This 90 second bread is soft, sturdy enough for sandwiches, and toasts surprisingly well. I use it for grilled cheese, breakfast sandwiches, toast, and even pulled pork sandwiches when I need something fast.
Why You'll Love This 90 Second Bread
This 90 second keto bread is one of the easiest ways to make a quick low carb bread at home using simple pantry ingredients and a microwave. It's soft, sturdy enough for sandwiches, and ready in just a few minutes.
I especially love this bread toasted. Toasting gives it a much better texture and makes it perfect for grilled cheese sandwiches, breakfast sandwiches, avocado toast, burgers, or even pulled pork sandwiches.
You can make this keto bread with either almond flour or coconut flour, and you don't need yeast, kneading, or any special equipment. It's one of those simple low carb recipes that becomes really useful when you need bread fast.
What This Bread Is Like
This 90 second keto bread is soft, sturdy, and best when toasted. The texture is somewhere between sandwich bread and an English muffin, and it holds up really well for grilled cheese, breakfast sandwiches, burgers, and toast.
Because this bread is made in the microwave, it won't have the exact texture of bakery bread, but toasting it completely changes the texture and flavor. I almost always toast mine before serving.
One of the things I love most about this recipe is how practical it is. You can make a single serving in just a few minutes without turning on the oven or making an entire loaf of bread.
Ingredients You'll Need
This 90 second keto bread is made with a few simple ingredients that you may already have in your kitchen. I usually make the almond flour version because I like the flavor and texture best, but I've included a coconut flour option as well.
Almond Flour Version
- Almond flour
- Avocado oil, melted butter, or coconut oil
- Baking powder
- Egg
- Pinch of salt
Coconut Flour Version
- Coconut flour
- Avocado oil, melted butter, or coconut oil
- Baking powder
- Egg
- Pinch of salt
If you prefer a less eggy flavor, you can use only the egg white instead of the whole egg. I also highly recommend toasting the bread after cooking because it gives the best texture.
How To Make It
Add the oil or melted butter to a 4-inch ramekin or microwave-safe container and swirl it around to coat the bottom and sides. This helps prevent sticking and makes the bread easier to remove after cooking.
Add the remaining ingredients directly to the ramekin and mix with a fork until smooth. The batter will look thin at first, but that's normal. Tap the ramekin on the counter a few times to remove any air bubbles.
Microwave on high for 60 to 90 seconds, or until the top looks set. Let the bread cool for a minute or two before removing it from the ramekin and slicing.
For the best texture, slice the bread in half and toast it before serving. Toasting gives the bread golden edges and makes it much more bread-like for sandwiches, grilled cheese, burgers, or toast.
Tips For The Best Texture
- Toast the bread before serving whenever possible. Toasting gives the bread golden edges and a much better texture, especially for sandwiches, grilled cheese, burgers, or avocado toast.
- For a less eggy flavor, use only the egg white instead of the whole egg. This gives the bread a lighter texture and a more neutral flavor.
- Be careful not to overcook the bread in the microwave. Overcooking can make the texture rubbery or dry. The bread is done when the top looks set and springs back lightly when touched.
- Using the right size container also makes a big difference. A 4-inch ramekin or microwave-safe container gives the bread enough height to slice in half for sandwiches.
- Let the bread cool for a minute or two before slicing. This helps the texture set properly and keeps it from falling apart.
Ways To Use It
One of the best things about this 90 second keto bread is how versatile it is. Once it's toasted, it works really well for all kinds of quick meals and snacks.
My favorite way to use it is for grilled cheese because the bread gets golden and crispy on the outside while staying soft in the middle. It also works really well for breakfast sandwiches, avocado toast, deli sandwiches, or as a bun for burgers like my stuffed burger recipe.
I also love using this bread for sandwiches with my crockpot pulled pork recipe and coleslaw because it holds up surprisingly well once toasted.
If you want something simple, toast it with butter or my keto sugar free strawberry jam for an easy snack. You can even make a sweeter version by adding a little cinnamon and sweetener to the batter before cooking.
Storage Instructions
This 90 second keto bread is best fresh, especially after toasting, but you can store leftovers for later if needed.
Wrap the bread tightly or store it in an airtight container in the refrigerator for up to 3 days. I recommend slicing and toasting it before serving because that gives the best texture.
You can also freeze the bread for longer storage. Let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator or toast straight from frozen.
Frequently Asked Questions
The eggy flavor usually comes from the egg yolk. For a lighter flavor and texture, use only the egg white instead of the whole egg.
Overcooking is usually the cause of rubbery texture. Microwave the bread only until the top looks set. Toasting after cooking also improves the texture a lot.
Yes. Coconut flour works well in this recipe, but because it absorbs more liquid than almond flour, you only need a small amount.
Yes. Bake the bread in an oven-safe ramekin at 375F for about 10 minutes, or until the center is set.
A 4-inch ramekin or microwave-safe container works best because it gives the bread enough height to slice in half for sandwiches.
Yes. Let the bread cool completely, then wrap tightly and freeze for up to 2 months. Toasting after thawing gives the best texture.
Recipe Card
90 Second Bread (Easy Microwave Bread Recipe)
Ingredients
- 3 tablespoon almond flour (see my favorite on Amazon) (or 1 ⅓ tablespoon coconut flour)
- 1 tablespoon avocado oil or melted butter or coconut oil
- ½ teaspoon baking powder
- 1 large egg (See notes on how to make this less "eggy")
- tiny pinch of kosher salt
Method
- Add the oil to the bowl or ramekin and swirl around to coat. Add the rest of the ingredients and stir stir well. Tap on the counter a few times to remove air bubbles and microwave for 60-90 seconds. You can also bake in a oven safe container for 10 minutes at 375F
- You can make this 90 second bread less eggy by using just an egg white as the egg yolk is where the eggy taste comes from.
Notes
- Toasting the bread gives it the best texture and makes it much more bread-like for sandwiches and toast.
- For a less eggy flavor, use only the egg white instead of the whole egg.
- Be careful not to overcook the bread in the microwave or it can become rubbery.
- A 4-inch ramekin or microwave-safe container works best because it gives the bread enough height to slice in half for sandwiches.
- Almond flour gives the best flavor and texture, but coconut flour also works well.
- Let the bread cool for a minute or two before slicing so the texture can fully set.
- This bread works really well for grilled cheese sandwiches, breakfast sandwiches, avocado toast, burgers, and pulled pork sandwiches.
Nancy Sattan says
Love it! Super simple to make, and it’s really delicious and actually taste like bread! This will definitely be on my short list of go to recipes.
Sherry H says
This bread goes great with just about anything. Tip:You can use the whole egg without an eggy taste, if you add in 1-Tbl. sour cream.
Marsha Whitt says
Thank you for this recipe, Jennifer! I've made it three times and it comes out perfect every time! I didn't have almond flour, so I used 2 T pecan meal instead (a little less than your almond flour measurement), and left everything else the same. Tastes like whole wheat bread, and the texture is spot-on. We can have sandwiches again!
Edna says
Best microwave keto bread in the world. I used the full egg and added 1/2 tsp apple cider vinegar- no eggy taste. I also used almond meal not flour. The texture and flavor were perfect. Thank you for such a delicious treat. It’s simply the best toasted bread for olive oil dipping. Yum!
Lynne Quimby says
I used the egg white vsn. Worked perfectly and importantly, no eggy smell or taste! It cut perfectly in half to make a sandwich. So easy, this will be my daily 'bread' fix. Thank you????
Lynda Backman says
This bread did not rise
I followed the recipe to the letter. What could I have done wrong
Jennifer Banz says
Did you use the microwave? Maybe your baking powder is not fresh?
Marilyn says
This was really good thank you !
Gary Martens says
So easy and convenient to make in the microwave! Made this several times with almond flour and really enjoyed it.
Tried with coconut flour and I like the flavour better but found it a little dry. Any suggestions to make it more moist with coconut flour? I used butter and whole egg.
Amy says
Love this! Made it with almond flour. Cooked one batch in the microwave and one in my little dash waffle thingy! Sprayed “I Can’t Believe its not Butter” all over it and it was wonderful! So easy to make!
MJ says
I'm new to keto & this is the first keto bread I've made. I'm so happy with this bread!! I used almond flour & both with just egg white & whole egg. I prefer it with a whole egg. Absolutely delicious & makes a great sandwich. I typically never follow a recipe 100% but this one is perfect as is. Thanks
Shirley says
Yummy, I've been making this bread for a couple years now and it's ny breakfast bread!
Colette parkin says
I'm new to keto, only 4 days in, I adore bread and am missing it so was keen to try this. I didn't hold out much hope that it would be any good and it didn't look it when it came out of the microwave but was I wrong! Mine didn't rise enough to cut in two so I had to have an open sandwich, I topped with ham and cream cheese, I absolutely loved it.
I used coconut flour which gave it a slight sweetness and creaminess and I imagine it's just as delicious if you add a tiny bit of sweetener and top with sugar free chocolate spread/jam for a really sweet treat
This is definitely my go to, super quick, easy and delicious 10/10
Julie says
Wow! This is great! I made mine in a smaller dish - about 3x3, because I didn't have one that is 4x4, 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.
Laura King says
What would be a good alternative to avocado oil? I recently found out that I am allergic to avocados, wheat, rice, oats, sesame seed, & peanuts! I’m feeling a bit overwhelmed then I saw your bread recipe and thought maybe I can eat bread again!
Thank you!
jenniferbanz says
any oil will work!
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!