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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.

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Ingredients

Special equipment

Instructions

  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.

220 comments

  1. 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?

  2. 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!

  3. 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.

  4. 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!

  5. Nicola says:

    Ok I realize we’ve been over this, but I also don’t have a microwave. My purpose in looking at this recipe is for french toast. Wouldn’t the alternative, oven recipe be too corn-bready for french toast?

  6. Tasia says:

    Hi😊 2 questions:
    1. Can someone please clarify if the nutritional facts are for 1/3 of this recipe or for the entire recipe?
    2. Has anyone ever used MCT protein powder instead of the whey protein? I only had vanilla whey protein so it was a bit sweeter than I’d like but I’m going to play with it:)

  7. Lara says:

    Is there any way to substitute or leave out the flax and the whey? I don’t have either one but I am allergic to the whey. I don’t have flax seed the only thing I really have is bleached almond flour and regular almond flour potato starch and tapioca flour that’s it that’s all I’ve got and then of course I have xanthan gum but I mean I don’t have anything like flax I don’t think. if there’s no way to do this then I will wait until I can get some flax.

    • Marianne says:

      I have every everyyhing but whet protein. Is there any substitute besides other Protein powders, of which I have none.

      • Marianne says:

        Doh! Just read the notes on whey protein subs in the article :). Now I just hope this flax I ground a while back is golden lol.

  8. Borami says:

    Second time making this wonderful bread. Made a double batch this time because it’s so good. I would recommend this to everyone who loves bread.

    • jen says:

      she already addresses this in the post:
      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!).

      • Lara says:

        I believe it says in instructions at the top half of page that if you want to bake this in the oven you could but it’s not made for the oven if there is one other that is made more for the oven and you should try that .

    • Robyn Benson says:

      To the OP – just saw this in the post:
      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!).

  9. Judy says:

    This bread was amazing, and made in the mold suggested by Paola It came out EXACTLY like the photo! I just had legit French toast!! Thank you for the recipe, Paola!

  10. Lynn says:

    I made this and we split it into 3. It turned out more like a cracker than bread after I toasted it. But is this really 237 calories for 1/3 of the recipe?

  11. Connie Lewis says:

    I’m confused. If you put this in a small bowl to prepare in the microwave how does it come out like the picture that looks like a “slice” of bread made in a loaf pan? Is this the actual photo? It’s very hard for me to believe that it could be…. 🙁

    • Flaxseed and flaxseed meal goes rancid rapidly. For this reason, I buy only seeds and keep that in the freezer. I take out only what I need for a recipe and grind it in a Bullet or Vitamix. This way you won’t end up throwing tons of it away. Just this morning I came across a jar of flax meal that had been in the cabinet for a while. I obviously had forgotten about it being there. When I opened the jar and took a whiff I knew immediately what it was. Rancid flax meal is quite stinky! I tossed about 4 cups in the trash.

  12. Donna says:

    OMG even my kids liked this! I make this. Made enough for 4 slices, had to cook a bit longer than 90 secs. Not eggy at all, had great taste and texture.

    • Kristi says:

      Definitely after. You can tell by the term ‘meal’. Flax seed meal will be always be ground. 🙂 You should make this, it’s sooo good!

  13. Eileen Kelly-Meyer says:

    Just saw this, linked in the 12/2/19 email newsletter and HAD to try it right away. I love it! It has to be the easiest, quickest and best-textured keto bread I’ve ever made. Toasting is a must, but I’d do that anyway. Thank you for a quick, on-the-spot bread!

  14. Roberta says:

    Someone has already asked for a whey protein substitute, but I can’t find the answer anywhere in this post… so, what could we use instead? Thanks!

  15. Brenna says:

    Like many, I refuse to have a microwave in the house. Do you have a suggestion on how I make this bread sans microwave, taking (obviously) greater than 90 seconds?

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