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- What Is 90 Second Bread?
- Ingredients For The Best 90 Second Bread Recipe
- How To Make 90 Second Bread – Oven or Microwave
- Keto Mug Bread FAQs
- Storage Instructions
- How To Use Keto 90 Keto Second Bread
- Tools To Make Keto Mug Bread
- The BEST Keto 90 Second Bread Recipe
- Try My New Fluffy, Chewy Keto Bread Mix!
Let’s face it – one of the biggest things people miss on a low carb lifestyle is bread. That’s why my low carb bread recipes recipe index is constantly one of the most popular areas on Wholesome Yum, and why I’m always so excited to create new ones. This keto 90 second bread with almond flour is the latest. (Some people call it keto mug bread!)
The fundamentals of the keto diet are healthy fats, keto vegetables, and natural meats. But, sometimes I just want a sandwich! Just not a wheat or carb-filled one. And when I’m in a hurry, nothing beats enjoying a sandwich on 90 second bread.
This 90 second keto bread recipe was originally published on June 30, 2018, and the post was republished in April 2021 to add useful tips and answer common questions.
What Is 90 Second Bread?
Keto 90 second bread is a low carb, grain-free bread that you can make basically in 90 seconds. It’s perfect if you want a super quick keto bread, or just a general low carb bread.
I’m not sure who came up with microwave bread first, but I’m pretty sure it started out using wheat flour and wasn’t low carb. These days, the name “90 second bread” seems to indicate a low carb microwave bread, and there are various versions of it.
In fact, my low carb English muffin is essentially a 90 second bread recipe. Many of you reported making it for sandwiches and general-purpose bread uses, when you don’t have time to make cloud bread, almond flour bread, or my keto bread mix.
I still make the English muffin a lot, but wanted to improve it. And, many people ask about a 90 second bread with almond flour only, whereas the other version also includes coconut flour. So, I made some adjustments, and came up with an improved, chewier 90 second bread recipe…
Ingredients For The Best 90 Second Bread Recipe
So, what’s the secret to the best 90 second bread with almond flour? How to achieve a better texture? Psyllium husk powder! I used it in my popular easy low carb bread recipe, and was excited to create what is essentially similar to a keto microwave bread version of that.
Here are all the ingredients you’ll need to make this chewy bread:
- Butter – You can also use coconut oil or ghee for a dairy-free or paleo version, respectively.
- Almond flour – Be sure to use super fine blanched almond flour like this for the best texture.
- Psyllium husk powder – The psyllium husk powder is the key to making this keto 90 second bread chewy and giving it a texture that’s like real wheat bread. And as a bonus, it adds plenty of fiber! I recommend this brand, which won’t turn your bread purple like some others do.
- Baking powder – To help the bread rise!
- Sea salt – Or any other kind of salt will work fine.
- Egg – Use large eggs, not medium or jumbo, for the right batter ratio.
How To Make 90 Second Bread – Oven or Microwave
The process for how to make 90 second bread is super simple. The original recipe was for the microwave, but you can also make it in the oven. If you are making the 90 second bread in the oven, preheat it before starting on the other steps.
- Melt butter. To start, melt the butter (or ghee or coconut oil) in a glass rectangular container, like this one. It’s oven-safe, so you can use it for both the microwave and oven methods. I melt the butter right in the microwave, but for the oven method, you can melt it on the stove first and then pour it into the container. It usually takes about 30 seconds in my microwave.
- Stir dry ingredients. Meanwhile, stir together the almond flour, psyllium husk powder, baking powder, and salt in a small bowl.
- Mix. Once the butter is melted, add the flour mixture to it, then whisk in the egg. Stir it all together and smooth the top so that the batter is distributed evenly.
- Cook the 90 second keto bread. Zap it in the microwave for 90 seconds, or bake it in the oven for about 15 minutes. You’ll know it’s ready when it’s firm and spring-y on top. It will also retract away from the edges a bit.
TIP: Just in case any edges are stuck, run a knife between the bread and the container on the sides. Then, flip over onto a plate or paper towel.
You’ll end up with a thick, rectangular piece of bread. Cut it in half to make 2 square pieces. Perfect for a sandwich!
If you want them thinner, you can also slice them in half. The exact size and thickness will vary depending on the container you use.
- Toast. This is optional, but I recommend popping the bread slices into a toaster. I’m sure you’re impatient to try it, but trust me, it’s so much better that way! And to me, it removes any lingering egg-y taste or smell.
Keto Mug Bread FAQs
What does 90 second bread taste like?
Many 90 second bread recipes taste a little eggy and can be crumbly, with their base ingredients being almond flour and eggs. The addition of psyllium and generous amount of baking powder in this version is a game changer – it creates a chewy texture and air pockets. It tastes very close to regular wheat bread!
Can you make 90 second bread with coconut flour?
Yes, you can, but you can’t just take the 90 second bread recipe with almond flour and substitute coconut flour 1-to-1.
If you want to use coconut flour, your best bet is to follow my coconut flour microwave bread recipe.
However, if you want to try to use the recipe below with coconut flour, you can replace the 3 tbsp almond flour with 3/4 to 1 tbsp coconut flour. You’ll need a smaller container, because there will be less batter.
Do you have to use the psyllium husk powder?
Yes, the psyllium husk powder is crucial for the best texture in your keto mug bread. However, if you like, you can also substitute flax seed meal for a similar effect.
Can you make it in a mug?
Yes! I like to use these glass containers to create rectangular slices, but you can also just make the bread in a mug and then slice it.
Can you bake 90 second bread?
Yes! You can bake the keto mug bread for 15 minutes at 350 degrees F instead of cooking in the microwave. Be sure to use an oven-safe container or mug.
Storage Instructions
Can you make 90 second bread ahead of time?
If you want to make the 90 second bread recipe in advance, you can! I don’t recommend mixing the batter and letting it sit, though. Instead, cook it and store for later.
You can keep it on the counter for about a day, in the fridge for about a week, or freeze for several months.
Can you freeze 90 second bread?
Yes, you can freeze keto mug bread for 3-6 months.
I like to use multiple containers to make it in bulk, and freeze. That way, you’ll always have pre-sliced, 90 second keto microwave bread on hand. Just toast and eat!
How To Use Keto 90 Keto Second Bread
You can use 90 second bread in all the same ways that you’d normally enjoy bread! Here are some ideas:
- Sandwiches – This is my favorite way to use keto 90 second bread. It’s so quick! My go-to lunch is a turkey sandwich with lettuce and homemade avocado mayo. But you can also make other sandwiches like a BLT, reuben, or peanut butter and jelly.
- Spread – This bread is delicious smeared with some grass-fed butter, nut butter, or even chia jam or sugar-free jelly. I usually pair that with some kind of veggies as part of my meal to make sure I’m getting other nutrients.
- Avocado toast – If you like to freeze avocados like I do, spreading the mashed avocado on the bread is delicious and a great way to use them. Of course, you can do the same with fresh avocado.
- Breakfast – Try a breakfast sandwich with egg, cheese, and either sausage or bacon.
Tools To Make Keto Mug Bread
Click the links below to see the items used to make this recipe.
- Rectangular Containers – This is the size I used. It creates a rectangular piece of bread that you can cut into 2 slices, plus it’s oven safe if you prefer that route. But feel free to use a mug instead if you prefer.
- Super Fine Blanched Almond Flour – Creates the best, finest texture for your 90 second keto bread.
Keto 90 Second Bread with Almond Flour - Low Carb Recipe:
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The BEST Keto 90 Second Bread Recipe
An EASY keto 90 second bread recipe - just 5 ingredients + 1g net carb! This 90 second keto bread with almond flour is AIRY and CHEWY, with texture like real bread.
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PrintIngredients
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Try My New Fluffy, Chewy Keto Bread Mix!
GET KETO BREAD MIXInstructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Melt the butter, ghee, or coconut oil in a small glass rectangular container.
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Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Add the flour mixture to the melted butter, then whisk in the egg and stir everything together until smooth. Level the top with the back of a spoon.
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Microwave Method: Microwave for about 90 seconds, until firm.
Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.
Run a knife along the edges, then flip onto a plate or paper towel to release.
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Cut in half to form two thick slices. You can slice each piece in half for thinner slices if desired.
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Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
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Recipe Notes
Serving size: 1 thick slice (1/2 recipe)
Video Showing How To Make 90 Second Bread:
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342 Comments
Grace Tutt
This is my favorite 90 second bread recipe out of all the ones I’ve tried. Before going on the ketogenic diet I was a bread fiend, but now I don’t crave it. But sometimes I want a sandwich and when I do, I make this bread. I’m not a fan of psyllium so I use ground flaxseed. It’s delicious.
I also toast mine on my cast iron griddle. It’s delicious and holds up to whatever filling I’m using whether it’s a blt or a cheeseburger. There’s no eggy taste and I’ve even spiced it up with some freshly ground black pepper and garlic powder for a little extra kick.
It’s definitely a keeper. Thanks for a great recipe.
Cindy Gamble
OMG! This has to be my new found favourite quick sandwich bread ! Toasted, so easy and quick and the texture ressembles to perfection a slice of white! I recommend
Amy
Can you double up the recipe or make this as a loaf?
Wholesome Yum M
Hi Amy, Yes, but this recipe doesn’t make a full-size loaf of bread if that is what you are thinking. This recipe makes 2 servings of bread. If you double it, you will get 4 servings. It’s similar to my almond flour bread if you want a full loaf.
Jen
Oh, meant to add that I mixed and cooked it in a pyrex glass jug. Perfect size and minimal cleanup.
Jen
Hi Maya,
I made this bread for the first time today whilst making your keto french toast recipe. I have tried other keto breads, but this one is my go-to from now on! The addition of psyllium husk makes all the difference in the texture. I can’t wait to try it with different flavours and additions as suggested by other readers too. Thank you for some GREAT recipes to keep us on the keto track. Jen.
Oh – the french toast recipe is also amazing! I think it actually tastes better than carb loaded french toast!
Liani Perez
Made this, and accidentally used 1TBS of psyllium husk powdeer. I tasted a little of it, YUMMY. baked it in my air fryer, 7 minutes at same oven temp. and used a small round Pyrex, so it looks like a bun. made it for a breakfast sandwich for the morning. looking forward to toasting it up. love this site!! thank you!
CT
Actually listing the amounts of each ingredient and “true recipe” up front would be nice. I like most of the people I know don’t have time to read through lots and lots of fluff. IE discussing various versions and deviations of a recipe before you actually list the recipe you’ve stated. I’m sure that makes room for more advertising, which I also scroll past or turn off. I would like to make the 90 second bread some day.
Wholesome Yum M
Hi CT, There is a ‘Jump to Recipe’ button at the top of the post. Feel free to use it if you’d rather skip the tips in the post.
Billye Herndon
Apparently I should have read the reviews and not looked at the glass container size on Amazon. My 7.5″ x 6″ was way too big! Thin bread!
Tracey
What size baking dish do you use to make this recipe?
Wholesome Yum M
Hi Tracey, I used a 10-ounce ramekin to make the circular shape. The square slices of bread were made with a glass storage rectangle. Direct links are available in the post. I hope this helps!
Patricia A Hull
How many carbs and calories for this recipe please? And also if I want to bake it in the oven how long would it take and how hot the oven please?
Wholesome Yum M
Hi Patricia, This recipe has 1 net carb and 150 calories for 1/2 the recipe. To bake in the oven, bake at 350 for 15 minutes, until firm. Feel free to check out the recipe card for the full nutrition and instructions.
Gloria
Hi there. I’m loving the recipes and tips however I always have the same question on most recipes I see for microwave cooking. The setting of the microwave that is used. My microwave standard setting is 900w and it can make a difference from a 750w from being edible to inedible.
Wholesome Yum M
Hi Gloria, My microwave is 1000w. If you are using a 750w microwave, you will need to go for about 2 minutes to achieve the same result. Enjoy!
tom james
Very nice I preferred in my oven and then toast it. Very nice
laurianne manchester
Hi,
I tried clicking on various links to purchase the cookbook, but I’m coming up with the toolbar page. How can I order it?
Thanks
Wholesome Yum M
Hi Laurianne, This link will take you to all the places you can purchase the cookbook. It includes both online and local retailers for your convenience. I hope you love it!
Michael
I made this today doing the following: 1)Doubled the recipe, 2) baked it in a Clear Glass Baking Dish for Oven Glass Pan for Cooking Oblong Casserole Dish Rectangular Baking Pan Glass Bakeware,1 Piece (1.5 Quart) and it came out perfect! When I cut it, I cut the length in half first, then cut about an inch wide strip along the width which makes two perfectly sized normal pieces of bread (normal sandwich bread size). Also, due to the fact that the recipe was doubled and cooked in one pan, I knew I needed to bake it longer which ended up being 17 1/2 minutes. The only question I have is: Is there any way to get this to not stick to the glass? I’m guessing, since there’s so much liquid in the batter, that this isn’t possible, but thought I’d ask to see if maybe there is. I used a metal pancake flipper to get it out allowing me to scrape it out without tearing the bread.
Wholesome Yum M
Hi Michael, Mix your ingredients in a separate bowl. Grease your pan with butter or cooking spray. You can also line it with parchment if you are feeling patient enough to cut it down to size. Then you can add your batter and bake. Your bread should remove from the pan much easier!
Michael
I love having the next best thing to real bread to eat now (and SUPER low in carbs)! I didn’t even think about the parchment paper. As far as transferring it, won’t it lose some of its ability to rise meaning that it will flatten by having to mix in one bowl, then transfer and again flatten with a spoon to even it out? I don’t want to do the butter thing only because I don’t want greasy feeling bread. One (hopefully) last question. It seemed to be a bit dry. Yes, I know bread isn’t supposed to be wet, but it seems more dry than what I would have expected. Is there any recommendations of what might make it less dry? I can live with it as is, just asking since I’m not a baker, just a Celiac. 🙁
Wholesome Yum M
Hi Michael, Transferring from one bowl to another will not cause it to deflate. Did you not use butter when you made the recipe the first time? It will not make greasy bread.
Michael
Yes, I did use butter and will continue to do so. Last night I did the parchment paper trick and it worked like a charm. I’ve also saved the original sheet to use as a template for future cuts. Do you have the ability to edit my post where I stated I baked it for 17 1/2 minutes and change it to 15 minutes? It came out too dry because it was baked too long!
Kristyn
Now, this is a bread I could make daily!! I can’t believe how fast it comes together! It tastes delicious!
Natalie
You can’t beat 90 seconds!! It’s so light & fluffy, too! Great for anything!
Michelle
Seriously so easy and yummy! I make it almost every day!
Beth
Amazing and perfect for sandwiches for lunch today! So wonderful and easy!
Amy
Delicious!
Biana
This 90 minute bread is great, and so fast to make. The texture is great for sandwiches.
Jen
This totally hit the spot! Exactly what I needed to satisfy my craving for bread without the guilt. Thanks!
Julia
This looks so good! Wanna make it for my husband but wondering if there is a substitution for the phsyllium husk powder?
Wholesome Yum M
Hi Julia, I have not experimented with this, but other readers in the comments have found ways to make this recipe without the psyllium with success. I am not sure if you will get the same result, as the psyllium provides the bread-like texture to the recipe.
Liz
I substitute the psyllium husk powder with ground flaxseed powder. I haven’t tried this bread on its own, but it tastes great in the French toast recipe!
Ang
This is quick and satisfying. We toasted it and used keto “nutella” on it. It was a great midnight snack.
We started thinking… Have you ever made this then cubed and toasted it and used it as the bread cube base in an egg casserole? I’m pretty sure it has enough structure to hold up. If you’ve tried it, please let me know. If not, I’ll let you know.
Wholesome Yum M
Hi Ang, I have not tried that, but it sounds great! Please let us know if you decide to give it a try.
Kora Mott
Hi
Is this bread 2 servings or 1 serving? It taste great and better than other recipes I have used. I ate both slices with eggs im going to make a grilled cheese sandwich next time.
Wholesome Yum M
Hi Kora, This recipe makes 2 servings. Enjoy!
dianne prink
OMG After 5 years of Paleo and no grilled cheese with my tomato soup viola’ finally a match made in heaven. I made this recipe of 90-second bread and the bread grilled with a perfect golden brown. The cheese melted to perfection. It held up through the dunking into the tomato soup. I gonna try french toast with this bread in the morning for breakfast. I can’t wait to go to bed just so I can get up in the morning for breakfast!
Cheryl
TOASTED WITH SUGARFREE PEANUT BUTTER AND SUGARFREE JELLY THESE ARE AMAZING!! I AM IN KETO HEAVEN!! THANK YOU SO MUCH
Amy
Relatively new to Keto. Have tried several bread recipes and this is by far the best. Great texture and not too “eggy”. Love it!
Cheryl D McDougald
Hi!
I have made this bread twice. I put together a bread mix and put in a plastic container and it stays fresh! Then just add egg and oil.
My first try was in a small rectangular Pyrex dish, used 1 serving of bread mix. Baked in oven 15 minutes, then toasted. It made a wonderful sandwich bread and held up! Did not taste like egg…
Second time I had waited over a month to make it again. This time I wanted 2 round pieces of bread for a breakfast sandwich to match my round ham slices. This time I used two small round 2 cup Pyrex dishes and put 1 serving in each then cooked in the microwave. It cooked just fine, it was however too thick, through not thick enough to cut in halve. I toasted each piece, but it was eggy and had a sponge texture. I know it was because it was just too thick! I ate 1 piece and am keeping the other for lunch.
So…next try will be 1 serving bread mix cut in half, but into the 2 cup Pyrex dishes (which are oiled to keep from sticking) and will try again in the microwave (also in the oven). I think I will also add just a dash of Stevia to help with the eggy taste. I will let you know how both version’s come out!
Jodie Gale
I love this recipe, I’m doing a low carb diet but have been craving bread so this is perfect, I completely agree with you that it needs to be toasted to get that last lingering of egginess. However, could you recommend the dimensions for the glass dish you use, as my bread came out a lot thinner than the picture on this recipe. Thick enough to use in half as two slices but nowhere near thick enough to cut through horizontally. Also if I were to double the recipe, but still cook it in one container, would it still work with adjusted cooking times, and do you have any recommendations for how long I would need to cook a doubled up recipe?
Wholesome Yum M
Hi Jodie, This glass dish is the size I use. It’s a long rectangle that can be cut down the center for two perfect squares. I hope this helps!
dianne prink
I made the recipe and put the batter into two small rectangle containers (plastic) and it came out about 1/8 thick bread. Perfect for what I used the bread for Grilled Cheese!
Sandra
Great tasting bread!
But there was a problem when cutting it in half. First, it really stuck to the bottom of the ramikin that was used; loosened the sides as gently as I was able to, then took a small plastic fork to pull it away frim the bottom. The bottom was a bit crumbly & it cracked (not all the way through). The top was all in one piece.
Was it supposed to be completely cool before cutting it in half? Or, might the serrated edged knife used be the problem? The ramikin was not coated w/ either butter or coconut oil before baking it in the oven for exactly 16 minutes. Would the extra minute cause it to crumble? (I was microwaving a scrambled egg at the time).
Your thoughts, please.
Sandra W.
Wholesome Yum M
Hi Sandra, This recipe shouldn’t be crumbly. It sounds like it was slightly overbaked. For easier removal, pour your 90-second bread batter into a greased ramekin for baking.
JH
I have made this many times as both a sandwich bread and a French toast version… love both variations! ( French toast: add 1 tsp maple syrup or keto sugar + 1/2 tsp cinnamon).
I just tried a flax egg instead to help taste taste some options for my Dad, and it also turned out great! (1 T ground flax + 3 T warm water, let sit 10 minutes). I would microwave this a little less than 90 seconds as there is no egg and it got a little firmer quicker.
I have also made this with all buckwheat flour instead of almond flour ( which I know is not keto) but it also turned out great. Again, taste testing for my Dad who can’t have almonds.
Thanks for the great recipe!
Judy
I love this bread! I’ve made your French Toast recipe with it a number of times. But I finally made it for a sandwich, and it was so good! It will definitely be in my regular rotation
DeNeen
Made bread this morning , doubled the recipe using Xanthum Gum & Ghee.
Baked in the oven for time listed, used toaster on #4 setting to finish.
Used Pyrex glass dish 7X5X1.5in, when cut in half it made the perfect slices for my ham & cheese sandwich!!
Ate with a Kosher dill pickle…YUM
Look forward to making all the different ways listed in the comments!!
Denise Barlow
Did you use Xantham Gum instead of Psyllium husk, equal amount?
DeNeen
Yes I did.
Mary Konopka
90 Second Bread – This bread is terrific! I gave it 4 stars; however after a few additions to the recipe, I would give it 5 stars.
I added a few more ingredients to make it savory because I thought it was rather bland. I added a sprinkle of onion and garlic powder and a sprinkle of poppy seeds. I actually used a glass measuring cup, not a rectangular one (it can go in the oven or microwave). I waited a minute or two till the the mixture got a bit thicker before I put it in the oven. I put it in the oven for 22 min at 350. It was not done in 15 min, perhaps because it wasn’t flattened out. Actually, because it was in a 2 cup glass measuring cup, it came out as a roll. And it was perfect. I toasted it and had it with my eggs. Voila!
Judy
Hi Maya,
I am extremely dissappointed in this recipe it’s very rare that I am disappointed in any of your recipes!
I made this recipe after seeing your post about French toast made with this bread—the other day on Instagram. I thought I would try the bread first. I wanted to have it with your delicious broccoli cheese soup.
The “bread” was extremely Eggy tasting. It was like an egg with a little bit of ingredients added to it. I made it in a sandwich keeper. I didn’t like the texture, which probably came from the psyllium husk fiber.
You could make a real contribution by creating a recipe with egg whites. There are a lot of people, like me, who have high cholesterol which is genetic. My doctor said that it won’t matter what I eat. When my total cholesterol shot up to 300, he put me on medication. It didn’t matter to him that my good cholesterol was off the charts.
I have tried creating a 90 second bread with egg whites in a carton, and it was a flop. It didn’t set up.
I won’t leave a rating, so I can see if you have any tips.
Thank you very much,
Judy
Wholesome Yum M
Hi Judy, I am sorry you weren’t pleased with this recipe. The psyllium husk does provide the ‘bready’ texture to the recipe, but if you don’t care for it, then there probably isn’t a way to make it suit your tastes. I have a different recipe for Keto English Muffins that does not include psyllium and can be made with only egg whites. This sounds like it would be a better fit for your needs. Best wishes!
Anne
I clicked on this link from one of your other pages because it was referenced as a seed free recipe.
This one has psyllium seeds in it.
My doctor has told me to stay away from seeds.
Do you have any bread recipes that are seed free?
Wholesome Yum M
Hi Anne, This recipe uses psyllium husk powder and not the actual seeds. Other bread recipes without seeds include Fathead Dinner Rolls, Cauliflower Bread, and Low Carb Almond Flour Bread. Enjoy!
Veronica
I’ve tried a lot of different keto bread recipes and this one is the best! I did not have Psyllium Husk powder so I used 1/2 tsp xanthum gum!! It was amazing and fluffy and did not have a grainy texture at all. I use a small square dish and it came out very thick. I was easily able to cut it into two good sized slices. I used it to make avocado toast and it was so delicious and filling.
Jan Salotti
What does the psyllium husk powder do in the recipe? Thank you for all the great ideas.
Jan
Wholesome Yum M
Hi Jan, The psyllium husk gives the recipe its “bread-like” texture. It contributes to the density and texture while adding some extra fiber to keep the net carbs low.
Sonya
I love this recipe! I have made it about 10 times now. For a French Toast version I add 1/2 tsp vanilla (you could also add cinnamon) and toast it in a frying pan after it comes out of the microwave. Spread some butter and add maple syrup.
Andrew
I find it a little grainy. I guess it’s the texture of almond flour. Is there a way to make it more like white bread texture still using almond flour?
Wholesome Yum M
Hi Andrew, For the best results make sure you are using fine (or superfine) ground almond flour. The consistency of the almond flour will make a big difference in the final result.
Sarah
This is absolute genius. Made it twice today and it was so easy and delicious. Going to experiment with adding different flavors to it. I used the suggestion of 4 tablespoons of almond flour to omit the psyllium husk. Tried with both coconut oil and butter and I liked the coconut oil one slightly better because it stayed moist a bit longer.
Dianne
Why on earth, did you tell us the ingredients and leave out the quantities? Are we supposed to guess???
Wholesome Yum M
Hi Dianne, The recipe ingredients and amounts are listed in the recipe card. If you can’t see the amounts, then you may want to make sure you are not viewing the website in ‘Reader Mode.’ You can verify this through your internet browser settings.
Lesley
My partner is doing keto and loves this bread. This time I multiplied the recipe by 6 and baked in a loaf tin for about 35 minutes. It holds together really well and doesn’t crumble at all.
Lucy
❤️❤️❤️
Caye
I like to add a little nutritional yeast and some garlic and herbs to make it taste like an artisanal bread. While there are keto rolls I like to make that I think are better overall, they do take a really long time. This recipe is easy, delicious, and really fast when I just want to have my tuna melt right now already! Thanks. I would like to say the portion size is unrealistic. I’m not really into open-face sandwiches, and I’m probably not alone. I double this recipe to have enough bread for two sandwiches.
Kate
I love this 90 second bread recipe! It is easy to make and toasts up nicely. I’ve used this bread to make a tuna sandwich and it was nice to have a bread substitute which was easy and quick to make!
The only thing I would highlight is the serving size is half of the recipe (I’ve been eating both slices!!)
Electra
Where, where, where is this video? Please?
It says: Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!
What image? I see no image. Can you please help?
Wholesome Yum M
Hi Electra, The video is located in the recipe card. If you can’t find it, you may want to double-check your internet browser settings to make sure you aren’t in ‘reader mode.’
Cindy Ross
I tripled the recipe and baked in the oven. Turned out great!!
Carla
This looks great – I was wondering if you could substitute something else for the psyllium husk powder? I am allergic to it.
Wholesome Yum M
Hi Carla, I think the recipe would still work (although with a slightly different texture) if you used 4 TBS of almond flour and omitted the psyllium husk.
mary smithson
What size is a small glass pan?
Wholesome Yum M
Hi Mary, I used an 8×6″ glass container.
Mitch Williams
Looking for an alternative to my Brioche Buns, that I love so much ,for hamburgers. Would these hold up ?
Wholesome Yum M
Hi Mitch, Yes these do well as hamburger buns. Alternatively, if you are looking for something a bit more hardy, try this recipe for Keto Hot Dog Buns. Shaped as hamburger buns, of course!
Sarah
This is absolute genius. Made it twice today and it was so easy and delicious. Going to experiment with adding different flavors to it. I used the suggestion of 4 tablespoons of almond flour to omit the psyllium husk.