90 Second Microwave Bread with Almond flour or Coconut Flour 90 Second Microwave Bread that can be made with almond flour or coconut flour, a microwave or an oven! Get ready to make all of those low carb and keto bread dreams come true.

90 second microwave bread turned into a grilled cheese

I bring to you today 90 Second Bread aka microwave bread aka keto mug bread.  What else are the kids calling it these days?  Almond flour bread? Anyway, the recipe is super simple and I provide instructions for almond flour or coconut flour and oven instructions.  Lets do this!

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I am not much of a sandwich fan anymore, but I don’t write this blog for me, I write it for you, and most people love sandwiches!  Especially low carb bread sandwiches!

The ingredients we need for this microwave bread are:

  • almond flour or coconut flour
  • eggs
  • oil (melted butter, melted coconut oil, avocado oil)
  • baking powder
  • salt

That’s all you need to make this coconut flour or almond flour bread!

ingredients for 90 second microwave bread in a square bowl“As an Amazon Associate I earn from qualifying purchases.”

Mix all of the ingredients together with a fork and put it in the microwave for 90 seconds.

Here are some tips I have found for this 90 second bread (keto bread):

  • Tap the container on the counter a few times to remove any air bubbles before you cook it
  • I found that a 4×4 microwave safe container made the perfect size piece of low carb bread that could be cut in half and stuffed with all the things
  • You could also use a ramekin that is 4 inches in diameter.  This would be more like a keto mug bread.
  • If you would rather bake this low carb bread in the oven, you can use a ramekin and bake at 375 for 10 minutes
  • Toasting this 90 second bread makes it have a much better texture.  you could also use a skillet to toast it in some butter.  Yum!


a 90 second bread grilled cheese sandwich cut in half

Another bread recipe I have is for the oopsie rolls.  I used those to make Avocado on Toast with Bacon and Bleu Cheese!

Can you imagine this almond flour bread made into a BLT or topped with a stuffed burger?  I have also heard of followers turning it into french toast…wouldn’t that be great for breakfast with some Keto Coffee?

⭐ Did you make this 90 Second Bread Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

90 second bread turned into a low carb grilled cheese sandwich

90 Second Microwave Bread 2.7 net carbs

This 90 second bread is made in the microwave and you can use almond flour or coconut flour. I also provide oven instructions. Use this to make a grilled cheese or low carb sandwich!
4.97 from 116 votes
Course: Main Course, Snack
Cuisine: American, gluten free
Keyword: how to make 90 second bread, keto bread
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 1
Calories: 235kcal


  • 3 tbsp almond flour (or 1 1/3 tbsp coconut flour)
  • 1 tbsp oil (melted butter, melted coconut oil, avocado oil)
  • 1/2 tsp baking powder
  • 1 large egg (See notes on how to make this less "eggy")
  • tiny pinch of salt


  • add all ingredients to a 4x4 microwave safe bowl, tap on the counter a few times to remove air bubbles, and microwave for 90 seconds.  You can also bake in a oven safe container for 10 minutes at 375F



For 1 serving using almond flour: 315 calories / 29g fat / 4.7g carbs / 2g fiber / 11g protein
For 1 serving using coconut flour: 235 calories / 20g fat / 5.7 carbs / 3g fiber / 8g protein
  • To make this less eggy tasting, use just an egg white as the egg yolk is where the eggy taste comes from.
  • Tap the container on the counter a few times to remove any air bubbles before you cook it
  • You could really use any nut flour that you want if you are allergic to almonds or coconut.  For alternative nut flours like pecan four, you would use 3 tbsp.  You use half the amount for coconut flour because it's not really a nut and it is very absorbent!
  • I found that a 4x4 microwave safe container made the perfect size piece of low carb bread that could be cut in half and stuffed with all the things
  • You could also use a round container that is 4 inches in diameter for a keto mug bread
  • If you would rather bake this in the oven, you can use an oven safe container and bake at 375 for 10 minutes
  • Toasting this low carb bread makes it have a much better texture.  you could also use a skillet to toast it in some butter.  Yum!


Serving: 1recipe | Calories: 235kcal | Carbohydrates: 5.7g | Protein: 8g | Fat: 20g | Fiber: 3g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Elisa Ann Frye
    • September 8, 2019

    I’ve tried other recipes for quick low+carb “ bready “ things and at best they’ve been OK. But this is delicious—wonderful taste, texture, and appearance! Thanks so much!

    • Rita
    • August 25, 2019

    How much liquid egg whites did you use for this recipe?

      • jenniferbanz
      • August 28, 2019

      1 eggs worth. There should be a conversion on the container

    • Ole
    • August 22, 2019

    I’ve used this recipe for a long time, although just with 1/4 baking powder.

    Worth mentioning though, if the choice of oil is butter, and it is salted butter, omit the extra pinch of salt, or it can be a bit too much 🙂

    Keep at it!

      • Lynne
      • September 10, 2019

      Can these be made in “batches” ahead of time, and possibly frozen? Also can they be done in larger quantities for “cakes”?

    • Carl Lawson
    • July 24, 2019

    Can’t be that easy!! Awesome I cannot believe it was that easy!? I used grapseed oil but it came out purfect. I still don’t believe it so I am doing it again..

      • Deborah
      • September 4, 2019

      I love LOVE this bread!! I use it for blueberry muffins, cinnamon bread, and put it in my waffle maker for chaffles for sandwiches!!
      This is my favorite recipe and my go to bread.
      I think it is very filling.❤️❤️De

    • AK
    • July 20, 2019

    I am really impressed with this recipe. It is the first I’ve tried that actually doesn’t taste coconut-y when using coconut flour. This is so easy, too. Thank you!

    • Riley
    • July 16, 2019

    PERFECT. Used Almond flour, liquid egg whites, & coconut oil for my bread bc that’s what I had on hand; used small rectangular glass dish & microwaved for 90 seconds. Time was spot on. Don’t have a toaster, so after microwave I broiled bread “slice” in oven on low setting, 2 mins each side. Keto Avocado Toast in 6 mins! My new fave recipe…thanks!!!

    • Kim
    • July 14, 2019

    I’m a HARDCORE bread eater and couldn’t imagine not eating it, which is why I never considered any diet or lifestyle change that didn’t include it . This recipe is WONDERFUL!!!!
    Stopped eating meat in January and today I’ve found a way to start keto! Thank you.

    • Lona Buggs
    • July 11, 2019

    I have made this each way. I like that I can use coconut flour or almond flour. I have added caraway seeds for rye bread. I also made a mixture of almond flour, ground flax meal,coffee flour and caraway seeds for a pumpernickel bread. All done in 90 seconds. Thank you so much.

    • April Marie Ueligitone
    • June 26, 2019

    All I have to say is thank you!

    • Manisha singh
    • June 22, 2019

    This is the first time I tried to make any kind of diet food and I am blown away how easy and tasty it was. Being an Indian it’s hard for me to not eat flour. This helps. Thank you jennifer.

    • Michelle Thompson
    • June 12, 2019

    I make this with coconut flour and butter, and use a mini waffle maker to cook it (don’t have a microwave). Comes out to 2 eggo sized waffles that stand in great for bread slices. I usually send them through a quick toast in the toaster to firm them up a bit.

      • Dee
      • July 4, 2019

      Love this recipe!!!

    1. Reply

      To make this lighter and fluffier separate the egg white from the yolk.
      With hand mixer beat the whites until stiff peaks form…like merguine.
      Must be a clean bowl with no oil residue or the whites will not whip up.
      Mix the oil and yolk until blended.
      Mix almond flour and baking powder.
      Add both mixtures to the egg whites and mix well. Microwave as directed.

    • Jacky Haynes
    • June 10, 2019

    Could this recipe be used for to cook like a pancake so I can make thinner versions? Maybe break it up into 2 servings…

      • jenniferbanz
      • June 13, 2019

      I think that should work

    • Kathy
    • June 10, 2019

    Omg! Just started Keto but I love bread been trying a lot of different recipes . I don’t have to look any farther! This is awesome! Thanks!

      • Erin
      • June 29, 2019

      Used coconut oil, and a pinch of cinnamon, toast it after with a light spread of almond butter and ? DELICIOUS! Was such a treat, and curbs that bread craving!

    • Christy Welch
    • June 9, 2019

    Looooove this bread but i wanted to double the recipe as it wasnt quite thick enough to cut in half. If I do will I cook it longer than 90 seconds??

      • jenniferbanz
      • June 10, 2019

      I would check after 90 and add more if needed

    • Elaine L
    • June 5, 2019

    I am a happy happy girl! My search for an amazing and easy low carb bread has totally been satisfied. So delicious!

    1. Reply

      Love it ..I used sesame seeds to top it ..also used Tones onion flakes on top for a hamburger roll

    • alisha
    • June 5, 2019

    Hey Jennifer
    Is the one in the picture made from coconut or almond? It looks divine.
    I’ve made them with coconut flour before and i find the flavour can be overwhelming so i am praying you say almond flour haha

      • jenniferbanz
      • June 6, 2019

      I used almond flour

      • Tracie
      • July 14, 2019

      Thank you for an easy, quick recipe! I added about half a tablespoon of nutritional yeast for a cheesier flavor. Only had a 3 inch square dish. Still came out perfect in 90 seconds. A very forgiving, delicious “mug” bread. Currently enjoying a sandwich of Dijon mustard, goat cheese, pickled onions and salami. Probably sounds odd, but wow it is awesome!

    • LynnM
    • June 1, 2019

    Thank you for such a quick and easy recipe! I made one tonight, split it in half and covered both halves with pepperoni, bacon bits and mozzarella cheese (would have used pasta sauce, too, but I didn’t have any and didn’t want to take the time to whip up some) for individual pizzas. And yes, I ate both of them! 🙂 So yummy!!

      • Pam Buck
      • August 31, 2019

      I’ve been using this recipe for quite a while and I am still surprised every time that it comes out of the microwave!
      I did make some small adjustments. Instead of baking powder, I use 1/2 tsp of baking soda and 1/4 tsp of cream of tartar and I also include 1 tsp of flax seed husk. Always include a little sweetener.
      The versatility of this bread is unreal.
      For breakfast, add more sweetener and cinnamon.
      For Mexican, add cumin and Italian seasonings.
      For Chinese, use sesame oil, grated ginger and a smidge of soy sauce.
      Thank you so so much!

    • Nik
    • May 30, 2019

    Thank you for sharing, I can’t wait t try.

    Question: Has anyone made several pieces? I want to know if its one egg per “slice” or if I can make more, like 2 slices with one egg?

      • jenniferbanz
      • June 2, 2019

      You could probably make 2 slices with 1 egg.

    1. Reply

      If you whip the egg whites separately it will be much thicker. One egg will be enough for two slices… Like reg bread.

    • Bonnie D.
    • May 14, 2019

    Found it perfect. Firm enough to slice and toast. I just made some in a large, round, flat mug and now I’m enjoying my keto sausage breakfast sandwich.

    • Vidhi
    • May 3, 2019

    Hello! The recipe seems great but isnt approx 315 calories alot for one serving. Given that these buns are tiny and one person would have around 2 mini burgers- isnt that alot to take in? It would even have the patty in the middle adding more to it. Just curious. I looked at several recipes and many go upto 420 calories per 1 serving. Any suggestions 🙁 ?

      • jenniferbanz
      • May 8, 2019

      Keto food is usually calorie dense because of the higher fat content.

    • CoolMamaOf5
    • April 23, 2019

    We’ve had a busy week and didn’t make any GF bread. Trying to get out the door for softball practice and all I can come up with for a quick dinner is bacon, egg and cheese sandwiches… but… my son can’t eat regular bread. Found this recipe and it turned out so good that I made myself one as well. Used a small salad bowl and got a piece that I sliced sideways and toasted for the sandwiches. Not eggy like most keto mug recipes! Bookmarked and memorized, this will be so helpful when traveling or at others’ houses. I can just bring some almond flour and the rest is usual household stuff, and my son can have bread and feel included. Thanks so much!

    • Nick
    • April 19, 2019

    You could try:-
    a different brand of Cnut flour
    – blitzing the flour in a fast blender to make it much finer (this helped me, but you really have to refine it)
    – takes away from the instant idea, but leave the batter until next day, in the fridge, so the Cnut softens in the liquids; for this I would use oils and leave the solids (butter, coconut oil etc) out

    • Karen39
    • April 15, 2019

    I tried making this bread with almond flour, olive oil and egg whites. It smells less eggy but it doesn’t slice well. I toasted it and added peanut butter to top. Still very good and will continue to make with whole egg. I love this bread and it freezes well, even in slices.

    • Alexis Nikitopoulos
    • April 14, 2019

    After several fails, this is the first 90 second bread that was just right! I decided to add a pinch of baking soda. I made a square one last night and had grilled cheese, then tonight used a mug and sliced into four “English muffins” before roasting in my cast iron skillet. Oh my god SO TASTY!!! Finally keto bread that doesn’t taste like an over cooked frittata!

    • Cathy
    • April 6, 2019

    If you make this in advance, how long will it keep?

      • jenniferbanz
      • April 9, 2019

      I’m not sure. I’ve never tried it

      • Misty
      • September 6, 2019

      I was curious if you know the macros if I switch the egg out for egg whites? Keto makes me log everything to the tee so I’m just trying to figure out how that would change all the macros. I made it with eggs btw and it was still amazing. I added some everything bagel seasoning which made it so delicious! Thank you for sharing!

    • Jewelz
    • April 2, 2019

    I made the recipe from memory and forgot the egg. Came out more like cornbread. I used it for my version of a Sloppy Joe. Will try again. I want to see how adding not only the egg, but cream cheese changes the texture.

    • Kelly
    • March 31, 2019

    Love this! Just made it and turned out fabulous for avocado toast. I did use sour cream instead of butter or oil. Thank you for this recipe!

    • Marlene
    • March 29, 2019

    Hi Jen, I made this recipe today. I made a 4x4x1″ square form with foil, sprayed with cooking spray and baked it in the oven as directed. I used melted butter and almond flour. DELICIOUS!!!

    • Amanda
    • March 28, 2019

    I love this bread!!! I was afraid it would be eggy but it wasn’t it has texture just like bread. And I love that I can make me a fresh piece in just 90 seconds, I cook mine in a small round bowl and am able to slice it into like a hamburger bun it’s so nice to actually have a Hamburg or sandwich on bread and not just lettuce. Thank you so much for sharing the recipe it is definitely going to make my Keto journey easier.

    • Faiza
    • March 6, 2019

    Tried it just now, and wow! So easy and quick to make! Can’t wait to try different seasonings with it 🙂 I used medium egg and coconut flour, pinch of Xantham gum and salt viola. What a life saver for those days when a slice of bread is all I am thinking of to take away the hunger. Also works so well as a single portion!
    Great receipie, although I am a little anti using the microwave,this one I will make an exception for!

    • Slaxx
    • March 5, 2019

    Gonna share my exp.
    Tl;dr ver: i can do this again!
    I ff the recipe – used coconut flour and melted butter – except that I have a 700w microwave, and “baked” it for 2mins.
    It starts to smell very strongly of eggs when almost done baking, but not as strong when you actually smell the bread after. It did not taste or smell like egg at all when eaten, and that’s a very good thing. The texture i’d say is right between bread and pancake. I was expecting that it would be thick omelet texture but no, it was almost just like bread, yet not as crumbly. The provided measurement can make a mini 2-bread sandwich if you use a rectangular microwave container, perfect for snacking. My dad ate it with sugarfree maple syrup – it really can pass as bread or pancake lol. Thanks for this recipe, will be keeping it 🙂

      • Kate
      • March 10, 2019

      Vegan version? Could i use one flax egg in place of egg? Anyone try flax egg? Looks yummy!

    • March 4, 2019

    I tried the recipe using coconut flour. nice rise and springy texture. my only issue with coconut flour is that when you eat it, it feels like eating a sponge with fibers. but great recipe!

    • Judith
    • March 3, 2019

    I’ve tried this with butter and avocado oil and they both turned out so great. I also tried one batch without the egg yolk and it was still very tasty and less spongey. Thank you so much for posting this, it has made going low carb so much more feasible

    • Rachelle
    • February 26, 2019

    Haven’t tried making this yet but I’m excited to. Have you ever tried adding fruit to the batter? I was thinking of blueberries… trying to mimic a blueberry pancake… or adding bacon bits for something more savory…

      • jenniferbanz
      • February 27, 2019

      That would be great!

    • Linda
    • February 22, 2019

    The 90sec microwave bread/ I have a question. The tablespoon of oil— is it one T of all three oils listed or one T of one of those?

      • jenniferbanz
      • February 22, 2019

      Just one tablespoon of oil. You can use either coconut, butter, or avocado oil

    • Amanda
    • February 14, 2019

    I just made this as I’m new to keto and was dying for some avocado toast! I’m so excited that it turned out amazing!!! I can now enjoy my avocado toast, use it to dip the yolk of eggs, make grilled cheese! Oh man? Thank you so much for this recipe! Less temptation to cheat now!

    • Aakanksha
    • February 7, 2019

    I tired it today,didn’t rise much. Looked dry had an eggy taste.followed the recipe. Why could HV gone wrong??

      • CCT
      • April 13, 2019

      Your baking powder could be stale (inert). Also, perhaps you used baking soda instead of baking powder.

    • Stefanie
    • February 5, 2019

    Oh my goodness I just made this for the first time about 10 minutes ago and it was AWESOME! I’ve been on Keto for 3 weeks and looking to expand my options. I split the batter into 2 containers so I could have 2 pieces of “bread.” I couldn’t tell if I was actually tasting the egg or just smelling it. Either way it didn’t bother me at all. I put it in a skillet and treated it just like a grilled cheese. The bread itself kind of reminded me of an English muffin. It was also super filling. I could barely finish it. TRY IT!

      • Eric
      • February 6, 2019

      Really liked this recipie! Reacently got diagnosed with IBS so iam following keto diet. This recipie has alowed me to have cheese burgers again.I used olive oil and 1 Tbs coconut flour in a 4.5 x 4.5 Tupperware container and covered with microwave cover turned out great. THANK YOU SO MUCH LOVE THIS BREAD!!!

    • Chelsea
    • January 30, 2019

    I just want to say THANK YOU from the bottom of my heart for this super easy/tasty/QUICK recipe!!!!!! I’m seriously missing my breads/make a sandwich etc and this was AWESOME!

    I tried two batches! One was the original recipe (almond flour/coconut oil) nothing else….the first few ones came out okay but later the last one was really THIN and hard as heck to cut and I cracked it (oops) but still tasty!

    The 2nd batch was even better as I followed another reviewers comment to use 1/2 teaspoon of Xanthan gum and 1 teaspoon of sour cream! I really liked this one because it fluffed up the bread a bit so after I “toasted” it I was able to slice it to make sandwiches 🙂 I also inverted the bread so I fried the outside of the “inside” of the bread and it was YUM!

    I definitely used the toaster and grilled on my stovetop after but it was seriously amazing and now I just need to find a good soup to go with the sandwiches to stick to my Keto! 🙂

    THANK you for this recipe! 😀 I’m curious do you know if I made a few of these in the microwave, would they do okay in the fridge in a container for 2-4 days? I’d love to have something to make for my hubby’s sandiwches and don’t mind prepping (toaster/grilling later) but I don’t know how long they’d technically “last” in the fridge? <3

    Also, I'd LOVE if you could take THIS recipe and convert it to an actual 9×5 loaf pan so I can make some all at once…Please? <3 haha! 😉 Thank you again!

    • Lisa
    • January 29, 2019

    Made 90 second bread to have with our zucchini noodles and meat sauce. Was so nice to have “bread” again! Used almond flour, sprayed pan with avocado oil and microwaved in a small ceramic loaf pan. Sliced in quarters lengthwise for breadsticks. Delish!

    • Regina Newman
    • January 17, 2019

    Mine came out more of a brown color instead of yellow. Maybe the brand of almond flour I used but still Delicious!!

      • David
      • January 26, 2019

      I made this today and it came out nice but seems like something is missing. Very very dry. What did I do wrong?

    • Capsule
    • January 14, 2019

    This a THE perfect recipe of Keto bread. Delicious, soft, and 4g carbs.

    I’ve used a square glass 20x20cm and it gave me thin slices . I cut my bread in 4 parts and add havarti cheese and extra lean ham on 2 bread slices. Close the sandwich with the 2 other bread slices and here we go for a very delicious meal !

    Thanks for sharing !!

      • Talya
      • July 3, 2019

      Total game changer! For the first time I was actually able to eat a grilled cheese that felt like a real one, not just a weird paleo-fied version. This recipe is so simple and quick, I didn’t even expect it to work, but wow!
      I used just the egg whites, as recommended, and doubled the recipe so I could make one in the microwave and one in the oven. The one in the microwave came out way better, so, perfect.
      Thank you!

    • Barb
    • January 9, 2019

    Wow! This is a GREAT recipe! I made a hamburger bun by splitting the same portion recipe into 2 regular sized every day ceramic bowls sprayed with cooking spray. After 90 seconds in the microwave EACH, one at a time, I had 2 individual bun pieces which I toasted in the toaster!

    After readying others comments I added to the recipe 1/2 tsp. Xanthan gum powder and a teaspoon of sour cream. It was like potato bread! Nice and springy with GREAT (not crumbly) texture! Can’t wIt to enjoy a ham and cheese sandwich or a grilled cheese on this!

      • Mark
      • January 19, 2019

      Barb, did you use coconut or almond flour?

    • Victor Shawnsea
    • January 7, 2019

    If I want to make double the quantity .. how long do I microwave?? This is yum btw!!

      • jenniferbanz
      • January 8, 2019

      I would add 30 seconds and then check to see if it’s done.

    • Julia
    • January 3, 2019

    this was great! thank you

    • Nat
    • December 30, 2018

    I love it! It was nice to have a sandwich. Thank you!!! 🙂

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