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.
Oil a shallow 5-inch round ramekin (the type made for cremebrulee) or bowl; set aside remaining oil and prepared bowl.
Whisk together the dry ingredients.
Stir in the beaten egg and remaining oil; transfer to theprepared ramekin.
Microwave on high for 1 minute.
Gently pry the bread from the bowl and transfer to a paper towel to cool.
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.