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90 Second Microwave Bread with Almond 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 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 bread? Anyway, the recipe is super simple and I provide instructions for almond 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!

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

Thats it!

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 (low carb 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!


5 from 11 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 or coconut flour. I also provide oven instructions. Use this to make a grilled cheese or low carb sandwich!

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
  • 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!

  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!

    • 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

    • 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!

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