90 Second Bread
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90-Second Bread

This 90-second bread is keto and gluten-free. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.
Course Snack
Cuisine American
Keyword bread, gluten free, keto
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 1 microwave bread
Calories 204kcal
Author Vered DeLeeuw


  • 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. 



Calories: 204kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Sodium: 489mg | Fiber: 2g | Sugar: 2g