90 second bread is so versatile. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam. My version is made with coconut flour. The cooking time is one and a half minutes. Even with mixing the ingredients, it takes less than 5 minutes!
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 substitutions. It's made with coconut flour and "baked" in the microwave in just ninety seconds, hence its name. It's quick, versatile, and enables you to enjoy bread on the keto diet.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. 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.
Variations
Here are a couple of ideas for making flavored bread:
- 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, I like to omit the salt and add ¼ teaspoon each of stevia glycerite (or 1 tablespoon of a granulated sweetener), vanilla, and cinnamon.
Instructions
The detailed instructions for making this bread are listed in the recipe card below. Here are the basic steps:
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 90 seconds. Allow the bread to slightly cool, and then remove it from the ramekin and slice it into two slices.
At this point, you can skillet-toast the slices in butter or olive oil if you wish. Top the slices with your favorite toppings and serve!
Expert Tip
The 90-second rule works in almost any microwave I've tried. I have moved a few times since I started making this recipe, allowing me to try it in several microwave ovens.
Having said that, as you know, microwave ovens vary. So, keep an eye on the bread. Perhaps in your microwave, it will only take 75 or 80 seconds? You can always add a few more seconds if it's not done.
Recipe FAQs
No. It's a compromise. It’s not true bread. It’s soft and a little eggy. But if you’re trying to limit your carb intake, this microwave bread adds a nice variety to breakfast and lunch.
It does taste much better, and much more like real bread, if you toast it in a buttered skillet after it's ready.
Toasting the bread in a buttered skillet greatly improves its flavor and texture, but is not mandatory. Usually, I don't bother, especially in the morning when I'm tired or rushed.
However, if you try this bread and find that you dislike it (some do), I highly suggest trying it toasted.
Simply add a pat of butter to a nonstick skillet, and cook the bread over medium-low heat until golden brown, about 2 minutes per side. This is what it looks like when toasted:
Not in this recipe - it was written specifically for coconut flour, a highly absorbent ingredient.
If you prefer to use almond flour, try this recipe for keto English muffin, another quick low-carb bread you make in the microwave. Or, if you prefer to use the oven, try this versatile almond flour bread.
Yes. To make it 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 while it's in the oven. It might take a shorter or longer time to be fully baked.
Serving Suggestions
90 second bread has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam. So it's great 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 topped with pimento cheese, crab salad, and salmon salad.
It's wonderful with Shakshuka! But my favorite use for this bread is to make a cheesy and gooey keto grilled cheese sandwich. It's so good!
Storing Leftovers
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, I highly suggest skillet toasting the leftover slices in butter or olive oil. But you can also gently reheat them in the microwave, about 10 seconds per slice, at 50% power.
You can also freeze slices of the completely cooled bread. Microwave them frozen to defrost, or use your toaster on the lowest setting.
More Keto Bread Recipes
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Recipe Card
Keto 90 Second Bread
Video
Ingredients
- 1 tablespoon unsalted butter - if using salted, omit the salt
- Pinch salt -
- 1 large egg
- 1 tablespoon coconut flour - a level (not heaping) measuring tablespoon, 7 grams
- ¼ teaspoon baking powder - gluten-free if needed
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.
- Microwave the mixture on high for 90 seconds. The bread will puff up while "baking" and then slightly deflate. When done, it will look like a muffin. Ensure it appears set. Otherwise, microwave it for 10-20 more seconds (but 90 seconds should be enough, and overcooking can dry it). Take care when removing it from the microwave. The ramekin will be hot.
- 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.
- Top the bread with your favorite toppings and serve.
Notes
- 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 buttered skillet greatly improves its flavor and texture, but is not mandatory. Usually, I don't bother. However, if you try this bread and find that you dislike it (some do), I highly suggest trying it toasted.
- To toast the bread, heat a pat of butter in a medium skillet over medium-low (not higher) heat, or spray the skillet with olive oil spray. Add the bread slices. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side.
- 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, I highly suggest skillet toasting the leftover slices in butter or in olive oil. But you can also gently reheat them in the microwave, about 10 seconds per slice, at 50% power.
- 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.
Kelli Paulk says
Came out perfect and was delicious! This will be my new go-to for sandwiches. Thank you for sharing!
Vered DeLeeuw says
Wonderful, Kelli! I'm o glad you enjoyed this bread. Thank you for the review.
Diane S. says
Has anyone tried to making this substituting a flax seed egg?
Alma says
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.
Vered DeLeeuw says
I'm so glad you enjoyed this bread, Alma. You can definitely use it as a burger bun!
Elliott Pacetti says
Thank you for this recipe! I made a test run today and found it dry until I browned it a little in butter, and wow! Have you tried making it in advance and storing it in the refrigerator? Then maybe brown it on use? I’d imagine that it should keep a 3 or 4 days? Would love to hear thoughts!
Vered DeLeeuw says
Hi Elliott,
I'm so glad you enjoyed this bread!
If it was dry before toasting, you could try microwaving it for just 80 seconds and see if it becomes fully "baked." However, toasting in butter is always recommended.
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, skillet-toast the leftover slices in butter or olive oil.
Garland says
This was great. Incredibly easy and worked exactly as described. I made a bacon egg and cheese sandwich with it and put sugar free maple syrup on the "bread." It was like a knock off McGriddle!
Vered DeLeeuw says
Yum! Your breakfast sandwich sounds amazing.
Thanks for the review!
Anton says
I followed the recipe exactly as written along with the guidance of the associated YouTube video https://youtu.be/rOW-Iu9kTyg?si=Or3P47yuOpiZl81E . Knowing that all microwaves are different I cooked the "bread" for only 80 seconds. I released easily from the 2 cup round glass dish I used and I let if rest on a cooling rack. It sliced in half easily and I broiled it on each side until browned. The "toasted" end product looked like a delicious English muffin. The taste test did not disappoint either; great texture, and flavor (smelled eggy in microwave but once broiled no more smell). Thank you Vered ... I am very grateful for this easy bread for so many potential uses!!!
Vered DeLeeuw says
You're very welcome, Anton! Glad you liked it.
Laura says
Thank you for this. I used to make 90 second bread with almond flour, but I can't eat almond flour anymore. I think I like this 90 second bread even better. It turned out perfectly!
Vered DeLeeuw says
You're very welcome, Laura! 🙂
Naomi says
I’ve eaten this delicious bread for breakfast for the past three years. I don't toast it! I love its texture right out of the microwave. I top it with peanut or almond butter.
Vered DeLeeuw says
I'm so glad you like this bread, Naomi! Thank you for sharing your experience.
Lori says
I tried this recipe today.. but didn't find it to be very good..is it supposed to be dry?
I am not experienced with using Coconut flour, so am trying to work out why?
I have a recipe that combines Coconut and Tapioca flours, that the end product is similar to Almond Flour.. and I would like to achieve a similar outcome..
I will keep trying..
Vered DeLeeuw says
Hi Lori,
Sorry about that! No, it's not supposed to be dry. Let's troubleshoot. Did you use a level (not heaping) measuring tablepsoon? Coconut flour is extremely drying, so each extra gram makes a difference. It's also possible that in your microwave, 90 seconds is too much.