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. Duane Wiley says:

    Have you tried this with the addition of Nutritional Yeast? Just curious because I like to get that into as much as I can. Do you think it would hurt it?

    Thanks for all the super recipes!

    • Paola van der Hulst says:

      Ooooh! I think it could work great for a cheesy take (I would add in some garlic powder too!). Have you seen the Keto Cheetos recipe on the blog?! Its one of my fav ways to eat ny! xo!

  2. Tammy says:

    5 stars
    Hello! I loved this recipe. I haven’t eaten anything bread-like since starting keto 3 months ago. I was definitely missing bread after not having it for a while. It was very satisfying, really hit the spot. Having said that, I had some tummy troubles about an hour later (bloating) and today I was starving all day. Any ideas what the tummy troubles could be from? and how I can adjust the recipe? I really liked this recipe and am hoping to make it a regular if I can figure out what caused my bloating and hunger afterward.

    • Paola van der Hulst says:

      Hi Tammy! Oh no on the tummy troubles! What sweetener did you use in the bread (corn xylitol for instance is known to cause tummy troubles)? Have you tried all the ingredients on their own before? xo!

      • Tammy says:

        Paola, I used swerve. Never had any problems with that before. No problems with dairy. I haven’t made any baked goods since starting keto, so I haven’t used almond flour in 3 months. However I don’t have problems with other whole nuts. Wonder if it’s the flax? I’ll have to try each on their own and see.

        Thanks again for the great recipe.

        • Paola van der Hulst says:

          Yeah I don’t think Swerve would cause much trouble… so yup, I would try each ingredient at the time like you said! Also check if your flaxseed isn’t rancid. It’s one of those ingredients that suddenly go bad and can cause an upset tummy (that’s why some peeps who don’t use it too often store it in the freezer) xo!

  3. Lisa says:

    Just enjoyed a PB&J on the middle slice for breakfast. No toasting because everyone knows PB&Js require the softest part of the bread. Paola’s strawberry chia jam was so good with this sandwich. The one slice is very filling paired with an ice cold glass of toasted coconut almond milk.

    Man, I tell you… Sometimes it’s just the simplest pleasures that can bring a smile to my face. Didn’t realize how much I missed a good PB&J. This one even felt refined… Adult. Gnom-Gnom😋

  4. Karen says:

    5 stars
    Wunderkind! This recipe is pure genius. I put a third it in a round shallow dish for 60 seconds and it comes out like an English muffin. Cut in half and toast and it is in incredible!

  5. Yvette Aadil says:

    5 stars
    I have done this recipe twice now. 1st time I used small ramekins,forgot protein powder, still tasted great. This time I remembered protein and used large ramekins n a sandwich container. Came out great.

  6. David Jondreau says:

    My wife and I really want to try this as we have not had Pizza in a very long time. We are both gluten free, dairy free, soy free and yes…egg free so have you by chance tried this recipe out with an egg replacer? I have not been having the greatest luck with a couple egg replacers that I purchased

    • Paola van der Hulst says:

      What have you tried David? In all honesty eggs do make Keto Recipes come out better, but I know some readers use flax and chia eggs with relative good success. xo!

  7. Carol B. says:

    5 stars
    This was delicious, like others stated I’ve tried several other 90 second bread, but this was the best. Will be my go to for toast, hamburger buns, and grilled cheese sandwiches.
    Thank you, thank you, thank you.

    • Michael Shahan says:

      I’ve been making it with pea protein powder and it seems to be fine…although I haven’t tried with whey protein yet so not sure how much difference it makes.

  8. Adeline M says:

    5 stars
    I have never commented on a recipe post ever. But i’ve tried so many mug breads and honestly Paola, this is the best hands down. It tasted lovely with a pleasing texture, more biscuit/scone like, which i am not complaining about. I used vanilla whey protein (which was sweetened) omitted the sweetener and used heavy cream in place of sour cream. Such a treat. Will be making again and again for sure.

    • Paola van der Hulst says:

      Well now I’m honored Adeline! Thank you for taking the time to write back, so wonderful to hear you enjoyed it so much! xo!

    • Anabelly Méndez Salazar says:

      Hola GRACIAS por tus recetas.quiero preguntar si.puedo.sustituir la proteína de suero o sólo omitir.

      • Nissa says:

        Anabelly no recomiendo que sustituya la proteína porque creo que eso le da consistencia a la masa. Debe hacer esta receta. Es excelente si buscas rebajar y quieres picar con un pancito. Este pan es como pan dulce. Me encanta con queso por las mañanas.

  9. Michele Paul says:

    I bought the mold to make this bread. So does this recipe make 3 of those slices or all of it goes into the mold and makes 1 slice?

      • Nissa says:

        5 stars
        For me this made 3 balls which I pressed down lightly to a small pyrex ramekin. This will puff up in the microwave and gives you an English muffin looking biscuit that you can slice in half. This makes 3 amazing sandwiches 🙂

  10. Safiyya says:

    5 stars
    Made this for breakfast and it was delicious! Best keto bread I’ve had. The others were soooo eggy this was amazing

  11. Ainslee says:

    Excellent! Just made for breakfast and it turned out perfect. Very filling and feels like cheating 😄 looking forward to tomorrow’s toast. I’m going to try the yeast bread next, but this is so easy and good. Thank you!

  12. Melissa says:

    OMG. This is great as bread, French toast and now as a biscuit. I doubled it. Made in the food processor and it turned out even better. I divided into thirds and it was just the right amount for 3 biscuits. I made egg bacon and cheese biscuits. Wowza. Any idea how to get a biscuit flavor ie not sweet but salty? Baking powder? Help!

    • Melissa says:

      Edit-just realized I used double the wet ingredients and only singled the dry on the original try. I made it again and tried 1 1/2 x dry and double wet=very biscuit-y! Added 1/2 t baking powder for biscuit flavor-close but will try 3/4 next time and will be making into 4 servings instead of 3 to get the proportions of a proper bacon egg and cheese biscut and to save on carbs. Paola, you have GOT to try this alternative as I’m sure you can improve upon it even further. It’s really, really close to a biscuit in texture and taste.

  13. Heather Maxwell says:

    5 stars
    Finally a quick bread recipe that actually tastes like BREAD!!!! It will be my new go to. Thanks so much.

  14. Summer C Palmberg says:

    5 stars
    This is the best bread we’ve had so far. perfect. Toasts great, although the butter won’t absorb into the bread and it crumbles a tad when eating it. Overall the taste and texture is amazing.
    Thanks for this recipe.

  15. Teri-Lynn Rush says:

    Hey! Just wanted to say Thank you so much, for all your writing, research & GREAT recipes. My mom has CD (celiac) & must be gf, & I’m learning the Keto way of eating, albeit slowly;you have been a true gift!! Sincerely, Thank you, again.
    P.S. And, if you have a beginner Keto/gf/paleo pantry list, I would love to have a copy? 🙂

  16. Eileen says:

    Made this tonight, looking forward to toast in the morning! Paola, do you toast it in the oven or in a toaster? Thank you for your delicious recipes!

      • Eileen says:

        I tripled it and tried it in my 4″ square Pullman loaf pan (tripling everything but the baking powder, I used a little more, 3 tbsp) and it baked up perfectly! Deep golden crust. 350 for 20 min, then covered the top loosely with parchment and baked at 325 for another 25ish minutes (could have probably done 5 min more). Love it! Thank you for this!

  17. Bev says:

    Hi Paola! I make my own yogurt and now I am trying to find ways to use the whey. Do you ever use liquid whey? If so How is that different from Whey protein isolate. What is the beneficial affect of whey?

  18. Carolyn says:

    Love the taste of this bread. However, mine turned out really dry and crumbly. We had the same issue with your tortillas. What are we doing wrong?

    • Paola van der Hulst says:

      Hi Carolyn! Def sounds like you’re over cooking! For this one simply cook it less, and for the tortillas you need your skillet to be hotter so they cook quickly (otherwise you’re ending up with tostadas which cook for longer at lower heat) xo!

  19. Stacey says:

    5 stars
    I NEVER comment on posts or leave reviews (because I’m lazy lol) but I had to stop in and thank you for this recipe. I have been doing bad on keto because I just cannot stop having some kind of bread in the morning with my coffee. What can I say, I’m weak. I’ve tried the other bread recipes out there and they are disgusting. This was DELICIOUS!! OMG! I think I can get back into ketosis (and stop farting on everyone) thanks to you 😀

    • Paola van der Hulst says:

      Lol I’m very honored it was good enough to make you comment! Thanks so much, best feeling are comments like yours 😉

  20. Nancy Conlon says:

    5 stars
    OMG..this 90 second bread is the best! Divided in 3 ramekins, and each piece fits in toaster perfectly. Doesn’t come out crumbly at all. I missed my toast so much before, so am very satisfied now that I have this recipe from you.
    Thankyou so much.

  21. Arlene Travnik says:

    5 stars
    I made it and love it! It’s good toasted, and makes terrific grilled cheese (to the person above who asked!) Also, I had to use all almond flour, as my golden flax had gone rancid.
    Has anyone made a big batch and can tell me what the dry, cup measurements are for one (regular 3 slice) serving is?
    I cooked mine in a 4 inch square glass dish, and it is perfect!
    Thanks for the wonderful recipe!
    And I really like the measurements in grams…so much more accurate for keto baking. So thank you!

    • Jennifer Vessey says:

      Hi! I’m so excited to try this recipe. I was wondering what you would substitute the whey and sour cream with? I’m allergic to all forms of dairy. Thank 😊

  22. Terri McCoy says:

    5 stars
    So happy I tried this recipe there are so many out there and you pick one to make and it has always been disappointing until now. I pinned both bread recipes the yeast one and the 90 second one and went for the 90 second since because not enough almond flour on hand. Wow so good!! No weird taste it really does toast up great like regular toast finally get that crunch. Thank you for all the work you put in to perfecting recipes. Finally found a bread recipe I will make again and again. Will try the yeast one soon. 🙂

  23. Michael Shahan says:

    Hi Paola,
    I noticed that the quantity of baking powder changes between metric and US (3/4 tsp. vs. 2 tsp.). Which one is correct for the default 3 servings? Thanks!

    • Joan says:

      5 stars
      Just made peanut butter and jelly sandwiches with this. Really good!! I divided into 3 and they were small. I came out with 8.1 total carbs per each when divided by 3 ramekins. I am thinking it would be a lot of carbs if this was one piece of bread? Hopefully, I counted correctly.

  24. Julie Martinez says:

    5 stars
    I love this recipe!

    I haven’t had much luck trying a gazilion recipes for psyllium husk bread as well as the recipes using lots of beaten egg whites. This is SO much better and easier and I don’t have to freeze any leftovers!


  25. Lidia says:

    5 stars
    I just made your bread and it was the best 90 sec bread I’ve ever made. I baked it though at 350 degress for 20 min , double the recipe and in 3 medium ramekins, delicious! I am wondering if lax seed can be substituted since it can be inflammatory for some people, thanks again for a great recipe.

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