This 90 second bread is an easy microwave mug bread recipe that's soft, sturdy enough for sandwiches, and toasts surprisingly well. I use it for grilled cheese, breakfast sandwiches, toast, and even pulled pork sandwiches when I need something fast.
Why You'll Love This 90 Second Bread
This 90 second keto bread is one of the easiest ways to make a quick low carb bread at home using simple pantry ingredients and a microwave. It's soft, sturdy enough for sandwiches, and ready in just a few minutes.
I especially love this bread toasted. Toasting gives it a much better texture and makes it perfect for grilled cheese sandwiches, breakfast sandwiches, avocado toast, burgers, or even pulled pork sandwiches.
You can make this keto bread with either almond flour or coconut flour, and you don't need yeast, kneading, or any special equipment. It's one of those simple low carb recipes that becomes really useful when you need bread fast.
What This Bread Is Like
This 90 second keto bread is soft, sturdy, and best when toasted. The texture is somewhere between sandwich bread and an English muffin, and it holds up really well for grilled cheese, breakfast sandwiches, burgers, and toast.
Because this bread is made in the microwave, it won't have the exact texture of bakery bread, but toasting it completely changes the texture and flavor. I almost always toast mine before serving.
One of the things I love most about this recipe is how practical it is. You can make a single serving in just a few minutes without turning on the oven or making an entire loaf of bread.
Ingredients You'll Need
This 90 second keto bread is made with a few simple ingredients that you may already have in your kitchen. I usually make the almond flour version because I like the flavor and texture best, but I've included a coconut flour option as well.
Almond Flour Version
- Almond flour
- Avocado oil, melted butter, or coconut oil
- Baking powder
- Egg
- Pinch of salt
Coconut Flour Version
- Coconut flour
- Avocado oil, melted butter, or coconut oil
- Baking powder
- Egg
- Pinch of salt
If you prefer a less eggy flavor, you can use only the egg white instead of the whole egg. I also highly recommend toasting the bread after cooking because it gives the best texture.
How To Make It
Add the oil or melted butter to a 4-inch ramekin or microwave-safe container and swirl it around to coat the bottom and sides. This helps prevent sticking and makes the bread easier to remove after cooking.
Add the remaining ingredients directly to the ramekin and mix with a fork until smooth. The batter will look thin at first, but that's normal. Tap the ramekin on the counter a few times to remove any air bubbles.
Microwave on high for 60 to 90 seconds, or until the top looks set. Let the bread cool for a minute or two before removing it from the ramekin and slicing.
For the best texture, slice the bread in half and toast it before serving. Toasting gives the bread golden edges and makes it much more bread-like for sandwiches, grilled cheese, burgers, or toast.
Tips For The Best Texture
- Toast the bread before serving whenever possible. Toasting gives the bread golden edges and a much better texture, especially for sandwiches, grilled cheese, burgers, or avocado toast.
- For a less eggy flavor, use only the egg white instead of the whole egg. This gives the bread a lighter texture and a more neutral flavor.
- Be careful not to overcook the bread in the microwave. Overcooking can make the texture rubbery or dry. The bread is done when the top looks set and springs back lightly when touched.
- Using the right size container also makes a big difference. A 4-inch ramekin or microwave-safe container gives the bread enough height to slice in half for sandwiches.
- Let the bread cool for a minute or two before slicing. This helps the texture set properly and keeps it from falling apart.
Ways To Use It
One of the best things about this 90 second keto bread is how versatile it is. Once it's toasted, it works really well for all kinds of quick meals and snacks.
My favorite way to use it is for grilled cheese because the bread gets golden and crispy on the outside while staying soft in the middle. It also works really well for breakfast sandwiches, avocado toast, deli sandwiches, or as a bun for burgers like my stuffed burger recipe.
I also love using this bread for sandwiches with my crockpot pulled pork recipe and coleslaw because it holds up surprisingly well once toasted.
If you want something simple, toast it with butter or my keto sugar free strawberry jam for an easy snack. You can even make a sweeter version by adding a little cinnamon and sweetener to the batter before cooking.
Storage Instructions
This 90 second keto bread is best fresh, especially after toasting, but you can store leftovers for later if needed.
Wrap the bread tightly or store it in an airtight container in the refrigerator for up to 3 days. I recommend slicing and toasting it before serving because that gives the best texture.
You can also freeze the bread for longer storage. Let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator or toast straight from frozen.
Frequently Asked Questions
The eggy flavor usually comes from the egg yolk. For a lighter flavor and texture, use only the egg white instead of the whole egg.
Overcooking is usually the cause of rubbery texture. Microwave the bread only until the top looks set. Toasting after cooking also improves the texture a lot.
Yes. Coconut flour works well in this recipe, but because it absorbs more liquid than almond flour, you only need a small amount.
Yes. Bake the bread in an oven-safe ramekin at 375F for about 10 minutes, or until the center is set.
A 4-inch ramekin or microwave-safe container works best because it gives the bread enough height to slice in half for sandwiches. You can make this microwave bread in a mug, ramekin, or other small microwave-safe container.
Yes. Let the bread cool completely, then wrap tightly and freeze for up to 2 months. Toasting after thawing gives the best texture.
Mug bread is a quick single-serving bread recipe made in a mug or ramekin in the microwave. This keto mug bread cooks in about 90 seconds and works well for sandwiches, toast, or burgers.
Recipe Card
90 Second Bread (Easy Microwave Mug Bread Recipe)
Ingredients
- 3 tablespoon almond flour (click to see my favorite) (or 1 ⅓ tablespoon coconut flour)
- 1 tablespoon avocado oil or melted butter or coconut oil
- ½ teaspoon baking powder
- 1 large egg (See notes on how to make this less "eggy")
- tiny pinch of kosher salt
Method
- Add the oil to the bowl or ramekin and swirl around to coat. Add the rest of the ingredients and stir stir well. Tap on the counter a few times to remove air bubbles and microwave for 60-90 seconds. You can also bake in a oven safe container for 10 minutes at 375F
- You can make this 90 second bread less eggy by using just an egg white as the egg yolk is where the eggy taste comes from.
Notes
- Toasting the bread gives it the best texture and makes it much more bread-like for sandwiches and toast.
- For a less eggy flavor, use only the egg white instead of the whole egg.
- Be careful not to overcook the bread in the microwave or it can become rubbery.
- A 4-inch ramekin or microwave-safe container works best because it gives the bread enough height to slice in half for sandwiches.
- Almond flour gives the best flavor and texture, but coconut flour also works well.
- Let the bread cool for a minute or two before slicing so the texture can fully set.
- This bread works really well for grilled cheese sandwiches, breakfast sandwiches, avocado toast, burgers, and pulled pork sandwiches.
Feyda says
I made this today and it came out pretty good. Didn't take a picture, sorry.
Just trying to get used to the coconut flour as it has a particular texture and I was used to having almond flour only.
Thanks!
Brenda miles says
Ty so much! I’m doing keto and MISSING BREAD!! Can’t wait to try it out!!! Thanks again! Brenda Miles
Cate says
I have been looking for a 4x4 square container like the one used in the video for this recipe. Where did you find it? Do you have a link? Thanks!
jenniferbanz says
I found this one on Amazon https://amzn.to/2xVylLs
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...