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

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

Course: Bread, Side Dish
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 3 slices
Calories: 237 kcal

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.



Special equipment


  1. 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. 

  2. 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.

  3. 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!). 

  4. 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. 

  5. 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!). 

  6. 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!). 

Recipe 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 Facts
The Best (Not Eggy!) 90 Second Keto Bread
Amount Per Serving (1 slice)
Calories 237 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 79mg26%
Sodium 235mg10%
Potassium 86mg2%
Carbohydrates 5g2%
Fiber 3g12%
Protein 6g12%
Vitamin A 370IU7%
Calcium 71mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Britania says:

    Hi all! Anyone got the deets on baking this? I made a big batch of the dry ingredients then moved to a place with no microwave :,( Would love to know suggested temp and baking time. Thank you!

  2. Chris says:

    Paola, thank you for all your hard work on these recipes… so many good ones! I wonder… could this bread be cooked in a mini-waffle machine?

  3. Lisa Sebelle says:

    I bought the mould on amazon. It was nice to have the bread shape. Followed the recipe without changes. Used a scant two tablespoons of granular sukrin. The slight sweetness made the bread taste delicious. I managed four slices and toasted in an oiled frying pan. We had it with curried chicken salad. We agreed that this was the best 90 second bread we have sampled thus far. It had a very bread like texture after toasting. Will def be making again. Thanks Paola!

  4. Sharryn says:

    I love this recipe, although I find toasting under the grilled better than a toaster. My question is , how much of this mix equates to the nutrition facts, ie 1/3, 1/4?

  5. Vicki K says:

    Just made this. It was easy and had a good texture. Perfect for toast. I will be stirring the mix as soon as I finish my three slices. Thanks for another great recipe.

  6. AD M says:

    This looks amazing, but I am a bit confused about the nutritional info. Is it 237 calories for the entire batch total? Or is it 237 calories per slice when making it into 3 [so whole batch 237 cal x 3]? Thank you!

  7. Jenny says:

    This tastes like sweet honey wheat bread. It’s absolutely amazing and I’m addicted. I found the sandwich keeper mold at my local grocery store in the back-to-school section ($2.99). I whipped up a big batch of the dry ingredients and then measure out as I make the batches…the best way to go! Toasted, this bread makes amazing BLT’s or just slather on some butter and sunbutter (sometimes topped with fried egg) for a yummy morning toasty treat.

  8. Liz says:

    Hi. Could you please tell me how long I would bake it for and at what temperature? I don’t use microwaves for health reasons.

  9. Annie Beckett says:

    Believe it or not a small portion of the population runs flax, hemp, chia, borage (ie veg sources high in omega 3 fatty acids), down a terribly toxic metabolic pathway instead of the more usual beneficial one. I’m one. Flax makes me so sick. Anything I could sub? Arrowroot? Egg white? Aqua faba? I dream of toast.

    • I believe it Annie (and know this!). Trust me, being a food blogger there’s not-a-single-ingredient out there that peeps aren’t sensitive to (to be expected right?!).

      Could you do psyllium husk? A bit denser, but generally a great sub xo!

    • Lisa Sebelle says:

      So true!! Whenever I fed them to my son in smoothies, he would get sick and actually throw up. He’s also allergic to gluten so makes life challenging

  10. Molly says:

    I love your recipes so much and I always look to your site first for new recipes and whatever I need. I have yet to try anything that we didn’t absolutely love! Now this is my absolute favorite “bread” ever! Even my 5 year-old grandson likes it better than regular bread for his sandwiches! We like it so much that when we traveled recently, I made 10 loaves to make sure I had enough with us for everyday of the trip!

    For anyone just trying it, I cheat a little and just put the whole thing in a round or square food storage container and microwave it in there. Then I cut it in half and make my husband sandwiches from those halves. It changes the nutritional data that way, but it makes a great and filling sandwich!

  11. Carmina says:

    Hi 🙂 I actually have the same question as Cindy… is there a possible substitute for whey protein isolate? Thank you much!

  12. Andra says:

    Paola, I’m in the last stretch of my weight loss goals, and every calorie is precious at this point. 😂

    What would you recommend for reducing the fat content here without compromising the bread’s structure? What’s crucial and what’s extra/taste?


    • Lmao Andra!!! So BIG congrats on the weight loss first of all… and second, would you kill me if I pointed you in another direction? I would try and use the crazy keto dough as a flatbread instead for more calorie friendly macros (and weight loss!). This one honestly doesn’t come out great if you sub with water or anything lighter unfortunately :-S

      • Andra says:

        Thanks, doll! 66 lbs. down! 🎉

        Unfortunately, I suspect flatbread would be a bit weird turned into French Toast. Perhaps this is a good opportunity to experiment with defatted almond flour. 🤔

        Time for a fresh round of culinary off-roading! Will let you know how it comes out! 😁

        • Ohhh lol yeah nm!!! And wowza that’s a BIG loss!!! Gotta be so proud!

          I actually have a better idea for you (but by all means if you experiment report back!!). I actually love to make French toast with my keto waffles (One of my favorite treats for sure!). The choux batter is very light, low in carbs and much more calorie friendly Xo!!

  13. Tracey Cottrell says:

    Cant wait to try this, but where do I find the mold….have looked EVERYWHERE…And if I missed the info in the article, please forgive me…

    • Marian says:

      Tracey, look in paragraph with the heading: “The Uncooked Dough” . right under the heading you should see the word mold in pink; click on them and it will bring you right to Amazon and the mold.

  14. Shannon says:

    This is fantastic! Thank you Paola! I’ve made this recipe twice with great results. Tonight I decided to make a “mix” of the dry ingredients as you suggested, but now I don’t know how much to use to make one recipe! Your help would be appreciated!

  15. Gail says:

    OMG! I tried this last week and it was really easy and delicious. So Last night I made 4 (3 slice) portions of this bread. Just had one slice toasted with uncured ham, muenster cheese, tomato slices, pepper, garlic & onion powder. It was delicious! I am so glad I can now include bread in my diet. My only problem is I can’t seem to get 3 even slices of bread. Paola, how in the world do you get your slices so even?? lol Seriously, any suggestion would be appreciated.

  16. Glenda Firth says:

    I love this bread but it definitely doesn’t work if you don’t use super fine almond flour and regrind the golden linseed. Still very tasty but flat and cakey instead of airy and bread. That’ll teach me to be lazy lol

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