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Clearly, I can be a bit slow because recently I saw a post from a keto friend using 90 second bread.
I was like “What is this magical bread?” and did some research. Well. I have been cooking, creating and eating a steady diet of 90 second bread variations ever since.
It’s so quick, delicious and versatile and (duh) only takes 90 seconds to make. I added a teaspoon of Swerve and 1/4 teaspoon of cinnamon to a standard 90 second bread recipe to make this base.
This low-carb bread and butter pudding is so close to the real thing that I don’t think most people would even know that it’s keto. Serve with thick whipped cream or keto ice cream. Enjoy!
If you don't have a microwave, you can make the keto bread in the oven. To do that, simply mix all of the bread ingredients and pour into a 20 x 20 cm (8 x 8 inch) baking tray. Bake in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 20-25 minutes or until cooked through. Once cooked, a wooden stick inserted in the dough should come out clean.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.2 grams
Protein14 grams
Fat48.2 grams
Calories512 kcal
Calories from carbs 3%, protein 11%, fat 86%
Total carbs6.2 gramsFiber2 gramsSugars2.4 gramsSaturated fat22.1 gramsSodium444 mg(19% RDA)Magnesium67 mg(17% RDA)Potassium334 mg(17% EMR)
Ingredients (makes 4 servings)
90-Second Keto Bread:
Bread & Butter Pudding:
Instructions
- To make the 90-second bread, mix together 1 large egg, 3 tablespoons of almond flour, 1/2 tsp baking powder, 1 tbsp melted ghee, 1 teaspoon of granulated sweetener, and 1/4 cinnamon.
- Pour the batter in a one-cup (240 ml/ 8 fl oz) ramekin and microwave for 90 seconds. Tip out and let cool. Repeat until you have four breads.
- Cut the bread rounds in half and spread one side generously with butter.
- Grease an ovenproof dish and tear the bread into rough chunks, layering them in the dish.
- Combine the almond milk and cream in a small saucepan and heat gently until hot. Remove from heat and set aside to cool.
- Place eggs, vanilla and Swerve in a mixer bowl and whisk on high for approx. 5 minutes until light and airy.
- Turn the mixer to low and slowly drizzle the warm (not hot) milk mixture in.
- Scatter the nutmeg over the bread and then pour the milk mixture over. Sit for 30 minutes to allow it to absorb.
- Meanwhile, preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Bake for 45 minutes.
- Remove from the oven and let it sit for a few minutes before serving. Store, covered, in the refrigerator for up to 5 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 3.9 g | 9.5 g | 106 kcal |
| Baking powder, gluten-free |
| 0.5 g | 0 g | 0 g | 3 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 10.1 g | 90 kcal |
| Almond milk natural (unsweetened) |
| 0.2 g | 0.3 g | 0.7 g | 8 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Nutmeg, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Total per serving |
| 4.2 g | 14 g | 48.2 g | 512 kcal |
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