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 made a triple batch and put it in the waffle maker and it was delicious.
I made these tonight..hubby and I LOVED THEM..kids liked them but that’s a won for the kids lol..my son thought they tasted like eggs but i thought they were very bread-like. I used the almond flour option. Made them in small ramekins and cut them into three slices each.
So glad the kiddos and hubby enjoyed the bread, Megan!
Made this brad today, double. my husband rather fussy but he enjoyed the bread as well we had a tex mix hot dish. Yummy. Thanks for the recipe.
Thanks or the feedback 🙂
If anyone wants to spruce things up a bit I suggest adding a tbsp of bacon bits and a tbsp of cheddar or any other shredded cheese you may enjoy. Just add it to the mix and proceed as always. Also, toasting the bread makes it more manageable if you use it to replace burger patties or bread to make sandwiches.
If I am reading it correctly, instead of 3 tbsp of Almond Flour I only need one for Coconut Flour?
Exactly!
Yummy easy recipe!! Love it with grilled cheese toasties, with eggs and with cream cheese and strawberries!
I was so excited to try this recipe. I used all the required ingredients measured perfectly. Microwaved it for 90 seconds. It was beautiful when it came out.
However, it had a very odd smell. I took a bite and actually had to spit it out. It was disgusting, it tasted like it smelled.
Any ideas or suggestions? I was so disappointed.
I’m so sorry about that, Doreen! Did you use baking powder or baking soda? people accidentally use the wrong one all the time and the taste can be overwhelming. Other than that, I’m not sure why the recipe did now work out for you!
I just tried this. Not good by itself, smelled like egg, so I cut it in half & grilled both sides of each half as shown in video, topped each half with cheese & a fried egg. Was great for sopping up my egg yolk!
I did the maths on this for using coconut flour instead of almond, (1 tbsp) and butter, and the macros are quite different:
Carbs: 3.2g
Fat: 11.1g
Protein: 9.9g
Kcal: 135.5
Are you showing total or net carbs ?
Great bun! I added 1/2 tsp ACV and 1 tsp psyllium husk. Made a nice tall bun. Cut in half, put a slice of chhese and a salami and some greens and yummy burger ready in minutes. I love to make this as lunch to take to office for my husband. He loves it. Thank you so much. Would try the coconut flour one I found in the comments.
Just made one with coconut flour too. Came out great as well. But I like the almond flour one taste wise. I added 1 TSP psyllium husk and 1/2 TSP ACV like I did with the almond flour bun. Gives a better rise. Baked in the oven for 12 minutes. Tastes great with butter and cheese.
These are the total carbs. For net carbs simply subtract the fiber and half the sugar. Enjoy 🙂
I was trying to find the total carbs. So if I subtract the fiber (with almond flour) it is 2 carbs. I love it but dont want to eat too much of it.
You mention baking it in the oven. Does this make it more bread like?? I try to prep for the week and would be willing to make several of these at a time.
Yes, the texture is close to bread and crispier in the oven.
I don’t really like the eggy taste so experimented. I used the egg white but used 1.5 tbsp of half and half instead of the yolk. I also added 2 more tbsp of the flour and it came out good. Not eggy at all and a little heavier like bread.
What size ramekin for the microwave or what type of (size) dish would you use for the oven?
Great idea. I added 1/2 teaspoon of Jack Daniel’s Tennessee Honey (my stand in for vanilla extract) to add a little flavor. I made this in a 1-cup bowl and it looked like a muffin. I will try adding chopped walnuts or pecans and maybe add some blueberries next time. A 2-cup bowl made a better bread. Thanks for posting this.
Uncle Eddie please. tell me where you got a 2 cup bowl..
Truly good! A new breakfast favorite. I added salt and pepper and had it with shredded Emmental cheese and a slece of cheddar.
Absolutely delicious! Especially after not having any bread for over 30 days! So easy and yummy. If I use the 1 T. of coconut flour only, will it be the same size? And how many net carbs?
Just made it both ways, w/ 3T almond vs. 1T coconut flour. They came out the same size (the c-nut flour expands while you’re mixing it). That one smelled slightly of coconut, but no objections.
They both tasted quite “eggy”, next time I might try the egg white with half and half substituted for the yoke eksewhere suggested in the comments. It might be fun to see how the recipe responds to a bit of yeast, too.
I’ve used this recipe several times but tonight I was feeling frisky so I added 1 packet of splenda, one drop of almond extract, I drop of vanilla extract and poured into a greased frying pan at medium heat. Flipped after 2 minutes and when golden brown on both sides it made a perfect pancake! Sweet and delicious. Omg! I want to make a stack! Amazing!
I love the bread and would like to know if it can be frozen for later use?
Awesome, l’ doing this recipe in all different ways! I added shredded mozzarella and a bit of Salt and was awesome, i did one with curry powder, cream cheese and aonori seaweed and was even better.
So easy to make and so satisfying to prepare in many ways!
Thank you
I’m excited to try this and will let you know my thoughts . Sometimes living a better lifestyle can be expensive. You have to find what works for you. Carbs Shmarbs. If you are doing Keto and are taking care of yourself you will be ok. I’ to excited I can’t wait! TTYL
I made this and it turned out really bitter. Any idea why that might be?
Maybe too much baking powder?! x
I had the same result. Good consistency. Terrible aftertaste
Absolutely delicious! I threw in some bagel seasoning…. omg. Thank you !!!!
Great recipe. I have used a smaller size ramekin for poached eggs and cheese and was wonderful. Will be using a larger size ramekin for a breakfast or lunch sandwich.
just started making this the other day. have been adding herbs & spices.
the absolute best is the “everything” mixture i originally made for some fat bombs.
tried this tonight to use as a burger bun.
awesome!!
Excellent work Layla. Thanks for this!
You are welcome, Paul! Thanks for the 5-star review 🙂
The bread is palatable but VERY high in calories for 1 pc of bread?! Am I misunderstanding something here?
Hi Barb, this is a recipe for hight fat low carb diet, or kero diet, so plenty amount of good fat is needed..
Thanks. FYI.
Quite costly for a small keto breakfast, in terms of carbs, but still pretty darn good. Question is if I made a few in advance. What is the best way to store them?
I would also like to know if this bread can be frozen for later use?
does this recipe travel well/keep till lunchtime? i want to take it to work! how should i store it and how should i warm it up? should i toast it before i pack it up? thanks!
Tried this recipe for the first time this morning, for breakfast, with my husband. We BOTH love this keto recipe! I have already made this the second time doubling the dry ingredients, using avacado oil and duck eggl turned out GREAT!!! Will definately be tinkering with flavors and combinations, maybe flax meal with almond…….cinnamon and Splenda brown sugar…..Thank you, for this versitile, yummy keto recipe!!!
Thanks for the feedback, glad you enjoyed it!! 🙂
Love this so versatile savoury or sweet added monk fruit sweetener and vanilla cut in slices topped with natviasugar free raspberry jam (1.7 g)carbs and dollop of whipped cream . Great special treat even great for visitors with coffee .
I made one this morning in the microwave. I had to cook it for almost 2 minutes in my microwave. I toasted it in unsalted butter on the stove. The only feedback that I can provide is that it was the consistency of cornbread. I believe the Almond Flour causes this. Otherwise I liked it. Maybe next time, I’ll add cheese. Thank you for the recipe.
Sounds delicious!
It’s really eggy and needs an additional flavor. I toasted in my toaster, buttered it and spread a thin layer of all fruit jam on it (keto be damned) and it was tasty. I might tried doubling the recipe except using just one egg, and see if that reduces the heavy egg flavor. If that works, I’ll try it x 3 with one egg. A perfectly fine bread substitute considering and plenty of room to tweak to taste. A hint of salt and splenda might nudge it in the direction of a burger bun or dinner roll. If I have any luck, I’ll report back. Thank you for sharing.
I tried this again with 1/2 an egg, 1 packet of Splenda, quarter tsp of cinnamon, and about a teaspoon of water. It was good. Less egg didn’t seem to hurt how the bread puffed up, but did help the egg flavor not compete with the other flavors. It could’ve used more sweetener and cinnamon, but I toasted in my toaster, buttered it, and ate it up! I’ll keep tweaking. It’s a very versatile, quick recipe!
Can I use regular baking powder, or does it HAVE to be double acting? I can’t find that locally, I would have to try and find it online. I find these are a lot more expensive when you purchase them online….
I use ordinary baking powder and the taste is delicious. X
Can I quadruple (or more) this recipe ? That way I can make a big batch and freeze them. They are very good!
Can I use coconut flour as replacement to almond flour? What is the measurement if coconut flour is permissible?
Sure. You can replace it with a 4:1 ratio.
I recently made 4 lots of this creating variety by adding a teaspoon of different seeds, herbs to each batch such as sesame seeds, poppy seeds, hemp seeds and garlic herb seasoning.
Let them cool then stored in containers until the following day. I was then able to slice each ‘loaf’ into 5 thin slices – so 20 slices all up. I then dried them in a low temperature oven (100 degrees C) on wire racks so that air circulated all around. Takes about 1 hour but do keep an eye on them and rotate the racks as necessary.
Stored these ‘crispbreads’ in an airtight container – great for dips, pate, cream cheese, etc. or as an addition to a salad for texture and crunch.
From Australia