90 second bread is so versatile and the perfect everyday quick 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 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, 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 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 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!
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 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, 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.
- Toasting the bread in a buttered skillet greatly improves its flavor and texture. To do it, 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:
Recipe FAQs
Yes. 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 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, 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.
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!
Recipe Card
90 Second Bread (Keto, Low-Carb)
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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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.
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.