Almond bread in a mug gives you warm, cinnamon-scented bread in about 4 minutes — no oven required. Almond flour and minced almonds mix with eggs, melted coconut oil, and a touch of stevia, then steam in the Instant Pot until fluffy. It's gluten-free, sugar-free, and ready before your coffee cools.
Almond Bread in a Mug
(Total Time: 25 MIN| Serves: 3)
Ingredients:
1 cup (240 ml) almond flour
½ cup minced almonds
2 large eggs, beaten
3 tbsp (45 ml) coconut oil, melted
1 tsp (5 ml) baking powder
Spices:
½ tsp salt
¼ tsp cinnamon, ground
½ tsp powdered stevia
Directions:
- In a large mixing bowl, combine almond flour, baking powder, minced almonds, salt, cinnamon, and stevia. Stir with a kitchen spatula until well incorporated. Add eggs and coconut oil. With a paddle attachment on, beat until all well combined.
- Pour the mixture into the oven-safe mugs, about 1/3 of a mug. Set aside.
- Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Position a trivet on the bottom and place the mugs on top. Cover with lid and adjust the steam release handle. Press the “Manual” button and set the timer for 4 minutes. Cook on “High” pressure.
- When done, release the pressure naturally. Open the pot and let it chill for a while.
- Using oven mitts carefully transfer the mugs to a wire rack. Let it cool completely before serving.
Per Serving(Calories 362 | Total Fats 31.9g | Net Carbs: 4.8g | Protein 11.7g |Fiber: 4.6g)
Pro Tips
- Fill the mugs only about one-third full — the bread rises as it steams and needs headroom to stay light rather than dense.
- Mince the almonds finely so they distribute through the batter; large chunks make the bread crumble when you slice it.
- Use oven-safe mugs and let the pressure release naturally — the gentle finish keeps the crumb tender.
- Let the mugs cool completely on a wire rack before serving; the bread sets as it cools and slices cleanly.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes — bake the batter in greased ramekins at 350°F until set, though the pressure-steamed version is notably moister.
How many servings does it make?
Three mugs, at about 362 calories and 4.8g net carbs each — an ideal low-carb breakfast or snack.
Is it really sugar-free?
Yes — it's sweetened with powdered stevia, so the carbs come almost entirely from the almonds and coconut oil.
Can I add flavors?
Extra cinnamon is an easy win; a little vanilla or a handful of berries on top works beautifully with the almond base.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine almond flour, baking powder, minced almonds, salt, cinnamon, and stevia.
- Stir with a kitchen spatula until well incorporated.
- Add eggs and coconut oil. With a paddle attachment on, beat until all well combined.
- Pour the mixture into the oven-safe mugs, about 1/3 of a mug.
- Set aside.
- Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place the mugs on top.
- Cover with lid and adjust the steam release handle. Press the “Manual” button and set the timer for 4 minutes.
- Cook on “High” pressure.
- When done, release the pressure naturally. Open the pot and let it chill for a while.
- Using oven mitts carefully transfer the mugs to a wire rack.
- Let it cool completely before serving. Per Serving(Calories 362 | Total Fats 31.9g | Net Carbs: 4.8g | Protein 11.7g |Fiber: 4.6g)
