If you’re on a low carb diet, then you know the grief and suffering that comes from the absence of bread. For me, it used to be a staple at every meal– toast with breakfast, a sandwich for lunch, and even more bread with dinner. Why not!? It’s soooo dang good.
Fortunately, you can still eat bread while keeping your carb count low! You can thank coconut and almond flour for that. I’ve always got my pantry stocked full of both of these flours because they compliment each other really well.
1 large egg
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp milk
1 tbsp olive oil
1/4 tsp baking powder
pinch of salt
1/4 cup shredded cheddar cheese
garlic powder, herbs or spices of your choice
In a small bowl, whisk together the egg, flours, milk, baking powder and salt. Add in the herbs and cheese, if using, and stir to combine.
Pour the batter into a small microwave safe bowl or wide mug and microwave for 90 seconds.
Place the mug or bowl upside down on a cutting board or plate and let the bread slide out. Cut it crosswise making two round english muffin shaped biscuits.
To toast, place the bread rounds on a high heat skillet with a touch of butter or oil for 30-60 seconds on each side.
The combination of the coconut flour and almond flour give this biscuit just the right amount of structure and moisture. If you are using just coconut flour, I would only use 1.5 tbsps. If you are using just almond flour, you will probably need 3-4 tbsps.
This multi purpose bread can be eaten as toast or sandwich bread! It’s absolutely delicious with a fried egg, a few slices of bacon, cheese and avocado piled on in between