Low-carb mug bread
- 1 tbsp 1 tbsp butter
- 1 tbsp 1 tbsp almond flour
- 1 tbsp 1 tbsp
- ¾ tsp ¾ tsp baking powder
- ½ tsp ½ tsp poppy seeds
- 1 pinch 1 pinch salt
- 1 1 egg, beateneggs, beaten
- 1 tbsp 1 tbsp
- Add the butter to the mug (with a flat bottom) and microwave.
- Mix together all dry ingredients in a bowl. Crack in the egg, add the melted butter, and stir in the cream. Combine until smooth and make sure there are no lumps.
- Pour the batter into the mug and 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.
- Let cool and remove from the mug. Slice in half and toast — that's how you get the best texture and taste.
Instructions for baking in the oven
Preheat oven to 350°F (175°C), and grease a 4.5” wide, oven proof bowl with butter.
In a medium sized bowl, whisk together all dry ingredients, including the optional poppy seeds. Add in the egg and cream, whisking until smooth. Make sure there are no lumps. Pour the batter into the bowl.
Place bowl in the oven, and bake for 10-15 minutes. Insert a toothpick or sharp knife in the middle of the bread. If the toothpick is clean, it is done!
Let cool and remove the bread from the bowl. Slice in half and toast - that’s how you get the best texture and taste.
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 1⁄2 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 unbaked dough 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, chia, hemp, or sesame seeds. Use about 1⁄2 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!