90-Second Bread - Healthy Recipes Blog (2024)

Happily, the list of ingredients for making this bread is very short! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Unsalted butter: It's possible to use mayonnaise or oil instead of butter. But I like the taste of butter.
• Kosher salt: I use Diamond Crystal Kosher Salt.
• Egg: I use large eggs in most of my recipes, this one included.
• Coconut flour: Although it has the potential to be drying, once you get the ratios right, it's an excellent flour to work with.
• Baking powder: Make sure it's fresh. It typically has a shelf life of up to 12 months. And if you need it to be gluten-free, double-check to ensure it is.

Here are a couple of ideas for making a flavored bread:

• Add garlic powder (¼ teaspoon) and shredded cheese (a heaping tablespoon). Thanks to reader Karen Brown for the idea! I tried it and loved it.
• For a sweet version, I like to omit the salt and add ¼ teaspoon each of stevia glycerite (or 1 tablespoon of a granulated sweetener), vanilla, and cinnamon.

The detailed instructions for making this bread are listed in the recipe card below. Here are the basic steps:

Melt butter in a small ramekin. That's the ramekin that you'll also use for microwaving the bread. (Photos 1,2).

After the butter has slightly cooled, add the remaining ingredients and mix them until smooth. This will take some patience. (Photos 3,4).

Microwave the mixture for 90 seconds. Allow the bread to slightly cool, and then remove it from the ramekin and slice it into two slices. (Photos 5,6).

At this point, you can skillet-toast the slices in some butter or olive oil if you wish. Top the slices with your favorite toppings and serve! (Photos 7,8).

The 90-second rule works in almost any microwave I've tried. I moved a few times since I started making this recipe, allowing me to try it in several microwave ovens.

Having said that, as you know, microwave ovens greatly vary. So keep an eye on the bread. Perhaps in your microwave, it will only take 75 or 80 seconds? You can always add a few more seconds if it's not done.

Does this bread taste like real bread?

Should I toast 90-second bread?

Can I substitute almond flour for coconut flour?

Can I bake this bread in the oven?

Yes. To make it in the oven, mix the batter in an oven-safe ramekin. Bake the bread in an oven preheated to 350°F for about 10 minutes. Check with a toothpick to ensure it's fully baked. Ovens vary, so keep an eye on the bread while it's in the oven. It might take a shorter or longer time to be fully baked.

90-second bread has a spongy texture that readily soaks up butter, sugar-free honey, or jam. So it's great for a quick low-carb breakfast.

It’s also good topped with peanut butter, cream cheese (or cream cheese dip), and smoked salmon, or Dijon mustard and ham.

It's wonderful with Shakshuka! I also like it topped with pimento cheese, crab salad, and salmon salad.

My favorite use for this bread is to make a cheesy and gooey keto grilled cheese sandwich. It's delicious! It's also great for making keto avocado toast.

To keep the leftovers, slice each piece of bread crosswise into two slices and allow the slices to cool completely. Then, place them in an airtight container in the fridge for up to 3 days.

When ready to use, I highly suggest skillet toasting the leftover slices in butter or in olive oil. But you can also gently reheat them in the microwave, about 10 seconds per slice on 50% power.

You can also freeze slices of the completely cooled bread. Microwave them frozen to defrost, or use your toaster on the lowest setting.

Keto 90-Second Bread

This 90-second keto bread is so versatile. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam.

Servings: 1 bread

Calories: 204kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1bread | Calories: 204kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Sodium: 489mg | Fiber: 2g | Sugar: 2g