Nut-Free Garlic & Parsley Biscuits

These low carb buttery and cheesy biscuits are made with coconut flour and topped with sauteed bits of garlic.  Perfect for a breakfast biscuit sandwich or a yummy compliment to a juicy steak or baked chicken.  These biscuits are exactly why I do not feel deprived doing a low carb ketogenic diet. 
Yield: 6

Nut-Free Garlic & Parsley Biscuits

A low carb Nut-Free Biscuit made with coconut flour, cheddar cheese, fresh parsley and topped with butter and garlic


  • 1/4 c plus 1 TBL Butter, melted and cooled a bit
  • 2 cloves garlic, minced
  • 1/3 c Coconut Flour
  • 4 Eggs, large
  • 2 TBLS chopped fresh Parsley
  • 1/4 tsp Sea Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Baking Powder
  • 1c shredded Cheddar Cheese
  • Flakey Salt  and Pepper for sprinkling 


  1. Preheat oven to 400 degrees
  2. Line cookie sheet with parchment paper.
  3. Melt 1 Tbls of butter, add minced garlic cloves and saute over medium-low heat for about 3 minutes.  Set aside.
  4. In medium bowl whisk together coconut flour, 1/4 tsp sea salt, parsley, garlic powder and baking powder.
  5. In a different bowl whisk together 1/4 c cooled melted butter and eggs.
  6. Combine ingredients of both bowls by stirring.
  7. Fold in cheese.
  8. Separate into 6 balls, place evenly spaced onto parchment paper, flatten with palm of your hand until about 1/2 inch thick.
  9. Bake for approximately 18 minutes or until gold brown around edges and on top. 
  10. Remove biscuits from oven and immediately brush on the garlic and melted butter. While still hot sprinkle on a flakey sea salt and ground pepper.
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