My version of 90-second bread is made with coconut flour. The cooking time is one and a half minutes. Even with mixing the ingredients, you're still looking at less than 5 minutes!
This keto bread is so versatile. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.
Keto substitutions can be a lifesaver. They can mean the difference between sticking with your diet or giving up because you feel deprived and miss the old standbys. This recipe is one of my favorite substitutions.
This 90-second bread is a keto and low-carb microwave bread made with coconut flour. It is "baked" in the microwave in just ninety seconds, hence its name.
Happily, the list of ingredients for making this bread is very short! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: It's possible to use mayonnaise or oil instead of butter. But I like the taste of butter.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Egg: I use large eggs in most of my recipes, this one included.
- Coconut flour: Although it has the potential to be drying, once you get the ratios right, it's an excellent flour to work with.
- Baking powder: Make sure it's fresh. It typically has a shelf life of up to 12 months. And if you need it to be gluten-free, double-check to ensure it is.
Here are a couple of ideas for making a flavored bread:
- Add garlic powder (¼ teaspoon) and shredded cheese (a heaping tablespoon). Thanks to reader Karen Brown 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.
90-Second Bread Instructions
The detailed instructions for making this bread are listed in the recipe card below. Here are the basic steps:
Melt butter in a small ramekin. That's the ramekin that you'll also use for microwaving the bread. (Photos 1,2).
After the butter has slightly cooled, add the remaining ingredients and mix them until smooth. This will take some patience. (Photos 3,4).
Microwave the mixture for 90 seconds. Allow the bread to slightly cool, and then remove it from the ramekin and slice it into two slices. (Photos 5,6).
At this point, you can skillet-toast the slices in some butter or olive oil if you wish. Top the slices with your favorite toppings and serve! (Photos 7,8).
The 90-second rule works in almost any microwave I've tried. I 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 greatly 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.
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 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 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 tasty recipe for keto English muffin, another quick low-carb bread that 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.
90-second 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, cream cheese (or cream cheese dip), and smoked salmon, or Dijon mustard and ham.
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 3 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 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.
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Keto 90-Second Bread
- 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 bowl will be hot.
- Let the bread slightly cool for a minute or so. Then, gently, with a paring knife, loosen the edges and remove the bread from the bowl onto a plate.
- Slice the bread crosswise into two slices and top it with your favorite toppings.
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 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 this 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 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 3 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.