Keto 90-Second Bread

When you switch to a low carb diet, regular bread is usually the first thing you miss. It can be hard to find a quick option that actually tastes good and feels like real bread.

That is why I make this keto 90-second bread all the time. It is ready in just a couple of minutes and takes care of that craving right away.

Because this recipe is naturally low carb and keto friendly, it lets you enjoy sandwiches without leaving your meal plan. You get all the comfort of bread while keeping your daily carbs low.

The preparation is very simple. You mix everything in a mug, let the microwave do the work, and slice the bread into two rounds.

I always toast the pieces in a little butter in a warm skillet. It gives the bread crisp edges and makes it perfect for breakfast.

Why You’ll Love This Recipe

Ready in Minutes – You can enjoy warm, freshly made bread in under two minutes without heating up your oven.

Crispy Golden Texture – Toasting it in butter creates crisp edges and a soft center that rivals traditional toast.

Sandwich Ready – Slicing this bread in half gives you two sturdy pieces that hold all your favorite fillings.

Effortless Cleanup – Everything mixes together in one simple mug, which means you have virtually no dishes to wash.

Recipe Ingredients

• 3 tbsp Blanched Almond Flour
• 1 tbsp Butter
• 1 large Egg
• 1/2 tsp Baking Powder
• 1 pinch Salt
• 1 tsp Butter, For Toasting

How To Make

Step 1

Place 1 tbsp butter in a microwave-safe ramekin or wide mug that is about 4 inches across. Microwave for 20-30 seconds until melted, then swirl it around to coat the bottom and sides.

Step 2

Add the almond flour, baking powder and salt to the melted butter. Stir with a fork until no lumps remain.

Step 3

Crack in the egg and whisk vigorously for about 30 seconds until the batter is completely smooth. Tap the ramekin on the counter a few times to release air bubbles.

Step 4

Microwave on high for 90 seconds, until the top is set and springs back when lightly pressed.

Step 5

Let the bread cool for 1 minute, then turn it out onto a board and slice it in half horizontally to make 2 rounds.

Step 6

Melt the remaining 1 tsp butter in a skillet over medium heat. Toast the rounds for 1-2 minutes per side until golden brown and crisp around the edges.

Tips

Pick a Dish With Straight Sides

I recommend using a ramekin with straight, flat sides instead of a standard coffee mug.

Most coffee mugs taper at the bottom, which leaves you with a narrow bread round that is difficult to slice evenly.

A round four-inch dish gives you two flat pieces that hold sandwich toppings easily and toast evenly in the pan.

Let the Butter Cool Before Adding the Egg

After you melt the butter, let it sit on the counter for about one minute before cracking your egg into the dish.

If the butter is still hot, the heat will instantly start cooking the raw egg on contact.

From my experience, letting it cool prevents you from getting tiny bits of scrambled egg hidden inside your finished bread.

Choose Super-Fine Blanched Almond Flour

You will get the best results if you use blanched almond flour with a super-fine texture rather than almond meal.

Almond meal contains coarse bits of brown skin that make low carb bread heavy, dark, and gritty.

A finely ground flour blends smoothly into the liquid to create a light, tender crumb that feels like real sandwich bread.

More Recipes

• Keto 90-Second Chocolate Mug Cake
• Keto Cloud Bread
• Keto English Muffins
• Keto Flatbread
• Keto Sandwich Bread

Frequently Asked Questions

Can I make this in the oven instead of a microwave?

Yes, you can bake it in an oven-safe ramekin at 350 degrees Fahrenheit for 12 to 15 minutes.

Take it out once the top feels firm and springy, then slice and toast it in the skillet as usual.