Aunt Rocky’s Microwave Flax Bread

Melt coconut oil (or butter) in medium mixing bowl. Use a paper towel dipped in the melted oil to grease 2 microwavable containers the shape you want for your bread (something approximately the size of a regular slice of bread).

Add eggs to remaining oil and whisk. Add all other ingredients and stir until everything is well blended. Pour into the microwaveable containers.

Microwave one at a time on high for 1 minute and 10 seconds. When done, bread will spring back when touched in the middle. If not, go another 10 seconds or so.

Turn out immediately onto a wire rack to cool. Leaving it in the baking dish will make the bottom soggy from the moisture. Slice in half horizontally and use for sandwich bread or toast.

Once it’s completely cooled and sliced, it may be frozen for several months.

Yield: 4 slices

Note: This bread is so filling, one slice is enough for a serving.

Variations:
1. Omit or change the seasoning to your liking.
2. Try different cheeses to alter the flavor of the bread.
3. Add 1 teaspoon of oat fiber, let batter sit for about 5 minutes to thicken, drop onto lined baking sheet to make drop biscuits. Bake at 350ºF for approximately 15 minutes.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 196, Total Fat 15 g 23, Saturated Fat 7 g, Sodium 786 mg, Potassium 46 mg, Total Carbohydrate 5 g, Dietary Fiber 4 g, Net Carbs 1 g, Sugars 0 g, Protein 10 g. Macros: 75% fat, 22% protein, 3% net carbs.

© April 18, 2017 Roxana Lopez for Aunt Rocky
Updated July 28, 2017 to correct nutrition label; number of servings changed to 4 slices.

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

Recipe inspired by Dj Foodie’s One-Minute Bread.