Start by lightly greasing the inside of a microwave-safe jar or mug using a small amount of butter or oil. Make sure you coat the bottom and sides evenly—this step is important because it prevents the bread from sticking and helps it slide out easily after cooking.

Add the almond flour, baking powder, and a pinch of salt directly into the jar. Using a fork or spoon, mix these dry ingredients thoroughly so the baking powder is evenly distributed. This ensures the bread rises properly and doesn’t have uneven spots.

Crack the egg straight into the jar, then pour in the melted butter (make sure it’s slightly cooled, not hot). Mix everything together slowly at first, then more thoroughly until you get a smooth, lump-free batter. Scrape the sides and bottom as you mix so everything combines evenly.

Take a moment to check the consistency of your batter. It should be thick but still slightly soft and spreadable—not dry or crumbly. If it feels too thick, you can add a tiny splash of water or milk (about 1 teaspoon) to loosen it slightly.

Place the jar in the microwave and cook on high for 90 to 120 seconds. Keep an eye on it as it cooks—the batter will rise and set. Cooking time may vary slightly depending on your microwave, so start with 90 seconds and add a few more seconds if needed until the top looks firm.

Once cooked, carefully remove the jar from the microwave (it will be hot) and let it cool for a few minutes. This resting time helps the bread firm up and makes it easier to remove without breaking.

Gently run a knife around the edges if needed, then tip the jar upside down to release the bread. Slice it into pieces using a sharp knife. You can enjoy it as it is, or lightly toast the slices for a crispier texture and better flavor.