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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
Claudia
0Hi there, Just tried the bread! It was delicious! When I looked at the nutrition, it came out that there is a lot more calories, fat and carbs in it than the recipe shows.
I love the bread – just wanted to let you know!
Maya | Wholesome Yum
0Hi Claudia, I’m glad you liked the bread. Nutrition info for all ingredients comes from the USDA Food Database, so is accurate.
Sara
0Does it work to grind psyllium husk flakes into powder?
Maya | Wholesome Yum
0Hi Sara, Yes, you can! Just grind finely and then measure for the recipe once it’s ground to a powder.
Sara
0Great texture…I baked a single recipe in my small cast iron pan and it came out beautifully. Still a bit too egg-y tasting but will read the comments and see if someone came up with an alteration that would help this.
Thanks!
Diane
0This sounds GREAT! Can’t wait to try.
What size is the small rectangular dish is it? doesn’t sound like a 9×13.
Maya | Wholesome Yum
0Thanks for stopping by, Diane. This is the dish I used. Enjoy!
Sandie
0Never will someone find a recipe so simple and so good! I added a few pinches of Italian seasoning, pepper flakes, chia seeds … yum! Thanks so much for the great recipes and the nutritional value on each !!!! Love your site 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Sandie! Thanks for stopping by!
Anna
0It tastes great! Mine got stuck to my glass pan though, any suggestions?
Maya | Wholesome Yum
0I’m glad you liked the taste, Anna! It could be that it needed to cook a little longer. It tends to stick if it’s not fully done. Otherwise you can also grease the pan first to be on the safe side, though I usually don’t.
Lynda
0Really good. I added different spices and used different size containers to cook the bread in. I did 4 different times. One flavored for spicy sandwich bread, another for pizza bread round and a smaller round for breakfast to use with eggs/bacon/cheese so I added cheese to bread mix without affecting cook time. Finally did one that has a slightly sweet taste with cinnamon and a bit of Swerve. I wondered if adding the Swerve would affect cooking but it did not. It was not real sweet but met my sweet tooth that night while making.
Maya | Wholesome Yum
0I love all of your fun suggestions, Lynda! Thanks for sharing with us!
Kirsten
0My son loves toast with peanut butter and honey. I made this 90 Second Keto Bread, toasted it, and added peanut butter and Sukrin Gold Fiber Syrup. Awesome!!!
Maya | Wholesome Yum
0I am so happy your son liked it, Kirsten! Thanks for stopping by!
Deb
0I feel like I died and went to heaven. Have been eating burgers bunless, but no more. I ate the whole thing after slicing in half and toasting, for a whole 2 net carbs, wow! And very filling.
Maya | Wholesome Yum
0I am so happy to hear that, Deb! Please come back again soon!
Maria
0Hi—-and thanks. Your 90 sec bread recipe motivated me to start low carb bread making again. Something i needed very much to do. I liked it as is, but decided to try this: 2 tablespoons of almond flour and 1 tablespoon of oat fiber (and the other ingredients as listed—the psyllium husk is a stroke of genius). I think the texture and taste is more “bready”—-less almond flavored this way, and worth a try for anyone who has some oat fiber on hand. Also a little lower in carbs, but not much. Thanks again for your inspiring website and this recipe.
Julie
0Yes, definitely add the 1 tbsp oat fiber! I didn’t even try the original recipe, as I’m always trying to lower the carbs and find you can sneak in a little oat fiber almost anywhere, lol
Maya | Wholesome Yum
0I am so happy you stopped by, Maria! Have a great day!
Susan
0I am allergic to almonds. What to use instead of almond flour?
Maya | Wholesome Yum
0Hi Susan, You can try sunflower seed meal, but the flavor would be a bit different.
Becca
0I might just be drawing a blank, but I cannot find the amounts of the ingredients to make this recipe. I HAVE all the ingredients but how much of each am I using? So sorry if it’s somewhere in the article but I cannot find it. Thank you!!
Maya | Wholesome Yum
0Hi Becca, The ingredient amounts and instructions are on the recipe card right above the comment form.
Jeannine Mellott
0I modified this a bit and it tastes much more bread-like to me. Instead of 3 T of almond flour, I used 1.5 T almond flour, 1 T coconut flour and 0.5 T flaxseed meal. It did not smooth out as well, but did a great job with wet fingertips!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Jeannine!
Shane
0Hi Maya. Just wanted to say I have just tried this and so far love it (hoping that it was not beginners luck) I have been placed on the FODMAP diet and buying bread to suit gets rather costly. This costs very little and very little time to make, so now I have fresh bread to make first thing in the morning for my lunch at work. Love this web site. My next try will be the low carb loaf to trick my naysayer friends that it’s just as good but better for them compared to their store bought loaves.
Maya | Wholesome Yum
0Good luck with the bread, Shane! Thank you for stopping by!
Catherine
0This is by far the best recipe I tried for Keto bread! And so easy to make. I made the recipe x5 and it still turned out wonderful. I bake it in the oven every time and the 15 is spot on! Thank you 🙂
Maya | Wholesome Yum
0Thank you so much, Catherine! I love hearing that.
Juli
0Do I need to use gluten free baking powder?
Thank you!
Maya | Wholesome Yum
0Hi Juli, Any baking powder will work!
Christine
0Better in oven or microwave?
Maya | Wholesome Yum
0Hi Christine, It works in either one!
Lynda
0Delicious and easy! To make it ahead of time, would I toast it now or wait until I’m ready to eat it?
thank you
Maya | Wholesome Yum
0Thank you, Lynda! You can make it ahead but it’s best to toast it right before eating.
Cheryl Geller
0Is there a difference between gluten free baking powder and regular? My bread didn’t rise and doesn’t look at all like yours. It was also very hard to get out of the glass pan.
Maya | Wholesome Yum
0Hi Cheryl, There is no difference in terms of rising. Many brands of baking powder are naturally gluten-free, just not all, so I mention it just in case for people that want to be GF. If your bread didn’t rise, it might be that the baking powder isn’t fresh enough, or it could be that the batter wasn’t mixed well enough. I’d check those two things for next time.
Vince
0Made it just like the recipe but added Trader Joe’s Everything seasoning and a pinch of stevia powder. Cooked it in a 12 oz ramekin in the microwave. Best keto bread I’ve tried! Excellent texture, excellent flavor, and very durable. Next I’ll try quadrupling the recipe to make enough for 4 sandwiches. Thank you!
Maya | Wholesome Yum
0Thank you so much, Vince! It sounds delicious with that seasoning. I actually quadrupled the recipe last week, using several larger containers at once, and it worked great (with a bit longer cook time). Hope it worked for you, too!
Linda
0Have you ever made it in a glass pie plate and used it for pizza crust? I love this bread and I am dying for a pizza. Tried them all and they don’t taste good to me.
Maya | Wholesome Yum
0Hi Linda, I haven’t tried that. I think this would be too soft and fluffy for pizza crust, and the batter likely would be too thin to press into the sides of a glass pie plate. Have you tried this fathead pizza crust?
Michelle
0Oh my gosh!! I was so nervous but hopeful about this recipe… It was FANTASTIC! I really, really do not enjoy eggy flavored anything (other than plain eggs). This was awesome and I just finished eating a delicious BLT. Thank you so much!
Maya | Wholesome Yum
0I am so happy you liked the bread, Michelle! Thanks for stopping by!