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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
Sue hale
0Very easy to make ..Quick …love to put my egg and bacon on it…thanks
Maya | Wholesome Yum
0Thank you, Sue! That combination is perfect.
Anu
0Truly delicious, and so simple! I followed the recipe exactly as written (using metric measurements) and the results were perfect 🙂 I will be making this often – thank you so much!
Maya | Wholesome Yum
1I’m so happy you liked this 90 second bread, Anu, and that the metric measurements were helpful! Hope you make it again soon.
Cynthia
0I made the 90 second bread last night for the first time. It was delicious and I will continue to make it. I added toasted sesame seeds to the mixture to try to emulate the toasty flavor of bread. I’m not sure if it was helpful or not. I did find the bread to be sweeter than I prefer, similar to cornbread, so next time I’ll leave the sweetener out and see how it goes. I’m also curious to see if adding a touch of lemon or vinegar would tilt it a little toward sourdough flavor. I’m going to experiment. And, when I’m craving cornbread, I’m going to make it with that touch of sweetener. Thanks so much for the recipe. It is nice that it is so quick, even baking it in the oven as I did.
Maya | Wholesome Yum
0Thank you for sharing, Cynthia! Sesame seeds are a great idea. I didn’t find the bread sweet, did you by chance use a different sweetener brand? Of course everyone is different and it’s optional, so feel free to leave it out next time. I haven’t tried adding vinegar or lemon juice, but let me know how that goes if you experiment with it.
Kathy
0This is my go to recipe for a quick bread. It’s good as is or toasted. Makes a good sandwich when I do one lol (not often). Sometimes I’ll sprinkle seeds or bagel seasoning on top. YUM! Thank you Maya for such great recipes.
Maya | Wholesome Yum
0I’m so glad to hear this is your go-to, Kathy! Seeds or bagel seasoning are wonderful additions.
Marcella Joy Mongold
0Absolutely the best quick keto bread recipe!! I have tried dozens, and this is best by far. I will say that baking it in the oven was the best way to go. It was soft, and pared perfectly with smoked turkey and gouda cheese.
Maya | Wholesome Yum
0Thank you so much, Marcella! I’m so glad this was your favorite. That sandwich sounds amazing.
Glenyis
0Very good! Finally a bread that tastes good and I will utilize often in my new way of life. Thank you
Maya | Wholesome Yum
0Thank you, Glenyis! I’m so happy you liked this one. Best wishes on your journey!
Kathy
0Love this recipe so quick and easy 90 seconds. And versatile. Sometimes I top with seasoning, seeds or nuts. YUMM!
Maya | Wholesome Yum
0I’m so glad you love it, Kathy! Great ideas to mix it up with seasonings, seeds, or nuts. Enjoy!
Jenn
0Hi, can I use a different sweetener like just monkfruit or swerve? I know you promote Besti but I have tons of these others still and would like to use them up first. Which is best for this? Thank you!
Maya | Wholesome Yum
0Hi Jenn, Those are a bit more drying, but yes, those should work fine with the small amount in this recipe. Both are over 99% erythritol as the main ingredient (despite the marketing claims on the package), so they will work about the same way. Hope this helps!
terry gonska
0Best keto bread ever and I will be making it again soon
Maya | Wholesome Yum
0Thank you so much, Terry! Enjoy!
Lily
0Do I need to add psyllium husk powder to the recipe?
Marcella Joy Mongold
0I didn’t have any psyllium husk powder and used xantham gum instead. It came out perfect
Maya | Wholesome Yum
0Hi Lily, Yes, I recommend including it. I explain this more above.
Monique Trotter
0Maya can I use egg white protein powder in replacement of the egg?
Maya | Wholesome Yum
0Hi Monique, I haven’t done this, but don’t recommend it, as the egg is one of the main wet ingredients and contributes to leavening. Your bread would be very dense and dry if you substitute egg white protein powder.
Abs
0Made it just now and it was very crumbly and fell apart easily. Not sure why. I was using Bob’s almond flour (only brand available in my country) which is unrefined (as I prefer). Maybe that was it? I’m wondering if I should adjust the recipe to accommodate the flour. The batter was very runny when I put it in the microwave and it was more like 2 minutes than 90 seconds. Looked great, especially after grilling. Tasted great.
Maya | Wholesome Yum
0Yes, it’s likely due to the almond flour, many brands are too coarse and I know Bob’s makes several different kinds. I’m glad it tasted good, though.
Magdalena
0This turned out great – I substituted the egg for 1 tsp egg replacer and the recipe became vegan as well. Thank you!
Erin Eichelberger
0Ok, I may be crazy. This shows last updated in December 2023, but I just pulled up this recipe last week and it showed 3 tbs almond flour (and one of the comments from March 2024 referenced 3 tbs almond flour). I think I have those ratios down, but is the original recipe anywhere? I’ve been making this at work frequently — but I mix it in individual servings and put in small glass containers and don’t have to re-up for a couple of weeks. So, when I went to check the recipe this time, I was unable to find the original. Just wanted to check! I completely understand updating and making recipes better! I’ll definitely try the “new” (to me) version!
Maya | Wholesome Yum
0Hi Erin, Sorry about that! You caught this post at a weird time because I updated it today but updated the recipe card 2 days ago in advance of the post. The recipe is almost identical, I just tweaked it a tiny bit to be even better. 🙂
Lynn Zeddies
0I use this bread all the time and love it! The one thing I have changed over the years is that I substitute ground flax for the psyllium husk. It works great!
Doreen
0Love this bread! I use flax meal, because that's all I have. Delicious, takes a little longer to make because I always bake mine, then toast.
Sav
0I’m in love with that 90 sec bread, better than gluten free bread/keto bread. No joke. The best.
Carol
0This is a REALLY good recipe. However, the instructions for mixing are horrible! After trying every way to mix and bake, I have come up with a good way to do so.
*I used 2 TBSP almond flour, 1 TBSP oat fiber.
Mix dry ingredients in a small container, I used a half pint mason jar, and mix with a fork.
Melt the butter in the container you plan to bake in.
Take a SMALL bowl, scrape the melted butter into it and add the egg and mix thoroughly.
Add the dry ingredients to the bowl and mix with the fork.
Scrape all into the baking container and with the FORK spread evenly. (I tried to use the silicon spatula that I scraped the bowl out with but the batter clung to it. It’s easier with the fork.)
Bake as indicated.
Using the instructions given, the egg won’t mix well, and it makes a mess out of the baking container.
This does make good bread! My countertop oven will bake 4 of these at a time. VERY TASTY!
The first batch I made, I used a cinnamon/allulose mix, toasted it and ate for dessert.
Maya | Wholesome Yum
0Hi Carol, Sorry you had trouble with the instructions. I do it this way so that there are only 2 vessels to wash – the container you bake in and the bowl for the dry ingredients. It sounds like what you did was similar, except you mixed the batter in a separate bowl. This seems like a good idea if the container you mix in is too small and you find the egg doesn’t mix well that way. If it has tall enough sides, it mixes just fine for me, but it’s totally fine to do it with an extra bowl. I’m glad you liked the recipe otherwise! Enjoy!
Cathy D
0Interesting. I’m newly diagnosed as diabetic and therefore new to keto breads, etc. Tried this today, substituting flaxseed meal for the psyllium husk powder. Enjoyed it for lunch, but burned it in the toaster, lol. So, for dinner, I was super hungry and tried it again — way too eggy-tasting this time. Only thing I did differently in the evening was not letting the egg warm up to room temp.
Maya | Wholesome Yum
0Hi Cathy, Sorry to hear this recipe wasn’t what you expected. Although flaxseed meal works as a substitute for psyllium husk powder in this 90 second bread, I do find it’s a bit more eggy with flaxseed meal. I recommend toasting the bread (but not burning it, lol) to take away some of that flavor. Otherwise, you might like my most popular keto bread that tastes less eggy (don’t be put off by the egg whites – it’s the yolks that yield an eggy flavor!).
Sally
0If I want to make 8 servings, what size loaf pan should I use and how long should I bake that?
Maya | Wholesome Yum
0Hi Sally, My almond flour bread recipe would be best for that.