Why You’ll Love Easy 90 Second Keto Bread Recipe

I love how fast this bread comes together—mix, microwave, and it’s ready. I also enjoy how flexible it is; I can choose coconut flour or almond flour, dairy or non-dairy milk, and even switch up the cheese. The texture is surprisingly bread-like, making it an easy low-carb substitute for regular bread whenever cravings hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp coconut flour or 3 tbsp almond flour
1 tbsp butter or coconut oil, melted
1 tbsp parmesan grated, or cheddar cheese
1 egg large
1 tbsp heavy cream or almond milk
¼ tsp baking powder
a pinch of salt

Directions

I start by whisking the egg, salt, and heavy cream in a medium bowl until the mixture becomes foamy. I add the melted butter, the chosen flour, baking powder, and cheese, stirring until everything forms a smooth batter.

I transfer the batter into a greased mug and tap it on the counter a few times to release air bubbles. I microwave it for 90 seconds, or until the top is firm to the touch.

For an oven version, I preheat the oven to 350°F and bake the mixture in an oven-safe container for 10 to 15 minutes.

Servings and Timing

This recipe yields 1 serving. Prep time is 2 minutes, cook time is 2 minutes, and total time is 4 minutes.

Variations

I sometimes add herbs like oregano or chives for extra flavor. If I want a sweeter version, I add a pinch of keto-friendly sweetener and skip the cheese. I also enjoy slicing and toasting the bread for a crispier texture. Using almond flour gives a softer, slightly nutty bread, while coconut flour creates a denser, more structured loaf.

Storage/Reheating

I store leftover keto bread in an airtight container in the refrigerator for up to 2 days. To reheat, I simply toast it in a skillet or toaster until warm. I avoid microwaving again, as it can make the texture rubbery.

FAQs

Can I make this bread dairy-free?

I can use coconut oil instead of butter and almond milk instead of heavy cream to keep it dairy-free.

Which flour gives the best texture?

I find almond flour makes a softer bread, while coconut flour gives a firmer, denser texture.

Can I bake this in something other than a mug?

Yes, I often use ramekins or small microwave-safe bowls for different shapes.

Why did my bread turn out dry?

If I use coconut flour, I make sure not to add extra because it absorbs more moisture than almond flour.

Can I toast this keto bread?

Yes, I love toasting it—it adds a wonderful crisp edge.

Does the cheese have to be added?

No, but I like the extra flavor and structure it gives.

Can I double or triple the recipe?

I can, but I cook each portion separately to ensure even cooking.

What if my microwave wattage is low?

I simply add a few extra seconds until the top becomes firm.

Can this be used for sandwiches?

Yes, once cooled, I slice it in half and use it like any small sandwich bun.

Conclusion

I love keeping this 90 second keto bread in my rotation because it’s fast, tasty, and endlessly adaptable. Whether I’m making breakfast or a quick snack, it gives me the warm, bread-like comfort I want while staying low-carb and incredibly easy.