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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
Di Burk
2You are a magician! Thank you for a bread that is sandwich worthy and doesn’t taste like it was stirred with sweaty feet. So going to have a grilled cheese sandwich with tomato, tuna, and egg salad, and toast! Already did your french toast, a hit. So going to experiment with added cheese, everything bagel, garlic, and onion flavors in the batter. Bless you
Siobhan Connolly
0I made this in the oven and it was absolutely delicious. I didn’t toast it as I loved the eggy taste. It reminded me of French toast which I haven’t eaten for years. I’m going to make some chia seed jam today and try it on the bread. Yum
Wholesome Yum D
0I love hearing that, Siobhan! Chia seed jam sounds like the perfect topping, let me know how it turns out.
Desiree
1Thank you for this recipe Maya. It’s delicious. I just made the recipe but adjusted it two ways. 1) To the first batch I added grated cheese and black pepper( Because I love pepper on EVERYTHING). The taste was absolutely yummy, almost like corn bread actually. No eggy flavour AT ALL.
2) To this batch I added cinnamon and Allulose. (Taste for sweetness before you add the egg). It tasted like hot cinnamon doughnuts. Delicious.
I put these in the oven as I don’t like the texture of microwave bread. The mixture is thick enough that I used a flat baking pan and shaped the bread dough to a semi circle, then cut it into wedges when cooked. There’s no need for any topping because there’s sooo much flavour in the bread already.
Claudia
1Love this bread! I made it with egg whites and it turned out great! Thank you for the recipe!
Cynthia
0Ooooh! I’m going to try your cinnamon doughnut hack!
Lois Hill
0What could I use instead of psyllium husk? Thank you
Lois Hill
Maya | Wholesome Yum
0Hi Lois, As noted in the substitutions section, you can use flaxseed meal instead.
Laurie
0I liked using the psyllium! That was new for me.
Wholesome Yum D
0It’s always fun to try a new ingredient, Laurie! I’m happy the psyllium worked well for you and that you enjoyed the recipe.
Connie
0I was so doubtful…but you proved me wrong!! I added 1/2 tsp of everything bagel seasoning. I baked it in my toaster oven. So very good. A keeper.
Wholesome Yum D
0I love hearing that, Connie! Sometimes the recipes we’re most skeptical about end up being the biggest surprises. The everything bagel seasoning sounds like a delicious addition. I’m so glad it turned out to be a keeper for you!
Carol L
0I used square glass prep containers. I took pint canning jars and put the ingredients in except for the melted butter and egg. When ready, I added the egg to the pint jar and mixed it well, added butter to the glass prep container and put the mix in and spread it around. I did it this way for quite awhile, but it was pretty time consuming, even when I baked 4 at a time.
So…I decided to try making bread muffins. I have a small countertop oven only. I have a 6 muffin ceramic pan and added parchment liners. Each pint jar was for 1 ‘slice’, but made 2 muffins. Baked at 325* for about 8-9 minutes. They came out PERFECT!
I should mention that I add 1 T of oat fiber (NOT oat FLOUR) and reduce the almond flour to 2 T to the mix for a bit of extra help keeping these firm and not crumbly.
I actually use this recipe to make “scones” for my clotted cream and keto jam to go with my tea!
I’ll use this method from now on. I may try a muffin TOP pan, which I have, to make a slightly larger one.
UPDATE: Although this recipe makes tasty and nice bread muffins and slices, it is a bit too flavorful to make good “scones”. Biscuits, maybe, but not really scones.
Edward
0This has become my favorite keto bread recipe. Really nice texture. I double the ingredients and cook it in the microwave which somehow gives me a nicer/lighter texture.
Wholesome Yum A
0I love hearing that, Edward! So glad it’s become your favorite, and doubling it for a lighter texture sounds like a great tip. Thanks for sharing!
Benjamin Harvey
0Aweosme! Easy! Doubled the recipe and worked great in a 7 by 11 Pyrex glass container.
Wholesome Yum D
0Benjamin, so glad it worked out so well for you! Doubling it in a 7×11 is super helpful to know, love when a recipe scales that easily.
Lisa
0Made this bread today! It was easy and yummy! I baked mine in a round dish, cut it in half, and then toasted it. I used it for a ham and cheese sandwich. Thank you!
Wholesome Yum D
0So glad it worked so well for you, Lisa! Baking it in a round dish and turning it into a toasted ham and cheese sandwich sounds so good. Yummy is exactly the goal!
Susan
0This is our go to for breakfast toast . I love it with cream cheese!
Wholesome Yum D
0Love hearing that, Susan! Cream cheese on it sounds dreamy, so glad it’s become your breakfast staple.
Deb Cordeniz
0I used coconut flour and I just read something you said that it’s not a 1:1 ratio so how much do I use? It was dry and crumbly and it never held together and my granddaughter and I were looking so forward to it. Should I only use almond flour? It was an easy recipe to follow though !
Maya | Wholesome Yum
0Hi Deb, Yes, coconut flour is vastly different from any other flour and is not good to substitute for other flours. This is why the result was very dry and crumbly. I hope you get the chance to try again with almond flour as written!
John D. Pilla
0You do NOT mention substitutes for Almond flour. For most recipes, I found Cashew flour (finely ground) is a great 1:1 substitute (esp. better for some baked treats). Of course, you do NOT sell Cashew flour, so is that why you do NOT mention it? I (and others) can NOT have almonds!
Maya | Wholesome Yum
2Hi John, I do not mention cashew flour because it’s pretty high in carbs for keto, so is not really keto friendly.
Terry
0I love this quick and easy bread recipe. My husband and I have this bread nearly every day. I scaled it up to 4 servings, but when I printed it, the recipe reverted to 2 servings. How can I print the scaled-up recipe?
Maya | Wholesome Yum
0Hi Terry, I’m so happy you love the recipe so much to have almost daily! Thank you. For your printing issue, make your serving adjustments on the print page, then print. Hope this helps!
Hilary Douglass Justice
0Yikes – do NOT triple the pinch of salt when tripling the recipe for the bread to go with the French onion soup as instructed with that recipe. WAY too salty!
Maya | Wholesome Yum
0Sorry to hear that happened, Hilary! A pinch is a very small amount (smaller than 1/8 teaspoon), so yes, be careful not to use too much. Hope you liked it otherwise!
SUSAN
0I love this recipe and generally make 3 at a time with diff combos. Vanilla (to egg), nutmeg cinnamon n ginger n golden raisins (to dry 😋) Chili powder, cumin, garlic salt n cilantro (to dry) Seasoned salt, Italian seasoning (to dry) and a touch of tom paste added to egg. Great Base and it really works! 🤷♀️
Wholesome Yum D
0Susan, I love how you’ve turned this recipe into a base for so many flavor combos! Thanks for sharing your variations, super inspiring!
Gwen
0This has become my go-to for ANY bread requirements. I have reduced the ingredients to 1 serve and make it up only as needed. Using a oil sprayed soup bowl, I get a burger shape roll, using a rectangular glass container – bread slices. Add some herbs to it to jazz it up a bit and into a silicon muffin tray – a bread roll. So versatile. Works for me!!
Wholesome Yum D
0That’s awesome to hear, Gwen! I love how you’ve adapted it into so many different shapes and uses — it really is such a versatile recipe. The herb addition sounds especially delicious!
Allisa
0I haven’t tried this recipe yet, but I am wondering if this could be cooked in a toaster oven? I am in the midwest, so I try my best not to use the oven when it is hot outside. Just curious if this would cook up the same in a toaster oven and if it would be the same temp and time. Thanks.
Maya | Wholesome Yum
0Hi Allisa, I’m sure you can, but I don’t have a toaster oven, so am not sure about the temp and time.
Pam
0Well, it’s not exactly a crusty sourdough, but it’s great for quick sandwich bread. I’m just in the beginning stages of giving up grains, starches, and sugar due to painful inflammation and I think I’m still grieving the loss of my favorite food group! This website is helping me immensely.
Maya | Wholesome Yum
0Hi Pam, This recipe is not intended to be similar to a crusty sourdough. I hope you liked it for what it is and I’m glad my website is helping you.
Pamela Cipriano
0The 90 second keto bread was great! I love bread and have been looking for an alternative that didn’t taste like cardboard. I baked it in the oven and texture is really nice. I look forward to trying some of the additions other have made. This will be a new staple in my kitchen.
Maya | Wholesome Yum
0Thank you, Pamela! Hope you make it again soon.