Free Printable: Low Carb & Keto Food List
Get It NowLet’s face it: One of the biggest things people miss on a keto diet is bread. While the fundamentals of a low carb lifestyle are healthy fats, keto vegetables, and natural meats (see the keto food list here!), sometimes I just want a sandwich. And, when I don’t have time to make my favorite keto bread or even use my keto bread mix, this 90 second keto bread recipe comes to the rescue. It’s quick, simple, and so satisfying when I’m in a hurry.
Why You’ll Love This 90 Second Keto Bread
- Tastes like real bread
- Chewy texture with air pockets
- Just a handful of ingredients
- Super fast — “bakes” in just 90 seconds in the microwave, but has an oven option too!
- Just 1g net carbs per serving
- Low carb, keto friendly, and gluten-free, with dairy-free and egg-free options
- Satisfies bread cravings instantly
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto mug bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – Provides moisture and flavor, and prevents the bread from being dry. You can also use coconut oil or ghee for a dairy-free or paleo version, respectively.
- Almond Flour – Wholesome Yum Blanched Almond Flour is the main ingredient, instead of white flour. This brand has the finest grind and is blanched for the best texture in bread, pancakes, muffins, cookies, crackers, and more. Many other brands are too coarse and leave a gritty texture. If you need a nut free version, try my cloud bread instead. Keep in mind that coconut flour does not work as a 1-to-1 substitute, so if you want to use coconut flour, your best bet is to follow the coconut flour microwave bread recipe in the Wholesome Yum app.
- Psyllium Husk Powder – This is the key to making this keto 90 second bread chewy and sturdy with air pockets, giving it a texture that’s like real wheat bread. As a bonus, it adds fiber! I don’t recommend omitting it because it’s important for texture, but you can substitute flax seed meal for a similar effect.
- Baking Powder – To help the bread rise! Don’t confuse this with baking soda, which is different and will leave an aftertaste here.
- Sea Salt – Just a pinch of salt to balance the flavors.
- Egg – This acts as a binder and also helps with lift. For the right batter ratio, use a large egg for this low carb microwave bread. You can also use a flax egg or other egg substitute, but the bread will be a little more fragile and less airy with those. 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.
VARIATION: Add herbs or spices!
Garlic powder, Italian seasoning, fresh herbs, or even a tablespoon of parmesan cheese can make nice additions.
How To Make 90 Second Keto Bread
This section shows how to make keto 90 second bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt butter. In a small glass rectangular container (this one is the perfect size) in the microwave, melt the butter. (You can also melt on the stovetop if you prefer.)
- Mix dry ingredients. In a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (You can also stir them directly into the melted butter, but they mix better if you whisk separately first.)
- Combine. Add the flour mixture to the melted butter, whisk in the egg, and stir everything together until smooth. Level the top with the back of a spoon.
- Cook. Zap it in the microwave or bake in the oven, until the bread is firm and an inserted toothpick comes out clean.
- Slice. Run a knife along the edges, then flip onto a plate or paper towel to release. Cut the rectangle in half crosswise to form two (almost) square, thick slices.
TIP: Toast it for even better texture!
I highly recommend toasting your bread in the toaster. This improves texture and reduces any eggy flavor.
Storage Instructions
You can keep 90 second bread on the counter for about a day, in the fridge for about a week, or freeze it for up to 3-6 months.
Ways To Use 90 Second Keto Bread
You can use 90 second bread in all the same ways that you’d normally enjoy bread! Here are some ideas:
- Sandwiches – This is my favorite way to use keto 90 second bread. It’s so quick! My go-to lunch is a turkey sandwich with lettuce and homemade avocado oil mayo. But you can also make other sandwiches like a classic keto BLT, a simple keto grilled cheese, a delicious low carb reuben, or even keto peanut butter and jelly.
- Spread – This bread is delicious smeared with some grass-fed butter, nut butter, or even chia jam or sugar-free jelly. You could also toast it, slather with butter, and add a sprinkle of cinnamon for a sweet treat.
- Avocado toast – If you like to freeze avocados like I do, spreading the mashed avocado on the bread is delicious and a great way to use them. Of course, you can do the same with fresh avocado.
- Breakfast – Try a breakfast sandwich with egg, cheddar cheese, and either sausage or bacon.
More Keto Bread Recipes
Looking for more ways to satisfy your bread cravings? Try some of my most popular bread recipes:
Tools For This Recipe
- Rectangular Container – This is the size I used. It creates a rectangular piece of bread that you can cut into 2 slices, plus it’s oven safe if you prefer that route. But feel free to use a mug or a large ramekin instead if you prefer.
- Super Fine Blanched Almond Flour – Creates the best, finest texture for your 90 second keto bread.
90 Second Keto Bread (Best Texture!)
You'll love this fast, easy 90 second keto bread recipe — just 5 ingredients + 1g net carb! It's airy & chewy, with texture like real bread.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt the butter, ghee, or coconut oil in a small glass rectangular container.
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Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, 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.
Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.
Run a knife along the edges, then flip onto a plate or paper towel to release.
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Cut in half to form two thick slices. You can slice each piece in half for thinner slices if desired.
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Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
460 Comments
Holly
0The only bread recipe I use now!!
Dedra
0What is the difference in using psyllium husk in bread as using another fiber powder?
Wholesome Yum M
0Hi Dedra, Psyllium husk offers a lot more than just a dose of fiber to your recipes! It brings elasticity to recipes and creates a crumb to baked goods that is reminiscent of traditional cakes of muffins. Psyllium husk also encourages browning, so your baked goods will achieve that golden color we are used to seeing.
Ashley
0How is this recipe make ahead?
Wholesome Yum L
0Hi Ashley, this recipe can be made in the microwave as you need it but it can also be made in the oven to keep on hand. It keeps in the fridge for about a week or can be frozen to keep on hand for a longer period of time.
Debbie
0Made it, but tastes like almond flour and egg. Nothing like bread I afraid, but impossible to get flour taste from almond flour and the whole egg makes it taste like an omelette. Not criticizing, just saying how it tastes to me.
Judy C.
1I use only the egg white, sometimes using 2 medium egg whites, because most low carb bread tastes like omelette stop me. Makes a huge difference in the taste and while it doesn’t taste like wheat, I still really enjoy it. My go to Keto mug bread recipe!
Craig Olshlager
0I love this recipe..but…since I’m also trying to lose weight…..I changed the recipe a bit. I now use 4 TBSP’S of Almond Flour, I use 3 Egg Whites instead of whole Egg …and two TBSP’s of Non-Fat Plain Greek Yogurt in stead of butter…..(I also add 1/8 teaspoon of Glucomannen to thicken……and it comes out GREAT!! Like a piece of white bread..and only about 220 calories!
Debbie Morris
0I tried this today – cooked mine in a round Pyrex cereal bowl and it came out perfect for a hamburger bun – just the right size! I toasted it as suggested and it made a great burger, easily sliced in two. This one’s a keeper – thanks!!
Joe
0I just tried this tonight and I LOVE it! I ordered a package of psyllium husk powder from Amazon yesterday and waited patiently for it to arrive today. It arrived about 8:45 PM and I immediately got to work in the kitchen. I honestly didn’t know what to expect. I watched the bread “form” while looking through the microwave glass. And when it was done I was happy to find out how easy it was to cut and it didn’t stick to the bowl. Heated it up in the toaster and then took a bite. It is amazing. And for someone who was getting tired of paying $7.99 for a loaf of low-carb bread, this is an incredible find. Thanks for the recipe! And as others have stated, there are so many other things that can be done with this recipe. This weekend I think I will have some french toast (with low-carb syrup of course).
AJ Q
0I make this all of the time. I keep a mixture of the dry ingredients on hand to mix up quickly in the morning. I’ll supply the measurements in grams at the end of my review. I’ve made this in both the microwave and the oven. They both have advantages and disadvantages. I’ve found that cooking it in the microwave, obviously quicker, produces a thicker, although eggier tasting bread. While cooking it in the oven results in a thinner product, it can still be sliced down the middle and I find it much less eggier tasting. Cooking it in the oven is my preference. To make a batch of the dry ingredients that equals 10 times the original recipe (20 servings): 210g Almond Flour, 20g of psyllium husk, 48g baking powder and 10g of sea salt. 28g of the mixture is equal to the dry ingredients of one original recipe.
Dale
0Hi I haven’t made this yet, but sounds delicious. How much does this recipe make? Could I double this recipe?
Craig
0OMG!! This is an AMAZING RECIPE!! You have changed my life!! I was getting tired of low carb tortillas. I had an ACTUAL PEANUT BUTTER Sandwich with this…and THIS bread was only 6 carbs!!! AMAZING!! Thank you!! Can’t wait to try Grilled Cheese!
Michele Rusk
0I made this and added Everything But The Bagel mix, cooked it in a Dash Mini Waffle Bowl maker and it was wonderful. This did away with the toasting time. I put a little tuna spread inside and folded it in half. It made for a nice tidy Thank you for your yummy recipes.
Laura
0I just started a low carb diet yesterday and am already missing my bread. I came across your website and like another poster am SO excited about trying your recipes. I have been on a low carb diet before but tend to eat the same things over and over again. Being able to eat bread opens up so many possibilities. Can’t wait to make the bread and pizza AND DESSERTS!!!
Kim
0Made this tonight! It was yummy. Just for clarification, the nutritional information you have posted below is for 1/2 of the recipe? So the full recipe would be 300 calories and 26 grams of fat? I made this in a small square dish and didn’t really make that much. Going to try the rectangular dish as you have shown and see if spreads. I ate the whole thing and now kicking myself! I should have paid more attention to the serving size…
Wholesome Yum
0Hi Kim, you’re correct — the nutrition information is for half the recipe.
Becky
0Well I have to say I started making this with a fair amount of reservation. BUT! I enjoyed it! Toasted it, think whoa this is super rubbery, (since read the Kim’s comment!) popped some butter on it and I was cooking some bolognese sauce so dipped it into the juices. really really good!! In fact I’m excited to try it with a whole host of other stuff. Still not sure about cold as a sandwich, so that will be the next challenge! Many thanks Maya, you’re making this journey a lot of fun!!
Casey
0Would I be able to make a loaf of bread with this recipe?
Wholesome Yum
0Hi Casey, I don’t think this recipe is suitable for a loaf, at least not in the microwave. I haven’t tested scaling it up that much for the oven. This easy almond flour bread recipe would be a good alternative, though.
Nmtete
0Easy to follow, yummy and much appreciated. Added some onion, chives and black pepper to give it a savory twist.
Heidi
0Oh my goodness! This was so good! I was honestly sceptical but this has wowed me! Thank you for this recipe ♡♡◇
Amy
0Added a little cheddar cheese and rosemary spice to the keto bread recipe. It tasted great with our chicken, corn on the cob, and zucchini on the grill!
Melissa Luciano
0I think I’m going to do just that! Great suggestion!
Holly McIntyre
0I didn’t have psyllium husk powder, so I decided to substitute xanthan gum. It still turned out awesome! This will be my go to from now on. Thanks!
Hilary
0What are the dimensions of the rectangular glass dish that you use? The amazon links takes me to a page with multiple items on it including at least two sizes of glass dish.
Wholesome Yum L
0Hi Hilary, the glass dish was 8 x 6.5 inches.
Brie
0Great & quick bread recipe, thank you for sharing! Totally hits the spot when a bread craving comes on. By far the best keto “bread” recipe I’ve tried! I add little Italian seasoning for flavor, yum.
Tena Jenkins
0Maya when will you make a hard cover keto cookbook. I know everything today is digital but I’m old school and prefer a hardcover cookbook
Maya | Wholesome Yum
0Hi Tena, I have a cookbook you can order here!
Kim
0This must be everyone’s “go-to” recipe. So far it definitely is the best one. Just don’t let it sit in the microwave to long or it’ll get rubbery. Slice it & toast it for better flavor & texture!
Linda Long
0What is the size of the “small glass rectangular” container used for this recipe?
Thanks!
Linda
Wholesome Yum M
0Hi Linda, Mine is 8 x 6.5.” There is a link in the blog post if you are interested in picking up a few glass containers for yourself!
Valerie g Edward
0When your recipes call for psyllium, do you mean like unsweetened metamucil? I tried using that and the results had a strange slightly microscopic crunchy texture.
Maya | Wholesome Yum
0Hi Valerie, Metamucil has other ingredients, so it’s not the same thing. The psyllium husk powder I use is linked on the recipe card above.
Mike
0Hello, this is a very nice recipe. I make this in a little plastic five and a quarter inch square sandwich box. It comes out rather thin. I try to slice it in half in order to get two slices, however it’s too thin. aside from doubling the entire recipe, is there a way to simply make the bread thicker so I can slice it in half and have two slices?
Maya | Wholesome Yum
0Hi Mike, I made this in a rectangular container and cut it in half across, not sliced. You’d just need a smaller container if you want to slice it.
Mike
0I was hoping to use the same container and just add more almond flour, or maybe more baking powder, or both? Not sure, so just wanted to check and see
Maya | Wholesome Yum
0You’d need to either double the recipe or use a smaller container. Just adding some ingredients but not others won’t work.
Samantha Whitson
0Hi Maya~ I’m thinking something else may be going on up there w/Mike’s experience making this wonderful bread. He says that he is using a “5 1/2 square” container- which is already much smaller than the 8×6.5 inch dish you suggested in the recipe. Which means that your suggestion that he use an even “smaller” container would make it ever more impossible to cut it in half (or slice it crosswise) & get two pieces out of the recipe. Not sure if it’s a misprint, maybe he meant a different size? But he did say it was a “sandwich box” so likely not a misprint. Anyhow, it’s just such an amazing recipe, I want everyone to succeed with it, so I’m hoping that can be clarified for him- in case it’s actually another issue. *By the way~ THANK YOU for this recipe you generous, thoughtful, lovely human being =) Samantha in NM
Penny
0I cannot thank you enough for this and the 90 sec. english muffin recipe. In Denmark we eat open faced sandwichs that just cannot exists without a sturdy bread base. It’s a national icon and this recipe kept me in the country!! The “white” bread I spice up with cardamom or cinnamon or loads of vanilla and just plain butter for the weekend mornings. To this, I added a lot more husk and it was perfect for my lunch. Whoever came up with this idea… Give her a prize!!!
Maureen Maddux
0It was delicious! My new go to because I love sandwiches.
Peggy
0I enjoy making your 90 second Keto bread, but what can I do to make it not soooo dry?
Maya | Wholesome Yum
0Hi Peggy, It should not be dry. It’s hard to say what went wrong without seeing what you did, but if you used all the same ingredients, I’d guess it was cooked too long.
Maria
0Hi Maya! This is my go to Keto bread recipe. It’s quick and satisfies my craving for sandwiches.
I top it with mashed avocado with a pinch of himalayan pink salt, a little squeeze of lemon, and a dash of paprika. Then I top it with a thin slice of onions and tomatoes. You can add arugula with it.
I follow your tip of toasting it first to take out the “eggy” taste/smell.
Thank you for this wonderful recipe. i’ve yet to try the white keto bread.
Melissa
0I was wondering if I can use Xantham Gum to substitute the Psyllium husk?
Maya | Wholesome Yum
0Hi Melissa, I don’t think so, the volumes are too different.
Rebecca
0You can use flax seed meal in the same amount as a sub for psyllium husk. I know because I”m allergic to flax and have to use a sub (psyllium husk) in most recipes! 🙂 Hope this helps!
Edi
0I used 1/8 tsp. Xanthum gum bc I didn’t have psyllium husk powder, and I was very pleased with the results! Savored every bite after toasting it in a medium heat black iron skillet with butter(which added more fat and calories of course). So excited about this recipe bc I was so missing bread! I plan to purchase psyllium husk powder and try in the future though.
KC Texan
0I really don’t understand this recipe. I followed it to the letter, weighing the ingredients. After checking out the glass dish on Amazon, I chose my Pyrex baking dish that measures 5″ x 7″ at the base. This should have given me bread at least as thick as in your piicture. The dough/batter was impossible to spread because there was not really enough to cover the bottom of the dish. I spent 10 minutes and finally got to the point I didn’t see any spots where the bottom of the dish showed through, After microwaving, my bread was mostly about 1/8 inch thick, up to 1/4 inch in some places. Very uneven since it was impossible to level the batter. I went back to recipe and double checked everything. I can’t see where I did anything I shouldn’t have. I know my baking powder is OK because I’ve used it successfully in two other recipes this week. I toasted it and tried it with butter. Didn’t have any flavor to speak of. Sorry, it’s a big failure for me.
Wholesome Yum A
0Hi KC, there must have been an ingredient problem here, since the batter should still be somewhat liquid when it goes in the pan and you shouldn’t have to spread it around. You can also play with different spices and seasonings to add more flavor if you like.
Anna
0Hi I’ve just made your recipe now, I haven’t tried it yet but I found it rather thick to spread before placing in the oven. I was just wondering about the conversion table. I started off with tablespoon and teaspoon measurements (although I must admit I don’t really know how much a tablespoon really is so I did rounded ones. But then, after putting it in the oven, I checked out the metric measurements and for the 3 tablespoons of almond flour, it said 21g!! Surely it can’t be?? That might be per tablespoon, but not all three?
Maya | Wholesome Yum
0Hi Anna, With baking you can’t really eyeball or estimate the amount of flour. The recipe needs 3 measured tablespoons (using measuring spoons), not rounded ones. 21 grams is the correct weight for 3 tablespoons, yes. It sounds like you used more, so that’s probably why it was too thick to spread. Hope you’ll try it again with the right amounts. 🙂
Mary Bostow
0Have tried many 90 second breads by far this is the best… Fantastic!!!! This is a wonderful recipe. Thank you for sharing!
Sherri
0Bread in 90 seconds! Amazing! I do have some almond flour in my fridge so I will have to give it a try!
Natalie
0Oh wow, I didn’t know making keto bread would be so easy. This recipe was really great and bread was so delicious. Soft and flavorful.
Colleen
0Being GF, I’m always looking for new ways to make bread. This one looks like a winner. Can’t wait to try it.
Christie
0That husk powder sounds interesting. It always amazes me how people figure these things out. Definitely going to get some and try it before sharing with Dad.
Shayelyn
0I made this twice, once in the microwave, once in the oven. I think I prefer the oven. I used a glass bread pan both times. My bread didn’t get thick enough to slice in half. When I cooked it in the oven, I added some bagel everything seasoning to the top. I love how light the bread is compared to the heavier feel to bagels made with coconut flour.
Mer
0This is another slam dunk. I made a cold turkey and cheese and a warm grilled cheese sandwich with this recipe! This recipe really scratches that “sandwich bread” itch. THANK YOU!!
Liz
0This was delicious!! I added some chopped pecans before microwaving then I topped with low carb chia strawberry spread and it was like eating the real thing!! I had missed something sweet with my coffee in the morning and this hit the spot! Thank you!
Maria
0I made a 90 second keto bread without the psyllium-was not in the recipe-and it tasted very eggy. Does the psyllium help with that? Also, does baking the bread in the oven give it a different texture?
Maya | Wholesome Yum
0Hi Maria, Yes, the psyllium does help. Toasting it also helps. Texture is similar with baking, but it gets more golden.
Sandra
0Thank you for this recipe. I just made it in a bread shaped container. I let it cool a few seconds and sliced it in half. Will toast it at your recommendation, and make a sandwich to take to the senior center for lunch. I was in such a hurry to try it, that when I came back to my Kindle, I found I still had it on the printer page. LOL
Judy
0Excellent, made it exactly like the recipe then split it and toasted. Will be making this again for sure.
Kim Cole
0I love bread and have not had ANY since starting keto 3 months ago so was very anxious to try this. Not only is it super simple and quick but tastes GREAT!!! I am so pleased!
Tish
0Fast, easy, yum!
Joel Calkins
0Oh. My. God.
10pm and I decided now was the time to try this recipe for the first time. Made it in round 4″ dish then cut into three slices. Hmm… Pizza?
Threw the slices on the Rival Pizzazz to toast, whipped up some 20 second pizza sauce, shedded 10 second mozzarella, put both on the toasted slices with pepperoni and salami and olives, then waited. Pizzas came out perfect. This recipe was perfect for it. Probably because of the other additions we didn’t taste the egg. I haven’t had anything breadlike in over three months. This was awesome. AWESOME! I will use this recipe again and again.
Eileen
0Hi your bread turned out great, no queries about that, BUT I have a big question in regards to calorie count. When I did the math, I came up with over 300 calories. Which did in fact make it equal to most other 90 second bread recipes I had found. Disappointing. Your 3 Tablespoons of almond flour alone takes you past you calorie prediction.
Maya | Wholesome Yum
0Hi Eileen, I’m glad you liked it! This recipe makes 2 servings (2 large slices). A serving is 1 slice, and the nutrition info listed is per serving.
Mattie Sorvala
0Love love love this and how easy it was!
Cindy Solgere
0How many times would you multiply your 90 second bread recipe for a loaf pan?
Maya | Wholesome Yum
0Hi Cindy, It would depend on the size of your loaf pan. I’d get 6 to 10 times?
Verna
0This is the best keto bread I have tried! I made it in a ramekin and ate it with butter. I can see that size being great for a breakfast on the go with egg, bacon and cheese on it. (Where did I get that idea?)