This easy 90 second keto mug bread, is ready in 3 minutes and is perfect for breakfast or even lunch sandwiches!
Why You'll Love It
If you miss bread on your keto or low carb diet, this is a quick and easy substitute that you can enjoy. It takes about 3 minutes from gathering the ingredients to getting it on your plate and contains only 5 net carbs.
I make this every day and it's so convenient even when I'm short on time. My daughter will gladly eat this with me in a pinch. To her, it tastes just the same as regular bread and she loves the sandwiches I make with it.
I particularly love the texture as it is really close to regular bread and it does not taste eggy at all. Its shape comes out just like a flat bun which makes it so perfect for sandwiches. And it holds its shape very well and does not fall apart!
Ingredients Used
- Almond flour + coconut flour: I like to use a mix of both flours because it gives the most consistent texture. Almond flour on its own can be too light and coconut flour can be quite dense. Mix them together and you have a winning combination.
- Eggs: Low carb flours do not naturally bind due to the lack of gluten so you need eggs to act as a binder.
- Baking powder: Don’t omit this or the bread wouldn’t rise.
- Flavorings and sweeteners: Vanilla extract, cinnamon, monkfruit sweetener and a pinch of salt. I always like to include a little salt to balance out the flavors. Also, you can substitute the monk fruit sweetener with your favorite low carb sweetener.
- Olive oil: For moisture.
How To Make 90 Second Keto Mug Bread
- Mix the dry ingredients together first. The quantity of baking powder added is so small and you want to make sure it is well mixed in with the flour.
It also saves time if you use just one bowl to mix everything. Cleanup is also much easier that way.- In a small microwave bowl or ramekin bowl, mix in the almond flour, coconut flour, cinnamon, baking powder, monkfruit sweetener, and salt together. Then add the egg, olive oil, and vanilla extract to the same bowl.
- Whisk thoroughly and place it in the microwave for 90 seconds. When it’s done, let it cool down for a minute. It gives it a chance to really set and get that nice fluffy texture.
- Then flip upside down onto a plate and let it cool some more for another 5 minutes. You can, of course, skip this step if you're short on time or really hungry!
- Cut across into halves and eat anyhow you like!
What can I eat this recipe with?
You can substitute this keto bread in any dish that calls for bread. You can slather on some butter and eat with eggs and bacon.
You can also enjoy it as a breakfast or lunch sandwich with tomato, lettuce, and cheese fillings. You are only limited by your imagination!
Tips and Variations
- Olive oil can be substituted with butter.
- You can make this 90 second keto bread more savory and less sweet by omitting the monk fruit sweetener and adding garlic, herbs, or other spices.
- Make sure the egg is at room temperature to avoid an eggy taste. You can do this by dipping in lukewarm water for a few minutes.
- To prevent holes from forming at the bottom, gently jiggle the mix so it spreads evenly before placing it in the microwave.
Frequently Asked Questions
Can I make this mug keto bread ahead?
Yes! You can make this 90 second bread ahead and store it in the fridge for 2-3 days but it is the freshest if you eat it the same day. And because it’s so easy and quick to make, it’s not really a problem.
But you can prep it ahead, which I often do. The best way is to mix the dry ingredients - almond flour, coconut flour, baking powder, cinnamon, monkfruit sweetener, and salt - in a ziploc bag until I need it.Sometimes, I do 3 or 4 of these in different Ziploc bags and store them in the pantry.
When I’m ready to make it, I pour it into a small bowl, mix it together, then add the egg, olive oil, vanilla, and monkfruit sweetener. Then I mix together and pop it in the microwave. Easy peasy!
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📖 Recipe
90 Second Keto Mug Bread
Ingredients
- 2 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 egg
- 1 tablespoon olive oil
- ½ teaspoon monk fruit sweetener
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- pinch of salt
Instructions
- Mix the dry ingredients together in a small microwaveable bowl.2 tablespoon almond flour, 1 tablespoon coconut flour, ½ teaspoon monk fruit sweetener, ½ teaspoon baking powder, ⅛ teaspoon cinnamon, pinch of salt
- Add the egg, olive oil, and vanilla extract to the same bowl.1 egg, 1 tablespoon olive oil, ½ teaspoon vanilla extract
- Whisk thoroughly and microwave for 90 seconds.
- When it’s done, let it cool down for a minute.
- Flip upside down onto a plate and let it cool for another 5 minutes.
- Serve and enjoy toasted or as a sandwich!
Notes
- Olive oil can be substituted with butter.
- You can make this 90-second bread more savory and less sweet by omitting the monk fruit sweetener and adding garlic, herbs or other spices.
- Make sure the egg is at room temperature to avoid an eggy taste. You can do this by dipping in lukewarm water for a few minutes.
- To prevent holes from forming at the bottom, gently jiggle the mix so it spreads evenly BEFORE placing it in the microwave.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
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