt, herbs, and garlic to sprinkle on top *optional*


  • Preheat oven to 400F
  • Line a baking sheet with parchment paper.
  • In medium sized bowl whisk together eggs, half & half, melted butter, splenda, Italian seasoning, and garlic. Mix in coconut flour, salt, and baking powder.
  • Drop batter by spoonfuls onto your baking sheet(4).
  • Sprinkle tops with a little extra salt, herbs, and garlic *optional*
  • Bake at 400F for 14-16 minutes.
Facebook Twitter Pinterest Plusone Reddit Email

4 thoughts on “Coconut-Flour Parmesan Drop Biscuits

  1. Jamie

    Those look so amazing, Lauren! And you are positively adorable! Look at you. I love your site, too.

    Thanks so much for the shout out and for making me drool with those scrumptious images!

    In bacon,
    Jamie recently posted..Shut the front door (156)

  2. Cheryl

    Ummm… Maybe I’m missing something, but is the recipe anywhere? My husband is gluten free and he would probably love these.

    Thanks, Cheryl :)

  3. Lauren Post author

    Yes, Cheryl! I had linked to the recipe on Jamie’s blog at Your Lighter Side, but she’s since taken it down; I’ve copied it into the post. Enjoy!

Comments are closed.