This Almond Coconut Drop Biscuits recipe produces a flaky, crumbly, scrumptious, and lower-carb biscuit. When you bake them, leave a comment to let me know what you think!


  • 2 tablespoons coconut butter, cubed
  • 2 tablespoons coconut oil, solid
  • 2 and 1/2 cups almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 3/4 cup plain unsweetened Greek yogurt or non-dairy yogurt
  • 1 large egg, beaten (optional)


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. Combine the coconut butter and coconut oil in a small bowl and chill in the freezer for about 5 minutes.
  3. In a medium mixing bowl or food processor, whisk together the flour, baking powder, and salt. Add the chilled coconut butter and coconut oil and cut in using a pastry blender if doing by hand, until a meal forms. Add in the yogurt and form the dough into a ball.
  4. Use an ice cream scooper to make 8 drop biscuits and place on the parchment lined baking sheet.
  5. Using a pastry brush, lightly coat the top of each biscuit with the beaten egg (optional).
  6. Bake for approximately 20 minutes until golden brown.

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