This 90 second keto bread comes together quickly with just a few keto-friendly ingredients! All you need is almond flour, cheese, coconut oil, an egg, and seasonings, and you can enjoy this bread in minutes!
I don’t eat a lot of bread, but I like to have low-carb bread for toast, sandwiches, or burgers every once in a while. So I make two quickbreads regularly: my 10-minute coconut flour keto bread and my easy 90 second keto bread. The first recipe is baked in a toaster oven and is made with coconut flour, and my 90 second keto bread is made with almond flour and uses a microwave to make bread quickly. Both recipes are keto diet friendly and use paleo friendly ingredients.
90 Second Keto Bread Recipe
To make this low carb bread you will need almond flour, melted butter or coconut oil, shredded cheese, one egg, baking powder and herbs.
Whisk all the ingredients together in a small bowl. Grease a microwave-safe dish and pour the batter into a microwave-safe baking dish. Microwave for 90 seconds. Then, let the bread sit for 1-2 minutes. Turn the bread out onto a cutting board and allow it to cool. Slice the bread in half to make two separate slices.
Keto 90 Second Bread FAQ
- Can this bread be made in a microwave safe mug? Yes! The shape will be mug-shaped, but this recipe makes a great keto mug bread.
- Can coconut flour be used instead of almond flour? I tested this recipe with almond flour and coconut flour, and the almond flour had the best texture and flavor. If you’d like to use coconut flour, you can use two tbsp coconut flour instead of the 3 tbsp of almond flour. The bread will be a more eggy texture with coconut flour than with almond flour.
Related Recipes:
Print90 Second Keto Bread
This 90 second keto bread is gluten-free and is perfect for making keto toast and keto grilled cheese sandwich!
- Prep Time: 10 minutes
- Cook Time: 90 seconds
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Category: Main Dish
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon butter or coconut oil, melted
- 3 tablespoons almond flour
- 1 large egg
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 1/2 teaspoon baking powder
- salt and pepper to taste
Instructions
- Mix together all of the ingredients until well combined.
- Spread the mixture into a well greased microwave safe container that is in the shape you would like your bread slices to be (I like to use a ramekin).
- Microwave for 90 seconds, and let sit in the microwave for 1-2 minutes once done.
- Turn the bread out onto a surface, and allow it to cool.
- Slice the bread in half to create two separate slices, and use as needed.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 400 calories
- Fat: 35g
- Carbohydrates: 5.7g (3.3g net carbs)
- Fiber: 2.3g
- Protein: 16.8g
I used the THM Baking Blend and baked in preheated toaster oven for 8 minutes at 350. It still seemed a tad wet so I nuked it for 30 seconds. It was perfect. I’m not really a seasoned bread lover so I may leave out the spices etc and try it plain next time. But the texture was great and the toppings I put on it made the taste what I liked. Will def make it again and just like I did before without the spices.
I would like to try this but I’m allergic to almonds and of course almond flour I was thinking of trying it out with coconut flour but the lady in the comment said she tried it and it was awful so I’m not going to waste my coconut flour on it
This recipe is made with coconut flour and comes together quickly: https://thecoconutmama.com/grain-free-flat-bread/
I only had coconut flour, so made with that, but I ate a quarter and threw the rest away. It was basically airy greasy coconutty cheese omelette. Why should it taste any different(!?) – that’s what the ingredients point to, but I guess I was hoping for a miracle. I won’t put a star rating as feel that would be unfair as you did say almond better, but I WON’T be making that one again.
Hey Eve, coconut flour and almond flour are very different and are not interchangeable in a 1:1 ratio in recipes.
Good to know
I found it a good bread, quick and easy. I don’t usually use spices in my bread but these were good…and I will be making it again. You could try it again with almond flour like the recipe says and not change the recipe and then complain?!
Thank you coconut mama for the recipe!
Did we ever get an answer to the baking instead of microwaving bread?? We’d love to be able to make this, for those of us without a microW xoxo
I too woukd like to know how to bake the bread in an oven instead of a microwave as I don’t own one
I haven’t tested this in the oven yet but I do think it would work. You could follow these baking instructions for my single serving keto bread recipe: https://thecoconutmama.com/grain-free-flat-bread/
Amazing! After it cooled I split it in half and toasted it. Consistency was something between a muffin and biscuit. I can vary the spices for unlimited flavor profiles. Thanks for a fabulous recipe!!!
I would love to try it but the microwave changes the molecule structure of food so we don’t have one. Any other way to cook them?
I would love to make the bun sized bread but do not own a microwave.
Any other way of doing this please?
Yes. me also. I have never owned a microwave for same reasons.
Don’t worry about microwaves and molecule structure as any heat will do that no matter what the source. As for nutrients, it is best to cook in the proper way to preserve nutrients regardless of how food is cooked. This will require a bit of research. I understand your concern as I was in the same place many, many years ago. I got information off the internet and various articles in physical print. They were all very “sciencey” and said, “Beware of the microwave.” So the real research began which took me some years. But it was important for me to know the truth. And as things go although after the years of study I did, today I will reheat food in the micro but that is about it….not that I am concerned about any health safety or nutrient problems but rather I just don’t have any need to. So were all those years of research a waste of time…No…for the real lesson I learned was that “a little knowledge” can be a real problem….In all the years of my research, I have found this to be the most valuable lesson of all. A note of caution, however, there is a real danger of microwaves causing severe burns to the human body. Learn what foods can explode in and also once out of the micro. Happy cooking with no fear! Enjoy Coconut Mama’s recipes…
Can you replace the cheddar cheese for nutrional yeast for a dairy free version?
I think the nutritional yeast would give a nice cheesey flavour but you’d be missing a bit of the bulk that cheddar cheese provides. If your dairy free try using a dairy free cheese shred, that’s what I’m going to try.
Thank you for your reply Kathleen. Maybe I’ll try both!
I’d love to know what kind of dish you used to get that shape. Seems perfect for burgers or sandwiches, sort of chibatti-sized. Can’t wait to try it!