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!
USMetric
1 servingservings

Ingredients

  • 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 egg, beateneggs, beaten
  • 1 tbsp 1 tbsp heavy whipping cream
  • ½ tsp ½ tsp (1.5 g) poppy seeds (optional)

Instructions

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.

 

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.

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 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.

Flavoring

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.

Note

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

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21 comments

  1. Marta
    Hello, I am allergic to almonds. Can I replace the almond flour with more coconut flour? If so, how much should I use?
    Replies: #2, #21
  2. Kristin Parker Team Diet Doctor

    Hello, I am allergic to almonds. Can I replace the almond flour with more coconut flour? If so, how much should I use?

    Unfortunately they are not a 1:1 sub as coconut flour needs much more liquid than almond flour. Depending on the extent of the allergy, you can try hazelnut or sesame seed flour though we have not tested this recipe with those alternatives.

  3. Maureen
    My great-grandparents used to fry bread in bacon fat or lard. I'm going to try that with this recipe.
    Reply: #19
  4. Amanda
    Just tried this for the first time and topped with cream cheese and smoked salmon. I very much like the taste and texture, reminds me a bit of the Keto naan from this site. I used what I considered a large mug, but the bread was taller than it was around. Next time I will try a small glass dish to get a larger and lower bun. Will definitely be going back to this one! The poppy seeds are a super addition, they give it a nice crunch.
  5. Katherine G. Harrison
    Can you omit the heavy cream, I'm dairy free
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Can you omit the heavy cream, I'm dairy free

    This would be extremely dry and crumbly without the cream.

  7. Javier J
    I’ve tried a dairy free option using almond cream instead of dairy and extra virgin olive oil instead of butter. The texture is exceptional however the taste is rather sour, bitter. Is this because I’m using olive oil? Or dairy free almond cream? Has anyone experienced this bitter taste as well?
    Thanks
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    I’ve tried a dairy free option using almond cream instead of dairy and extra virgin olive oil instead of butter. The texture is exceptional however the taste is rather sour, bitter. Is this because I’m using olive oil? Or dairy free almond cream? Has anyone experienced this bitter taste as well?
    Thanks

    That is likely from the olive oil.

  9. Javier J
    Thanks Kristin
  10. Javier J
    Kristin, would you have any suggestion for a dairy free substitute?
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Kristin, would you have any suggestion for a dairy free substitute?

    You can try coconut cream.

  12. Jessica
    How long would I bake for with a 1200watt microwave?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    How long would I bake for with a 1200watt microwave?

    Try 90 seconds instead.

  14. Orchid
    I used a container designed to cook eggs in the microwave for an egg McMuffin kind of sandwich to cook this bread. It worked perfectly. It's here:

    https://www.amazon.ca/OXO-Good-Grips-Microwave-Cooker/dp/B01N23XS8Z/r...

  15. Sandra
    I made this bread this morning and had it with smoked salmon, cream cheese and a thin slice of red onion. Faux lox and bagel! Delicious. Someone asked about baking in the oven. I don't have a microwave so here's what I did.
    Preheat your oven to 400F.
    Place parchment paper on a baking pan and generously butter the parchment. For each bread you will be making, butter the inside of an english muffin ring and place on the baking pan.
    In individual bowls, mix together all dry ingredients in the mug with a fork or spoon, including the optional poppy seeds (I added 1/8 teaspoon of xanthan gum to the other dry ingredients). Crack in the egg and stir in the cream. Quickly combine until smooth and make sure there are no lumps.
    Spoon each bowl into individual rings being careful to not deflate the already rising batter. Bake for five minutes on one side, carefully flip and bake an additional five minutes. The breads should have pulled away from the side of the rings and be lightly browned on both sides, if not, you can leave in the oven another minute or two.
    Remove rings and allow to cool for about 5 minutes. Slice in half and toast — I use the bagel setting on my toaster so only the insides toast. Beautiful, raised, English muffin look-alikes.
  16. K
    How many calories per serving, is there a full nutritional list? Thanks
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    How many calories per serving, is there a full nutritional list? Thanks

    You can click the Nutrition+ tab under the list of ingredients.

  18. kathryn
    Baked this in the oven at 375 degrees convection oven setting, for 10 minutes. It turned out perfect!!! I also added chia seeds, as I have no poppy seeds. Very good.
  19. Sue
    Maureen...did this work fried?
  20. Janet
    This was delicious and is good both as a savory and a sweet dish. For the savory I sliced the mug bread into 3 round pieces and broiled them on low and then buttered and topped with prosciutto and cheese(gruyere and mozzarella). And then for dessert I sliced the mug bread into 2 round servings (one for me and one for my husband) and topped with crushed strawberries and unsweetened whipped cream!! Amazing!!! I wish I could post a photo of it. It was a delicious strawberry shortcake!
  21. CS
    Hi Marta, I too am allergic to almonds. So I substituted the almond flour with a half a tablespoon more of coconut flour; totaling 1.5 T coconut flour. The mug bread turned out beautifully and reminded me of cornbread, both in flavor and consistency. Delicious. Try it!
    I will make this recipe again!

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