90-Second Keto Bread In The Microwave
By Carine Claudepierre
Published on 06/07/2019 - Last updated on 11/06/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This 90-second keto bread recipe is the easiest keto bread recipe to quickly fix all your bread cravings with only 5 grams of net carbs per bread!
Bonus, this keto microwave bread recipe is also gluten-free and dairy-free.
What’s A 90-Second Keto Bread?
A Microwave keto bread is a low-carb bread recipe cooked in the microwave bread for only 90 seconds to quickly fix your bread craving.
It’s the perfect low-carb keto bread recipe to make a quick breakfast sandwich or toast.
How To Make Keto 90-Second Bread
It’s very simple to make keto microwave bread.
Ingredients
All you need to make yours are 6 simple ingredients:
- Almond flour or almond meal – both options work very well. However, almond meals make the bread darker in color and a bit gritty in texture. If you are a keto beginner, I highly recommend ultra-fine almond flour to enjoy this keto bread 90-second recipe. Read how to choose your keto flours to become an expert!
- Coconut flour – the combination of both flours creates the best bread texture, similar to wheat-based bread, without the carbs. If you don’t have coconut flour, you can replace it with more almond flour, but the bread crumb will have a softer, more cake-like texture.
- Egg – this recipe needs an egg. It won’t work with egg replacers like flax egg or chia eggs. Try my egg-free 90-second keto bread recipe if you are after an egg-free keto bread recipe or on a vegan keto diet.
- Baking powder to give your bread a little rise.
- Olive oil or melted butter.
- Water
Combining Ingredients
Now, in a small bowl, combine the dry ingredients. Then, add the beaten egg, water, and olive oil and whisk until a smooth batter forms.
Spread the batter in a microwave-safe bowl.
There are a few different mugs or containers you can use to bake your 90-second bread recipe.
- A regular 12 oz coffee mug – this is the best way to make a small individual bread loaf with a cylinder shape. Then, slice the bread cylinder into 4 thin slices.
- A microwave-safe square pan – to make triangle sandwiches as seen in my pictures. Cut the square in half to make triangles.
Baking 90-Second Keto Bread
Most microwave runs at 900W, but some also run at higher power up to 1200W or lower intensity of 600W.
Depending on the watts of the microwave, the regular 90 seconds of baking time won’t deliver the same bread texture.
In fact, when we call this recipe a 90-second microwavable low-carb keto bread recipe, it’s for a standard microwave setting of 900W!
Adjusting the baking time to the power of your microwave
If your microwave runs at:
- 900W – microwave the bread for 90 seconds.
- 600W – microwave the bread for 90 seconds, then add 10 extra seconds if the bread is still moist or wet in the center.
- 1200W – microwave the bread for 60 seconds, then check the consistency and add an extra 10 seconds if it is still moist or wet in the center.
- Don’t know what the power of your microwave is? Play it safe and microwave the bread at the minimum baking time of 60 seconds. Then, check the texture and return to the microwave by 10-second bursts until the center is set, not wet or liquid.
Remember that it’s always better to underbake microwave bread. In fact, you can always bring it back to the microwave in small 10-seconds bursts. But if you overcook it, it will be very dry and not pleasant to eat.
Toasting The Bread
Now that the bread is cooked, it’s very soft. So you have two options to give some texture to the bread.
- Toast in a bread toaster until crispy.
- Create a sandwich and toast in a sandwich press, spreading butter generously on the outside bread slices.
- Pan fry it in butter.
- Make keto French toast sticks.
90-Second Bread Toppings
- Peanut butter and keto chia seed jam.
- Ham, cheese, and spinach.
- Bacon and fried eggs to make a keto breakfast sandwich.
- Cream cheese and bagel seasonings.
Flavoring Microwave Bread
Obviously, this microwave bread recipe intends to be neutral in flavor to be used in any way you like: sweet or savory.
Like any regular soft bread from the store, it’s a soft, airy bread with many possibilities!
Some of my tips to boost your bread with flavor are the addition of dry spices, cheese, or sweeteners.
Let’s see below some of the great flavors you can create with this simple recipe.
- Keto cinnamon toast – add 1/2 teaspoon of cinnamon and pumpkin spices along with 1 tablespoon of sugar-free crystal. Melt 1 tablespoon of butter or coconut oil in a pan and fry the bread on both sides. Serve with sugar-free maple syrup.
- Italian bread. Give your 90-second keto bread some Italian flavor, add 1 teaspoon of dried oregano, 1/4 teaspoon of salt, 1/4 teaspoon of ground paprika, and 1 tablespoon of grated Parmesan.
- Garlic bread. Missing garlic bread? Try to add 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder, and fry the bread in 1 tablespoon of melted butter.
Serving Keto Sandwich Bread
While this is one of the best keto recipes for breakfast, it’s also an amazing keto sandwich bread.
Who doesn’t love a club sandwich? I am sure you do too! Not sure how to make a keto sandwich using this microwave bread recipe? Here are some great keto sandwich ideas for any time of the day.
- Breakfast sandwich – bacon, scrambled eggs with cheese, and scallion.
- Keto lunch sandwich – ham & cheese and spinach. Play with the cheese flavor, mix parmesan, Edam cheese, cheddar, or any cheese! Add some mayonnaise and pickles if you like!
- Keto vegetarian – mayonnaise, avocado, thin cucumber slices, and baby spinach.
Finally, if you are not fond of eggs in your keto bread recipe but still want quick bread, try my egg-free keto bread in the microwave. As a result, the texture will be dryer, dense, and closer to artisan bread.
Storage Instructions
I hear you, you are busy, and you want to make ahead some quick, tasty keto bread.
Contrary to oven baking, microwaving cooks your food so fast that the texture dries out very quickly if stored for too long.
Clearly, it won’t taste as good the next day, but it’s still possible to make it ahead 24 hours before. These are my recommendation.
- First, cook the bread in the microwave and cool down on a rack until it reaches room temperature.
- Next, wrap your keto bread in plastic film to keep it moist and place it in the fridge.
- Finally, the next day, toast your bread in the toaster or pan fry in butter.
Other Quick Keto Recipes
If you like making quick keto recipes, you’ll love these:
Leave me a comment or review below. I would love to hear back from you!
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90-second Keto Bread
Ingredients
- ¼ cup Almond Flour
- 1 tablespoon Coconut Flour or 2 tablespoons extra almond flour
- ½ teaspoon Baking Powder
- ½ tablespoon Extra Virgin Olive Oil or melted butter
- 1 Large Egg beaten
- 2 tablespoons Water
Some optional savory flavor
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Ground Paprika
Instructions
- In a small mixing bowl, stir almond flour, coconut flour, and baking powder. Set aside.
- In another bowl, beat the egg with olive oil and water.
- Whisk the liquid ingredients into the dry ingredients until a smooth runny batter forms.
- Spray oil on a tall 12 oz coffee mug or a microwave-safe pan. I used a square 6-inch x 6-inch ceramic pan.
- Pour the batter into the coffee mug or spread evenly into the pan.
- Microwave on high (900W) for 90 seconds until the bread is cooked through. If your microwave has a lower or higher power setting, read my post above for baking time recommendation.
- Remove from the microwave carefully as it's hot. Then, use a sharp knife to loosen the sides of the bread and flip over a plate or chopping board.
- If baked in a coffee mug, you end up with a cylinder shape, slice in 2 thick slices, or if made in a square pan, slice in half to make 2 triangles.
- Bring each bread slice into a bread toaster and toast until crispy or make a sandwich, spread butter on the outside of the bread slices, and toast in a sandwich press or frying pan until crispy.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine
I just madethis 90 seconds bread. I roasted It in the pan and topped with ham and cheese. It would be délicious but for one thing : I didn’t like the taste of baking soda( 1/2 teaspoon). Is It nécessary in the list of ingrédients and could I replace It by baking powder or xantham gum?
Always a pleasure to taste your succulent recipes.
Hi ! I am glad you enjoy the recipe. As I replied to many you can always swap baking soda for baking powder if you don’t appreciate the flavor of it. Use 1/2 teaspoon of baking powder instead of the baking soda and it will be perfect. Enjoy the recipe on the blog and thank YOU so much for your lovely comment. XOXO Carine.
I followed this recipe to the T. It came out wet, not dry, and took longer than the 150 seconds instead of 90 to cook (twice I did it for 30 seconds more) But worse than all of that, it tasted like baking soda! I am not a perfectionist in taste, but it tasted completely like baking soda so much that it felt like I was eating soap and even got worried that something else had gotten in there. It took over an hour, lots of water drinking and eating real bread to get the taste out of my mouth. This recipe looks so good on your blog so I was very disappointed. I went over the recipe 3 more times to see what I could have done wrong but it was all the same measurements. Are you sure there is no typo in this recipe? Are you sure it should be that much baking soda, or maybe there should be more flour? I had to throw the rest away because I could not offer it to my husband after what happened to me. There must be some mistake here.
The recipe is absolutely fine, I made this many times. Baking soda is not to the taste of everyone and you can always substitute for baking powder in a recipe. Make sure you are using 2 times more baking powder. So if the recipe calls for 1/4 teaspoon baking soda replace by 1/2 baking powder. If your batter is too wet it might be because your coconut flour is not fresh and it has lost its absorbent properties or your egg is very big. I recommend you add the water 1 tablespoon at a time and stop when it has a cake batter texture. The texture must be thick but liquid and wet. I hope you had better results next time. XOXO Carine.
Okay, thanks. I will try it again with baking powder
Let me know how it goes ! XOXO Carine.
Isn’t that supposed to be baking powder?
Baking powder is basically made of 50% baking soda and additives that could includes starch. So if you want to aoid additives you use baking soda and use half the amount of baking powder. Not everyone enjoy the flavor of baking soda so it is up to you to use it or use double amount of baking powder instead. Enjoy the bread! XOXO Carine.
My batter is coming out too dry. Any suggestions for what I can do. I used your exact measurements.
I might be that your egg is small and you are mixing liquid. Did you follow the recipe in grams for precision. Otherwise add a 1 tbsp of water or milk and it will come out great. XOXO Carine.
Can you tell me the dimensions of the small square pan that is shown in the recipe video? The bread look delicious. As a type 2 diabetic I have to keep close control of my carbohydrate to keep my blood sugar in check. I am a new viewer to your web site and enjoy the recipes so far.
Hello! I am so glad you found my blog! All my recipes are low carb and diabetes friendly so I hope you will enjoy some of them. My pan is a 6 inches x 6 inches (15 cm x 15 cm). I slice the bread in half and the nutrition panel is for one half. Enjoy the recipe ! XOXO Carine.
Is there a substitute for almond flour? I heard that growing almonds is very water intensive so I’m trying to not use almond products too much.
You can replace almond flour by sunflower seed flower to keep the recipe low carb! Enjoy. XOXO Carine.