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Toasted Mug Bread

Toasted Mug Bread

Toasted bread is a staple food in the American diet. I grew up eating it—just like everyone else in my hometown. When we started eating keto, I quickly realized that I needed a gluten free, low carb replacement for it. What was I going to use to sop up the last bit of foie gras fat? How was I going to eat crab dip? My version, Toasted Mug Bread, takes a few minutes in the microwave. That way, I can make it when the craving strikes.

I received it as a wedding gift from my good friend Rachel. When I use it, I recall all of the love on that day.

Post a picture with your favorite mug in Gourmet Keto. Let me know why it makes things taste extra special.

Less than 5 minutes

5 minutes

1 large egg
1 tablespoon heavy whipping cream
1 tablespoon butter, melted
1 tablespoon extra-fine almond flour
1 tablespoon coconut flour
¼ teaspoon baking powder
Pinch Kosher salt
2 tablespoons butter


  1. In a small bowl, whisk together egg, cream, melted butter, flours, baking powder, and salt.
  2. Pour into microwave safe mug.
  3. Tap bottom of mug against hard surface to displace any bubbles.
  4. Microwave on high for 90 seconds or until top of bread appears dry.
  5. Invert mug onto a cutting board and let bread slide out.
  6. Slice into half-inch thick rounds.
  7. In a small skillet, melt butter.
  8. Add each round to skillet and toast until golden brown on each side.

4 servings

This is a fun recipe to experiment with. Sometimes, I add shredded cheese and fresh herbs to it.

While I prefer my mug bread toasted, you can omit that step to cut the fat and calories.

I use this recipe to make the bread for many of my favorite dishes: Hot Brown, Crab Dip, Eggs Benedict, and more.

Net carbs: 1 grams
Total carbs: 2 grams
Fiber: 1 grams
Fat: 12 grams
Protein: 2 grams
Calories: 126
Glycemic load: 0



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