90 Second Keto Bread

4.7 stars, average of 221 ratings

By Martina Slajerova, updated July 24 202118
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This a great way to make a fluffy low-carb bread in just a few minutes!

I used the easy 90 second keto bread from our Grilled Cheese Sandwich which I fine tuned to make the texture fluffier with an additional 1 teaspoon of psyllium powder.

You can use this easy Low-carb 90 Second Bread to make Keto French Toast, Keto Grilled Cheese Sandwich or Keto Bread Pudding.

How To Make 90 Second Keto Bread

All you need to make this easy grain-free bread is almond flour, psyllium powder, baking powder, salt, olive oil (or ghee) and egg.

You'll simply mix all of the ingredients together, pour in a square microwave friendly container, and then cook in the microwave until fully set.

If you don't have a microwave, pour in a small ovenproof baking dish lined with parchment paper and bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) until fully set and lightly browned on top. Depending on the size of the container, this should take 8 to 12 minutes. The smaller the container, the longer it will take to bake through as the bread will be thicker.

How To Make Nut-Free 90 Second Keto Bread

If you need to make this keto bread nut-free, just make the following swaps:

replace the almond flour with the same amount (¹/₄ cup) of ground sunflower seeds
replace the almond flour and psyllium powder with 1 tbsp coconut flour (8 g/ 0.3 oz) + 2 tbsp (14 g/ 0.5 oz) flax meal (this bread will be thinner and you won't be able to cut it widthwise).

0 days, 0 hours, 0 minutes

Hands-on 5 minutes Overall 5 minutes

Serving size bread, 2 slices

Allergy information for 90 Second Keto Bread

✔ Gluten free

✔ Nut free

✔ Nightshade free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Low FODMAP

Vegetarian

Notes

Recipe can be made nut-free or coconut-free.

Nutritional values (per bread, 2 slices)

Net carbs3.3 grams

Protein11.7 grams

Fat31.4 grams

Calories342 kcal

Calories from carbs 4%, protein 14%, fat 82%

Total carbs7.5 gramsFiber4.3 gramsSugars1.3 gramsSaturated fat4.4 gramsSodium527 mg(23% RDA)Magnesium74 mg(18% RDA)Potassium239 mg(12% EMR)

Ingredients (makes 1 serving)

¹/₄ cup almond flour (25 g/ 0.9 oz)
1 tsp psyllium powder
¹/₂ tsp gluten-free baking powder
1 tbsp extra virgin olive oil or ghee (15 ml)
pinch of sea salt
1 large egg

Instructions

Place all of the bread ingredients into a small bowl and mix well. (Instead of olive oil you can use melted ghee.)
Mix until well combined.
Lightly grease a ramekin, or like me find a square storage container. Pour the mixture into the container. Microwave on high for 90 seconds. Turn out and cool on a rack.
Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for 12-15 minutes or until cooked through.
When cool, cut in half widthwise and spread butter on top, if desired. (If you are making the nut-free bread with coconut flour, this bread will be thinner and you won't be able to cut it widthwise).
Place in a toaster (optionally, spread some butter on top) or under a broiler to brown and crisp up.
Serve just like bread with any toppings or with a salad.
Store, wrapped, in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months.

90 Second Bread
Step by Step

★★★★★★★★★★

4.7 stars, average of 221 ratings

Fluffy, super simple low-carb bread made in less than 5 minutes. This gluten-free bread is ideal for sandwiches, lunchbox meals and to serve as a side with salads.

Hands on5m

Overall5m

Servings1

Calories342 kcal

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Ingredients

¹/₄ cup almond flour (25 g/ 0.9 oz)
1 tsp psyllium powder
¹/₂ tsp gluten-free baking powder
1 tbsp extra virgin olive oil or ghee (15 ml)
pinch of sea salt
1 large egg

Instructions

Place all of the bread ingredients into a small bowl and mix well. (Instead of olive oil you can use melted ghee.)
Mix until well combined.
Lightly grease a ramekin, or like me find a square storage container. Pour the mixture into the container. Microwave on high for 90 seconds. Turn out and cool on a rack.
Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and bake for 12-15 minutes or until cooked through.
When cool, cut in half widthwise and spread butter on top, if desired. (If you are making the nut-free bread with coconut flour, this bread will be thinner and you won't be able to cut it widthwise).
Place in a toaster (optionally, spread some butter on top) or under a broiler to brown and crisp up.
Serve just like bread with any toppings or with a salad.
Store, wrapped, in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months.

Nutrition (per bread, 2 slices)

Calories342kcal

Net Carbs3.3g

Carbohydrates7.5g

Protein11.7g

Fat31.4g

Saturated Fat4.4g

Fiber4.3g

Sugar1.3g

Sodium527mg

Magnesium74mg

Potassium239mg

Detailed nutritional breakdown (per bread, 2 slices)

Net carbs	Protein	Fat	Calories
Total per bread, 2 slices
3.3 g	11.7 g	31.4 g	342 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g	5.4 g	13.1 g	148 kcal
Psyllium husk powder
0.2 g	0.1 g	0 g	1 kcal
Baking powder, gluten-free
0.5 g	0 g	0 g	3 kcal
Olive oil, extra virgin
0 g	0 g	13.5 g	119 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g	6.3 g	4.8 g	72 kcal

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Anu (https://uptognugood.com/) one year ago # Reply

This is SO simple and delicious, love it!! I've made your 90-second white bread before, and while that's fantastic too, I prefer the flavour of this one with the whole egg, and it's more convenient to use an entire egg this way too. This was gorgeous toasted in the oven and slathered with butter to accompany a keto leek soup. The perfect solution to a cold winter's day. Thank you so much! This recipe is perfect as written, I didn't substitute anything 😊

Martina @ KetoDiet one year ago # Reply

Thank you Anu, me too! The white bread is great but this one is my favourite flavor-wise. I'm not too keen on the egg white bread trend :-D

Dawn Foote 2 years ago # Reply

Hello, i see you usually use a glass dish for this lovely bread. There are so many different size square dishes what size would you suggest for the bread? Thank you Martina.

Martina @ KetoDiet 2 years ago # Reply

Hi Dawn, I've tried a few options actually! Last time I used a 12 cm (5 inch) square glass container. A little smaller or bigger container will work too. The only difference is the thickness you'll get and whether you plan to slice it widthwise after cooking.

Tonze 3 years ago # Reply

Keto is the to go these days!

Wendy 3 years ago # Reply

Good morning....
Where did you get the blue bread shaped container u used to make your bread?
Thanks,
Wendy

Martina @ KetoDiet 3 years ago # Reply

Hi Wendy, I got that from Amazon. It's a sandwich container for kids 😊 I actually use a square glass container more than this because I don't like microwaving the plastic one.

Illona Metcalfe 3 years ago # Reply

Is it possible to swap almond flour with hemp flour in this recipe?

Hi Illona, I've never used hemp flour in my recipes but I assume that if it's made from ground hemp seeds (simply ground, not defated), you can use them interchangeably.

Anne-Marie 3 years ago # Reply

Hi Martina,
Great recipe!
Is it possible to replace the egg by something else for someone allergic?
Anne-Marie

You could use this recipe instead 😊 I recently uploaded an improved version! Quick Keto Eggless English Muffin

shalom 3 years ago # Reply

Several months agao I was looking for a simple keto bread recipe that my 80+yo Mom could make. I found a version of 90 second bread that used whey protein. Since it is sometimes difficult to find a low carb whey powder I decided to experiment with the recipe. After omitting some ingredients, adding others and changing the amounts of others it has now become my recipe. There are only two ingredients that are the same and they have different amounts. What I ended up with is very similar to yours LOL, which I just found today. Mine doesn't have the oil and sometimes I sub the psyllium with ground chia. I prefer to use my toaster oven instead of the microwave (but it works in the microwave too). I made up packets of all the dry ingredients and all she has to do is mix an egg with it, then cook it. It reminds me of a whole grain bread.

Thank you Shalom, I know how that is, I'm always looking for ways to simplify recipes as not everyone can make a "proper" bread and spend an hour in the kitchen, or have a mixer to make the dough. I sometimes substitute the flax with chia meal too, it's so similar! I find that adding flax does make the bread taste more like a whole grain bread while making it with just almond flour, coconut flour and psyllium makes it taste more neutral.

Xio 3 years ago # Reply

Can I use ground hazelnuts instead of almond flour as 1:1 substitution? Would ground macadamia not work because its fattier?

Hazelnuts? definitely! Just keep in mind the flavour will be quite strong and not so suitable for savoury recipes, at least that's what I think. Macadamia nuts seem like a much better alternative. I'd use 1/3 cup macadamia nuts - blended with the remaining ingredients, and I'd skip the olive oil (macadamias are already fatty and you won't need it). I hope this helps. Let me know how it went! 😊

Albertina (https://wearejetson.com/) 3 years ago # Reply

I have yet to try this and it looks pretty delicious! I will definitely try this today. Thanks for sharing!

Wenchypoo 3 years ago # Reply

Where in the world did you find your bread molds? The closest I casn find is a square Ziplock food storage container (sandwich size). Your bread actually looks like bread slices, whereas mine are just bread squares.

I got mine on Amazon (UK), I think it was a lunchbox container for kids 😊 I also use my square glass container, about the size of a slice of bread but just square.

90 Second Keto Bread

How To Make 90 Second Keto Bread