Yes, it actually works! I made two different recipes and David and I had a taste test. SO fun! I made two batches because the first batch was good but bland. So, I changed it up just a touch and YES! This definitely satisfies my bread cravings. I toasted these also and put cream cheese on them, peanut butter another time and just now tried mashed avocado with lime and salt…yum. I’m posting both recipes on this one page. Try them both and decide for yourselves which you like better.
Don’t forget the “No Stress in the Kitchen” tips…to your right.
Bread in a Mug adapted from KetoSummit AND Bread in a ramekin adapted from LivBreatheKeto
Before… During… After…
Before… During… After…
BFF’s…:) Cream Cheese…yum!
BREAD IN A MUG: Blend ingredients together in a mixing bowl. Pour mixture into mug and microwave for 90 seconds on high. Let the bread cool, remove from a mug, and slice into 4 slices. This is also great toasted. BREAD IN A RAMEKIN: Mix together the egg, salt, sugar-free maple syrup and almond butter in a small bowl until smooth. This will take a bit to get the almond butter a smooth consistency. Pour this bread batter into a 4 or 5-inch microwaveable container using a rubber spatula...scraping the sides. I used a 4" ramekin. Microwave the batter for 1 minute in the microwave, be careful when removing as it will be hot. Let the bread cool for a few minutes and turn the dish over and shake a touch to remove the bread. CHEF NOTES: You can spice these up to your liking too! Add 1/4 teaspoon of your favorite spice! Basil, Oregano, Parsley, Garlic, Rosemary, Thyme, Curry powder, Chili pepper, Cinnamon Leftovers, store in a sealed container or bag in the refrigerator for up to a week. *Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.”Bread in a Mug and Bread in a Ramekin
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