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Many of us find it hard to give up bread and our diets.
And it’s difficult. Bread is so good, it smells amazing, and it’s just downright delicious.
Bread is also a relatively inexpensive ingredient, and it’s very easy to find.
The issue for people like me who are watching our blood sugars is that bread is often too high carb.
I love this 90-second bread because it’s super simple to make, you can make it in an individual serving, and you can customize it however it fits best for your tastes.
Ingredients for 90-second keto bread
You’ll need just a few ingredients to make this 90 second bread:
- 3 tablespoons almond flour
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon butter
- 1 pinch of salt
What does 90-second keto bread taste like?
I love this recipe because it’s the closest I’ve gotten to actual bread.
The flavor is nutty, but very mild. It’s able to take on lots of other flavors, making it a good choice for sweet or savory dishes.
As for texture, it comes out of the microwave nice and Squishy. When you toast it in the toaster, it tends to get more firm and develops a toast like crust.
The problem with most keto bread
There are a few problems with keto breads in my opinion.
Oftentimes they look like bread but have no actual flavor.
Sometimes the texture is just too off, or gritty. Other times you can really tell that you’re not eating bread at all.
The idea with low carb swaps is that your swapping for something that actually taste like the real thing. A lot of Keto breads missed the mark in that regard. But this particular one is really good.
Why do you use almond flour only in this recipe?
If you’re new to the blog you haven’t heard me say this yet, but I hate coconut flour.
I hate how it tastes, I hate working with it, I hate how dry it makes certain recipes. Because of that preference, I rarely use coconut flour in a recipe unless I really have no choice.
This recipe is no different. I tried it out first with almond flour only, and it held up perfectly well.
I decided not to use coconut flour because I believe it would give this recipe and overwhelming coconut taste, which is sometimes too intense.
It also doesn’t taste like bread. The idea is to make this taste as close to bread as possible.
90-second keto bread is easy
This recipe is so easy that anyone can do it. You add your ingredients to your Ramekin, mix them well, microwave for 90 seconds, slice and enjoy.
There’s no fuss with this recipe, and you can make a few batches at a time if you’d like.
I like to keep things fresh, and because this recipe is so simple to make, I just make them as I need them.
Can you use a mug to make keto bread?
You can use a mug to make this 90 second keto Bread. what I would caution is that you always use a microwave safe cup or Bowl if you’re making this recipe.
The last thing you want is for your vessel to break inside of your microwave.
If you want Square pieces of bread I would make this recipe in a square shaped dish.
Otherwise circular dishes like a Ramekin or a mug are perfectly fine as long as you’re fine with them.
What else can I add to my keto bread to make it flavorful?
There are lots of opportunities to add different flavorings.
I’m a personal fan of garlic powder, and cheddar when I want a savory bread.
It’s fine as is as a plain option.
Or for a sweet version, you can add things like cinnamon and vanilla to your batter.
I also like a little butter melted on top and spreading some sugar-free jam over the butter.
It’s honestly up to you and your tastes.
I hope you enjoy this recipe for 90-second keto bread. It’s amazingly easy to make.
Let me know in the comments if you’ve tried it, and be sure to pin the recipe for later so you can see that in case you want to create it.
Get the recipe for 90-second keto bread
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90-second keto/low carb bread
- Total Time: 3 minutes, 30 seconds
- Yield: 1 bread 1x
- Diet: Gluten Free
Description
You can make fresh keto and low carb-friendly bread that actually tastes like bread in 90 seconds.
Ingredients
- 3 tablespoons almond flour
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon butter
- 1 pinch of salt
Instructions
- Melt butter in your ramekin (or heat-safe bowl) in the microwave for 30 seconds
- Add egg, almond flour, baking powder and salt to the ramekin
- Stir thoroughly making sure to get all of the egg, and other ingredients completely mixed. You should have what looks like a batter.
- Microwave for 1 minute and 30 seconds (90 seconds total).
- Use a knife to cut around the outside of the bread and remove it from the container.
- Slice and enjoy in your preferred way.
Notes
- Make sure your bowl is microwave safe for this recipe.
- I have not made this with other flours, but I imagine that doing so would mean different ratios for this particular result of fluffy bread and squishy bread.
- For the ramekin size, I’m using a Le Creuset mini cocotte which is 3 3/4″ diam., 2” high; 8-oz. cap. You may use whatever size you have. A coffee cup also works fine for this. Your bread may be taller and you’ll need to cut it in half.
- Prep Time: 2 minutes
- Cook Time: 1 minute and 30 seconds
- Category: Bread
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1
- Calories: 293
- Sugar: 0
- Sodium: 72.6mg
- Fat: 20g
- Carbohydrates: 4.1g
- Fiber: .7g
- Protein: 9.4g
- Cholesterol: 216.5mg
9 Responses
2 for 1
You get 2 diabetics who love bread for price of one here😁 and we’re totally fans of the 90 second Keto/LowCarb bread. Have made it so many times and eat it as our light supper w/apple butter l/c or a savory sandwich with ham n cheese. I microwave them and add golden toasted glow from air fryer 4min@370f, split in half and add sweet or savory….yummmm 🤩
I just love how fast it is, and how well it works. Thanks so much for stopping by and leaving a rating!
Any idea how long it would take to cook in an oven. I dont have a microwave.
Unfortunately, I haven’t tried this as an oven recipe.
I have made this before in a ramekin using only almond flour too and it was fantastic. I also used a ramekin and the bread came out the size of an English muffin. The only drawback I have is that it does smell pretty eggy and if you so not add a seasoning in it it’ll taste eggy too. I can get by that but I just wanted to let you know. Btw this is the only bread I use except for low carb wraps.
Hi Mila. Thanks for posting this great recipe – I’m heading for the kitchen to try it right now 🙂 One quick question, if I may – I was interested to see that you bake it in a ramekin. That sounds like a great idea in terms of portion control – but, have you ever tried an actual loaf-sized tin ? Does it rise enough ? Thanks again 🙂 Kind Regards – Chris
Hi Chris!
I haven’t tried making this a full loaf yet. I think the magic of this one comes from the microwave, and it would take some made science to scale it up into a bigger loaf! I intend to try sometime down the line to see if I can create a loaf that tastes as good as this one, without a crazy long bake time.
This looks great. One question: ramekins come in allll sorts of shapes. What size are you using?
I’m using a Le Creuset mini cocotte which is 3 3/4″ diam., 2” high; 8-oz. cap.
You could also use a coffee cup, or small microwave safe Tupperware if the other options are not available.
I’ll note this in the notes section. Thanks for asking!