90-Second Low-Carb Almond Bread

90-Second Almond Bread

  • Servings: 1
  • Difficulty: Easy
  • Print

This quick and easy recipe makes a single serving of 4HB-friendly almond bread. The shape makes it a fair substitute for a biscuit or an English muffin. Perfect for making an egg sandwich or eggs benedict.


  • 1.5 tablespoons salted butter
  • 3 tablespoons almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 1 egg

Other Items Needed

  • mug, fork, small bowl
  • microwave


  1. Put the butter in the mug and microwave it for 20-30 seconds until melted.
  2. Mix the almond flour and baking powder together in the bowl, then add to the mug and mix it into the melted butter.
  3. Whisk the egg separately in the bowl before adding it to the batter in the mug. Whisk the egg into the batter until well-blended and most big clumps have disappeared.
  4. Microwave the batter in the mug for 90 seconds and take the mug out of the microwave carefully when done. The edges of the “bread” should have already separated a bit from the sides of the mug, but if it’s still attached in some areas, take a butter knife and carefully separate the bread from the mug. Usually, just flipping it onto a plate makes it pop out just fine.


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