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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.
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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
Kala VI
0This is absolutely awful. It tastes like one big egg!
The best 90 second keto bread that I have tasted to date is the one that includes sourcream, heavy cream and low carb protein powder.
Maya | Wholesome Yum
0Hi Kala, Sorry to hear that this bread was not what you were expecting. It doesn’t taste eggy to me at all, and many versions of 90-second breads do. Did you by chance make any changes to the recipe?
Lorraine Donahue
0I am not sure what I did wrong. I followed the recipe, and it tastes good, bit it looks gross.
Maya | Wholesome Yum
0Hi Lorraine, I’m glad it tastes good, and sorry to hear it doesn’t look how you expected. 90-second bread won’t look golden since it’s cooked in the microwave. You can bake it in the oven next time if you want it to look golden. Also, in my opinion it looks much better once you slice and toast it!
Lorraine Donahue
0I made the english muffin recipe and it looks great (and tastes great too), so I think it’s the psyllium husk powder. It’s a little darker than usual. Mystery solved. Thanks for the quick reply!
Maya | Wholesome Yum
0Ah, thanks for clarifying what you meant! Yes, psyllium husk powder does make breads darker, and some brands can turn a slight purple hue, which is I’m guessing what happened. Make sure your baking powder is aluminum-free, and I recommend this brand of psyllium husk powder that doesn’t usually turn purple.
Steve
0Mine came out kinda Dense but think that I didn’t use a large enough egg as it wasn’t as smooth as yours mine was far more dough. Going to try it again other one I have tried has parm in it but its overall kinda bitter but tastes good with Tuna
Maya | Wholesome Yum
0Hi Steve, Yes, it sounds like you might have needed a larger egg or measured the ingredients differently. Also, make sure your baking powder is fresh.
Patty
0This is great! I’m new to diabetes, thus keto. I’ve made several Maya recipes now, and this is delicious and easy.
Maya | Wholesome Yum
0So glad you like it, Patty! Enjoy!
Melissa
0I just started keto and this really hit the spot. It satisfied my craving for bread. I just toasted it and had it with butter. Will definitely make it again!!
shebs30180
0I love your website! I have been looking for a site that has all breads and all keto ideas in one place. Can’t wait to finally start eating bread again!! Hope yo buy your recipe books when I can soon!!
Brenda Kelley
0Do you have a 90 second bread using coconut flour? I seem to have more of that on hand than the almond flour. And I know substitution won’t work the same.
I love this bread, by the way!
Maya | Wholesome Yum
0Hi Brenda, Yes, I do have one in the Wholesome Yum app. Glad you liked this one!
Brenda
0Easiest and best I’ve made so far!!
nita.jones@rocketmail.com
0This recipe worked well for me. I substituted 2 T flaxseed meal for the 1 T psyllium husk powder and sprinkled 1 T flaxseed over the top after it rose. Otherwise I followed the recipe and I’m really impressed with this bread’s texture, taste and crumble proof simplicity.
I used 3 T flaxseed meal to incorporate my daily supplement I take as a breast cancer survivor. You really don’t need the top sprinkle.
Sarah
0Absolutely love this bread. It is so easy and I think it tastes better than the store bought gluten free options I have tried. Thank you for this recipe Maya! 🙂
Jeannette
0This isn’t bad at all. I like the flavor and it worked great with the sloppy joe recipe.
Derik Howard
03 tbsp Wholesome Yum Blanched Almond Flour. So a thimble of dry ingredients, which makes a single little biscuit?
Maya | Wholesome Yum
0Hi Derik, This recipe makes 2 servings (2 slices).
Jennifer
0Loved this recipe after I tried it and will definitely continue to use it in the future. If I were to make a regular sized loaf of this bread, how much of each ingredient should I use in order to bake it in an 8×8 loaf pan?
Maya | Wholesome Yum
0I’m glad you lovd it, Jennifer! My almond flour bread recipe would be a similar full loaf version.
DLD
0I was skeptical, but this turned out to be a tasty almond flour bread. I used flax seed meal since I didn’t have psyllium husk. My husband and I thought it almost tastes like cornbread. Slathering it with butter and having it with our chili. Thank you for this recipe!
Jen
0I’m a huge bread eater, so I definitely miss it on the keto diet. I love that I can whip up this 90-Second Keto Bread on a whim. Super easy and it satisfies my cravings. I love trying various toppings on it and throwing it in my air fryer. I did a yummy pizza version on which I spread a tablespoon of tomato paste that was mixed with Italian seasoning, and I topped it with pepperoni, mozzarella, and parmesan. I’ve also done a tuna melt and cheesy garlic bread. When I want something sweet, I spread on some butter and then shake on a little mixture of Monk fruit and ground cinnamon. I love the flexibility of this recipe!
Stephanie
0I have made both cloud bread and 90 second bread. They are both delicious.
Lori
0I’m excited to try this! My husband is pre diabetic and hasn’t had bread in awhile. One question- the size of container you recommend is puzzling because when you go to the link it shows a multi- pack with different containers.(?) I’ll use what I have and hope for the best.
Maya | Wholesome Yum
0Hi Lori, I use this container and it’s a multi-pack but they are all the same size.
christine
0Regarding your 90 second bread recipe. I scoured the site and did not find the recipe details anywhere…. Please send.
Wholesome Yum D
0Hi Christine, You can find the recipe directly above where you left this comment.
Kristyn
0We make this bread quite a bit! It’s the perfect sandwich bread, because it’s so light & fluffy!
Jessica
0I could not believe how easy this recipe was!! Thank you so much — my husband’s low carb eating has been saved!