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

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Add the butter in the mug (with a flat bottom) and microwave.
  2. 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.
  3. 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.
  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, chia, hemp, 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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52 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.

    Reply: #46
  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
    Replies: #8, #38
  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!
  22. Vigdis
    I replaced the coconut flour with psyllium husk and makes it more bread flavour
  23. T
    This doesn't have the texture of bread and it doesn't taste like bread. It was very cakey, even with toasting, and it tasted like coconut. I was disappointed.
  24. Isa
    I liked it! I toasted it after cooking, topped with mayo cheese, bacon and egg. Taste like a McDonald's McMuffin!
  25. 1 comment removed
  26. Kate
    Hi are the nutritional values based on the whole recipie? It just says per portion. Is that for all the keto bread it makes?
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Hi are the nutritional values based on the whole recipie? It just says per portion. Is that for all the keto bread it makes?

    All of our recipes list nutrition information per serving. The default serving for this recipe is that 1 serving so yes, in this case it's for the whole thing.

  28. Kathryn
    I have tried other mug breads so was a bit hesitant to attempt this as the taste and texture of the others wasn't up to snuff.
    Well, this was amazing! I wasn't sure I would like it due to the coconut flour. I don't care for the sweet taste in a savory bread, but the almond flour must have cancelled out the coconut flavor.
    This reminded me more of a bisquit, which I love, so no complaints there. I like the idea of a strawberry shortcake. Maybe a bit of Swerve to sweeten it up. Many possibilities with this recipe!l give it four stars!
  29. Deanna Bain
    I tried this today and wanted to like it , but one other person mentioned bitter . It was very bitter ,and I did not use olive oil. did not have any coconut flour so used 2 tab. of Almond flour . I think that is what made it so bitter.
  30. Aadil
    It was great doubling the almond for the coconut as I'm not a fan of that flavour. Lovely topped with melted cheese!
  31. Carol
    Fantastic recipe. I used a total of 3 TBS Almond flour without adding the cocoanut flour (allergy) and it was delicious. Next time i will try replacing the cocoanut flour with psyllium husk and see what that tastes like. So many possibilities with this bread. Thank you.
  32. 1 comment removed
  33. Debbie
    Hi all, I have made this twice now, both times in oven exactly as recipie says, but had to leave in the oven for 15 min, perfect , really nice. I bought 2x. 41/2 " springform tins they are a perfect size to split in half like an English muffin. This will be my go to quick lunch now. Also. didn't have any cream on the second lot , so used 1tbls cream cheese. Yum
  34. Birgit
    Original recipe failed: it rose but lost the volume again to a large extent.
    Added 10 g carob kernel flour and 5g psyllium husk flour per 6 servings.
    Then it worked sufficiently well.
  35. Angela
    Easy breakfast in 5 mins
  36. monicareyes990
    Hi! We made this today and we could not eat it because it was sour & bitter.Wondering what ingredient(s) could be remove/exchange to make it taste better. Thx!
    Reply: #37
  37. Kristin Parker Team Diet Doctor

    Hi! We made this today and we could not eat it because it was sour & bitter.Wondering what ingredient(s) could be remove/exchange to make it taste better. Thx!

    You may wish to check the freshness of your baking powder, as well as making sure it's an aluminum free brand.

  38. Suzanne
    Try avocado oil. It has a very mild taste.
  39. val54clarke
    I found the batter too thick to pour into bowl - should I loosen it up ? If so what with.
    Thanks
    Val
  40. Séamus O Bric
    Excellent recipe thanks for posting!
  41. Thelma Ford
    Excellent bread, I did not have shipping cream, I used 1 tablespoon of cream cheese
  42. Kim
    Worked beautifully. Subbed the almond flour for half a tablespoon of psyllium husks instead, and it was great. Used to make burger buns.
  43. Miolie
    When do i add the melted butter if i am baking it in the oven? It doesn't say in the instructions. Should i add that in with the eggs and cream? Thanks.
    Reply: #44
  44. Kristin Parker Team Diet Doctor

    When do i add the melted butter if i am baking it in the oven? It doesn't say in the instructions. Should i add that in with the eggs and cream? Thanks.

    Pour it in before baking. This will help keep the muffin from sticking.

  45. John Jarrod Pringle
    Quite simply OUTSTANDING. I followed the recipe but melted the butter first. Poured into a large mug and microwaved for 90 secs. Browning it off in a frying pan at the end really finished this amazing bread alternative bun off. I will use this time and time again.
  46. Kathi
    I use coconut milk (from a can) in place of the heavy cream. Delicious.
    I have also made this with 1 packet of stevia and 1 TBS of blueberries. YUM.
  47. Faye
    Can I double the almond flour as I don't have coconut flour?
    Reply: #48
  48. Crystal Pullen Team Diet Doctor

    Can I double the almond flour as I don't have coconut flour?

    You may try it with 3 tbsp almond flour and leave out the coconut flour, but the recipe has not been tested with this change.

  49. Melissa A
    I finally tried this for the first time today and was really impressed. I'm curious about the person's comment about about using psyllium instead of coconut flour to make it more of a bread flavor. Would that work for the recipe?
  50. Melissa A
    I'll follow up on my last comment... I tried it with psyllium instead of the coconut flour, and I didn't like it that much. I think it's partly since I don't like the smell of psyllium, so that was amplified. There was also a bit of crunchiness from it. I'll go back to the coconut next time.
  51. Lorraine
    I am allergic to psyllium. What can I use as a substitute?
    Reply: #52
  52. Crystal Pullen Team Diet Doctor

    I am allergic to psyllium. What can I use as a substitute?

    There is no psyllium in this recipe.

  53. donatabr133
    Amazing! I have replaced salt with erythritol sweetener and ir was amazing taste! Sweet treat :)
  54. lauramb1994
    So simple and so amazing. Toasted it and ate it with salmon and broccoli and lots of garlic butter. Very good and tasty!

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