Keto Bread Recipe

Keto Bread In A Mug With Almond Flour – Microwave Recipe

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This epic keto bread is made in a mug in a microwave in 90 seconds! Low carb and no gluten! It toasts beautifully and tastes like real bread!

Keto Bread In A Mug With Almond Flour

OMG! This keto bread in a mug is so amazing, it feels like it’s almost too good to be true! Look at this golden brown toasted keto bread with real bread texture and real bread taste! Super high protein and low carb and so good for you!

If you are on the keto, paleo, gluten-free or low-carb diet, you absolutely NEED this amazing lowcarb bread recipe in your life! If you miss real bread, this is as close to real bread as it can get!  Imaging biting into this chewy bread with real holes and crumbs and eating it all up – oh yeah!

Best Ever Keto Bread

Another amazing thing about this keto bread is that it makes you extremely full! Unlike the real bread that’s full of carbs that just make you hungry, this healthy protein bread is super filling! If you eat this keto bread in a mug for breakfast, it will keep you full until lunch!

Low Carb Gluten Free Keto Bread Spread With Butter

You can use this keto bread to make sandwiches, burgers or toast.  Try it spread with mashed avocado to make amazing avocado toast – yum!

Keto Bread With Almond Flour

How To Make Microwave Keto Bread With Almond Flour

This easy microwave keto bread is extremely easy to make.  Since it’s individual serving, it just cooks in a microwave in 90 seconds!

To make this protein bread, you will need either a very wide microwave-safe mug or a small microwave-safe bowl.  Do not make this in a narrow mug as the bread will end up too small in diameter.  If your mug is not wide, just use a bowl :)

The ingredients for this individual serving keto bread are very simple – 3 tbsp of almond flour, 1 egg white, 1/2 tsp of baking powder and 1 1/2 tbsp of melted butter.  First, melt the butter in a mug or bowl, then mix in the almond flour and baking powder, and then mix in the egg white.  Microwave on High for 90 seconds and your lowcarb bread is ready!

Here’s how the almond flour batter looks before it is cooked:

Keto Bread Almond Flour Batter

And here’s how it looks after it’s microwaved for 90 seconds:

Microwave Keto Bread In A Bowl

It doesn’t get stuck to the bowl, it just comes right off!

Microwave Gluten Free Bread With Almond Flour

Slice the keto bread in half like a muffin and enjoy! If you’d like, toast it in the toaster – so good!

How To Make Keto Bread In A Mug

If you like this keto bread recipe, you will also love these amazing healthy recipes:

Gluten-Free Cheese Bread – these epic cheese dinner rolls are gluten-free and taste amazing!

Tomato Cucumber And Avocado Salad – this healthy salad is so colorful and tasty, everyone loves it!

Turkey Taco Lettuce Wraps – using a lettuce leaf instead of a taco shell to make keto tacos!

Easy Chicken Fajitas – high protein low carb complete meal, so easy to make!

Baked Kale Chips – healthiest keto snack ever, these oven baked kale chips are so crunchy and addictive!

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90 Second Keto Bread In A Mug

This amazing keto bread is made in 90 seconds in a mug in a microwave! It toasts beautifully and tastes like real bread! No carbs and no gluten! This is the only keto bread recipe you'll ever need!
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Course: Bread
Cuisine: American
Servings: 1 serving


  • 3 tbsp almond flour
  • 1 egg white
  • 1/2 tsp baking powder
  • 1 1/2 tbsp butter


  • Put butter in a wide microwave-safe mug (or small microwave-safe cereal bowl). Microwave for 10 seconds or until melted.
  • Add almond flour and baking powder to melted butter and mix until combined. Add the egg white and mix until combined.
  • Put the mug back in a microwave and microwave on High for 90 seconds.
  • Remove the keto bread from the mug and slice in half (like English muffin).
  • If desired, put the keto bread in the toaster and toast it.
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63 replies
  1. Diane
    Diane says:

    Can I use coconut oil instead of butter as I have allergies.

    Early reply appreciated as I want tu add some herbs to it and give it an Italian flavour

  2. Ashley
    Ashley says:

    I have made this at least 6 times! Its great to have an English Muffin type bread! I always toast mine so I havent tried it untoasted. My one issue I keep running into is large air pockets at the bottom of the bread. Is there a trick to prevent that from happening?

    • Melanie Mendelson
      Melanie Mendelson says:

      To minimize air pockets, mix the batter until it’s just combined (not overmixed and not undermixed). Also, I’ve seen some people recommend tapping the mug several times on the counter before microwaving as it can help get rid of excess air.

  3. Maria
    Maria says:

    Do you think it will be ok to do it with a whole egg, instead of just the egg white?, because it feels such a waste?, or if i am to make it with commercial boxed whites, what amount do you recommend??

    • Melanie Mendelson
      Melanie Mendelson says:

      You can make it with the whole egg, it will work fine, just the bread would have more “eggy” taste. Boxed egg whites are not recommended, someone told me the texture wasn’t right when they used them to make this keto bread.

        • RR
          RR says:

          Amazing. 3 tbsp of egg whites from the carton. When I removed the bowl/batter from the microwave, I thought “oh no, that was a mistake.” But then I sliced it horizontally and put the halves in the toaster. Absolutely incredible. Perfection. I am ecstatic to have finally found a keto bread in the mug that actually crunches.

  4. Semi-pro
    Semi-pro says:

    Start with salted butter and fresh baking powder(less than 30 days old), this will help with rise.
    Add salt to taste. (I found my almond flour was too raw? tasting) Also helps with fluffiness.
    Depending on wattage, cook bread for up to two minutes to reduce moisture.
    Brush beaten egg yolk on top of bun and broil for a second, until golden.
    Have fun and make it your own!

  5. Cyndi
    Cyndi says:

    I just started a low carb diet and have been searching high & low for a bread/roll replacement. I just made these and I must say they are delicious! Great buttery flavor. I can’t wait to experiment with them, I betting a cheese burger would be fantastic on this “muffin”. I topped them with a little low carb pizza sauce, mozzarella cheese & a pepperoni and my 10 year old twins asked if they could have them for dinner! I’d say they are a hit!! Thanks so much for sharing this recipe.

  6. Carole
    Carole says:

    Just made this and am amazed!
    Easy, Delicious, and Healthful – my three favorite requirements for any recipe.
    Thank you!!!!!

  7. Judy
    Judy says:

    Just tried – delicious!! Thanks for posting!

    When I put this into Senza app recipe builder my stats come out to:
    Calories 268
    Net carb 3
    Protein 8
    Fat 25

  8. Sheena
    Sheena says:

    Wow! Surprised at how tasty this was! Quick easy and I toasted and added some PB on mine! Yum! Do you happen to have the nutritional info or breakdown? Thank you

  9. Rebecca
    Rebecca says:

    Just made this to use as a burger bun! OMG it’s amazing!!!!!
    Didn’t see the nutritional info though, did I miss it?

  10. Carol Clement
    Carol Clement says:

    Thank you so much for this recipe. My daughter and I have Celiac’s and I love the mug breads and cakes. I added a pinch of sea salt and 1/8 teaspoon of garlic powder. I use a whole egg! Soo good! Next time I will use a slightly larger mug to get it the size of a hamburger bun. Awesome!

  11. John Hildebrandt
    John Hildebrandt says:

    I love this because it doesn’t have that nasty eggy taste. I added 1 teaspoon of sour cream And I just tasted like butter soaked bread. Awesome!

  12. Sarah
    Sarah says:

    Loved this recipe! I was so needing a bread fix after almost 21 days without carbs! Toasted and tried half with peanut butter and half with cream cheese! Yum! XO

  13. John Hildebrandt
    John Hildebrandt says:

    another tip I just tried yesterday… cut the bread into small pieces put a little garlic and onion powder on it and bake it for 15 minutes at 350 it gets dry and crumbles….. PERFECT breadcrumbs my keto meat loaf was exactly the same as my regular meatloaf.

  14. Tanya
    Tanya says:

    Came across this and made it on a whim…….Wow, I was impressed to say the least. I was skeptical because it smelled like eggs when I pulled it from the microwave. I cut it in half and toasted it. It was not bad, I put jelly on it, but seriously its my new sausage, egg, bacon mcmuffin.

  15. Eileen
    Eileen says:

    OMG! I’m 4 days keto (gonna try it as part of the Bone Broth Diet, for 21 days!) and just made this – now giggling with diabolical glee, to have found this loophole for getting my bread fix!

    So much better than I expected! After microwaving, I cut it in half like an English muffin, crisped it right up in the toaster oven… ate half with butter (heaven!) and half with cream cheese, green olive, semi-dried tomato (not as stellar as the buttered half, but still quite delish.) SO easy!

    I’m going to use these “English muffins” to make Eggs Benedict… maybe tomorrow? I know this will help a lot in the coming weeks…

  16. Bobbie
    Bobbie says:

    Thank you for a not so eggy version …. made this but threw in a couple packets of stevia a s some cinnomon for a sweet bread substitution …. cut in half with a little extra butter melting on top …. will be making this regularly now

  17. Theresa
    Theresa says:

    You’re probably tired of hearing this but I had to write you a huge thank you! Had a BLT (minus tomato add in avocado) craving all day. Found this early on and couldn’t wait to see what would happen. Almost messed up but for anyone who forgets to mix before blending don’t worry. I did use a whole egg and the 90 seconds for a 1000 watt microwave was spot on! The rise was incredible and the texture sublime! Used a 4″ ramekin and Wow!! If I wasn’t so full I’d whip another one up in a flash. Bookmarked as my go-to keto mug bread.

  18. Shannon Chappell
    Shannon Chappell says:

    This was pretty AMAZING!! Quick question, though….what kind of almond flour did you use? My bread looked almost grey or like wheat bread…and yours looks all light and pretty!! We will be making these again…but I want mine to look like YOURS! :-) I followed the recipe exactly, the only variable would be the type of almond flour! Thanks!

      • Shannon Chappell
        Shannon Chappell says:

        Thank you for responding!! That’s EXACTLY what I used too!! That’s so weird?! Maybe it’s just the lighting with your camera? What would happen if you used coconut flour or a mixture of the two?! Oh well….it tastes yummy and my daughter said she was DREAMING of having it again this morning….so I say that’s WINNING!! :-) <3

          • bkay
            bkay says:

            The one that looked like whole wheat was ground with the outer layer It’s brown) of the nut still intact. The white one used what’s called “bleached” almond flour. It’s actually blanched, which removes that outer layer.

  19. Michelle
    Michelle says:

    So happy I found this Ive been making mine with a whole egg and the smell was turning me off…it still tasted ok so I was just settling…lol thank you so much Ive been using the box egg whites and it does come out mushier but then I just toast it on the stove and its perfect.

  20. Kristin
    Kristin says:

    Have you figured a way to make multiple English muffins without having to do individual daily I love these but I need them to already be made didn’t know if you had a trick you could share ?

  21. Nancy
    Nancy says:

    Thank you so much! You just made my life so much easier! I tried to make this bread, perfect the first time. My super egg hating son is struggling with Keto and no bread or cake. This is going to change his outlook on a Keto lifestyle. Thank you!

  22. Carol
    Carol says:

    Thank you! This is a game changer for me. FIY, for anyone not wanting to use the baking powder because of the cornstarch I used 1/8 tsp of baking soda and it worked just fine. I also added Italian seasoning to the batter for more flavor. I’m also going to try a little cinnamon sometime.

  23. Pamela Taylor
    Pamela Taylor says:

    This is life changing!! :) I have always been hesitant to try this 90 second bread thing…not sure why, but I was. Made it last night exactly as your recipe stated and it was silly good. I topped with a small amount of butter and sugar free jam, oh yes, hit the spot. Thank you, great recipe.

  24. Pamela Taylor
    Pamela Taylor says:

    I have already posted a comment but had to add this one. The first time I made this I used sugar free jelly for my topping. Last night I used 1 tablespoon of strawberry cream cheese spreadable….game changer. It has 2.5 grams of carbs per the container in one tablespoon. Really that 1 tablespoon was more than enough to satisfy my sweet tooth without any additives. Thanks again.

  25. Karen
    Karen says:

    I have an allergy to dairy so I tried this with coconut oil. It turned out greasy which was problematic for toasting. Anyone who has mastered the coconut oil substitute, please post quantity used. TY

  26. Melissa
    Melissa says:

    I had 4 whites left from hollandaise so I did this recipe x4 and baked at 350° for 15 minutes using an english muffin pan. Made 6 perfect english muffins.

  27. Jennifer D
    Jennifer D says:

    Hands down the best keto mug bread I’ve tried, the others were so eggy and gross…. I missed bread SO MUCH that I was contemplating an epic cheat until I found this. You saved me! I can’t wait to try the other versions from other commenters…. as a bun for a burger, as a pizza crust, BLT sandwich bread, adding maple flavor for a faux McGriddle, etc. THANK YOU.

  28. Rose P
    Rose P says:

    I started a low carb diet and I was really missing bread. I just tried this and it came out delicious. Thank you so much! This recipe is a keeper.

  29. Rita
    Rita says:

    This bread is fantastic! I’ve been on Keto for over two years and have tried many, many mug breads and cakes and all were not worth making again. I was making Keto lemon and garlic shrimp and wanted bread to soak up all that yummyness and your bread was totally perfect. I first covered the bread with a garlic-butter spread, topped with parmesan cheese before broiling. Perfect! I’m made it again for eggs over toast and the result was just amazing. Thank you so much and I look forward to trying more of your recipes.


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