Almond Flour Version

• 2 tablespoon blanched almond flour
• 1 tablespoon egg white powder
• 1/2 teaspoon baking powder
• 1 tablespoon butter
• 2 tablespoon water

Coconut Flour Version

• 1 tablespoon coconut flour
• 1 tablespoon egg white powder
• 1 teaspoon baking powder
• 1 tablespoon butter
• 3 tablespoon water

Instructions:

Both recipes are to be made the same way. The nutrition info below is for almond flour only.

1. Melt your butter in a microwave. Then add all ingredients into the most cylindrical mug you can find and mix well.
2. Microwave it for 90 seconds. If using an 1100 watt microwave you'll only need 60 seconds. When done, the top will look dry and the feel will be spongy. The sides of the bread will release from the mug most times, but if it's still touching, then run a knife around the edges to release it.
3. Slice the bread with a bread knife and toast in a pan with butter. Watch closely because it browns quickly.

Helpful Recipe Tips

• Can you use a whole egg? Yes, you can, but not with this recipe. In order to give you the best bread, I suggest using egg white powder. If you don't have any on hand, there are some great bloggers with recipes that use an egg.
• Toast it! For the best version of the recipe, I suggest you toast it before serving. You can eat it straight from the microwave, but the buttery toasted flavor takes it to another level.
• Crispy edges, only the almond flour version gets crispy when toasted. You can toast both but only one gets that crunchy texture.

And that's it! So if you're like us and every other low-carb dieter out there craving a delicious slice of warm, freshly toasted bread, do yourself a favor and give this recipe a try. If you’re looking for more summer sweetness, check out our easy 5-Minute Keto Ice Cream Recipe! And don’t forget to check back regularly for the latest keto recipes and lifestyle tips from the ChipMonks. And if you haven't already, subscribe to our newsletter and text CHIPMONK to (833) 645-0998 to join the ChipMonk rewards program