This 90 Second Keto Bread Recipe can be made with almond flour or coconut flour, a microwave or an oven! Keto bread that can be made in the microwave is a recipe you will be using faithfully to keep you on track with your low carb lifestyle. I like to top it with keto strawberry jam, make a grilled cheese and serve with keto tomato soup, use it as a burger bun, or just a plain old sandwich. It toasts up perfectly, too!
Recipe using almond flour
This is my favorite version of this recipe because I prefer the taste of almond flour over coconut flour. For this version you will need:
- 3 Tablespoons of Almond Flour (my favorite brand)
- 1 Tablespoon of oil or melted butter
- ½ teaspoon Baking powder
- 1 large egg, beaten
- Pinch of salt (skip if your butter is salted)
Nutrition for 1 serving using almond flour: 315 calories / 29g fat / 5g carbs / 2g fiber / 11g protein
Recipe using coconut flour
This version of the recipe is perfect for people with almond allergies. Coconut flour is more absorbent than almond flour…that’s why this recipe requires less.
- 1 ⅓ Tablespoon Coconut Flour (my favorite brand)
- 1 Tablespoon oil or melted butter
- ½ teaspoon baking powder
- 1 Large egg, beaten
- Pinch of salt (skip if your butter is salted)
Nutrition for 1 serving using coconut flour: 235 calories / 20g fat / 5.7 carbs / 3g fiber / 8g protein
Microwave instructions
For the microwave, I like to use a round ramekin (like this one) that is 4 inches in diameter or a 4 inch x 4 inch microwave safe container. Add the melted butter or the oil to the container and swirl it around (you can see how I do this in the video down in the printable recipe card. Next, add all of the rest of the ingredients and mix with a fork. Tap on the counter a few times to remove air bubbles. Microwave on high for 90 seconds. Remove from the microwave and let cool.
Oven instructions
For the oven, you need to use an oven safe container. A ceramic ramekin that is 4 inches in diameter (like this one) is perfect. Pour the oil or melted butter in the ramekin and swirl to coat the inside. Add the rest of the ingredients to the ramekin and mix well with a fork. Tap on the counter a few times to remove air bubbles. Cook in the oven at 375F for 10 minutes or until the center springs back when touched or a toothpick comes out clean.
How to make this non-eggy
Some people have a problem with the eggyness of this bread. This is from the whole egg yolk that is used. To remedy this, you can use just and egg white and save the egg yolk for another recipe. You can also use egg whites from the grocery store. For that you would need to use 2 tablespoons of the egg whites.
This would also result in a bread with less fat and calories. The nutrition would be:
Almond flour: 265 calories / 25g fat / 5g carbs / 2g fiber / 8g protein
Coconut flour: 177 calories / 15g fat / 6g carbs / 3g fiber / 5g protein
As you can see, making this with coconut flour and an egg white really cuts down on the calories so you can really stuff this will really good sandwich stuff like bacon and avocado!
Tips and alternative flavors
- 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 sandwich things
- You could also use a ramekin that is 4 inches in diameter. This would be more like a keto mug bread.
- 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!
- Add some fresh or dried herbs and garlic powder for a quick garlic bread or Italian bread
- Add cinnamon and sugar free sweetener for a sweet treat.
- Top with everything but the bagel seasoning and an egg for an easy breakfast!
- Make several and freeze for later. Simply wrap the cooled 90 second bread in plastic wrap and place in a freezer safe container or bag.
Printable Recipe
90 Second Keto Bread - 2.7 Net Carbs!
INGREDIENTS
- 3 tbsp almond flour (click here to see my favorite on Amazon) (or 1 ⅓ tbsp coconut flour)
- 1 tbsp avocado oil (Click here for my favorite brand on Amazon)
- ½ tsp baking powder
- 1 large egg (See notes on how to make this less "eggy")
- tiny pinch of kosher salt
INSTRUCTIONS
- add all ingredients to a 4x4 microwave safe bowl or a 4 inch ramekin, 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
- You can make this keto 90 second bread less eggy by using just an egg white as the egg yolk is where the eggy taste comes from.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- NEW NUT FREE VERSION: if you are intolerant to almond flour you can use sunflower seed flour as a 1 for 1 swap with the almond flour.
- 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 use as a sandwich
- 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 90 second bread makes it have a much better texture. you could also use a skillet to toast it in some butter. Yum!
Julie says
Wow! This is great! I made mine in a smaller dish – about 3×3, because I didn’t have one that is 4×4, but it actually worked out better because it came out thick enough to slice in half! Hightly recommend! So easy and satisfying!
Lyndy says
I made some cinnamon sugar (swerve) toast with this and it really hit the spot! I toasted it and it was perfect. Next time I’ll be sure to thoroughly mix the baking powder with the almond flour because I did get one powdery bite. Now I’m wondering if there is a way to make a batch of these; I’m thinking I could use a muffin tin and fill each tin with half a “serving”?
Elizabeth says
Will make with egg white next time, my fault for not reading the whole article but still one of the best I’ve tasted.
Candi says
Not that you need another omg this is good but here’s another! I wasn’t optimistic given the simplicity of the recipe and instructions but I think that took it over the top! I use coconut flour and butter instead of oil and after I zap it in the micro, I toast it on a griddle with more butter. This just hits all the must have points, taste, texture, flavor and did I mention ease and simplicity? I really like this and plan on making it several times a week maybe even daily (gasp!). It’s that good. It’s sturdy enough for dipping in soup or sauce or scraping egg yolk off my plate!! Thank you so much for sharing!!
Vickie says
Hi Jennifer. I just made one piece of 90 second keto bread. Too easy! I toasted it and topped it with a little agave syrup for a perfect piece of French toast. Thank you for sharing your knowledge with the world. I’m very excited to start my keto journey.
Bella says
Canthisbe made with another oil instead of avocado?
jenniferbanz says
Yes, any oil or butter
Nash Byrd says
So far this is the first coconut flour recipe ive tried that acrually tastes good. Ive made it twice now and its delicious! Very good bread recipe and i was surprised at how nice and fluffy it was! This recipe has made it into my permanent recipe book.
Chasia says
I can not believe how tasty this bread is. It feels like I’m cheating when I eat this. So easy to make and perfect for bread lovers like me. Thank you for this recipe!
Anu says
What a game changer!! Thank you! Only use egg whites, tasted like bread!
Linda P says
This bread is delicious! To decrease the ‘eggy’ taste, let the eggs get to room temperature before using them. I also use melted garlic butter and a dash of grated parmesan, makes amazing grilled cheese sandwiches. I keep a stash handy for those ‘gotta have carbs’ moments.
Claudia says
Delicious made in oven! I made this bread in the microwave and in the oven as per recipe (10min) and much better in oven! I used 4” silicone molds ( mini cake molds) and it came out easily and delicious! I cut it in 1/2. Put butter on it, and toasted. A+ Husband was craving bread and he loved it!
I used almond flour, egg white, and butter instead of the oil.
Thanks for this recipe!
❤️
Carolyn Carr says
I used butter instead of avocado oil. Topped with natural peanut butter and 2 tsp. sugar free syrup. Tastes like pancakes! Yum!
Lydia says
I needed a quick bite between Zoom meetings and whipped up the almond flour (I used almond meal) version. It was great, so easy and tasted way better than the gross store bought breads. Totally my go to now. I’m so happy I tried this!
Ranae says
I just tried this and it is a bit eggy. I am going to try next time with the egg white only and see how that goes. Thank you for all your recipes and videos. I love them!
Angela says
I tried this recipe just before posting this comment, it was not bad at all. I doubled the recipe and added about a heaping tablespoon of sour cream and I used a 5 inch round casserole dish and cooked for 90 seconds but it was still underdone and again for another 60 seconds and it came out fluffy and perfect. A great base for some recipe ideas or as is! Thanks for the recipe!