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.
Keto substitutions can be a lifesaver. They can mean the difference between sticking with your diet or giving up. And this recipe is one of my favorite substitutions.
90-second bread is a keto and low carb microwave bread made with coconut flour. It is “baked” in the microwave in just 90 seconds, hence its name.
Does it taste like real bread?
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.
The ingredients you’ll need
Happily, the list of ingredients for making 90-second 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 also possible to use mayonnaise instead of butter. And I believe that oil should work too. But I like the taste of butter.
Kosher salt: If using fine salt, use less of it, or the bread could come out too salty.
Egg: I use large eggs in most of my recipes, this one included.
Coconut flour: I used to be afraid of this flour substitute, thinking it was too drying. But 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.
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:
1. Melt butter in a small ramekin. That’s the ramekin that you’ll also use for microwaving the bread.
2. After the butter has slightly cooled, add the remaining ingredients and mix until smooth. This will take some patience.
3. Microwave the mixture for 90 seconds.
4. Allow to slightly cool, then remove from the ramekin and slice into two slices.
5. At this point, you can skillet-toast the slices in some butter if you wish.
6. 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!
Should I toast the bread?
Toasting 90-second 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 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:
Can I keep leftovers?
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.
Variations on the basic recipe
Reader Karen Brown, RN, PhD, CNE, who has graciously allowed me to share her version here, says:
“I made the 90-second bread yesterday, and we found it to be a bit too salty for our taste. So today I tried it again (so easy with so few ingredients) with some modifications. I removed the salt, added ¼ teaspoon garlic powder, and 1 heaping tablespoon of shredded cheese. I was going for that garlic cheese biscuit flavor from Red Lobster that I miss so much. They turned out quite well – hubby gave it his seal of approval (and he’s a hard man to please). Next time I’ll up the garlic powder a bit for more ‘oomph.’”
Another nice variation is to make it into a mini dessert cake, similar to what I do in this pumpkin mug cake. Try omitting the salt and adding 1/4 teaspoon each of stevia glycerite (or 1 tablespoon of a granulated sweetener), vanilla, and cinnamon.
Do you have a similar recipe that uses almond flour?
Yes! 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 wonderful almond flour bread. It has rave reviews on Pinterest!
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- 1 tablespoon unsalted butter (if using salted, omit the salt)
- 1/4 teaspoon Diamond Crystal 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)
- 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.