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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.
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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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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
Linda Lee
0I doubled the recipe and follow the instructions. I was delighted to find it easy to make and delicious too!
Brenda
0Great recipe. Even my hubby liked it, and seriously he is super fussy.
Brenda
0Well this is the best one I have found, and put stew on it and it was great as a dumpling replacer. Thank you so much for posting this recipe. As I get I’ll when I eat wheat, now I have a really good replacer, so quick, and easy also!
Ali
0OMG – I have not had any bread for over a week and I made this bread tonight. What a relief to discover this recipe – I love it. I will be making this daily I am sure to make a sandwich for lunch or toast for breakfast. Gorgeous. No issues in my microwave. I cooked it on 800w for 1 minute 40 seconds. Just perfect. Tastes amazing. Great texture for a sandwich! Thanks.
Jen
0Mine was flat, and wouldn’t come out of the pan?
Wholesome Yum A
0Sorry to hear that, Jen. Did you use the same size pan? The butter might not have spread far enough.
Joelle
0Made this and LOVE it… added fresh rosemary and Parmesan cheese… delicious. I agree that toasting it after is a must!
Darrell
0Didn’t have psyllium husk powder so ground flax seed instead. Let it soak with the egg mixture while oven preheated. Good taste overall! But I wish I’d greased the pan. I thought it would be OK because of the butter in the mixture but it wasn’t enough, I had to scrape it out.
Becky
0Wow! I’ve really been missing bread and sandwiches while on keto. I loved this bread! I didn’t have any psyllium husk so skipped that but it still turned out well and crispy once toasted. I topped it with mayo, lettuce, and BBQ pork. Such a yummy treat!
Carol
0Made this a couple of days ago. Easy. My rectangular dish was a too big so it was very flat – probably also due to me leaving out the psyllium husk powder because I didn’t have that. Didn’t taste like any bread I ever had but I like it. Toasted it and it held up well making a chicken salad sandwich one day and a fish sandwich another day. The calories and fat bother me some but it’s not like I’ll be eating it every day. Thanks for the recipe.
Elisa
0Thanks for this recipe! Fast and easy.
Definitely has an eggy taste but when made into a sandwich you don’t notice so much.
Holds up well.
Definitely will be using for my ‘sandwich fix!’
Carol A Sears
0Can you use Egg Beaters ????
Wholesome Yum M
0Hi Carol, Yes, that should work fine.
Mallory Murphy
0Hello! Your website is amazing! I am officially starting my keto journey today. I have been very nervous, because I love bread, chips and all other carbs. I plan to make the 90-second bread with almond flour. I saw that the serving size is only 1 slice, but I also noticed that it says (1/2 recipe), so I am hoping you can confirm that I understand correctly; 1 thick slice is 150 calories? Thank you for all the help!
Sincerely with great appreciation,
Mallory
Wholesome Yum M
0Hi Mallory, Yes, that is correct, the recipe makes 2 servings. The nutrition card shows the facts for 1 serving. Best wishes to you!
Cynthia Anderson
0I made two of these breads tonight, cut them each in half and toasted them and my d-i-l and I had tuna salad sandwiches with romaine lettuce tonight for supper. They were very tasty!
Carolyn
0I aim to follow a mostly-Paleo way of eating. Do you have a substitution recommendation for the psyllium husk powder? It is only 1 tsp and therefore not a huge deal-breaker, but after doing some quick research this ingredient is not recommended by the Paleo community. Thank you!!
Paula
0Great recipe. My first ever low carb bread anything. I made this without the psyllium husk powder, just because I didn’t have any. Also, made it all in one small bowl. First, melted the butter, added the pinch of salt, and whisked, then added the egg and whisked some more. Then the baking power and almond flour, and whisked all together. And microwaved for 90 seconds. After that there are any number of directions to go. I decided on a pancake and plopped the whole thing into a frying pan and lightly browned both sides and topped with Walden Farms no calories, no carb, no anything strawberry syrup. Was wonderful.
Karen Muñoz
0You’re recipe is delicious, quick and satisfying. I used ghee in place of melted butter and forgot the pinch of salt AND it came out great. I get off work at midnight and this was very easy to prepare! Wonderful toasted with salted butter. This will be my daily go to bread! Thank you!
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!