Second Low-Carb Mug Bread

Ingredients

• 3 tablespoons fine almond flour
• 1 large egg
• ¼ teaspoon baking powder

Optional for serving: Butter, cream cheese, avocado, or your favorite sandwich filling. These are not needed to make the bread.

Instructions

1. Choose a mug. Use a microwave-safe mug that holds at least 12 oz. The batter rises as it cooks, so a small cup may overflow. A straight-sided mug makes the finished bread easier to remove and slice.
2. Beat the egg. Crack the egg into the mug. Beat it thoroughly with a fork until the yolk and white are combined. Run the fork around the bottom edge of the mug, where unmixed egg white can hide.
3. Add the dry ingredients. Add the almond flour and baking powder. Stir until you have a uniform batter with no dry pockets of flour. Scrape down the inside of the mug as you mix. The batter should be thick enough to coat the fork but still easy to stir.
4. Cook the bread. Microwave on high for 75 seconds. Check the center. If it still looks wet, continue cooking in 10–15-second intervals, up to about 90 seconds total for most microwaves. The top should look set and spring back lightly when touched. Microwave ovens vary in power, so use the appearance of the bread as your guide.
5. Let it rest. Leave the bread in the mug for 1 minute after cooking. The mug and bread will be hot. This short rest helps the center finish setting and makes the loaf easier to handle.
6. Remove and slice. Run a butter knife around the inside edge of the mug. Tip the bread onto a plate or small cutting board. Cut it horizontally into two or three slices with a serrated knife. Serve warm, or toast the slices for a more bread-like surface.

For a toasted finish

Heat a dry nonstick skillet over medium-low heat. Add the sliced bread and cook for about 1–2 minutes per side, until lightly golden. Toasting is especially useful if you plan to add a moist topping, such as avocado or a fried egg. You can also use a toaster oven, keeping an eye on the small slices because they brown quickly.

Tips

Use fine almond flour. Fine, blanched almond flour gives the bread a more even crumb. Coarse almond meal will still work, but the loaf may feel grainier and look darker.

Measure the flour level. Spoon almond flour into the tablespoon and level it off. Packing in too much can make the batter dry and dense. If you use a very small egg and the mixture seems difficult to stir, add a few drops of water before cooking.

Mix the egg thoroughly. A streak of egg white that has not been mixed into the batter can cook into a separate, rubbery patch. Take a few extra seconds to beat the egg before adding the almond flour.

Stop cooking when the center sets. Microwaving for too long is the most common reason mug bread becomes tough. Start with 75 seconds, then add time only if the middle still looks wet. A little steam when you cut the warm bread is normal.

Let it cool slightly before slicing. Freshly cooked mug bread is delicate. Resting it for a minute helps it hold together, and a serrated knife cuts it without pressing it flat.

Expect a small loaf. This is a single serving designed for a mug. It will not have the chewy texture of yeast bread, but it should be soft enough to slice and sturdy enough to toast.

Storage

Mug bread has its best texture just after cooking, especially when the slices are lightly toasted. If you make it ahead, allow it to cool completely, then place it in an airtight container. Refrigerate for up to 2 days.

For the best reheated texture, slice the bread while cool and toast it in a skillet or toaster oven. You can warm it briefly in the microwave, but additional microwaving may make it rubbery. Start with a few seconds and check it before heating further.

You can also freeze cooled slices in a sealed freezer bag for up to 1 month. Separate the slices with small pieces of parchment paper so you can remove one at a time. Toast them from frozen or thaw them in the refrigerator before warming.

Do not store mixed, uncooked batter at room temperature. Since it contains raw egg and baking powder, it is simpler to mix the three ingredients when you are ready to cook.