Sunflower Mug Bread
Course: Baked GoodsDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
2
minutesCalories
205
kcalTotal Carbs
4.25
gramsNet carbs
1.5
gramsFat
11
gramsProtein
8
gramsThis is sort of a “back to basics” keto recipe. I was in the mood for a simple mug bread the other day, and coincidentally, my Google feed showed me a blog post by Sugar Free Mom. I tweaked her recipe just slightly and the result was a pretty flavor neutral mug bread that had a pleasant texture that was better than most commercial “keto” breads.
Ingredients
2 TB almond flour (16g)
2 TB full fat cottage cheese (36g)
2 TB Sunflower butter (36g)
1/2 tsp baking powder
1 large egg
Directions
- Mix all ingredients together, ideally using a small food processor, until smooth.
- Split the batter between two greased mugs or ramakins
- Microwave each ramakin individually for 60-90 seconds, depending on the strength of your microwave. If a toothpick inserted into the center comes out dry, it has cooked long enough.
- Alternatively, you can bake these at 350F (175C) for 8-10 minutes.
- Allow to cool, remove from mug/ramakin, slice and either eat like bread or toast.
Recipe Video
Notes
- Nutritional info is based on one mug bread.
How important is it to use sunflower butter? I can’t seem to find that item. Would Almond butter or any other nut buttered a 1:1 suitable substitute? or is there a sciency reason it needs to be sunflower butter? thanks for the help!
If I were to use almond butter, I’d go with blanched almond butter (if you can find it). That should give a pretty neutral taste.