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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!

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!

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ingredients for 90 second microwave bread in a square bowl

 

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!

 

 

VIDEO OF HOW TO MAKE 90 SECOND MICROWAVE BREAD: 

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?

4.96 from 45 votes
90 second bread turned into a low carb grilled cheese sandwich
90 Second Microwave Bread 2.7 net carbs
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
 

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!

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Course: Main Course, Snack
Cuisine: American
Servings: 1
Calories: 315 kcal
Ingredients
  • 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
  • tiny pinch of salt
Instructions
  1. 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

Recipe Notes

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

  • 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!

 

 

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

 

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  1. Reply

    This looks so good, I must try! Love the texture too!

      • jenniferbanz
      • October 11, 2017
      Reply

      You will love it!

        • Barbara
        • April 14, 2018
        Reply

        I made this with almond flour and did not care for it at all. Sand and egg was all I could taste.

          • Jodee Meyer
          • June 19, 2018
          Reply

          Reverse almond and coconut flour amounts. It’s much better. I also add 2 pieces crumbled bacon, spread with butter and eat. YUMMY

        • Denise
        • July 8, 2018
        Reply

        Good morning!
        I tried your 90second bread.
        I baked up fabulous but a little too much eggy taste but to make a sandwich I am sure I will love it. BUT I melted 1 Tablespoon butter then added 1 Tablespoon raisins and 1/2 teaspoon cinnamon and then regular recipe. It came out awesome. Thank you so much for your site!

          • jenniferbanz
          • July 10, 2018
          Reply

          To make it less eggy tasting you can use egg whites instead of the whole egg.

  2. Reply

    Fascinating! Pinning – I don’t even normally focus on eating low carb, but I am so curious to try this!

      • jenniferbanz
      • October 11, 2017
      Reply

      Thank you for pinning!

  3. What a great idea for a quick slice of bread whenever you need it. This would be great for anyone who is gluten free.

      • jenniferbanz
      • October 11, 2017
      Reply

      Yes! So much easier than making a whole loaf!

  4. Reply

    I am so intrigued by this recipe and would have never guessed you can make bread in the microwave! Love it.

      • jenniferbanz
      • October 11, 2017
      Reply

      It’s a low carb staple!

  5. Oh wow, I’ve seen mug cake but never microwave bread! How inventive!

    • Beanie
    • October 20, 2017
    Reply

    Can I use only egg white to reduce calories and fat??

      • jenniferbanz
      • October 20, 2017
      Reply

      That should work. I would do 2 egg whites

    • julie
    • October 22, 2017
    Reply

    I just made this using 1 Tbsp coconut flour and 1 Tbsp almond flour. I browned it in butter to add color. Im impressed!

    • Jeri Elliott
    • October 26, 2017
    Reply

    I’d like to make this up as a larger amount–i.e.a loaf–Is this do=able by just increasing all of the ingredients eg for a 7 slice loaf increas everything 7 times?

      • jenniferbanz
      • October 30, 2017
      Reply

      I haven’t tried it so I am not sure. If it works out for you let me know!

    • Katie
    • October 29, 2017
    Reply

    Just made this with wegmans basting oil and it’s basically a really good garlic bread!!! I put in the toaster for a few min after microwave… yum!!!! Could you give all the nutrition facts for this recipe?

    • Mary
    • October 31, 2017
    Reply

    I have been making the other 90 second bread with coconut flour and tried this one tonight for a grilled cheese and I liked it so much better with almond flour….better texture and a better taste. Thanks for all your work and great ideas .

    • Brenda
    • November 8, 2017
    Reply

    Do you have to make two slices or do you slit the one slice to make two?

      • jenniferbanz
      • November 8, 2017
      Reply

      I spit one slice to make 2

    • Elizabeth
    • December 1, 2017
    Reply

    Do you know how long it lasts after you’ve made it? Do you know if it is able to last throughout a whole week or just a day or 2?

      • jenniferbanz
      • December 1, 2017
      Reply

      It should last a week if you keep it in the fridge ????

    • Amanda
    • December 5, 2017
    Reply

    Just made it, loved it. Any advice, I tapped on counter but it cooked thick in the center on top and bottom. Thanks

      • jenniferbanz
      • December 7, 2017
      Reply

      I’m not sure, Amanda. I’ve never had that happen before.

      • Nissa
      • January 6, 2018
      Reply

      This happened to me too. It’s the container you used. I just sliced it into 3 pieces and toasted it. Delish!

    • Cindy
    • January 1, 2018
    Reply

    Tried this with the almond flour and butter … awesome! A new staple for 2018!

      • jenniferbanz
      • January 1, 2018
      Reply

      So glad you liked it!

    1. Reply

      Did you do this without the egg? I’m not supposed to have eggs

        • Christa Williams
        • April 24, 2018
        Reply

        I made it with egg replacer “Bob’s Red Mill” tonight. It worked great.

    • Nissa
    • January 7, 2018
    Reply

    Hello. Made this and it was amazing. Quick question. The net carbs I’m getting aren’t the same. I used Bob’s red mill almond flour. Could that be the reason I’m getting 5.5 net carbs?

      • jenniferbanz
      • January 7, 2018
      Reply

      I’m showing Bob’s Red Mill almond flour is 3 net carbs for 1/4 cup.

        • Nissa
        • January 7, 2018
        Reply

        I’ll revise thanks

          • Kim
          • March 24, 2018
          Reply

          What are the macros for This?

            • jenniferbanz
            • April 9, 2018

            I have added the nutrition info to the post

    • Cheryl
    • January 13, 2018
    Reply

    This bread was amazingly good!!! I had read so many negative posts on other Keto bread recipes that I was almost ready just to give up on having a decent low carb sandwich. To my surprise this quick bread recipe was delicious!!! I made a grilled cheese sandwich with it and love it. ????

      • jenniferbanz
      • January 14, 2018
      Reply

      I’m happy to hear that, Cheryl!

    • Elizabeth P
    • January 21, 2018
    Reply

    Shalom,
    I triple the recipe , plus add flax meal and nutritional yeast. Have not tried to use egg replacer, yet. Everyone enjoys my bread. I bake it in a nice large round mug, so I have round slices. Depending on how sharp your knife is, you can possibly get 8 thin slices, but no more, makes the bread too thin. The cost of Almond meal is around $10 so, I will experiment with the coconut flour to see if it has a good flavor and consistency. It is less expensive and I am on a fixed budget.

    Thanks and G-d bless.

    • Fazilah
    • January 25, 2018
    Reply

    Hi there what can i use instead of eggs?

      • jenniferbanz
      • January 25, 2018
      Reply

      I’m not sure you could replace the egg in this. Maybe try a flax egg?

    • Star Wilson
    • January 26, 2018
    Reply

    Hi! Made this as a loaf by multiplying original ingredients by 6 and baking it in a convection oven for about 15 minutes in a silicone loaf pan. So far so good. Thanks for sharing your recipe. I also used half coconut oil and half ghee butter.

      • jenniferbanz
      • January 27, 2018
      Reply

      Sounds great!

    • Andrea
    • January 28, 2018
    Reply

    What kind of container is it? What could I look for to get that shape? 4×4 food container is getting me odd results.

      • jenniferbanz
      • January 30, 2018
      Reply

      I like these http://amzn.to/2Ep45YA

    • Hannah
    • January 30, 2018
    Reply

    Hi. This looks wonderful. (Pinned & shared.) Really missing grilled cheese and BLTs. I am wondering what the wattage of your microwave is as mine is higher than average and I am thinking I will need to shorten the cooking time.

    Thank you.

      • jenniferbanz
      • January 30, 2018
      Reply

      Thanks for sharing, Hannah! My microwave is 1000 watts

        • Hannah
        • January 30, 2018
        Reply

        Thank you for responding. So many bloggers ignore legitimate questions in the comments section. (Annoying.) ♥

          • jenniferbanz
          • January 30, 2018
          Reply

          You are very welcome!

    • Asta Helgason
    • January 30, 2018
    Reply

    Used a Belgian waffle iron to cook this. I used a jumbo egg and bumped up all the ingredients a little so I’d have more batter. These savory waffles are amazing!!!!

      • jenniferbanz
      • January 30, 2018
      Reply

      What a great idea! Thanks for sharing!

      • Kathy
      • April 11, 2018
      Reply

      How do you make this in a waffle iron?

        • jenniferbanz
        • April 12, 2018
        Reply

        Ooooh, I’m thinking you could just pour the batter in the waffle iron with no problems. It may be a little smaller than a normal waffle. That sounds like an amazing idea!

    • KT
    • February 28, 2018
    Reply

    I’ve made this about 4 times, and no matter how much I tap it on the counter, it ends up with a large divot on the bottom. When I split it in half, the bottom ends up with a hole. Any advice? I’m using melted butter and have tried both almond and coconut flour with the same issue.

      • jenniferbanz
      • February 28, 2018
      Reply

      It might be the container you are using or you could try cooking it for a shorter amount of time

      • Chuck Neuenschwander
      • June 8, 2018
      Reply

      personally I like the holes. they give it character.

    • Ayomide Longe
    • February 28, 2018
    Reply

    Awesome!! It turned out great!

    • Crystal
    • March 2, 2018
    Reply

    What are the total carbs, fober, protein, net carbs, fat in this bread please.

    1. Reply

      I put this recipe into MyFitnessPal and it says 5g carbs, 2g fiber, 29g fat.

      Thanks for the recipe, Jennifer! I love it!

      I had trouble slicing it in 2 so I now toast it and then slice, much easier!

    • Rachel
    • March 3, 2018
    Reply

    This was perfect. Like one commenter suggested I used 1T coconut flour and 1T almond flour. I added garlic salt. I couldn’t find the correct size dish for baking in the oven so I greased two muffin cups and baked them 10 min at 375 in there. They were like little mountain biscuits. Next time I’ll leave out the garlic salt and use salt only. Great recipe. Thank you!

  6. Reply

    I am a huge fan of the 90-second keto bread. Can you please tell me where can I find the 4×4 microwave safe container? I really want to make in the shape of a bread slice:). Thank you in advance!

    • Judy
    • March 13, 2018
    Reply

    What is the procedure for removing it from a ramekin? Do you grease or spray the ramekin first? Do you have to wait for it to completely cool before trying to remove it? Thanks!

      • jenniferbanz
      • March 13, 2018
      Reply

      You can spray it but there is probably enough oil in the batter that it wouldn’t be necessary. It should turn out of the ramekin right after cooking…just handle with a dish cloth or pot holder.

        • Judy
        • March 13, 2018
        Reply

        Thank you for the reply! I did spray the ramekin with coconut oil spray, ever so lightly. It didn’t want to come out real easy – I had to gently pry it out. So maybe it shouldn’t be sprayed. ? I baked it in a 4″ diameter glass Pyrex storage dish . I probably should have waited 10 minutes before trying. It was delicious by the way! Thank you so much for the recipe!!

    • Josie
    • March 13, 2018
    Reply

    I love the concept of the bread! I made it twice, once with avocado oil and almond flour, and once with coconut flour and coconut oil. The only thing is that the almond flour one tastes a little eggy, if I use egg whites next time will it taste less so? Thanks!

      • jenniferbanz
      • March 14, 2018
      Reply

      I think egg whites should work just fine!

    • marielv
    • March 22, 2018
    Reply

    thank you for the recipe! i will definitely cook (or should i say, microwave) this again! it has the texture of a bread and doesn’t taste eggy at all, unlike other keto bread recipes out there.

    I put peanut butter on it and it’s yum!

      • jenniferbanz
      • March 22, 2018
      Reply

      So glad you liked it!

    • M.
    • March 24, 2018
    Reply

    I just tried this with the almond flour. This is very good. Can this be made with egg whites only or will it alter the process? (? 2 whites for 1 yolk)
    Thank you

      • jenniferbanz
      • March 25, 2018
      Reply

      I have never tried that so I really cannot say if it works or not.

    • Tammy
    • March 27, 2018
    Reply

    Has anyone figured out how to use less butter or a lower fat alternative? I’d like to lower the amount of fat in this recipe since I make it every day! 🙂

      • jenniferbanz
      • March 27, 2018
      Reply

      You could try to leave it out and use water or almond milk instead. Your bread just might be a little dry

    • Sass
    • April 8, 2018
    Reply

    How many carbs us this bread p.s. great recipe

    • Kimberley S McDonald
    • April 9, 2018
    Reply

    What are the macros please? I really need them@

      • jenniferbanz
      • April 10, 2018
      Reply

      I have added that info to the post

    • Nathalie
    • April 9, 2018
    Reply

    Oh my gosh, SO good ! I am new to the Keto Diet and just discovered 90 second bread yesterday. I made another recipe last night for dinner, using both almond and coconut flour. It was o.k. but I found it dry and crumbly. I decided to do some more searching and found your blog. I decided to give your recipe a try with just the almond flour. SO yum ! I made it in a big hot chocolate mug and sliced it up in 4 circles. It looked like mini english muffins. Lightly toasted with butter. Perfection !I ate that along with one of my egg & bacon muffins for lunch. Thank you for sharing your awesome recipe ! I am so happy to have bread back in my life. 🙂

    • Norah
    • April 11, 2018
    Reply

    First low carb bread I’ve made. It was wonderful! I think it tastes better than regular bread. I used butter in mine and cooked it in a round glass Pyrex 2 cup food container. It came out great! I sliced it in half and made a tuna salad sandwich with it. This will be a staple for me. Thanks for this wonderful recipe.

      • jenniferbanz
      • April 11, 2018
      Reply

      I’m so glad you liked it!

    • Jenny
    • April 11, 2018
    Reply

    This was SO good! THANK YOU SO much for taking the time to post this!

      • jenniferbanz
      • April 12, 2018
      Reply

      Yay! You are very welcome!

    • Sybil Janke
    • April 15, 2018
    Reply

    I am cooking Keto for my husband. Made the 90second bread today and it worked out well. Could I make the 90 second bread ahead and wrap and put in the refrigerator or freezer? Should it defrost at room temp? Thank you.

      • jenniferbanz
      • April 16, 2018
      Reply

      That would work! I would let it defrost in the fridge

    • Lindsey
    • April 22, 2018
    Reply

    Thank you so much for sharing this recipe and including the measurements for coconut flour too! I’m allergic to almonds and so many of the Keto “bread” recipes use almonds flour. Today though I actually tried this recipe with some raw pumpkin kernel flour, which I subbed exactly for almond flour. It turned out awesome (though slightly green) 😉 I melted the butter in the Pyrex container I microwaved the bread in and then added everything else to the butter. It came out of the Pyrex beautifully! I did cut it in half and lightly buttered it to make grilled cheese. The texture was great! Now I just need to calculate the macros for pumpkin kernel flour. 🙂
    I may try half pumpkin half coconut next time to cut the carbs down more, but it’s definitely a keeper! Thanks again!!

      • jenniferbanz
      • April 23, 2018
      Reply

      So glad it worked out for you, Lindsey!

    • Christa Williams
    • April 24, 2018
    Reply

    I have tried this twice… and I plan to continue to make variations. I can’t eat eggs, so I did try this recipe with Bob’s Red Mill egg replacer, and it was great. The first time I made this I subbed melt for the oil (I don’t eat dairy either, but I wanted a butter flavor), I used blanched almond flour, and egg replacer. The rest of the recipe was as is. It was good. I made it again tonight, and I used 2 Tablespoons of fine almond meal, 1 Tablespoon of coconut flour, 3/4 T coconut oil, 1/4 T olive oil, 1 T organic applesauce, and the rest of the recipe as is. While no longer Keto… it was tasty. AND it was approved by my 9 year old food critic who happens to have celiac disease. Sadly, the nut allergic kid can’t eat it. The silver lining? This takes no time at all to make, and it’s good! So now I’m trying to think of how else to experiment with this recipe.

    • Fenn
    • April 26, 2018
    Reply

    I just tried making this bread today. It was eggy and a little dry but otherwise it was really good! Is there a way to increase the fiber content and lower the eggy flavour? I’m planning on doing keto weekends and I’m going to use this bread for lunchtime sandwiches.
    I used: Almond Meal and melted butter. My microwave is 900 watt so I cooked it an extra 30 sec when it seemed a bit soft after 90sec, not sure if it needed more or what. I then toasted it and had peanut butter inside it.
    Also wondering if olive oil will work instead of butter?
    Thank you

      • jenniferbanz
      • April 27, 2018
      Reply

      If it was dry then it cooked too long. You could use just egg whites to cut out the eggy taste. To increase the fiber content, you could try using flax meal instead of almond flour.

        • Fenn
        • April 27, 2018
        Reply

        Do you think replacing one of the tablespoons of Almond flour with Psyllium husks will work?

          • jenniferbanz
          • April 29, 2018
          Reply

          I’m not sure but it’s worth a shot! Let me know if it works out for you!

    • Kjersti "Kj"
    • May 2, 2018
    Reply

    Tried it tonight, because there was a loaf of bread on the counter. Had to open Coconut flour and t it. It was great!! was thinking of adding the Everything but the Bagel seasoning when I get it. Happy dance in Minnesota!

      • jenniferbanz
      • May 3, 2018
      Reply

      I bet that seasoning would be so good on it! So glad you like the recipe and that it kept you from that loaf of bread!

    • cheryl
    • May 5, 2018
    Reply

    This is a great idea for microwave. It had a great coconut flavor with coconut oil, except it tasted too eggy. Texture was good, then fried in butter. Next time will substitute egg with egg beaters or egg whites. Other than too much egg flavor it was a good idea. Gave 4 stars because of too much egg flavor.

    • Dana Wisdom
    • May 7, 2018
    Reply

    I cooked this in my waffle maker then added some cinnamon and Walden farms maple syrup….crazy filling, and omg… good!

      • jenniferbanz
      • May 8, 2018
      Reply

      Sounds amazing!

    • Natasha
    • May 9, 2018
    Reply

    THANK YOU! I have made this several times a week since starting keto and it has been an absolute lifesaver! Sliced in half and toasted really makes the perfect base for just about anything you would normally put on bread.

    • Andrea
    • May 10, 2018
    Reply

    Just made a delightful hamburger with this recipe for the buns. Delish!

    • Tammy
    • May 14, 2018
    Reply

    Thanks for sharing! For those who find it too eggy tasting try your eggs at room temperature it does seem to help.

    • Aimee
    • May 17, 2018
    Reply

    Thanks for sharing a great recipe it is such an
    awesome bread substitute. I made this the first time with almond meal and it was great as it had a more grainy texture due to the chunkiness of the meal. The second time I substituted one of the tablespoons of almond meal
    with LSA which was a bit more savoury. Both times the texture reminded me of a moist grain bread, similar to Burgen soy and linseed bread. That was my favourite before giving us bread. Thanks again 😊

      • jenniferbanz
      • May 18, 2018
      Reply

      Had to do a quick google to figure out was LSA is and that sounds really good!

    • Christy Spade
    • May 18, 2018
    Reply

    I don’t have. A microwave bit love this idea…. what’s the Recipe for in the oven?

    • Katie
    • May 18, 2018
    Reply

    This is amazing. I have a yeast allergy and found this recipe. I wasn’t concerned about Keto so I made it with regular flour. I’m astonished at the wonderful taste. I have one request, can you publish a recipe to make this into a loaf???

    • Mary
    • May 25, 2018
    Reply

    This is excellent, thank you!

    • Delisa
    • June 1, 2018
    Reply

    A great recipe! I add cinnamon and some liquid Stevia to make it like a sweet bread. It’s so good!

    • Sharon
    • June 4, 2018
    Reply

    Jus made this today using coconut flour and olive oil – it tasted wonderful. Thank you for sharing the recipe. My husband is coeliac so is over the moon to have a quick and easy recipe for bread that actually tastes like bread!

    • Androulla
    • June 5, 2018
    Reply

    Can you leave out the egg whites and just use yolk instead? Should you increase the baking powder to a teaspoon?

      • jenniferbanz
      • June 5, 2018
      Reply

      Im not sure on that one. If you try it, let me know how it works out!

    • Trayci Brazell
    • June 5, 2018
    Reply

    First try came out perfectly and made a delicious breakfast sandwich!

    • Chuck Neuenschwander
    • June 8, 2018
    Reply

    I made it twice with 3 Tbsp Almond. Love it, toasted or not. I notice someone tried 1 Tbsp almond and 1 Tbsp coconut. I think I’ll try that. Is it correct on the recipe that if you want coconut only, it’s just 1 1/2 Tbsp?

    • c
    • June 8, 2018
    Reply

    only 1 1/3 Tbsp coconut flour?

      • jenniferbanz
      • June 8, 2018
      Reply

      Yes. Coconut flour is very absorbent so a little goes a long way

    • Chuck Neuenschwander
    • June 9, 2018
    Reply

    love this bread. tried to make a double batch tonight. Used a slightly larger bowl. Wanted four pieces of bread, not just two. Not a great idea. Doubled everything, mixed it up, and set for usual 90 seconds. Not near done in the middle. Tried a few more runs, up to a total of 230 seconds. Center still not done, but close. Had a brainstorm. Cut it in half and moved the two pieces so that the former center was now on the edge. Another 30 seconds and it was done. Looks good. Looking forward to our lunch-on-the-road tomorrow.
    ps I also tried the coconut-almond combo and it was great.

      • Cat
      • June 27, 2018
      Reply

      I’ve had good results mixing up multiples of this by just mixing them up one at a time. While the first one is “baking” in the microwave, I mix up the next one. The second one bakes while I either mix a third or toast the first. I’ve also mixed them up, one at a time, put the batter in oven save square bowls and baked 4 at a time for 12-14 minutes in the oven. The key is not to double or triple the ingredients but to simple mix up one serving at a time. It doesn’t take that long, I promise 🙂

    • Rob
    • June 10, 2018
    Reply

    Wow! this is surprisingly awesome! Thanks for posting.

    • Lois
    • June 19, 2018
    Reply

    I finally remembered to tap the ramekin. It was fluffy, beautiful & delicious.

    • Michele
    • June 24, 2018
    Reply

    I just started a keto way of eating and was seeking a breakfast that wasn’t just straight up eggs and bacon (though, delicious!) I gave this a try and it exceeded my expectations. Splitting it and toasting it gave it just the right texture. I’m looking forward to trying a little bit of rosemary next time. Thank you for this recipe and for your tips (baking in the ramekin had it popping right out!)

    • Waamy
    • June 24, 2018
    Reply

    I made this and it came out amazing. I made mine into a grilled cheese and used garlic salt when toastimg to help with the nutty taste. Really you could add cinnamon and sugar substitute before you microwave for a sweet bread. Or instead of grilled cheese make a grilled tuna melt.

    • Cheyenne
    • June 25, 2018
    Reply

    I think I’m missing something. Are the amounts for each ingredient posted? I can’t see them. PLEASE share them!! My hubby and I are just starting a low carb diet and I need help!

      • jenniferbanz
      • June 25, 2018
      Reply

      They are in the recipe card when you scroll down

    • Zahava
    • June 26, 2018
    Reply

    We loved this recipe! Just found your page – came out great- i actually added some of it to soup and it acted like croutons

    • Cat
    • June 27, 2018
    Reply

    I’ve made this in the microwave and baked it in the oven, both baking methods turn out great. Toasting afterward in a cast iron skillet with butter is the key. It eliminates the gumminess that is really obvious in the microwave cooking method. I love this bread! I can have sandwiches again any time I want without having to make a whole loaf! Had BLTs two nights this week with fresh tomotoes from my garden. Most GF breads are terrible. While this article one does have a slightly eggy taste, it’s not that noticeable once you get your sandwich stuff on it. The texture is great, a lot like “real” bread. Thanks so much for this recipe!

    • Barbara
    • June 28, 2018
    Reply

    Just made a loaf of 90 second Keto bread. Someone posted recipe on FB:
    2 1/2 cups almond flour
    1 1/2 sticks butter (1/2 cup + 1/4 cup)
    5 teaspoons baking powder
    10 eggs
    Melt butter in microwave. Add almond flour, baking powder and eggs to melted butter and mix with fork until well mixed.
    Pour into greased loaf pan. I lined bottom with parchment paper.
    Bake in 350 degree oven for 30. Cool on rack for 15 minutes and remove from pan.
    Makes about 16 slices. Not sure best way to keep it, may try some in fridge and freeze some.

    • Christina
    • June 28, 2018
    Reply

    I made mine with an egg white. I didn’t taste the egg. Thanks for this wonderful recipe.

    • Jennifer Rinaldo
    • July 4, 2018
    Reply

    What a great recipe! Did it exactly as written, with the almond flour, and used it to make french toast (1 egg, splash of cream, 1/4 t vanilla, pinch salt and cooked it in the skillet with butter). I felt like I was cheating lol! I at least don’t think I was… Anyway, the bread was delish and I can’t wait to try making grilled cheese, ect with it! And, I can’t wait to try out your other low carb recipes!

    • Janey
    • July 5, 2018
    Reply

    I’ve been keto for almost a year and I kind of gave up on microwave “breads”– most just aren’t that great, and at this point I don’t crave carbs anymore anyway. However, I had some grilled eggplant that was begging to go on some toasty bread, so I made this recipe on a whim using the coconut flour, and a sprinkle of trader Joe’s “everything but the bagel” seasoning on top. It was FANTASTIC. A definite keeper, thank you so much for sharing!

    • Marie
    • July 5, 2018
    Reply

    Mine did not turn out like the video. The “batter” was pasty like cookie dough. It tasted fantastic and I will make it again, and again, and again! But do you have a clue as to where I went wrong? I used coconut flour.

      • jenniferbanz
      • July 7, 2018
      Reply

      Probably too much coconut flour. Coconut flour can be finicky sometimes depending on the brand.

    • Nana
    • July 14, 2018
    Reply

    Excellent!
    Haven’t had sandwiches in ages since refusing to pay $7 for gluten free loaf or invest in bread maker. I’ve been craving tomato sandwiches. Just ate the best tasting one ever! Used almond meal/flour and melted butter, then toasted it. Cannot thank you enough!

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