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!
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.
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.
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 flour, golden flaxseed meal, whey 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.
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!
The Best (Not Eggy!) 90 Second Keto Bread
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 48 g almond flour
- 21 g golden flaxseed meal
- 9 g whey protein isolate
- 3/4 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1 egg
- 2-5 teaspoons erythritol or xylitol, to taste*
- 1/2 teaspoon apple cider vinegar
- 28 g butter melted & cooled
- 28 g sour cream or heavy cream
Special equipment
- microwave-safe mold or ramekin
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!).
Would there happen to be a substitute for the golden flaxseed? We don’t have any on hand.
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?
Also would love an answer to this
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:)
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.
I have every everyyhing but whet protein. Is there any substitute besides other Protein powders, of which I have none.
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.
Best keto bread recipe ever. This makes going keto bearable. I don’t have a bread-shaped container so I make it in a soup bowl. Works just fine. I use monk fruit sweetener and use 2 teaspoons at a time so the bread isn’t as sweet. Delicious with butter!
Hi, I cannot have flax or any phytoestrogens. Can I eliminate it or substitute anything for it.
Hi Paola, thank you for sharing
all of your fantastic recipes with us! Will this recipe work with Barney Butter (defatted almond flour)? If so, do you need to adjust the amount of flour used?
I made a large batch to use now and later. I made the first and while it was very good I remembered I did not reprint the flax meal. I am wondering if it would be bad to put my next batch that I scoop out in the vitamix even though it has all flours mixed together? I also mixed the ingredients for the sandwich bread forgetting to regrind those “flours” should I just throw all dry ingredients in the vitamix? Thank you so much!
Oops I meant to say regrind not reprint haha
Love all your recipes. Is there a substitute for the xanthum gum? I don’t have any on hand.
Microwave kills all nutrients. Laziness is not rewarded. Probably an amazing recipe for traditional baking.
I made this yesterday wow its so good 😊.
So much better than the original 90m second bread. OMGosh this is good and perfect for french toast
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.
I don’t use or own a microwave. Can this be made is the oven or made into a pancake or hoe cake?
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!).
Me either and I’d like to know, too.
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 .
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!).
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!
This is the best keto bread I have found. I ordered the bread shaped molds and made 3 batches today.
Where did you find the mold
I found the molds on Amazon. There is link in the paragraph about the molds.
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?
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…. 🙁
There is a link to order the bread shaped mold near the top of the page
Can you use the whey protein powder in place of the whey protein isolate? You have to buy large amounts only and the recipe calls for less than 2 tablespoons.
Do you store the golden flaxseed meal (and the large pre-mix of this recipe) in the freezer?
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.
Can this recipe be baked in the oven and if so at what temperature and for how long
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.
Can I use an alternative to the whey protein? I’m allergic to whey protein.
She did. In the webpage she suggests more almond flour.
Don’t feel bad, I miss things all the time too.
Do you measure the flax seed before or after you grind it?
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!
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!
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!
More almond flour.
I’d really like to try this recipe, but I don’t have a microwave. Can it be made in a toaster oven?
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?
See the post please (or do a ctrl F for ‘oven’!) Brenna xo!
Where do I set ingredience for Keto bread
Hi,
Do you think I can add some oat fiber & how much would you suggest I add ? thanks for sharing this recipe
So good. Please consider putting together a recipe for a whole loaf baked in the oven.