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!
If 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. 
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 Low Carb Keto Bread
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
- 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.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for my 1st Keto baking attempt and it was GREAT !!!
Can these be made ahead of time and stored and if so how long do they keep and any suggestions on how to store?
Loved this!! Added a bit of mozzarella and garlic so we could have with our meatballs and it was outstanding!!! Thank you for this easy versatile bread option! ☺️
So yummy! I added maple syrup(keto) and some vanilla and used it to make strawberry shortcake. So yummy. Delicious for a hamburger bun as well!!!
This was unexpectedly good! I used grass-fed butter, not oil. It cooks perfectly in 1 minute in my 1250 watt microwave. It came out like an English muffin which i split in half and toasted in a toaster. I’ve made it twice in the last 24 hours. First time, made it as written. Second time i added some salt because it needed something. Might try a little onion or garlic powder in it next time, maybe some herbs. Second one i used for Avocado toast. Very acceptable.
Hi, since I don’t eat eggs do you think I could substitute this with something (like cider vinegar in milk, chia seeds etc?). Thanks!
Hi,
Is the 4g total or net carbs?
Amazing recipe by the way!
Thanks,
Elise
It’s 4g total and 2g net carbs when you subtract the 2g fiber!
I put a packet of Splenda in my 90 second bread and it was so good
5 stars for an outstanding low carb option! 4 stars for taste, it’s very bland, needs salt. The smell reminded me of making French toast 🙂 I made one, cut it in half, toasted it on the stovetop in a little butter, then topped each half with egg salad as my last evening snack. Very good! Can’t wait to see what my morning blood sugar is…and can’t wait to try it with some jelly in the morning. It’s just a pain to have to wash several things each time you make one but I’m happy to have this option, might try adding some ground flax and/or chia seeds.
Just made this and turned it into a yummy grilled cheese sandwich! I loved it. I was worried it would be super eggy and it wasn’t!
Yum, grilled cheese sounds delicious!
If you double the amount, how long do you microwave it for?
It will microwave at the same time as the original amount.
Will it be ok if I eat it the next day?
Haven’t tried it but wanted to know if I could substitute coconut flour for the almond flour ? And it the measurement would be the same for both flours ?
To use coconut flour you would have to cut it down by 1/4th in order to achieve the same consistency.
I love this quick bread. I often add a 1/2 teaspoon of herbs or sugar substitute for a change of flavour. Better still, I didn’t have any Almond flour in the house this morning. I used 1 tablespoon of coconut flour instead of the 3 tablespoons of almond flour plus 1 tablespoon of Water, because the coconut flour is so absorbent. It turned out great! Thanks so much for the recipes.
Thanks for the easy recipe. Is the oil actually necessary for the mixture to microwave correctly? Or is it just included in order to make the recipe more keto? I only gave 3 stars because mine (microwaved) didn’t really come out like bread (more like a pancake [even after heating it on a skillet/pan]) but I like that it’s quick and easy and (what I consider) low calorie.
Make sure you have fresh baking powder because it should rise quite a bit. The butter is essential for a quality product. In fact, I doubled the amount to make them less dry.
How do you make it less dry 🙁
I love the taste but it’s like swallowing a dry biscuit.
Any way to add some moisture?
Toasting it in butter on a saucepan helps!
I doubled the amount of butter, and it really helped.
I used avocado oil. It was not dry. I will add a little salt and sweetner next time I try
Honestly, this bread is friggin amazing. Delicious and simple and a magnificent substitute for “actual” bread while you’re on KETO.
***BUT*** I’m kind of doubting your nutrition information. Could you please share how you came to calculate the nutrition information for this recipe?
By my math, using the brand of Almond Flour from your affiliate link I’m getting:
Almond Flour: 120 cal
Egg: 78 cal
Butter: 100 cal
For a total of 298 Calories, not 220.
Also, with the baking powder alone you’ve got 480mg of Sodium, but you listed only 101mg for the whole recipe.
I hate you call you out for it, because I LOVE this recipe and make it all the time, but once you put “KETO” on something I’m sure you know that you invite the nutrition facts wackos to look your stuff over.
I hate *to call you out for it….. I don’t hate “you” lol….. sorry, typo.
np! Got it 🙂
The carbs are wrong too. My almond flour is Bob’s red mill and 2 tablespoons have 4 net carbs so 3 tablespoons are 6 net carbs.
We use a 3rd party nutritional calculator which uses ingredients for a stand database and we have no control over it. If you’d like to be safe, I suggest using an independent nutritional calculator 🙂
Yes, you are correct and the posted nutritional info is wrong. I use olive oil and it’s just over 300 calories total.
I make this mug bread using duck eggs cause I am sensitive to chicken eggs. I love it
Made it as the recipe follows. It was great!
Then I made one for my husband. Larger ramekin same 90 seconds but added a few raisins, two chopped walnuts, few drops of vanilla extract, pinch of cinnamon. Then when it was done grilled it for a few seconds on each side, added a touch of butter and a tsp of warm maple syrup. He loved it! Will defiantly play with this dead easy recipe again!
These alterations sound delicious!!
Who did this!!!!!! OMG I love it! I cooked it 20 seconds less, it was so fluffy!!
This is so handy! I made this recipe on the fly so I could have something with my almond butter. Really easy and it tastes great!
Just tried this recipe and LOVED it simple and quick I added some cheese & shallots
thank you for sharing 🙂
Hi,
90 second bread recipe is very intruiging.
I am new to keto baking. I tried the recipe however the the well formed dough completely splits apart. I tried twice. Not sure what is going wrong.
Make sure you add enough butter. And mix the dough very well. I mix everything but the egg first, and then whip the egg in.
I prefer not to use a microwave. Has anyone tried to bake it in the oven?
Thanks !!! Really nice 🙂
This recipe worked well with a 8oz Pyrex custard dish. I added 1 T of grated cheddar cheese. Baked in toaster oven. Husband and I both enjoyed this recipe we’ll make it again!
Really good. Especially for a quick breakfast sandwich bun. I like to add chopped jalapeños and grated cheddar to the batter.
Just wanted to know the best way to store it and for how long?
This just saved me from diving into the standard loaf in the cupboard for the husband! Great recipe, so quick and easy and had it with a fried egg! I don’t make loafs as try to avoid the dependence of a bread alternative for things like holiday etc, but this as a one off is brilliant. Thank you
I have made this recipe many times, both sweet and savoury versions. For savoury I use salted butter and add in a couple of pinches of herbes de province and some caraway seeds. I also add a tsp of psyllium husk which gives it a bit more of a bread-like texture.
This is a great recipe for those of us who are trying to limit carbs. The second time I made this I used a glass storage container, I believe 1.5 cup size. I was able to slice it into 4ths for two “English Muffins”. It is so great to be able to make a breakfast sandwich again! I guess it is “eggy” but hey, I haven’t eaten bread in three months……this is a treat and I don’t have to worry about it spiking my glucose levels. Thanks so much for the recipe!
I LOVE tgis recipe! I discoveted it a year ago when I started keto and was misding toast with my sunny sude up eggs. I’ve used it for sanwhiches, burgers, eggs and toast, and just good old toast and butter. Now, I recently discovered a new tging….wafgles and pancakes! I aytempted making chaffles when my fiance got a mini wafgle iron. While tgey were delicious fresh, tgey turned out tough reheated. I tried reheating them in the airfyer on rehest, in the microwave and in tge toaster. They just didn’t rehezt well for me at all. Then, one day I tried making up my mugbread, but replacing the salt with 1tbsp Swerve Confectioners and 1 tsp pure vanilla extract. What I got outof it was 2 mini wafgles from one batch! Tgey didn’t crisp up and had more of a pancake te ture, but omg! They were perfectly flavored! And tgey reheated nicely in tge microwave….no more than a minute! I luve at my parents’ and we don’t hsve a waffle maker here….so I made pancakes. They make PERFECT pancakes! I use Food Lion sugar free syrup wuth them. I’m telling yoy, even if I didn’t dtay on keto , this would be my forever pancake/waffle recipe! To be honest, when using it as bread, I still have to toast it to get rid of that egg taste. So, I have a biscuit recipe I use now for intoadted sandwhiches. But the mugbreadis still great for hot sandwhiches lije grilled ham and cheese, breakfast sandwhiches and burgers.
Sorry for the typos!
Can this be made in the dash mini griddle?
If you mean for waffles, yes! My fiance bought a Big Boss mini grill/waffle maker/panini maker. It makes 2 mini waffkes. I get 2 mini waffles or pancakes out of one batch of mugbread batter. Just swap out the salt for your keto sweetener (to tadte) and 1 tsp pure vanilla extract. You won’t regret it! I use 1 tbsp measuring spoon and scoop out abput 2 tbsp per waffle/pancake. I made 5 batches worth of pancakes for my parents and me yesterday (10 pancakez), and they loved them!
Yes!
I added a dash of salt and garlic powder, yummy
First of all I don’t expect anything to taste like wheat bread that has no wheat in it. Second, through Keto I’m learning that bread can be many things other than wheat breads, and that is a great learning. That being said, I love what this produces. I added some yeast (expired) to the warm but for the flavour. This bread rose so high in it’s little glass and never really “dropped”! Although it was too dry at first bite with butter, I then toasted it, topped it with butter, cream cheese and mild cheddar and it tasted amazingly good. Great even. Coconut flour causes it to be dry. But I’m going to experiment to see if that dryness can be changed next time. Bottom line, this recipe will be my go to bread from now on! With the coconut flour it’s kind of in a new class to me. Sort of like a cross between a biscuit and … I’m not sure yet. But I love it and give it a 9/10.
I loved this bread, but what size ramekin do you recommend? 4 inches in diameter?
Thanks Debbie
You can use 4-6 oz ramekins or any size you want to make different types of bread.
I love it. Super fast and taste good. I have experimented with it by adding different herbs for flavoring and it is great. Dill and Italian seasoning are both very good. I mix and cook mine in a glass loaf pan then cut the bread vertically for 2 perfect slices.
This is more like a dense english muffin and not a bread. It tastes like an egg with added ingredients. Just have a scrabbled egg instead. This tastes horrible.
Is it possible to make this without a microwave?
To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.