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

(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 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Bread, Side Dish
Cuisine American
Servings 3 slices
Calories 237 kcal


Special equipment


  • 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!). 


*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. 


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!


  1. Melissa says:

    This looks fantastic, can you please add a link to where we can buy your bread slice silicone mould? Appreciate it.
    Thank You

  2. Fabiana says:

    5 stars
    Raise your hand if you were pretty sure you had a microwave safe container and your house smells like burned plastic now 😂

    The bread is delicious though. I have been doing keto for one year now, and this is the first time I have actually tasted something that reminds me of real bread.

    Thank you so much, Paola.

  3. Mitch says:

    Finally made this today and it is so yummy! easy, great consistency, dont have to warm up the oven. its so nice to have something to put your eggs on! will definitely make a few batches in ziploc bags then, when I need some bread all i need to do is add the wet ingredients 🙂 i was thinking of maybe adding some pumpkin seeds next time… its a lovely toast! thanks so much!

  4. Joanne M Pinette says:

    5 stars
    I used 2 round ceramic 5″ (across the top measuring) and divided the dough. Microwaved for 120 seconds each, when cool I sliced the bread in half and toasted it. Really good but dry if I didn’t put jam on it. Maybe I microwaved too long and also toasted it too long or maybe it was just the almond flour. Any advice?

  5. Kelly says:

    5 stars
    Superb! Thank you for sharing this. I tried my first batch this morning. I had to make adjustments because of being dairy free. I used the extra Almond flour in place of the whey like you suggested. I used avacodo butter in place of the regular butter and I used unsweetened coconut cream with lemon juice to replace the sour cream. The bread was a bit sweeter than what I’m used to. Perhaps the coconut cream caused that. I can definitely see how I can play around with this to make it savory or possibly even doing a swirl of cinnamon for a mock cinnamon bread. Thank you again.

  6. Annie says:

    5 stars
    The texture isn’t the same, but the TASTE reminds me so much of Filipino pan de sal, which was definitely something I had been craving for lately. Thanks for the recipe! I’m so happy, and this is definitely a lot less calorie dense than the fathead dinner rolls I’ve made before.

  7. Jesse Cadena says:

    Wonder if this will fit in a round mug. I make a couple of 90 second mug variations but your recipes are always fantastic. I have what my wife calls a soup mug. I will give it a shot then cut into slices…

  8. Carla says:

    Hi, looking forward to making this 90 second bread and also Gluten Free, Paleo & Keto Bread. My question, I don’t have the whey protein isolate, is there anything I can sub or is it necessary. Looking forward to making it this morning is it can be made without the whey protein isolate. Thanks for all your hard work making these recipes for us!!!!

  9. Anne says:

    Funny question: looking at your regular sandwich bread, bagels, bread rolls, etc., I was wondering if you have standard proportions for almond flour, coconut flour, xanthan gum, baking powder, whey protein isolate, etc. I really enjoy the sandwich bread, and I was considering (in a time/effort saving endeavor) pre-measuring a mix of dry ingredients for the sandwich bread. It looks like many of your recipes have similar ratios (almond flour to coconut flour seems 2:1, etc), but I was wondering if you had a list of recipes for which the dry ingredients were extremely similar?

    Thanks! And seriously, I haven’t found any recipes as well-tested and as reproducible as yours. Thanks for all your hard work and clear explanations!

    • Paola van der Hulst says:

      Hi Anne! Funny you ask because I’ve been working to see if it is possible to have a ‘keto flour mix’ sorta thing. So far it’s proving a bit challenging, as I’ve found that small tweaks here in the ratios help to get a closer version to ‘the real thing’… but I always suggest that if you’re making one specific recipe frequently, you can definitely go ahead and mix a large batch of the ‘flours’. xo!

  10. Donna says:

    5 stars
    I made this tonight hoping it would be good but instead…..
    It was fantastic!!!! It really did taste like cornbread.
    Thank you, thank you, thank you for creating such good recipes.

  11. Angela Greene says:

    I clicked on the amazon link and it said it’s unavailable 🙁. Is it supposed to raise? Mine didn’t at all it’s a big lump

    • Paola van der Hulst says:

      Hi Angela! It does rise (you can see the air pockets in my pictures). What do you mean by lump? Because when it comes out of the microwave I’m fairly certain that’s what it looks like (I describe it as highly unappetising throughout the post… I think even ‘fugly’ was dropped at some point 😜). Gotta slice it up and toast it to get texture (the microwave doesn’t do that, and there’s nothing I can do about it) xo!

        • Paola van der Hulst says:

          Sounds like it! First time I microwaved for 5 minute (I was expecting to get some color in it… 😂!)…. and when I sliced it open it was burnt inside!

  12. LaWanda says:

    Hi Paola! I am confused. If each batch makes three servings, and you can cook it up all together, do you slice the finished product in to thirds for a total of three slices?

  13. Molly says:

    5 stars
    You’re a genius!! It tastes so nice toasted! I would say like a cornbread English muffin lol! It’s weird how soft it gets when you warm it up, but eventually it crisps up nice so I think even croutons could be made with it

    • Paola van der Hulst says:

      Molly that’s awesome to hear! Good idea about the croutons! And YUP! Texture is definitely funny with this one 😂

  14. Holly says:

    5 stars
    Paola, I’ve scoured the Internet for a while now for this answer because I want to make some of your recipes that call for whey isolate. Maybe you can help because I’ve read mixed answers as to whether whey isolate has the same dairy ‘content’ if you will… as non-isolate or other milk protein strains. I’ve read it’s way lower and almost undetectable and then I’ve also heard the opposite! Ugh.

    We just can’t tolerate dairy at all sadly. We do have some egg white protein powder but I always read all your recipe notes and because your so thorough and you didn’t mention it I’m pretty sure it won’t work as a replacement.
    Thanks in advance for your input as always!

    • Ann says:

      On website all day i dream about food carolyn ketchum stipulates you can use either whey protein or egg white protein in baked goods.

  15. Phyllis says:

    I buy golden flax seeds and grind them very fine in a coffee grinder. Is that okay to use in these bread recipes, or is there something special about the flax seed meal from Bob’s?

    • Paola van der Hulst says:

      Hi Phyllis! Ok so technically you can use them… but throughout my kitchen experiments I’ve always found that there’s something about the flaxseed ground by Bob’s that just makes it dissolve into the bread (so you don’t see any specs, bits or get jelly-textured pockets). Hope this helped!

  16. Kathy Haan says:

    Ohh, I can’t wait to try this. You’re my fave keto food blogger <3 I do have a recipe request! Petit fours!! My dad used to order them for Christmas every year – would make a really fun post for V-Day or something.

  17. Nancy Hudson says:

    Hi Paola,
    I’d love to make this, but when I attempt to convert the grams to ounces/tablespoons, the amounts come out weird. Are you able to advise me of what the amounts are in US measurements? Also, would I be able to make this with Coconut flour, as I’m unable to eat almond.

    • Paola van der Hulst says:

      Unfortunately this doesn’t work with coconut flour (they’re definitely not interchangeable). Can try sunflower seed flour instead?

      1/2 cup almond flour
      3 tablespoons golden flaxseed meal
      2 tablespoons whey protein isolate
      2 teaspoons baking powder
      1/2 teaspoon xanthan gum
      1/4 teaspoon kosher salt
      1 egg
      2-5 teaspoons erythritol or xylitol, to taste*
      1/2 teaspoons apple cider vinegar
      2 tablespoons butter melted & cooled
      2 tablespoons sour cream or heavy cream

      • Marcelle Costanza says:

        Want to try this but that microwave container is no longer available on Amazon and I am hesitant to cook anything in plastic in a microwave. I wish someone made these in glass or ceramic. Guess I will have to settle for round slices! 🙂

        • Sharon B says:

          I just ordered the bread slice mold that she has linked to Amazon today. It arrives tomorrow!! Always recheck Amazon for items you want that might be out of stock.

    • Mona says:

      4 stars
      Did you try using the oven? What temperature and how long did you bake yours? I’d like to make a batch for my dh since he can’t have the yeast bread. These were great! We subbed pumpkin seed flour and ground chia seeds. Delicious. Taste is similar to whole wheat bread. Yum!

      • Janet B says:

        I would like to bake it in the oven also. But not sure of pan size, temperature and how long. The recipe sounds wonderful and especially the not eggy part. Thank you!!

        • Paola van der Hulst says:

          Make the cornbread guys!! It’s linked in the post on how to make it in the oven. Essentially same thing, but meant for the oven ☺️

  18. Arin says:

    Can you use something besides almond flour? Son is allergic to peanuts and all tree nuts. He has celiacs and cant have gluten.

  19. Carmen says:

    5 stars
    NO WAY!!! The whole family loves your cornbread so much cant wait to try. This will surely come in handy Paola 🙂

    I also read this morning on instagram that you took your first steps yesterday! Congratulations and we’re sending you many get well vibes and blessings your way

    • Paola van der Hulst says:

      Carmen that’s awesome to hear! I do hope this one comes in handy!!

      And thank you so much for your sweet good wishes! Can hardly wait to get back to walking, it’s been a loooong 8 months! So thankful to be healing 🙌💫✨

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