Its the coconut flour.
I had the same problem when I added some to a wet frangipane batter, it sat a few minutes and almost completely dried up the batter, had to add liquid to bring it back again.
You can usually omit the wheat flour if using coconut flour.
If you're making gluten free keto then its just out of balance,
I'd look at few recipes and compare the ratios to yours.
Want to reply to this thread or ask your own question?
You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.