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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
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.
Jan Salotti
0What does the psyllium husk powder do in the recipe? Thank you for all the great ideas.
Jan
Wholesome Yum M
0Hi Jan, The psyllium husk gives the recipe its “bread-like” texture. It contributes to the density and texture while adding some extra fiber to keep the net carbs low.
Sonya
0I love this recipe! I have made it about 10 times now. For a French Toast version I add 1/2 tsp vanilla (you could also add cinnamon) and toast it in a frying pan after it comes out of the microwave. Spread some butter and add maple syrup.
Andrew
0I find it a little grainy. I guess it’s the texture of almond flour. Is there a way to make it more like white bread texture still using almond flour?
Wholesome Yum M
0Hi Andrew, For the best results make sure you are using fine (or superfine) ground almond flour. The consistency of the almond flour will make a big difference in the final result.
Sarah
0This is absolute genius. Made it twice today and it was so easy and delicious. Going to experiment with adding different flavors to it. I used the suggestion of 4 tablespoons of almond flour to omit the psyllium husk. Tried with both coconut oil and butter and I liked the coconut oil one slightly better because it stayed moist a bit longer.
Dianne
0Why on earth, did you tell us the ingredients and leave out the quantities? Are we supposed to guess???
Wholesome Yum M
0Hi Dianne, The recipe ingredients and amounts are listed in the recipe card. If you can’t see the amounts, then you may want to make sure you are not viewing the website in ‘Reader Mode.’ You can verify this through your internet browser settings.
Lesley
0My partner is doing keto and loves this bread. This time I multiplied the recipe by 6 and baked in a loaf tin for about 35 minutes. It holds together really well and doesn’t crumble at all.
Lucy
0❤️❤️❤️