Low-carb mug bread

Low-carb mug bread

Freshly baked bread in 5 minutes? You've gotta be joking... Here's a piece of good news: it's true and it's crispy and low-carb, just how it's supposed to be. This recipe has been circulating the internet for a while now and became an instant low-carb classic. Find out what all the fuss is about!

Low-carb mug bread

Freshly baked bread in 5 minutes? You've gotta be joking... Here's a piece of good news: it's true and it's crispy and low-carb, just how it's supposed to be. This recipe has been circulating the internet for a while now and became an instant low-carb classic. Find out what all the fuss is about!
1 servingservings


  • 1 tsp 1 tsp butter
  • 1 tbsp 1 tbsp (8 g) almond flour
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • ¾ tsp ¾ tsp (3.5 g) baking powder
  • 1 pinch 1 pinch salt
  • 1 1 eggeggs
  • 1 tbsp 1 tbsp heavy whipping cream
  • ½ tsp ½ tsp (1.5 g) poppy seeds (optional)


Instructions are for 1 serving. Please modify as needed.

  1. Grease a large mug or glass dish with a flat bottom with butter.
  2. Mix together all dry ingredients in the mug with a fork or spoon, including the optional poppy seeds. Crack in the egg and stir in the cream. Combine until smooth and make sure there are no lumps.
  3. Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle – if not, microwave for another 15-30 seconds.
  4. Let cool and remove from the mug. Slice in half and toast — that's how you get the best texture and taste.


Prepare ahead

For best results, prepare each piece individually. If you don't want to measure the dry ingredients every time you bake, feel free to prepare your own baking mix ahead. Take 10 tablespoons (150 ml) almond flour, 10 tablespoons (150 ml) coconut flour, 1 teaspoon salt and 2 12 tablespoons baking powder. Then you have the dry mix ready for 10 pieces. Use 2 generous tablespoons for each piece of bread.

Storing the bread

Feel free to make several pieces once you get cooking. You can keep the raw loaves in the refrigerator for 2-3 days or you can even freeze the mixture. It will thaw in a few minutes at room temperature.


For additional flavor, season the bread with onion or garlic powder, plus herbs or spices like ground fennel and cumin. It's also lovely with poppy or sesame seeds. Use about 12 teaspoon of seasoning for each piece.

Do you know who's the original creator of this recipe? Let us know so we can give them the credit they deserve!

You might also like


  1. Olena
    The bread came out looking great out of the toaster but was completely inedible .... Waaaaay too much baking soda, you could taste just that. I was already wondering about it while making the mixture (I made the big batch mentioned in the tip) but decided to follow the recipe nonetheless. Should have followed my gut.
    @Dietdoctor - could you please adjust the recipe as this bread would be a life saver for busy mornings? Thanks!
    Replies: #3, #22, #42
  2. Winnie Hooper-Paul
    I made it this morning and it was great, I used heaping tbls. of flour and one level tsp. of baking powder.
  3. Susan
    Baking powder and baking soda are different things in the UK.

    Baking powder is a mixture of baking soda (also known as bicarbonate of soda or sodium bicarbonate), plus cream of tartar (potassium bitartrate), plus cornstarch (also known as cornflour).

    Baking soda is just ... baking soda.

    There is an article on Baking Powder in Wikipedia.

    The bread came out looking great out of the toaster but was completely inedible .... Waaaaay too much baking soda, you could taste just that.

    Reply: #19
  4. Gertrude
    This was very good. I was craving a tomato sandwich. My mug was too narrow so I ended up with a big tower so I sliced it lengthwise and toasted it. Next time I will use a different container. I assume when you say ROAST you really mean "TOAST". Thanks for the recipe.
  5. Anuska
    We replaced the coconut flour with flax meal. It had a real bread texture, the one with the almond and the coconut together was really dry. It was really nice toasted with butter.
  6. Winnie Hooper-Paul
    I got this from Low Carb Yum Yum a couple of years ago, not sure where they got it but it is good.
  7. Christina
    This tasted awful. I sliced it in half and toasted it and it smelled terrible. And then it tasted worse. I am ok without bread so I will continue with the no bread or bread substitute for now.
  8. Amaya
    Hi. Can I do it in the oven? Thanks.
    Reply: #30
  9. Trish
    I have made a 90 second version of this bread with almond flaxseed sesame seed 1 egg and 1/4 tsp baking powder. Microwave 90 secs in a square container. Slice into 2 and toast - heavenly
  10. Sandra
    Like Amaya asked in the 8th comment.....can you do this in the oven?? I don't use a microwave.
  11. bpereztab
    I made the master batch - super convenient.
    Bread came out perfectly! Thanks
  12. Vicki
    Just made this and found it a bit dry, might try changing the ingredients a bit and try it again.
  13. Siobhan
    Just made this and it was delicious,had it toasted with cheesy scrambled eggs
  14. Freda Macneill
    I have just made this. It looked great and I was so excited at the idea of having toast but oh my it tasted awful. It was bitter and dry. Where did I go wrong
    Replies: #16, #48
  15. Jill
    I just made this it was lovely! I can see that adding different flavours will add to it being even nicer. Just made it plain as I was experimenting first time making it. Toasted and had with butter! Yummy
  16. Mike WG
    Did you use baking powder or baking soda in the recipe?
  17. 2 comments removed
  18. Laura
    Baking soda and baking powder are also different ingredients in the US. In the single-sized recipe it mentions baking powder, but in the preparing ahead mix it lists baking soda. I'm pretty sure they mean 2 1/2 tablespoons of baking powder--not soda.
  19. Kate
    Great advice when one only wants a slice of cheese and ham... 👌
  20. Kim
    Wow, great recipe. I made in a 2 cup Pyrex bowl and it came our perfect. I sliced in half and had an egg muffin. I used baking powder. I think there may be a typo in the Prepare ahead recipe “2 1/2 tbsp baking soda”. I would use baking powder.
  21. Sarah
    The recipe calls for baking powder, not baking soda.
  22. Sarah
    I made this in a ramekin, which wasn’t a good container for this, because it was too small in diameter, so my bread came out super tall. But, I will make this again!
  23. Chere
    I just made this and it was great. I used 2 tbsp. of coconut flour since I'm allergic to almonds. I had a toasted cheese sandwich for lunch.
  24. s
    Directions for baking in oven?
  25. Wendy
    I know this is not all about how many calories, but just wondering how many it does have?
    I made this this morning and was pleasantly surprised. Hit the spot - bit of butter and peanut butter and awesome.
    Reply: #34
  26. Gigi
    Texture spongy but thats ok. However, too eggy smell and taste. So this didnot work for me.
    Reply: #46
  27. Kent
    Good recipe idea, though I have been making something similar based on a recipe at:
    It's delicious and maybe lower carb than with almond flour.
  28. KennyDallas
    I have only made this one time, but I added a few things I knew would make me like it possibly better. I added 1/2 teaspoon of flax seed a couple dashes of garlic powder and Italian seasoning, salt free. Wow wow. Almost like garlic bread. Flax seed added chewy crunch. I also used a glass cereal bowl (6” wide) as my baking dish for microwave. I knew I wanted a larger bread size. I cut in half put in toaster and I’m just so grateful to you all for this easy recipe. Very satisfying and very very break like. You do not have to add the additional items I did. I just did to my taste and liking. I want to enjoy my food. Don’t you? 😜
  29. Dasha
    wondering the same thing
  30. Kristin Berglund Team Diet Doctor
    Thanks to everyone pointing out the difference between baking powder and baking soda. We had made the mistake of using both terms in this recipe. It's supposed to be only baking powder. Once again, thank you all for valuable feedback!
    /Kristin, Team Diet Doctor recipe team
  31. Sharon
    Great recipe. Thanks.
  32. Beverly Loy
    Made this for breakfast - a little eggie; however, was great for bread lovers! I will only use egg white next time. Or, try without egg. Even hubs commented on how fluffy it is! Will do again!
  33. Deb
    have you tried entering the ingredients in a calorie counter?
  34. James
    What are the directions for cooking in an oven? We do not own a microwave and not going to buy one.
    Reply: #36
  35. Catalina
    wondering the same!
  36. Vala
    As this is a little bit "cakey" I added some frozen blueberries and it worked really well. Second time I was too greedy for blueberries and added to many = mess. Settled on 1/3 cup berries. If you are desperate for a gooey Sunday breakfast treat, adding a tablespoon of chopped dark (80%) chocolate is also nice. I toast them in a pan and add butter when hot. Making these is the only use I have for the microwave oven that comes with this rented apartment I live in.
  37. Nany
    This recipe is one of the good ones! Since I don't have Almond Flour, I did 2 tbs of Coconut floar, 2 tbs of heavy whipping cream, and I substitute the poppy seed with rosemary! It was delicious and did not tasted "eggy". Is a keep recipe!!
  38. Doyen
    Awesome recipe. I love bread and this recipe has saved me from cheating with breads loaded with carbs
  39. Jacques
    Oh, my! Decent taste, but so, soooo dry!!! Got stuck in my throat! LOL! I think the almond flour makes everything too dry; has anyone tried substituting the almond flour for something else?
    Reply: #41
  40. Kristin Parker Team Diet Doctor
    Jacques, you may want to try shortening the baking time. Additionally, you can also slather with lots of butter!
  41. Julie B
    You are supposed to use baking POWDER, not bakung soda.
  42. Melanie Rana
    I made this with baking powder, used the 3/4 amount as suggested and the muffins came out looking great but tasting bitter with a strange after taste. It was inedible as all I could taste was the baking powder. My gut instinct said that the baking powder was the wrong quantity but i followed it anyway and unfortunately I didn’t succeed. Please can @dietdoctor provide clarity on the amount of baking powder as i’m confident there is an error with the quantity, and specify whether it’s meant to be baking powder and not baking soda. I’m based in the UK and used baking powder as suggested. I would really love to make these again and get them right next time. Thank you!
    Reply: #44
  43. Kristin Parker Team Diet Doctor
    Yes, this calls for baking powder and the amount included is correct. If you do not care for the taste, you may try cutting back on the amount of baking powder to suit your taste preference.
  44. Bobbie
    I made this today. I have a 1000w microwave. Based on conversion charts, I cooked for 1 min 24 seconds. It turned out perfect. Texture is somewhat spongy, toasting it helped. It reminded me of mug cakes that I have made in the past. This is the first "bread" recipe I've made, so it is hard for me to rate because I don't have any other recipes to compare this with. I did like the simplicity and the speed of this recipe. I would like to find a recipe that has the texture of bread.
  45. KC
    I thought it was eggy too. So today I made two muffins in pyrex dishes. Used half the egg each, added a tsp of psyllium and tbls of water. Not perfect, but better.

    Texture spongy but thats ok. However, too eggy smell and taste. So this didnot work for me.

  46. Kathryn
    This recipe was so easy yet so unbelievable that I had to try it out. I mean, whoever heard of a five minute bread recipe? I decided to make it for my husband, who is a non-compliant diabetic and NOT doing Keto.
    It made a nice size loaf for one. I cut it into three rounds and popped them in the toaster til crispy, then slathered with butter! Much to my surprise he LOVED it and even asked for more! Just maybe we will have another Keto convert in our house!
  47. Sue
    Try adding garlic and rosemary and olive slices. Toast and dip in balsamic and olive oil... keto foccacia

Leave a reply

Reply to comment #0 by