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
Notes
Equipment
Nutrition
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.
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.