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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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!
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? I have also heard of followers turning it into french toast…wouldn’t that be great for breakfast with some Keto Coffee?
⭐ Did you make this 90 Second Bread Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
90 Second Microwave Bread 2.7 net carbs
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 (See notes on how to make this less "eggy")
- tiny pinch of salt
Instructions
- 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
Video
Notes
- 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 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!
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???
I don’t have. A microwave bit love this idea…. what’s the Recipe for in the oven?
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 ?
Had to do a quick google to figure out was LSA is and that sounds really good!
Thanks for sharing! For those who find it too eggy tasting try your eggs at room temperature it does seem to help.
Just made a delightful hamburger with this recipe for the buns. Delish!
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.
I cooked this in my waffle maker then added some cinnamon and Walden farms maple syrup….crazy filling, and omg… good!
Sounds amazing!
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.
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!
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!
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
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.
Do you think replacing one of the tablespoons of Almond flour with Psyllium husks will work?
I’m not sure but it’s worth a shot! Let me know if it works out for you!
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.
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!!
So glad it worked out for you, Lindsey!
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.
That would work! I would let it defrost in the fridge
This was SO good! THANK YOU SO much for taking the time to post this!
Yay! You are very welcome!
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.
I’m so glad you liked it!
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. 🙂
What are the macros please? I really need them@
I have added that info to the post
How many carbs us this bread p.s. great recipe
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! 🙂
You could try to leave it out and use water or almond milk instead. Your bread just might be a little dry
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
I have never tried that so I really cannot say if it works or not.
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!
So glad you liked it!
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!
I think egg whites should work just fine!
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!
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.
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!!
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!
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!
What are the total carbs, fober, protein, net carbs, fat in this bread please.
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!
Awesome!! It turned out great!
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.
It might be the container you are using or you could try cooking it for a shorter amount of time
personally I like the holes. they give it character.
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!!!!
What a great idea! Thanks for sharing!
How do you make this in a waffle iron?
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!
Just started keto, thought I would miss baking bread, but this is a nice workaround! The texture is a cross between cornbread and an English muffin with a large crumb and a buttery almond taste. I figured out you can make two portions at once – double everything except just use one egg, and microwave for 2 minutes (possibly a little more with a low-power microwave.)
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.
Thanks for sharing, Hannah! My microwave is 1000 watts
Thank you for responding. So many bloggers ignore legitimate questions in the comments section. (Annoying.) ♥
You are very welcome!
What kind of container is it? What could I look for to get that shape? 4×4 food container is getting me odd results.
I like these http://amzn.to/2Ep45YA
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.
Sounds great!
Hi there what can i use instead of eggs?
I’m not sure you could replace the egg in this. Maybe try a flax egg?
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.
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. ????
I’m happy to hear that, Cheryl!
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?
I’m showing Bob’s Red Mill almond flour is 3 net carbs for 1/4 cup.
I’ll revise thanks
What are the macros for This?
I have added the nutrition info to the post
Tried this with the almond flour and butter … awesome! A new staple for 2018!
So glad you liked it!
Did you do this without the egg? I’m not supposed to have eggs
I made it with egg replacer “Bob’s Red Mill” tonight. It worked great.
Just made it, loved it. Any advice, I tapped on counter but it cooked thick in the center on top and bottom. Thanks
I’m not sure, Amanda. I’ve never had that happen before.
This happened to me too. It’s the container you used. I just sliced it into 3 pieces and toasted it. Delish!
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?
It should last a week if you keep it in the fridge ????
Do you have to make two slices or do you slit the one slice to make two?
I spit one slice to make 2
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 .
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?
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?
I haven’t tried it so I am not sure. If it works out for you let me know!
I just made this using 1 Tbsp coconut flour and 1 Tbsp almond flour. I browned it in butter to add color. Im impressed!
Can I use only egg white to reduce calories and fat??
That should work. I would do 2 egg whites
Oh wow, I’ve seen mug cake but never microwave bread! How inventive!
I am so intrigued by this recipe and would have never guessed you can make bread in the microwave! Love it.
It’s a low carb staple!
What a great idea for a quick slice of bread whenever you need it. This would be great for anyone who is gluten free.
Yes! So much easier than making a whole loaf!
Fascinating! Pinning – I don’t even normally focus on eating low carb, but I am so curious to try this!
Thank you for pinning!
This looks so good, I must try! Love the texture too!
You will love it!
I made this with almond flour and did not care for it at all. Sand and egg was all I could taste.
Reverse almond and coconut flour amounts. It’s much better. I also add 2 pieces crumbled bacon, spread with butter and eat. YUMMY
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!
To make it less eggy tasting you can use egg whites instead of the whole egg.