The best soft and fluffy low-carb Keto bread made with almond flour in the microwave in just 90 seconds. It’s great for sandwiches, grilled cheese, with butter and much more!
If you’re on a low-carb, paleo or keto diet then you’re going to fall in love with this keto bread recipe. It’s so soft, fluffy and delicious, you’ll find it hard to believe that it’s actually keto. It’s all made in the microwave in just 90 seconds!
This bread is perfect for the mornings when you need a slice of bread to serve with your egg and bacon, for a breakfast or lunch sandwich, or for making grilled cheese. It’s perfectly soft and holds up great, especially when toasted.
For the bowl, I like to use a large ramekin or any small microwave-safe bowl. If you’re making grilled cheese, a small square sandwich size container works great. 
To Make Microwave Keto Bread, You will Need:
1 egg
1 Tablespoon butter or oil
3 Tablespoons Almond Flour
1/2 teaspoon baking powder
To make, simply combine all the ingredients in a small bowl and pour into a greased microwave-safe bowl or ramekin. Microwave for 90 seconds. Flip out of the ramekin and slice in half.
To toast: butter a pan or skillet over medium heat and toast the bread until golden and crispy. Alternatively, toast in a toaster.
90 Second Low Carb Keto Bread
Ingredients
- 3 tablespoons almond flour, or 1 tablespoon coconut flour
- 1 tablespoon butter, or oil
- 1 medium/large egg
- 1/2 teaspoon double acting baking powder
Instructions
- Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mix.
- Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster or in a skillet.
- To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, since I don’t eat eggs do you think I could substitute this with something (like cider vinegar in milk, chia seeds etc?). Thanks!
Hi,
Is the 4g total or net carbs?
Amazing recipe by the way!
Thanks,
Elise
It’s 4g total and 2g net carbs when you subtract the 2g fiber!
I put a packet of Splenda in my 90 second bread and it was so good
5 stars for an outstanding low carb option! 4 stars for taste, it’s very bland, needs salt. The smell reminded me of making French toast 🙂 I made one, cut it in half, toasted it on the stovetop in a little butter, then topped each half with egg salad as my last evening snack. Very good! Can’t wait to see what my morning blood sugar is…and can’t wait to try it with some jelly in the morning. It’s just a pain to have to wash several things each time you make one but I’m happy to have this option, might try adding some ground flax and/or chia seeds.
Just made this and turned it into a yummy grilled cheese sandwich! I loved it. I was worried it would be super eggy and it wasn’t!
Yum, grilled cheese sounds delicious!
If you double the amount, how long do you microwave it for?
It will microwave at the same time as the original amount.
Will it be ok if I eat it the next day?
Haven’t tried it but wanted to know if I could substitute coconut flour for the almond flour ? And it the measurement would be the same for both flours ?
To use coconut flour you would have to cut it down by 1/4th in order to achieve the same consistency.
I love this quick bread. I often add a 1/2 teaspoon of herbs or sugar substitute for a change of flavour. Better still, I didn’t have any Almond flour in the house this morning. I used 1 tablespoon of coconut flour instead of the 3 tablespoons of almond flour plus 1 tablespoon of Water, because the coconut flour is so absorbent. It turned out great! Thanks so much for the recipes.
Thanks for the easy recipe. Is the oil actually necessary for the mixture to microwave correctly? Or is it just included in order to make the recipe more keto? I only gave 3 stars because mine (microwaved) didn’t really come out like bread (more like a pancake [even after heating it on a skillet/pan]) but I like that it’s quick and easy and (what I consider) low calorie.
Make sure you have fresh baking powder because it should rise quite a bit. The butter is essential for a quality product. In fact, I doubled the amount to make them less dry.
How do you make it less dry 🙁
I love the taste but it’s like swallowing a dry biscuit.
Any way to add some moisture?
Toasting it in butter on a saucepan helps!
I doubled the amount of butter, and it really helped.
I used avocado oil. It was not dry. I will add a little salt and sweetner next time I try
Honestly, this bread is friggin amazing. Delicious and simple and a magnificent substitute for “actual” bread while you’re on KETO.
***BUT*** I’m kind of doubting your nutrition information. Could you please share how you came to calculate the nutrition information for this recipe?
By my math, using the brand of Almond Flour from your affiliate link I’m getting:
Almond Flour: 120 cal
Egg: 78 cal
Butter: 100 cal
For a total of 298 Calories, not 220.
Also, with the baking powder alone you’ve got 480mg of Sodium, but you listed only 101mg for the whole recipe.
I hate you call you out for it, because I LOVE this recipe and make it all the time, but once you put “KETO” on something I’m sure you know that you invite the nutrition facts wackos to look your stuff over.
I hate *to call you out for it….. I don’t hate “you” lol….. sorry, typo.
np! Got it 🙂
The carbs are wrong too. My almond flour is Bob’s red mill and 2 tablespoons have 4 net carbs so 3 tablespoons are 6 net carbs.
We use a 3rd party nutritional calculator which uses ingredients for a stand database and we have no control over it. If you’d like to be safe, I suggest using an independent nutritional calculator 🙂
Yes, you are correct and the posted nutritional info is wrong. I use olive oil and it’s just over 300 calories total.
I make this mug bread using duck eggs cause I am sensitive to chicken eggs. I love it
Made it as the recipe follows. It was great!
Then I made one for my husband. Larger ramekin same 90 seconds but added a few raisins, two chopped walnuts, few drops of vanilla extract, pinch of cinnamon. Then when it was done grilled it for a few seconds on each side, added a touch of butter and a tsp of warm maple syrup. He loved it! Will defiantly play with this dead easy recipe again!
These alterations sound delicious!!
Who did this!!!!!! OMG I love it! I cooked it 20 seconds less, it was so fluffy!!
This is so handy! I made this recipe on the fly so I could have something with my almond butter. Really easy and it tastes great!
Just tried this recipe and LOVED it simple and quick I added some cheese & shallots
thank you for sharing 🙂
Hi,
90 second bread recipe is very intruiging.
I am new to keto baking. I tried the recipe however the the well formed dough completely splits apart. I tried twice. Not sure what is going wrong.
Make sure you add enough butter. And mix the dough very well. I mix everything but the egg first, and then whip the egg in.
I prefer not to use a microwave. Has anyone tried to bake it in the oven?
Thanks !!! Really nice 🙂
This recipe worked well with a 8oz Pyrex custard dish. I added 1 T of grated cheddar cheese. Baked in toaster oven. Husband and I both enjoyed this recipe we’ll make it again!
Really good. Especially for a quick breakfast sandwich bun. I like to add chopped jalapeños and grated cheddar to the batter.
Just wanted to know the best way to store it and for how long?
This just saved me from diving into the standard loaf in the cupboard for the husband! Great recipe, so quick and easy and had it with a fried egg! I don’t make loafs as try to avoid the dependence of a bread alternative for things like holiday etc, but this as a one off is brilliant. Thank you
I have made this recipe many times, both sweet and savoury versions. For savoury I use salted butter and add in a couple of pinches of herbes de province and some caraway seeds. I also add a tsp of psyllium husk which gives it a bit more of a bread-like texture.
Well, Chef, for those of us trying to stabilize our glucose levels, we will call anything that’s even somewhat similar to our long lost loafs “bread”. We all know what real bread looks like and tastes like but, unfortunately some of us have had to resort to alternatives. I, for one, am truly grateful for this alternative. Go chew on a French Baguette and hush!
This is a great recipe for those of us who are trying to limit carbs. The second time I made this I used a glass storage container, I believe 1.5 cup size. I was able to slice it into 4ths for two “English Muffins”. It is so great to be able to make a breakfast sandwich again! I guess it is “eggy” but hey, I haven’t eaten bread in three months……this is a treat and I don’t have to worry about it spiking my glucose levels. Thanks so much for the recipe!
Shut. Up.
I LOVE tgis recipe! I discoveted it a year ago when I started keto and was misding toast with my sunny sude up eggs. I’ve used it for sanwhiches, burgers, eggs and toast, and just good old toast and butter. Now, I recently discovered a new tging….wafgles and pancakes! I aytempted making chaffles when my fiance got a mini wafgle iron. While tgey were delicious fresh, tgey turned out tough reheated. I tried reheating them in the airfyer on rehest, in the microwave and in tge toaster. They just didn’t rehezt well for me at all. Then, one day I tried making up my mugbread, but replacing the salt with 1tbsp Swerve Confectioners and 1 tsp pure vanilla extract. What I got outof it was 2 mini wafgles from one batch! Tgey didn’t crisp up and had more of a pancake te ture, but omg! They were perfectly flavored! And tgey reheated nicely in tge microwave….no more than a minute! I luve at my parents’ and we don’t hsve a waffle maker here….so I made pancakes. They make PERFECT pancakes! I use Food Lion sugar free syrup wuth them. I’m telling yoy, even if I didn’t dtay on keto , this would be my forever pancake/waffle recipe! To be honest, when using it as bread, I still have to toast it to get rid of that egg taste. So, I have a biscuit recipe I use now for intoadted sandwhiches. But the mugbreadis still great for hot sandwhiches lije grilled ham and cheese, breakfast sandwhiches and burgers.
Sorry for the typos!
Can this be made in the dash mini griddle?
If you mean for waffles, yes! My fiance bought a Big Boss mini grill/waffle maker/panini maker. It makes 2 mini waffkes. I get 2 mini waffles or pancakes out of one batch of mugbread batter. Just swap out the salt for your keto sweetener (to tadte) and 1 tsp pure vanilla extract. You won’t regret it! I use 1 tbsp measuring spoon and scoop out abput 2 tbsp per waffle/pancake. I made 5 batches worth of pancakes for my parents and me yesterday (10 pancakez), and they loved them!
Yes!
I added a dash of salt and garlic powder, yummy
First of all I don’t expect anything to taste like wheat bread that has no wheat in it. Second, through Keto I’m learning that bread can be many things other than wheat breads, and that is a great learning. That being said, I love what this produces. I added some yeast (expired) to the warm but for the flavour. This bread rose so high in it’s little glass and never really “dropped”! Although it was too dry at first bite with butter, I then toasted it, topped it with butter, cream cheese and mild cheddar and it tasted amazingly good. Great even. Coconut flour causes it to be dry. But I’m going to experiment to see if that dryness can be changed next time. Bottom line, this recipe will be my go to bread from now on! With the coconut flour it’s kind of in a new class to me. Sort of like a cross between a biscuit and … I’m not sure yet. But I love it and give it a 9/10.
I loved this bread, but what size ramekin do you recommend? 4 inches in diameter?
Thanks Debbie
You can use 4-6 oz ramekins or any size you want to make different types of bread.
I love it. Super fast and taste good. I have experimented with it by adding different herbs for flavoring and it is great. Dill and Italian seasoning are both very good. I mix and cook mine in a glass loaf pan then cut the bread vertically for 2 perfect slices.
Is it possible to make this without a microwave?
To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.
This was really good. I did exactly what you did, I thinking toasting it at the end is key, I added butter after and it was pretty yummy and filling!
I made this and put a mixture of cinnamon, stevia and butter. It was soo good! I think I will add almond extract next time.
I used this recipe for a tortilla, and it was awesome! Double it for larger dinner plate! Thanks for sharing! The Mission low carb large tortillas are $4.88 for 8 large at Walmart, and we use ALOT of them, but I decided to try this in a tortilla fashion, and it’s great! Thanks for sharing!
Thank you for this tip! I use Joseph’s wraps and they are really expensive. I hope my daughter likes them.
if U R diabetic ,this is it for us…..no more french baguette…..
Going out for a birthday lunch later. Fancied a burger but without a bun.. Changed my option to grilled chicken and but Now I can go back to my first choice and make my bun at home and swop the buns 👍👍👍
I’ve made so many varieties of this muffin…Today I used Hazlenut flour and forgot to add the oil (NO OIL). And I stumbled on one of my favored versions so far:
2 1/2 TBS Hazelnut Flour
1 Egg
1/4- 1/2 tsp baking powder
Dash (eg 1 tsp) Califia Farms Better Half, Unsweetened (this is a “creamer” blend of Coconut Cream and Almond Milk
After Micro, toasted halves in pan with butter and topped with Sugar Free Jelly
*The texture is a little spongey/airy but that doesn’t bother me and it still feels like a good bite full.
*This is a nice version when you want it to really look like a stoneground/wheat muffin, the hazlenut flour does that and the visual certainly helps the taste 🙂
Sure wish we could upload pics
How do I pin this recipe??
Anyone make this in the morning and take it to work for a sandwich at lunch? Just wondering how it held up through the day.
It is awesome if you want a biscuit like quality/texture in a 2 net carb biscuit and don’t eat breads made with white flour, or on a low carb diet. Since you’re a trained chef, adding spice like garlic, etc makes this a delicious bread substitute. Of course it can’t compare with normal bakery breads, sorry but duh.
This is surprisingly good! I can see adding some herbs to it for interesting flavors. I ate it with a piece of Gouda and beyond sausage…very, very good. I can only imagine how much better it would be pan friend with a bit of butter. Thanks so much!
I just made this for my picky husband and me and it turned out perfect. I added a little extra almond flour as it was too liquidy and cooked for 90 seconds. Let it cool for about 5 mins then cut and made egg sandwiches. I added Mrs. Dash seasoning and enjoyed.
This person must have zero friends 🤣
Could I make a bunch and freeze them? Just defrost and toast? Thanks
Yes, you absolutely can!
In the keto community, this is as close to bread as you can get in under 15 minutes! If you are looking for a more traditional “bread” then I suggest looking for a “keto loaf” recipe 🙂
If you double recipe, do you double the 90 seconds
No, it should work at 90 seconds!
Maybe try adding some garlic and onion powder and salt and pepper. That’s what I do when making cloud bread.
I love your recipe, I just tried with oat flour and it was spectacular. Thank you very much for the recipe.
You’re welcome, Maria 🙂 Oat flour sounds like a great substitute!
I add cocoa powder and vanilla and a touch of salt
Yum!!
love this quick and easy recipe.. i love this bread. its light and airy.
I cooked mine in a waffle iron to create 2 slices of sandwich bread. Still had a light texture.
Wow! I Missed bread sooo muCh! Now i dont have to go with again…simple,quick and YuMmy! Thanks for sharing :))
My pleasure, enjoy! 🙂
Bread is very bland. What can I add to make it have some flavor.
I add Italian seasoning, rosemary, and garlic powder. So good
I add small amount of coconut sugar.
Love this easy versatile bread. I think it IS much better toasted in a pan. Yum…. I like it with everything seasoning or cheese or both. Finally something to eat with sunny side up eggs or a good avocado toast replacement
This Was so easy! I tore them up to use in the bottom of my bowl of keto white chicken chili and it worked perfEctly. Be sure to flip them out of the bowl as quikly as possible so they don’t stick. I will be making these again.
Successful in making the first keto bread
This recipe is yummy! I Made in the microwave and used butter and a dash of mct oil, Then pan cooked to brown/toasr with butter. I was craving peanut butter, i put a big dolop on each slice and then sUgar free syrup….
I only added 1/4 Teaspoon of baking powder. Will be making again soon.
Thanks for the feedback, Sarah!
I wouldnt say this is bread necessarily, but it’s a good low carb substitute. I say this just so you can hopefully go in with a more open mind. All that to say, it’s greaT “bread.” It’s perfect because i’m the only one in My house eating low Carb, so it’s really quick and easy to make. I love to use it to make grilled cheese to pair with Tomato soup. I also Butter it & toppeD it with Cinnamon & Erythritol & Baked it in the oven the other morning. The erythritol dIdnt crisp in the oven, so i sprinkled some on top After i took it out of the oven Right before eating & it was quite enjoyable. I Wouldnt reCommenD just eating this on its own.
Wow recipe is great!! My husband asked me to make him a grilled cheese and thankfully I could make my own with this!!!
Sorry if this is obvious, but is 220 kcal the same unit of measure as saying it has 220 calories? Cant seem to find a reasonable conversion online so i am thinking so.
Haven’t tried the recipe (yet), but yes, in Europe they say “kcal”, which is the same as calories in America. Looking forward to trying this microwave recipe.
Ahh this hit the spot! Been on keto for a week with no bread, and this was just the goodness i was craving. I topped with some butter and it was very satisfying. And im so happy it is such a quick item to fix! I’m looking forward to making breakfast grilled cheeses with it. the star deduction is because it was pretty dry… I’m living in denver, so I’m at high altitude. any suggestions for adjustments?
Pan toasting it now smells good.it is very good
Just tried this this morninG…..it was delish…. trying to watch my carb intake…. tho i forgot the baking powder, it was still good…i made a ham, lettuce and tomato sandwich…great!!! Sorry about caps, couldn’t change it
I made this recipe with coconut flour and it turned out amazing for a sweet bread. The first time, however, I used 1/2 tsp of baking powder and it left an after taste, so i halved it and turned out perfect
Your recipes are great, your site is annoying. The subscribe button and other social media buttons makes it hard to see the recipes. It makes me and my friends not want to even look at your site — too distracting.
We are working on a new re-design within the next few weeks! 😀
I tryed This recipe and change it a BIT.I add mixture of cinnamon and monk FRUIT. Of COURSECOURSEyou can use other forms. Of SWEETENERS.not bad at all think a PERSONPERSON COULDCOULDGet real creative with that original simple recipe.
i made this recipe with olive oil instead of butter and while the texture was perfect and it didn’t actually taste bad, the smell was overwhelmingly bad. I had to febreeze my entire kitchen afterwards. i guess i’ll try again but with melted butter this time.
LOved this recipe. Tasted a bit spongey and egg-ish making it a good bread for breakfast sand
Made for first time today. It does have consistency of corn bread but overall a good substitute for bread.
Has anyone EVER multiplied the recipe and made in a 9×9 pan? I’d like to make this ahead for a quick grab and more uniform size.
OmG i love these sooo much, i have made cocOnut, cheese and garlic poppy seed, honestly tHink i have found the most perfect Bread alternative!!
bEST BREAD RECIPE I HAVE TRIED SO FAR. THANKS!
Enjoy! Thanks for stopping by 🙂
I’ve made this the last two days in a row, and shared with my keto group! I added A 1/2 tbsp Of more butter today and it Was perfect! Thank you.
Thanks for sharing the recipe with others, Dana!
We don’t have a microwave. A lot of people dont so how do we make this without one?
There are directions in the recipe box on how to bake them in the oven!
Recipe says bake at 375 for 10 minutes
I haven’t made this recipe yet, but i am intrigued! My question is, can you make these ahead and freeze or refrigerate? If so, how long do they keep? Thanx!
Yes, you should be able to make them ahead of time and freeze them in ziplock bags.
RSO
Thank you
so AWESOME
Lynn.
🥀🥀🥀🥀🥀🥀🥀🥀🥀🥀🥀🥀🌲🥀🌲🌲🌲🌲🥀
🌳
I tried this and it came out very dry – followed receipt exactly – any suggestions
Try a little extra butter or olive oil in the mixture.
I dont mean to be dramatic, but you saved my life. Especially my partners who cant survive without “bread.” Thank you! I didn’t use baking powder, just the rest, worked a treat. Fried it up afterwards and had slow cooked pork neck and pickles between it for dinner. Game changer. Xx
I know the feeling when you can finally have “bread”! Happy it worked out for you without the baking powder 😉
I used the coconut oil in the mix (not butter), a little less baking powder as others recommended, a shake of salt….and i added 1/16 teaspoon xantham gum.
I used a wider diameter ramekin (about 4 in diameter).
I toasted on the stovetop in butter after cooking in the microwave and topped with sugar free jelly…it was delicious!!!! Can’t wait to try more toppings/sandwiches and try other versions (like coconut flour). I would say this is more “like” an english muffin than bread.
Great alterations!
What size ramikan?
8 oz (4in) work best but any size will do as long as the batter fits about halfway before cooking.
Amazing. Sprinkle salt before toasting!
Good idea! 😉
You just saved me. 3rd week low carb and i am missing my toast. This is surprisingly great. Thank you.
Yass!! this is as close at it will get to toast 😀
What if you have baking soda instead of baking powder. Can I use the baking soda?
Baking soda does not react the same way as baking powder in baked goods. Because the recipe is such a small portion that every little bit counts, I wouldn’t suggest using baking soda but if you must, I would just use about 1/4 tsp and a dash of cream of tartar if you have any.
First I want to thank you for including a coconut flour alternative for people like me who can’t use almond flour! I was so craving bread this morning but I’ve been in ketosis for over a week and didnt want to ruin my progress. I really wasn’t expecting much when I googled “easy keto bread” but when i read the reviews here i had a little hope. This bread is so much more than i expected. I just had an egg, spinach and bacon sandwich for the first time in months!!!! Thank you so much for sharing this, and for sharing the video because sometimes you need to see it done to really understand. You have given me a gift today!! Thank you!!
Yass!! this bread totally makes keto so much easier and you can enjoy it on so many things!!
Can this be made with liquid eggs?
I haven’t tried with liquid eggs but I would go ahead and test with 3-4 tablespoons of liquid eggs.
This is a wonderful recipe thank you ☺ I added garlic olive oil and rosemary, we enjoyed bacon brie & cranberry sandwiches mmmwha 😋
Loved it – simple and perfect first time due to great video. Really helping my diet – thanks!
Thanks so much for the kind words! <3
Omgosh….I HADMy doubts…but this turned out great!
What size is “large” for a ramekin? 6″? 8″? 12″
6 or 8 oz should work. You can cook them in any size bowl or ramekin you’d like or a square glass meal prep container to make a toast!
You are a godsend for posting this recipe!!! Welcome back bread. Can’t thank you enough xx
Very easy recipe to follow! It was too eggy for me so I substituted coconut oil for the butter, added 1/4 tsp of powder stevia, a tsp of cinnamon powder and SPRINKLEd sliced almonds on top before putting it in the microwave. Right up my ally for taste!
A sweet cinnamon version sounds like a delicious snack to me!
Very easy recipe to follow! It was too eggy for me so I substituted coconut oil for the butter, added 1/4 tsp of powder stevia and SPRINKLEd sliced almonds on top before putting it in the microwave. Right up my ally for taste!
I recommend a pinch of salt.
Never TRIED making KETO bread before~
had coconut flour to substitute with your alt recipe
tried it
came out perfect by directions given~!
thankyou!
just used it to make an open face chicken and cheese sandwich for lunch.
Well I’ve been experimenting with this recipe for a while now. Being on keto is tough when you get the urge for bread. This definitely counts as a good, quick substitute.
My notes: I prefer to use the almond flour. I use a little less baking powder than recommended. I use a little more salt.
Additions which really work in my opinion and make all the difference (I add all three):
– add a pinch of rosemary
– add a pinch of cayenne pepper
– add some strong grated cheese
I either use a large ramekin, slice the ‘roll’ in half, put in the toaster for a minute and slather with butter, or I spread on a microwavable plate – what comes out works perfectly as a wrap.
I agree, so tweaked the recipe and like it much better: 2 tblspns butter, 2 tblspns neufchatel cheese, 1/4 tsp salt, 1/2 tsp baking soda, 4 tblspns almond flour, 1 egg. Microwave 60 sec, flip on to a pkate and microwave until set.
Delicious, fluffy and great with butter!!
Omg THIS IS THE BEST! SO EASY LIGHT FLUFFY, TASTY. CANT STOP THINKING WHAT ELSE I CAN USE THIS QUICK VERSATILE BREAD AND SO SOFT AND FRESH. BEST SANDWICH EVER!
This recipe was great. the only thing I had to do differently was leave it in the microwave for an extra 30 seconds. the bowl i used made it the perfect size for a hamburger bun. after it came out of the microwave, i cooked on the stove with some butter, like in the video, and it was great. this will be my go to recipe to use as a bun or quick sandwich roll. I apologize for the all caps. my caps lock is off but it still did it this way. I promise i’m not yelling. 🙂
Weird. the all caps went away when i posted.
Do we need to grease the. Ramekin?
I added a pinch of salt and pepper. I might have gone a little heavy on the almond flour, by about 1/4 tsp., Which may have made the texture and mouth feel seem more like corn bread, this was my first keto “bread,” and i am very satisfied with the outcome. Thank you for this quick and easy recipe. I’ll keep working ON it to see what else i can do with it. I think next time I’ll replace some almond flour with flax meal and see how that changes it up.
Any idea on how to make it taste less eggy? I’m not a fan of the heavy egg taste. Thank you!!
I agree, so tweaked the recipe and like it much better: 2 tblspns butter, 2 tblspns neufchatel cheese, 1/4 tsp salt, 1/2 tsp baking soda, 4 tblspns almond flour, 1 egg. Microwave 60 sec, flip on to a pkate and microwave until set.
then you slice these and fry in some butter, it tasts just like French toast, YUM!
Very good! I increese with a pinch of salt and two pinchs of garlic powder.
A real gem!!! 🙌🏻🙌🏻🙌🏻
So easy to prepare, delicious, aNd true to its 90 second Claim. Yay!
Is is there anyway to use all purpose gluten-free flour with instead?? ThAnks!