Magic Mug Low Carb Bread Recipe

Quick low-carb mug bread made with almond flour, eggs, oil, grain-free baking powder, and sea salt. Ready in minutes using a microwave-safe mug.

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Prep Time 2

Cook Time 3

Total Time 5

Course Breakfast

Servings 6 serving

Equipment

Microwave
Microwave-safe mug
Pastry Brush
Paper Towel
Fork
serrated knife
Plate

Ingredients

1/2 teaspoonoilany variety
2 large eggsor liquid vegan egg substitute
1/2 cupfine ground almond flour I used Bob’s Red Mill
1/2 teaspoongrain-free baking powder
1/4 teaspoonsea salt

Instructions

Measure 1/2 teaspoon oil into a tall, straight microwave-safe mug (about 3.5 inches wide and 5 inches tall). Tilt the mug and use a small pastry brush or a folded paper towel to spread the oil around the entire interior to grease it.
Add 2 large eggs (or liquid vegan egg substitute) to the greased mug.
Add 1/2 cup finely ground almond flour, 1/2 teaspoon grain-free baking powder, and 1/4 teaspoon sea salt to the mug.
Whisk the mixture with a fork until the batter is very smooth and no dry flour remains. Tap the mug once or twice on the counter to release any large air pockets.
Microwave the mug on high for 3 minutes.
Let the cooked bread sit in the mug for about 1 minute to firm up slightly. Run a thin knife around the inside edge if needed, then invert or gently shake the mug to release the loaf onto a plate.
Slice with a serrated knife and serve. Wrap any leftovers well and store in the refrigerator.

Notes

Notes
Make multiple batches by tripling or quadrupling the recipe and whisking the batter in a large bowl. Then pour the batter into various oiled mugs and microwave. Add 1 minute cook time for each additional mug.
Wrap leftover bread tightly in plastic wrap and store on the counter for
a day or so.