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Free Printable: Low Carb & Keto Food List
Get It NowLet’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.
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)
You'll love this easy 90 second keto bread recipe! It has just 5 ingredients, 1g net carb, and an awesome airy, chewy texture.
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Instructions
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 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.
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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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!
538 Comments
Kristina Rubendall
0Loved this! I used a bowl and made a hamburger bun. Toasted the bun and it worked so well. Thank you!
Chris Ozorio
0Will it still work if I triple/quadruple amounts? Enough to make a loaf?
Maya | Wholesome Yum
0Hi Chris, You’d need a lot more than that to make a loaf. My low carb bread is similar to a loaf version of this, and the ratios are adjusted to be ideal for a loaf. (It’s also less eggy than this 90-second version.)
Jayme
0I am a cilantro lover of the highest degree and this chicken looks amazing! I am highly suspicious of people who dislike cilantro.
Maya | Wholesome Yum
0Hi Jayme, This recipe is for 90 second bread, did you mean to leave this comment on a different recipe?
Bob
0What is the output of this recipe? How many sandwiches can you make, in other words? Also is this strong enough to hold a burger or will it fall apart?
Sue
0I haven’t tried it yet, but it looks good, and easy, so excited to try it.
Wholesome Yum M
0Hi Bob, This recipe makes 2 slices of bread or one sandwich. If you are wanting to make a hamburger bun, I would microwave it in a ramekin to get the round bun shape. It will definitely be strong enough to hold a hamburger and toppings. Enjoy!
Roberta
0If cooked in the microwave: how many watts? (High/medium power?)
Instead of the traditional oven, could it be cooked in an air-fryer being it a smaller and faster convention oven or it would be too dry? In this case, same temperature and time or less of both since everything happens in a smaller area?
Finally, you suggest flaxseed meal as a substitution for psyllium husk if needed: do you mean brown or golden flaxseed?
Thank you for all the detailed already given and if you’ll find the time to add these other informations that would be helpful and appreciated 🙂
Maya | Wholesome Yum
0Hi Roberta, all of my microwave recipes (not that I have very many of them, lol) are cooked in a high-power microwave. Unfortunately, I have never tested this specific recipe in an air fryer but most do have a bake function so it may work for you. As far as the flaxseed meal, you can use whichever variety you prefer.
Christa
0Just tried this with my husband’s homemade burgers, and I was very surprised. They were tasty and held together for the whole burger. I’ll be making this again
leslie
0this bread is delicious! I’ve tried several other 90 second breads, and this one is by far, the best! I am so thankful for wholesome yum! I would be hungry and hangry without you!!
Rachael
0Hi I’m just wondering if there is an egg substitute I can use for this, it tastes great but still eggy even after toasting, thankyou for sharing
Wholesome Yum M
0Hi Rachel, You can make this similar recipe for Keto English Muffins using only egg whites. This will produce a less eggy flavor. I hope this helps!
Judie
0No matter what I try my 90 second bread always comes out with a deep hole on the bottom. I’ve tried cooking it longer I’ve tried butter different oils nothing helps. I’m so frustrated because I love this bread
Wholesome Yum M
0Hi Judie, Are you cooking your bread in a ramekin? Does it have a flat or rounded bottom? Try a glass pyrex dish (as shown on the page) that will make your bread into thin slices instead of a sliceable cylinder.
Judie
0I tried several different bowls and glass rectangular containers. no matter what I use it still comes out the same. I tried cooking it longer and I’ve tried different recipes.
Dorothy Meyers
0I made this in a mini waffle maker. Makes 2. Turned out great!
Emily Boronkay
0Thank you for this idea. For years after I discovered that grains make me hurt, I made ‘bread’ using a paleo waffle recipe in my waffle maker and then froze them to grab to make sandwiches.
Judie
0Thanks for the great idea! I am going to try this since I’ve been cookimg in the microwave doesn’t seem to rise completely. I am always left with a big indentation on the bottom
Yvonne R. Mullen
0Can you soak this bread over nite with heavy cream
Patricia
0I just tried this and I am so pleased! I didn’t have the psyllium husk so I used 1/4 tsp xantam gum. Tastes buttery and dot eggy at all! Made a sandwich and I think I will try it as burger bun too. Thank you so much for sharing this recipe.
Wholesome Yum M
0Hi Yvonne, I’m not sure I understand your question. Are you wanting to soak the cooked bread overnight for a french toast type of application? Soaking overnight may cause it to fall apart, but I have not personally tested this myself.
Judie
0I Love making this keto bread but wonder why every time there it sinks in the middle on the bottom and creates a hole?
Wholesome Yum M
0Hi Judie, Are you using the microwave or oven method? It sounds like your bread may be underdone and needs a longer cook time.
Judie
0Thanks for getting back to me! I have been using the microwave. I will try cooking it a little longer than 90 seconds
Lori
0I was craving some toast after being strict keto since April 1. I didn’t have a small glass baking dish so I used a small glass salad bowl. I was able to slice in half & then toast. 1/4 portion completely filled me up & satisfied my craving. (I’ve had a gastric bypass 21 yrs ago and bread fills me up quick!) I will try extra seasoning next time. This reminded me a bit of sandwich thins from the grocers. Thanks Maya.
Sharon
0What are the dimensions of the glass containers you cook the 90 second bread in. It says 35 oz but does not give the size.
Thank you!
Wholesome Yum M
0Hi Sharon, This dish is 8×6,” but any similarly sized rectangular dish will do.
Sara
0Is this bread still as nice the next day, as was thinking of making then using for a sandwich for work? Thank you
Maya | Wholesome Yum
0Hi Sara, Yes, it stores well. I have storage instructions above.
Joe Azzopardi
0This is a useful recipe, when I am running late and have no time to cook a meal, it is a quick snd great way to have a healthy snack
Patti Gleve
0I use a slightly different recipe (1 tblspoon each of almond flour, flaxseed flour and gluten), and I don’t add any oil or fat, but I always add a teaspoon or so of cider vinegar to the dry mix before I add the egg. It may just be a ‘placebo effect’, but I think it helps to neutralise any lingering taste of egg, plus it makes the bicarb/baking powder fizz, so maybe gives a little extra lift. You can’t taste vinegar in the finished bread.
Niccii p
0Is this a recipe I could use in my mini Dash?
Thanks in advance!
Wholesome Yum M
0Hi Niccii, I have not tried this recipe in a mini waffle iron, but we would love to hear how it turns out if you decide to try it! I use my waffle iron for chaffles and this pizza recipe.
Grace Tutt
0This is my favorite 90 second bread recipe out of all the ones I’ve tried. Before going on the ketogenic diet I was a bread fiend, but now I don’t crave it. But sometimes I want a sandwich and when I do, I make this bread. I’m not a fan of psyllium so I use ground flaxseed. It’s delicious.
I also toast mine on my cast iron griddle. It’s delicious and holds up to whatever filling I’m using whether it’s a blt or a cheeseburger. There’s no eggy taste and I’ve even spiced it up with some freshly ground black pepper and garlic powder for a little extra kick.
It’s definitely a keeper. Thanks for a great recipe.
Cindy Gamble
0OMG! This has to be my new found favourite quick sandwich bread ! Toasted, so easy and quick and the texture ressembles to perfection a slice of white! I recommend
Amy
0Can you double up the recipe or make this as a loaf?
Wholesome Yum M
0Hi Amy, Yes, but this recipe doesn’t make a full-size loaf of bread if that is what you are thinking. This recipe makes 2 servings of bread. If you double it, you will get 4 servings. It’s similar to my almond flour bread if you want a full loaf.
Jen
0Oh, meant to add that I mixed and cooked it in a pyrex glass jug. Perfect size and minimal cleanup.
Jen
0Hi Maya,
I made this bread for the first time today whilst making your keto french toast recipe. I have tried other keto breads, but this one is my go-to from now on! The addition of psyllium husk makes all the difference in the texture. I can’t wait to try it with different flavours and additions as suggested by other readers too. Thank you for some GREAT recipes to keep us on the keto track. Jen.
Oh – the french toast recipe is also amazing! I think it actually tastes better than carb loaded french toast!
Liani Perez
0Made this, and accidentally used 1TBS of psyllium husk powdeer. I tasted a little of it, YUMMY. baked it in my air fryer, 7 minutes at same oven temp. and used a small round Pyrex, so it looks like a bun. made it for a breakfast sandwich for the morning. looking forward to toasting it up. love this site!! thank you!
CT
0Actually listing the amounts of each ingredient and “true recipe” up front would be nice. I like most of the people I know don’t have time to read through lots and lots of fluff. IE discussing various versions and deviations of a recipe before you actually list the recipe you’ve stated. I’m sure that makes room for more advertising, which I also scroll past or turn off. I would like to make the 90 second bread some day.
Wholesome Yum M
0Hi CT, There is a ‘Jump to Recipe’ button at the top of the post. Feel free to use it if you’d rather skip the tips in the post.
Billye Herndon
0Apparently I should have read the reviews and not looked at the glass container size on Amazon. My 7.5″ x 6″ was way too big! Thin bread!
Tracey
0What size baking dish do you use to make this recipe?
Wholesome Yum M
0Hi Tracey, I used a 10-ounce ramekin to make the circular shape. The square slices of bread were made with a glass storage rectangle. Direct links are available in the post. I hope this helps!
Patricia A Hull
0How many carbs and calories for this recipe please? And also if I want to bake it in the oven how long would it take and how hot the oven please?
Wholesome Yum M
0Hi Patricia, This recipe has 1 net carb and 150 calories for 1/2 the recipe. To bake in the oven, bake at 350 for 15 minutes, until firm. Feel free to check out the recipe card for the full nutrition and instructions.
Gloria
0Hi there. I’m loving the recipes and tips however I always have the same question on most recipes I see for microwave cooking. The setting of the microwave that is used. My microwave standard setting is 900w and it can make a difference from a 750w from being edible to inedible.
Wholesome Yum M
0Hi Gloria, My microwave is 1000w. If you are using a 750w microwave, you will need to go for about 2 minutes to achieve the same result. Enjoy!
tom james
0Very nice I preferred in my oven and then toast it. Very nice
laurianne manchester
0Hi,
I tried taping on various links to purchase the cookbook, but I’m coming up with the toolbar page. How can I order it?
Thanks
Wholesome Yum M
0Hi Laurianne, This link will take you to all the places you can purchase the cookbook. It includes both online and local retailers for your convenience. I hope you love it!
Michael
0I made this today doing the following: 1)Doubled the recipe, 2) baked it in a Clear Glass Baking Dish for Oven Glass Pan for Cooking Oblong Casserole Dish Rectangular Baking Pan Glass Bakeware,1 Piece (1.5 Quart) and it came out perfect! When I cut it, I cut the length in half first, then cut about an inch wide strip along the width which makes two perfectly sized normal pieces of bread (normal sandwich bread size). Also, due to the fact that the recipe was doubled and cooked in one pan, I knew I needed to bake it longer which ended up being 17 1/2 minutes. The only question I have is: Is there any way to get this to not stick to the glass? I’m guessing, since there’s so much liquid in the batter, that this isn’t possible, but thought I’d ask to see if maybe there is. I used a metal pancake flipper to get it out allowing me to scrape it out without tearing the bread.
Wholesome Yum M
0Hi Michael, Mix your ingredients in a separate bowl. Grease your pan with butter or cooking spray. You can also line it with parchment if you are feeling patient enough to cut it down to size. Then you can add your batter and bake. Your bread should remove from the pan much easier!
Michael
0I love having the next best thing to real bread to eat now (and SUPER low in carbs)! I didn’t even think about the parchment paper. As far as transferring it, won’t it lose some of its ability to rise meaning that it will flatten by having to mix in one bowl, then transfer and again flatten with a spoon to even it out? I don’t want to do the butter thing only because I don’t want greasy feeling bread. One (hopefully) last question. It seemed to be a bit dry. Yes, I know bread isn’t supposed to be wet, but it seems more dry than what I would have expected. Is there any recommendations of what might make it less dry? I can live with it as is, just asking since I’m not a baker, just a Celiac. 🙁
Wholesome Yum M
0Hi Michael, Transferring from one bowl to another will not cause it to deflate. Did you not use butter when you made the recipe the first time? It will not make greasy bread.
Michael
0Yes, I did use butter and will continue to do so. Last night I did the parchment paper trick and it worked like a charm. I’ve also saved the original sheet to use as a template for future cuts. Do you have the ability to edit my post where I stated I baked it for 17 1/2 minutes and change it to 15 minutes? It came out too dry because it was baked too long!
Kristyn
0Now, this is a bread I could make daily!! I can’t believe how fast it comes together! It tastes delicious!
Natalie
0You can’t beat 90 seconds!! It’s so light & fluffy, too! Great for anything!
Michelle
0Seriously so easy and yummy! I make it almost every day!
Beth
0Amazing and perfect for sandwiches for lunch today! So wonderful and easy!
Amy
0Delicious!
Biana
0This 90 minute bread is great, and so fast to make. The texture is great for sandwiches.
Patti
0I liked the bread, but mine was crumbly and dry , sorta like cornbread. I even buttered the bread before toasting in the toaster oven. What in the world did I do wrong? Thanks for your help!
Wholesome Yum M
0Hi Patti, The texture of this bread can vary a bit with the type of almond flour. If using coarse ground flour or almond meal, then the recipe will turn out crumbly and more like cornbread. Using a fine or super fine ground almond flour (like my Wholesome Yum Almond Flour) you will get a much lighter and more cohesive bread texture for your 90-second bread. I hope this helps!
Jen
0This totally hit the spot! Exactly what I needed to satisfy my craving for bread without the guilt. Thanks!
Julia
0This looks so good! Wanna make it for my husband but wondering if there is a substitution for the phsyllium husk powder?
Liz
0I substitute the psyllium husk powder with ground flaxseed powder. I haven’t tried this bread on its own, but it tastes great in the French toast recipe!
Wholesome Yum M
0Hi Julia, I have not experimented with this, but other readers in the comments have found ways to make this recipe without the psyllium with success. I am not sure if you will get the same result, as the psyllium provides the bread-like texture to the recipe.
Ang
0This is quick and satisfying. We toasted it and used keto “nutella” on it. It was a great midnight snack.
We started thinking… Have you ever made this then cubed and toasted it and used it as the bread cube base in an egg casserole? I’m pretty sure it has enough structure to hold up. If you’ve tried it, please let me know. If not, I’ll let you know.
Wholesome Yum M
0Hi Ang, I have not tried that, but it sounds great! Please let us know if you decide to give it a try.
Kora Mott
0Hi
Is this bread 2 servings or 1 serving? It taste great and better than other recipes I have used. I ate both slices with eggs im going to make a grilled cheese sandwich next time.
Wholesome Yum M
0Hi Kora, This recipe makes 2 servings. Enjoy!
dianne prink
0OMG After 5 years of Paleo and no grilled cheese with my tomato soup viola’ finally a match made in heaven. I made this recipe of 90-second bread and the bread grilled with a perfect golden brown. The cheese melted to perfection. It held up through the dunking into the tomato soup. I gonna try french toast with this bread in the morning for breakfast. I can’t wait to go to bed just so I can get up in the morning for breakfast!
Cheryl
0TOASTED WITH SUGARFREE PEANUT BUTTER AND SUGARFREE JELLY THESE ARE AMAZING!! I AM IN KETO HEAVEN!! THANK YOU SO MUCH
Amy
0Relatively new to Keto. Have tried several bread recipes and this is by far the best. Great texture and not too “eggy”. Love it!
Cheryl D McDougald
0Hi!
I have made this bread twice. I put together a bread mix and put in a plastic container and it stays fresh! Then just add egg and oil.
My first try was in a small rectangular Pyrex dish, used 1 serving of bread mix. Baked in oven 15 minutes, then toasted. It made a wonderful sandwich bread and held up! Did not taste like egg…
Second time I had waited over a month to make it again. This time I wanted 2 round pieces of bread for a breakfast sandwich to match my round ham slices. This time I used two small round 2 cup Pyrex dishes and put 1 serving in each then cooked in the microwave. It cooked just fine, it was however too thick, through not thick enough to cut in halve. I toasted each piece, but it was eggy and had a sponge texture. I know it was because it was just too thick! I ate 1 piece and am keeping the other for lunch.
So…next try will be 1 serving bread mix cut in half, but into the 2 cup Pyrex dishes (which are oiled to keep from sticking) and will try again in the microwave (also in the oven). I think I will also add just a dash of Stevia to help with the eggy taste. I will let you know how both version’s come out!
Jodie Gale
0I love this recipe, I’m doing a low carb diet but have been craving bread so this is perfect, I completely agree with you that it needs to be toasted to get that last lingering of egginess. However, could you recommend the dimensions for the glass dish you use, as my bread came out a lot thinner than the picture on this recipe. Thick enough to use in half as two slices but nowhere near thick enough to cut through horizontally. Also if I were to double the recipe, but still cook it in one container, would it still work with adjusted cooking times, and do you have any recommendations for how long I would need to cook a doubled up recipe?
dianne prink
0I made the recipe and put the batter into two small rectangle containers (plastic) and it came out about 1/8 thick bread. Perfect for what I used the bread for Grilled Cheese!
Wholesome Yum M
0Hi Jodie, This glass dish is the size I use. It’s a long rectangle that can be cut down the center for two perfect squares. I hope this helps!
Sandra
0Great tasting bread!
But there was a problem when cutting it in half. First, it really stuck to the bottom of the ramikin that was used; loosened the sides as gently as I was able to, then took a small plastic fork to pull it away frim the bottom. The bottom was a bit crumbly & it cracked (not all the way through). The top was all in one piece.
Was it supposed to be completely cool before cutting it in half? Or, might the serrated edged knife used be the problem? The ramikin was not coated w/ either butter or coconut oil before baking it in the oven for exactly 16 minutes. Would the extra minute cause it to crumble? (I was microwaving a scrambled egg at the time).
Your thoughts, please.
Sandra W.
Wholesome Yum M
0Hi Sandra, This recipe shouldn’t be crumbly. It sounds like it was slightly overbaked. For easier removal, pour your 90-second bread batter into a greased ramekin for baking.
JH
0I have made this many times as both a sandwich bread and a French toast version… love both variations! ( French toast: add 1 tsp maple syrup or keto sugar + 1/2 tsp cinnamon).
I just tried a flax egg instead to help taste taste some options for my Dad, and it also turned out great! (1 T ground flax + 3 T warm water, let sit 10 minutes). I would microwave this a little less than 90 seconds as there is no egg and it got a little firmer quicker.
I have also made this with all buckwheat flour instead of almond flour ( which I know is not keto) but it also turned out great. Again, taste testing for my Dad who can’t have almonds.
Thanks for the great recipe!
Judy
0I love this bread! I’ve made your French Toast recipe with it a number of times. But I finally made it for a sandwich, and it was so good! It will definitely be in my regular rotation
DeNeen
0Made bread this morning , doubled the recipe using Xanthum Gum & Ghee.
Baked in the oven for time listed, used toaster on #4 setting to finish.
Used Pyrex glass dish 7X5X1.5in, when cut in half it made the perfect slices for my ham & cheese sandwich!!
Ate with a Kosher dill pickle…YUM
Look forward to making all the different ways listed in the comments!!
Denise Barlow
0Did you use Xantham Gum instead of Psyllium husk, equal amount?
Mary Konopka
090 Second Bread – This bread is terrific! I gave it 4 stars; however after a few additions to the recipe, I would give it 5 stars.
I added a few more ingredients to make it savory because I thought it was rather bland. I added a sprinkle of onion and garlic powder and a sprinkle of poppy seeds. I actually used a glass measuring cup, not a rectangular one (it can go in the oven or microwave). I waited a minute or two till the the mixture got a bit thicker before I put it in the oven. I put it in the oven for 22 min at 350. It was not done in 15 min, perhaps because it wasn’t flattened out. Actually, because it was in a 2 cup glass measuring cup, it came out as a roll. And it was perfect. I toasted it and had it with my eggs. Voila!
DeNeen
0Yes I did.
Judy
0Hi Maya,
I am very dissappointed in this recipe it’s very rare that I am disappointed in any of your recipes!
I made this recipe after seeing your post about French toast made with this bread—the other day on Instagram. I thought I would try the bread first. I wanted to have it with your delicious broccoli cheese soup.
The “bread” was very Eggy tasting. It was like an egg with a little bit of ingredients added to it. I made it in a sandwich keeper. I didn’t like the texture, which probably came from the psyllium husk fiber.
You could make a real contribution by creating a recipe with egg whites. There are a lot of people, like me, who have high cholesterol which is genetic. My doctor said that it won’t matter what I eat. When my total cholesterol spiked up to 300, he put me on medication. It didn’t matter to him that my good cholesterol was off the charts.
I have tried creating a 90 second bread with egg whites in a carton, and it was a flop. It didn’t set up.
I won’t leave a rating, so I can see if you have any tips.
Thank you very much,
Judy
Wholesome Yum M
0Hi Judy, I am sorry you weren’t pleased with this recipe. The psyllium husk does provide the ‘bready’ texture to the recipe, but if you don’t care for it, then there probably isn’t a way to make it suit your tastes. I have a different recipe for Keto English Muffins that does not include psyllium and can be made with only egg whites. This sounds like it would be a better fit for your needs. Best wishes!
Anne
0I taped on this link from one of your other pages because it was referenced as a seed free recipe.
This one has psyllium seeds in it.
My doctor has told me to stay away from seeds.
Do you have any bread recipes that are seed free?
Wholesome Yum M
0Hi Anne, This recipe uses psyllium husk powder and not the actual seeds. Other bread recipes without seeds include Fathead Dinner Rolls, Cauliflower Bread, and Low Carb Almond Flour Bread. Enjoy!
Veronica
0I’ve tried a lot of different keto bread recipes and this one is the best! I did not have Psyllium Husk powder so I used 1/2 tsp xanthum gum!! It was amazing and fluffy and did not have a grainy texture at all. I use a small square dish and it came out very thick. I was easily able to cut it into two good sized slices. I used it to make avocado toast and it was so delicious and filling.