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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
Kristyn
0You can’t find a quicker, easier, & fluffier bread!! It’s perfect for so many things!! My kids can make it, which makes me so happy!
Jennifer
0Great recipe, have used it several times recently. If I were to make a regular sized loaf of bread using this recipe, how much of each ingredient should I use and how long should I bake it for? Looking at using an 8×8 loaf pan.
Abby
0The easiest bread I’ve ever made! Tasted amazing.
Kim Knowles
0I made the 90 second bread for the first time. Such a wonderful recipe. I love this keto bread and so easy to make. Yum!
Sally
0I’m always a little skeptical of keto bread recipes – tried a few and they were terrible. But this one blew my mind! I didn’t know just how much I missed bread until I made this quick microwave bread. Turned out better than expected. Has the texture and flavour of a whole wheat seed bread, but without the carbs! Toasted the slices on a pan with leftover bacon grease for extra flavour!
Andrea
0I was craving Onion soup and this one is amazing. The flavor was spot on I actually had a little extra it was so good. I made the 90 second bread once it was done I cubed it toasted under the broiler 1 min then added to the soup with cheese again broiled. Yummm. Thank you
Lucy
0Have looked through most of comments trying to find if anyone used an egg substitute like Just Egg or chia seeds in water. Try to stay vegan and avoid the egg. Any thoughts? Thanks!
Maya | Wholesome Yum
0Hi Lucy, Yes, you can use a vegan substitute, but your bread will be more fragile and more dense.
Alice
0This was so good I had to leave a review after testing it for my kids at midnight! I followed exactly the recipe with the flax seed substitution for the psyllium husk. Toasted it slightly afterwards and tried one piece with some liverwurst and another with some pecan butter. Both were amazing pairings. The texture of the bread is soft and airy but sturdy when i pressed the pecan butter on it. Truly magical! I usually only have salted butter on hand though so next time I will skip the added salt, and try baking a larger batch to have it ready for the kids when needed!
Kathy
0I love this recipe. This is my GOTO in a hurry bread. I love it baked either way, microwaved or in the oven. I have been known to added some spices & herbs (some or all cinnamon, nutmeg a little ginger with a little sweetener for making breakfast toast or French toast added pumpkin spice for a fall snack) (cilantro, garlic, onion, etc for a garlic bread/toast) to change it up a little depending on what I want to eat with it. Thanks so much for sharing this recipe.
Nar
0Awesome! I did toast mine and used half of it as toast for my eggs. The other half I added cinnamon and nutmeg before microwaving, then used it as french toast with keto syrup. The possibilities are really endless… I’m thinking to use as garlic bread later! Thanks for sharing!
Jenny
0I can’t eat eggs. Is there something else I can use?
Maya | Wholesome Yum
0Hi Jenny, I always list substitutions in every post. You can find those in the post above.
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?
Maya | Wholesome Yum
0You’re very welcome, Lori! Yes, you can absolutely make this ahead and store in the fridge.
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.