, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low carb mug bread
Ingredients
- 1 tbsp 1 tbsp butter
- 1 tbsp 1 tbsp almond flour
- 1 tbsp 1 tbsp coconut flour
- ¾ tsp ¾ tsp baking powder
- ½ tsp ½ tsp poppy seeds
- 1 pinch 1 pinch salt
- 1 1 egg, beateneggs, beaten
- 1 tbsp 1 tbsp heavy whipping cream
Instructions
- Add the butter to the mug (with a flat bottom) and microwave.
- Mix together all dry ingredients in a bowl. Crack in the egg, add the melted butter, and stir in the cream. Combine until smooth and make sure there are no lumps.
- Pour the batter into the mug and 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.
- Let cool and remove from the mug. Slice in half and toast — that's how you get the best texture and taste.
Instructions for baking in the oven
Preheat oven to 350°F (175°C), and grease a 4.5” wide, oven proof bowl with butter.
In a medium sized bowl, whisk together all dry ingredients, including the optional poppy seeds. Add in the egg and cream, whisking until smooth. Make sure there are no lumps. Pour the batter into the bowl.
Place bowl in the oven, and bake for 10-15 minutes. Insert a toothpick or sharp knife in the middle of the bread. If the toothpick is clean, it is done!
Let cool and remove the bread from the bowl. 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 1⁄2 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 unbaked dough 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, chia, hemp, or sesame seeds. Use about 1⁄2 teaspoon of seasoning for each piece.
92 comments
Unfortunately they are not a 1:1 sub as coconut flour needs much more liquid than almond flour. Depending on the extent of the allergy, you can try hazelnut or sesame seed flour though we have not tested this recipe with those alternatives.
This would be extremely dry and crumbly without the cream.
Thanks
That is likely from the olive oil.
You can try coconut cream.
Try 90 seconds instead.
https://www.amazon.ca/OXO-Good-Grips-Microwave-Cooker/dp/B01N23XS8Z/r...
Preheat your oven to 400F.
Place parchment paper on a baking pan and generously butter the parchment. For each bread you will be making, butter the inside of an english muffin ring and place on the baking pan.
In individual bowls, mix together all dry ingredients in the mug with a fork or spoon, including the optional poppy seeds (I added 1/8 teaspoon of xanthan gum to the other dry ingredients). Crack in the egg and stir in the cream. Quickly combine until smooth and make sure there are no lumps.
Spoon each bowl into individual rings being careful to not deflate the already rising batter. Bake for five minutes on one side, carefully flip and bake an additional five minutes. The breads should have pulled away from the side of the rings and be lightly browned on both sides, if not, you can leave in the oven another minute or two.
Remove rings and allow to cool for about 5 minutes. Slice in half and toast — I use the bagel setting on my toaster so only the insides toast. Beautiful, raised, English muffin look-alikes.
You can click the Nutrition+ tab under the list of ingredients.
I will make this recipe again!
All of our recipes list nutrition information per serving. The default serving for this recipe is that 1 serving so yes, in this case it's for the whole thing.
Well, this was amazing! I wasn't sure I would like it due to the coconut flour. I don't care for the sweet taste in a savory bread, but the almond flour must have cancelled out the coconut flavor.
This reminded me more of a bisquit, which I love, so no complaints there. I like the idea of a strawberry shortcake. Maybe a bit of Swerve to sweeten it up. Many possibilities with this recipe!l give it four stars!
Added 10 g carob kernel flour and 5g psyllium husk flour per 6 servings.
Then it worked sufficiently well.
You may wish to check the freshness of your baking powder, as well as making sure it's an aluminum free brand.
Thanks
Val
Pour it in before baking. This will help keep the muffin from sticking.
I have also made this with 1 packet of stevia and 1 TBS of blueberries. YUM.
You may try it with 3 tbsp almond flour and leave out the coconut flour, but the recipe has not been tested with this change.