I’m Kayla, and I went all-in on coconut flour for a month. I used Bob’s Red Mill and Anthony’s Fine Coconut Flour. I cooked from my small kitchen, with a loud air fryer, a cast-iron pan, and a very nosy cat. I made breakfast, snacks, and a dinner or two. Some things were so good I made them again the next day. Some… well, we fed the compost bin.
Curious about every single dish I tackled during that stretch? I laid out the wins, flops, and learning curves in this deep-dive on coconut-flour recipes. I also scoured the web for extra inspiration, and the ultimate list of coconut flour recipes from Sweet As Honey kept popping up in my tabs—it’s a treasure trove whether you’re baking sweet or savory.
Here’s the thing: coconut flour is weird, but in a kind way. It drinks up liquid like a dry sponge. It smells sweet, but it’s not sweet. And it needs lots of eggs. Like, more than you think. The batter often looks too thick. Don’t panic. Let it rest for a few minutes. It loosens up.
One more tiny note: I store it in a jar in the fridge. It stays fresh, and it clumps less.
What Surprised Me (and Might Save Your Bake)
- Spoon and level the flour. Don’t pack it. A packed tablespoon will wreck texture fast.
- Rest the batter for 3 to 5 minutes. It helps the flour soak up the liquid.
- Lower heat, longer cook. It browns quick, but the middle is slow.
- Parchment is your buddy. Coconut flour sticks to pans like a stage-five clinger.
- If it tastes “eggy,” add vanilla or spices. Cinnamon works wonders.
You know what? I thought everything would taste like sunscreen. It didn’t. The coconut flavor was light in most dishes, and bold only in the mug cake (still good).
Recipe Win #1: Fluffy Coconut Flour Pancakes (Breakfast Keeper)
This one became a weekend thing. My kids ate them with peanut butter and berries. I ate mine with butter and a little maple syrup. They reheat well in the toaster.
What I used:
- 2 large eggs
- 2 tablespoons coconut flour (spooned and leveled)
- 2 tablespoons milk (dairy or almond; I used 2% milk)
- 1 tablespoon melted butter or coconut oil (I used butter)
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pinch of salt
How I make them:
- Whisk eggs, milk, butter, vanilla, and salt.
- Add coconut flour and baking powder. Whisk smooth. It will look thick, almost like mashed potatoes.
- Let it rest 3 minutes.
- Cook on medium-low in a lightly greased pan, about 2 to 3 minutes per side. Small pancakes work best.
Notes from my stove:
- If the batter won’t spread, add 1 to 2 teaspoons more milk.
- Low heat matters. High heat burns the outside fast.
- They’re tender, not chewy. More “cake” than diner-style pancakes, but in a cozy way.
Recipe Win #2: 5-Ingredient Banana Bread (Mini Loaf, Fall Vibes)
This is soft and a little sweet, with a gentle banana hug. I baked it in a mini loaf pan because a big loaf came out gummy in the center.
What I used:
- 1 very ripe banana, mashed (about 1/2 cup)
- 3 large eggs
- 1/4 cup maple syrup or honey (I used maple)
- 1/4 cup melted coconut oil or butter (I used coconut oil)
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
How I bake it:
- Heat oven to 350°F. Line a mini loaf pan with parchment.
- Whisk banana, eggs, maple, and oil.
- Stir in coconut flour, baking soda, cinnamon, and salt.
- Rest the batter 5 minutes.
- Bake 28 to 33 minutes, until a toothpick comes out clean. If it browns too fast, tent with foil.
Real talk:
- Let it cool fully before slicing. The crumb (how it breaks) sets as it cools.
- Add walnuts or chocolate chips if you want. I did both one time. No regrets.
- Next-day slices taste even better.
If banana bread is your comfort bake but you crave that coffee-shop nostalgia, you’ll love my test of the Starbucks banana bread copycat. And for veggie-forward bakers, the zucchini bread recipe I keep baking on repeat is another fast favorite.
Recipe Win #3: Crispy Coconut Flour Chicken Tenders (Air Fryer & Oven)
These shocked me. Light crunch. Juicy center. A little coconut note, but not too much. My kid dipped them in ranch and said, “Mom, this is fancy.”
On those lazier nights when I’d rather let dinner simmer away, a batch of keto slow-cooker recipes that actually work keeps everyone fed with zero fuss.
What I used:
- 1 pound chicken tenders
- 1/2 cup coconut flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 eggs, beaten
- 2 tablespoons grated Parmesan (helps browning; optional)
- Oil spray
Air fryer:
- Mix coconut flour with spices and Parmesan.
- Dip chicken in eggs, then coat in flour mix.
- Air fry at 400°F for 10 to 12 minutes, flipping once. Spray lightly with oil.
Oven:
- Heat oven to 425°F. Place a wire rack on a sheet pan.
- Lay coated chicken on the rack. Spray top with oil.
- Bake 16 to 20 minutes, flipping once.
Tips:
- Don’t pack on too much flour. Light coat is best.
- A wire rack keeps the bottoms crisp.
- Squeeze of lemon at the end? Yes. Bright and clean.
Recipe Win #4: Soft Coconut Flour Chocolate Chip Cookies
These are cake-like and soft. Not chewy like bakery cookies, but they hit a cozy note. I made them twice in one week.
What I used:
- 1/2 cup coconut flour
- 3 large eggs
- 1/3 cup melted coconut oil or butter (I used butter)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
How I bake them:
- Heat oven to 350°F. Line a sheet with parchment.
- Whisk eggs, maple, vanilla, and butter.
- Stir in coconut flour, baking soda, and salt. Fold in chips.
- Rest 3 to 4 minutes.
- Scoop small mounds. Bake 8 to 10 minutes. The edges set; the tops look soft.
- Cool on the pan 5 minutes, then move to a rack.
Notes:
- Don’t overbake. They firm up as they cool.
- A pinch of flaky salt on top is very good.
I’m also on a mission to find my forever cookie, and I documented every crumb in my **real-deal review of top cookie recipes**—worth a read if you’re chasing that perfect batch.
Recipe Win #5: Two-Minute Coconut Mug Cake (Snack Saver)
This was my “it’s 9 pm and I want cake” fix. Sweet, tender, and fast.
What I used:
- 1 egg
- 1 tablespoon coconut flour
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 1 tablespoon melted butter or coconut oil
- 1/4 teaspoon vanilla
- Pinch of baking powder
- Pinch of salt
- Optional: a few chocolate chips or blueberries
How I make it:
- In a mug, whisk egg, milk, syrup, butter, vanilla, and salt.
- Stir in coconut flour and baking powder.
- Microwave 60 to 75 seconds. Done when the top springs back.
Tip: Let it sit 1 minute so the steam settles. Add a spoon of yogurt on top if you want.
The Flops (So You Don’t Repeat Them)
- I packed the flour in the spoon. Dry, crumbly mess.
- I skipped resting