📝 About This Recipe
This lightning-fast keto staple is a game-changer for anyone craving the comfort of warm bread without the carb-heavy commitment. Crafted with high-fiber coconut flour and a touch of savory seasoning, it yields a remarkably light, airy texture that defies its 90-second microwave cook time. Whether toasted to a golden crisp or enjoyed soft and buttery, this versatile bread is the ultimate solution for low-carb sandwiches and morning toasts.
🥗 Ingredients
Dry Ingredients
- 2 tablespoons Coconut flour (sifted to remove lumps)
- 1/4 teaspoon Baking powder (aluminum-free preferred)
- 1/8 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Garlic powder (optional, for savory flavor)
- 1/4 teaspoon Dried Italian herbs (optional)
Wet Ingredients
- 1 Large egg (at room temperature)
- 1 tablespoon Salted butter (melted and slightly cooled)
- 1 tablespoon Heavy cream (can substitute with unsweetened almond milk)
For Finishing
- 1 spritz Avocado oil spray (to grease the ramekin)
- 1/2 teaspoon Everything Bagel seasoning (for topping)
- 1 teaspoon Unsalted butter (for pan-searing)
👨🍳 Instructions
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1
Select a microwave-safe mug or a 4-inch wide ramekin. A wider ramekin will yield a shape more reminiscent of an English muffin, while a mug will result in a taller, narrower loaf.
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2
Lightly grease the inside of your chosen vessel with avocado oil spray or a small amount of melted butter to ensure the bread releases easily.
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3
In a small mixing bowl, whisk together the coconut flour, baking powder, sea salt, garlic powder, and dried herbs until no clumps remain.
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4
Add the melted butter and heavy cream to the dry mixture, stirring briefly to combine.
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5
Crack the room-temperature egg into the bowl and whisk vigorously with a fork or mini-whisk until the batter is smooth and pale yellow.
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6
Let the batter sit for 30 seconds; this allows the coconut flour to absorb the moisture, resulting in a better crumb structure.
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7
Pour the batter into the prepared ramekin or mug, smoothing the top with the back of a spoon.
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8
Microwave on high for 90 seconds. Note that microwave wattages vary; if the center still looks wet, add 10-15 seconds.
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9
Remove carefully from the microwave (the vessel will be hot!) and let it cool for 1 minute in the ramekin.
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10
Run a thin knife around the edges and invert the bread onto a cutting board.
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11
Slice the bread horizontally into two even rounds.
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12
For the best texture, heat a small skillet over medium-high heat with a teaspoon of butter and sear the cut sides of the bread for 1-2 minutes until golden brown and crispy.
💡 Chef's Tips
Always use room temperature eggs to prevent the melted butter from seizing and creating lumps in your batter. Sifting the coconut flour is crucial as it tends to clump in storage and can leave dry pockets in the finished bread. If you find the bread too 'eggy,' try using only the egg white or adding an extra tablespoon of coconut flour. Don't skip the pan-searing step; the Maillard reaction adds a depth of flavor and a crunch that mimics traditional toasted bread. For a sweet version, omit the garlic and herbs and add a drop of stevia and a dash of cinnamon.
🍽️ Serving Suggestions
Top with smashed avocado, a squeeze of lime, and red pepper flakes for a keto avocado toast. Use as the base for a breakfast sandwich with a fried egg, crispy bacon, and sharp cheddar cheese. Serve alongside a hot bowl of keto-friendly tomato basil soup for dipping. Spread with thick grass-fed butter and sugar-free strawberry jam for a quick morning treat. Pair with a hot Bulletproof coffee or an iced keto matcha latte.