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
- 1/2 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 1/3 Tablespoon Coconut Flour (my favorite brand)
- 1 Tablespoon oil or melted butter
- 1/2 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 1/3 tbsp coconut flour)
- 1 tbsp avocado oil (Click here for my favorite brand on Amazon)
- 1/2 tsp baking powder
- 1 large egg (See notes on how to make this less "eggy")
- tiny pinch of 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
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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!
Shelley says
I have been missing a grilled cheese so bad!!! This was so amazing and perfect!!! I am also a spice queen so I love adding different ones!
Kari says
How about making a double portion at one go?
Giulia says
You keep saying baking soda then recipe is with baking powder! Please proofread.
jenniferbanz says
Honest mistake, so sorry!
Rebecca says
I love this recipe! I make it almost everyday in an egg white egg sandwich for breakfast. I use only the egg white and add a little bit of Parmesan cheese and oregano. I’ve use the ramekin or a rectangle microwave container – it makes it easier to cut in half to toast. Toasting it gives it a lovely texture. I also use it to make sandwiches. Delicious!
Belinda says
I thank you soooo much for adding your comments, suggestions, thoughts in the printed version of the recipe. They are invaluable. I cannot wait to try this recipe. I trying very hard to cut carbs for serious health reasons. Thanks again for your willingness to share…
Tara says
Just tried this. This bread is LEGIT!!! Awesome recipe. Thank you!
Rosemarie says
Love this, best one yet. I only had coconut oil. But yum yum.
Inez Willis says
Excellent! I made exactly as written except I didn’t realize I had run out of Avocado Oil, so I used Almond oil instead. Thank you for this recipe.
Pam says
After a rough start in keto I think this is a game changer! I got tired of all the waste with other recipes, they didn’t keep well and I was throwing so much away. With this is can vary it up savory or sweet and make just what I need for one meal, thank you!
Lexi says
I love love love love this recipe. It’s amazing. Everytime I am craving bread I just eat this and I am satisfied. It hold well with as a sandwich, it holds well as a burger bun. I am so happy . And the best part is its easy and costs less to nothing to make. I usually dont leave a comment for recipes I find but this recipe was brilliant and deserved a praise. Thank you so much for this recipe.
Heidi says
This bread is great texture wise!! I will play around with flavors to mask the almond flour taste a bit depending on the dish. Overall, great recipe!!
Emeline says
I used sunflower seed flour (I just ground down sunflower seeds in my nutribullet) in place of the almond flour and it turned out amazing! I also added a touch of cinnamon, a little vanilla essence and some stevia. What a great recipe!!!!!!! I toasted the bread and then drizzled it with some macadamia butter and put some toasted coconut and fresh blueberries on, yum yum yum!
Leah says
This is fantastic!! I think I’ll cook mine a bit longer next time, as my microwave has a lower wattage – but the texture is good, the flavor is good – I’m sold!! Also going to try it with coconut flour and add cinnamon and a bit of sweetener for a sweet breakfast bread. Found the PERFECT container for it, too!! Thank you so much!!!
Carole says
I LOOOOOOVE this bread! I’ve made with coconut flour, almond flour, & almond “meal” that I just ground up with my Nutribullet, & it’s always delicious. And then…. I tried an experiment. I added at bit of extra melted butter (say, 1/3-1/2 Tbs), 2 teaspoons of ground flax, a few drops of maple extract, about 1-1/2 tsp of water ,some sweetener (Truvia) & some chopped pecans. OMG. A choir of angels was drooling as they sang! Thanks for a great recipe!
Elisa Ann Frye says
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!
Misty says
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!
Deborah says
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
Ole says
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!
Riley says
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!!!
Lisa A says
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.
Kim says
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 says
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.
Heidi Brons-Aasen says
I absolutely love this bread! I make it daily. I added fresh chives and garlic powder to make it even better! I also use cinnamon, nutmeg and similar spices to make it a sweet bread, and then I top it with a little Stevia and cinnamon along with better. Delicious!
April Marie Ueligitone says
All I have to say is thank you!
Manisha singh says
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.
Kathy says
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!
Christy Welch says
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??
Elaine L says
I am a happy happy girl! My search for an amazing and easy low carb bread has totally been satisfied. So delicious!
Tinker says
Love it ..I used sesame seeds to top it ..also used Tones onion flakes on top for a hamburger roll
alisha says
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
Tracie says
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 says
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 says
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.
BEST RECIPE!!
Thank you so so much!
Bonnie D. says
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.
CoolMamaOf5 says
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!
Marlene says
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 says
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 says
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 says
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 🙂
Judith says
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 says
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…