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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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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
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
Christopher Naramor
0Worked well but my bread is very brown? Any idea?
Maya | Wholesome Yum
0Hi Christopher, Do you mean it’s too golden on top, or do you mean the color inside is brown? It’s normal for it to be a little brownish like a whole wheat bread and not white, due to the psyllium husk powder in it.
Colleen
0what microwave setting do I use to cook the 90-sec keto bread?
Maya | Wholesome Yum
0Hi Colleen, Use the high setting.
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.
marci
0and sift it. I sift all flours even super fine. It seems to give me a better texture.
Maya | Wholesome Yum
0Hi Chuck, Your almond flour isn’t finely ground if you’re getting a cornbread texture. I recommend Wholesome Yum Blanched Almond Flour, it’s super fine and will get you a better texture. If you’re looking for a lighter, fluffier white bread, my keto bread recipe would be a better option for you.
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?
Maya | Wholesome Yum
0Hi Coleen, The baking powder is what creates lift, and the psyllium husk powder helps create structure to hold the bubbles from collapsing. Is this what you were asking?
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?
Maya | Wholesome Yum
0Hi Carolyn, I think so, but have not tested this variation. Please let me know how it goes if you try it.
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
Maya | Wholesome Yum
0Hi Eric, The measurements on the recipe card above are correct. I’m not sure why you say they aren’t. (Update 1/15/25: I did tweak this recipe slightly so the amounts are a bit different now. Eric’s comment are based on the old measurements, but they are not drastically different now.)
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?
Maya | Wholesome Yum
0Hi Jemm, You could try it, but I find using egg whites alone makes the bread too dense. I’d recommend toasting the original version as this gets rid of eggy flavor.
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}
Maya | Wholesome Yum
0Hi Suzie, Yes, you can pre-mix the dry ingredients if you want to. Just keep them in an airtight container. The only challenge would be measuring out exactly the right amount per batch. You can add up the volume of the dry ingredients in the single recipe to calculate this.
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.