Seedy Gluten Free Microwave Bread (Low Carb)

Making Gluten Free Microwave Bread is so easy. The best part is that this bread is also low-carb. Whether you use this bread for sandwiches, toast, or to replace English muffins, you’ll love it! Usually microwaved recipes that contain whole egg tastes extremely eggy (sulfur-like). Not this one. The balance of flavors in this microwave gluten free bread are unequal to others. My husband, who still eats gluten and considers himself a bread connoisseur, even enjoys this bread.

Seedy Gluten Free Microwave Bread (Low Carb & Yeast Free)

A 5-Minute Seedy Low Carb Gluten Free Microwave Bread recipe without that overly eggy flavor that so many other low carb bread recipes have.

Course Breakfast, Lunch, Snack
Cuisine American, Low-Carb, Yeast-Free
Ingredient Keyword baking powder, egg, seeds
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1 bun


  • 1 tablespoon organic refined coconut oil (or butter), melted
  • 1 tablespoon coconut flour (or superfine almond flour)
  • 1 tablespoon golden flaxseed meal
  • 1/2 tablespoon sprouted hemp seeds
  • 1 teaspoon raw sunflower seeds
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon gluten free baking powder (Rumford)1
  • 1 large egg lightly beaten


  1. Oil a shallow 5-inch round ramekin (the type made for cremebrulee) or bowl; set aside remaining oil and prepared bowl.

  2. Whisk together the dry ingredients.

  3. Stir in the beaten egg and remaining oil; transfer to theprepared ramekin.

  4. Microwave on high for 1 minute.

  5. Gently pry the bread from the bowl and transfer to a paper towel to cool.

  6. Slice the bread in half and toast, if desired. Use for sandwiches, open-faced or closed.


Using refined coconut oil avoids all coconut flavor. If you enjoy coconut flavor, feel free to use traditional coconut oil. As listed above, melted butter can be used instead for those who are dairy tolerant.

One Reply to “Seedy Gluten Free Microwave Bread (Low Carb)”

  1. Hi Carla. Looking forward to trying this. I use MCT oil to replace coconut oil in many recipes, do you forsee any problems with that?
    Are the seeds compulsory?

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