90 Second Keto Bread

by KetoFocus.com

Fluffy keto sandwich bread in 90 seconds

4.5 Stars (33 Reviews) 75 Comments

The best airy, fluffy keto bread that looks and tastes like bread - all without that eggy flavor typical of most keto bread recipes. Just 90 seconds to bake and you see what this recipe is better than sliced bread.

Being able to make gluten-free keto bread in minutes is key to sticking to the low carb lifestyle. In fact, having access to easy portion-controlled recipes are ideal for when cravings hit, like these keto hostess cupcakes, which makes 2 cupcakes, or this sugar free chocolate mug cake.

If you have tried other recipes for 90 second keto bread before, you may have been disappointed. Most recipes for this quick bread fall flat because they have an overwhelming eggy flavor, taste like baking powder, have a strange yellow appearance or don’t taste like bread at all.

two slices of keto bread stacked on each other with butter in the background

I tested many variations and came up with a recipe that looks like real sandwich bread. This 90 second bread made with almond flour is a fluffy low carb version of white bread with air holes through out to make it spongy and ready to soak up butter or mayonnaise. In fact it’s perfect for making sandwiches like grilled cheese. We disguise the eggy flavor thanks to a key ingredient. With instructions for baking bread in the microwave or oven, you simply can’t beat this recipe.

The best part is that this keto sliced bread toasts in a toaster to give you that perfectly golden brown crust and crunchy texture! Now you can have a side of toast with your eggs and bacon.


How to make 90 second keto bread

  1. Mix together the dry ingredients. Add almond flour, protein powder, baking powder, allulose and salt (if using) and mix until combined.
  2. Mix in wet ingredients. Add softened butter, egg white, sour cream and heavy cream.
  3. Bake in the microwave or oven. Pour into baking dish. Use a microwave or oven-safe baking dish lined with parchment paper. Bake for 90 seconds in the microwave or 9 minutes in the oven.
  4. Slice and serve. After cooling, slice down the middle to make 2 slices.

images of ingredients for keto bread including almond flour, protein powder, baking powder, alluose, salt, butter, sour cream, egg white and heavy cream

Key Ingredients

  • Almond flour – I use almond flour in the majority of keto baking as it is easily accessible to most in the grocery store or online. If you have a nut allergy, you can substitute with sunflower seed flour. It measures cup for cup with almond flour.
  • Protein powder – Protein powder is added to keto breads and baked goods to help puff them up and give them a fluffy texture without the need for additional eggs. The protein powder I use is a zero carb whey protein powder. You can substitute with any type of protein powder for this recipe.
  • Baking powder – The baking powder acts as an leavening agent to help the bread rise but it also contributes to flavor and browning effect when you toast or cook the bread in a griddle. It’s the key ingredient to give this low carb bread that perfect golden brown crust and crunch.
  • Allulose – An optional ingredient, a small amount of sweetener is added just for a touch of sweetness.
  • Salt – This is also an optional ingredient. You may want to omit this if you are making grilled cheese sandwiches as the cheese provides enough salt.
  • Butter – We use softened unsalted butter in this recipe to add fat, flavor and moisture. Many 90 second keto bread recipes can be dry. Butter helps to off-set this.
  • Egg white – The egg in keto bread helps to make the bread rise and provides structure and support. You could you an whole egg instead but it will change the color of your bread from white bread to yellow bread. If you do use a whole egg, omit the heavy cream.
  • Sour cream – This is my secret ingredient in keto baking to mask over any eggy flavor that eggs give off in a recipe. You could substitute with a low carb Greek yogurt – possibly cream cheese, although I haven’t experimented with this.
  • Heavy cream – Add for an extra bit of moisture so our bread isn’t dry. You can substitute with nut milk if needed.


Equipment needed

  • Square baking dish – The baking dish I used is both microwave safe and oven safe. It is square and came in a meal prep set similar to this set. The dish I used holds 781 ml.
  • Parchment paper – This will keep the bread from sticking to the sides of the baking dish. It also makes it easier to lift our your bread loaf.

90 second keto bread Recipe Video

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Keto Bread 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

90 Second Keto Bread Directions

  • 90 Second Keto Bread
  • two slices of toast cut diagonally on a plate

    How to use 90 second keto bread

    There are many ways that you can use your easy keto bread. Here are some of my favorites:

    • Sandwiches – Since this recipe makes 2 slices of bread, you can easily make any sandwich you desire. Think of grilled cheese, turkey, ham, even a BLT! Just add mayo and your favorite sandwich fillings.
    • Spread – You can now easily enjoy bread and butter on the keto diet, especially if you are someone that must have bread with their dinner. Add your favorite spread – whether that is grass-fed butter, sugar-free jam, peanut butter or nut butter. Maybe even a little bit of cream cheese with Everything But the Bagel Seasoning.
    • Toast – My favorite way to enjoy 90 second bread is to toast it. This recipe crisps perfectly to a golden brown appearance and texture. It has the most unbelievable crunch when you bite down. I guess that means that avocado toast is back on the menu!
    • Breakfast – My go-to breakfast is over easy eggs on top of toast. Enjoy the classic breakfast of eggs, bacon and toast.

    Storage instructions

    If you find that you don’t eat all of your microwave keto bread and want to save the other slice or you want to meal prep keto bread, it is easy to store. Store your leftover bread in the refrigerator in an air tight container or bag for up to 5 days.

    You can freeze it as well. Flash freeze your bread on a plate. Then store in a freezer safe bag with pieces of parchment paper placed in between each to keep them from freeze together. To thaw, leave at room temperature or in the refrigerator.

    slices of keto toast topped with butter and strawberry jam on a white plate

    Flavor variations

    Try these alternative flavor combinations to this keto bread recipe if you are looking for something else other than plain bread.

    • Cinnamon sugar toast – Dust a mixture of cinnamon and sugar-free sweetener on a slice of buttered toast.
    • Italian bread – For a quick garlic bread to go next to your lasagna, add dried Italian herbs and garlic powder.

    90 Second Keto Bread: FAQS

    What does this 90 second bread recipe taste like?

    Most recipes for microwave bread tastes very eggy; however, this recipe tastes like actual white bread with a similar texture to real bread too.

    Can you freeze 90 second keto bread?

    Yes. If you like to meal prep, you can make up a bunch of keto bread, flash freeze them on a plate in the freezer, then store them in a freezer bag with parchment paper placed in between each slice.

    Can you make 90 second bread with coconut flour?

    Although I haven't tested it yet, it should work but you will have to decrease the amount used as almond flour and coconut flour don't convert 1:1. Instead try using 1 1/2 tablespoons of coconut flour.

    Can you use a mug to make keto bread?

    Yes. This recipe can be used to make keto mug bread either in a mug or a ramekin. The bread will look similar to an English Muffin.

    Nutritional information & Macros

    Nutrition Information

    90 Second Keto Bread

    Servings: 2

    Amount Per Serving
    Calories 240
    Fat 21g
    Protein 9.1g
    Total Carbs 4.1g
    Net Carbs 2.1g

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      1. I have experimented without it because I knew I wanted to use it for it’s baking properties, but you can try omitting it. It may change the texture of the bread.

          1. Hi Stephanie! I haven’t tried that substitution. I think you could get away with not using the protein powder…maybe even adding in a little more almond flour. The protein powder is there just for texture.

      2. I omitted the protein powder, and used a tablespoon of arrowroot starch instead. Since I wouldn’t get the “puffing” power from the powder, I beat my whites to soft peaks first before adding to get more air in the batter to have more lift.

        I have a milk allergy, so I omitted the heavy cream and sour cream and used some vinegar for the acidity I was missing out on from the sour cream. I used a vegan butter. With all that it was still wet enough to have a fluffy bread, and it toasted nicely with a crunch.

    1. Oh my goodness!!! This is such a good and versitile recipe. I realized last minute that I was out of sour cream so I subbed ricotta cheese instead and topped with everything but the bagel seasoning before microwaving. This was so stinking good. It didn’t even need butter on top and I couldn’t stop eating it warm right out of the microwave. Thank you Annie!

    2. Totally a winner !!! Taste is amazing, i doubled the salt because I like my bread salty and no sweet allulose for me. It toasts beautifully, I baked it for 11 minutes then let it cool and then toasted it. I made an amazing sandwich with mayo, lettuce, avocado, and tomato.

    3. This recipe is life changing! I am gluten free as well as a keto follower. This is so delicious and the texture and flavor make it perfect for grilled cheese.
      Thanks for sharing!

    4. Oh My God!!!!! is right… so so good and dangerous. I never would have thought we could make something like this in the microwave.

    5. This has changed my life ! Followed the recipe to a T and the results are outstanding. Dare I say I prefer this over regular bread . Most keto recipes I find are very labour intensive but whipped this up in less than 5 minutes on my lunch break .
      Wish there were instructions for making a whole loaf. I get that you could triple or quadruple the recipe however I can see how one wrong step can alter the texture ⭐️⭐️⭐️⭐️⭐️

    6. This so delicious! I know this is supposed to a quick one serving, but I’d love to be able to make a loaf of this. Do you have a recipe for a loaf? Thanks!

      1. I haven’t tried a whole loaf yet. I did double the recipe, which worked. It was pretty moist, so I recommend cooling it before cutting.

    7. I can’t wait to try this. I was wondering though, because I prefer to batch cook some things, can this recipe be increased & baked on a sheet pan rather like a flat bread, then sliced into servings? If I were to attempt this, what temperature would you recommend for the oven & would you suggest regular oven or convection? Thank you for the recipe!

      1. Baking it in a sheet pan is a good idea! I haven’t tried that but I think it would work if you wanted to make a larger batch

    8. Did not rise enough to slice successfully for me. I will try doubling the recipe next time. Only sub. I made was stevia instead of alluose and I used a whole egg- I don’t care about color or eggy taste. Quite sweet, it had a hint of almond cookie. I’m loving the Keto lifestyle!

    9. Hi… I made this bread earlier today. I baked at 350 degrees in a glass baking dish (3 and 3/4 inch by 3 and 3/4 inch). It took more than 20 minutes to bake. I think adding 1/3 cup almond flour would have given it a thicker consistency. I used protein powder with a blend of fermented pea protein, goji berry and hemp seed protein. I do not use whey protein because it raises insulin levels and is not good for Keto. The bread came out good and I enjoyed it toasted. Thank you.

    10. I love this! I’vebeen experimenting…I added a whole egg, just easier, and split the batter into two 5 or so inch ramekins. 9 min in the air fryer. I might try some milk kefir instead of the sour cream, since I don’t always have sour cream on hand. This recipe is a winner!!!

    11. This was SO tasty – came across it on Instagram and made it the next day, but the bottom of the bread came out wet on the parchment. Have you come across this and how did you solve it? Was every bit as spongy as described, went right in the toaster (which helped) and was the first time I’ve had avocado toast in a while. YUMMO!

      1. To use it as a sandwich bread, you do have to let it cool. It’s hard to use right away because it will be so moist.

    12. The toasty looks great. First came across this “bread” on Ketoserts some time ago. It’s a game changer for sandwiches.

    13. I have made this 4 times, each time using a large bottom cereal bowl, so it makes a thicker round result. It is wonderful. I cook it in my toaster oven, once it sliced in half. I made it today, and I choose to make French toast. It was wonderful! Very filling as well, probably from more protein in the egg mislxture to make it. I’m so glad that I watched your video. Thanks alot. It truly is a great bread. Now, what can I do with all my egg yokes🤔. More research…

    14. This is, hands down, my FAVORITE keto recipe so far. I really liked it when I took that first bite, but omygoodness…after I toasted it? Amazing! Thank you!

    15. I have unflavored Vital Proteins collagen powder Do you think could use that in place of the whey protein you used?

    16. This! This right here is the best Keto bread we have ever tried! I made it exactly like the recipe is written.. You really need to let it cool completely or you won’t be able to slice it very well. But if you can’t wait, just put the pieces in a buttered skillet and toast it that way. The texture did not make you think *Keto* it felt like regular bread.
      I’m ready to start exploring other options! Add the vanilla protein powder and cinnamon..cinnamon bread! Garlic and cheddar in a different shape? Garlic biscuits for your fish night!
      THANK YOU THANK YOU for such an awesome recipe!

    17. Hi, wondering if I can use collagen or gelatin powder? I don’t normally use whey. Also, wondering if that will work in the corn chip recipe 🙂 thanks

      1. I haven’t tried it with the collagen powder. It would probably be fine with the bread recipe but not sure how it would work with the chips.

    18. Just stumbled across this recipe. Outstanding! I tried 6 or more with the egg white only. Decided on the next 2, to use the whole egg. Other than the yellow color, it tasted every bit as good. I agree, now how to make a loaf of this? Thanks alot🍞

    19. What went wrong? I veered from the recipe by whipping the egg whites. Mine turned out more the texture of cornbread! I used finely ground almond flour. Should I have used extra fine flour. I may try again leaving out the baking powder and not beating the egg whites.
      Probably user error!

    20. I love this bread after I cooked in microwave I toasted in my air fryer Omg so good! like a flaky tea biscuit

    21. I made a double batch. It looked more like batter than dough. I microwaved for 9 minutes and it was burned to a crisp. Any suggestions?

      1. Maybe don’t microwave for 9 minutes! LOL! No wonder it burned. If you double the recipe, the baking time will be a little longer than 90 seconds but not 9 minutes.

    22. Is the nutrition facts for the whole servings or half the recipe? Calories 181. Is that for half of the recipe?

    23. I just made this bread yesterday and had a sandwich for the first time in a long time! It was delicious!! Thank you so much for this delicious easy recipe!

      My only gripe is with your serving calculations. You say this serves 2 with a serving equaling 1 slice. I presume that slice is after you cut the “loaf” that comes out of the microwave. So if I make a sandwich and eat 2 slices I’d effectively double your per-serving calorie counts (carbs, fat, etc). However, even doubling all your macro numbers doesn’t come close to totaling my calculations! I use a calorie tracker that scans bar codes and logs the macro counts. One quarter cup of almond flour alone is 320 calories! Add the other ingredients and I’m up to 688 calories! Sure I could say this serves 2 and make one “slice” of the “loaf” equal 344 calories which is closer to doubling your per-slice macro numbers, but the fact remains that all the ingredients that went in the bowl (688 calories) went into two “slices” that made up my sandwich and therefore I ate 100% of the ingredients. I’m at a loss as to how you’re coming up with numbers so low!!! Help! I want to love this recipe and use it frequently, but I can’t eat half my calories for an entire day in JUST the bread portion of a sandwich! Am I missing something here?

      1. I revisited the macros. I use myfitnespal and scan labels of the items used to calculate macros. There was an error with the almond flour, the app didn’t halved the macros for the almond flour even though the correct amount was entered in. I have updated the macros. The correct ones are 240 calories per slice and 2.1 g net carbs per slice. You values will depend on your products used (almond flour, protein powder, sour cream).

    24. Hi, I used the whole egg and my dash griddle, instead of the microwave. It made 2 slices. Awesome. Thanks for the recipe

    25. Hi. Just wanted to say thank you for taking the time to post this recipe and video. I had almost given up trying to find a palatable keto bread recipe. Man, this is a game changer. Not only that, but so many options you can do with this. Also, a few key ingredients here has given me the “missing link” to issues with some of my own keto recipes. Much appreciated.
      As a side note: I don’t understand why people get so worked up over the nutritional info. I have apps for that. I just appreciate the recipe and your time.

    26. I popped it into my waffle iron. This seriously makes the BEST waffles ever! It made 2 mini waffles. Thanks for the recipe.

    27. Annie, thank you so much for this recipe! I know this is your job now…coming up with delicious keto food items, but a lot of keto foodies on YT do not compare to yours! Your recipes are FANTASTIC! I could not continue on this plan without your inventions. This recipe is a game changer…opens up so many other doors to our way of eating without suffering the bad consequences of our food choices. Love you so much!🥰 Thank you!

    28. Is egg white protein powder okay to use? I think I saw another one of your videos forna different recipe where you said egg white protein powder wouldn’t work well so I just want to make sure.

    29. I just made this. Came out formed but wet. I was wondering when I used my xlarge egg if it was too big. What do you think? I’ll let it air out a little and see what happens when I toast it.

    30. Have you tried making a whole loaf? or a larger batch? If so do you have those measurements. I thought about increasing the almond bread to 2 cups and everything else in the same increments but that would be a lot of baking soda and eggs.

    31. Oh my gosh this bread is so good. It’s the best keto bread I’ve had. I’m trying to go dairy free. But this bread will be hard to give up. 😔

    32. Very nice receipt!
      Do you have the ingredients in metrics (grams)?
      That would be very helpful!
      Thanks! 🙂

    33. 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

    34. 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.

      1. Can I substitute the butter for something with less calories as am on slimming world where butter is a swear word !!

        1. I totally understand! Try substituting nut milk for the heavy cream. For the butter, I haven’t tried this yet, so I’m not sure how it would turn out, but maybe only use 1 tablespoon of butter and add more sour cream – maybe another 1-2 teaspoons. Hopefully, that will decrease the calories without drying it out.

    35. 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

    36. 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?

    37. 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!

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