Keto Recipes

90 Second Keto Bread That Doesn’t Suck (This is My Favorite!)

By Bree

Who knew that it could be possible to have a delicious slice of keto-friendly bread ready to enjoy in only 90 seconds flat? I sure didn’t, but after trying out this quick and easy 90 second keto bread recipe, I’m definitely a believer now. Using either a microwave-safe mug or a pair of ramekins, you can effortlessly whip up this bread every time you get a craving for a healthy sandwich or even just for making your morning toast in a keto-friendly way.

90 Second Keto Bread

A Little Bit of Effort Goes a Long Way

Along with only taking 90 seconds to cook (plus about one minute to prepare), the beauty of this keto bread recipe lies in its simplicity. You’ll only need a handful of basic ingredients to make it. You can start by whisking together one egg, milk, and the olive oil in a bowl. These three ingredients get this keto recipe off to a great start, keeping the carbs to a minimum and adding a nice amount of protein and fat. I like to add olive oil into a lot of my keto recipes not only because it’s an easy way to up the fat content, but also because it’s been proven to possess some fantastic cardiovascular health benefits as well. (1)

Almond Flour – Low in Carbs, Great for Keto Baking

Next, add the almond flour into this mixture. Almond flour makes for a terrific keto baking alternative to refined wheat flour for several reasons. The first and most obvious reason for keto dieters is that it’s incredibly low in carbs. The carbs it does contain are mostly fiber. It’s also an excellent source of heart healthy monounsaturated fats while also providing you with other essential vitamins and minerals. Overall, almond flour is an incredibly nutrient-dense baking flour. It’s quite different from refined wheat flour, which loses most of its nutritional value during the process of refinement. (2)

90 Second Keto Bread

90 Second Keto Bread

The remaining ingredients required are grated Parmesan cheese, baking powder, coconut flour, and a bit of salt to taste. The coconut flour is included for the same reasons as the almond flour. It’s a healthier alternative to wheat flour that adds in more healthy fats in a tasty way. I’m also a fan of the addition of Parmesan, as it makes this keto bread super tasty on top of being so easy to make. After whisking your bread dough mixture until it’s smooth, you can transfer it to either a microwave-safe mug or split it between two ramekins. From here it’s a simple matter of microwaving your bread for 90 seconds and then you’ll be all set to enjoy it.

90 Second Keto Bread

A Note About Substituting Flours

While keto baking is certainly doable, simply substituting higher-carb flours with lower-carb flours such as almond flour and coconut flour won’t yield the same results. More moisture and liquids will be required to avoid an overly dense, flat product. Many almond flour recipes will require a binder like eggs.

You can go ahead and use your keto bread for sandwiches after slicing it if you’d like. However, if you’d prefer to toast your bread instead, I recommend using a cast iron skillet and heating some grass fed butter over a medium heat. Toast your slices of bread for about 30 seconds on each side until they’re golden-brown. This just might be my new favorite way to enjoy a low carb toasted BLT sandwich in the mornings.


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90 Second Keto Bread

90 Second Keto Bread That Doesn’t Suck

  • Author:
  • Prep Time: 1 minute
  • Cook Time: 1 minute
  • Total Time: 2 minutes
  • Yield: 1 1x
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1 large egg
1 tbsp milk
1 tbsp olive oil
1 tbsp almond flour
1 tbsp grated parmesan
1 tbsp coconut flour
1/4 tsp baking powder
salt to taste
2 tsp butter (optional)


  1. In a bowl place the egg, milk and olive oil and whisk to combine.
  2. Add the almond flour, grated Parmesan, coconut flour, baking powder and salt and whisk until smooth.
  3. Pour the mixture in a microwave-safe mug or divide between 2 ramekins and microwave on high for 90 seconds or until just firm to touch and toothpick inserted into the center comes out clean.
  4. Remove from the mug and slice.
  5. To toast, heat the butter in a cast iron skillet over medium heat.
  6. Add the slices and toast until golden-brown, about 30 seconds per side.


  • Serving Size: 1
  • Calories: 357
  • Carbohydrates: 7.6 g
  • Fat: 29.8 g
  • Sugar: 2.8 g
  • Protein: 11.3 g

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  1. Just wondering if this recipe will work if I bake it in the oven, I don’t have a microwave.

    • Hey Starleen! That is actually a really good question and one I’m not really sure how to answer correctly as I haven’t tried baking it yet 🙁 So sorry. Please do let me know if you try though, I would love to know.

      • I made this in a conventional oven. I used a 31/2 by 7 inch rectangle ceramic oven-proof flat dish. I baked it at 375 for about 13 turned out well…

    • I made this in a conventional oven. I used a 31/2 by 7 inch rectangle ceramic oven-proof flat dish. I baked it at 375 for about 13 turned out well…

    • You can definitely use just almond flour! The texture may change a tiny bit, but that should work great.

  2. Are the tortillas really able to roll up things like eggs n bacon? Because I really hate to try one more disappointing bread group just to beat myself up. It really don’t look like the pic does it?

    • That’s a great idea Rebecca! Never tried that.

      If you give it a shot, let me know how it turns out 😉

  3. I am just going to start…with this bread recipe, is this whole little loaf considered a serving?? I am amazed at these recipes!

    • Thanks so much Barb! And correct, this recipe is just 1 serving, which is a little ‘mug loaf’ 🙂

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