Magic Mug Low Carb Bread Recipe
by Sommer Collier — last updated on Dec 20, 2024 
Best Low Carb Microwave Bread Recipe – Light and fluffy Magic Mug Low Carb Bread is magically Gluten-Free, Grain-Free, Sugar-Free, Dairy-Free, Paleo, Ketogenic friendly AND easy to make in under 5 minutes!
Ava’s Journey to Gluten-Free Living
Back in 2017 our then-15-year-old daughter, Ava, was diagnosed with “Irritable Bowel Syndrome,” a label which seems to be a catch-all term for any digestive issue in which mainstream doctors can’t find a cause. To help alleviate painful symptoms, Ava has been on a gluten-free, sugar-free, dairy-free diet and also avoids High FODMAP foods which includes a long list of fruits and vegetables.
Throughout her journey of living with IBS, she has come up with all kinds of terrific recipes that satisfy her cravings without upsetting her stomach. And while nearly all of them have been winners, this Magic Mug Low Carb Bread recipe is definitely one of her biggest hits!
Why We Love This Magic Mug Bread Recipe
This recipe came from many rounds of trial and error, with us testing all sorts of gluten-free bread recipes with tweaks to accommodate Ava’s diet. She found several recipes for gluten-free microwavable mug bread… All with rice, coconut, or quinoa flour, which she cannot eat.
Ava made adjustments using almond flour, more moisture, and… Viola!
She absolutely nailed the BEST Gluten Free, Grain Free, Sugar-Free, Dairy Free, Paleo, Ketogenic, Low FODMAP bread that actually tastes and feels like bread!
If you deal with allergies or health issues that limit your diet or are just trying to eat a more low carb diet, give Ava’s Low Carb Magic Mug Bread a try! In fact, we much prefer this cloud bread over others like Ezekiel bread, almond flour bread, multiseed loaves, Dave’s Killer bread, or golden wheat bread.
Ingredients You Need
- Oil – any variety like avocado oil, canola oil, vegetable oil, or olive oil (which will have a distinct EVOO taste)
- Large eggs – or liquid vegan egg substitute
- Fine ground almond flour – I used Bob’s Red Mill, but you can use whatever brand you prefer
- Baking powder – check to be sure it’s grain-free
- Sea salt – just a bit to balance the flavor
How To Make Magic Mug Low Carb Bread
- Use you preferred oil to grease the inside of a straight microwavable mug.
- Whisk eggs, fine ground almond flour, gluten free baking powder, and sea salt together. This can be done directly in the mug, or in a separate bowl.
Get the Complete (Printable!) Low Carb Microwave Bread Recipe Below. Enjoy!
- Then microwave the bread batter in the mug for 3 minutes.
- Turn the mug over and out pops a loaf of light fluffy allergen-free IBS-friendly bread! Give it a minute or two before using a serrated knife to cut thick slices.
Pro Tip: Make multiple batches by tripling or quadrupling the recipe and whisking the batter in a large bowl. Then pour the batter into various oiled mugs and microwave. Add 1 minute cook time for each additional mug.
Ways to Use Magic Mug Bread
The bread has a mild nutty flavor and a light spongy texture. So thick slices of this low carb loaf make marvelous little sandwiches or sliders, can be used in french toast, and toasts beautifully in a skillet without any oil or butter.
Toast up slices and spread on dairy-free butter, a drizzle of honey, or your favorite low carb jam or preserves. Just like an English muffin. And it makes a fabulous base for grain-free avocado toast!
Speaking of toasting, you can use this bread to make low carb croutons as well! Cube the loaf and toast the pieces in a dry skillet until perfectly crisp. Then add them to soups and salads for a nice crunch.
Frequently Asked Questions
Yes! If you are allergic to nuts or simply don’t like them, AND want to keep things grain-free, quinoa flour and coconut flour are great options.
If you use coconut flour you will need to use only 1/3 cup, and add an additional 2 tablespoons oil to soften the bread.
If you do not need to eat grain free, oat flour is a very tasty option.
Yes and no… Yes, you can bake this bread in the oven at 350 degrees F, for 10-20 minutes, depending on the baking dish you place it in.
However, it does not turn out the same. It needs that quick-heat from the microwave to form a light pillowy loaf. Our very best baked version was spread on a sheet of parchment paper in a jelly roll pan, so it was very thin. Better, but still not as good as the microwave version.
Most major brands today are made without gluten, but not all. You will need to check the label to be sure.
Many brands are made with cornstarch, so if you need to stick to a strict grain free diet, you either need to purchase grain free baking powder, or make your own.
You can make grain free baking powder by combining 1 part baking soda and 2 parts cream of tartar.
You can use a store-bought vegan egg substitute. We’ve found the “Follow Your Heart” brand works pretty well.
You can also make flax or chia seed egg substitute. Grind 1 tablespoon of flax or chia seeds in a small coffee grinder. Place the ground seeds in a small bowl and add 2 1/2 tablespoons of water. Stir, then let the mixture rest for 5 minutes before using. This creates one flax (or chai) egg. You want to double the ingredients for this recipe.
I like to make this low carb bread recipe fresh for each meal. Leftover bread will still taste pretty good, but has the most fluffy and tender texture soon after it’s microwaved.
If you do have leftovers, wrap tightly in plastic wrap and store on the counter for a day or so.
Looking for More Low Carb Recipes? Be Sure to Also Try:
- Low Carb Keto Tortilla Recipe
- The Best Cloud Bread Recipe
- Low Carb Cauliflower Crackers
- Keto Egg Roll Wrap Recipe
- Skinny Chicken A La King
- Soft Whole Wheat Bread
- Low Carb Cloud Bread Pancakes (Ketogenic)
- Irish Roasted Cabbage Low Carb Pizza Recipe
- Easiest Whole Grain Bread Seeded Loaf by Minimalist Baker
- Gluten Free Bagels by Gluten Free on a Shoestring
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, net carbs, and fiber percentages.
Get the Complete (Printable!) Low Carb Microwave Bread Recipe Below. Enjoy!
Magic Mug Low Carb Bread
Video
Ingredients
- 1/2 teaspoon oil any variety
- 2 large eggs or liquid vegan egg substitute
- 1/2 cup fine ground almond flour (I used Bob’s Red Mill)
- 1/2 teaspoon grain-free baking powder
- 1/4 teaspoon sea salt
Instructions
- Drizzle the oil into a tall straight mug, about 3.5 inches wide and 5 inches tall. Brush the oil around the edges to grease the mug.
- Place the eggs, almond flour, baking powder, and salt in the mug. Whisk with a fork until very smooth. Tap the mug on the counter to remove air pockets.
- Microwave on high heat for 3 minutes. Shake the bread loaf out of the mug. Slice with a serrated knife and serve.
- Wrap well and store in the refrigerator.
Didn’t have almond flour. Used an all purpose gluten free flour blend. Was a little dry and did not rise much in the cup. Will try it next time with almond flour. Hopefully it will turn out better
Great recipe! I had a similar health struggle -which I would gladly share with you if you wanted- but to keep it brief, I was eventually diagnosed with SIBO (small intestinal bacteria overgrowth). The diagnosis didn’t come until after I traveled to India and was on doxycycline (anti-malaria antibiotic) which greatly improved my condition. Prayers for you all in your journey to good digestive health!!
Have you ever baked this in the oven? I don’t microwave any food & hope to not waste the ingredients, trying it in the oven. Hoping someone else had already done it & it works!
Made it with coconut flour and just a pinch of organic sugar AMAZING it’s like a quick treat..!!! Next time I’ll add flax and chia to see where that goes. YUM
I tried using coconut flour and the batter was very crumbly/not smooth. Did you add anything to it to help conceal it?
Can you us cconut loud instead f almond flour?
I just tried this with rice flour bc it’s what I had on hand. It was horrible!!! I thought it might work, dont try it lol. Will get some almond flour and try again and follow the recipe to a tee. Cant wait to try the Freedom Cookies, those ingredients on the shopping list too!
Do you know how to make this in an oven?
My daughter also at 15 suddenly had terrible tummy pain which has even sent her to hospital. Nothing shows up so like your daughter she was told it is IBS. However on the low fodmap diet almond flour is a red traffic light. Is your daughter sure she is having no problems with eating this? If she is not getting the pain under control you might consider if it could be the almond flour.
I scrolled to the comments to say this. Almond flour is still a trigger for my FODMAP issues. I switched to coconut flour and it’s better.
My daughter began experiences intestinal problems in her late 40’s. It got attributed to many things foremost her going back to school to get her masters. It was suggested that this could be a gluten problem. So she switched her diet and never cheated. Fast forward 5 years later and she had lost her taste and smell. About the only thing she could taste was salt. Went to new Dr. and he sent her to an allergist who did 72 skin test and 53 of them test mid to high range and 4 were off the charts so Dr. ordered an allergen blood test and she got the answers yesterday and she is not allergic to wheat!! but is highly allergic to eggs. Eating GF she relied on eggs a lot and most bread recipes contain eggs. So loved the mug recipe and her and I are looking for the vegan egg replacer. We both live in small towns without a good supply of items necessary for cooking GF. So today I’m making this with a powdered egg replacer and she’s looking for the vegan egg replacer. So thank your daughter for her determination to do this and once her IBS is under control it will become easier.
Bless her heart! So creative (like her momma!) and determined not to let this thing get her down. Love her spirit! And I’m going to try the bread!
I had to make this the minute I read the recipe. It was light and airy. This is a great recipe. I can see how it would lend itself to added herbs.
Way to go, Ava!!