Coconut Cashew Butter Biscuits 

Coconut Cashew Butter Biscuits 

These low carb coconut cashew butter biscuits drizzled with chocolate is such a quick and easy recipe that will satisfy your sweet tooth.

They are crisp on the outside and softer in the middle. Did I mention they are gluten-free too?

Yield: 24 Biscuits | Cooking time: 10 minutes


  • 1 cup smooth cashew nut butter
  • 1/4 cup organic coconut flour
  • 1/4 cup unsalted butter, softened
  • 2 eggs
  • 3/4 cup Stevia
  • pinch of salt
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 4 squares (40g) 85% dark chocolate (optional)


  • Preheat the oven to 180 degrees and grease or line a baking tray with parchment paper.
  • Apart from the dark chocolate, mix all ingredients together until well combined and a dough has formed.
  • Using a cookie scoop or a tablespoon amount, make balls of dough and place balls on the baking tray.
  • Flatten each dough ball with a fork (This will make a criss-cross mark with the fork).
  • Bake for 10 minutes until edges start to brown. Allow the biscuits to cool down on a wire cooling rack.
  • To decorate the biscuits, melt dark chocolate in 30-second increments until melted.
  • Dip a fork into melted chocolate and drizzle.

If you use my recipe, tag me on Instagram (diywithjoy_) or twitter (DIYWITHJOY), as I would love to see your pictures.

For further assistance making this recipe, comment below or contact me via email. Enjoy!

Recipe Notes:

  • For this recipe, you can substitute for peanut butter which will taste even better.
  • Stevia can be replaced with 1 cup sugar equivalent of low carb sweetener or honey.
  • For dairy-free diet, substitute butter for coconut oil.
  • You can get creative with these biscuits and add chocolate chips, raisins, raspberries or anything you prefer.
  • Coconut flour may be adjusted to get desired texture. More will result in more cake-like and less will be more dense.
  • The batter does not spread much in the oven. So, if you want thinner biscuits, you’ll need to flatten them very thin before baking.
  • Please keep a very close eye on them in the oven to ensure they don’t overcook and burn.
  • With the added dark chocolate drizzled, it is 4g carbs and 102 calories per biscuit.

Nutritional Info (per biscuit – without dark chocolate): 92 Calories | 3 g Protein | 3 g Carbs | 8 g Fat  * This may slightly differ depending on where you buy your ingredients from.



    • December 5, 2016 / 2:38 pm

      Thank you! ?

    • December 5, 2016 / 2:39 pm

      Thank you! They tasted so good too ?

  1. Eni
    February 21, 2017 / 1:50 pm

    Ooo! Going to give these a try ?

    • February 21, 2017 / 6:51 pm

      Ahh Great! Enjoy baking ? I haven’t tried this yet but someone used the same mix to make muffins aswell ??

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