What if I told you that a warm, freshly made biscuit could be yours in less than five minutes? It’s true! This incredibly easy and versatile microwave biscuit recipe has become my latest obsession. It’s the perfect single-serving solution for a quick breakfast or snack. My favorite way to enjoy it is slathered with mayonnaise and piled high with avocado, bacon, and tomato for the ultimate quick sandwich. A quick tip: the size of your mug matters! I prefer a wide-based mug to get a broader biscuit that’s perfect for slicing and stuffing. Since every microwave has its own personality, start with the minimum cook time and add more if needed. After a try or two, you’ll be a microwave biscuit pro!
Ingredients
• ¼ cup / 28 g blanched almond flour
• 1 tablespoon coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon finely ground sea salt
• 1 large egg
• 1 tablespoon softened coconut oil or ghee
• 1 teaspoon apple cider vinegar
Instructions
1. Combine all in a microwave-safe mug (at least 2 inches / 5 cm wide at the base). Mix with a fork until the batter is smooth and fully incorporated, then flatten the top with the back of a spoon.
2. Place the mug in the microwave and cook on high for 1 minute and 30 seconds.
3. Carefully remove the mug and test for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready. If wet batter clings to the toothpick, microwave for an additional 15 to 30 seconds.
4. Invert the mug over a plate and give it a gentle shake to release the biscuit. Serve warm, slathered with your favorite fat like butter or coconut oil if desired.
Nutritional Information
• Serving Size: 1 biscuit
• Calories: 399
• Fat: 33.5 g
• Net Carbs: 5.1 g
• Protein: 13.8 g
Pro Tips
• Use a wide-based mug to create a wider biscuit that’s ideal for slicing for sandwiches.
• For faster prep, mix batches of the dry and store them in tightly sealed baggies in the pantry.
• Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
• For the best texture when reheating, toast the biscuit in a toaster oven until warm and slightly crisp.
FAQ
Q: What kind of mug is best for this microwave biscuit
A: For the best results, use a microwave-safe mug with a wide base (at least 2 inches / 5 cm). This creates a broader biscuit that is ideal for slicing and using for sandwiches.
Q: Is this a keto or gluten-free biscuit recipe
A: Yes, this recipe is both gluten-free and keto-friendly. It uses blanched almond flour and coconut flour, resulting in a biscuit with only 5.1g of net carbs.
Q: How do I know when my biscuit is fully cooked
A: To check for doneness, insert a toothpick into the center of the biscuit after the initial cooking time. If it comes out clean, it’s ready. If wet batter clings to it, microwave for an additional 15 to 30 seconds.
Q: Can I make this biscuit ahead of time
A: Absolutely. You can store a cooked biscuit in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. For the best texture, reheat it in a toaster oven.
