90 Second Keto Bread
Published January 9, 2022 • Updated March 9, 2026
This post may contain affiliate links. See my disclosure policy.
Fluffy, airy keto bread that looks and tastes like the real thing, without that eggy flavor most microwave recipes have. I tested dozens of versions to get this one right. Just 90 seconds and you get two slices of actual sandwich bread.
I have been baking low-carb bread for over a decade, and having a recipe that takes 90 seconds changed how I eat on a daily basis. When a craving hits, I need something fast and portion-controlled. That is the same reason I keep my flaky biscuits on rotation and why my cornbread recipe is bookmarked on my phone.
If you have tried other microwave bread recipes before, you know the disappointment. Most come out with an overwhelming eggy flavor, taste like straight baking powder, have a weird yellow color, or just do not taste like bread at all. I went through all of that before I landed on this version.
I tested many variations and the version I settled on actually looks like real sandwich bread. The almond flour base gives it structure while keeping it fluffy, with air holes throughout that make it spongy and ready to soak up butter or mayonnaise. Sour cream is my secret for masking the eggy flavor that ruins most microwave versions. Whether you bake it in the microwave or oven, this is the bread I come back to every single week. If you want a full-size loaf for meal prep, my sandwich bread loaf takes longer but feeds the whole family.
The best part is how it toasts. I pop mine in the toaster and it comes out perfectly golden brown with a crunch that sounds like real toast. My kids do not even think of it as keto food. To them, it is just bread. Now I can have a side of toast with my eggs and bacon again, or build a proper sandwich without missing a thing.
I have readers who make this daily (one woman in India told me it saved her dinner routine), and I have made it hundreds of times myself at this point. One reader threw the batter into a waffle iron and said it made the best waffles she has ever had. If you have given up on bread from the microwave, give this one a shot. It is the closest thing to real white bread I have found on keto.
How to make 90 second bread
- Mix together the dry ingredients. Add almond flour, protein powder, baking powder, allulose and salt (if using) and mix until combined.
- Mix in wet ingredients. Add softened butter, egg white, sour cream and heavy cream. I use a fork for this and it comes together in about 30 seconds.
- Bake in the microwave or oven. Pour into a lined baking dish. I use a 4×4 inch square dish that holds 781 ml. Microwave at full power for 90 seconds, or bake at 350 degrees for 9-11 minutes.
- Slice and serve. Let it cool first (this matters for clean slices), then cut down the middle to make 2 slices of sandwich bread.
Key Ingredients
- Almond flour – I use almond flour in the majority of my baking because it is easily accessible at most grocery stores. If you have a nut allergy, sunflower seed flour measures cup for cup.
- Protein powder – This is what gives the bread its puff and fluffy texture without adding extra eggs. I use Isopure Zero Carb unflavored whey, but any type works.
- Baking powder – Acts as a leavening agent for rise, and it also drives the browning when you toast or griddle the bread. It is the key ingredient for that golden brown crust and crunch.
- Allulose – Optional. I add just a pinch for a touch of sweetness that brings the flavor closer to regular bread.
- Salt – Also optional. I skip it when I am making grilled cheese since the cheese provides enough salt on its own.
- Butter – Softened unsalted butter adds fat, flavor and moisture. A lot of microwave bread turns out dry, and butter prevents that.
- Egg white – Helps the bread rise and provides structure. You can use a whole egg instead, but the color shifts from white to yellow. If you go that route, skip the heavy cream.
- Sour cream – My secret ingredient for killing the eggy flavor. Greek yogurt works as a substitute. A reader mentioned buttermilk too, though I have not tried that myself.
- Heavy cream – Adds extra moisture so the bread is not dry. Nut milk works as a substitute if needed.
Equipment needed
- Square baking dish – Mine is both microwave safe and oven safe. It came in a meal prep set similar to this set. The dish holds 781 ml, which is the right size for two sandwich slices.
- Parchment paper – Keeps the bread from sticking and makes it easy to lift the loaf out cleanly.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1/4 cup almond flour -
1 tablespoon low-carb protein powder
-
1 teaspoon baking powder
-
1/4 teaspoon allulose, optional
-
1/8 teaspoon salt, optional
-
2 tablespoons unsalted butter, softened
-
1 egg white
-
1 tablespoon heavy cream
-
2 teaspoons sour cream
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
To a small bowl, add almond flour, protein powder, baking powder, allulose and salt (if using). Whisk until combined.
- Almond flour
- Protein powder
- Baking powder
- Alluose (optional)
- Salt (optional)
Add wet ingredients
Add butter, egg white, sour cream and heavy cream. Mix with a fork until combined.
- Unsalted butter (softened)
- Egg white
- Sour cream
- Heavy cream
Pour into baking dish
Spray a square microwave or oven-safe baking dish with cooking spray and lay down 2 strips of parchment paper to line the dish on each side. Add bread dough batter to the lined dish and spread evenly.
Microwave instructions
Place dish in the microwave and cook at 100% power for 90 seconds or until bread is set on top and springs back when you touch the top. Remove from microwave and let cool before slicing.
Oven instructions
Bake at 350 degrees for 9-11 minutes or until the bread is set on top and springs back when you touch the top. Remove from oven and let cool before slicing.
Slice the bread
Using a serrated knife, cut the bread loaf into two slices by cutting down the middle.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
How do I adjust cook time for my microwave wattage?
I cook mine at 1200 watts and it is done in exactly 90 seconds. If your microwave runs at lower wattage, you will need more time. At 900-1000 watts, I have heard from readers that 100-110 seconds works. At 700-800 watts, try 110-120 seconds. The bread is done when the top springs back when you touch it. I always check that before pulling it out, regardless of the timer.
Why does my microwave bread taste eggy and how do I fix it?
I dealt with this for years before I figured it out. The eggy flavor comes from using a whole egg and not enough fat or dairy to balance it. My fix is using only the egg white (not the yolk) and adding sour cream, which neutralizes that egg taste completely. If yours still tastes eggy, try increasing the sour cream by a teaspoon.
Can I use a whole egg instead of just the white?
I have made it both ways many times. A whole egg works, but the bread turns yellow instead of white and the eggy flavor is slightly stronger. If you use a whole egg, skip the heavy cream since the yolk adds enough moisture. I prefer the egg white version for sandwiches because it looks and tastes more like real bread.
Can you freeze this bread for meal prep?
I do this all the time. I make a batch, flash freeze the slices on a plate, then store them in a freezer bag with parchment paper between each slice. They keep for at least a month. I toast them straight from frozen and they come out just as good as fresh.
Can I make this dairy-free?
I have not done a full dairy-free version myself, but I have heard from enough readers to know it works. Swap the butter for coconut oil (same amount), use coconut cream in place of the heavy cream, and replace the sour cream with coconut yogurt. The coconut yogurt is the important one because sour cream is what kills the eggy flavor, so you need something with that same tangy fat. A couple of readers said the texture is slightly denser but it still toasts well.
Can I make this with coconut flour instead of almond flour?
I have not tested coconut flour myself yet, but readers have had success with it. Coconut flour absorbs way more moisture than almond flour, so you need much less. Start with 1.5 tablespoons of coconut flour instead of the full quarter cup of almond flour and adjust from there. You will likely need a bit more liquid too. If you want a low-carb bread that is also nut-free, sunflower seed flour measures cup for cup and I have tested that swap.
What can I use instead of protein powder?
I use Isopure Zero Carb unflavored whey, but I have had readers succeed with collagen powder, egg white protein powder, and even ground flaxseed. One reader skipped the protein powder entirely and whipped her egg white to soft peaks instead for lift. The texture changes slightly with each substitution, but they all work. If you use a flavored protein powder, the bread tastes like a cross between a pancake and sponge cake.
Can I make this in a waffle iron?
I have not tried this myself, but a reader named Li threw the batter into her waffle iron and said it made the best waffles. The egg white version works better here because a whole egg would steam up instead of crisping against the plates. I would spray the iron well and cook until the steam dies down. It makes two mini waffles from one batch, which is a fun change from the usual sliced bread.
I've made probably six microwave keto breads that all tasted like scrambled eggs in bread form, so I almost scrolled past this one. The sour cream and protein powder combo sounded like it would make things worse, but I had everything on hand and gave it a shot. Not eggy. Not rubbery. Actually springy in the middle with edges that crisped up when I put it in the pan with a little butter. I'm genuinely annoyed it took me this long.
Six is a lot of bad bread. Pan with butter over medium is what I do now, beats the microwave finish every time.
I grew up eating toast every morning and giving it up was the one thing about keto I never really made peace with. Made this on a snow day and that first bite actually got me a little emotional. Not quite the same as what I remember, but it filled a hole I didn't know was still there.
Snow day toast. That's the whole point. The sour cream is what makes it taste like actual bread instead of egg foam, I tested maybe 30 versions before I figured that part out.
So I tried something different with the butter. Instead of waiting for it to soften I just microwaved it for like 10 seconds and mixed everything right away. Way faster and the bread still came out super fluffy! Only thing is mine needed closer to 100 seconds instead of 90, maybe my microwave runs cooler. Still totally worth it for actual bread texture in under 2 minutes.
The cooler microwave thing is real. Mine runs at 1200 watts and it's done in 90 flat, but I hear from readers all the time who need 100-110. The melted butter trick is interesting though. I've always done softened to keep the batter from getting oily but if yours stayed fluffy I might test that.
What would the equivalent be for oven bake? I do not use a microwave.
I have instructions for oven in the recipe. Bake at 350 degrees for 9-11 minutes or until the bread is set on top and springs back when you touch the top. Remove from oven and let cool before slicing.
Really amazingly good! I don't use protein powder so just added 1 tbsp of almond flour instead. Worked like a charm. Toasted really fast as a grilled cheese (works better at melting the cheese if you toast both sides in the skillet and put the cheese on it while hot). Thank you so much for this!! :)
Can't remember if I added this comment before but you can also sweeten it a bit and it tastes just like pancakes!! I used my nutpods coffee creamer instead of the cream (almond and coconut milk) and added a little more sweetener. Add some SF syrup on top and it's really amazing!
The almond flour swap is good to know. I haven't tested it without the protein powder but that makes sense since almond flour adds structure. And yeah, the sweet version works. I've done it with a little cinnamon and it's basically a fluffy pancake.
Really liked this recipe - best one I have tried so far. Thought the sour cream taste was a little overpowering (but better than the eggy taste of others) so might try yoghurt and/or buttermilk.
Greek yogurt works. I've done it. Cuts the tang but you lose a tiny bit of the fluffy texture. Buttermilk I haven't tested but it's thinner so you might need less.
Thank you for a great bread recipe! I made this and my husband I both are 5 star on it!
That no-eggy-flavor thing took me forever to crack. Glad it worked for both of you.
Could I sub kefir milk for the sour cream and heavy cream?
Yes, I think that would work just fine
INCREDIBLE!!!
As a Celiac the majority of store-bought Keto bread is a no go and I just can't seem to make a Chaffle that tastes good.
I tweaked this recipe only because I made it late in the evening and did not want to go shopping :)
I subbed Fage plain 5% Greek yogurt for the sour cream, and I only had vanilla protein powder on hand, so I used that and I left out the alluuse since my protein powder had a sweetener in it.
The bread came out looking just like the video. I put in toaster and then used it to make a BLT. It was delicious and no weird eggy taste like all the Chaffles that I've been trying to choke down.
Annie and others, try this with a flavored protein powder, it tastes like a cross between a pancake and a yellow sponge cake! YUM!
I plan on making it again with the vanilla protein powder (maybe a dash of pure vanilla extract), lightly toasted, a few crushed berries on top and some Keto whipped topping.
Thank you Annie!
Greek yogurt works perfectly there, I've done it too. And the vanilla powder shifting it toward pancake territory makes total sense. The berry version sounds like it's basically French toast now.
Just wanted to let you know this recipe ROCKS; it’s SO good!!
I didn’t have sour cream, so I added 2 teaspoons of heavy cream and an 1/8 teaspoon of apple cider vinegar (with mother) as a replacement; it worked perfectly! I also kept the butter only slightly softened so it would retain very small chunks, as done in many pastry recipes. The melted butter created perfect pockets of goodness with no eggy flavor, and it toasts up beautifully.
Thank you for all you do for the keto community!
Hi, I am 70 and lives in Kerala, India. I manage my blood sugar through controlling carbs and maintaining muscle mass through Yoga. But dinner is always a problem. I eat before 5.pm but everything except keto spikes my blood glucose. This recipe is ideal and I love the taste.
I added a whole egg and Greek yoghurt instead of sour cream. I added inulin powder instead of allulose for added fibre and slight sweetness.
Thank you very much. It is also great as all the ingredients except sour cream and allulose are easily available and I can substitute.
Regards from Kerala
I love the taste of this bread but mine is kind of heavy and does not look as fluffy as yours. The texture is quite spongy, has smaller air pockets and was very greasy. It also seems to fall apart easily, even when cooled. I used the exact ingredients in the exact amounts as your recipe, so I'm quite confused. I cooked mine in the oven at 350 and it took about 22 minutes, so much longer than it was supposed to. I also used a 4.25" w x 2.25" h round glass Pyrex food storage container. Any thoughts on why mine was so different?
Perhaps it was the brand of protein powder? I use Isopure Zero Carb unflavored protein powder.
Hi! My almond flour is 3 carbs per 2 TBS, if I use 4 TBS ( 1/4) cup does that make it 6 carbs per 2 slices plus other ingredients? If so can you recommend a good low carb almond flour? Thanks
Yeah, that math is right - 6g from the flour alone before anything else. I use Anthony's Premium Blanched almond flour, it runs about 2g net per 1/4 cup.
i tried this recipe and kept failing, tried it different ways, still couldnt get there. all were too moist cake like not toasting. I gaved up, I love keto focus but chuck this one as a something in Florida vs Connecticut.Time passed. Watched the Keto twins hoping they may have a better recipe and this recipes was the winner. So decided to give it another try. Changed the melted butter for avocado oil, did egg white from a carton, and here for me where i think the big difference is, mymicrowave is only 900 watts, I have no doubt she has a much better microwave than me, most of the US has a better microwave than me :) so i cooked it for 2 mins. and yes it worked for me, its fantastic, it toasted this time! much less spongy.
Can I substitute the butter for something with less calories as am on slimming world where butter is a swear word !!
Just squirreled this away for breakfast tomorrow. Before I did, had a little sample, and was very happy with taste, and texture. The best I’ve made so far. Saw the keto twins today, and yours garnished much compliments. Thank you
The keto twins approve, that's the real test. Toast it tomorrow, straight from the fridge.
Very nice receipt!
Do you have the ingredients in metrics (grams)?
That would be very helpful!
Thanks! :-)
24g almond flour, 28g butter, egg white is roughly 30g. The rest are so tiny that spoons are easier than weighing them.