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Open-Faced Breakfast Sandwich on Microwavable Keto Bread! (FM)
Recipes | December 26, 2015
I found this microwavable low-carb bread option online and was skeptical about it BUT it turned out really good and is super easy, only takes 2-minutes!
Ingredients:
Bread (makes 4 slices):
1 1/2 cup almond flour
1 teaspoon baking powder
2 tablespoon olive oil
2 eggs
Toppings:
1 egg
2 pieces of bacon (optional)
1/4 ripe avocado, mashed
chilli pepper flakes
salt & pepper to taste
Instructions:
- in a medium bowl mix together almond flour and baking powder then add the olive oil and 2 eggs and mix well to form the dough
- in a small microwavable container (mine was approx. 5″x5″ square glass tupperware) mold the dough into the container and press down so it’s even then put in the microwave for 2 minutes, let cool until you prepare the rest of your sandwich
- cook the egg and optional bacon to your liking
- turn the bread container upside down and tap on the top (it should fall out easily) and slice evenly into 4 pieces.
- plate a piece of the bread, spread on the avocado and sprinkle on chili pepper flakes then top with bacon and egg and season with salt and pepper to taste, enjoy!
* You can store the 3 extra pieces of bread in the fridge for up to 1 week 🙂
Macros (1 slice of bread + toppings):
Calories: 586.3
Carbs: 12.7 g
Net Carbs: 5.7 g
Fat: 49.5 g
Protein: 27
Private Member |
HI Zuzka, I just tried the bred. I made it exactly like you said, but putting in 1 and a halfe cup of the almond flour seems to much …I cup is 250 ml, right? I had to put in another egg, to be able to make a dough out of it. And even then ..it looks a lot different in the video…did you forget to mention that you also put water in it? thanks..
Private Member |
Москва, Москва, Россия
Чашка это вроде 125 мл, это в стакане 250 мл. Я чашкой мерила, мне показалось очень густое тесто, и я туда ещё добавила около 100 гр йогурта. Выпекала в микро 5,5 мин на 800 Ватт. Получилось необычно и вкусно! Очень сытно!
Private Member |
Danke dir 😉
Private Member |
maryland, usa
I used 1/4 cup, 1 egg and the baking powder. It isnt as much and sliced in half is just as filling. Very fluffy too.
Private Member |
ohio, united states
I am having trouble finding almond flour but always seem to find almond meal. Not Sure how to adjust recipie. I will check whole foods. I know that Trader Joe’s sells the almond meal only and a very good coconut flour at a good price though,
Private Member |
uk
Try to find just ground almonds, you should spot it easily in a baking section 🙂
Private Member |
Almond meal is ground whole almonds, instead of blanched ones used in flour. I substitute meal in most recipes with no issues, since I prefer it to flour.
Private Member |
spain
I’m a new ZGYM member. I made the bread today. It’s good, I liked It but I think next time I’llegar add a little bit salt. 🙂
Private Member |
I think it’s supposed to be HALF A CUP of coconut flour, and not ONE AND A HALF…
I had to make 3 recipes because of that.
Also, I don’t know what I did wrong but the bread is so dry, I almost choked on it… 🙁
What’s up with that?
Private Member |
santa cruz, ca
It doesn’t use coconut flour. It calls for almond flour. Did you use coconut? Coconut flour absorbs A TON of liquid. So if you used coconut flour, I’m not surprised. Usually recipes using coconut flour will call for very small amounts, because the particles are so absorbent.
Also, consider adding a small amount of apple cider vinegar (such as a tablespoon). It will react with the baking powder to add more space to the batter. It also adds some moisture. I make it this way. Also gives a refreshing sourdough taste.
Private Member |
Thanks for the apple cider vinegar tip! It made the texture and taste awesome :-).
Private Member |
santa cruz, ca
haha yeah, I don’t make grain free bread without it now. It reacts well with the baking soda in baking powder and makes it taste like sourdough. Yuuuummmm. I’m glad you like it!
Private Member |
If you substitute coconut flour for almond, use 1/3 of the amount of almond flour. It works pretty good in most recipes!
Private Member |
Hello! I’m new here and recently tried this recipe. I was a bit skeptical of the bread at first but I have to say, it turned out exactly as expected/described. I followed the directions as written, first combining the dry ingredients and then the liquids. I’ve eaten this sandwich a few times times now and love it (sans the bacon for me; not a veg but don’t do a lot of pork/beef).
I’ve tried coconut flour for other recipes in the past and now I understand the major difference – it takes like three times the eggs to bind coconut flour than almond flour. I’m sure they have different ideal uses. I didn’t realize how high the cost is of almond flour compared to others, but that’s okay. I’ve read that sunflower seed “flour” is a good alternative, so I am going to grind some up and try that, too. Might have an interesting nutty flavor and/or a good alternative for those with tree nut allergies.
Thanks so much for this recipe, Zuska!
Private Member |
I”m curious to see how this turned out with the sunflower seed ‘flour’. Did you give it a try?