When it comes to keto bread recipes, my favorites to make are keto rolls, keto buns, and this 90 second keto bread. It’s not as bread-like as my actual keto bread recipe but it’s a little easier than my keto english muffin. Regardless, it satisfies the carb cravings and makes the best breakfast. Now, this bread may look incredibly fancy, but I promise you, it is such a foolproof recipe.
Why this recipe works
An instant bread fix. As the name suggests, this bread is the kind of thing you can whip up on a whim. 3 cooking methods. I like using the microwave because it’s fast and convenient, but I’ve also included air fryer and oven instructions. Perfect texture and flavor. The texture is soft and fluffy in the middle and tender outside. It tastes like any simple bread, especially when toasted. Versatile. Use this quick bread to make a breakfast sandwich, or top it with some almond butter for a quick snack.
Ingredients needed
If you’ve made any of my low carb recipes before, you’ll no doubt have all the baking staples on hand. Here is what you’ll need:
Almond flour– Blanched almond flour is preferred over almond meal. The former has a very fine texture and yields a gorgeous light crumb. Coconut flour– Works with the almond flour to give the bread a softer and fluffier center. Only a little coconut flour will be used to ensure the bread doesn’t dry out. Baking powder– Helps the bread rise when microwaved. Salt– Just a pinch of salt to balance out the other ingredients. Egg– Room temperature egg. Milk– I used unsweetened coconut milk, but any milk can be used. Oil– I used olive oil, but any neutral flavored oil can be used.
How to make 90 second keto bread
What I love about this recipe is that it can be made on a whim and there are no leftovers. It’s single serving perfection. Step 1- Make the batter. Start by adding your dry ingredients into a small bowl. Add the remaining ingredients and whisk together until a thick batter remains. Step 2- Prep. Next, grease a ceramic bowl or mug and pour your batter into it. Step 3- Cook. Microwave for 90 seconds, and let the bread sit for a minute. Step 4- Toast and serve. Remove from the bowl and slice in half. Toast the two pieces of bread before adding your favorite toppings on top.
Alternative cooking methods
Now, I know that not everyone likes to use a microwave or owns one, so I’ve tested this exact bread batter both in the oven and in the air fryer, and while a little more time-consuming, these methods taste just as delicious.
Oven instructions– Pour the batter into an oven-safe ramekin or dish and bake at 180C/350F for 8-10 minutes. Remove from the oven and invert onto a plate before slicing in half. Air fryer instructions– Pour the batter into an air fryer baking dish and cook at 200C/400F for 5-6 minutes.
Remember, this 90-second bread tastes best when toasted before enjoying.
Recipe tips and variations
Microwave makes and models differ. Mine has an 800 wattage, and 90 seconds is perfect. If yours is more powerful, reduce the microwaving time by 20 seconds. Toasting the bread once it has been microwaved is highly recommended. It crisps the edges and gives it a gorgeous golden brown exterior while still being fluffy in the middle. Feel free to add your favorite herbs and spices or even some shredded cheese. Use a deep ramekin or microwave-safe bowl. I like to use a small cereal bowl because it’s easier to remove and toast.
Storage instructions
To store: Place the untoasted and sliced bread in a ziplock bag and store it in the refrigerator for up to 3 days. When ready to eat, be sure to toast first. To freeze: Place the bread in a shallow container or ziplock bag and store the bread in the freezer for up to 6 months. Let it thaw completely before toasting.
More keto bread recipes to try
Banana bread Cloud bread Coconut flour bread Naan
