90 Second Keto Bread in the Microwave

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!

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!

4.93 from 158 votes

PRINT RECIPE PIN RECIPE

Course: Main Course, Snack

Cuisine: American

Keyword: gluten free, keto bread, recipe for keto 90 second bread

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Servings: 1

Calories: 235kcal

Author: Jennifer Banz

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

US Customary - Metric

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

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

For 1 serving using almond flour and an egg white: 265 calories / 25g fat / 5g carbs / 2g fiber / 8g protein

• 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!

NUTRITION

Serving: 1recipe | Calories: 235kcal | Carbohydrates: 5.7g | Protein: 8g | Fat: 20g | Fiber: 3g