If you’re committed to living a gluten-free, grain-free, Paleo, low-carb, or ketogenic lifestyle, one of the hardest things to live without is bread — right?! You’re gonna love this: this Paleo/Keto biscuit recipe fits all those requirements AND it involves one bowl, a minute or so of whisking with a fork, and less than two minutes in the microwave. So easy! You can also use it to make avocado toast or strawberry shortcake!
It looks like an English muffin, but the texture is really more like a biscuit. It’s so quick and simple, and helps round out so many meals, it’s earned a permanent spot in my recipe file. Just know that it doesn’t have a lot of flavor on its own — definitely a supporting player. So you’re probably going to want to enhance it with other flavorings — notes on that follow the recipe.
Note/Update 8/16/18: I’ve improved this recipe since the original post. The instructions below now contain what I think is a much more fool-proof version.
Paleo biscuit / English muffin recipe
3 Tablespoons fine blanched almond flour
1 Tablespoon coconut flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon avocado oil or melted coconut oil
In a cereal or soup bowl, stir together the dry ingredients, then push them to one side of the bowl.
Place the egg and oil in the empty spot and whisk with a fork till well blended. Then stir the wet and dry together till it’s all the same consistency. It will be about as thick as wet mashed potatoes, or thick cornbread batter.
Grease a 7 oz ramekin. UPDATE: You can still cook it in a ramekin, but I’ve found that a tall coffee mug with parallel sides works nicely, too, and you get a little taller result with a flatter bottom. (I love this chemical-free, soy-free avocado oil spray from Chosen Foods.) Put all the batter in the ramekin or mug, even out the top, and microwave for one and a half minutes.
The ramekin may be hot! If using a coffee mug, just grab the handle. After removing it from the microwave, turn the muffin out and let it sit till cool enough to handle. If the top is lumpy, just slice that bit off, for even toasting. Slice horizontally into halves or thirds, and let some of the steam escape before toasting. Toasting can be done in a toaster or oven, but toasting is essential to get a nice golden crust, for both visual appeal and texture.
Ways to use it (and enhance the flavor):
- Spread with one or more of your favorite toppings — butter, ghee, cinnamon, nut butter, sugar-free jam. (I like this chia seed jam from The Kitchn.) Of course, avocado toast is also the bomb!
- For garlic toast, toast it lightly first, then spread with butter and garlic salt, and broil till you like the color. Watch it closely!
- Serve it toasted but untopped, along with some good olive oil to dip it in. Better yet, enhance the olive oil with balsamic vinegar, roasted garlic, or your favorite seasoning blend. We like it with zaatar.
- Also a great accompaniment for soup or any dish that wants its sauce sopped up with bread!
- You can try it as a sandwich bread: I find it too dense for this, but you may disagree. 🙂
- I’ve also used it as the shortbread-biscuit component in my family’s version of strawberry shortcake. (Don’t expect pound cake: this is truly strawberry shortbread.) Toast in the toaster, then crumble into a small bowl. Top with macerated strawberries, drizzle with some cream, half-and-half, or coconut milk. You can also top it with whipped cream if you like. Or instead of the crumble, stack it up…
Note: Inspired by this recipe from Running to the Kitchen, but I’ve tweaked the recipe to make it a one-bowl deal, and to make the muffin a bit less soggy. See her original for a cinnamon-raisin version (not so keto-friendly).