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 eggeggs
  • 1 tbsp 1 tbsp heavy whipping cream
  • ½ tsp ½ tsp 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.

 

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.

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.

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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30 Comments

  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
  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
    Reply: #16
  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.
  26. Gigi
    Texture spongy but thats ok. However, too eggy smell and taste. So this didnot work for me.
  27. Kent
    Good recipe idea, though I have been making something similar based on a recipe at:
    https://www.youtube.com/watch?v=s_dPdaGkYVs&t=15s
    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.

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