90 Second Microwavable Low Carb Keto Bread

The best soft and fluffy low-carb Keto bread made with almond flour in the microwave in just 90 seconds. It’s great for sandwiches, grilled cheese, with butter and much more! 
90 Second Microwavable Low Carb Keto BreadIf you’re on a low-carb, paleo or keto diet then you’re going to fall in love with this keto bread recipe. It’s so soft, fluffy and delicious, you’ll find it hard to believe that it’s actually keto. It’s all made in the microwave in just 90 seconds!

This bread is perfect for the mornings when you need a slice of bread to serve with your egg and bacon, for a breakfast or lunch sandwich, or for making grilled cheese. It’s perfectly soft and holds up great, especially when toasted.

For the bowl, I like to use a large ramekin or any small microwave-safe bowl. If you’re making grilled cheese, a small square sandwich size container works great. 90 Second Microwavable Low Carb Keto Bread

To Make Microwave Keto Bread, You will Need:

1 egg

1 Tablespoon butter or oil

3 Tablespoons Almond Flour

1/2 teaspoon baking powder

To make, simply combine all the ingredients in a small bowl and pour into a greased microwave-safe bowl or ramekin. Microwave for 90 seconds. Flip out of the ramekin and slice in half.

To Toast, butter a pan or skillet over medium heat and toast the bread until golden and crispy. Alternatively, toast in a toaster.

Watch The Video on How To Make 90 Second Keto Bread:


90 Second Microwavable Low Carb Keto Bread

4.44 from 169 votes
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90 Second Low Carb Keto Bread

Soft and Fluffy low carb keto bread made in the microwave in just 90 seconds. Use coconut or almond flour, butter or oil! 

Course Breakfast
Cuisine American
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 1
Calories 220 kcal

Ingredients

  • 3 tablespoons almond flour or 1 tablespoon coconut flour
  • 1 tablespoon butter or oil
  • 1 medium/large egg
  • 1/2 teaspoon double acting baking powder

Instructions

  1. Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mix.

  2. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster or in a skillet. 

  3. To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through. 

Recipe Notes

To Bake in Oven: Use a ramekin and bake at 375 for 10 minutes

Nutrition Facts
90 Second Low Carb Keto Bread
Amount Per Serving (1 bread)
Calories 220 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 33mg11%
Sodium 101mg4%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 0g0%
Protein 4g8%
Vitamin A 350IU7%
Calcium 44mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

90 Second Microwavable Low Carb Keto Bread

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    Comments

    charles karpus

    What size is “large” for a ramekin? 6″? 8″? 12″

    Peta

    You are a godsend for posting this recipe!!! Welcome back bread. Can’t thank you enough xx

    Geri

    Very easy recipe to follow! It was too eggy for me so I substituted coconut oil for the butter, added 1/4 tsp of powder stevia, a tsp of cinnamon powder and SPRINKLEd sliced almonds on top before putting it in the microwave. Right up my ally for taste!

      Layla

      A sweet cinnamon version sounds like a delicious snack to me!

    Geri

    Very easy recipe to follow! It was too eggy for me so I substituted coconut oil for the butter, added 1/4 tsp of powder stevia and SPRINKLEd sliced almonds on top before putting it in the microwave. Right up my ally for taste!

    Michelle Jobe

    I recommend a pinch of salt.

    AVE HURLEY

    Never TRIED making KETO bread before~

    had coconut flour to substitute with your alt recipe

    tried it
    came out perfect by directions given~!

    thankyou!

    just used it to make an open face chicken and cheese sandwich for lunch.

    Evie's Dad

    Well I’ve been experimenting with this recipe for a while now. Being on keto is tough when you get the urge for bread. This definitely counts as a good, quick substitute.

    My notes: I prefer to use the almond flour. I use a little less baking powder than recommended. I use a little more salt.



    Additions which really work in my opinion and make all the difference (I add all three):

    – add a pinch of rosemary

    – add a pinch of cayenne pepper

    – add some strong grated cheese



    I either use a large ramekin, slice the ‘roll’ in half, put in the toaster for a minute and slather with butter, or I spread on a microwavable plate – what comes out works perfectly as a wrap.

    Kathy Gallivan

    I agree, so tweaked the recipe and like it much better: 2 tblspns butter, 2 tblspns neufchatel cheese, 1/4 tsp salt, 1/2 tsp baking soda, 4 tblspns almond flour, 1 egg. Microwave 60 sec, flip on to a pkate and microwave until set.

    marla zisa

    Delicious, fluffy and great with butter!!

    Lisa Van zelst

    Omg THIS IS THE BEST! SO EASY LIGHT FLUFFY, TASTY. CANT STOP THINKING WHAT ELSE I CAN USE THIS QUICK VERSATILE BREAD AND SO SOFT AND FRESH. BEST SANDWICH EVER!

    Dawn M Williford

    This recipe was great. the only thing I had to do differently was leave it in the microwave for an extra 30 seconds. the bowl i used made it the perfect size for a hamburger bun. after it came out of the microwave, i cooked on the stove with some butter, like in the video, and it was great. this will be my go to recipe to use as a bun or quick sandwich roll. I apologize for the all caps. my caps lock is off but it still did it this way. I promise i’m not yelling. 🙂

      Dawn M Williford

      Weird. the all caps went away when i posted.

    Mary Grace Franchino-Duke

    Do we need to grease the. Ramekin?

    Andi

    made this in the oven twice and Both times it came out eggy and nasty. 1st time I used almond flour, butter and a large egg. I used the egg right out of the fridge and I didn’t have a medium egg so I thought that might be the problem. 2nd time I used a large egg, that I let sit out and get to room temperature, and I used 2 tbl almond flour and 2 tbl coconut flour, to make up for the extra egg. Still eggy and nasty. I do not use microwaves because they kill all the nutrition in food. Can someone please tell me what I’m doing wrong?

      Layla

      I’m not sure why the recipe isn’t working out for you. Are you using double acting baking powder or baking soda?

      Jason

      I think the main thing is you are not using a microwave.

    Momtastic missy

    I added a pinch of salt and pepper. I might have gone a little heavy on the almond flour, by about 1/4 tsp., Which may have made the texture and mouth feel seem more like corn bread, this was my first keto “bread,” and i am very satisfied with the outcome. Thank you for this quick and easy recipe. I’ll keep working ON it to see what else i can do with it. I think next time I’ll replace some almond flour with flax meal and see how that changes it up.

    Randy

    Any idea on how to make it taste less eggy? I’m not a fan of the heavy egg taste. Thank you!!

      Kathy Gallivan

      I agree, so tweaked the recipe and like it much better: 2 tblspns butter, 2 tblspns neufchatel cheese, 1/4 tsp salt, 1/2 tsp baking soda, 4 tblspns almond flour, 1 egg. Microwave 60 sec, flip on to a pkate and microwave until set.

    jean St. Pierre

    then you slice these and fry in some butter, it tasts just like French toast, YUM!

    Nailton Lantyer Filho

    Very good! I increese with a pinch of salt and two pinchs of garlic powder.

    Ella

    A real gem!!! 🙌🏻🙌🏻🙌🏻
    So easy to prepare, delicious, aNd true to its 90 second Claim. Yay!

    Rebekah

    Is is there anyway to use all purpose gluten-free flour with instead?? ThAnks!

    Lisa

    easy, filling and delicious. the texture is good, but a little dry..i am guessing due to the almond flour.. low carb and gluten free

    Sharon L. Spears

    This is a perfect sustitute for a burger bun! In fact, it holds together better than alot of buns!

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