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90 Second Keto White Bread

4.7 stars, average of 48 ratings

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This a great keto bread recipe for busy days when you don't feel like spending too much time in the kitchen. It's incredibly fluffy, low in carbs and high in protein. It's the perfect vessel for just about any topping you can think of.

This white bread recipe is adapted from my 90 Second Keto Bread. I wanted to create a lower calorie, lower fat and higher protein version similar to Maria Emmerich's popular Protein Sparing Bread but with additional nut flour for texture.

How to Make Quick White Keto Bread

All you need to make this easy grain-free bread is almond flour, psyllium powder, protein powder, cream of tartar, salt and egg whites.

You'll need to beat the egg whites with cream of tartar (or apple cider vinegar). This will stabilize the egg whites and keep them fluffy. Then you'll slowly beat in the remaining ingredients until well combined

You'll then transfer the mixture in a square microwave-friendly container (or beat directly in it like I did), and cook in the microwave until fully set. This should take about just 90 seconds.

I tested four recipes before I ended up with the version I wanted. The third was almost perfect but needed some more tweaks. Here's what I learnt:

  • Don't use whole eggs. You want light and fluffy texture. Whole eggs are also more likely to make the bread taste eggy.
  • Don't use just protein powder but instead combine it with nut or seed flours. It may be down to the fact that this is a microwave recipe and too much protein powder makes it dense and very spongy. My first two attempts failed because I used too much protein powder (3 tbsp instead of 1 tbsp). After a few hours they were hard as cardboard and the taste wasn't good either.
  • Wondering which protein powder to use? Unflavored, plain egg white protein powder, powdered egg whites or whey protein powder will all work well in this recipe. I tried them all.

Want to create your own keto bread? You can make any customizations in our KetoDiet App!

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Recipe Tips

Nut-Free Quick Keto Bread

If you need to make this keto bread nut-free, replace the almond flour with the same amount (1/4 cup) of ground sunflower seeds. The bread won't be white but it will be just as fluffy.

I haven't tried using coconut flour but if you do, start with 1 1/2 tbsp coconut flour. Coconut flour is dense so the egg whites will be more deflated and the bread won't be as fluffy as the one made with almond flour.

Do I Have to Use Protein Powder and Psyllium?

I tried the exact same recipe but without protein powder and also without psyllium. It was good when toasted but otherwise it didn't rise as much and was too moist. Instead of skipping these ingredients, use some of the alternatives below but keep in mind they won't produce the same results.

If you want to avoid protein powder, you will need to add about 2 tablespoons of almond flour, or 1 1/2 teaspoons of coconut flour.

If you want to avoid using psyllium powder, you can either add 2 tablespoons of almond flour or 1 teaspoon of flax meal or 1 teaspoon of ground chia seeds.

No Microwave?

You can make this in the oven too! While I haven't tested this myself, I'll give you some general tips based on my experience with similar recipes.

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 15-20 minutes. The smaller the container, the longer it will take to bake through as the bread will be thicker. If you use the oven, it's better to double or triple the recipe.

What To Do with Leftover Egg Yolks

Use any leftover egg yolks to make some Low-Carb Lemon Curd, Creamy Keto Vanilla Ice Cream or our Super Creamy Keto Vanilla Popsicles. You can even use the egg yolks to make some Creamy Keto Coffee for breakfast.

How to Use Keto White Bread

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

I topped mine with a generous layer of creamy mascarpone cheese and some of my Chunky Sugar-Free Strawberry Jam. Sweet or savory, the options are endless!

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Hands-on Overall

Serving size bread, 2 slices

Allergy information for 90 Second Keto White Bread

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian

Nutritional values (per serving, bread, 2 slices)

Net carbs3.2 grams
Protein17.4 grams
Fat13.3 grams
Calories205 kcal
Calories from carbs 6%, protein 34%, fat 60%
Total carbs7.4 gramsFiber4.3 gramsSugars1.7 gramsSaturated fat1 gramsSodium341 mg(15% RDA)Magnesium74 mg(19% RDA)Potassium361 mg(18% EMR)

Ingredients (makes 1 serving)

Instructions

  1. Crack the eggs and separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips above). 90 Second Keto White Bread
  2. Place the egg whites in a mixing bowl or a microwave-friendly glass container like I did. Add the salt and cream of tartar (or use the same amount of apple cider vinegar instead).
  3. Using a hand mixer, beat on high speed until fluffy, soft peaks form. Reduce the speed and add the protein powder, almond flour and psyllium powder. Use a spatula to evenly spread and level the fluffy mixture. 90 Second Keto White Bread
  4. Microwave on high for 90 seconds, or until it's fully set (oven instructions and in the recipe tips above). 90 Second Keto White Bread
  5. When cool, cut in half widthwise and place in a toaster or in a hot dry pan to toast. Depending on how you use it, this bread will serve one to two. 90 Second Keto White Bread
  6. Serve just like bread with any toppings or with a salad. You can also use sweet toppings like mascarpone and some Chunky Sugar-Free Strawberry Jam.
  7. Store wrapped in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months. 90 Second Keto White Bread

Ingredient nutritional breakdown (per serving, bread, 2 slices)

Net carbsProteinFatCalories
Egg white, fresh
0.5 g7.2 g0.1 g34 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0.1 g0 g0 g0 kcal
Egg white protein isolate (Jay Robb)
0.2 g4.7 g0 g22 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Psyllium husk powder
0.2 g0.1 g0 g1 kcal
Total per serving, bread, 2 slices
3.2 g17.4 g13.3 g205 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (11)

Hi!  Mine came out crunchy...is it possible that i cooked it too long?  I'm new to the keto bread thing, but the only substitution I made was 1 T. almond flour for the psyillium powder.  Thanks!

Hi Cara, I think it's more likely the cooking time/power rather than the substitution. I made this without the psyllium and it was still soft and fluffy, maybe a little more moist. It could also be the size of the cooking bowl as it will take less to cook if it'a bigger (the batter will spread out thinner). Try cooking it in 30 second intervals instead the full 90 seconds. You may need just 60 seconds.

Do you think this would cook appropriately on a griddle or fry pan? Thank you for the recipe, I plan on making this one in the morning!

I think this may cook well or a regular (not griddle) pan. I'd either use a non stick our a well seasoned cast iron skillet, both lightly greased. I hope that works! 😊

Definitely better than the recipe you got inspiration from (without any lack of respect for Maria, of course... but this one is far way better both for texture and flavour, neutral to be adapted to sweet/savory dishes, but with a less "anonimous"and fake feeling in the mouth): great improvement, thanks Martina 😊

Thank you so much Roberta! I think Maria's bread is great for those who really need to keep their carbs as low as possible (therapeutic uses) and those doing carnivore. This on the other hand is a bread with more authentic texture if you don't mind the few extra carbs 😊

What are the dimensions of your baking dish?

I used a glass container where the base is about 10 cm (4 inches) and goes slightly wider on top.

Martina, can I use something other than 1 tsp psyllium powder?  I don't react well to it.
Marla

You could add 1-2 tbsp more almond flour. I made 4 versions and version 3 wasn't actually that bad but it was a bit too moist. In that bread I used 2 egg whites (beaten until fluffy with cream of tartar and a pinch of salt) and added 1/4 cup of fine almond flour (ideally sifted to avoid clumps). I skipped both psyllium and protein powder so it's not 100% comparable. The bread was great when toasted but without toasting it was a bit too wet. I think adding 1-2 tablespoons of almond flour and skipping the psyllium will make a good bread. (Recipe tips updated)

Thank you so much for the suggestions!