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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
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?
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.
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!
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!