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(Not Eggy!) 90 Keto Second Bread 🍞💨 gluten free

And here it is! A 90 second keto bread that’s not eggy (at all!) and toasts great. Expect a lovely lightly sweet bread that’s ridiculously easy to whip up!

Note: this recipe was first published on January 23rd 2019, but has since been updated to provide more deets ‘n tricks!

Toasted 90 Second Keto Bread with butter and coffee
90 Second Keto Bread

90 Second Keto Bread

Not Eggy & Toasts Great!

One of the most requested recipes by you guys has been for a 90 second keto bread… but y’all clearly begged for it not to come out tasting like an omelette! And so here it is, a lovely cross between a cornbread and a Hawaiian sweet roll.

Sounds weird? Yeah I thought so too! Ok let me explain. When at room temperature I’m fairly certain you’ll all agree it tastes like our lovely corn (free) bread.

Dense, but soft and lightly crumbly (and I’m fairly certain that with a cornbread extract some good stuff will happen). But then when you warm it up, it goes softer again and reminds me of a lovely sweet bun.

It’s funny business with these mug breads (and cakes). Remember the chocolate mug cake? Came out fluffier than the actual oven-baked cake!

Either way it toasts nicely, and in the end this is non negotiable. That is the thing with microwave breads: they come out looking like fugly little white sponges (see pic below!).

And (perhaps obviously?) don’t expect it to come out as great as oven baked bread with yeast, but still good and yummy. So if you’re looking for a ‘proper bread’ do check out our soft ‘n fluffy sandwich bread (yes… with yeast!).

The Uncooked Dough

Each batch makes 3 servings, and you can either cook it up all together (as I did, using a mold such as this)… or you can divide it in three and use some small ramekins.

Uncooked 90 second keto bread dough
90 Second Keto Bread

Post Microwave Cooking

If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2 1/2 minutes). Either way, it’ll come out looking pale and spongy (and not very appetizing at all tbh!).

But worry not, just wait for it to cool down until just lightly warm (it continues to cook guys!), and then you’ll definitely want to give it a toast to get some texture on.

90 second keto bread in the microwave
90 Second Keto Bread

Can I Bake Instead?!

Yeah definitely! But if you’re going to get into that territory, I’m just going to suggest you whip up our keto cornbread instead. That one was specifically designed for the oven, and they’re very similar (plus you’ll have leftovers to freeze or whatever suits your fancy!).

The Flours

OK, so (per standard gnom-gnom practice!) this recipe uses a mix of grain free flours, so I do suggest that if it’s a recipe you’re making often to simply make a mix. Say, multiply all the ingredients by 5 or 10 and then you can simply scoop out the amount you need and mix it with the eggs and butter.

This 90 second keto bread uses a mix of super fine almond flourgolden flaxseed mealwhey protein isolate, and a touch of xanthan gum.

Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).

Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.

Keep in mind that this ingredient varies tremendously from brand to brand. I generally used Isopure’s Zero Carb Unflavored, but have been experimenting with this grass-fed brand and it works just as well.

Freshly sliced 90 second keto bread
90 Second Keto Bread

The Sweetener

This keto microwave bread does have a touch of sweetener, but you do have some leniency on its sweetness. Say, you can use only 2 teaspoons for a light hint or up to 5 for a sweeter take.

Either way, I highly suggest you don’t skip it as it brings out the natural sweetness of the keto flours, and defines the taste of the bread.

You’ve got a few options here. Erythritol (Lakanto is awesome here), Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choices (no aftertaste at all!). Pyure is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

Smearing butter on 90 second keto bread
90 Second Keto Bread
90 Second Keto Bread

The Best (Not Eggy!) 90 Second Keto Bread

And here it is! A 90 second keto bread that's not eggy (at all!) and toasts great. Expect a lovely lightly sweet bread that's ridiculously easy to whip up!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.91 from 55 votes
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Bread, Side Dish
Cuisine American
Servings 3 slices
Calories 237 kcal

Ingredients
 
 

Special equipment

Instructions
 

  • Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside. Note: feel free to make the flour mix ahead in a large batch and simply measure out 80g (or 1/2 cup + 6 TBSP) per bread. 
  • Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
  • Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!). 
  • Transfer the batter to a microwave-safe dish or mold (use either a large one or divide into 3 ramekins), pressing down and smoothing out the top with a wet fingertips. 
  • If you divide the dough in 3 you'll cook the bread for 90 seconds on high, but if you cook it all together you'll want to do 150 seconds (2 1/2 minutes). Time can vary a lot in microwaves, but to give you an idea mine is 1000 watts. Either way, it'll come out looking pale and spongy (and not very appetizing at all tbh!). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools guys!). Then you'll definitely want to give it a good toast to get some texture on (non negotiable guys!). 
  • Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!). 

Notes

*How sweet? You can use only 2 teaspoons for a light hint or up to 5 for a sweeter take. Either way, I highly suggest you don’t skip it as it brings out the natural sweetness of the keto flours, and defines the taste of the bread. Think a cross between cornbread and Hawaiian sweet rolls!
If making cornbread muffins, they'll bake in roughly 25-30 mins. 
Please note that nutrition facts were estimated per (generous!) slice, assuming a yield of three. 

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 5g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 235mg | Potassium: 86mg | Fiber: 3g | Vitamin A: 370IU | Calcium: 71mg | Iron: 1.2mg
Keyword gluten free, grain free, keto, low carb
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

248 comments

  1. annie bergeron says:

    with what i can substitute the flaxseed meal, i found that flaxseed play in my hormone, but not in a good way, thanks

  2. Maria says:

    Hi Paola! Congrats for your Recipes!
    I dont have microwave, so I will try to do this bread in a oven. If I put 10-12 servings for how long should cook at 180*?

  3. Kathy Cooke says:

    Great! Much more bread-like and substantial than most keto microwaved quick breads. Each slice had heft to it, a good crumb, and stood up to whatever toppings I wanted to throw on it. I toasted the slices in a hot, oiled pan. Topped with homemade mayo, two eggs over easy, and some snipped chives. Delicious!

  4. Evie says:

    A lot of ingredients but TOTALLY worth it. I toasted a slice and added butter and sharp cheddar (cheese toast its one of my favorites) and toasted another slice and added butter and peanut butter (love peanut butter toast). Both came out amazing! I added the 2 tsp of sweetener but think it could do with 3 tsp. Next go, I’m keen to try this with garlic salt and mozzarella.

    This is the third recipe I have tried on your site and the third success! So far, everything I have made it delicious and you would never guess “Low-Carb”. I’m so very appreciate of all the work and effort you have put into creating these masterpieces! THANK YOU!!!

  5. Marcella Rice says:

    I made this bread today. I doubled the recipe and halved it for the mold-the bread came out as big as 4 pieces of regular bread-is it supposed to be 1 3/4 inches thick?

  6. Marcella Rice says:

    From your directions: Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan–this recipe does not call for a pan, so I do not understand why this is included. And since not using a “pan” do we need the whey protein isolate? I’m confused.

  7. Lauralee Oster says:

    The pans sizes are so vague! What does a large pan mean? 8X8″, 6X8″? Loaf Pan 3X6, 4X8? If I use the bread slice mold to I put the entire recipe in the mold or 1/3? Please clarify & advise.

  8. I have been craving a BLT, tomatoes are perfect right now but I needed a good keto bread and this bread delivers! I ended up using a square 1 3/4 cup Corningware baking dish that is the perfect size. I divided the dough in half instead of thirds then spread evenly in the dish and microwaved each one for 140 seconds. I was able to slice in half and toast without it falling apart. Thank you for the great explanations for how to cook with these ingredients as I have only been at it about 6 months! Thankful in Illinois

  9. Nicole says:

    Could I use coconut oil in place of the butter & coconut creamy yoghurt in place of the sour cream? As I’m lactose intolerant. How do you think it will turn out?

  10. Cheryl says:

    I would LOVE a similar solution that did not use a Microwave. I got rid of mine 20yrs ago and never looked back….. until now.

    • Jenny says:

      Hi Cheryl, I cook my 90 second bread in a greased Sandwich Maker. It takes a couple of minutes, but works perfectly. Or one of those Pie Makers would also work. 😊

  11. CYNTHIA MCCARTHY says:

    I’m confused. I got the mold to make it look like a slice of bread. But do you put three servings in the mold and then slice it after it cooks? Or a third of a recipe in the mold? I just know I’ll cut myself if I try to cut this in three pieces.

    • Ritak says:

      Cynthia: If you reread the directions, you will get the answer to your question (i.e.,
      Post Microwave Cooking
      If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2 1/2 minutes). Either way, it’ll come out looking pale and spongy (and not very appetizing at all tbh!).

      But worry not, just wait for it to cool down until just lightly warm (it continues to cook guys!), and then you’ll definitely want to give it a toast to get some texture on.

    • Marcella Rice says:

      I’d like to know this also as I made it today by putting all the batter in the mold and it came out at least 2 inches high and very thick-not very edible. I think the instructions could be clearer. I hate wasting expensive ingredients and I went out purposely to Isopure zero carb whey protein just to make this bread bc I wanted a pb and raspberry chia jam sandwich. Didn’t happen. 🙁 All of the things Keto I have made recently have been so so or awful. Sigh.

  12. Jan says:

    Could I use pea protein isolate instead? I’ve got an ee-normous bag of it so don’t really want to have to buy whey protein.

  13. Kimmy Chow says:

    The very best tasting Neto bread I’ve tried! First try, I didn’t have protein powder around so I substituted with coconut flour and it turned out super delicious! My husband and kids wanted to try and ended up eating it all, so I whipped up a second batch for myself. =) My only problem was trying not to eat it all at once. Thank you for this wonderful recipe!!!

    • Tiffany says:

      Hi! I don’t have the protein on hand and want to substitute with coconut flour as well but did you just us the same measurement that was called for the protein?

  14. Justin says:

    This is the BEST keto bread I have found!! I have to admit, most of your recipes Paola are too “complicated” for me (ok, I’m still transitioning to keto from frozen EVERYTHING and not ever cooking). But this one was seriously worth it. I am going to make a bunch and freeze them for breakfast!!

    I forgot the sour cream (I’m actually very lactose intolerant anyway and was going to use homemade greek yogurt)…didn’t seem to make a difference!! Still delicious!

  15. Lindsay Kamel says:

    I finally made this bread yesterday using the same bread molds. Taste was great! I put the whole amount in the mold and spread it out and cooked for 150 seconds. The edges cooked like they should (in the picture), but centre part didn’t cook at the same rate and remained undercooked and really dense. What am I doing wrong?

  16. Baker Judy says:

    Maybe you can help me. I LOVE this bread. But I haven’t made it in maybe 6 months. I dread taking out the mixer to make it. For me, it’s not a quick bread if I have to drag out and clean even the hand mixer.

    Any suggestions to make it easier? I would love to make your bread into french toast.

    Judy

    • Lily says:

      Hi Judy!
      I just made this again today, for avocado toast for my parents and myself (I’m turning my Dad into a hipster) and I just whisked everything by hand! It takes a bit of elbow grease but turns out just as well as when I use the mixer. I split it into three even balls of batter, and spread each into a microwave safe container, cook them separately. Then I toast in a regular toaster!

  17. Kristi says:

    What???!!! This was amazing! There’s a lot more ingredients than the other ones you see online, but that’s why I figured it would be a lot better too. 🙂 I can tell you put a ton of effort into these recipes. I really appreciate it. This hit the bullseye. Bread craving is 100% sated. I am definitely going to whip up a batch of the dry ingredients to have on hand and ready to go.

  18. Betty says:

    just made 3 pieces. It was amazing!
    I bought a loaf of keto bread at the store and it was the worse thing I ever ate.
    I thought I’d try this because it only took 90 seconds. I ad all the stuff in the house anyway!
    OMG amazing. Even my grand daughter liked it. I do miss my bread and this just made me SO VERY HAPPY! thank you for the recipe!

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