This low-carb microwave bread is a compromise. It’s not true bread, of course. But if you’re trying to control your carbs, or need to avoid gluten, this microwave bread adds a nice variety to breakfast and lunch. The “bread” is ready in less than five minutes, and has a spongy texture that readily soaks up butter or honey . It’s also good topped with cream cheese and smoked salmon, or with mustard and ham.
Ingredients
- 1 tablespoon salted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder
Instructions
- In a medium bowl, use a fork to mix the ingredients until very smooth.
- Using a spatula, transfer to small ramekin. I made enough of the mixture for 5.
- Microwave on high for 90 seconds. Bread will puff up while “baking,” then deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave 30 more seconds (but 90 seconds should be enough, and overcooking can dry it up). I do mine individually.
- Gently, with a small knife, loosen the bread edges and remove from the bowl onto a plate. Slice into two slices and top with your favorite toppings
Thanks Aletta, this is just what I needed. I’m trying to keep my gluten intake as low as possible and being able to microwave it is great so it’ll be ready in no time!
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I hope you will enjoy it as much as I do, Iris! It is so easy to make!
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Ek gaan dit defnitief probeer.
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Dis regtig die moeite werd!
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they look great, and as I have gluten intolerance I will try them! 🙂
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It is very tasty! I am gluten intolerant too.
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