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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 Atkins and keto 90 second bread with almond flour is the latest.
When Atkins asked me to create an Atkins-friendly low carb recipe, right away I thought of making Atkins bread. And because so many of us are in a rush these days, I thought that a 90 second keto microwave bread could help many of you.
Atkins 20 is comparable to the keto diet, but overall Atkins allows for more flexibility as it encourages people to incorporate foods back into their meals and find their carb tolerance level. Atkins 20, Atkins 40, and Atkins 100 are three low carb eating approaches, each representing the number of net carbs they allow. Having these options is great to cover a wide range of low carb needs.
One thing I really like about all of these Atkins programs is that the latest guidelines emphasize real food like vegetables and meat, especially in their new Eat Right, Not Less book. And with their “Hidden Sugar Effect” initiative – calling attention to foods that you think are healthy that actually turn into sugar when digested – they are committed to teaching people to make smarter eating choices.
All that being said, 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…
What Is Keto 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 an Atkins bread, keto bread, or just a general low carb bread.
Technically, the time is a little more because you need a couple minutes to stir together the ingredients. But in the microwave, the cook time is about 90 seconds. (And if you don’t have a microwave, don’t worry – I’ve got instructions for the oven, too!)
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 or almond flour bread (both of which I also love!).
I still make that one 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 an Atkins, keto microwave bread version of that.
Here are all the ingredients you’ll need to make this chewy bread:
- Almond flour
- Psyllium husk powder
- Baking powder
- Sea salt
That’s it! Just 5 ingredients, not including the sea salt, which we exclude from the count by convention.
If you are dairy-free, you can make the 90 second bread recipe with coconut oil. Or if you’re only avoiding milk proteins, ghee would also work.
Either way, 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!
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.
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.
Meanwhile, stir together the almond flour, psyllium husk powder, baking powder, and salt in a small bowl. 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.
Time to 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.
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 used, though.
One last step! Stick 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.
How To Use and Store 90 Keto Second Bread
My favorite way to use keto 90 second bread is for sandwiches. It’s so quick! My go-to lunch is a turkey sandwich with lettuce and homemade avocado mayo.
Homemade Atkins bread is also delicious smeared with some grass-fed butter or nut butter. I usually pair that with some kind of veggies as part of my meal to make sure I’m getting other nutrients.
And for breakfast? That’s my favorite. Try a breakfast sandwich with egg, cheese, and either sausage or bacon.
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 longer. You can even use multiple containers to make it in bulk, and freeze. That way, you’ll always have pre-sliced, Atkins-friendly bread on hand. Just toast and eat!
Keto 90 Second Bread with Almond Flour - Low Carb Recipe:
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Keto 90 Second Bread with Almond Flour - Low Carb Recipe
A keto 90 second bread recipe with 5 ingredients! This low carb 90 second bread with almond flour is chewy, with texture like real bread.
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Melt the butter, ghee, or coconut oil in a small glass rectangular container.
Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
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.
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.
Cut in half to form two thick slices. You can slice each piece in half for thinner slices if desired.
Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
Made this recipe? Leave a rating! ★★★★★
Serving size: 1 thick slice (1/2 recipe)
- Blanched finely ground almond flour, like this one, is recommended for the best texture.
- Some brands of psyllium husk powder turn purple after cooking. This is safe to eat, but looks unusual. I use this psyllium husk powder and it has not turned purple for me.
Video Showing How To Make 90 Second Bread:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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