5-minute microwave mug biscuit (keto, gluten-free) is a warm, freshly baked biscuit on demand. Almond flour and coconut flour batter goes straight into the mug and out in 90 seconds. Slather it with butter, or slice it for breakfast sandwiches.
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 (0.99 oz) blanched almond flour
• 1 tablespoon coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon finely ground sea salt
• 1 large egg
• 1 tablespoon (15 ml / 0.5 fl oz) 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 (0.18 oz)
• 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 (0.18 oz) 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.
Pro Tips
- Use a mug at least 2 inches / 5 cm wide at the base — a wider mug gives a wider biscuit that slices neatly for sandwiches.
- Mix double batches of the dry ingredients and store them in tightly sealed baggies in the pantry for even faster prep.
- Test doneness with a toothpick; if wet batter clings, microwave another 15-30 seconds.
- Store leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 2 months, and toast in a toaster oven for the best reheated texture.
Frequently Asked Questions
Can I make the mug biscuit ahead and freeze it?
Yes — it freezes for up to 2 months. Thaw and toast it in a toaster oven until warm and slightly crisp.
Why did my mug biscuit come out dense?
Make sure the mug is at least 2 inches wide at the base and mix the batter until fully smooth before flattening the top with a spoon.
Is this biscuit really gluten-free and keto?
Yes — it's built on almond and coconut flour: 399 calories, 33.5 g fat, 13.8 g protein, and 5.1 g net carbs per biscuit.
How do I turn it into a sandwich?
Use a wide-based mug so the biscuit bakes wide enough to slice in half horizontally, then fill it with your favorite keto fixings.
Recipe card below.
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5-Minute Microwave Mug Biscuit (Keto, Gluten-Free)
Ingredients
Method
- 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.
- Place the mug in the microwave and cook on high for 1 minute and 30 seconds.
- 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.
- 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.
