Breakfast biscuit is a buttery, gluten-free morning biscuit made with coconut flour and vanilla protein. The dough rubs together like classic biscuit dough, rolls out, and steams into tender, crumbly rounds in the Instant Pot. Just 198 calories and 4g net carbs each — breakfast, sorted.
Breakfast Biscuit
(Total Time: 40 MIN| Serves: 8)
Ingredients:
1 cup (240 ml) Coconut Flour
½ cup Butter
1 tbsp. (15 ml) Sugar-Free Vanilla Protein Powder
¼ tsp Xanthan Gum
2 tbsp. (30 ml) Gluten-Free Baking Mix
1 ½ tsp Baking Powder
¾ cup Milk
3 Eggs
½ tsp Salt
1 ½ cups Water
Directions:
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in a bowl.
- Add the butter and rub the mixture with your fingers, until crumbly.
- Stir in the wet ingredients and knead with your hand.
- Roll out the dough and cut into 8 equal pieces.
- Place on a greased baking tray and in the IP (Do NOT overcrowd. Work in batches if needed).
- Close the lid and cook on HIGH for 10 minutes.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 198| Total Fats 16g | Net Carbs: 4g | Protein 5g |Fiber: 1.5g)
Pro Tips
- Rub the butter into the dry ingredients with your fingers until the mixture looks crumbly — that's the technique that gives biscuits their flaky, tender bite.
- Knead the wet ingredients in by hand just until the dough comes together; over-kneading makes coconut flour biscuits tough.
- Cut exactly 8 equal pieces so they cook evenly, and never overcrowd the pot — work in batches if the tray won't fit with breathing room.
- The xanthan gum and gluten-free baking mix give the dough its structure; without them the biscuits crumble apart.
Frequently Asked Questions
Can I bake these biscuits in the oven?
Yes — bake at 350°F until set and lightly golden. The Instant Pot version is quicker and steams them especially tender.
How many does it make?
Eight biscuits at roughly 198 calories and 4g net carbs each — perfect alongside eggs or on their own.
Are they keto?
Yes — coconut flour, butter, and sugar-free protein powder keep the carbs low and the fat content satisfying.
How do I store leftovers?
Keep them in a sealed container in the fridge for up to 4 days and warm briefly before serving to restore the crumb.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in a bowl.
- Add the butter and rub the mixture with your fingers, until crumbly.
- Stir in the wet ingredients and knead with your hand.
- Roll out the dough and cut into 8 equal pieces.
- Place on a greased baking tray and in the IP (Do NOT overcrowd.
- Work in batches if needed).
- Close the lid and cook on HIGH for 10 minutes.
- Do a quick pressure release.
- Serve and enjoy! Per Serving (Calories 198| Total Fats 16g | Net Carbs: 4g | Protein 5g |Fiber: 1.5g)
