This keto and low carb bread is super easy to make. All the ingredients are mixed in a mug and the bread cooks in less than 2 minutes in the microwave. Even though the bread is flourless, it has a texture just like regular bread. It works great for open face toasts or small sandwiches.
The bread comes out incredibly soft, has a light peanut butter flavor and is not sweet. Once cooked, you can slice it into small rounds. The bread slices can be eaten as is, toasted, spread with your favorite nut butter, used for mini sandwiches, etc.
Choosing a Mug
You will need a microwave-mug that holds at least 16 oz of liquid to make this recipe. I recommend sticking to a standard shaped mug. Using an unusually tall and narrow mug or a short and extra-wide mug can greatly affect cooking time. My mug measured a little over 4 inches in height and about 3 3/4 inches wide. The bread completely filled the mug when it finished cooking.
- Use a mini whisk to mix all the ingredients together. Make sure to thoroughly whisk all of the egg into the batter. It can be difficult to see the egg whites once they are covered in peanut butter so lift your whisk from the batter a few times to check.
- Most newer microwave ovens in the US range between 1000 watts to 1200 watts. I found that this is too powerful and overcooks the bread slightly, resulting in some sections turning slightly hard. So for this recipe, you will need to adjust the cooking power so that it only cooks at 800 watts.
- Even with setting the wattage, some microwave ovens cook a little faster than others and the temperature of your batter and thickness of the mug can all affect cooking time. So you may need to cook a little longer or a little shorter time.
Do I need to use vinegar?
Yes this recipe needs vinegar. No you will not taste the vinegar. The vinegar is there to activate the baking soda. After much testing, I found that this combination of vinegar and baking soda yields the best rise to form a bread-like texture. I did try with baking powder but the texture just wasn’t the same.
How to Serve the Bread
Once the bread is finished cooking, you should be able to lift the entire thing out of the mug in one piece by sliding a spoon to the bottom of the bread and lifting it up.
The bread can then be sliced with a bread knife into 1/2 inch thick rounds. You can eat the bread as is. I also like to toast it and spread butter or almond butter. I also use it for making avocado toasts. It also works well as sandwich bread.
Keto Microwave Peanut Butter Bread
- 1/3 cup creamy unsweetened natural peanut butter
- 1 large egg
- 1 tsp vinegar
- 1/4 tsp baking soda
- 1/4 tsp erythritol granular
- 1 tbsp water
- Add all ingredients into a microwave-safe mug that can hold at least 16 oz of liquid. Mix with a mini whisk until thoroughly and evenly combined and no egg streaks remain.
- Microwave at 800 watts for about 1 minute and 30 seconds or until bread is cooked.
- Let bread cool slightly before removing from the mug. To remove the bread, slide a spoon to the bottom of the bread and lift the entire thing out in one piece. Use a bread knife to slice into 1/2 inch slices. Enjoy bread as is, or toast or make sandwiches with it.
- Use a standard shaped microwave-safe mug that can hold at least 16 oz of liquid. Don't use an unusually tall and narrow mug or a short and extra-wide mug because this can affect cooking time. My mug measured a little over 4 inches in height and is about 3 3/4 inches wide.
- Most newer microwave ovens in the US range between 1000 watts to 1200 watts. This bread needs to cook at a lower wattage, otherwise sections of it will overcook and become slightly hard. Make sure to adjust your cooking power level so that it cooks around 800 watts.
- I was able to get six slices of bread measuring about 2 1/2 inches in diameter and 1/2 inch thick.
- Do not leave out the vinegar. The vinegar is needed to activate the baking soda which allows the bread to rise.
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
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.