90 second bread is so versatile and the perfect everyday keto bread. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.
Keto substitutions can mean the difference between sticking with your diet or giving up because you feel deprived. This 90 second bread is one of my favorite keto substitutions. It's made with coconut flour and "baked" in the microwave in just ninety seconds, hence its name. It's quick (much quicker than cloud bread), versatile, and enables you to enjoy bread on the keto diet.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Unsalted butter: It's possible to use mayonnaise or oil instead of butter. But I like the taste of butter.
- Coconut flour: Although it has the potential to be drying, once you get the ratios right, it's an excellent flour to work with and produces fluffy baked goods.
- Baking powder: It helps the bread rise, so please make sure it's fresh and not expired. If you need it to be gluten-free, ensure it is.
Flavor Variations
- Add garlic powder (¼ teaspoon) and shredded cheese (a heaping tablespoon). Thanks to reader Karen for the idea! I tried it and loved it.
- For a sweet version, omit the salt and add ¼ teaspoon each of stevia glycerite (or 1 tablespoon of a granulated sweetener), vanilla, and cinnamon. In fact, the keto mug cake shown below is a sweet variation of this bread!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the butter in a small, microwave-safe ramekin. That's the ramekin you'll also use for microwaving the bread. After the butter has slightly cooled, add the remaining ingredients and mix them until smooth. This will require some patience!
Microwave the batter for 70-90 seconds, until puffed and set. Allow the bread to slightly cool, then remove it from the ramekin and slice it into two slices.
Toast the slices in butter or olive oil, top them with your favorite toppings, and serve!
Well, this surprised me. What a clever little recipe. Made 2 for breakfast this morning and tried it as is and toasted. Probably make a good burger. Might try that in a couple of days.
Alma
Read more comments
Well, this surprised me. What a clever little recipe. Made 2 for breakfast this morning and tried it as is and toasted. Probably make a good burger. Might try that in a couple of days.Recipe Tips
- The 90-second rule works in standard 1000-watt microwaves. But in powerful 1200-watt microwaves, like the one I have in my current house, 70 seconds is enough.
- Toasting the bread in a buttered skillet is not mandatory, but it greatly improves its flavor and texture and makes it very similar to real toast. The photo below shows the bread, untoasted and topped with butter. It's good, but the toasted version is better.
Recipe FAQs
Yes. Mix the batter in an oven-safe ramekin. Bake the bread in an oven preheated to 350°F for about 10 minutes. Check with a toothpick to ensure it's fully baked. Ovens vary, so keep an eye on the bread while it's in the oven. It might take a shorter or longer time to be fully baked.
Not in this recipe. If you prefer to use almond flour, try this recipe for keto English muffin, another quick, low-carb bread you can make in the microwave.
No. Remember that this is not wheat bread. It's soft and a little eggy. But if you're trying to limit your carb intake, it adds a nice variety to breakfast and lunch. It tastes much better and much more like real bread if you toast it in a buttered skillet after it's ready.
Slice each piece of bread crosswise into two slices and allow the slices to cool completely. Then, place them in an airtight container in the fridge for up to four days. When ready to use, toast the leftover slices in butter or olive oil in a skillet.
You can also freeze slices of the completely cooled bread. Use your toaster on the lowest setting to defrost and toast them.
Serving Suggestions
90 second bread has a neutral flavor and a spongy texture, perfect for butter, sugar-free honey, or jam, so it works well for a quick, low-carb breakfast.
It's also good topped with peanut butter, cream cheese and smoked salmon, or Dijon mustard and ham.
I also enjoy it with pimento cheese, crab salad, and salmon salad. It's wonderful with Shakshuka!
The two photos below show the untoasted version topped with cheese, salami, and an egg, and the toasted version topped with egg salad.
Recipe Card
90 Second Keto Bread
Video
Ingredients
- 1 tablespoon unsalted butter - if using salted, omit the salt
- ⅛ teaspoon salt
- 1 large egg
- 1 tablespoon coconut flour - a level (not heaping) measuring tablespoon, 7 grams
- ¼ teaspoon baking powder - gluten-free if needed
For Toasting the Bread:
- 1 teaspoon olive oil
Instructions
- In a small, microwave-safe bowl or ramekin (mine measures 3 inches on the bottom and 3.5 inches at the top), melt the butter in the microwave.
- Allow the melted butter to slightly cool, and then mix in the salt, egg, coconut flour, and baking powder. Keep mixing patiently until smooth. A mini hand whisk is helpful at this stage.
- Microwave the mixture on high for 70-90 seconds (see notes below). The bread will puff up while "baking" and then slightly deflate. When done, it will look like a muffin. Check with a toothpick to make sure it's fully baked. Take care when removing it from the microwave. The ramekin will be hot. Use oven mitts and place the ramekin on a heatproof trivet.
- Let the bread cool slightly for a minute or so. Then, gently, with a paring knife, loosen the edges and remove the bread from the ramekin onto a plate and slice it crosswise into two slices.
- Heat a nonstick skillet over medium-low heat. Add a teaspoon of butter or olive oil and brush to coat. Add the bread slices. Toast them until golden-brown, for about 2 minutes per side.
- Top the bread with your favorite toppings and serve.
Notes
- The 90-second rule works in standard 1000-watt microwaves. But in powerful 1200-watt microwaves, like the one I have in my current house, 70 seconds should be enough.
- The cooking time can also vary depending on how shallow your bowl/ramekin is and on whether you measured the coconut flour accurately. So, it's a good idea to start with 70 seconds. You can always add 10-20 more seconds if the batter is still wet, but you can't fix dry bread.
- To make this bread in the oven, mix the batter in an oven-safe ramekin. Bake the bread in an oven preheated to 350°F for about 10 minutes. Check with a toothpick to ensure it's fully baked. Ovens vary, so keep an eye on the bread. It might take a shorter or longer time to be fully baked.
- Toasting the bread in a skillet greatly improves its flavor and texture, but it is not mandatory. I like its soft texture when it's not toasted.
- To keep the leftovers, slice each piece of bread crosswise into two slices and allow the slices to cool completely. Then, place them in an airtight container in the fridge for up to four days. When ready to use, toast the leftover slices in butter or olive oil in a skillet.
- You can also freeze slices of the completely cooled bread. Microwave them frozen to defrost, or use your toaster on the lowest setting.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ingrid Ortiz says
My family really enjoyed this recipe. Thank you!
Vered DeLeeuw says
You're very welcome, Ingrid! Thanks for the review.
Donna says
How do you make this bread into a loaf? Measurements
Vered DeLeeuw says
Hi Donna,
I'm sorry - I haven't tried that. This almond flour bread is a loaf made in the oven.