A very easy microwave mug bread recipe that takes 3 minutes and 30 seconds to prepare, yielding 1 mug loaf (2 mini sandwich slices). Cooking times depend on microwave wattage: High Power (100%) for 70-80 seconds, Standard Medium-High Power (80-90%) for 90 seconds, or Low Power (50%) for 2 minutes 15 seconds.
Ingredients
- 1 Tbsp (14g) Butter or Avocado Oil (melted; ghee or neutral oil works great)
- 3 Tbsp (21g) Fine Almond Flour (or 1⅓ tbsp Coconut Flour for a lighter option)
- ½ tsp Baking Powder
- 1 large Egg (room temperature)
- 1 tiny pinch Fine Sea Salt (add garlic powder if desired)
Instructions
- Grease the Mug: Pour the melted butter or oil into a microwave-safe mug (a straight-sided, wide 4-inch mug or ramekin works best for slicing). Swirl it around so the bottom and lower sides are lightly coated.
- Add Dry Ingredients: Add the almond flour, baking powder, and a pinch of salt directly into the mug. Whisk with a fork until there are no clumps.
- Blend the Batter: Crack the egg into the mug. Stir briskly with a fork for 30–45 seconds until you have a smooth, homogeneous batter with no hidden dry flour pockets at the bottom.
- Microwave: Tap the bottom of the mug twice on the counter to level the top and pop any trapped air bubbles. Place in the center of your microwave and heat on High for 90 seconds.
- Cool and Slice: Remove carefully (the mug will be hot). Let it cool for 1 to 2 minutes. Run a knife around the edges and invert the mug—the round bread loaf should slide right out.
- Toast (Optional, but Recommended): Slice the loaf horizontally into two round bread slices. Pop them in a toaster or pan-fry in a skillet with a dab of butter for 1–2 minutes until golden brown and crisp.
Notes
Doneness Check: Tap the top of the bread gently with your finger. It should feel springy and dry to the touch. If it feels wet or tacky, heat in short 10-second bursts. Storage: Best enjoyed immediately or within 12 hours at room temperature. Refrigerate in an airtight container for up to 3 days. Freeze wrapped tightly for up to 1 month. Nutritional Values per full mug loaf: 235 kcal, 5.7g Total Carbohydrates, 3.0g Dietary Fiber, 2.7g Net Carbs, 8.0g Protein, 20.0g Total Fat, 8.5g Saturated Fat, 280mg Sodium, 215mg Cholesterol.
