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.
Eggs contain a ton of liquid Brandon, the bread is great. Dont be ignorant about it 🙁
This is a go to! So darn good and satisfying.
It’s the egg, Brandon.
I love these, a treat for sandwiches! Do these freeze well?
What is the carb protein n fat count??
great
OMG…. So incredibly simple and versatile …. thanks for the recipe 🙏🙏🙏
Really good! Satisfies a craving.
I can’t help but wonder if this would work as a sheet cake in an air fryer or even in the oven, kind of like a pancake. Have you tried it that way?
Tried This tonight in Lieu of a hamburger bun……. Game changer !!!! Thank you for sharing. Didn’t taste “eggy”. Held together well and was a great consistency. Ty again for sharing.
I added garlic and onions powder then toasted it for Buns. Yummy
Thank you!! This is absolutely delicious and great for keto turkey burger! Out of this world! Followed recipe exactly. First time I browned in buttered skillet. Second time I put in toaster. Both equally good. No eggy taste at all! This is a Keto game changer!! Five + stars!!
This easy to make. And is good
Excellent 💗😋
I added a splash of vanilla, 1 tsp
Swerve and some cinnamon. Reminiscent of banana bread. Had butter on top. Cooked in a soup bowl. Microwaved 70 seconds
Thank you for this suggestion. I was a bit tired of the regular keto bread. I added Monkfruit because it was what I had…not quite sweet enough so I sprinkled more on after I buttered it….game changer!! Love cinnamon, so this is my new love!
I made this today. I did taste a bit of the egg, but not that much. The bread puffed up a lot. The taste reminded me of a spongy cake-like texture but it was good. It was very dense and very filling. Maybe I’ll just use one slice and make open faced sandwiches. I’ll toast it next time or do what another reviewer said. She stated they tasted better if heated up in the oven. Thank you for sharing your recipe. ☺️
Iadd chia & Falx seed tost it it very good
I was surprised that I had to dig to find another commenter that thought this tasted really metallic. I followed her advice, halved the baking powder and added some lime juice to cut through the metal taste. It was much better like that. I could eat it as an open face egg sandwich but still too metallic to eat as a sandwich.
You can leave out the baking powder all together. I do, as I hate the taste.
i’m glad you said that, as I put in too much, didn’t nix it properly, and it was really bitter and salty, not to mention a bit eggy, and I put in a lot more almond four than I should of.
Kayla, Sometimes its the actual baking powder. Try using a NON-Aluminum powder or substitute Baking Soda (look up the amount).
Love this bread.
Can I use baking soda+cream of tertar instead of baking powder? I can’t have starches of any kind (gluten-free or not)
Yes you can use baking soda an cream of tarter
Made this just a couple days ago for a small sandwich. Really enjoyed it.. then tonight, (let’s be honest I just finished it)..I tried changing it up a little. Melted the butter, added 1tsp of Allulose sweetner 1/2 tsp cocoa powder (should have done a full tsp), a splash of heavy cream, and 1/4 tsp of vanilla extract as well as just over 3 tbsp of blanched almond flour.. It wants to float up out of the container, but thermal expansion aside it comes out like a small cake. cut it with my bread knife and put in the toaster.. in the container it came out of, I rinsed it out and melted 1/2 tbsp of butter and mixed in 1.5tsp of granulated Allulose sweetener and used as a glaze. OMG it was delicious! My wife hates eggy flavored baked goods, once it came out of the toaster she wanted some for sure.. the hint of chocolate in the air.. I could eat that every day. Now I want to try blueberries in the mixture and a bit more Allulose and see if I can get a muffin type pastry out of this. TY SO MUCH! Huge bread fan my whole life, I’ve really missed bread and baked goods. Now I have both in 90 sec!
This is a very versatile recipe. I’ve made a microwave brownie and “sponge” cake for strawberry shortcake by doing as you did. I’m going to add some cream the next time; thanks for that suggestion. When I use it to make brownies I add Dutch dark chocolate and chocolate chips.
‘Twas terribly eggy, like a thick dry Omlette. But having NOT had bread for over 6 weeks it was so welcoming and easy – I get put off by recipies that require things not generally found in your cupboard.
A decent layer of marmite and the eggyness almost disappears.
Thankyou 🙂
Try using egg white only for less eggy taste.
So good! I add a pinch of chia seed and a bit of flaxseed for good measure…so yummy toasted!
show me the oven baked
Tastes very eggy. I really don’t miss bread enough to eat this.
Leave out the egg yolk.
The 90 second keto recipe is delicious. I made it for the first time today and will continue to do so. I am interested in more keto bread recipes.
Delicious like an English muffin!
What power level for the microwave please?
Most microwave ovens default to HIGH.. Just go with the time instead of the power level.
Thank you. It turned out great. Cooked them in the microwave in a onion soup bowl, perfect size. My wife liked it and she’s very picky.
Microwave how long for 2?
Very easy to make and it satisfied my craving for bread.
I’m curious to know why it takes 3 TBLS of almond flour but if you use only 1 TBLS of coconut flour, to make one bread….how can it be the same?
Coconut flour is three times more absorbant the almond flour. Hope it helps
Delicious. Life changer when you constantly run out of gf bread. Thank you
Clever idea for the hot dog bun!
I wasn’t quite sure what to expect, but this bread was delightfully soft, tender, and delicious! Even though almond flour is one of the few ingredients it didn’t have a grainy almondy texture or strong flavor. I’ve tried enough odd paleo baked concoctions, and this is far better than most! Can’t beat the fact that it’s all items I always have at home, and was able to whip it up, nuke it, and enjoy in no time! Thank you!
Do NOT bake in a ramekin. The ramekin is too small and the bread overflows and makes a mess. Use a mug.
What size ramekins did you use? Whatever the size is, make sure not to fill it more than half 🙂
Delicious and unbelievable thanks for sharing!
I made one of these muffins and it came out perfect. It was heavier than regular English muffins and the taste is definitely acquired but it was just fine for breakfast. I only had half as it is much more dense and filling than regular English muffins.
Ramekin is good with added blueberries and some mokfruit sweetened for little blueberry muffin
Very easy. Even I can make this. 🙂 Can’t taste the egg. When toasted, tastes like bread with a touch of muffin. Very good with peanut butter. Thanks for a great recipe
Pyrex makes two sizes of ramekins. The larger of the two would probably work for this. They are very plain but I use them for many things, like for a serving of fruit, pudding, whatever food I might have on the side. I’m not doing keto but even if you are you’d still find uses for them.
I used a ramekin but baked in the oven on 375 for 12 minutes while I made keto sausage gravy.
The bread didn’t rise over the top.
I tried microwave last time and I prefer the oven method.
Tried this today and it tasted quiet good. Thank you for the recipe. Much Apprecaited xo
Thank you for such a wonderful recipe!
I was wondering this bread can be kept in refrigerator for how long?
I made a hot dog roll using the top of a porcelain butter dish from West Elm. Came out perfect with the single recipe & you can “top split” the bun.
Tried this today. Taste bad a first. Add everything bagel seasoning. Taste a little better. Will try some of the suggestions in the feed the next time. But. It will work as a bread substitute. Thanks
How do you sub the microwave? I don’t have a microwave!
You can bake in ramekins at 350F for 10 mins or until cooked through.
Thank you for the recipe! Is it just me or that’s how it tastes? I followed the recipe and the result tasted absolutely horrible, I had to put is in the bin. I did a second one beating the egg and I used avocado oil this time instead of butter and I used less than a half the amount of baking soda (less than 1/4 teaspoon) and activated it with a few drops of lemon to avoid that horrible taste from the baking soda. The result is absolutely delicious!
You can add 1/2 tablespoon of peanut butter powder and a little package of artificial sweetener. It makes it kinda like dessert.
A little heavy whipping cream and a little artificial sweetener and pour that over it
You need to use baking powder not baking soda…
My family loves these, thank you so much for making my mornings easier 🙂
I want to ask, can I make these and store them in fridge over night?
You can store them in ziplock bags in the fridge and toast as needed.
I’ve had these and are really good. I’ve even passed the recipe to my daughter and she LOVES them. I need to know if I can use egg whites and not the yolk
Made this today and whipped the egg white until peaks formed as suggested in another recipe I found. I also used coconut flour. It came out nice and fluffy. 😁