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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
DLD
0I was skeptical, but this turned out to be a tasty almond flour bread. I used flax seed meal since I didn’t have psyllium husk. My husband and I thought it almost tastes like cornbread. Slathering it with butter and having it with our chili. Thank you for this recipe!
Jen
0I’m a huge bread eater, so I definitely miss it on the keto diet. I love that I can whip up this 90-Second Keto Bread on a whim. Super easy and it satisfies my cravings. I love trying various toppings on it and throwing it in my air fryer. I did a yummy pizza version on which I spread a tablespoon of tomato paste that was mixed with Italian seasoning, and I topped it with pepperoni, mozzarella, and parmesan. I’ve also done a tuna melt and cheesy garlic bread. When I want something sweet, I spread on some butter and then shake on a little mixture of Monk fruit and ground cinnamon. I love the flexibility of this recipe!
Stephanie
0I have made both cloud bread and 90 second bread. They are both delicious.
Lori
0I’m excited to try this! My husband is pre diabetic and hasn’t had bread in awhile. One question- the size of container you recommend is puzzling because when you go to the link it shows a multi- pack with different containers.(?) I’ll use what I have and hope for the best.
Maya | Wholesome Yum
0Hi Lori, I use this container and it’s a multi-pack but they are all the same size.
christine
0Regarding your 90 second bread recipe. I scoured the site and did not find the recipe details anywhere…. Please send.
Wholesome Yum D
0Hi Christine, You can find the recipe directly above where you left this comment.
Kristyn
0We make this bread quite a bit! It’s the perfect sandwich bread, because it’s so light & fluffy!
Jessica
0I could not believe how easy this recipe was!! Thank you so much — my husband’s low carb eating has been saved!
Kristyn
0You can’t find a quicker, easier, & fluffier bread!! It’s perfect for so many things!! My kids can make it, which makes me so happy!
Jennifer
0Great recipe, have used it several times recently. If I were to make a regular sized loaf of bread using this recipe, how much of each ingredient should I use and how long should I bake it for? Looking at using an 8×8 loaf pan.
Abby
0The easiest bread I’ve ever made! Tasted amazing.
Kim Knowles
0I made the 90 second bread for the first time. Such a wonderful recipe. I love this keto bread and so easy to make. Yum!
Sally
0I’m always a little skeptical of keto bread recipes – tried a few and they were terrible. But this one blew my mind! I didn’t know just how much I missed bread until I made this quick microwave bread. Turned out better than expected. Has the texture and flavour of a whole wheat seed bread, but without the carbs! Toasted the slices on a pan with leftover bacon grease for extra flavour!
Andrea
0I was craving Onion soup and this one is amazing. The flavor was spot on I actually had a little extra it was so good. I made the 90 second bread once it was done I cubed it toasted under the broiler 1 min then added to the soup with cheese again broiled. Yummm. Thank you
Lucy
0Have looked through most of comments trying to find if anyone used an egg substitute like Just Egg or chia seeds in water. Try to stay vegan and avoid the egg. Any thoughts? Thanks!
Maya | Wholesome Yum
0Hi Lucy, Yes, you can use a vegan substitute, but your bread will be more fragile and more dense.
Alice
0This was so good I had to leave a review after testing it for my kids at midnight! I followed exactly the recipe with the flax seed substitution for the psyllium husk. Toasted it slightly afterwards and tried one piece with some liverwurst and another with some pecan butter. Both were amazing pairings. The texture of the bread is soft and airy but sturdy when i pressed the pecan butter on it. Truly magical! I usually only have salted butter on hand though so next time I will skip the added salt, and try baking a larger batch to have it ready for the kids when needed!
Kathy
0I love this recipe. This is my GOTO in a hurry bread. I love it baked either way, microwaved or in the oven. I have been known to added some spices & herbs (some or all cinnamon, nutmeg a little ginger with a little sweetener for making breakfast toast or French toast added pumpkin spice for a fall snack) (cilantro, garlic, onion, etc for a garlic bread/toast) to change it up a little depending on what I want to eat with it. Thanks so much for sharing this recipe.
Nar
0Awesome! I did toast mine and used half of it as toast for my eggs. The other half I added cinnamon and nutmeg before microwaving, then used it as french toast with keto syrup. The possibilities are really endless… I’m thinking to use as garlic bread later! Thanks for sharing!
Jenny
0I can’t eat eggs. Is there something else I can use?
Maya | Wholesome Yum
0Hi Jenny, I always list substitutions in every post. You can find those in the post above.
Teri
0Unbelievable!! Doubled the recipe, except only used one egg. Added some stevia and vanilla and it was like eating cake. Iced with cream cheese and cocoa and it IS CAKE. So quick and easy. Did not even toast. Scrumptious!
Lesley
0I can’t seem to see the exact quantity of ingredients
Wholesome Yum D
0Hi Lesley, You can find them in the recipe right above where you left this comment.
Allison
0This is amazing. I used one egg white and 2 T almond flour and 1 T ground flax meal (golden) and 1 teaspoon of baking powder. When toasted it has a nuttier flavor and less eggy. Thanks WholesomeYum. It’s my new, FAST go to in the morning.
Maria Morrice
0Hi, would you be able to make a proper sized loaf and bake in the oven? xx
Maya | Wholesome Yum
0Hi Maria, This low carb bread recipe makes a full-size loaf that is similar.
P
0Tried this today and I was a little bit skeptic on how it would turn out but oh my, i loved it! There was no eggy taste at all. This is by far the best microwave bread I’ve ever done! And one serving is actually filling! Thank you!
ACS
0This is a keeper recipe. Amazingly quick (did the nuked/toasted version), tasty!
Note: Probably not too many of us have on hand “small glass rectangular” containers, or understand exactly what “small” will mean in this context, or why rectangular. I used two 3″ round ramekins which gave me four small circles of lovely (toasted) “bread.” I whisked the egg into the flour mixture in its bowl, before pouring into the ramekin which is too shallow for whisking. Next effort I will try a 7″ creme brulee dish which I expect will give me two rye-shaped slices. Amazing that it’s so fast! I used Bob’s whole-almond superfine flour and chia seeds.
I sliced it warm while holding with a fork; probably it slices more easily when cool?
Thank you!
Lori
0Hi, thank you for all your amazing recipes. Can this be made ahead and left in the refrigerator until needed?
Maya | Wholesome Yum
0You’re very welcome, Lori! Yes, you can absolutely make this ahead and store in the fridge.
Judy K
0Hi, just tried this and it’s delish! It’s not quite as dense as I’d hoped, so I’d love to try it with coconut flour. I hit the link in this recipe for your “coconut flour microwave bread recipe”, but it just sends me back to this same page. You’ve offered a coconut flour substitution for the almond flour on this page . Is that the same recipe as coconut flour microwave bread? Can’t wait to try your other keto bread recipes!
Wholesome Yum D
0HI Judy, If you want to use coconut flour, your best bet is to follow my coconut flour bread recipe.
D Boogie
0I’m such a bread person and these This was so unbelievably easy to make. I used the microwave this time. I’ll try the oven next time. There was an eggy taste but in such a small recipe/serving size it was not overwhelming. It did make me crave a tuna fish sandwich. Yum. I did replace Psyllium Husk Powder with Chia seeds because that’s all I had in the moment. It made it look like whole grain bread, lol but texture was just like regular wheat bread. I can’t wait to toast it. I may try it with just the egg whites as suggested, too.
Faye
0Hello. I just made this in a glass loaf pan. I doubled the recipe, cut it in half after, toasted it and spread it with vegemite (being an Aussie!). I reminds me of English Muffins. Very satisfying mouth feel after a week on Keto and no Bread.
Ethel
0Excellent recipe! I have an almond allergy but tolerate hazelnut, so I made this recipe with 2 tbsp hazelnut flour (Bob’s Red Mill) and 1 tsp coconut flour (also Bob’s). The coconut flour was included because my hazelnut flour is coarser than the almond flour that is recommended, and I’ve learned that substituting some coconut flour in like this helps the baked goods hold together and but be crumbly. I also subbed hazelnut oil for melted butter, to increase my vitamin E intake. And a standard baking-soda-and-cream-of-tartar swap for the baking powder. It turned out perfectly! Hopefully this will help others who need to work with a coarser flour. I haven’t tried with coarse almond flour, but suspect it would work for those who don’t have the recommended almond flour on hand. I’ll be using this frequently going forward, and am considering pre-mixing the dry ingredients so I can just measure the dry ingredients, add egg, add oil, mix, and microwave to make this quickly for those busy mornings.
Joce
0Hi Maya, I made the 90 second bread in my coffee mug as didn’t have a small rectangular container. Tasted great spread with vegemite. Will definitely make it again and experiment a bit. Thank you
Christopher Naramor
0Worked well but my bread is very brown? Any idea?
Maya | Wholesome Yum
0Hi Christopher, Do you mean it’s too golden on top, or do you mean the color inside is brown? It’s normal for it to be a little brownish like a whole wheat bread and not white, due to the psyllium husk powder in it.
Colleen
0what microwave setting do I use to cook the 90-sec keto bread?
Maya | Wholesome Yum
0Hi Colleen, Use the high setting.
ACS
0I imagine you might have to adapt a little according to your microwave. I set it for the 90 and then added a little more when it seemed too wet still.
Chuck
0Sorry, but this does not taste like real bread and it has a consistency more like cornbread. I was expecting much more! The only good thing was that it added something new to the breakfast table. Is there really a Keto substitute for white bread? I have also made the bagels and they are better, however, the consistency is still more like cornbread than a bagel.
marci
0and sift it. I sift all flours even super fine. It seems to give me a better texture.
Maya | Wholesome Yum
0Hi Chuck, Your almond flour isn’t finely ground if you’re getting a cornbread texture. I recommend Wholesome Yum Blanched Almond Flour, it’s super fine and will get you a better texture. If you’re looking for a lighter, fluffier white bread, my keto bread recipe would be a better option for you.
Carrie
0One of the things I hated about Keto was eating cold cuts alone. This bread has a great texture and makes a wonderful sandwich.
Coleen
0What is causing big bubble holes in the bread?
Maya | Wholesome Yum
0Hi Coleen, The baking powder is what creates lift, and the psyllium husk powder helps create structure to hold the bubbles from collapsing. Is this what you were asking?
Katherine Smith
0This was so quick and easy and so delicious! I used the microwave version but I’m going to try it in the oven! Also I didn’t use the husk powder and it still worked 🙂
Carolyn
0Can you use liquid coconut oil instead of solid in this recipe?
Maya | Wholesome Yum
0Hi Carolyn, I think so, but have not tested this variation. Please let me know how it goes if you try it.
Eric Ballard
090 second bread… How much almond flour and Psyllium Husk Powder? Ingredient list not correct…
3 tbsp Wholesome Yum Blanched Almond Flour
1 tsp Wholesome Yum Psyllium Husk Powder
Maya | Wholesome Yum
0Hi Eric, The measurements on the recipe card above are correct. I’m not sure why you say they aren’t. (Update 1/15/25: I did tweak this recipe slightly so the amounts are a bit different now. Eric’s comment are based on the old measurements, but they are not drastically different now.)
Louise roberts
0Delicious. Worked out great. I’d just spray the tin before cooking, as my bread got stuck slightly.
Karen
0I made a triple batch in a glass rectangular dish –a bit difficult to get out of the dish but they held up well and were great for hamburgers. Toasted them on the grill and ate them with the Wholesome Yum cucumber salad. Delicious
Jemm
0This was an interesting experiment. From all the rave reviews I was expecting a much more bread like result. Good texture, but eggy flavour. So – I decided to try it with egg white only. The result was a more bread like flavour, but it only yielded one thick slice or two thin. Maybe two whites would fix that?
Maya | Wholesome Yum
0Hi Jemm, You could try it, but I find using egg whites alone makes the bread too dense. I’d recommend toasting the original version as this gets rid of eggy flavor.
Donna
0Great recipe. I sometimes miss having bread on keto.
Michelle
0This one had a somewhat eggy and buttery flavor, but I still liked it. The texture was definitely bread-like and it toasted well. I cut thinner slices and made a breakfast sandwich out of it while my mom ate the other two pieces as toast with butter (which it probably didn’t need). Nice for a quick option when you don’t have time to make a whole loaf of any other breads. I might try with just egg whites sometime to experiment a little with flavor.
Roxana
0Thank you. I am happy to find this recipe again. After reading the comments I tried the mini waffle version. Quick and easy and a very nice sandwich in the end. Too bad I can’t post a pic of it.
Marisa
0I first tried low carb in 1999 and in all these years, this is the best low-carb/keto bread I’ve tried. Thank you. I spend some time once a week or so, measuring the dry ingredients for a dozen slices of this bread into zip-lock baggies. Then I just have to grab an egg and a Tbsp of butter when I want a slice or to pack for work. It’s so convenient!
Colleen M
0Unbelievably tasty, lite, crunchy (toasted)……FABULOUS!
Suzie Clary
0Is there any reason why the dry ingredients couldn’t be made in a bulk recipe? Like maybe the salt settles, or maybe psyllium husk powder sitting with other ingredients changes things? Also, if I have psyllium husk flakes I can blend it to a powder or will the flakes work too? (Thank You}
Maya | Wholesome Yum
0Hi Suzie, Yes, you can pre-mix the dry ingredients if you want to. Just keep them in an airtight container. The only challenge would be measuring out exactly the right amount per batch. You can add up the volume of the dry ingredients in the single recipe to calculate this.
Captnlen
0I have some cauliflower flour that says substitute for any flour. Made this with it and comes out pretty good. I make it heavy enough batter to shape into a bun and microwave on a parchment piece in a small soup bowl.
Erik
0I finally made the recipe and really like how easy it is. Thanks Maya. I do feel it could use like a tbsp of some type of milk. I’m still getting used to almond flour and have felt many recipes need to be moister. I liked how the bread held together and I’ll definitely be making it again.
Suzie Clary
0What about adding a milk powder?
Kim
0This is the best grain free bread I have had (and I have tried many)! It is fluffy and bendable and holds up to sandwiches and burgers. Also great as toast with butter. First time I made it exactly as is and it was great. Seeing time I added a teaspoon of hemp hearts for a little extra and it came out just as good. I will be trying this with different additions since it is so simple and quick for when the bread craving his me.
Nancy
0This 90 second bread is so good! It is so incredibly easy and so fast. After I made it, I melted a little butter in a hot skillet and browned them. Mmmmm, I can’t wait to use this in so many ways… like French Toast! Thank you!