How to make 90 seconds Keto Bread? Low Carb & Grain-free [VIDEO]

keto sandwices 90 seconds bread

Finding the right keto bread recipe, it’s not an easy task. I tried many recipes in my keto journey and what I’m sure of is that none of them will ever be close to the real wheat bread.

90 second keto microwave bread

I wasted expensive ingredients trying to create the perfect keto bread that has the closest texture and tastes exactly as the loaves of bread I used to eat before starting keto.

I got so disappointed because some of them were too eggy or too wet.

But, despite not being fully satisfied with the keto bread recipes online, I decided to try the 90-second keto bread recipe.



It’s a single serving keto bread recipe, little ingredients needed and in 90 seconds you can eat a low carb sandwich. Great for Keto Grilled Cheese too.


I’m so surprised with how simple and easy it’s to have keto bread that surprisingly tastes good.

You will love my Keto Mozzarella Muffins. Also, a super easy recipe to make and unquestionably tasty.

The original recipe calls for three tablespoons of almond flour which turned out excellent too, but it’s slightly higher in carbs and calories, and some people are allergic to almonds.

Macros for the 90-second keto bread, the almond flour version are:

  • 367 calories
  • 6g carbohydrates, 3g fiber
  • 3g NET carbohydrates
  • 14g protein
  • 34g fat


How to make 90 seconds Keto Bread? Low Carb & Grain-free

How to make 90 seconds Keto Bread? Low Carb & Grain-free

Rate this recipe
869 ratings
Category: keto bread, keto breakfast

The easiest keto bread that is done in less than 5 minutes.

How to make 90 seconds Keto Bread? Low Carb & Grain-free


5 minutes
257 kcal
  • 1 tablespoon  coconut flour or 3 tablespoons almond flour
  • 1 tablespoon butter, melted
  • 1 egg
  • 1 tablespoon full-fat cream cheese/ mascarpone cheese
  • 1/2 teaspoon baking powder
  • 1 tablespoon parmesan/ cheddar cheese, grated (optional)
  • a pinch of pink Himalayan salt
  • seasonings


2 minutes
2 minutes
Ready in
5 minutes
  1. Melt the butter in the microwave,
  2. Add all the ingredients in a bowl and mix well.
  3. Transfer the mixture to a microwave safe greased bowl/mug.
  4. Microwave for 90 seconds or until the top it's firm.
  5. Cut the keto bread in half, horizontally.
  6. In a heated skillet melt one tablespoon of butter.
  7. Toast the keto bread on each side.
  8. Enjoy!

Nutrition information

Serving Size: the whole keto bread
Calories per serving: 257 kcal
Fat per serving: 22 g
Saturated fat per serving: 14 g
Carbs per serving: 6 g
Protein per serving: 10 g
Fiber per serving: 3 g
Sugar per serving: 1.12 g
Sodium per serving: 310.67 mg
Trans fat per serving: 0.0 g
Cholesterol per serving: 206.17 mg

P.S. Have a look at the Low Carb Keto Academy, our six weeks keto coaching program. It has all the tools, information, and recipes needed for you to succeed.

The ingredients you will need

  • 1 tablespoon coconut flour or 3 tablespoons almond flour
  • 1 tablespoon butter, melted
  • 1 egg
  • 1 tablespoon full-fat cream cheese/ mascarpone cheese
  • 1/2 teaspoon baking powder
  • 1 tablespoon parmesan/ cheddar cheese, grated (optional)
  • a pinch of pink Himalayan salt
  • seasonings

keto bread in 90 seconds ingredients

The method, so simple

  1. In a bowl simply mix all the ingredients with a fork.
  2. Transfer the mixture in a microwave safe greased bowl.
  3. Microwave for 90 seconds or until the top it’s firm.
  4. Cut the keto bread in half.

Wait, that’s not all. Here comes the part that will make this 90-second keto bread appetizing.

In a pan, heat a tablespoon of butter and toast the keto bread on both sides, until it gets a nice crispy color.

keto bread toasted 90 seconds

Now you can have a keto sandwich without all the carbs.

I’m now thinking of finding one of those silicone moulds, shaped like a slice of bread. If you know where I can find something like this, let me know in the comments below!

Bread_ Low Carb & Grain-free heading


Keto meal plan


  1. Deeelish! Just came across your page & new to Keto. So fast, easy & Yummy!! Just in time for lunch too. The boyfriend was super happy to be able to make a "sandwich" for lunch. Thanks for sharing! 🙂

  2. Very good, thank you! I used a fine almond meal as it's what I had on hand. I also toasted mine in a bit of bacon grease instead of butter. Delicious. The almond meal gave it a texture reminiscent of an english muffin, which I found really tasty.

    I know you mentioned above that you're looking for a square silicone dish to make these…I prefer not to bake with silicone but I used a small square pyrex dish (the type one uses for small leftovers) and that worked perfectly.

    • Replying to my own post…

      I tried the recipe again today, but doubled, and with coconut flour instead of almond meal. Different flavor, different texture, still really tasty, just in a different way.

      I'm low carb because I'm diabetic, so I always test new recipes by testing my blood sugars to see if something about them doesn't work with my glucose management. Both times I've tried this I've noticed about a 30 pt DROP in blood sugar about an 1.5 hours after eating, rather than a normal 30pt or so rise with a normal very low carb meal. Still more testing to do, but this is really very encouraging. I'd love to see other diabetics try this and see how it affects their glucose, and to hear back from them.

  3. My Keto accountability partner just told me about this. Recipe written in my keto journal and it will be on and popping before this day is over.

    Thank YOU, my precious, for being so kind and sharing. Now, I am off to check out the rest of your site.

    Keto Newbie, Lyric

    • It really depends what your goals are. I don't worry much about calories. I am more focused on getting the right nutritious foods, high in fiber, high-quality protein and high in healthy fats. Focus on reaching the macros for your goals. You can easily fit one of the 90 seconds bread in your keto meal plan. You can also eat half and still be satisfied. Let me know how it turned out!

  4. Hi Ioana, I'm grateful to have this recipe.

    I have two books with recipes for similar, microwave (or bake in oven) muffins and breads but the ingredients aren't the same as yours. So I've been microwaving keto muffins for quite a while, but having said that, your recipe will taste different because of different ingredients and the final browning (mmmmm!)

    I have several white-wear baking dishes that I've used for the microwave muffins and for other uses; the sides of these are perfectly vertical, and they're available in both shallow and deep versions. They look like little versions of a cheese soufflé baking dish.
    Try the World Market Store if there's one in your area, but other stores sell them too. They're wonderful to have. I've seen them in TJMaxx, in Home Goods stores, and Ross stores as well.

    The size I'm thinking would be good for your muffin recipe would be 4.25" in diameter (on the bottom) and 3.25" tall, measured from the outside, bottom to top of lip. I had to take a tape measure to the store with me in order to find the right size.

    The interior of this little baker is about 2.5" deep, holds 1.5 cups of water, Using a ruler, I measured the inside from bottom to top of the lip at a titch under 3".

    I may have paid about $5.00 for each of the two I bought at World Market. The were made in China and are porcelain, and nicely glazed and quite heavy, nice for baking. For the muffins I've been making, whose batter would be similar in consistency to yours, I don't spray the bakers because I want the muffins to be able to cling in order to rise. Your recipe might require pan spray (parm cheese sticks).

    The resulting muffin would be about the size of my palm, 3"x3".

    • They freeze well individually. Toast them when you want to serve. I never tried making more than 2 servings at a time. It's not very time consuming and I love my meals fresh. I'm not a big fan of meal prepping. Maybe double or triple the ingredients and divided it equally into greased mugs. It should work well. Let me know how it turns out.

  5. Will do! I must say they are tasty compared to the other bread repalcements Out there. Others taste like hockey pucks!

  6. I’m going to make this for my hisband for breakfast…he’s been really missing toast and such. Thank you so much, will be a nice change for him than just having eggs and bacon or omelettes!

  7. I've been experimenting with different recipes and find that they never turn out anything even close to bread. More like a crumbly consistency that falls apart very easily. You couldn't eat it like a sandwich as it just falls apart.

    Is your recipe different from those in the final consistency?

    I note that you use cream cheese, whereas the other ones don't. This could be why they come out so dry. I'd love to hear your thoughts

    • As you can see in the video it does not fall apart. Maybe your "dough" consistency is too watery or you didn't cook it long enough. It happened to me once but I didn't grease the mug and it stuck to the bottom of the mug. Let me know if you tried the recipe and how it turned out. I hope you will get the result expected.

  8. I've done a LOT of online research re the Keto diet and I have to say your site is the best by far – informative, well-organized and with lots of recipes! Thank you so much!

    • I guess you can make it, but it will turn out more like a pancake than a bread you can use for keto sandwiches. If you try it, I'd be excited to know how it turned out.

  9. I made this with 3T of almond flour and it was good but the calories = 345. I haven't figured out the rest of the macros but thought I would mention it for anyone who is watching their caloric intake. I guess the reported macros are for the coconut flour version.

    • You are right. The calories for the 90-second bread made with almond flour are a bit high.The complete macros are listed on the website for both versions of keto bread. Thanks for stopping by!

  10. I just made this and it was great! Since I read that they can be made in the oven has anyone put the batter in a muffin tin and baked 6 or 12 of a time?

  11. I tired this today and while I like it I felt it didn't taste like what I expected (like an English muffin sort). I knew it wouldn't taste identical, but it was way too eggy. Fortunately, I did use it for breakfast so it worked but was hoping for more of a dinner type roll so I can make some for dinner. I used the coconut flour and followed the recipe/directions exactly. Do you think the almond flour would give it more of a muffin taste? Mine turned out yellow, almost like an egg pancake, not white like yours.

    • I love them both with the coconut flour and almond flour. Have you toasted it in a pat of butter? It definitely covers the eggy taste. What kind of eggs have you used? I've heard that you can make the 90 seconds bread without the egg yolk, only with the white, but never tried it. I hope this helps.

  12. Just made it and it was so delicious that I immediately made and devoured one more!! Topped it with cream cheese and used coconut flour. Thanks for the recipe.

  13. Hey sorry I’m not sure if I am missing something or not but I’m just wondering how it is 3 net? If it’s 6 total and 2 fiber, wouldn’t it be 4 net??

    • I checked and you are right. It is actually 3g of fiber for the keto bread (based on the MyfitnessPal result for the ingredients I used – it can vary)

  14. I can't eat dairy. I know I can swap out butter for coconut oil, and I can substitute vegan parmesan … but do you have any ideas about what to do instead of the cream cheese? It's not much in there… can it just be omitted, or will that mess things up?

    • I guess you can use coconut cream (the one canned) instead of the cream cheese. I tried to make 90 second bread without cream cheese and it was a total mess.

    • Hi Rachel, a company called Tofutti makes a dairy-free cream cheese, can be found fairly easily. It's a great replacement

  15. love this! it looks amazing and looks like it would make a smashingly delish sandwich BUT, theres too many steps involved…I WISH I would see this on supermarket shelves…I would buy the entire shelf! :O

  16. OMG these are amazing! We made fried egg sandwiches and BLTs with them for dinner. They were so good. We added rosemary to one batch and that was our favorite. This will be a go to often in our house. Thank you for sharing this recipe.

  17. OMG, I get to have a tuna sandwich!!! I made one and I loved it except the taste seemed a touch to egg-ey. I ran another more extensive keto recipe that I didn’t make but what caught my eye was it used erythritol to lessen the egg taste. I used a sprinkle in this recipe and it took the egg taste out!!! Happy camper here!!!


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