Easy Keto Microwave Bread with Coconut Flour: This keto bread is so versatile. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam. Keto substitutions can be a lifesaver. They can mean the difference between sticking with your diet or giving up because you feel deprived and miss the old standbys. This recipe is one of my favorite substitutions.
Ingredients
- 1 tablespoon unsalted butter (if using salted, omit the salt)
- ¼ teaspoon Diamond Crystal kosher salt (or just a pinch of any other salt)
- 1 large egg
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder (gluten-free if needed)
Instructions
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In a small microwave-safe bowl or ramekin (mine measures 3 inches on the bottom and 3.5 inches at the top), melt the butter in the microwave.
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Allow the melted butter to slightly cool, and then mix in the salt, egg, coconut flour, and baking powder. Keep mixing patiently until smooth.
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Microwave the mixture on high for 90 seconds. The bread will puff up while “baking” and then slightly deflate. When done, it will look like a muffin. Ensure it appears set; otherwise, microwave it for 10-20 more seconds (but 90 seconds should be enough, and overcooking can dry it). Take care when removing it from the microwave. The bowl will be hot.
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Let the bread slightly cool for a minute or so. Then, gently, with a paring knife, loosen the edges and remove the bread from the bowl onto a plate.
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Slice the bread crosswise into two slices and top it with your favorite toppings.
To toast the bread:
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Heat a pat of butter in a medium skillet over medium-low (not higher) heat. Or spray the skillet with olive oil spray.
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Add the bread slices. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side.
RECIPE FAQS
Q1. Does this bread taste like real bread?
No. It’s a compromise. It’s not true bread. It’s soft and a little eggy. But if you’re trying to limit your carb intake, this microwave bread adds a nice variety to breakfast and lunch.
It does taste much better, and much more like real bread, if you toast it in a buttered skillet after it’s ready.
Q2. Should I toast 90 second bread?
Toasting the bread in a buttered skillet greatly improves its flavor and texture, but this is not mandatory. Usually, I don’t bother, especially in the morning when I’m tired or rushed.
However, if you try this bread and find that you dislike it (some do), I highly suggest trying it toasted.
Simply add a pat of butter to a nonstick skillet, and cook the bread over medium-low heat until golden brown, about 2 minutes per side.
Q3. Can I bake the bread in Oven?
Yes. To make it in the oven, mix the batter in an oven-safe ramekin. Bake the bread in an oven preheated to 350°F for about 10 minutes.
Check with a toothpick to ensure it’s fully baked. Ovens vary, so keep an eye on the bread while it’s in the oven. It might take a shorter or longer time to be fully baked.
