90-Second Low Carb Bread

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    2 min

  • ready time

    ready time

    12 min

90-Second Low Carb Bread

21 ratings

While Keto and low carb bread are usually quick to whip together, they tend to take quite a bit of time to bake to do the gluten-free (and Paleo!) aspects of the dough. This easy Keto snack bread would work well for breakfast or an easy Keto snack. It is made with almond flour, psyllium husk powder, baking powder, apple cider vinegar, and an egg. It is mixed together well with a spoon in a coffee mug and then microwaved for 90 seconds until puffed and cooked. It might be the best Keto bread recipe just due to its simplicity.

How long does 90-second Keto bread take to cook?

Depending on the wattage of your microwave, you will need to adjust your cook time accordingly. A typical microwave will cook this bread in 90 seconds, but if in doubt, add 30 seconds until puffed and cooked. Also, once the bread comes out of the microwave, allow it to further cook with the residual heat by keeping it in the coffee mug for about 2-3 minutes while your prep any other food you are eating with it.

Serving suggestions for 90-second Keto Bread

90-second Keto Bread is delicious slathered with almond, peanut butter, or any other Keto-friendly nut butter for that matter. It is also an excellent carrier for cured meats and cheeses, a sausage patty, mozzarella cheese, and pepperoni. You really can make this your own! It can also be served alongside dishes like https://www.carbmanager.com/recipe/low-carb-creamy-balsamic-chicken-with-sundried-tomatoes to soak up all the extra sauce.

What if I am allergic to almonds?

If almonds are an issue for you, simply replace the almond flour in a 3:1 ratio with coconut flour. So in this recipe, the almond flour is ⅓ cup, so if you were to substitute with coconut flour, you would use about 1.7 tbsp of coconut flour to be exact, but 1 ½ tbsp of coconut flour will work fine.

What is the texture of 90-second Keto bread?

The texture is moist, soft, and spongey like real bread and is very lovely. It is sturdy enough to place nut butter on top, deli meats, or scrambled eggs.

Do I need to use psyllium husk, or can I replace it?

Psyllium husk is critical in this recipe and cannot be substituted with ground flaxseed.

Do I need to use boiling water?

Your water does not need to be at a boil for this recipe, but it does need to be very hot, which helps to hydrate the psyllium husk, so do not use cold water.

What size coffee mug do I need?

This bread puffs up a lot in the microwave, so use the tallest coffee cup you have (around 10-12 oz). A shorter coffee cup will also work as it tends to puff straight up out of the container and come back down.

  • Net Carbs

    6 g

  • Fiber

    11.1 g

  • Total Carbs

    17.2 g

  • Protein

    14.1 g

  • Fats

    24.1 g

325 cals

90-Second Low Carb Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    ⅓ cup

  • Psyllium Husk Powder Soluble Fiber by Now

    Psyllium Husk Powder Soluble Fiber by Now

    1 tbsp

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 teaspoon

  • Water

    Water

    ⅓ cup

  • Raw Egg

    Raw Egg

    1 large

Recipe Steps

steps 7

12 min

  • Step 1

    Combine the almond flour, psyllium husk powder, kosher salt, and baking powder together until blended well with a spoon. You want to make sure the psyllium husk powder is well dispersed throughout dry ingredients.
    Step 1
  • Step 2

    Add in the apple cider vinegar and boiling water and stir very well with a spoon. The mixture will bubble a lot and that is fine.
    Step 2
  • Step 3

    The mixture will turn into a large mass and be a bit difficult to mix. This is what you want to happen and it means that the psyllium husk has hydrated properly.
    Step 3
  • Step 4

    Add in the egg and stir very well to combine the egg with the rest of the dough. This will take some elbow grease to incorporate.
    Step 4
  • Step 5

    What you are looking for is a homogenous mass that has no visible pieces of the egg to it. It should have all come together into a smooth mass.
    Step 5
  • Step 6

    Microwave on HIGH for 90 seconds, adding 30 seconds as needed depending on your microwave wattage. Allow the bread to sit for 2-3 minutes to further cook with the residual heat.
    Step 6
  • Step 7

    Once the bread has sat in the mug for a couple of minutes to finish cooking, carefully remove the bread from the mug onto a cutting board. Slice the bread into 3-4 slices and serve with your favorite toppings like peanut butter, butter, or deli meat.
    Step 7

Comments 26

  • Diana

    Diana a year ago

    Just eaten a block of porridge. Cooked this twice the time stated and it was still stodgy inside. I put coconut oil on one piece, it run off, would not sink into the so called bread at all. Not sure why this recipe is still on the site when there is a much nicer one on here.

    • Cindy

      Cindy 2 years ago

      Awful! .too ‘egg’y’ tasting. More like an omelet than bread

      • Pr.Michael

        Pr.Michael 3 years ago

        Terrible!! Like a block of rubber - do NOT add Psyllium husk powder OR apple cider vinegar - 1/3 cup almond flour - 1 teaspoon baking powder - 1 tablespoon of melted butter - 1 whole egg - mix well and microwave for 90sec - 2min will yield a much better result!!!

        • studzinski

          studzinski 3 years ago

          I couldn’t find almond flour at any of my local stores so I substituted coconut flour. I thought I had psyllium powder in my pantry, but instead, it was flaxseed meal. Ended up turning out pretty good. I’d make it again.

          • ExcellentKetone842900

            ExcellentKetone842900 3 years ago

            I’ve tried this twice to make sure I had made it correct, I followed the instructions perfectly and cooked it a bit longer like the reviews said too.... it is foul! Do not make this, it’s not bread, it’s gross, you’ll get your hopes up for no reason

            • ExcellentKetone842900

              ExcellentKetone842900 3 years ago

              Can you use coconut flour instead of almond??

              • kays3272a78

                kays3272a78 3 years ago

                Great! Plus if you pour it out onto some baking paper before microwaving it makes the best flexible wrap I’ve found.

                • Kls444

                  Kls444 3 years ago

                  This was just fine, did not need to adjust recipe at all. I used a wide mug and yes, the texture was more soggy in the middle, but another 30 seconds and no biggie. I had to split over 2 meals bc it was so big, easily cut into 4 pieces! Great option for a quick bready option. Will be a staple in my meals for sure!

                  • chunks160

                    chunks160 3 years ago

                    Absolute disaster of a recipe

                    • Anonymous

                      Anonymous 4 years ago

                      I made this with the coconut flour and it was incredible. I did need to cook it for an additional 3 times 30 seconds. I would recommend flipping it over in the cup.

                      • Pattyr62

                        Pattyr62 4 years ago

                        Love it easy to make!!

                        • B@rbi

                          B@rbi 4 years ago

                          Sliced with grilled cheese on top? Mmmm

                          • B@rbi

                            B@rbi 4 years ago

                            Yum!!!! Easy and delicious with butter. Who needs wheat bread?

                            • Connie

                              Connie 4 years ago

                              Disappointed in result

                              • popsit

                                popsit 4 years ago

                                Finally tried a Keto bread, after ten months following a Keto lifestyle. And it didn’t disappoint! It served its purpose perfectly, while I enjoyed my mini salad sandwich! I agree with previous posts that it works best to mix dry and wet ingredients separately before combining them. I also needed to add an additional 90 seconds to the cooking time for the bread to thoroughly bake. I sliced the loaf vertically, producing 6 small slices, which I logged by the gram. A great high-fibre food and one I know I’ll prepare on a regular basis.

                                • Cstocum

                                  Cstocum 4 years ago

                                  Wow, that was amazing. Took the suggestion of @DownsizingMe, adding the psyllium husk after mixing the egg.... DELICIOUS. Spongy, moist, and imo already has a buttery flavor. So simple to make too. Served warm, it’s like a biscuit almost to me. I used blanched almond flour; not sure if that makes a difference, but it was great. Yummy, thank you!!

                                  • Ba

                                    Ba 4 years ago

                                    What can I substitute psyllium husk with - I cannot locate this in local grocery stores or trending markets?

                                • DsM

                                  DsM 4 years ago

                                  Prepared this way it’s okay if you are desperate but kinda gross. Tweaked as described below, it’s light and actually bread-like. Way easier to make too.

                                  • Ranj

                                    Ranj 4 years ago

                                    What can I substitute for egg?

                                    • recipewriter

                                      recipewriter 4 years ago

                                      You can substitute 1 tbsp ground flaxseed and 3 tbsp of water :)

                                  • Redeemed!

                                    Redeemed! 4 years ago

                                    My attempt came out rubbery. Unappetizing. I’m wondering what I did wrong. I followed the directions exactly.

                                    • DsM

                                      DsM 4 years ago

                                      Definitely cooks better in a regular mug, but a wide one makes a nice this slice. Just have to cook it longer. It’s great to tear up and dip in avocado oil with salt and garlic powder. Definitely a challenge to mix the egg in, but worth it.

                                      • DsM

                                        DsM 4 years ago

                                        Tweaked it tonight...mixed the dry ingredients without psyllium. Beat egg with other wet ingredients. Mixed all together THEN added the psyllium, sprinkling and mixing as I went. Way easier to mix, and no gross egg chunks. Looks better just out of microwave...bet it tastes better too. PS. Grease the mug, too!

                                    • Kora

                                      Kora 4 years ago

                                      The best out of all other 90sec keto mug breads. Thank you for the recipe

                                      • Kpt

                                        Kpt 4 years ago

                                        Wonderful keto bread. Using a large wide cup left the center underdone .

                                        • MsDachshund

                                          MsDachshund 4 years ago

                                          Good to know about not using a wide coffee cup. Thanks.