Almond Flour Coffee Mug Bread Recipe

 

Jamie here! I mentioned how I started doing Keto recently – and I promised to share the coffee mug bread recipe I use and love.  Well here it is!!

 

I started off with this Magic Mug Low Carb Bread recipe here which is great and uses no dairy (for anyone who needs to avoid that!)  If you're allergic to nuts or prefer the less-expensive coconut flour, I also highly recommend Kasey Trenum's 90-second bread that actually tastes good!

 

I took notes from both of these recipes and made a couple minor adjustments for personal taste.  I've been making a batch on Sunday nights (a double batch if I'm sharing with my friend who just started Keto with me) and it's really helping me get through my first couple weeks.

Here's how I make my weekly batch of almond flour coffee mug bread.  (Find my ingredient list at the bottom of this post!)

 

Almond Flour Coffee Mug Bread Recipe

1 . Start with a straight-sided coffee mug

2 . Put a generous pat of butter in the mug and melt in the microwave.  Swirl it around until it coats the ENTIRE inside of the cup well.

3 . Add eggs, almond flour, baking powder and salt (plus cheese if you will be using your bread for savory meals)

4 . Whisk all ingredients with a fork until combined and smooth

5 . Microwave for 3 minutes, the bread should rise to the top (or even slightly out of) the mug.

6 . Remove and let cool for 1 minute. Then hold with an oven mitt and shake upside down onto a cutting board.  (Mine comes out kind of like a tornado shape *see below* – so the little ends bits I usually use for my “croutons”) πŸ™‚

7 . Slice into thin circles.  Try to get 4-6 thin bread circles out of your “loaf”.

The amount of butter you see above was my first attempt and was NOT ENOUGH!

SUPER IMPORTANT: My friend Kasey warned me and she was SO RIGHT that you really need to put a GOODLY amount of butter in a skillet and toast up your bread circles on both sides.  This makes them YUMMIER and STURDIER for any sandwiches or mini pizza plans you might have in mind for the week.

Keep in mind this is almond flour, and it burns easily.  Keep a good eye on those puppies!

Guys – I really took these pics for my mom – so they're kinda goofy πŸ˜‰

BIGGER BREAD TIP:  Use a small straight-sided pyrex bowl to create bigger bread circles for the week.  (I use the 4-cup bowl from this set) You can use these to make open-face sandwiches, personal pan pizzas, and all sorts of other creations!  I doubled the recipe for my pyrex bowl and it came out beautifully! (But was harder to remove, so load up on that butter)

My pictures are super horrible (because I only took them to send my mom) but here are some ways you can use your almond flour coffee mug bread throughout the week.

Mini Pizzas! 

Load cold bread up with low-carb marinara, meats you like, mushrooms, veggies, etc… and lots of cheese.  Put it in the microwave and voila!  I love that when you microwave this bread it actually gets a little crisper.  Like it activates that butter and re-toasts it.  Perfect!

Open Face Sandwiches!

Lunchmeat, Cheese, Bacon – yum!  I just pop mine in the microwave to make life easy – and like I mentioned before, the bread gets crisper instead of soggier (amazing!)

Mississippi Chicken Bowl!

You can use these for buns when you make Mississippi Chicken – but when I use the leftovers for a few days, I like to put my chicken in a bowl (I've added sauteed mushrooms here) and add some cut up bread as an extra crouton-like texture.

Here's a very bad pic of how I heated them both up in the skillet together. πŸ˜‰

MEXICAN RESTAURANT TIP:

I always order Pollo Loco with Chicken and Steak (It's just cheesy chicken and steak pieces over rice).  I was SO worried I would totally cave the first week we went out with the family – when I had to ask for no rice πŸ™  But I brought along a little baggie of my almond flour bread croutons – and sprinkled them over my pollo loco.  It added just enough texture to make me feel totally satisfied (I couldn't even finish more than half my meal!)

 

Ingredients for Almond Flour Coffee Mug Bread:

(Double for Pyrex Bowl loaf)

  • Straight sided mug
  • Big pat of butter
  • 2 large eggs
  • 1/2 cup almond flour (course or fine – depends on if you like a little more texture)
  • 1/2 tsp baking powder
  • 1/4 tsp Himalayan Pink Salt (for extra minerals) or regular salt if that's all you have
  • 2 tbsp of your favorite shredded cheese – parmesan, sharp cheddar, etc… (Optional add-in for savory bread!)

Macros: Depending on if you use cheese and which flour you choose – your carbs will be slightly different.  Plugging these ingredients into an app like MyFitnessPal or CarbManager will give you your totals!

For tons more ideas on ways to eat well on Keto – check out these FREE Keto Meal Plans here!

 

 

 

 

 

 

 

 

 

 

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Comments

  1. Oh my gosh… I’m so excited about this! You are totally right, frying them in butter after making them takes it from a sad, pointless thing into glory!! YUM!!

  2. Nicole Ray says

    Hi,I so wanted to start this in January. It seemed so overwhelming I quit after a few days!!Did u use a certain website to know how many carbs and calories to eat?You look wonderful!!I’m exactly where u are when u started ,just getting into 16

    • Hi Nicole! Jamie here – I use this FB Group here for support and questions: https://www.facebook.com/groups/1482498578529135/ And I use the CarbManager app to plugin foods I’m eating to see how many carbs, fat, protein I’m getting and make sure I stay sort of balanced πŸ™‚ It can be super overwhelming – I’m lucky in that I went through it with a couple other people and we shared tips we’d all learned. I think a lot of what I learned was just through googling – I know that’s not a very helpful answer but I wish you the very best on your journey!! ~ Jamie, PPP Team

  3. How many servings for the single mug bread or the double batch in the bowl?

    • I slice mine as thin as I can so I can use them more often with less carbs πŸ˜‰ But you can probably get 4 -5 slices out of the cup and maybe more for the bowl.

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