This single serving of low carb Quick Bread can be made in less than 2 minutes! Keto and gluten free recipe.
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Last year I made Low Carb Donut Bites from the book Everyday Ketogenic Kitchen, which is written by Carolyn Ketchum, who writes the gorgeous blog All Day I Dream About Food. Well now she’s back with a new book: Easy Keto Dinners!
The book features beautiful photography and wonderful recipes, including Buffalo Chicken Chowder, Instant Pot Meatloaf, Zucchini Pan Pizza, Pork Rind Wraps and MUCH more! But the one that really caught my eye was the Coconut Flour 90 Second Bread. As you know, I’m not much of a baker – so I usually buy my low carb bread, or use tortilla wraps instead.
But this recipe sounded so easy – and I liked the small scale size and that it is made in the microwave. However, I fancied changing the flour from coconut to almond, and it took me a few attempts to get the ratio (this was nothing to do with the original recipe not being a good one – it was my fault for messing about with it and the fact that coconut flour and almond flour act quite differently when mixed with liquids). The first tries were a little too eggy – but by the final version I was completely satisfied!
All you’ll need to do is melt some butter in a bowl (Carolyn recommends an 8 oz ramekin so I used the nearest dish that I had). After it has melted, swirl it around the bowl so that the sides of the bowl are greased, then let it cool for a few minutes. Add in some almond flour, baking powder, and salt. Whisk well, then add in an egg.
Make sure the egg is fully incorporated into the batter, otherwise you’ll get white spots of cooked egg white on your bread! Cook in the microwave for 90 seconds, then turn it out onto a wire cooling rack.
When it has cooled, cut it into slices (I got three out of this version!). You can enjoy it warm right away!
It also toasts REALLY well!
- 2 tbs unsalted butter
- 3 tbs almond flour
- ½ tsp baking powder
- pinch salt
- 1 egg
Melt the butter in a bowl in the microwave. After it has melted, swirl it around the bowl so that the sides of the bowl are greased, then let it cool for a few minutes.
Add in the almond flour, baking powder, and salt.
Whisk well, then add in the egg. Make sure the egg is fully incorporated.
Cook in the microwave for 90 seconds, then turn it out onto a wire cooling rack.
When it has cooled, cut it into slices.
3g net carbs per serving (whole recipe)
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