90-Second Low Carb Bread
While Keto and low carb bread are usually quick to whip together, they tend to take quite a bit of time to bake to do the gluten-free (and
How to Make It
Step 1
Combine the almond flour, psyllium husk powder, kosher salt, and baking powder together until blended well with a spoon. You want to make sure the psyllium husk powder is well dispersed throughout dry ingredients.
Step 2
Add in the apple cider vinegar and boiling water and stir very well with a spoon. The mixture will bubble a lot and that is fine.
Step 3
The mixture will turn into a large mass and be a bit difficult to mix. This is what you want to happen and it means that the psyllium husk has hydrated properly.
Step 4
Add in the egg and stir very well to combine the egg with the rest of the dough. This will take some elbow grease to incorporate.
Step 5
What you are looking for is a homogenous mass that has no visible pieces of the egg to it. It should have all come together into a smooth mass.
Step 6
Microwave on HIGH for 90 seconds, adding 30 seconds as needed depending on your microwave wattage. Allow the bread to sit for 2-3 minutes to further cook with the residual heat.
Step 7
Once the bread has sat in the mug for a couple of minutes to finish cooking, carefully remove the bread from the mug onto a cutting board. Slice the bread into 3-4 slices and serve with your favorite toppings like peanut butter, butter, or deli meat.
Ingredients
- Almond Flour – ⅓ cup
- Psyllium Husk Powder Soluble Fiber by Now – 1 tbsp
- Coarse Kosher Salt by Morton – ⅛ tsp
- Baking Powder – 1 teaspoon
- Apple Cider Vinegar – 1 teaspoon
- Water – ⅓ cup
- Raw Egg – 1 large