90-Second Keto Mug Bread
A single-serving almond flour bread that cooks in the microwave in 90 seconds. Slice it, toast it in butter and you have sandwich bread in about 10 minutes.
Nutrition per serving
1 mug bread (2 slices)- Net carbs
- 4.3g
- Calories
- 391kcal
- Protein
- 14g
- Fat
- 36g
- Total carbs
- 7.9 g
- Fiber
- 3.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Two tablespoons of coconut flour stand in for the almond flour, with a splash of cream to keep it moist. The crumb is softer and paler, closer to white sandwich bread.
- Whisk the cream in with the egg, then let the batter stand 1 minute — coconut flour thickens it as it hydrates.
- Microwave 60–75 seconds, until risen and just set on top. Coconut flour dries out quickly, so err on the short side.
Flaxseed (dairy-free, nut-free): Ground flaxseed and olive oil make a hearty, whole-grain-style bread that is free of dairy and nuts, with only about 1.5 g net carbs.
- Swirl the olive oil around the mug instead of melting butter, then whisk in the flax, baking powder, salt and egg. Let the batter stand 1 minute to thicken.
- Microwave 75–90 seconds. Flax bread is darker, moist and a bit denser, so toast the slices well to firm them up.
Cheddar jalapeño: Sharp cheddar and a little minced jalapeño stirred through the batter for a savory cheese bread that is great with eggs or chili.
- Fold the cheddar and jalapeño into the finished batter.
- Microwave 90–100 seconds; the cheese adds moisture, so check that the top springs back before turning it out.
- Also add
- Also add
Estimated cost $1.07 for 1 servings ($1.07 each) · how we estimate
Instructions
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Put the butter in a flat-bottomed microwave-safe mug or a 4-inch (10 cm) ramekin and microwave 15–20 seconds until melted. Swirl it to coat the sides.
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Add the almond flour, baking powder, salt and egg. Whisk with a fork for 30 seconds, scraping the bottom edges, until smooth with no dry pockets.
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Microwave on high for 90 seconds (about 1000 W). It's done when it has risen, pulled slightly away from the sides and the top springs back when pressed; if the center still looks wet, give it 10–15 seconds more.
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Run a knife around the edge, turn the bread out onto a board and let it cool 2–3 minutes — it firms up as the steam escapes.
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Slice horizontally into two rounds. Toast in a toaster, or in a buttered skillet over medium heat for 1–2 minutes per side, until golden and crisp at the edges.
Tips for success
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A wide ramekin gives slices the size of a sandwich round; a tall mug gives a taller loaf you can cut into three thinner slices. - No microwave? Bake it in a greased ramekin at 350°F (175°C) for 12–15 minutes until golden and set.
- Add ¼ tsp garlic powder and a pinch of Italian seasoning for a savory version, or make a double batch for keto croutons.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 1 month
Reheat: Re-toast slices in a toaster or a buttered skillet, 1–2 minutes per side.
Prep tip: Slices freeze for up to a month — toast them straight from frozen.
Best fresh. Leftover slices keep in the fridge up to 3 days; re-toast before eating.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietTwo tablespoons of coconut flour stand in for the almond flour, with a splash of cream to keep it moist. The crumb is softer and paler, closer to white sandwich bread.
- blanched almond flour → coconut flour
- + 1 tbsp heavy cream
4.5 g net · 283 kcal · 9.5 g protein · 24 g fat · ≈$0.64 per serving (+0.2 g net carbs vs the original)
Flaxseed (dairy-free, nut-free)
SwapGround flaxseed and olive oil make a hearty, whole-grain-style bread that is free of dairy and nuts, with only about 1.5 g net carbs.
- blanched almond flour → ground golden flaxseed
- butter → olive oil
1.4 g net · 342 kcal · 11 g protein · 30 g fat · ≈$0.76 per serving (−2.9 g net carbs vs the original)
Cheddar jalapeño
FlavorSharp cheddar and a little minced jalapeño stirred through the batter for a savory cheese bread that is great with eggs or chili.
- + ¼ cup shredded sharp cheddar
- + ½ medium jalapeño
5.5 g net · 506 kcal · 21 g protein · 45 g fat · ≈$1.47 per serving (+1.2 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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