This 90 Second Keto Mug Bread is a delicious, nutritious, and super easy way to satisfy your bread cravings on a low carb diet. The vegan, keto, and paleo-friendly ingredients will make you feel great and nourish your brain for the day ahead!
- 3 Tbsp almond flour
- 1 Tbsp flaxseed meal
- 1 tsp arrowroot
- ¼ tsp baking powder
- Dash of salt
- 1 tsp avocado oil
- 2 Tbsp water
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Mix dry ingredients in a small bowl until well mixed, breaking up any chunks of almond flour, if needed.
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Add the avocado oil and water and stir or whisk until smooth.
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Pour into an 8 ounce (1 cup) ramekin or Pyrex. Use a spoon to smooth the top.
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Cook for approximately 1 minute 45 seconds (cook time will vary between 90 seconds and 2 minutes, see note below)
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Turn out of ramekin and let cool for 1-2 minutes. Toast the biscuit whole, bottom side up on the lowest setting, if using a toaster oven. If using a toaster, slice the biscuit and toast at the lowest setting. Let cool for a few min before slicing in half. Toasting helps the bottom firm up.
- The bottom of the biscuit will be slightly moist after cooking in the microwave. Toasting the biscuit quickly on the lowest setting will dry out the remaining moisture, without drying out the biscuit.
- Cook time may vary from 1 minute 30 seconds to a full 2 minutes, depending on your microwave. If your biscuit is very moist on the bottom after cooking in the microwave, it may need another 15-30 seconds. If your biscuit is crunchy on the bottom, cook 15-30 seconds less the next time.
- This microwave biscuit is intended to be eaten immediately after it cools. It will start to harden if left to sit for 10 minutes or more.