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
-
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!
Amanda says
I just made this as I’m new to keto and was dying for some avocado toast! I’m so excited that it turned out amazing!!! I can now enjoy my avocado toast, use it to dip the yolk of eggs, make grilled cheese! Oh man? Thank you so much for this recipe! Less temptation to cheat now!
Aakanksha says
I tired it today,didn’t rise much. Looked dry had an eggy taste.followed the recipe. Why could HV gone wrong??
Eric says
Really liked this recipie! Reacently got diagnosed with IBS so iam following keto diet. This recipie has alowed me to have cheese burgers again.I used olive oil and 1 Tbs coconut flour in a 4.5 x 4.5 Tupperware container and covered with microwave cover turned out great. THANK YOU SO MUCH LOVE THIS BREAD!!!
Chelsea says
I just want to say THANK YOU from the bottom of my heart for this super easy/tasty/QUICK recipe!!!!!! I’m seriously missing my breads/make a sandwich etc and this was AWESOME!
I tried two batches! One was the original recipe (almond flour/coconut oil) nothing else….the first few ones came out okay but later the last one was really THIN and hard as heck to cut and I cracked it (oops) but still tasty!
The 2nd batch was even better as I followed another reviewers comment to use 1/2 teaspoon of Xanthan gum and 1 teaspoon of sour cream! I really liked this one because it fluffed up the bread a bit so after I “toasted” it I was able to slice it to make sandwiches 🙂 I also inverted the bread so I fried the outside of the “inside” of the bread and it was YUM!
I definitely used the toaster and grilled on my stovetop after but it was seriously amazing and now I just need to find a good soup to go with the sandwiches to stick to my Keto! 🙂
THANK you for this recipe! 😀 I’m curious do you know if I made a few of these in the microwave, would they do okay in the fridge in a container for 2-4 days? I’d love to have something to make for my hubby’s sandiwches and don’t mind prepping (toaster/grilling later) but I don’t know how long they’d technically “last” in the fridge? <3
Also, I'd LOVE if you could take THIS recipe and convert it to an actual 9×5 loaf pan so I can make some all at once…Please? <3 haha! 😉 Thank you again!
Lisa says
Made 90 second bread to have with our zucchini noodles and meat sauce. Was so nice to have “bread” again! Used almond flour, sprayed pan with avocado oil and microwaved in a small ceramic loaf pan. Sliced in quarters lengthwise for breadsticks. Delish!
Savan Ariella says
I use a paper bowl, and it works great.
Regina Newman says
Mine came out more of a brown color instead of yellow. Maybe the brand of almond flour I used but still Delicious!!
Capsule says
This a THE perfect recipe of Keto bread. Delicious, soft, and 4g carbs.
I’ve used a square glass 20x20cm and it gave me thin slices . I cut my bread in 4 parts and add havarti cheese and extra lean ham on 2 bread slices. Close the sandwich with the 2 other bread slices and here we go for a very delicious meal !
Thanks for sharing !!
Talya says
Total game changer! For the first time I was actually able to eat a grilled cheese that felt like a real one, not just a weird paleo-fied version. This recipe is so simple and quick, I didn’t even expect it to work, but wow!
I used just the egg whites, as recommended, and doubled the recipe so I could make one in the microwave and one in the oven. The one in the microwave came out way better, so, perfect.
Thank you!
Barb says
Wow! This is a GREAT recipe! I made a hamburger bun by splitting the same portion recipe into 2 regular sized every day ceramic bowls sprayed with cooking spray. After 90 seconds in the microwave EACH, one at a time, I had 2 individual bun pieces which I toasted in the toaster!
After readying others comments I added to the recipe 1/2 tsp. Xanthan gum powder and a teaspoon of sour cream. It was like potato bread! Nice and springy with GREAT (not crumbly) texture! Can’t wIt to enjoy a ham and cheese sandwich or a grilled cheese on this!
Victor Shawnsea says
If I want to make double the quantity .. how long do I microwave?? This is yum btw!!
Elle Dee says
I use a 5×4 Pyrex dish, and it works just fine.
https://www.amazon.com/Pyrex-Simply-Rectangular-Container-6-Piece/dp/B01DAYIEOQ/
Julia says
this was great! thank you
Nat says
I love it! It was nice to have a sandwich. Thank you!!! 🙂
Saudável says
Amazing recipe can’t wait to try it
Tracy Kutz says
Need to use aluminum free baking powder. I found a baking powder with no aluminum and no cornstarch, which is totally carb free. It’s sold at Target and is called Market Pantry.
Tracey says
Have tried many 90 second breads by far this is the best…I’ve lost 55 lbs. following this eating plan..thank you Jennifer for the best collection
Kim says
I used this recipe for my husband who is recently diagnosed with diabetes. The first was a grilled cheese. The i made a hot ham and cheese. Tonight i doubled the recipe and made a bun for the hamburgers.
Tracey says
What are the nutrition numbers on this?
Robert Watt says
Tracy. Plan on about 300 calories and 3.5 carbs.
Jenny Clara says
Amazing! I tried with your recipe and it was good but still a little dry. So I added 1tbsp of coconut flour only. Added 1/2 tsp of each of the following to make it grainier: psyllium husk, ground flaxseed. Pinch of xantham gum.
Sharon says
I am just starting keto and I am gluten intolerant. I tried this recipe this morning to make mini egg-sausage sandwiches. I used coconut flour and grape seed oil because it was readily available. It came out too eggy and coconutty. I will try almond flour, egg whites, and butter next time. I baked egg and spinach in a muffin pan. Made this bread in a mug. Toasted 4 slices. It was the perfect size for my precooked eggbites. Makes great on-the-go sandwiches. Thanks for sharing this recipe!
VD says
Awesome bread recipe tried it with almond flour. Was super sceptic about the eggy taste and to my surprise it came out perfect, fluffy and *no* eggy taste. Only one small change I did is to add just half of the egg whites of one egg. It was filling too! I am almost one month into keto, this is a blessing! Many thanks Jennifer :):)
Ryan says
What a great recipe! I’ve had some trial and error with this since I’ve started keto, but today I used natural Irish butter, just the egg yolk and 2/3 tbsp water with a little plain greek yogurt. So light and fluffy, not eggy at all. Grilled up with some sugar free syrup and it was like cornmeal mush or a super fluffy cornmeal pancake. Crazy delicious!
Kathryn says
Excellent recipe!! Just started on a Keto Diet, and didn’t think I would see bread again for a while. Not only does this recipe make a wonderful tasting low carb bread, it is also totally doable for a busy lifestyle. This is so practical, simple, and delicious! My whole family of bread lovers loves it and thanks you! 🙂
Monisha says
Hi Jennifer,
Im currently on the candida diet, and after few failed attempts at baking GF bread, not to mention the terrible taste of some, I was actually getting depressed trying to find a simple bread recipe, while craving for real bread. Until I found your website today and decided to try out your recipe. For the first attempt, I used 3 Tblspns ground almonds or almond meal, as this is what I had along with 1 tsp coconut flour, 1 T butter and 1 egg. Made it in a square microwave dish and after 90 seconds, I was amazed at the bread like texture! Toasted it in a skillet and had it with almond butter for tea….so happy to have found this and many thanks for such an easy and wonderful bread recipe.
Geegee says
I just tried this recipe and OMG! it worked great you would never know it wasn’t regular bread. I used a small loaf pan for a personal size cornbread. Wish I could upload a photo. I’m going to stir in Asiago cheese and mushrooms next time n see how it works. I’ll let you know.
Deena says
This is a wonderful recipe. Thank you for sharing!
Pea Green says
Fantastic!!!! I used all almond flour and macadamia oil. I made two, the second one with a little sweetener. They were both delicious, light and moist, sliced beautifully and were definitely the bread substitute I have been craving. Thank you!!
Riley says
Just made this but added a tablespoon of sour cream. So yummy and moist.
Carla C Hunter says
Wow! Just made this. Added the tablespoon of sour cream & a 1/2 tsp of monk sugar. Tasted DELISH! I then immefiately used it to make a personal size pizza. Added pizza sauce, mozz & pep.. popped it oven for 13mins. Omg. Yesss!!! Thank you!
Cathy says
Just made this with sour cream after reading this and it turned out great. I only cooked it for 75 seconds.
Jennifer says
Last week I tried it with butter and it was overwhelmingly buttery flavored. So I just tried it with coconut oil and much better. However still so rich and slightly greasy even after a good toasting. That may be due to the almond flour. Next time I will try it with the coconut flour. Thank you!!
Lesley says
I had gastric bypass last year and I’m pretty strict when it comes to breads, carbs, sugars and a higher protein diet. Occasionally I crave a burger. This was exactly what I needed to curb my craving!!! It came out perfect. Sliced it thinly and toasted in my toaster over and a perfect mini 2oz ground pork burger with sugar free ketchup and mayo. I’m so excited that once again, I can enjoy mini burgers, breakfast sandwiches and a “slice” of toast now, guilt free!!! I used almond flour and butter…thank you for sharing
Lv says
Was looking for a quick, healthy bread for breakfast this morning and this was perfect–sliced some avocado on top, plopped on a fried egg, and I had a breakfast victory.
Anna says
Stephanie, did you try the waffles? I am looking for some that get crispy on the outside and thought you were on to something there. Just wondering how it turned out:)
Stephanie Johnston says
I just made this for my son as he usually has Nutella on bread. I haven’t started him on the full force keto just yet (hence the Nutella lol) but am slowly introducing him to different options and omitting high carb foods from the house. While he wasn’t completely sold, I freaking loved it. I made it with coconut flour, and I toasted it after. Extremely dry, but The flavour was amazing, I’m just going to add some oil on top of the butter next time. Also going to try to triple the recipe, add some Keto sweetener, beat the egg whites until fluffy and then fold the remaining ingredients in to make my waffles! Thanks so much for this 🙂 my brain is going overboard with new ideas now with this base recipe!
Silmary Crespo says
Loved this!! Thank you!!
Priss Alarcón says
I am amazed! I made this today and it came out perfect! Will definitely make it again and again and again… thank you so much for sharing!
Haupia says
I just made this tonight and will probably make it again. While yours has a nice buttery yellow look, mine is pasty white. But I toasted it, buttered it, and put a slice of cheese in it to make a cheese sandwich. Yes, it does have a bit of an eggy taste but I guess I can throw bacon on there and have a filling sandwich. Thanks for the share!
PK says
I made this the second time and doubled everything but the egg; no eggy taste and a good bread texture. Loved it!
Diane says
Pk, I just tried your suggestion, and doubled everything but the egg. It turned out a mile high and fluffy. I filled mine with a slice of black forest ham and a slice of real cheese. OMGosh, it’s the closest thing I’ve had to a ham and cheese biscuit in a very long time… it was perfect!
Kendra says
Made this for the kids this morning because we didn’t have anymore loaf keto bread.
Made it with coconut flour and oil.
They love it . 5 stars for kid approved ?
Michele says
This was really delicious with my sweet potato soup for lunch today, so easy to make fresh in the microwave at work ?
Celeste Cutchins says
OMGosh!!! This was the BEST keto bread I have ever had!!! Amazing! I do agree, that in some applications, I can see where the slightly eggy taste might bother some (not me, lol). So the simple fix was in fact, to use egg white. It held together….no crumble, no fall apart. I can’t wait to make a loaf worth and share with the fam. I think my husband feels like keto is more of a punishment. LOL. But THIS is gonna help change his mind! Thank you tons. Like others, I’d almost given up on keto breads. 😉
Nana says
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!
Denise says
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!
Marie says
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.
Janey says
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!
Christina says
I made mine with an egg white. I didn’t taste the egg. Thanks for this wonderful recipe.
Barbara says
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.
Cat says
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!
Waamy says
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.
Michele says
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!)
Lois says
I finally remembered to tap the ramekin. It was fluffy, beautiful & delicious.
Jodee Meyer says
Reverse almond and coconut flour amounts. It’s much better. I also add 2 pieces crumbled bacon, spread with butter and eat. YUMMY
Trayci Brazell says
First try came out perfectly and made a delicious breakfast sandwich!
Sharon says
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!
Delisa says
A great recipe! I add cinnamon and some liquid Stevia to make it like a sweet bread. It’s so good!
Mary says
This is excellent, thank you!
Katie says
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???
Aimee says
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 ?
Tammy says
Thanks for sharing! For those who find it too eggy tasting try your eggs at room temperature it does seem to help.
Andrea says
Just made a delightful hamburger with this recipe for the buns. Delish!
Natasha says
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.
Dana Wisdom says
I cooked this in my waffle maker then added some cinnamon and Walden farms maple syrup….crazy filling, and omg… good!
cheryl says
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.
Kjersti "Kj" says
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!
Christa Williams says
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.
Lindsey says
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!!
Norah says
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.
Sass says
How many carbs us this bread p.s. great recipe
Tammy says
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! 🙂
marielv says
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!
Judy says
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!!
Ioana says
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!
Crystal says
What are the total carbs, fober, protein, net carbs, fat in this bread please.
cassie says
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!
Ayomide Longe says
Awesome!! It turned out great!
Hannah says
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.
Elizabeth P says
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.
Cheryl says
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. ????
Nissa says
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?
Cindy says
Tried this with the almond flour and butter … awesome! A new staple for 2018!
Christa Williams says
I made it with egg replacer “Bob’s Red Mill” tonight. It worked great.
Amanda says
Just made it, loved it. Any advice, I tapped on counter but it cooked thick in the center on top and bottom. Thanks
Nissa says
This happened to me too. It’s the container you used. I just sliced it into 3 pieces and toasted it. Delish!
Katie says
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?
Jeri Elliott says
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?
Emily says
I am so intrigued by this recipe and would have never guessed you can make bread in the microwave! Love it.
Annemarie @ justalittlebitofbacon says
What a great idea for a quick slice of bread whenever you need it. This would be great for anyone who is gluten free.