This coconut flour 90-second bread is keto and gluten-free. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.
90-second bread is a keto and low carb microwave bread made with coconut flour. It is “baked” in the microwave in 90 seconds, hence its name.
Does it taste like real bread?
I wish! 😀 But no. It’s a compromise. It’s not true bread. It’s soft and a little eggy. But if you’re trying to control your carbs, or need to avoid gluten, 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.
What is the nutrition info for 90-second bread?
It has about 200 calories and 3 grams net carbs (5 grams carbs minus 2 grams fiber). Scroll down to the recipe card for the full nutrition analysis.
The ingredients you’ll need
Happily, the list of ingredients for making this recipe is very short! Here’s what you’ll need (exact measurements are in the recipe card below):
- Unsalted butter
- Kosher salt
- Egg
- Coconut flour
- Baking powder
How to make 90-second keto bread
It’s easy! The detailed instructions are in the recipe card below, but here are the basic steps:
- Melt butter in a small ramekin. That’s the ramekin that you’ll also use for microwaving the bread.
- After the butter has slightly cooled, add the remaining ingredients and mix until smooth. This will take some patience.
- Microwave for 90 seconds.
- Allow to slightly cool, then remove from the ramekin and slice into two slices.
- At this point, you can skillet-toast the slices in some butter if you wish.
- Top with your favorite toppings and serve!
How to use this bread?
90-second keto bread has a 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, with cream cheese and smoked salmon, or with mustard and ham.
My favorite use for this bread is to make a cheesy and gooey keto grilled cheese sandwich. It’s delicious!
It’s also great for making low carb avocado toast and low carb strawberry shortcake. And these tasty keto tuna melts are the perfect comfort food!
Should I toast the bread?
Toasting it in a buttered skillet greatly improves its flavor and texture, but this 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 really dislike it (some do), I highly suggest trying it toasted. This is what it looks like when toasted in a skillet with 1 tablespoon of butter, over medium-low heat:
Aren’t microwaves bad for you?
I don’t believe they are. Here’s a good article from Harvard Medical School that explains why cooking in the microwave is a healthy choice.
Can I keep leftovers of this keto 90-second bread?
Yes, you can. Slice each bread you make crosswise into two slices and allow the slices to cool completely. Then place them in an airtight container in the fridge for up to 3 days.
When ready to use, I highly suggest skillet toasting the leftover slices in butter or in olive oil. But you can also just gently reheat them in the microwave, about 10 seconds per slice on 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.
Do you have a similar recipe that uses almond flour?
Yes! If you prefer to use almond flour, try this tasty recipe for low carb English muffin, another quick low carb bread that you make in the microwave. Or if you prefer to use the oven, try this tasty almond flour bread.
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90-Second Bread
INGREDIENTS
- 1 tablespoon unsalted butter (if using salted, omit the salt)
- 1/4 teaspoon kosher salt (or just a pinch of fine salt)
- 1 large egg
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder (gluten free if needed)
INSTRUCTIONS
- In a small microwave safe bowl (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, then mix in the remaining ingredients until smooth.
- Microwave the mixture on high for 90 seconds. Bread will puff up while “baking,” then slightly deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave 10-20 more seconds (but 90 seconds should be enough, and overcooking can dry it up). Take care when removing it from the microwave. The bowl will be hot.
- Let the bread slightly cool, a minute or so. Then gently, with a paring knife, loosen the bread edges and remove from the bowl onto a plate.
- Slice the 90 second bread crosswise into two slices and top with your favorite toppings.
- If you’d like to toast the 90-second bread, heat 1 tablespoon of unsalted 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.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
