“… and Alison said, “Let there be bread,” and then there was bread, and it was good.”

So, I don’t know if you know this, but I’m kind of a big deal.

Once upon a time, I was hungry. I checked the fridge to see if the food fairy had stopped by yet, but she hadn’t. I was stuck with mere staples. (Thank the LAWD they happened to be keto staples. amirite?)

So, here I was with a half-empty bag of coconut flour, a couple eggs, some cheese, a little bit of deli meat, and some kinda wilted spinach.

And then this happened:

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Uh, yeah. That's a flippin' panini.

And it was freaking delicious. And ridiculously simple. So efficient!

I posted that picture in a big keto group on Facebook, and people went cray-cray for it!

So, because this happy accident was so dang simple, I started playing around with it.

And then BAM:

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Cheddar onion hamburger bun!

That happened.

But, oh no, that wasn’t enough!

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Yeah. A strawberry shortcake. With raspberry reduction. I was feeling fancy.

Did you just feel your boring diet food standards shattering? Oh, the mutiny!

Kachow!

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Blam-o!

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Cheese pizza!

Thwip! (?)

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Bacon, egg & cheese biscuity goodness!

Pew, pew, pew!

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Pumpkin French toast with cream cheese blob!

… Ahhhh!

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A garlic-herb biscuit to accompany my mommy's wonderful chicken devan!

Yeah!

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Uh, yeah. Those are microwave cinnamon rolls. That are good for you.

Believe it or not, all the food in the pictures above was made from the same basic recipe, with a small addition or tweak here and there. And they were all made in the microwave! (Maybe a good toasting in a pan with some butter, here and there. The pizza was finished in the broiler.)

So, with a microwave and a little bit of creativity, the keto culinary world is at your finger tips. There’s a healthy sub for just about anything you can think of. No excuses!

Here’s the recipe!

1 egg
2 T coconut flour (or almond flour, So I’m told. I’ve never tried it this way.)
1/4 tsp baking soda
1/4 tsp cream of tartar
1 T water (or heavy cream or whatever)
1 T melted butter

Mix the dry. Mix the wet. Mix the dry and wet. Smoosh into a greased, microwave-save container of your choice. Microwave for 60-90 seconds (depending on your container.) Let it cool a bit.

It’s seriously that easy.

Here’s the nutrition facts (for the basic coconut flour version):

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79 thoughts on ““… and Alison said, “Let there be bread,” and then there was bread, and it was good.”

  1. If they’re just microwaved, how did you get some of the sides to brown so delicious-looking-ly?
    Microwave, then toaster?

      • Thanks. Found it.
        “This is based on that coconut flour/egg bread I posted about the other day. The only changes: instead of water I used HWC, and I replaced the butter with 1/4 c of canned pumpkin. I also added a bunch of pumpkin pie spice and liquid splenda.
        The icing is just an ounce of cream cheese and like a quarter cup of HWC and some sweetener whipped until fluffy. The cake was kinda warm when I iced it, so it melted a little.”

  2. Mind blown! This looks so freakin good! I am kind of in disbelief I could eat this and still lose weight! its looks almost too good to be true! I am so excited to try this, thank you!!!

  3. ……cinnamon roll recipe plz?/? girlfriend (non-ketoer) just discovered cinnabon (god help us both), and I am jonesing badly

    • The roll:

      Basic Alison Bread, but with a few changes:

      HWC instead of water
      extra tablespoon of butter
      Splash of vanilla
      2 pkt Truvia
      added 1 tsp psyllium husk (for chewiness)

      Cinnamon filling:

      1 T butter
      2 pkt Truvia
      1/2 tsp cinnamon

      Mix all of that together, then microwave it for like… thirty seconds. Set it aside.

      Glaze:
      3 T HWC
      2 pkt Truvia
      Splash of vanilla

      Combine cream and Truvia, heat on stovetop (or microwave!) until bubbly and slightly thickened. Stir in vanilla. Set aside.

      On a piece of plastic wrap, form the “dough” into a long strip. Spread the cinnamon-y mixture over it.

      Roll it up like sushi! Then stick it in the freezer for like… 10 minutes.

      Cut it into thirds, stick it in a measuring cup or something smallish. Microwave for 60-90 seconds and top with glaze (and extra butter, if you want. And you do.)

  4. Why do o not own cream of tar tar whaaaaas!! I want this now! Oh well, I will have to get some tomorrow and dream about this for now..

  5. Holy crap, you are a genius! I saw you on the facebook page and everyone was talking about “Alison Bread”. I got the ingredients a few days ago but never got around to trying it until about 20 minutes ago. I was sooo impressed when i took it out of the microwave and it had actually turned into bread! I have a few questions that maybe you can answer. Have you ever mixed up that amount and the only cooked half of it at a time to make a thinner bread? I think the amount I got out of one slice would be plenty for one sandwich but think it would crumble if I sliced it lengthwise. My second question, can i have a link to that amazon wish list? I seriously want to buy you something

  6. If you’re going to use almond flour in place of the coconut flour, you need 3X the amount–so the recipe calls for 2T. coconut flour. You’d have to use 6T. almond flour to replace it.
    To reduce your sodium (because it’s way more than the potassium, so no adequate offfsetting for hypertensives), use Calcium Carbonate powder as a sodium-free, sugar-free sub for baking soda: http://www.nowfoods.com/Calcium-Carbonate-Powder-12oz.htm
    I like my salt where I can control it, and ready-made baking soda is LOADED with sodium! You can make your own baking powder (sodium-free, aluminum-free, and corn-free) as well: http://frugalliving.about.com/od/condimentsandspices/r/Baking_Powder.htm

  7. How can you in good conscience post all those pics of that BEAUTIFUL food and not give the recipes?? LOL… I NEED them all!!! I want to eat my screen right now! I saw the recipe for the Roll..but nothing else…or am I missing something??

  8. Made this morning. OMG! THIS IS THE BEST BREAD REPLACEMENT EVER!!!! I also make the “Oopsie” bread which is fantastic but I don’t make it so often as it takes awhile to make so Oopsies are more of a treat. THIS however is an everyday bread. I followed the advice of Wenchypoo and made mine with Almond flour so I used 6 Tbs instead of the 2, and Alisons advice of using equal amounts of baking powder instead of the baking soda and cream of tartar. It came out perfect, like a softer version of an english muffin. Perfect. This was my “test” batch so I just had it with cream cheese and it was soooooo delicious. This recipe is how I like my friends, fast and versatile. Seriously I cannot wait to play with this recipe.
    THANK YOU ALISON! I am so grateful.

  9. I’m confused. Maybe I’m doing the math wrong. Your recipe says 230 calories, and 8 carbs. 1carb = 4 calories so if you do the math, 230 divided by 4 is 57.5 carbs. Is this incorrect?

  10. I did the math and everything worked out. Why are you dividing the carbs? The calories in the carbs have nothing to do with what is written up there unless you are calculating the percentage. This is only ONE serving, period…so what she has up there is correct. Total 230 calories, 18 grams of fat, 8 grams of protein and 8 less the 5 for the fiber = 3NET GRAMS of carb. If you are looking for the percentages, which I use for my totals for the day, this little muffin is 70% fat, 14% protein and 3% carb. This is a really good keto food!

  11. These recipes sound great. I M new at low carb/Leto so would appreciate more specific instructions and since the replies were all so positive, I will definitely try several of them. Thank you for sharing your knowledge and experiences!!!
    JoAnn 🙂

  12. This is amazing. I’m new to the diet and have been trying to get in touch with some Ketoians to keep me on track. Do you have the recipes for the items you made with the bread? Cheddar buns? Strawberry shortcake? Etc? Thank you!

  13. I have made this into French Toast with great results. Today I was feeling lazy so I tried a different variation – mixed the dough and microwaved for about half the time. Then I used a spoon to make a well in the center, added a dollop of cream cheese topped with a bit of sugar free raspberry jam and then finished microwaving. Then I drizzled a bit of sugar free vanilla syrup on top. Also, I used 1/4 tsp of baking powder in place of the soda and tarter and it worked perfectly.

  14. I came here from Reddit Keto – I just wanted to say thank you for this wonderful recipe! I made it as posted, and microwaved it in a ramekin – I ended up with a huge biscuit that I sliced into 4 pieces – then used two of them for a sausage, egg and cheese breakfast sandwich (that I toasted in a skillet, as suggested). It has a lovely taste that could go anywhere (I love all your ideas).. I’m thinking buns for jamaican jerk burgers .. oh my!

  15. Thank you so much – I want all of the recipes! They are so much healthier than foods labeled “gluten free”. You are wonderful!

  16. I just made this for breakfast. PHENOMENAL! Thanks for this! (recipe was shared in a private LCHF group giving appropriate credit) And now that I see all the other goodies you made with these basic ingredients, whoa… I’m gonna have me some fun! 🙂

  17. Hi Allison,

    I love this recipe …so few ingredients…such little time! Unlike other pale breads I’ve made. I just need a little input on these please! 😦 When I cut it in half (english muffin style) both halves broke in half when I tried to lift it and spread with P.B. / Coconut butter. How can I make mine more sturdy? Would it be adding more cream of tartar? Thank you!

  18. Has anyone made a whole loaf of bread using the basic recipe? If so, how much do you increase the ingredients to make it?

  19. Thank you! I’ve not had a lot of success with low-carb due to, I’m a bread-aholic. I bought coconut flour in hopes of rectifying that. I plan to use your recipe often.

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