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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!

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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!

ingredients for 90 second microwave bread in a square bowl“As an Amazon Associate I earn from qualifying purchases.”

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!

 

a 90 second bread grilled cheese sandwich cut in half

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 bread turned into a low carb grilled cheese sandwich

90 Second Microwave Bread 2.7 net carbs

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!
4.97 from 109 votes
PRINT RECIPE PIN RECIPE
Course: Main Course, Snack
Cuisine: American, gluten free
Keyword: how to make 90 second bread, keto bread
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 1
Calories: 235kcal

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

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
  • 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!

Nutrition

Serving: 1recipe | Calories: 235kcal | Carbohydrates: 5.7g | Protein: 8g | Fat: 20g | Fiber: 3g
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    • Saudável
    • December 23, 2018
    Reply

    Amazing recipe can’t wait to try it

    • Nina Ekdahl
    • November 27, 2018
    Reply

    This is the same recipe as this one: https://gimmedelicious.com/2018/04/07/90-second-keto-bread/
    But why does it says 315 calories here and 283 on the other website? Im confused, the ingredients are the same.

      • jenniferbanz
      • November 27, 2018
      Reply

      Almond flour brands range in calories. The one I use is 45 calories a tablespoon.

    • Tracey
    • November 17, 2018
    Reply

    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
    • November 14, 2018
    Reply

    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
      • November 17, 2018
      Reply

      What are the nutrition numbers on this?

        • Robert Watt
        • January 12, 2019

        Tracy. Plan on about 300 calories and 3.5 carbs.

    • Christina
    • November 13, 2018
    Reply

    Hi Jennifer,

    Could I make this using a round glass dish? I dont have any square ones..

      • jenniferbanz
      • November 14, 2018
      Reply

      Definitely!

        • MS CANDICE WARLICK
        • January 12, 2019

        I use round glass dishes. Works fine.

    • Jenny Clara
    • November 1, 2018
    Reply

    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
    • November 1, 2018
    Reply

    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
    • October 21, 2018
    Reply

    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 :):)

    • CT
    • October 21, 2018
    Reply

    Hi there, i just tried this recipe last night, the texture is really good, but there is a bitter aftertaste, i wonder why?

      • jenniferbanz
      • October 22, 2018
      Reply

      I’m not sure as I’ve never heard of that problem.

      • Greg
      • October 24, 2018
      Reply

      Did you make with baking soda or baking powder? Little did I know these 2 things are different, it still works fine with the soda, but eased up a lot on the amount as apparently soda is more potent than the other. First time I made it was bitter with a half tsp. After adjusting to about a 1/4 tsp of baking soda, it comes out awesome.

      • Tracy Kutz
      • November 17, 2018
      Reply

      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.

    • Ryan
    • October 19, 2018
    Reply

    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
    • October 17, 2018
    Reply

    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
    • October 11, 2018
    Reply

    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.

      • jenniferbanz
      • October 11, 2018
      Reply

      So glad you liked it!

        • Geegee
        • January 14, 2019

        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.

    • Lorna
    • October 6, 2018
    Reply

    Made this today with coconut flour and coconut oil. Forgot the punch of salt but it was excellent!! Will make again soon!!! Thank you!! 😍❤

    • Deena
    • October 5, 2018
    Reply

    This is a wonderful recipe. Thank you for sharing!

    • Pea Green
    • October 5, 2018
    Reply

    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
    • September 30, 2018
    Reply

    Just made this but added a tablespoon of sour cream. So yummy and moist.

      • Carla C Hunter
      • October 9, 2018
      Reply

      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!

      • D
      • December 29, 2018
      Reply

      I made this and used the smallest egg I had because I was worried about the ratio of egg to almond flour. I used the size pan suggested and it barely covered the bottom of the dish. So I added 2 more tbsp almond flour and added a touch of water and 1/8 tsp more baking powder. Popped in the microwave and then dry toasted in a pan over a high flame to dry it out a bit. Then slathered it with butter. It reminded me of french toast. I will try it with egg white only next time and add the sour cream as Cara Hunter mentions. The way I made this only made one slice that was not thick enough to slice into for filling. I would make a double batch for 2 slices.

      • Cathy
      • January 1, 2019
      Reply

      Just made this with sour cream after reading this and it turned out great. I only cooked it for 75 seconds.

    • Jennifer
    • September 25, 2018
    Reply

    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
    • September 14, 2018
    Reply

    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

    • N
    • September 13, 2018
    Reply

    Baked today. Absolutely yummiest breakfast since I started Keto. Loved it. Thank you so much for posting.

    • Lv
    • September 9, 2018
    Reply

    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.

    • Stephanie Austin
    • September 5, 2018
    Reply

    I just found this recipe and it is the bread substitute I’ve been craving! I used it to make avocado toast and it was so yummy. I tried it with almond flour and it came out almost like a sort of cornbread texture. Which was delicious. I also added in some chili powder and some onion flakes when making it for a bit of flavor. It was the bomb! I will definitely be making this again. 👍🏻✨

      • Anna
      • September 7, 2018
      Reply

      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
    • September 3, 2018
    Reply

    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!

      • jenniferbanz
      • September 3, 2018
      Reply

      You may want to cut a little of the coconut flour to make it less dry. Some are more absorbent than others. My friend has a keto nutella recipe that is really good! https://www.mypcoskitchen.com/sugar-free-nutella-2/

    • Silmary Crespo
    • August 30, 2018
    Reply

    Loved this!! Thank you!!

    • Priss Alarcón
    • August 30, 2018
    Reply

    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!

    • MJ Hayes
    • August 29, 2018
    Reply

    I’ve been looking for a 4×4 microwave safe baking pan to make this microwave bread an not having any luck. Could you please give me a source
    Thanks
    MJ

      • Marylin
      • September 5, 2018
      Reply

      I bought a glass sandwich keeper at Christmas Tree Shop, that has a snap on plastic lid. I mix it right in the dish and microwave (without lid of course, LOL) Works great!

      • Elle Dee
      • January 7, 2019
      Reply
      • Savan Ariella
      • January 17, 2019
      Reply

      I use a paper bowl, and it works great.

    • Haupia
    • August 15, 2018
    Reply

    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
      • August 22, 2018
      Reply

      I made this the second time and doubled everything but the egg; no eggy taste and a good bread texture. Loved it!

        • Diane
        • September 7, 2018

        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
    • August 8, 2018
    Reply

    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
    • July 24, 2018
    Reply

    This was really delicious with my sweet potato soup for lunch today, so easy to make fresh in the microwave at work 👍

    • Celeste Cutchins
    • July 19, 2018
    Reply

    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
    • 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!

    • 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.

      • Cindy
      • August 20, 2018
      Reply

      I just made it with 4 teaspoons of (Bob’s Red Mill) coconut flour as well. Was very dry. I’ll try again with more oil, or less coconut flour, or both. Was happy to find a coconut flour-only recipe though, so thanks for that!! 🙂

    • 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!

    • 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!

    • Christina
    • June 28, 2018
    Reply

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

      • Claire
      • October 9, 2018
      Reply

      Thanks! How did the loaf turn out?

    • 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!

    • 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

    • 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

    • 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.

    • 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!)

    • Lois
    • June 19, 2018
    Reply

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

    • Rob
    • June 10, 2018
    Reply

    Wow! this is surprisingly awesome! Thanks for posting.

    • 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 🙂

    • 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

      • Yvonne
      • January 24, 2019
      Reply

      Yes, it absorbs more liquid because it’s so dry. I made it with coconut flour, then used it for french toast and it was amazing!!

    • 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?

    • Trayci Brazell
    • June 5, 2018
    Reply

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

    • 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!

    • 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!

    • 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!

    • Mary
    • May 25, 2018
    Reply

    This is excellent, thank you!

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