Mug Bread
An amazingly easy low carb, Keto friendly, "bread" made from Almond Flour.
For years, My Number One Fan and I stayed on a Low Carb Diet. It did what we needed it to do when we did it, but we're both more into a balanced diet these days, eliminating sugar and enriched flour products to a large degree, and going for moderation. As such, when I migrated Kitchen Tapestry to the Squarspace platform in 2024, I eliminated or modified most of the low carb recipes I had accumulated.
There are two exceptions, however. One is a recipe called Cloud Bread Blinis, which regardless of what kind of diet you're on, are simply delicious and a fabulous accompaniment to caviar and smoked salmon.
The second exception is this recipe, Mug Bread.
As the name of the recipe implies, you need a large coffee mug to pull this recipe off in your microwave oven. The mug should be the kind that holds roughly 2-1/2 cups, measuring about 3-1/2-inches in diameter and about 5-inches tall.
I will give all the credit for this recipe's creation to A Spicy Perspective website under the name Magic Mug Low Carb Bread, by its author, Sommer Collier, and to My Number One Fan for finding it. The recipe itself is attributable to Sommer Collier's daughter, Ava, who tested scores of recipes before creating this one. Apparently, the child - afflicted with IBS and perhaps other grain related allergies - wasn't going to rest until she had a reasonable, easy-to-make facsimile of bread. I think the kid nailed it.
Mug Bread
Ingredients
- 2 large eggs
- 1/2 cup fine ground almond flour (like, Bob's Red Mill)
- 1/2 tsp baking powder (like, Clabber Girl)
- 1/4 tsp fine sea salt
- non-stick cooking spray (like, Pam)
Instructions
- Liberally spray the inside of the mug with the non-stick spray.
- Crack the eggs into the mug and whisk briskly with a wire whisk.
- Add the almond flour, baking powder and salt, and then whisk some more until very smooth without lumps.
- Tap the mug onto the countertop a few times to dislodge any air pockets.
- Microwave on high for 3 minutes. Shake the round loaf out of the mug, slice and serve warm.
Notes
- The Internet will give you lots of advice about how to separate egg yolks from whites, but the easiest way is to crack the egg open in the palm of your hand and allow the albumen to simply slip through your fingers to the bowl below. You're left holding the yolk.
- Folding means folding, not stirring. This takes a little patience, but the idea here is to be gentle with the batter, to slowly incorporate the egg whites into the yolk mixture so as to not break down all of the air bubbles in them.
