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.

90 Second Microwavable Low Carb Keto Bread

4.55 from 373 votes

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! 
Prep1 minute
Cook1 minute
Total2 minutes
Servings 1


  • 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


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



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


Serving: 1bread, Calories: 220kcal, Carbohydrates: 4g, Protein: 4g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 101mg, Fiber: 2g, Sugar: 0g, Vitamin A: 350IU, Calcium: 44mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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90 Second Microwavable Low Carb Keto Bread

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  1. Forgot to say I added a little grated parmesan and salt n pepper

  2. Made this tonight, quick easy and not bad at all for a grain free bread! I’ll be able to have scrambled eggs on toast again!!

  3. Will it work with flaxeed flour?

    And which of the 2 flours you mentioned is preffered, taste wise?
    Almond flour or Coconut flour?


  4. This was great! I added some chilly flakes and a few sprinkles of parmesan cheese. Will try other flavor combinations next time!

  5. A lovely, quick, cheaper and healthier bread. I used oat flour with mine and it came out perfect.

  6. Brilliant recipe.
    I also added 2tsp powdered sweetener & 1/2 tsp banana flavouring to make it into Banana bread.

  7. Been craving avocado toast for 40 days!! Tasty!! Loving Keto down 25 pounds in 45 days!

    1. ive been on keto diet now for 2 weeks , can i make this bread ? haven’t had no carbs at all for 2 weeks now ?

  8. Very good. I have only tried one. The next one will be egg white only with bagel seasonings. Thank you!

  9. Delicious and super fast and easy to make. Have been experimenting with various diary free Keto bread and this one hits the spot. I replaced butter with organic, grass-fed ghee and the result was simply amazing! Well done and thanks for sharing your recipes!

  10. Love!! I made it with almond flour and and olive oil and toasted it. I added a bit of salt as well, toasted it and slathered it with butter. Delicious!!

  11. Just tried this in an 8 ounce ramekin. It almost overflowed, but made a nice thick bread to cut in half. I didn’t like the taste when made with the coconut flour. The almond flour was better. It could use a pinch of salt, but I only used oil, I will try again with butter. I will be making these again, with diabetics and celiacs in the family.

  12. Almond flour 170cal/3net carb, Oil, 120/0, egg 70/0 is actually 360 calories and 3 NET (I think 6 total without subtracting out fiber) carbs for this tasty bread.

  13. I wonder if this works with a flax egg. And maybe even with quinoa flour. So many ways to experiment!

  14. I’ll be honest: I didn’t believe it will work.. I’ve been prepared to try and throw it out after it failed. Needed to use two small ramekins and to my great surprise and delight I got two wonderful small buns 😀 They tasted great. I could taste a bit of egg, but in a toastie with cheese it wasn’t a problem. Thank you for a quick bread recipe that actually works!

  15. Thanks so much, with this recipe, protein mug cake and cookies I cannot believe this is a diet! I’m loving it