This easy 90 second keto bread is a life-saver for those moments when you NEED a sandwich and there’s no low carb bread in the house. It toasts well and has NO EGGY TASTE!
What do you do when you are on the keto diet and get a craving for cheese toasties? That desire to bite through a crusty sandwich filled with warm, gooey cheese?
I often have homemade low carb bread in the house, which I slice and freeze. There’s this low carb bread, my flaxseed bread with coconut flour and this popular almond flour bread.
The thing is, we all like them here. So they disappear quickly.
So, what do you do when you want to sink your teeth into a comforting cheese toastie without having to bake a whole loaf of bread? Or if you just want ONE slice of crunchy, warm toast spread with melting butter and sugar free jam for breakfast?
Thankfully, if you have a microwave you can solve your dilemma double-quick. You can make the most delicious 90 second keto bread in minutes!
My friends, you will love this bread.
I adapted my low carb English muffins to create a Keto mug bread recipe using almond flour that tastes more like a whole-wheat toast.
I omitted the butter and used water instead, to make the recipe lighter. I also added psyllium husk powder for a better texture. Are you ready?
How to make 90 second keto bread – step by step:
1.) Combine egg white, almond flour, psyllium husk powder, baking powder and water in a small bowl.
Note – By the time I had shot this picture, the baking powder had begun to fizz up (which is a good sign as it means it’s fresh!). It might look like a lot, but it is the same amount as the psyllium powder.
2.) Mix with a fork…
3.) …and fill the dough into a well-greased microwavable container. Spread well to ensure there are no large air bubbles.
I used melted butter to grease mine, but you could use coconut oil, avocado oil or even olive oil.
4.) After microwaving on high for 90 seconds, your single serving of “emergency toast” is done. As you can see, the bread shrinks a bit and comes off the edges so it’s easy to release from the container.
5.) At this point, your 90 second bread is soft and looks a bit pale. Don’t let this discourage you! Before we proceed, check out the other side:
6.) See? It has a fluffy, light texture. And once you toast, grill or pan-fry your Keto toast, it looks pretty, too!
Tips and tricks to make the perfect Keto microwave bread:
This really is a super-easy recipe, and there are several variations that all taste equally great. It’s simply how you prefer it:
SHAPE
I used a 5 x 5 inch glass dish, which produced 1 large slice of Keto toast. I made another portion using a 4 x 3 tupperware container, which I then sliced in two. You could even use a mug and cut your bread into 3 smaller, round slices.
ALMOND FLOUR
I love baking with almond flour and ground almonds, but some people cannot tolerate tree nuts. If you prefer to try this recipe with coconut flour, use 1 1/2 tbsp instead of the 3 tbsp. Coconut flour absorbs more liquid than almond flour. Fo the same reason, I also recommend to increase the amount of water to 1 tbsp.
It’s worth mentioning that I used ground almonds for this recipe, which is what we call regular almond flour here in the UK. If you want to use SUPER FINE almond flour such as Bob’s Red Mill, you should definitely increase the amount of water to 1 tbsp as well.
EGG
I decided to go for egg white only as the “eggy” taste some people dislike is in the egg yolks.
I personally don’t mind it and you CAN make this recipe with a whole egg if you prefer. This way you get a healthy golden colour even before toasting.
PSYLLIUM
The psyllium husk powder gives the bread a stronger texture, similar to whole-wheat bread. You can use flaxseed if you don’t have psyllium or a pinch of xanthan gum.
In my many test runs to get the recipe just right, I have also made a version omitting the psyllium altogether. As you can see, this bread is quite versatile!
To satisfy my cheese toastie craving, I gently fried the bread in butter over a low heat. I added some garlic powder – but paprika would also give extra flavour.
Almond flour burns quicker than regular wheat flour. Take your time and keep the lid on so the cheese can melt without the bread burning!
You could also serve this toast as a quick and easy breakfast sandwich with a fried egg 🙂
You’ll also love these microwave recipes:
- Gluten Free Keto English Muffins (Microwave Recipe)
- Cinnamon Swirl Coconut Flour Mug Cake
- Chocolate Chip Keto Mug Cake
- Sugar Free Lemon Mug Cake (Low Carb Recipe)
Tried this 90 second keto bread? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
90 Second Keto Bread
Ingredients
- 1 egg white
- 3 tbsp almond flour or ground almonds (NOT super-fine almond flour)
- 1/4 tsp psyllium husk powder
- 1/4 tsp baking powder
- 1/2 tbsp water
Instructions
- Combine all ingredients in a bowl and mix with a fork.
- Grease a 5 x 5 inch container with butter (olive oil or coconut oil also work) and fill in the bread dough.
- Microwave 90 seconds on high.
- Release from the container and toast, grill or pan-fry until golden brown.
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Pam Schievelbein says
This is perhaps the BEST microwave bread recipe I have tried. I made the mistake of using super fine almond flour the first time and it was like cardboard but tasted good. I went back and re-read the recipe and noted that it said to use ground almonds. I used almond meal and what a difference!! Since the almond skins are in the meal, it gives the bread a whole-wheat appearance and is light and fluffy. No eggy taste due to egg whites only. This is my go-to quick bread from now on! I quadruple the recipe and use an 8×8 glass baking dish- I increase cook time to 2 minutes and 30 to 40 seconds, depending on your microwave wattage (mine is 1000 watts). Then I cut into 4- 4″ squares and I have toast during the week, or use two slices for grilled cheese!! Delish. Thanks, Katrin! I am sharing your site and recipe with my sister.
Denise Schmidt-McClintock says
My daughter is allergic to nuts can you use coconut
flour instead or anything else
Katrin Nürnberger says
You’d have to use less coconut flour – I’d try 1 1/2 tbsp. Alternatively try sesame flour or sunflower seed flour
Debra says
Hi there – this is another winner for you and us! Going low carb is a bit of a challenge, but your recipes are making life easier. We’re not totally LC (old habits die hard), but your emails always seem to hit on what I’m looking for. I really appreciate the tip about the egg yolks being the culprit for that ‘eggy’ taste. Missed that point, when I made these this morning, so will definitely eliminate next time, however they still turned out and toasted surprisingly well. Thx again!
Katrin Nürnberger says
Hi Debra, glad you liked it! I actually also like the microwave bread WITH the egg yolk, but I know many people HATE the egg taste.
Giovanna says
This is genius. Your recipes never fail to impress me!
Katrin Nürnberger says
Thank you!!!! 🙂
CATHY LAFON says
We are totally hooked on all of sugarfreelondeners recipes! so far every one we have tried my husband loves! Thanks to the help with recipes hubby has gone from size 48 in pants to 38 and still loosing…Love you Kat and team!
Katrin Nürnberger says
Your comment just made my day!!! And congrats to your husband – that’s a hell of a weight loss!
Karyn FLynn says
I use this recipe all the time. I love that it’s so quick and easy to make.
Katrin Nürnberger says
It makes a regular appearance in my house too! A hurrah to the microwave 😉
Addie says
Hi, Katrin – I don’t want to rate this recipe yet until You tell me what I might have done wrong. Mine came out very thin and brittle, and tasted like cardboard. I followed the recipe exactly, even grinding my own almonds because I only had the superfine type.
In fact I tried it first using the 1 1/2 T Coconut flour as you suggested to someone else and it was horrible – I couldn’t get it to come together in the bowl and had to press it into the container by hand.
Any suggestions? I really want to like this bread!
Katrin Nürnberger says
Hi Addie, if your bread was brittle, then it sounds to me like it was in the microwave too long (because your microwave may be stronger than mine…and maybe you also used a larger container than I did? how flat was it?). Try microwaving for a shorter time. Check the images in the post how the bread texture looks fresh out of the microwave and compare.
As for the taste, this bread is NOT designed to be eaten on its own – if you look at the ingredients, there’s no butter like in most low carb bread recipes. It needs yummy stuff on it to come to life! Let me know if you make it again 🙂
Addie says
Hi, Katrin – my microwave is 1000 watts, and I used a 5×5 clear plastic storage container with a flat bottom. Is your microwave the same? And why are you adamant about not using super-fine almonds?
Thanks! I will make it again once this issue is sorted out.
Katrin Nürnberger says
Hi Addie, I just checked and my microwave output is 900W. Which means reducing the cooking time by a little would be a good idea for you.
I always use ground almonds, which you can buy in any supermarket here in the UK. They are much coarser than super-fine almond flour, which looks almost like “real” wheat flour. Super-fine almond flour absorbs more liquid. In recipes where you use 1 cup super-fine, you have to use 1 1/4 cup ground almonds (or regular / coarse almond flour / almond meal) to get the same result. So, you CAN use super-fine almond flour, but you’ll have to use a little less.
Addie says
Thanks, Katrin, that helps a lot! I’ll try it again with the microwave on power level 9.
So are all your recipes made using ground rather than super-fine almonds? If so, should I be lessening the amount of flour that I’m using, since I generally buy super-fine only?
For example, in the recipe above, should I use 1 cup instead of 1 1/4 cups?
Katrin Nürnberger says
Yes, I normally use ground almonds. If you use super-fine, you’ll always need less. Just experiment a bit!
Cathy J Woofter says
So happy I found this recipe! So easy to make. 1 toasted slice is perfect for a wonderful sandwich. Next I’ll add some cinnamon sugar for a sweet treat or some Italian seasoning and shredded cheddar cheese for bread sticks! Thank you!
Susan Virnala says
Awesome recipe. Have used it many times. This time I added 2 tsp cinnamon and a pich of powdered monk fruit sugar. When it was done, I sliced it and put butter and cinnamon and sugar on top. Fantastic. Cinnamon is supposed to aid in lowering my blood sugars
Katrin Nürnberger says
That is such a great idea! I want to make French toast with this recipe now 🙂
Margo says
Hi. This looks amqzing. I have a family member with a very serious but allergy, although she can eat macadamia and Pune nuts. Coukd has make this with a combo of Ground macadamia and coconut flour? !or even better, just coconut flour?
Thank you!
Katrin Nürnberger says
Hi Margo, I would try either 1 1/2 tbsp coconut flour or 3 1/2 – 4 tbsp (home-ground) sesame seed or sunflower seed flour. 3 tbsp sesame or sunflower seed flour if it’s shop-bought.
Charm says
I made this and was happy with the result and hoping once I have the psyllium husk the texture will be even better.
It really hit the spot when u needed some bread in my life and just wanted that feeling of being full.
Can you advise what the difference is between the powder and just psyllium husk. I’ve seen recipes which ask for either one and I thought it was the same thing?
Katrin Nürnberger says
No, it’s not. The “whole” psyllium husk is not whole, it actually looks like little tiny sticks. The psyllium husk powder is a finely ground powder. For every teaspoon of psyllium powder you must replace with DOUBLE the amount of whole psyllium husk
Caroline says
Can you make this recipe without egg white? I can’t eat any eggs or dairy.
Katrin Nürnberger says
You could try and add a flax egg to the dough instead (and leave out the extra water in the recipe). My guess is that the bread would be crumblier, so maybe use a smaller container.