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Let’s be real—one of the hardest things about a keto lifestyle is missing bread. Sure, the low carb staples like healthy fats, keto veggies, and natural meats (check out my keto food list here!) are great, but sometimes you just want a sandwich. When I don’t have time to bake my favorite keto bread and run out of low carb bagels in the freezer, this 90 second keto bread saves the day. It’s crazy quick, super easy, and totally hits the spot. Make it with me when you’re short on time!
Why You Need My 90 Second Keto Bread Recipe
- Chewy texture like regular bread – So many keto mug bread recipes are dense or have a texture a bit like cornbread (which is great for keto cornbread, not so much for sandwich bread). Mine has a chewy texture and air pockets make it feel just like traditional bread.
- Super fast and easy – You only need 5 ingredients (plus salt, and one optional one). It “bakes” in just 90 seconds in the microwave, but I’ve got you covered with oven instructions too.
- Low carb, keto friendly, and gluten free – With only 1g net carb! I also have options for dairy-free and egg-free versions.
Ingredients & Substitutions
Here I explain the best ingredients for my microwave keto bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Most brands are too coarse and will give your bread a gritty texture. Mine is super fine! And then you can use it to make keto pancakes, low carb muffins, almond flour cookies, crackers, and more. If you can’t have almond flour, I have a coconut flour microwave bread in the Wholesome Yum app — it does not work as a 1:1 substitute.
- Psyllium Husk Powder – This is what I feel every other 90 second keto bread is missing, and it’s my secret to a chewy, sturdy texture. Plus, it adds fiber! You can substitute flaxseed meal for a similar effect. If you want to skip it altogether, make my microwave keto English muffin.
- Egg – For binding and lift. You can use a flax egg or other egg substitute if you need to. Just keep in mind your bread will be more fragile and denser. 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.
- Butter – Adds moisture and flavor so the bread isn’t dry. You can swap in a tablespoon of coconut oil works for a dairy-free option, or ghee for paleo or dairy-sensitive.
- Baking Powder – Make sure it’s fresh to help your bread rise. Don’t confuse this with baking soda, which is different and will leave an aftertaste.
- Optional Sweetener – Besti Monk Fruit Allulose Blend isn’t required, but it gives a better flavor without making the bread sweet. I recently added this to the recipe and the bread tastes better with it!
- Sea Salt – Just a pinch for balance.
Free Printable: Low Carb & Keto Food List
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VARIATION: Add herbs or spices!
Garlic powder, Italian seasoning, fresh herbs, or even a sprinkle of parmesan cheese are all awesome ways to level it up.
How To Make It
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter. I do this right in this rectangular container that I use to make the bread, for less dishes to wash.
- Mix the dry ingredients. In a small bowl, stir together the almond flour, psyllium husk powder, baking powder, Besti (if using), and sea salt.
- Mix the batter. Add the flour mixture to the melted butter, then whisk in the egg and stir together until smooth.
- Cook and slice. “Bake” your 90 second keto bread in the microwave or oven, until firm. (It’ll get golden brown in the oven too, but not the microwave.) Then, loosen the edges with a knife, flip onto a plate, and slice in half.
Just a word of warning, this 90 second bread does not look pretty coming out of the microwave! But it tastes great, and isn’t that what counts? It does look a bit better after you toast it:
My Recipe Tips
- Wondering what container to use? I use this meal prep container and it’s the perfect size for this 90 second bread You can also use a round ramekin or even a microwave-safe mug (for a keto mug bread), then slice when it’s done. I just prefer the texture when the bread “bakes” in a thinner layer.
- Whisk the batter vigorously. It helps create more air bubbles.
- Having trouble mixing? Some readers have reported this, so I wanted to share what I do. After the butter is melted, add the dry ingredients. Then when you add the egg, whisk it at the edge first and then mix in. If this seems inconvenient, you can totally mix it all in a bowl and transfer to the container afterward.
- Get the top as level as you can. Any inconsistencies tend to become more pronounced after the bread rises.
- Toast it for better flavor. Popping it in the toaster not only adds crispiness, but also tones down any eggy taste. It’s totally worth the extra step!
- Can you bake it in the oven? Yep! I have that option on the recipe card below if you prefer not to use the microwave.
- Can you make multiple slices? Sure, feel free to use multiple containers! If you want a whole loaf, this recipe is similar to my bigger almond flour bread.
Ways To Use It
You can use this keto 90 second bread just like any regular bread! Here are ways I love it:
- Sandwiches – This is the main way I use it! My go-to is a turkey sandwich with lettuce, tomatoes, and homemade mayonnaise, pictured in this post.
- Spread – It’s amazing with some grass-fed butter, chia jam, or nut butter. Sugar-free jelly works too if that’s your jam (pun intended!).
- Avocado toast – I love it with everything seasoning, or sun-dried tomatoes and microgreens.
- Breakfast – It makes the best keto breakfast sandwiches. Just layer on an egg, cheddar cheese, and your favorite cooked sausage or bacon.
90 Second Keto Bread (Best Texture)
By
You'll love this easy 90 second keto bread recipe! It has just 5 ingredients, 1g net carb, and an awesome airy, chewy texture.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Melt the butter, ghee, or coconut oil in a small glass rectangular container (this one is the perfect size).
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Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, Besti (if using), 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.
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Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.
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Run a knife along the edges, then flip onto a plate or paper towel to release. Cut in half to form two thick slices.
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Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 thick slice (1/2 recipe)
- Tips: Check out my recipe tips above to help you decide what container to use, get nice air pockets, tips for mixing, how to improve the flavor and texture, and an option to make a larger loaf.
- Storage: If you want to batch prep, you can keep 90 second bread on the counter for about a day, in the fridge for about a week, or in the freezer for up to 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© 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.
90 Second Keto Bread
Gratitude Moment
I’m so grateful for this 90 second bread recipe on busy days! I have to admit I grab leftovers from the fridge (so many nights are recipe testing) for lunch more often than I would like, but when I want something fresh, this bread is the perfect fast option.
I’ve been making it since 2018, but tweaked it recently to make it even better — and I love it even more now. What are your go-to quick lunch options? Let me know in the comments!
546 Comments
Amy
0Can you double up the recipe or make this as a loaf?
Wholesome Yum M
0Hi 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
0Oh, meant to add that I mixed and cooked it in a pyrex glass jug. Perfect size and minimal cleanup.
Jen
0Hi 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
0Made 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
0Actually 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
0Hi 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
0Apparently 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
0What size baking dish do you use to make this recipe?
Wholesome Yum M
0Hi 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
0How 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
0Hi 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
0Hi 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
0Hi 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
0Very nice I preferred in my oven and then toast it. Very nice
laurianne manchester
0Hi,
I tried taping 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
0Hi 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
0I 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
0Hi 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
0I 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
0Hi 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
0Yes, 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
0Now, this is a bread I could make daily!! I can’t believe how fast it comes together! It tastes delicious!
Natalie
0You can’t beat 90 seconds!! It’s so light & fluffy, too! Great for anything!
Michelle
0Seriously so easy and yummy! I make it almost every day!
Beth
0Amazing and perfect for sandwiches for lunch today! So wonderful and easy!
Amy
0Delicious!
Biana
0This 90 minute bread is great, and so fast to make. The texture is great for sandwiches.
Patti
0I liked the bread, but mine was crumbly and dry , sorta like cornbread. I even buttered the bread before toasting in the toaster oven. What in the world did I do wrong? Thanks for your help!
Wholesome Yum M
0Hi Patti, The texture of this bread can vary a bit with the type of almond flour. If using coarse ground flour or almond meal, then the recipe will turn out crumbly and more like cornbread. Using a fine or super fine ground almond flour (like my Wholesome Yum Almond Flour) you will get a much lighter and more cohesive bread texture for your 90-second bread. I hope this helps!
Jen
0This totally hit the spot! Exactly what I needed to satisfy my craving for bread without the guilt. Thanks!
Julia
0This looks so good! Wanna make it for my husband but wondering if there is a substitution for the phsyllium husk powder?
Liz
0I 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!
Wholesome Yum M
0Hi 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.
Ang
0This 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
0Hi Ang, I have not tried that, but it sounds great! Please let us know if you decide to give it a try.