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Keto Microwave Bread with Lupin Flour

This is by far the best keto microwave bread I have ever tried, and I think a big reason it works is I’m using lupin flour. I’ve made lots of different versions of 90 second bread, trying to replicate the softness of a couple slices of bread. This one is a winner for several reasons, high on that list is the texture and the fewer number of ingredients compared to other recipes I’ve created.

Two small loafs of keto microwave bread made with lupin flour on a white plate.Pin
Photo credit: On and Off Keto.

Keto Microwave Bread with Lupin Flour

There are literally only five ingredients in this lupin flour microwave bread. It is so soft and fluffy that I could eat it right out of the mug without having to toast it first, which is another first for me as far as microwave bread goes.

Speaking of the mug, keep in mind that this microwaved bread comes out more like a muffin than a loaf of bread. That is directly connected to the fact that you cook it in a coffee mug like you would a mug cake. So, sure, you can slice it to toast it but keep in mind how little it is when done.

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Photo credit: On and Off Keto.

If you like how lupin flour works in a mug in the microwave, then you’ve got to try making a whole loaf of lupin flour bread. You’ll make it in a traditional loaf pan in the oven

Ingredients

  • 2 tablespoons Lupin Flour
  • 1 teaspoon baking powder
  • 1 tablespoon heavy cream
  • 1 egg
  • 1 tablespoon melted butter

Step-by-Step Instructions

I start by melting my butter in the microwave for 30 seconds in the mug I’ll be using. Then I pile all other ingredients in, mix well, then nuke it for 90 seconds.

You can add other ingredients if you’d like, perhaps a bit of cheese, some garlic salt or some sweetener and vanilla for a quick microwave cake! But as is, this is great.

Two mugs of yellow bread made in the microwave.Pin
Photo credit: On and Off Keto.
Two small loafs of keto microwave bread made with lupin flour on a white plate.Pin

Keto Microwave Bread with Lupin Flour

This is by far the best keto microwave bread I have ever tried, and I think a big reason it works is I'm using lupin flour. I've made lots of different versions of 90 second bread, trying to replicate the softness of a couple slices of bread. This one is a winner for several reasons, high on that list is the texture and the fewer number of ingredients compared to other recipes I've created.
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Course: Breads, Side Dish
Cuisine: American
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 1
Calories: 216kcal
Author: Leah Ingram

Ingredients

  • 1 egg
  • 1 tablespoon heavy cream
  • 1 tablespoon melted butter
  • 2 tablespoons lupin flour
  • 1 teaspoon baking powder

Instructions

  • Mix all ingredients well in a mug.
  • Microwave for 90 seconds.
  • Remove from mug, slice and enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 2g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 211mg | Sodium: 581mg | Potassium: 79mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 808IU | Vitamin C: 0.1mg | Calcium: 273mg | Iron: 1mg