I’ve been experimenting with my low carb/keto mason jar bread a lot. While it’s good when cooked in the microwave, it’s even better when baked; I use my convection/toaster oven. I’ve baked buns in English muffin/egg rings as well as mason jar rings (without the lid). Both work equally as well as bread bun pans. Below is the original microwave instructions as well as oven directions. The slices of bread/buns are best when lightly toasted; they hold up better in sandwiches and don’t get soggy. Pro Tip: use the rings as forms for hamburger patties that will fit the bread/buns.

1/2 cup almond flour
2 eggs
1/4 tsp baking powder
1/4 tsp salt
olive oil or coconut oil for the jar or rings

Microwave: Lightly oil the interior of a pint size wide mouth mason jar or large mug. Whisk together the rest of the ingredients either in a separate bowl, which I recommend, or in cooking vessel. Pour dough into cooking vessel and tap the bottom of the cooking vessel on the counter to reduce air pockets. Cook on high in a microwave for 3 minutes. Use a knife around the edge of the bread to release it from the vessel and gently remove the bread. Cut into 6 slices.

Oven: Preheat oven to 350°F and prepare a small baking sheet with parchment paper or silicone baking mat. Generously oil the inside of two to three cooking rings and set on prepared baking sheet. Whisk together the rest of the ingredients in a small bowl. Divide the dough into cooking rings and gently shake the baking sheet back and forth to level the dough and reduce air pockets. Bake for 12-15 minutes until the tops of the buns are golden brown and a toothpick came out clean. Use a knife around the edges of the cooking rings and gently remove the buns. Slice buns in half.