Fluffy and airy with real air holes, and it tastes like white bread instead of an omelet, which is the problem with most microwave keto bread. I have baked low carb bread for over a decade, and I tested dozens of microwave versions before this one, because a loaf that takes 90 seconds changed how I eat day to day: something fast and portion controlled when the craving hits. Two slices, 2.1g net carbs and 9.1g protein each.
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.
Ways I use this bread every week
I make this bread so often that I have a running list of how I use it. Here are the ones I come back to most:
Sandwiches: The recipe makes 2 slices, so I build a proper sandwich. Grilled cheese, turkey and swiss, or a BLT. On burger nights I pair it with my hamburger buns so everyone has bread that fits.
Spread: Bread and butter is back. I eat this with grass-fed butter, sugar-free jam, peanut butter, or cream cheese with Everything But the Bagel Seasoning.
Toast: My favorite. I pop a slice in the toaster and it crisps to a golden brown with a crunch you can hear. Avocado toast is back on the menu.
Breakfast: My go-to is over easy eggs on top of toast. The classic eggs, bacon and toast plate, just without the carbs. For mornings when I want something different, I reach for my egg white wraps or tortillas instead.
How I store leftover bread
I usually eat both slices right away, but when I do save one, I store it in an airtight container in the fridge for up to 5 days. It reheats perfectly in the toaster, no sogginess at all.
For meal prep, I make a batch and flash freeze the slices on a plate. Then I transfer them to a freezer bag with parchment paper between each slice so they do not stick together. To thaw, I leave them at room temperature or toss them straight into the toaster from frozen. One reader told me she preps a week’s worth every Sunday, and I have started doing the same thing.
Flavor variations I have tried
I have experimented with a bunch of flavor twists on this bread. Here are the ones that worked best:
Cinnamon sugar toast: I dust a mixture of cinnamon and sugar-free sweetener on a slice of buttered toast. It tastes like the cinnamon toast I grew up eating.
Italian garlic bread: I add dried Italian herbs and garlic powder to the batter. Perfect alongside my bread rolls for an Italian night spread or as a side for soup.
Cheesy savory bread: I fold in a tablespoon of shredded parmesan before microwaving. The cheese melts into the bread and adds a salty, savory bite. If you like that flavor, my parmesan bread puffs are another favorite.
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. Stick with unflavored for sandwich bread, since flavored versions push the taste and texture toward sponge cake.
Baking powder: Acts as a leavening agent. It gives the bread its rise and the air holes that make the inside spongy.
Allulose: Optional, but it is what gives the crust its color. Allulose browns under heat the way sugar does, so the edges turn golden when you toast a slice. Without it the top stays pale. 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.
To a small bowl, add almond flour, protein powder, baking powder, allulose and salt (if using). Whisk until combined.
For this step
Almond flour
Protein powder
Baking powder
Allulose (optional)
Salt (optional)
2
Add wet ingredients
Add butter, egg white, sour cream and heavy cream. Mix with a fork until combined.
For this step
Unsalted butter (softened)
Egg white
Sour cream
Heavy cream
3
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.
4
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.
5
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.
6
Slice the bread
Using a serrated knife, cut the bread loaf into two slices by cutting down the middle.
7
Toast instructions
Add each slice of bread to a toaster, toaster oven or air fryer and toast for about 2-4 minutes or until golden brown and toasted.
Nutrition
Per serving: 1 slice
Calories
240
Fat
21g
Protein
9.1g
Total carbs
4.1g
Net carbs
2.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
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?
For meal prep, 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.
How many calories are in 90 second keto bread?
One slice has 240 calories, 21g of fat, 9.1g of protein, 2.1g net carbs and 4.1g total carbs. The recipe makes 2 slices, so the whole batch comes to 480 calories. I count one slice as a serving and it keeps me full.
Is 90-second keto bread healthy?
For a keto eater, yes. One slice has 2.1g net carbs, 9.1g of protein and 240 calories, and it is made from almond flour, egg white, butter and sour cream instead of wheat flour. There is no added sugar. It lets me eat toast and sandwiches while keeping my carbs where I want them.
I’ve never made bread in the microwave before and mine is an older one, only 700 watts. Do I just keep adding time in short bursts until the top sets? Or would you go with the oven version the first time so I can actually see what it should look like. Hoping to have this ready for lunch tomorrow.
Made this yesterday and it turned out pretty well, but the center was a bit gummy even after the full 90 seconds at 100% power. Wattage issue, or would the oven version at 350 come out more consistent?
Eight batches in and I’m weirdly proud this passes as real sandwich bread now. I’ve been doing deli turkey and mayo on it all week and it holds up, which I honestly stopped expecting from anything microwave-based. Half a teaspoon more heavy cream makes the crumb noticeably more tender. Small thing, but worth it.
Eight batches and you’re still tweaking, Keisha. The extra cream makes sense (more fat, more tender), and a half teaspoon isn’t enough to throw off the texture. I’m doing that next batch.
I’ve been making these twice a week since it got too hot to turn on the oven. My daughter started asking for them in her sandwiches because (I’m quoting her) ‘they don’t get soggy on the bottom.’ She normally eats regular bread, so that coming from her actually meant something. I think it’s the protein powder doing something structural that regular bread doesn’t.
I wasn’t going to bring this, figured microwave bread at a dinner thing would be a hard sell. But I sliced it thin, toasted the slices, and one of my friends who avoids anything labeled diet got quiet mid-bite. She asked what brand the bread was. Protein powder held up better than I expected, for the record.
That ‘what brand’ question is the whole win. I always go thin-sliced and toasted when I’m bringing it somewhere, it holds up better that way than straight out of the microwave.
Vanilla will come through, especially on savory stuff like a sandwich. I always use unflavored, but if that’s what you have, it’ll work. I just wouldn’t make a BLT with it.
I kept it ‘optional’ on the card because a quarter teaspoon sounds too small to matter, but I’ve made it without and the top stays this pale, almost white color that doesn’t look like bread at all. Allulose browns under heat the way sugar does, and that’s what gives the edges that slight golden crust. I tested a lot of versions without it to keep the macros cleaner and the texture was fine but the appearance threw people off. It’s a quarter teaspoon. Barely registers in the macros.
Melted butter runs right through the batter instead of incorporating and you lose all the air pockets. Dense and gummy instead of light. Softened is non-negotiable.
Made this a few times now and it’s honestly become my go-to on hot days when running the oven sounds like a terrible idea (Florida summers are no joke). The texture is really good. But I keep noticing the bottom comes out a little denser than the top, like it set faster down there than it cooked through. I’ve been using a small ceramic ramekin because that’s the closest square-ish dish I had, so I’m wondering if the material is part of it. Could switching to an actual glass square dish make a difference, or is it more likely a wattage thing? My microwave is pretty high-powered so I wasn’t sure if the 90 seconds is based on a standard wattage and I should be pulling it sooner.
High wattage is almost definitely it. Mine’s 1200W and 90 seconds is exact, so if yours runs higher than that, try 70-75 seconds. The denser bottom is what happens when the outside sets before the center catches up. The ramekin might play a small role but I’d fix the timing first.
First keto bread I’ve ever made and I went in skeptical about the protein powder, but it actually does something. No eggy aftertaste, way more structure than I expected. I sliced it and pan-fried both sides in butter and got this crispy golden thing I wasn’t fully prepared for. Do you think a second egg white would make it fluffier or just rubbery?
Rubbery, most likely. More egg white without extra fat shifts the ratio and you get a dense, almost gummy result instead of airy. Whipping the single egg white to soft peaks first is what gets you more lift without adding another egg.
Made this twice and both times the texture comes out more spongy than bready, if that makes sense. I’m using vanilla whey protein because that’s what I keep on hand. Can’t tell if that’s throwing off the texture or if I need to adjust the cook time for my microwave wattage.
Vanilla whey is almost definitely the problem. The added sweeteners and flavoring change how it absorbs moisture, so you get that spongy bounce instead of bread texture. Switch to unflavored and I’d bet it fixes itself.
Kept second-guessing myself while mixing it, like there’s no way this turns into something edible in 90 seconds, and then it just did. Came out way softer than I expected from a microwave. Already thinking about trying the oven version.
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.
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.
