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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?
90 second keto 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 90 Second Keto Bread
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 Keto 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.
Frequently Asked Questions
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 the coconut flour microwave bread recipe in the Wholesome Yum app.
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 90 Second Keto 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
Tap 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.
90 Second Keto Bread with Almond Flour - Low Carb Recipe
90 Second Keto Bread (Best Kind!)
An EASY 90 second keto bread recipe - just 5 ingredients + 1g net carb! It's AIRY and CHEWY, with texture like real bread.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap 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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433 Comments
Di Burk
2You are a magician! Thank you for a bread that is sandwich worthy and doesn’t taste like it was stirred with sweaty feet. So going to have a grilled cheese sandwich with tomato, tuna, and egg salad, and toast! Already did your french toast, a hit. So going to experiment with added cheese, everything bagel, garlic, and onion flavors in the batter. Bless you
Desiree
1Thank you for this recipe Maya. It’s delicious. I just made the recipe but adjusted it two ways. 1) To the first batch I added grated cheese and black pepper( Because I love pepper on EVERYTHING). The taste was absolutely yummy, almost like corn bread actually. No eggy flavour AT ALL.
2) To this batch I added cinnamon and Allulose. (Taste for sweetness before you add the egg). It tasted like hot cinnamon doughnuts. Delicious.
I put these in the oven as I don’t like the texture of microwave bread. The mixture is thick enough that I used a flat baking pan and shaped the bread dough to a semi circle, then cut it into wedges when cooked. There’s no need for any topping because there’s sooo much flavour in the bread already.
Claudia
1Love this bread! I made it with egg whites and it turned out great! Thank you for the recipe!
Jenny
0I can’t eat eggs. Is there something else I can use?
Wholesome Yum D
0Hi Jenny, My suggestion would be to try a flax egg but I have never tested this recipe using one.
Teri
0Unbelievable!! Doubled the recipe, except only used one egg. Added some stevia and vanilla and it was like eating cake. Iced with cream cheese and cocoa and it IS CAKE. So quick and easy. Did not even toast. Scrumptious!
Lesley
0I can’t seem to see the exact quantity of ingredients
Wholesome Yum D
0Hi Lesley, You can find them in the recipe right above where you left this comment.
Allison
0This is amazing. I used one egg white and 2 T almond flour and 1 T ground flax meal (golden) and 1 teaspoon of baking powder. When toasted it has a nuttier flavor and less eggy. Thanks WholesomeYum. It’s my new, FAST go to in the morning.
Maria Morrice
0Hi, would you be able to make a proper sized loaf and bake in the oven? xx
Maya | Wholesome Yum
0Hi Maria, This low carb bread recipe makes a full-size loaf that is similar.
P
0Tried this today and I was a little bit skeptic on how it would turn out but oh my, i loved it! There was no eggy taste at all. This is by far the best microwave bread I’ve ever done! And one serving is actually filling! Thank you!
ACS
0This is a keeper recipe. Amazingly quick (did the nuked/toasted version), tasty!
Note: Probably not too many of us have on hand “small glass rectangular” containers, or understand exactly what “small” will mean in this context, or why rectangular. I used two 3″ round ramekins which gave me four small circles of lovely (toasted) “bread.” I whisked the egg into the flour mixture in its bowl, before pouring into the ramekin which is too shallow for whisking. Next effort I will try a 7″ creme brulee dish which I expect will give me two rye-shaped slices. Amazing that it’s so fast! I used Bob’s whole-almond superfine flour and chia seeds.
I sliced it warm while holding with a fork; probably it slices more easily when cool?
Thank you!
Lori
0Hi, thank you for all your amazing recipes. Can this be made ahead and left in the refrigerator until needed?
Wholesome Yum D
0Hi Lori, Yes, that should work.
Judy K
0Hi, just tried this and it’s delish! It’s not quite as dense as I’d hoped, so I’d love to try it with coconut flour. I hit the link in this recipe for your “coconut flour microwave bread recipe”, but it just sends me back to this same page. You’ve offered a coconut flour substitution for the almond flour on this page . Is that the same recipe as coconut flour microwave bread? Can’t wait to try your other keto bread recipes!
Wholesome Yum D
0HI Judy, If you want to use coconut flour, your best bet is to follow my coconut flour bread recipe.
D Boogie
0I’m such a bread person and these This was so unbelievably easy to make. I used the microwave this time. I’ll try the oven next time. There was an eggy taste but in such a small recipe/serving size it was not overwhelming. It did make me crave a tuna fish sandwich. Yum. I did replace Psyllium Husk Powder with Chia seeds because that’s all I had in the moment. It made it look like whole grain bread, lol but texture was just like regular wheat bread. I can’t wait to toast it. I may try it with just the egg whites as suggested, too.
Faye
0Hello. I just made this in a glass loaf pan. I doubled the recipe, cut it in half after, toasted it and spread it with vegemite (being an Aussie!). I reminds me of English Muffins. Very satisfying mouth feel after a week on Keto and no Bread.
Ethel
0Excellent recipe! I have an almond allergy but tolerate hazelnut, so I made this recipe with 2 tbsp hazelnut flour (Bob’s Red Mill) and 1 tsp coconut flour (also Bob’s). The coconut flour was included because my hazelnut flour is coarser than the almond flour that is recommended, and I’ve learned that substituting some coconut flour in like this helps the baked goods hold together and but be crumbly. I also subbed hazelnut oil for melted butter, to increase my vitamin E intake. And a standard baking-soda-and-cream-of-tartar swap for the baking powder. It turned out perfectly! Hopefully this will help others who need to work with a coarser flour. I haven’t tried with coarse almond flour, but suspect it would work for those who don’t have the recommended almond flour on hand. I’ll be using this frequently going forward, and am considering pre-mixing the dry ingredients so I can just measure the dry ingredients, add egg, add oil, mix, and microwave to make this quickly for those busy mornings.
Joce
0Hi Maya, I made the 90 second bread in my coffee mug as didn’t have a small rectangular container. Tasted great spread with vegemite. Will definitely make it again and experiment a bit. Thank you
CHRISTOPHE NARAMOR
0Worked well but my bread is very brown? Any idea?
Wholesome Yum D
0Hi, It sounds like your bread might have been baked for too long.
Colleen
0what microwave setting do I use to cook the 90-sec keto bread?
Wholesome Yum D
0Hi Colleen, I’m not sure what you mean by microwave settings. This recipe cooks for 90 seconds in the microwave.
ACS
0I imagine you might have to adapt a little according to your microwave. I set it for the 90 and then added a little more when it seemed too wet still.
Chuck
0Sorry, but this does not taste like real bread and it has a consistency more like cornbread. I was expecting much more! The only good thing was that it added something new to the breakfast table. Is there really a Keto substitute for white bread? I have also made the bagels and they are better, however, the consistency is still more like cornbread than a bagel.
Wholesome Yum D
0Hi Chuck, It seems like your almond flour isn’t finely ground if you are getting a cornbread texture. I recommend Wholesome Yum Almond Flour, it is super fine and gives the best texture.
marci
0and sift it. I sift all flours even super fine. It seems to give me a better texture.
Carrie
0One of the things I hated about Keto was eating cold cuts alone. This bread has a great texture and makes a wonderful sandwich.
Coleen
0What is causing big bubble holes in the bread?
Wholesome Yum D
0Hi Coleen, Make sure the psyllium and baking powder are combined well that is what causes the air pockets.
Katherine Smith
0This was so quick and easy and so delicious! I used the microwave version but I’m going to try it in the oven! Also I didn’t use the husk powder and it still worked 🙂
Carolyn
0Can you use liquid coconut oil instead of solid in this recipe?
Wholesome Yum D
0Hi Carolyn, Yes, you could do that.
Eric Ballard
090 second bread… How much almond flour and Psyllium Husk Powder? Ingredient list not correct…
3 tbsp Wholesome Yum Blanched Almond Flour
1 tsp Wholesome Yum Psyllium Husk Powder
Wholesome Yum D
0Hi Eric, This recipe only makes 2 servings so those measurements are correct.
Louise roberts
0Delicious. Worked out great. I’d just spray the tin before cooking, as my bread got stuck slightly.
Karen
0I made a triple batch in a glass rectangular dish –a bit difficult to get out of the dish but they held up well and were great for hamburgers. Toasted them on the grill and ate them with the Wholesome Yum cucumber salad. Delicious
Jemm
0This was an interesting experiment. From all the rave reviews I was expecting a much more bread like result. Good texture, but eggy flavour. So – I decided to try it with egg white only. The result was a more bread like flavour, but it only yielded one thick slice or two thin. Maybe two whites would fix that?
Wholesome Yum D
0Hi Jemm, I have never tried this recipe with egg whites, let me know your results if you try again.
Donna
0Great recipe. I sometimes miss having bread on keto.
Michelle
0This one had a somewhat eggy and buttery flavor, but I still liked it. The texture was definitely bread-like and it toasted well. I cut thinner slices and made a breakfast sandwich out of it while my mom ate the other two pieces as toast with butter (which it probably didn’t need). Nice for a quick option when you don’t have time to make a whole loaf of any other breads. I might try with just egg whites sometime to experiment a little with flavor.
Roxana
0Thank you. I am happy to find this recipe again. After reading the comments I tried the mini waffle version. Quick and easy and a very nice sandwich in the end. Too bad I can’t post a pic of it.
Marisa
0I first tried low carb in 1999 and in all these years, this is the best low-carb/keto bread I’ve tried. Thank you. I spend some time once a week or so, measuring the dry ingredients for a dozen slices of this bread into zip-lock baggies. Then I just have to grab an egg and a Tbsp of butter when I want a slice or to pack for work. It’s so convenient!
Colleen M
0Unbelievably tasty, lite, crunchy (toasted)……FABULOUS!
Suzie Clary
0Is there any reason why the dry ingredients couldn’t be made in a bulk recipe? Like maybe the salt settles, or maybe psyllium husk powder sitting with other ingredients changes things? Also, if I have psyllium husk flakes I can blend it to a powder or will the flakes work too? (Thank You}
Wholesome Yum D
0Hi Suzie, I have never attempted this but if you please let me know how it turns out!
Captnlen
0I have some cauliflower flour that says substitute for any flour. Made this with it and comes out pretty good. I make it heavy enough batter to shape into a bun and microwave on a parchment piece in a small soup bowl.
Erik
0I finally made the recipe and really like how easy it is. Thanks Maya. I do feel it could use like a tbsp of some type of milk. I’m still getting used to almond flour and have felt many recipes need to be moister. I liked how the bread held together and I’ll definitely be making it again.
Suzie Clary
0What about adding a milk powder?
Wholesome Yum D
0Hi Suzie, I have never used milk powder in this recipe.
Kim
0This is the best grain free bread I have had (and I have tried many)! It is fluffy and bendable and holds up to sandwiches and burgers. Also great as toast with butter. First time I made it exactly as is and it was great. Seeing time I added a teaspoon of hemp hearts for a little extra and it came out just as good. I will be trying this with different additions since it is so simple and quick for when the bread craving his me.
Nancy
0This 90 second bread is so good! It is so incredibly easy and so fast. After I made it, I melted a little butter in a hot skillet and browned them. Mmmmm, I can’t wait to use this in so many ways… like French Toast! Thank you!
Kristina Rubendall
0Loved this! I used a bowl and made a hamburger bun. Toasted the bun and it worked so well. Thank you!
Chris Ozorio
0Will it still work if I triple/quadruple amounts? Enough to make a loaf?
Wholesome Yum D
0Hi Chris, I have never attempted to make this recipe into a loaf. I suggest checking out my Easy White Keto Bread recipe for a more traditional bread recipe.
Jayme
0I am a cilantro lover of the highest degree and this chicken looks amazing! I am highly suspicious of people who dislike cilantro.
Maya | Wholesome Yum
0Hi Jayme, This recipe is for 90 second bread, did you mean to leave this comment on a different recipe?
Bob
0What is the output of this recipe? How many sandwiches can you make, in other words? Also is this strong enough to hold a burger or will it fall apart?
Wholesome Yum M
0Hi Bob, This recipe makes 2 slices of bread or one sandwich. If you are wanting to make a hamburger bun, I would microwave it in a ramekin to get the round bun shape. It will definitely be strong enough to hold a hamburger and toppings. Enjoy!
Sue
0I haven’t tried it yet, but it looks good, and easy, so excited to try it.
Roberta
0If cooked in the microwave: how many watts? (High/medium power?)
Instead of the traditional oven, could it be cooked in an air-fryer being it a smaller and faster convention oven or it would be too dry? In this case, same temperature and time or less of both since everything happens in a smaller area?
Finally, you suggest flaxseed meal as a substitution for psyllium husk if needed: do you mean brown or golden flaxseed?
Thank you for all the detailed already given and if you’ll find the time to add these other informations that would be helpful and appreciated 🙂
Wholesome Yum D
0Hi Roberta, all of my recipes are cooked in a high-power microwave. Unfortunately, I have never tested this specific recipe in an air fryer but most do have a bake function so it may work for you. As far as the flaxseed meal, you can use whichever variety you prefer.
Christa
0Just tried this with my husband’s homemade burgers, and I was very surprised. They were tasty and held together for the whole burger. I’ll be making this again
leslie
0this bread is delicious! I’ve tried several other 90 second breads, and this one is by far, the best! I am so thankful for wholesome yum! I would be hungry and hangry without you!!
Rachael
0Hi I’m just wondering if there is an egg substitute I can use for this, it tastes great but still eggy even after toasting, thankyou for sharing
Wholesome Yum M
0Hi Rachel, You can make this similar recipe for Keto English Muffins using only egg whites. This will produce a less eggy flavor. I hope this helps!
Judie
0No matter what I try my 90 second bread always comes out with a deep hole on the bottom. I’ve tried cooking it longer I’ve tried butter different oils nothing helps. I’m so frustrated because I love this bread
Wholesome Yum M
0Hi Judie, Are you cooking your bread in a ramekin? Does it have a flat or rounded bottom? Try a glass pyrex dish (as shown on the page) that will make your bread into thin slices instead of a sliceable cylinder.
Judie
0I tried several different bowls and glass rectangular containers. no matter what I use it still comes out the same. I tried cooking it longer and I’ve tried different recipes.
Wholesome Yum D
0Hi Judie, Sorry this recipe hasn’t turned out as expected. Maybe another one of my bread recipes will give you better results, I suggest the Easy Keto White Bread.
Dorothy Meyers
0I made this in a mini waffle maker. Makes 2. Turned out great!
Judie
0Thanks for the great idea! I am going to try this since I’ve been cookimg in the microwave doesn’t seem to rise completely. I am always left with a big indentation on the bottom
Emily Boronkay
0Thank you for this idea. For years after I discovered that grains make me hurt, I made ‘bread’ using a paleo waffle recipe in my waffle maker and then froze them to grab to make sandwiches.
Yvonne R. Mullen
0Can you soak this bread over nite with heavy cream
Wholesome Yum M
0Hi Yvonne, I’m not sure I understand your question. Are you wanting to soak the cooked bread overnight for a french toast type of application? Soaking overnight may cause it to fall apart, but I have not personally tested this myself.
Patricia
0I just tried this and I am so pleased! I didn’t have the psyllium husk so I used 1/4 tsp xantam gum. Tastes buttery and dot eggy at all! Made a sandwich and I think I will try it as burger bun too. Thank you so much for sharing this recipe.
Judie
0I Love making this keto bread but wonder why every time there it sinks in the middle on the bottom and creates a hole?
Wholesome Yum M
0Hi Judie, Are you using the microwave or oven method? It sounds like your bread may be underdone and needs a longer cook time.
Judie
0Thanks for getting back to me! I have been using the microwave. I will try cooking it a little longer than 90 seconds
Lori
0I was craving some toast after being strict keto since April 1. I didn’t have a small glass baking dish so I used a small glass salad bowl. I was able to slice in half & then toast. 1/4 portion completely filled me up & satisfied my craving. (I’ve had a gastric bypass 21 yrs ago and bread fills me up quick!) I will try extra seasoning next time. This reminded me a bit of sandwich thins from the grocers. Thanks Maya.
Sharon
0What are the dimensions of the glass containers you cook the 90 second bread in. It says 35 oz but does not give the size.
Thank you!
Wholesome Yum M
0Hi Sharon, This dish is 8×6,” but any similarly sized rectangular dish will do.
Sara
0Is this bread still as nice the next day, as was thinking of making then using for a sandwich for work? Thank you
Wholesome Yum D
0Hi Sara, There is a whole section in the article on storage instruction.