Kirbie's Cravings

Keto Low Carb Mug Bread

This incredibly easy mug bread cooks in the microwave! You can make low carb, keto, paleo and gluten free bread that is ready in less than 10 minutes.

I’m pretty excited to share this recipe with you today. Not only is it super easy to make, but it really tastes like bread. It also looks like bread, slices like bread, and tears like bread too.


Of course it’s not your traditional yeast-rising bread. This is a low carb, keto and paleo friendly bread made with almond flour. But it’s pretty darn close to regular bread in taste and texture.

You can tear it or slice it like real bread and it is sturdy and holds up well for sandwiches, toast, etc.

How to make the bread

To make the bread, you need four main ingredients: almond flour, egg, oil, and baking powder. That’s it.

If desired, you can add a pinch of salt, or add dried herbs to change the flavor of your bread.

The bread is made in the microwave and it cooks in under 3 minutes. When it’s done, you remove the bread from your mug and you can slice it up. I’ve also made a peanut butter bread this way that is ket0-friendly, so you might like to check out that one, too.

Mug Size

This recipe makes enough for six round slices of bread approximately 2 ½ inches in diameter and ½ inch thick, so you will need a tall and wide mug that holds at least 16 ounces of liquid.

You should use a wide mug because if your mug is too narrow, it will be difficult to cook the bread all the way through and your bread slices will be very small. The mug I used is 4 inches tall and 3 ¼ inches wide.

And of course, since this bread is being cooked in the microwave, make sure your mug is also microwave-safe!

How to Serve the Bread

The small rounds can be used for sliders, small sandwiches, canapes, fancy toasts. I like toasting mine before spreading almond butter on top or mashed avocados.


Any leftover bread should be stored in the fridge in an airtight container. It can keep for about 3 days. It will need to be reheated before consuming.

New! Recipe now updated with video! As always, you can also view all my recipe videos on my youtube channel.

Keto Low Carb Mug Bread

Servings: 6 slices
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Breakfast
Cuisine: American
An easy low carb, keto, paleo, gluten free bread that cooks in the microwave and is ready in minutes!
4.9 from 28 votes


  • ½ tbsp oil
  • 2 large eggs
  • ½ cup almond flour
  • ¾ tsp baking powder


  • In a large, microwave-safe mug, add all ingredients. Whisk until smooth.
  • Cook in microwave at full power for about 2 minutes 20 seconds. Allow the bread to cool about 1 minute before removing from mug and slicing. I sliced mine into ½ inch thick discs.
  • The breads can be used as is for sandwiches or can be toasted. I prefer the texture when the bread is toasted.



  • You can use canola oil, vegetable oil, olive oil. If you are trying to make it paleo, keto, or have other dietary restrictions, please use an oil that is permitted in the diet you are following.
  • You can add a pinch of salt to the batter. You can also add dried herbs for more flavor.
  • Any leftover bread should be stored in the fridge in an airtight container. It can keep for about 3 days. It will need to be reheated before consuming.
  • You should use a wide mug because if your mug is too narrow, it will be difficult to cook the bread all the way through and your bread slices will be very small. Your mug should hold at least 16 oz of liquid. The mug I used is 4 inches tall and 3 ¼ inches wide.


Serving: 1slice, Calories: 84kcal, Carbohydrates: 2g, Protein: 3g, Fat: 7g, Cholesterol: 54mg, Sodium: 21mg, Potassium: 83mg, NET CARBS: 2g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Related Recipes

Microwave Paleo Low Carb English Muffin

Microwave Low Carb Grilled Cheese

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98 comments on “Keto Low Carb Mug Bread”

  1. its a good recipe, i added psyllium husks (ground & the best kind) & a much larger mug (4×4). toasted, it was great… im going to use it for an egg mcMuffin sandwich 2morrow…. thanks

  2. Hi,

    Thank you for the great recipe! The bread looks really good. I do have a question, though: will it still work if I substitute eggs with flaxeed or chia seed eggs?

    Thank you!

  3. Ha ha, leftover bread. You got jokes!!!

    This is my go-to bread recipe! In fact I am in line at Sonic for a cheeseburger, no bun, so I can go home and make this bread!!!

    My recipe was for 1 serving. Thanks for the larger batch conversion!

  4. Thank-you for this very tasty, very easy recipe. We like using 1/4 cup ground walnuts, and 1/4 cup almond flour. It gives it a heartier flavor.

  5. Can I use coconut flour instead of almond flour?

    • Coconut flour cannot work as a direct substitute for almond flour. Coconut flour is highly absorbent and would make the cake extremely dry. There may be a way to make a coconut flour mug bread but without testing it out, I don’t know what the measurement adjustments would be.

    • substituting 1/2 the amount of coconut flour and adding a dash (here, i’d say like 2 teaspoons) of water is the general recommendation.

  6. Great bread I toasted mine with cheese, can’t wait to have it as a sandwich or burger mmmm!

  7. Great substitute toasted was great!

  8. Have you tried baking this in the oven? I don’t have a microwave right now but want to try this!

  9. The only foods i were really missing on keto were cheese fries and garlic bread.

    I used a wide sillicone flan tray and microwaved it in that for the perfect personal pizza base. Topped it with garlic butter (while still hot) and a generous helping of cheese and even some pepperoni and oh my god yes.

    Im going to see if it works for breadcrumbs as soon as i can get my hands on a fryer and see if i can make mozzerella sticks out of it! At this rate i will never eat carbs again!

  10. Fantastic bread; a couple of slice toasted and topped with butter is delish.

  11. I add a 1/4 teaspoon of salt and eat this with just a tablespoon of unsalted Kerrygold butter. Reminds me of cornbread like that. Also great with dried or fresh rosemary.
    For a treat, I have started making a sweet version with 35g wild blueberries, 2 drops of liquid stevia, 1/2 tablespoon Swerve, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt. Oh, and still with the tablespoon of Kerrygold butter. Yum!
    I am currently recovering from lower GI surgery and this is really helping. Thank you!

  12. I love this bread!! having a problem finding the right size mug tho. I always have a puffed up top on mine. using 1/2 tsp baking powder. Any suggestions?

    • I state the dimensions of my mug in the post, hopefully that might help. You can also try a wider mug. Also have you tried the recipe with the 3/4 tsp baking powder? It should help with a more even rise.

  13. I love this bread, but a large air pocket forms in bottom of cup so bottom of bread is slanted. Any ideas?

    • I’m not sure what is causing that issue. I would try tapping the bottom of the mug a few times against your counter to remove any air pockets from the batter before cooking it. Or using a different mug may help.

  14. I followed your recipe and video with the exact ingredients and amounts. It worked perfectly; my bread rose quite nicely. The appearance, texture, and sliceability were similar to bread however I was disappointed by the taste. Do you have any suggestions to remove the “egg-y” flavor of the bread without adding any sweeteners?

  15. Have been making bread with the same ingredients slightly different proportions. Got some of the plastic lunchbox sandwich cases in the shape of bread. Use those to wave bread, easier to make sandwiches and works for French toast.

  16. I made it in a larger Pyrex bowl to make larger slices and it worked great. I want to try the blueberry and snickerdoodle recipes in the larger bowl as well, more like a coffeemaker. I have made the cloud bread for years but this is so much more “dreamlike”, if that is even a word.

  17. Exceptional and so easy and quick! Used a 4 inch high by 5 inches across mug. Same time 2:20. Got 4 really decent slices after letting it cool first. Then into a pan for my first grilled cheese sandwich in over 10 years! Will add herbs/spices next time. Cooling the remaining two slices really well to store in frig. THANK YOU!

  18. Omg this is great! Tried the regular recipe but added a little salt for flavor. It was like eating buttered toast for the first time in 7 years. I made it today with Italian herbs added, and poured it into a wider Pyrex dish. Sliced it into thirds and used it as dipping bread at a local Italian restaurant. Perfection!!! I have had to watch everyone dipping their bread into the olive oil mixture for years. Now I can join in!!! I could kiss you!!!

    • I’m so happy you like the recipe! I definitely feel this is the most bread-like low carb bread recipe I’ve made and tried. I love that you dipped it in olive oil. It’s something I enjoy eating at Italian restaurants but not something I tried doing at home yet.

  19. How long will these slices last??  Also can they be frozen?

  20. Given this 5 stars as its the closest Ive come to gettting it right. However, mine came out very dry and crumbly, almost powdery. Have I done something wrong? Made with exactly half of all ingredients for smaller size and used a ramekin. Any tips appreciated.

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