90-Second Low-Carb Almond Bread

90-Second Almond Bread

  • Servings: 1
  • Difficulty: Easy
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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.


Cheesy Bacon Biscuits

Cheesy Bacon Biscuits

Cooks Notes: Consider increasing the cooking temperature (and decreasing time) to 400 degrees (for 15-20 min) or 450 degrees (for 10-12 min). Also consider trying these add-in ingredients with a rolled buttermilk biscuit recipe.


2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
2.5-oz package (approx. 1/2 cup) real bacon bits
2 tablespoons dried chives (optional)
3/4 cup shredded cheese
3 tablespoons mayonnaise
1 cup milk

OTHER ITEMS: Baking sheet, cooking spray.


Preheat oven to 350 degrees and spray baking sheet with cooking spray.

Combine dry ingredients in large bowl and blend well. Add remaining ingredients and mix just until combined. Using 1/4-cup measuring cup, drop dough onto baking sheet.

Bake 20 to 25 minutes or until light golden brown. Transfer to wire rack to cool slightly. Serve warm.


The following source materials were consulted in creating this recipe:

Pumpkin Bread (or Muffins)

Pumpkin Bread (or Muffins)


2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 cup sugar
1¼ cups canned pumpkin (a little less than a 15-oz can)
½ cup evaporated milk
2 tablespoons vegetable oil
½ cup finely chopped walnuts


Preheat oven to 350º F. In medium bowl, combine flour, baking powder, baking soda, salt, and spices. In large bowl, beat eggs, sugar, pumpkin, evaporated milk and oil until blended. Add flour mixture and nuts; mix just until moistened.

FOR BREAD: Pour into greased 9 x 5-inch loaf pan. Bake for 60 to 65 minutes or until wooden toothpick inserted in center comes out clean.

FOR MUFFINS: Spoon into greased or lined 12-muffin pan. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool for 10 minutes. Remove from pan to wire rack and cool completely. Can be served immediately but best served the next day. Store in a ziploc bag or airtight container.