90 Second Keto Bread
Martina Slajerova- Ready in 5m
- 3.3 g net carbs
- 342 kcal
- Serves 1
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This a great way to make a fluffy low-carb bread in just a few minutes!
I used the easy 90 second keto bread from our Grilled Cheese Sandwich which I fine tuned to make the texture fluffier with an additional 1 teaspoon of psyllium powder.
You can use this easy Low-carb 90 Second Bread to make Keto French Toast, Keto Grilled Cheese Sandwich or Keto Bread Pudding.
How To Make 90 Second Keto Bread
All you need to make this easy grain-free bread is almond flour, psyllium powder, baking powder, salt, olive oil (or ghee) and egg.
You'll simply mix all of the ingredients together, pour in a square microwave friendly container, and then cook in the microwave until fully set.
If you don't have a microwave, pour in a small ovenproof baking dish lined with parchment paper and bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) until fully set and lightly browned on top. Depending on the size of the container, this should take 8 to 12 minutes. The smaller the container, the longer it will take to bake through as the bread will be thicker.
How To Make Nut-Free 90 Second Keto Bread
If you need to make this keto bread nut-free, just make the following swaps:
- replace the almond flour with the same amount (1/4 cup) of ground sunflower seeds
- replace the almond flour and psyllium powder with 1 tbsp coconut flour (8 g/ 0.3 oz) + 2 tbsp (14 g/ 0.5 oz) flax meal (this bread will be thinner and you won't be able to cut it widthwise).
Step-by-step
Place all of the bread ingredients into a small bowl and mix well. (Instead of olive oil you can use melted ghee.)
Mix until well combined.
Lightly grease a ramekin, or like me find a square storage container. Pour the mixture into the container. Microwave on high for 90 seconds. Turn out and cool on a rack.
Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for 12-15 minutes or until cooked through.
When cool, cut in half widthwise and spread butter on top, if desired. (If you are making the nut-free bread with coconut flour, this bread will be thinner and you won't be able to cut it widthwise).
Place in a toaster (optionally, spread some butter on top) or under a broiler to brown and crisp up.
Serve just like bread with any toppings or with a salad.
Store, wrapped, in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months.
Recipe
90 Second Keto Bread
★★★★★4.7Fluffy, super simple low-carb bread made in less than 5 minutes. This gluten-free bread is ideal for ...
- Hands on
- 5m
- Overall
- 5m
- Servings
- 1
- 3.3 g
- Net carbs
- 11.7 g
- Protein
- 31.4 g
- Fat
- 342
- kcal
Ingredients makes 1 serving
Instructions
Place all of the bread ingredients into a small bowl and mix well. (Instead of olive oil you can use melted ghee.)
Mix until well combined.
Lightly grease a ramekin, or like me find a square storage container. Pour the mixture into the container. Microwave on high for 90 seconds. Turn out and cool on a rack.
Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for 12-15 minutes or until cooked through.When cool, cut in half widthwise and spread butter on top, if desired. (If you are making the nut-free bread with coconut flour, this bread will be thinner and you won't be able to cut it widthwise).
Place in a toaster (optionally, spread some butter on top) or under a broiler to brown and crisp up.
Serve just like bread with any toppings or with a salad.
Store, wrapped, in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months.
Nutrition per bread, 2 slices
Carbs 4%Protein 14%Fat 82% of calories
- Net carbs
- 3.3 g
- Total carbs
- 7.5 g
- Fiber
- 4.3 g
- Sugars
- 1.3 g
- Protein
- 11.7 g
- Fat
- 31.4 g
- Saturated fat
- 4.4 g
- Calories
- 342 kcal
- Sodium
- 527 mg · 22.9% RDA
- Magnesium
- 74 mg · 18.4% RDA
- Potassium
- 239 mg · 12% EMR
Nutrition by ingredient
| Per bread, 2 slices | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 2.2 g | 5.4 g | 13.1 g | 148 |
| Psyllium husk powder | 0.2 g | 0.1 g | 0 g | 1 |
| Baking powder, gluten-free | 0.5 g | 0 g | 0 g | 3 |
| Olive oil, extra virgin | 0 g | 0 g | 13.5 g | 119 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Total | 3.3 g | 11.7 g | 31.4 g | 342 |
Serving size bread, 2 slices
- Gluten free
- Nut free
- Nightshade free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Recipe can be made nut-free or coconut-free.
Serve it with
Dishes that go well with low-carb bread.
Instant Pot Broccoli Cheese Soup
Keto Instant Pot Chicken Enchilada Soup
The Creamiest Low-Carb Vegetable Soup
Anti-Inflammatory Egg Drop Soup
Keto Ranch Chicken Salad
Authentic Greek Salad
Cheesy Low-Carb Tomato Soup
Low-Carb Instant Pot Clam Chowder
Keto Beef Stroganoff Soup
Instant Pot Mexican Chicken Fajita Soup
SuperFood Keto Soup
Low-Carb "Potato" Salad
Keto Jalapeño Popper Potato Salad
Low-Carb Thai Hot and Sour Shrimp Soup
Classic Tricolore Salad
Low-Carb Chicken Fajita Salad
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Comments & ratings (22)
Although I would LOVE this to be bread slice shaped, I don’t do plastic, especially baking in it. I used square glass prep containers. I took pint canning jars and put the ingredients in except for the melted butter and egg. When ready, I added the egg to the pint jar and mixed it well, added butter to the glass prep container and put the mix in and spread it around. I did it this way for quite awhile, but it was pretty time consuming, even when I baked 4 at a time. So…I decided to try making bread muffins. I have a small countertop oven only. I have a 6 muffin ceramic pan and added parchment liners. Each pint jar was for 1 ‘slice, but made 2 muffins. Baked at 325* for about 8-9 minutes. They came out PERFECT!
I should mention that I add about 1/4 tsp of oat fiber (NOT oat FLOUR) to the mix for a bit of extra help keeping these firm and not crumbly.
I actually use this recipe to make “scones” for my clotted cream and keto jam to go with my tea!
I’ll use this method from now on. I may try a muffin TOP pan, which I have, to make a slightly larger one.
THANK you for the recipe!
Square glass containers are perfect! To be honest I only used this for the recipe because it had that perfect loaf shape, but I don't use plastic in a microwave.
Thanks for sharing the tips for muffins! Have you tried those small loaf paper forms? They are actually pretty good for neutral/sacvory recipes.
Glad you enjoyed! 😊
This is SO simple and delicious, love it!! I've made your 90-second white bread before, and while that's fantastic too, I prefer the flavour of this one with the whole egg, and it's more convenient to use an entire egg this way too. This was gorgeous toasted in the oven and slathered with butter to accompany a keto leek soup. The perfect solution to a cold winter's day. Thank you so much! This recipe is perfect as written, I didn't substitute anything 😊
Thank you Anu, me too! The white bread is great but this one is my favourite flavor-wise. I'm not too keen on the egg white bread trend :-D
Hello, i see you usually use a glass dish for this lovely bread. There are so many different size square dishes what size would you suggest for the bread? Thank you Martina.
Hi Dawn, I've tried a few options actually! Last time I used a 12 cm (5 inch) square glass container. A little smaller or bigger container will work too. The only difference is the thickness you'll get and whether you plan to slice it widthwise after cooking.
Keto is the to go these days!
Good morning....
Where did you get the blue bread shaped container u used to make your bread?
Thanks,
Wendy
Hi Wendy, I got that from Amazon. It's a sandwich container for kids 😊 I actually use a square glass container more than this because I don't like microwaving the plastic one.
Is it possible to swap almond flour with hemp flour in this recipe?
Hi Illona, I've never used hemp flour in my recipes but I assume that if it's made from ground hemp seeds (simply ground, not defated), you can use them interchangeably.
Hi Martina,
Great recipe!
Is it possible to replace the egg by something else for someone allergic?
Anne-Marie
You could use this recipe instead 😊 I recently uploaded an improved version! Quick Keto Eggless English Muffin
Several months agao I was looking for a simple keto bread recipe that my 80+yo Mom could make. I found a version of 90 second bread that used whey protein. Since it is sometimes difficult to find a low carb whey powder I decided to experiment with the recipe. After omitting some ingredients, adding others and changing the amounts of others it has now become my recipe. There are only two ingredients that are the same and they have different amounts. What I ended up with is very similar to yours LOL, which I just found today. Mine doesn't have the oil and sometimes I sub the psyllium with ground chia. I prefer to use my toaster oven instead of the microwave (but it works in the microwave too). I made up packets of all the dry ingredients and all she has to do is mix an egg with it, then cook it. It reminds me of a whole grain bread.
Thank you Shalom, I know how that is, I'm always looking for ways to simplify recipes as not everyone can make a "proper" bread and spend an hour in the kitchen, or have a mixer to make the dough. I sometimes substitute the flax with chia meal too, it's so similar! I find that adding flax does make the bread taste more like a whole grain bread while making it with just almond flour, coconut flour and psyllium makes it taste more neutral.
Can I use ground hazelnuts instead of almond flour as 1:1 substitution? Would ground macadamia not work because its fattier?
Hazelnuts? definitely! Just keep in mind the flavour will be quite strong and not so suitable for savoury recipes, at least that's what I think. Macadamia nuts seem like a much better alternative. I'd use 1/3 cup macadamia nuts - blended with the remaining ingredients, and I'd skip the olive oil (macadamias are already fatty and you won't need it). I hope this helps. Let me know how it went! 😊
Hi.
How do you suggest I do with the macadamia nuts ? Shall I put them in a coffee grinder and grind into flour ?
Do I then go ahead and use the rest of the ingredients or will they be different?
Hi Ray, apologies for missing this comment! Yes, you can use a coffee grinder to do that. I'd first grind them and then mix with the remaining ingredients.
I have yet to try this and it looks pretty delicious! I will definitely try this today. Thanks for sharing!
Where in the world did you find your bread molds? The closest I casn find is a square Ziplock food storage container (sandwich size). Your bread actually looks like bread slices, whereas mine are just bread squares.
I got mine on Amazon (UK), I think it was a lunchbox container for kids 😊 I also use my square glass container, about the size of a slice of bread but just square.