Free Printable: Low Carb & Keto Food List
Get It NowLet’s face it: One of the biggest things people miss on a keto diet is bread. While the fundamentals of a low carb lifestyle are healthy fats, keto vegetables, and natural meats (see the keto food list here!), sometimes I just want a sandwich. And, when I don’t have time to make my favorite keto bread or even use my keto bread mix, this 90 second keto bread recipe comes to the rescue. It’s quick, simple, and so satisfying when I’m in a hurry.
Why You’ll Love This 90 Second Keto Bread
- Tastes like real bread
- Chewy texture with air pockets
- Just a handful of ingredients
- Super fast — “bakes” in just 90 seconds in the microwave, but has an oven option too!
- Just 1g net carbs per serving
- Low carb, keto friendly, and gluten-free, with dairy-free and egg-free options
- Satisfies bread cravings instantly
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto mug bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – Provides moisture and flavor, and prevents the bread from being dry. You can also use coconut oil or ghee for a dairy-free or paleo version, respectively.
- Almond Flour – Wholesome Yum Blanched Almond Flour is the main ingredient, instead of white flour. This brand has the finest grind and is blanched for the best texture in bread, pancakes, muffins, cookies, crackers, and more. Many other brands are too coarse and leave a gritty texture. If you need a nut free version, try my cloud bread instead. Keep in mind that coconut flour does not work as a 1-to-1 substitute, so if you want to use coconut flour, your best bet is to follow the coconut flour microwave bread recipe in the Wholesome Yum app.
- Psyllium Husk Powder – This is the key to making this keto 90 second bread chewy and sturdy with air pockets, giving it a texture that’s like real wheat bread. As a bonus, it adds fiber! I don’t recommend omitting it because it’s important for texture, but you can substitute flax seed meal for a similar effect.
- Baking Powder – To help the bread rise! Don’t confuse this with baking soda, which is different and will leave an aftertaste here.
- Sea Salt – Just a pinch of salt to balance the flavors.
- Egg – This acts as a binder and also helps with lift. For the right batter ratio, use a large egg for this low carb microwave bread. You can also use a flax egg or other egg substitute, but the bread will be a little more fragile and less airy with those. Some people make this type of bread with only egg whites, but I recommend including the yolk because the bread turns out more rubbery using only whites.
VARIATION: Add herbs or spices!
Garlic powder, Italian seasoning, fresh herbs, or even a tablespoon of parmesan cheese can make nice additions.
How To Make 90 Second Keto Bread
This section shows how to make keto 90 second bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt butter. In a small glass rectangular container (this one is the perfect size) in the microwave, melt the butter. (You can also melt on the stovetop if you prefer.)
- Mix dry ingredients. In a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (You can also stir them directly into the melted butter, but they mix better if you whisk separately first.)
- Combine. Add the flour mixture to the melted butter, whisk in the egg, and stir everything together until smooth. Level the top with the back of a spoon.
- Cook. Zap it in the microwave or bake in the oven, until the bread is firm and an inserted toothpick comes out clean.
- Slice. Run a knife along the edges, then flip onto a plate or paper towel to release. Cut the rectangle in half crosswise to form two (almost) square, thick slices.
TIP: Toast it for even better texture!
I highly recommend toasting your bread in the toaster. This improves texture and reduces any eggy flavor.
Storage Instructions
You can keep 90 second bread on the counter for about a day, in the fridge for about a week, or freeze it for up to 3-6 months.
Ways 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 oil mayo. But you can also make other sandwiches like a classic keto BLT, a simple keto grilled cheese, a delicious low carb reuben, or even keto 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. You could also toast it, slather with butter, and add a sprinkle of cinnamon for a sweet treat.
- 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, cheddar cheese, and either sausage or bacon.
More Keto Bread Recipes
Looking for more ways to satisfy your bread cravings? Try some of my most popular bread recipes:
Tools For This Recipe
- Rectangular Container – 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 or a large ramekin instead if you prefer.
- Super Fine Blanched Almond Flour – Creates the best, finest texture for your 90 second keto bread.
90 Second Keto Bread (Best Texture!)
You'll love this fast, easy 90 second keto bread recipe — just 5 ingredients + 1g net carb! It's airy & chewy, with texture like real bread.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
461 Comments
Sharon
0Our family loves this bread. I make several batches at a time & put in a 9 X 11 glass pan and bake in the oven at 350 F & then cut into squares when cool & cut each square in half.
However, cannot use for kids lunches as they are not allowed food with nuts at the school. Have you ever tried making this with coconut flour? Thanks again
Maya | Wholesome Yum
0Thank you, Sharon! I don’t have a coconut flour version yet, it wouldn’t be a 1:1 replacement. In the meantime you can try this coconut flour bread.
Me
0Can you give me amounts for making a whole loaf at a time?
Maya | Wholesome Yum
0It depends on the size of your pan and how tall you want the loaf to be. I’d suggest multiplying the recipe by 8 and starting with that, then adjust for next time if you want a different size.
Emily
0I will admit, mixing it up I was a little skeptical. I used a 6×8 inch glass dish and I thought there is no way this will work. I thought it would be way to thin and way to eggy. But it turned out great, I cut it in half to make 2 slices of bread. It held up great in my panini press, we love hot sandwiches and have been missing them. My husband says it was really good and I can make sandwiches like that anytime.
Maya | Wholesome Yum
0I am so happy you and your husband liked the bread, Emily! Thank you!
Nikki
0I’m confused… the configuration is adding another egg for every 2 slices of bread…. so for a regular 20 piece loaf, I’m supposed to use 10 eggs!??
Maya | Wholesome Yum
0Hi Nikki, This recipe makes 2 very large, thick slices (about 6×4 inches each and 1/2-inch thick). You’d only need 10 eggs if your pan was at least 10 inches long, 6 inches wide, and at least 4 inches tall. Otherwise I’d probably not multiply the recipe by that many times if your pan is a more typical 9×5 or 8×4 loaf pan.
Elaine McCarthy
0Your recipe would be a lot more useful if you had included the AMOUNT of each ingredient.
Maya | Wholesome Yum
0Hi Elaine, Are you in Safari reading mode? Ingredient amounts don’t show up correctly in Safari reading mode, so switch to normal mode and you’ll see them.
Alicia
0Hi! I’m new to your site. I have a question, can we buy the ingredients in the store and which ones do you recommend? I’m so new to Keto and just trying to learn as much as I can. The Psyllium Husk Powder, is that the same as Bob’s Red Mill brand?
Maya | Wholesome Yum
0Hi Alicia, Welcome to the site! I hope you come back often. Many ingredients are available in store but some area easier to find online. All my recipes have links to the ingredients I use on the recipe card, so you can tap those to buy them. To answer your question about psyllium husk powder, Bob’s Red Mill brand does have this product and there are others. This is the one I used for this recipe.
Karen fisher
0Hi. I am interested in trying this recipe except the link you provide for the psyllium husk powder takes me to Amazon products such as Metamucil and Now brand. Could you please just provide the name of the brand that you use. Thanks. Karen
Wholesome Yum L
0Hi Karen, the links in the recipes are the brands that I like to use when cooking.
Lola
0This turned out really good! I made one last week that wasn’t as good, I think the psyllium husk adds a bit of a sturdiness to it and butter taste better than oil, lol, duh right! Thank you for the recipe.
Maya | Wholesome Yum
0I am so happy you liked it, Lola! Have a great day!
Jodi
0When I put this in carb manager it says 3 net carbs, but I noticed you have it as 1 net carb? Just double checking
Maya | Wholesome Yum
0Hi Jodi, The nutrition info on the recipe card is correct. Sometimes there are discrepancies with calculators, but my nutrition info comes from the USDA Food Database which would be the most reliable. That being said, it can vary depending on the exact ingredients and brands you use.
Jodi
0I made this yesterday and loved it. It was the first Keto bread recipe I tried and will definitely be my go to. I didn’t have the Psyllium husk powder but it was still great. Thanks for all your great recipes!!
Maya | Wholesome Yum
0I am so happy you liked it, Jodi! Have a great day!
Kelly Howell
0I didn’t have the psyllium husk powder either, but since I’m not gluten intolerant I used Vital Wheat Gluten (really high protein and low carb – 4 carbs per TBSP – and this recipe calls for only one tsp! Yea!!). This really increased the protein and even though I don’t like trying new recipes that I have to make substitutions, this was GREAT!!
Thank you! I’m new to Keto, and this recipe will make the difference for me, I’m sure! LOL Love your blog!
Jodi
0I loved this one. I was really craving bread and this hit the spot. This is the first bread recipe I have ever tried and will be my go to. I didn’t have Psyllium husk powder so I skipped it. Can’t wait to try it with it.
Thank you for all the great recipes!!
Maya | Wholesome Yum
0You are welcome, Jodi!
JRZ
0I love this recipe. So easy and quick. And the most important aspect: it is the best low carb bread that I have tried. Good texture, no weird taste, it is excellent. Thank you for sharing this recipe. Highly recommended.
Maya | Wholesome Yum
0I am so happy to hear that! Thank you!
Kathleen Labounty
0Best darn grilled cheese ever! I added 1 tsp of ground flax. Yum!
Maya | Wholesome Yum
0I am so happy to hear that, Kathleen! Thanks for stopping by!
sandra villarreal
0I gave this a try and added pumpkin seeds, cinnamon and a little erythritol. I love this very easy and fast to make. I love that you can make this Keto/Paleo because we have both living in the home. Yahoo I can have bread whenever I want and not pay $6.00 for a small loaf.
Thank you.
Maya | Wholesome Yum
0Yay! I am happy you like the bread, Sandra! Thanks for stopping by!
Lori
0This is a great recipe! It really does have a bread-like texture. I actually used ground flax seed because I don’t use psyllium husk.
Maya | Wholesome Yum
0Thank you, Lori! Good to know that worked for you with ground flax seed.
Farzana
0Hi! Can I make this in my waffle maker? Skip the microwave and toasting?
Wholesome Yum M
0Hi Farzana, I have not personally tried this recipe in a waffle iron, but I think it would work fine.
Malaika
0Is psyllium fiber powder the same thing? I feel like it is but I want to make sure!
Maya | Wholesome Yum
0Hi Malaika, Yes, it’s the same thing.
Claudia
0Hi there, Just tried the bread! It was delicious! When I looked at the nutrition, it came out that there is a lot more calories, fat and carbs in it than the recipe shows.
I love the bread – just wanted to let you know!
Maya | Wholesome Yum
0Hi Claudia, I’m glad you liked the bread. Nutrition info for all ingredients comes from the USDA Food Database, so is accurate.
Sara
0Does it work to grind psyllium husk flakes into powder?
Maya | Wholesome Yum
0Hi Sara, Yes, you can! Just grind finely and then measure for the recipe once it’s ground to a powder.
Sara
0Great texture…I baked a single recipe in my small cast iron pan and it came out beautifully. Still a bit too egg-y tasting but will read the comments and see if someone came up with an alteration that would help this.
Thanks!
Diane
0This sounds GREAT! Can’t wait to try.
What size is the small rectangular dish is it? doesn’t sound like a 9×13.
Maya | Wholesome Yum
0Thanks for stopping by, Diane. This is the dish I used. Enjoy!
Sandie
0Never will someone find a recipe so simple and so good! I added a few pinches of Italian seasoning, pepper flakes, chia seeds … yum! Thanks so much for the great recipes and the nutritional value on each !!!! Love your site 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Sandie! Thanks for stopping by!
Anna
0It tastes great! Mine got stuck to my glass pan though, any suggestions?
Maya | Wholesome Yum
0I’m glad you liked the taste, Anna! It could be that it needed to cook a little longer. It tends to stick if it’s not fully done. Otherwise you can also grease the pan first to be on the safe side, though I usually don’t.
Lynda
0Really good. I added different spices and used different size containers to cook the bread in. I did 4 different times. One flavored for spicy sandwich bread, another for pizza bread round and a smaller round for breakfast to use with eggs/bacon/cheese so I added cheese to bread mix without affecting cook time. Finally did one that has a slightly sweet taste with cinnamon and a bit of Swerve. I wondered if adding the Swerve would affect cooking but it did not. It was not real sweet but met my sweet tooth that night while making.
Maya | Wholesome Yum
0I love all of your fun suggestions, Lynda! Thanks for sharing with us!
Kirsten
0My son loves toast with peanut butter and honey. I made this 90 Second Keto Bread, toasted it, and added peanut butter and Sukrin Gold Fiber Syrup. Awesome!!!
Maya | Wholesome Yum
0I am so happy your son liked it, Kirsten! Thanks for stopping by!
Deb
0I feel like I died and went to heaven. Have been eating burgers bunless, but no more. I ate the whole thing after slicing in half and toasting, for a whole 2 net carbs, wow! And very filling.
Maya | Wholesome Yum
0I am so happy to hear that, Deb! Please come back again soon!
Maria
0Hi—-and thanks. Your 90 sec bread recipe motivated me to start low carb bread making again. Something i needed very much to do. I liked it as is, but decided to try this: 2 tablespoons of almond flour and 1 tablespoon of oat fiber (and the other ingredients as listed—the psyllium husk is a stroke of genius). I think the texture and taste is more “bready”—-less almond flavored this way, and worth a try for anyone who has some oat fiber on hand. Also a little lower in carbs, but not much. Thanks again for your inspiring website and this recipe.
Maya | Wholesome Yum
0I am so happy you stopped by, Maria! Have a great day!
Julie
0Yes, definitely add the 1 tbsp oat fiber! I didn’t even try the original recipe, as I’m always trying to lower the carbs and find you can sneak in a little oat fiber almost anywhere, lol
Susan
0I am allergic to almonds. What to use instead of almond flour?
Maya | Wholesome Yum
0Hi Susan, You can try sunflower seed meal, but the flavor would be a bit different.
Becca
0I might just be drawing a blank, but I cannot find the amounts of the ingredients to make this recipe. I HAVE all the ingredients but how much of each am I using? So sorry if it’s somewhere in the article but I cannot find it. Thank you!!
Maya | Wholesome Yum
0Hi Becca, The ingredient amounts and instructions are on the recipe card right above the comment form.
Jeannine Mellott
0I modified this a bit and it tastes much more bread-like to me. Instead of 3 T of almond flour, I used 1.5 T almond flour, 1 T coconut flour and 0.5 T flaxseed meal. It did not smooth out as well, but did a great job with wet fingertips!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Jeannine!
Shane
0Hi Maya. Just wanted to say I have just tried this and so far love it (hoping that it was not beginners luck) I have been placed on the FODMAP diet and buying bread to suit gets rather costly. This costs very little and very little time to make, so now I have fresh bread to make first thing in the morning for my lunch at work. Love this web site. My next try will be the low carb loaf to trick my naysayer friends that it’s just as good but better for them compared to their store bought loaves.
Maya | Wholesome Yum
0Good luck with the bread, Shane! Thank you for stopping by!
Catherine
0This is by far the best recipe I tried for Keto bread! And so easy to make. I made the recipe x5 and it still turned out wonderful. I bake it in the oven every time and the 15 is spot on! Thank you 🙂
Maya | Wholesome Yum
0Thank you so much, Catherine! I love hearing that.
Juli
0Do I need to use gluten free baking powder?
Thank you!
Maya | Wholesome Yum
0Hi Juli, Any baking powder will work!
Christine
0Better in oven or microwave?
Maya | Wholesome Yum
0Hi Christine, It works in either one!
Lynda
0Delicious and easy! To make it ahead of time, would I toast it now or wait until I’m ready to eat it?
thank you
Maya | Wholesome Yum
0Thank you, Lynda! You can make it ahead but it’s best to toast it right before eating.
Cheryl Geller
0Is there a difference between gluten free baking powder and regular? My bread didn’t rise and doesn’t look at all like yours. It was also very hard to get out of the glass pan.
Maya | Wholesome Yum
0Hi Cheryl, There is no difference in terms of rising. Many brands of baking powder are naturally gluten-free, just not all, so I mention it just in case for people that want to be GF. If your bread didn’t rise, it might be that the baking powder isn’t fresh enough, or it could be that the batter wasn’t mixed well enough. I’d check those two things for next time.
Vince
0Made it just like the recipe but added Trader Joe’s Everything seasoning and a pinch of stevia powder. Cooked it in a 12 oz ramekin in the microwave. Best keto bread I’ve tried! Excellent texture, excellent flavor, and very durable. Next I’ll try quadrupling the recipe to make enough for 4 sandwiches. Thank you!
Maya | Wholesome Yum
0Thank you so much, Vince! It sounds delicious with that seasoning. I actually quadrupled the recipe last week, using several larger containers at once, and it worked great (with a bit longer cook time). Hope it worked for you, too!
Linda
0Have you ever made it in a glass pie plate and used it for pizza crust? I love this bread and I am dying for a pizza. Tried them all and they don’t taste good to me.
Maya | Wholesome Yum
0Hi Linda, I haven’t tried that. I think this would be too soft and fluffy for pizza crust, and the batter likely would be too thin to press into the sides of a glass pie plate. Have you tried this fathead pizza crust?
Michelle
0Oh my gosh!! I was so nervous but hopeful about this recipe… It was FANTASTIC! I really, really do not enjoy eggy flavored anything (other than plain eggs). This was awesome and I just finished eating a delicious BLT. Thank you so much!
Maya | Wholesome Yum
0I am so happy you liked the bread, Michelle! Thanks for stopping by!
Deana Dorscher
0So I couldnt find psyllium husk powder anywhere. So I substututed flax seed that tried to make flax powder (fail), they still looked whole. I used the flax any way and about 1/16 teaspoon of xanthan gum powder, otherwise everything else was the same. It turned out really good. I liked the crunchy flax seeds.
Maya | Wholesome Yum
0Thank you for sharing, Deana! Good to hear those substitutions work. If you ever want to try with psyllium husk powder, the link to the one I use is on the recipe card.
Diana
0I was soooo skeptical about this recipe. I tried it tonight. I can not believe how wonderful it taste as well as the fact that the texture is excellent. I used orange flavored psillium husk powder and it made the most wonderful toast and eggs. I am very excited to try your other recipes now. Thank you very much for your commitment to finding the perfect , and so very easy, recipes.
Maya | Wholesome Yum
0Thank you so much, Diana! Toast and eggs with this sounds awesome.
Marsha
0Thank you. I will try his recipe.
Maya | Wholesome Yum
0Hope you’ll like it, Marsha!
Esther Erlich
0This the the best 90sec keto bread I’ve had. Thank you, Maya.
I’m so happy it’s only 150 calories and 1g net carbs. I have it with sliced cheese and tuna with olive oil. It’s so filling, I feel full for hours.
Maya | Wholesome Yum
0Thank you, Esther! Having it with sliced cheese and tuna sounds amazing.
Doreen
0These are really great! SO useful when low carbing and gluten free (Using GF baking powder!). Thank you so much!!
Maya | Wholesome Yum
0I’m so glad to hear that, Doreen! Thank for stopping by!
Sheila
0Delicious! So excited to have bread that quick and easy.
Maya | Wholesome Yum
0Thank you, Sheila!
Jeanie
0Maya, we used this bread for breakfast sandwiches this morning. It was unanimous that this is the best sandwich bread our family has had since going keto 9 months ago! It is perfect. Thank you!
Maya | Wholesome Yum
0Thank you so much, Jeanie! I love hearing that!
Susan
0Can this recipe be doubled or even tripled and baked in a larger dish?
Maya | Wholesome Yum
0Hi Susan, I haven’t tried that yet, but possibly! I’m not 100% sure if it would rise enough and cook through with a larger batch. You might need to use a lower oven temp like 325 and bake for a while. Let me know how it goes if you try!
Jeanie
0We doubled it! Worked great! Used a slightly larger baking dish than recipe called for. =)
Jeanie
0And we made no other changes. Hope that helps.
Richard
0Did you still use the microwave or conventional oven?
Donna Theiss
0Just made this for the first time. So easy, love it. Thank you.
Maya | Wholesome Yum
0Yay, thank you, Donna!
Linda Emery
0Don’t have psyllium husk powder. Can I use an alternative?
Maya | Wholesome Yum
0Hi Linda, Psyllium is required for this recipe, otherwise it turns out totally different. You can get it here.
Sheila A Cannon
0I would love to try this. I could not find the amounts of the ingredients.
Maya | Wholesome Yum
0Hi Sheila, The ingredients and instructions are on the recipe card right above the comment area.
Marjorie Bartlett
0I haven’t heard of pysillium husk flour before. What is the equivalent product in England? I am keen to try the 90sec bread.
Maya | Wholesome Yum
0Hi Marjorie, It’s the same product in the UK, but looks like different brands are available. Here is one you can get in the UK.
Gina
0Maya!
Just made this to go with my salmon and eggs. Perfect. Want to make in the Air Fryer next time, any suggestions?
And thanks for adding the storage portion. I like to cooks lots and freeze.
Wholesome Yum M
0Hi Gina, I have not tested this recipe in an air fryer, so I can’t give you specifics. I do think it will work in an air fryer as long as you have a container to bake it in that can handle the high heat from an air fryer.
Maureen Galie
0What are the dimensions of the glass container that you use for this recipe? It sounds great!
Maya | Wholesome Yum
0Hi Maureen, This is the glass container I use.
Ronalyn
0The container in your Amazon link is 8 x 6 x 3. The amount of batter the recipe makes wouldn’t be enough by my calculations. Am I wrong? I made it yesterday in a 4×5 glass container, because all I have, and sliced it in half crossways. Today I doubled the recipe and baked it in a 5 x 5 square container but it isn’t thick enough to slice crossways and too small to cut in half. I love the texture and taste and want to make it again after I hear from you about the container size.
Maya | Wholesome Yum
0The containers in the link are the exact containers I used and the pictures show the result. The batter doesn’t fill the container to the top. But, I just measured the containers and they are smaller than the 8×6 dimensions listed. They are rectangular, so you’d end up with less surface area (and a greater thickness for slicing) than a square container. If you want slices exactly like mine, you can just get the containers linked in the post. Otherwise, definitely feel free to experiment with any that you have. The recipe will still work, you’ll just end up with different sizes/shapes of slices.
Ronalyn
0Wow! Thank you for your speedy reply, Maya! I just ordered the containers from Amazon.
Peter Michelson
0How about giving the correct measurements for a loaf size gluten free bread recipe? That’s good if you’re doing a coffee mug size 90 sec bread. Thanks.
Maya | Wholesome Yum
0Hi Peter, I don’t think this recipe is suitable for a loaf, at least not in the microwave. I haven’t tested increasing it that much for the oven. But you might like my other low carb bread recipe here, which also uses almond flour and psyllium.
Lucy Bakker
0Is non-blanched almond flour better than the blanched or the vice versa?
Maya | Wholesome Yum
0Hi Lucy, Definitely use blanched finely ground almond flour. That’s best for the right texture. I added a note on the recipe card for the one I use.
Theodora Davis
0This recipe makes me so happy!! Texture is EXACTLY like bread, light and airy. Thank you so much. My new go-to bread recipe <3
Maya | Wholesome Yum
0Thank you so much, Theodora! I’m so glad to hear that!