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 bread 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. It’s so quick and simple, and helps round out so many meals, it’s earned a permanent spot in my recipe file. So easy! You can also use it to make avocado toast, garlic toast, or strawberry shortcake!

I’ve updated this post to include two versions…

Option 1: It looks like an English muffin, but the texture is really more like a biscuit. Use it where you’d use a biscuit, or as a base for berry shortcake. In either case, don’t skip toasting it and adding LOTS of butter!

Option 2: This one is a little lighter and works well as toast on its own, for sandwiches, or for dipping in oil. It eliminates the coconut flour, and uses a different vessel for cooking.

Option 1: 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 egg

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:

• Spread with one or more of your favorite toppings — butter, ghee, cinnamon, nut butter, or sugar-free jam. I like this chia seed jam from The Kitchn. (This photo shows the muffin version, but use this topping on either option.)

• Also a great accompaniment for soup or any dish that wants its sauce sopped up with bread!
• 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…

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• I’ve also just poured a berry compote over the buttered toast. To make a simple compote, heat up some mixed berries (frozen is fine) with a little maple syrup, honey, or sweetener until the berries are soft.

Option 2: Paleo/keto bread for toast recipe

3 Tablespoons fine blanched almond flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

1 egg

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.

Flatten the batter out in the bowl, and cook for 90 seconds in the microwave. Be careful when removing: the bowl will be hot.

Run a knife or spatula around the edge and turn the bread out onto a clean dishtowel or paper towel. (Set it to soak in lukewarm water right away.) Let the bread sit until cool enough to work with.

Using a long serrated knife, slice it in half horizontally. Optional: cut the larger piece in half to make two half-circles. This creates three fairly equally divided pieces.

Let it cool just a little bit more: toast it and add LOTS of butter! Like, butter it once, let that soak in, and butter it again. (If you’re using it for dipping in oil, you can skip the buttering.)

How to use:

• Of course, avocado toast is the bomb! Bacon optional, but oh so recommended!

• 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.

• Use as a sandwich bread, either stacked, or open face. Here, I’ve topped it with shrimp salad, with some avocado smash underneath.

Enjoy!

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Macros:

Here are the macros for the keto peeps. This is option two, one-third of the whole recipe, without butter.

For option one macros, add 1.4 gr carbs to this. (Fat and protein is negligible in coconut flour.)

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).