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.
Followed recipe as written. Both my wife and I thought the taste was exceptional. Thanks so much. My sunflower butter has 8 net carbs ( 4 from added sugar) per 2TBS, so something to watch out for, if strictly counting carbs. Definitely delicious.
It seems that some variations of the sunflower butter have added sugar and others don’t.