90 Second Keto Bread

90 second bread is a delicious and versatile keto bread. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 2

Toasting the bread 4

Total Time 8

Servings bread

Calories 229kcal

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. A mini hand whisk is helpful at this stage.
Microwave the mixture on high for 70-90 seconds (see notes below). The bread will puff up while "baking" and then slightly deflate. When done, it will look like a muffin. Check with a toothpick to make sure it's fully baked. Take care when removing it from the microwave. The ramekin will be hot. Use oven mitts and place the ramekin on a heatproof trivet.
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.
Heat a nonstick skillet over medium-low heat. Add a teaspoon of butter or olive oil and brush to coat. Add the bread slices. Toast them until golden-brown, for about 2 minutes per side.
Top the bread with your favorite toppings and serve.

The 90-second rule works in standard 1000-watt microwaves. But in powerful 1200-watt microwaves, like the one I have in my current house, 70 seconds should be enough.
The cooking time can also vary depending on how shallow your bowl/ramekin is and on whether you measured the coconut flour accurately. So, it’s a good idea to start with 70 seconds. You can always add 10-20 more seconds if the batter is still wet, but you can’t fix dry bread.
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 skillet greatly improves its flavor and texture, but it is not mandatory. I like its soft texture when it's not 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 four days. When ready to use, toast the leftover slices in butter or olive oil in a skillet.
You can also freeze slices of the completely cooled bread. Microwave them frozen to defrost, or use your toaster on the lowest setting.