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.
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
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.
Well, Chef, for those of us trying to stabilize our glucose levels, we will call anything that’s even somewhat similar to our long lost loafs “bread”. We all know what real bread looks like and tastes like but, unfortunately some of us have had to resort to alternatives. I, for one, am truly grateful for this alternative. Go chew on a French Baguette and hush!
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!