Let’s face it – one of the biggest things people miss on a low carb lifestyle is bread. That’s why my low carb bread recipes recipe index is constantly one of the most popular areas on Wholesome Yum, and why I’m always so excited to create new ones. This keto 90 second bread with almond flour is the latest. (Some people call it keto mug bread!)
The fundamentals of the keto diet are healthy fats, keto vegetables, and natural meats. But, sometimes I just want a sandwich! Just not a wheat or carb-filled one. And when I’m in a hurry, nothing beats enjoying a sandwich on 90 second bread.
This 90 second keto bread recipe was originally published on June 30, 2018, and the post was republished in April 2021 to add useful tips and answer common questions.
Second Keto Bread Recipe (low Carb)
I’m not sure who came up with microwave bread first, but I’m pretty sure it started out using wheat flour and wasn’t low carb. These days, the name “90 second bread” seems to indicate a low carb microwave bread, and there are various versions of it.
In fact, my low carb English muffin is essentially a 90 second bread recipe. Many of you reported making it for sandwiches and general-purpose bread uses, when you don’t have time to make cloud bread, almond flour bread, or my keto bread mix.
I still make the English muffin a lot, but wanted to improve it. And, many people ask about a 90 second bread with almond flour only, whereas the other version also includes coconut flour. So, I made some adjustments, and came up with an improved, chewier 90 second bread recipe…
Keto Bread Recipe (easy, Fluffy, 5 Ingredients!)
So, what’s the secret to the best 90 second bread with almond flour? How to achieve a better texture? Psyllium husk powder! I used it in my popular easy low carb bread recipe, and was excited to create what is essentially similar to a keto microwave bread version of that.
The process for how to make 90 second bread is super simple. The original recipe was for the microwave, but you can also make it in the oven. If you are making the 90 second bread in the oven, preheat it before starting on the other steps.
TIP: Just in case any edges are stuck, run a knife between the bread and the container on the sides. Then, flip over onto a plate or paper towel.
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You’ll end up with a thick, rectangular piece of bread. Cut it in half to make 2 square pieces. Perfect for a sandwich!
If you want them thinner, you can also slice them in half. The exact size and thickness will vary depending on the container you use.
Many 90 second bread recipes taste a little eggy and can be crumbly, with their base ingredients being almond flour and eggs. The addition of psyllium and generous amount of baking powder in this version is a game changer – it creates a chewy texture and air pockets. It tastes very close to regular wheat bread!
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However, if you want to try to use the recipe below with coconut flour, you can replace the 3 tbsp almond flour with 3/4 to 1 tbsp coconut flour. You’ll need a smaller container, because there will be less batter.
Yes, the psyllium husk powder is crucial for the best texture in your keto mug bread. However, if you like, you can also substitute flax seed meal for a similar effect.
Yes! I like to use these glass containers to create rectangular slices, but you can also just make the bread in a mug and then slice it.
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Yes! You can bake the keto mug bread for 15 minutes at 350 degrees F instead of cooking in the microwave. Be sure to use an oven-safe container or mug.
If you want to make the 90 second bread recipe in advance, you can! I don’t recommend mixing the batter and letting it sit, though. Instead, cook it and store for later.
You can keep it on the counter for about a day, in the fridge for about a week, or freeze for several months.
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I like to use multiple containers to make it in bulk, and freeze. That way, you’ll always have pre-sliced, 90 second keto microwave bread on hand. Just toast and eat!
An EASY 90 second keto bread recipe - just 5 ingredients + 1g net carb! It's AIRY and CHEWY, with texture like real bread.
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Best Low Carb Keto Bread Recipe (quick And Easy!)
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place.
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How do I know it’s the best? Well, I’ve tried just about every keto bread recipe over the past three years and decided that nothing tasted like regular bread. There’s a couple that are good, but I wanted perfection!
The best part about this recipe is that it’s simple, and once you have it down, you can replicate this keto bread recipe any time you want. I’ve been making a low carb loaf every Sunday for the past few weeks and would recommend that to anyone.
It’s so nice to have a loaf of bread at your disposal when you’re on a keto diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!
Easy 90 Second Bread
One of the tricks in this recipe that takes this keto bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the whites until they are fluffy. We’re looking for soft peaks.
Beating the whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is.
The fluffy whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread recipe.
Second Keto Bread Recipe
While this recipe is by far the most popular of the keto bread recipes on our site, we do have a handful of other bread recipes you may want to try:
When you first set out to make a bread low carb, you are going to need to replace all purpose flour with a low carb alternative. Typically we use almond flour or coconut flour.
Rather than trying to substitute coconut flour for almond flour, you are usually better off looking for alternative keto recipes that uses your desired flour, because they behave so differently in recipes. Either option is going to be a big improvement over wheat bread.
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While this step is optional, we recommend separating the yolks from the whites to begin this recipe. Beating the whites in a separate bowl is what gives this loaf it’s volume.
Adding cream of tartar to the bowl will make it easier to whip them up to the point of soft peaks. This ingredient is truly optional and should not take away from you finished loaf.
You can either do this in a food processor or with a hand mixer in a bowl. Add the remaining ingredients (almond flour 1 1/2 cup, baking powder, butter, egg yolks, salt and stevia) together and mix until combined. Make sure the butter isn’t too hot when you add the yolks otherwise the yolks will cook.
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Stevia is our preferred way to eliminate the eggy flavor of this low carb bread. Alternatively you could add 1 teaspoon of vinegar.
3 teaspoon baking powder is used in this recipe and while it may seem like a lot, we have testing this recipe extensively and found this to be the magic number. 1 teaspoon baking powder just doesn’t have the power to lift the heavy almond flour and you’re left with a dense low carb bread.
Now it’s time to delicately fold in the egg whites, preserving as much volume as possible along the way. You only want to continue folding until the batter is homogeneous in color and texture.
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I’m from the school of thought that there is no downside to using parchment paper when baking. I’ve never been upset that I used parchment paper, only the other way around. Line an 8×4 loaf pan with parchment paper and pour in the batter from the mixing bowl. We recommend using 8×4 for this recipe. If you use a 9×5 loaf pan your bread will come out
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