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.
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!
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!!
Absolutely love it
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.
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.
I wonder if this works with a flax egg. And maybe even with quinoa flour. So many ways to experiment!
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!
Simple,quick and tasty. Thank you
Thanks so much, with this recipe, protein mug cake and cookies I cannot believe this is a diet! I’m loving it
thank you for the article
Love this recipe and used it before! Such a great latenrsitve to bread! Can I lessen the amount of oil? Maybe 1/2 Tbsp? I’m trying. To keep the fat content down.
Pretty good and very easy! I used coconut flower and it was a tad eggy and coconutty – might test with almond flower in the future.
Either way it’s great to have a low carb vessel for my cheeses, hams, avocado etc in lieu of my favorite breads and crackers.
Have tried other’s, this one came out PERFECT. Made a ham and cheese with mayo, nice to have a sandwich without feeling guilty.
Wow! my first foray into keto was AWESOME thanks to your recipe! The muffin was good. The recipe was sooooo super easy and edible that I conjured up a dessert on my second try and mi novia and I, we were delighted with the confection.
I get over 300 calories when figuring out this recipe. What am I doing wrong?
This recipe is perfect and exactly what I needed! Thank you so much for sharing!
This is a go to! So darn good and satisfying.
I’m not genius, but how does two dry ingredients and the smallest amount of moisture. Makes anything Other then sand and a waist of time!
It’s the egg, Brandon.
Eggs contain a ton of liquid Brandon, the bread is great. Dont be ignorant about it 🙁
An amazing bread-like texture. Sometimes you’ve got to try it to believe it.
I just made it simple to make only a few ingredients hard to get wrong I used blanched fine almond flour the finished result looks nothing like in the picture it doesn’t come out white a fluffy it comes out more like brown Mimi muffin the texture is like a sponge and it tastes disgusting was really disappointed.
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.