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90-Second Keto White Bread makes one small loaf of white sandwich bread, and it’s perfect for toast! This recipe is also Paleo and Gluten-free.
I bake mine in a little loaf pan, but you can also use a ramekin OR mug in the microwave, or oven — whichever you prefer!
Keto and Low Carb, this recipe has just 1.1g net carbs!
Ingredients in 90-Second Keto White Bread
Standard Keto, Paleo and Gluten-free ingredients are used in this recipe:
- almond flour (blanched — This is the best one.)
- golden flax seed meal — Or, golden flax seeds, to make your own flax seed meal.
- egg
- butter (or coconut oil, for dairy-free)
- baking powder
- sea salt
How to Make 90-Second Keto White Bread
Whip up the quick batter, and then bake or microwave this easy homemade bread recipe, whichever you prefer.
Make and bake how it sounds easiest and best for you, one of 3 ways:
- like a mug bread in the microwave
- in a ramekin in the microwave
- or in the oven — in an oven-safe ramekin, or how I’ve done it, in a mini loaf pan (Here’s the one I have and love; this is an awesome pan btw!) I love this method best because you get a little loaf of bread, square toast — and using my oven feels really easy. (It bakes for just 12 minutes!) The pan I use does not need to be greased either; the loaf just pops right out after baking.
If you use your microwave, it takes just 90 seconds to bake your bread, thus the name!
Here’s how:
- In a small bowl or saucepan, melt the butter.
- Add all of the remaining ingredients. Mix with a fork until evenly combined, about 60 seconds.
- Scrape batter into prepared mug, ramekin or little pan. If you wish, smooth the top flat, or as I did, allow it to bake up mounded like a loaf of bread by not flattening the batter on top as much.
- Microwave for 90 seconds, or bake for about 12 minutes.
- Allow to cool slightly, unmold, and then it tastes best to slice and TOAST it! 🙂
It’s the easiest Keto, Paleo, Gluten-free white bread to make!
Where this recipe came from
This recipe is actually from my friend Maya Krampf’s new cookbook, Easy Keto Carboholics’ Cookbook! She calls it 90-Second Flax Bread.
As Maya says in her intro to the recipe, it “… takes just 90 seconds to bake in the microwave — or a bit longer if you prefer the oven”. Maya’s photo shows the microwave ramekin version, and my photos show the oven-baked version. Both bake up golden brown.
This recipe tastes best toasted, although it’s delicious both ways. But toasted, the texture and flavor are like perfect white toast with butter.
I’m sharing Maya’s recipe with her permission as she launches this new recipe book. ALL of Maya’s recipes turn out! That’s one reason it’s fun to share her new cookbook. If you need great reliable Keto recipes, I’m sure you’ll love her new publication, or it would make a lovely gift. Find it here.
90 Second Keto White Bread (Small loaf for sandwich or toast! Paleo, GF)
Equipment
- microwave or oven
Ingredients
- 3 Tablespoons almond flour super fine, blanched
- 1 large egg
- 1 Tablespoon butter
- 1 teaspoon flaxseed meal golden
- ½ teaspoon baking powder
- 1 pinch sea salt
Instructions
- Melt the butter in a small saucepan on the stove, or in a small bowl in the microwave.
- Stir in almond flour, flaxseed meal, baking powder, salt and egg. Mix well until smooth and uniform.
- If using ramekins or mugs: Divide batter into two ramekins, 3-½ to 4 inches in diameter. Level the tops with the back of a spoon. If using mini loaf pan, (measures 2.25 x 3.88 x 1.25 inches in each well) use all of the batter for one mini loaf, allowing batter to remain slightly mounded on top.
- Microwave method: Microwave for about 90 seconds, until firm. Oven method: Preheat oven to 350° F. Bake for 10 to 15 minutes, until firm (mine takes 12 minutes).
- Run a knife around the inside of the ramekins and then flip onto a plate or paper towel to release. Slice in half. For oven-baked loaf, just flip upside down, and the loaf will pop right out. Cool for a few minutes if you wish, slice and toast.
Notes
This recipe has 1.1g Net Carbs.
Nutrition
You can Pin this recipe here:
Gudrun says
Can I use egg replacer (of.e. Phyllis husk + water) instead of the egg?
Megan says
Hi, I haven’t tried that so I can’t be sure. My guess is it will work, but your results will be slightly different. You may end up with good tasting toast, but a less pretty loaf.
Mary W says
Such a simple tasty recipe to make. Thank you I really liked it.
Megan says
Great to hear, Mary. So glad you liked it, and thank you for sharing!
Cari says
Hi Megan, is there any alternative to the golden flax meal? It’s just so I don’t have to go out and buy a large quantity if I might not use it for anything else! 🙂 What purpose does it fulfil, could I perhaps use psyllium powder or ground chias? Thanks!
Megan says
Hi Cari, it does help to create the right texture. You could definitely try the psyllium or chia seed meal, but I haven’t done it to know the exact outcome you’ll get. I’d love to hear how it goes! At least it’s a tiny recipe, and it’s bound to be decent, so you won’t be risking a lot of ingredients.
Josie Palomino says
Hi Megan. Great recipe. I was wondering if i could triple or quadruple the recipe and use a regular sized loaf pan. How would you advise me to proceed. Thanks so much Megan? Josie P.
Megan says
Hi Josie, I was wondering the same thing LOL. I haven’t tried it myself yet. My guess is that you’ll get a slightly different rise and texture, that it will turn out, but not quite as well, yet will still make good toast … but I’d love hear how it goes if you try it!
Cari says
In the meantime I’ve found somewhere that sells reasonably small amounts of golden flaxseeds which I could grind myself. But I *do* have a lot of chias to use up too, so I’ll probably try it both ways! Thankyou! 🙂
Megan says
Sounds perfect! 🙂
Darcy Danielson says
A tasty quick bread! I did double the recipe and baked it in the oven. It took 16 minutes and I think my oven runs hot. I only had a tiny cast iron skillet and the loaf stuck a bit on the bottom, but my pan is not yet well-seasoned. I’m going to pick up a mini loaf pan that as shown in the recipe. Thanks Megan!
Megan says
You’re welcome, and thank you! Terrific to hear your details, Darcy. I’m so glad you enjoyed the bread, and I know you’ll love that pan. 🙂
Josie Palomino says
You got it lady! If I try I will let you know. Be well Megan.
Megan says
Thank you and blessings!
Savannah says
Wow, this is the perfect recipe! I love keto bread–this looks so simple and quick!
Megan says
Thank you, great, Savannah!
Janessa says
Oh wow, this recipe looks perfect for the next time I’m craving a sandwich! I love that it is a small batch and so easy.
Megan says
Thanks, Janessa! I agree, perfect to throw together when you want a sandwich on fresh bread!! SO special but easy. 🙂
Donny says
I never would’ve believed this works but it’s so good! And you don’t have to bake a whole loaf for an hour in the oven! It’s almost too good to be true, lol.
Megan says
Great, Donny, so happy to hear you love the bread! 🙂
Shelby says
Love this! It was perfect for avocado toast with the kids and such a nutrient boost!
Megan says
So yummy to hear about the avocado toast, Shelby, and great to hear about the kids enjoying it, too. Thanks for sharing!
Christine P. says
Hi, I’m allergic to tree nuts so is there any substitution for the almond flour? Trying to do paleo. Thank you!
Megan says
Hi Christine, while I haven’t done it yet with this recipe, theoretically, yes: you could make a fine meal from one of or a combination of several seeds. Pumpkin seeds are an option. So are hemp. If you use sunflower, they have a unique property and will turn the bread green in spots, so they may not be a good option. If you tolerate pine nuts, they’d be lovely, but they’re expensive. The biggest challenge is just matching the texture of the flour. If you make your own flour, it’s a little hard to get a fine meal and not get butter, but some coffee grinders do a good job.
Ilse says
Would it be possible to replace the butter by something else? I tried with palm shortening, but it didn’t work 🙁 I am on AIP and don’t like coconut bread …
Megan says
Hi Ilse, you can make this recipe with coconut oil, but if you don’t like that, I haven’t tried a third fat. Maybe lard would work fine. But AIP does not allow the almond flour.
Silvia says
Would it be possible to replace the baking powder? I’d like to use baking soda instead or fresh yeast
Megan says
Hi Silvia, I haven’t tried the recipe with baking soda, but I do usually use it myself, and I do think it will work. I definitely don’t know about the yeast option and wouldn’t recommend that. The issue then is just how much baking soda so it does its job, but you can’t taste it. I would start with 1/16th teaspoon for this small of a recipe. Let us know if it works well; thanks!
Sarah says
This is so good! I made one with almond flour (and a tsp of pecan flour in place of flax) and one with all pecan flour. I used coconut oil and made my own baking powder (1 part baking soda, 1 part arrowroot starch, 2 parts cream of tartar) and used the amount called for in the recipe. Now I have to stop myself from eating both at one time!!
Megan says
Great to hear, Sarah! Thanks for sharing what you did and your results! So happy you’re enjoying. 🙂
Teresa W Reynolds says
I made this tonight, and this is the first bread I’ve had in a month. It was delicious. I added grated sharp cheddar cheese. We can’t explain it, but my husband and I both think it tastes a bit like cornbread which was a plus for us.
Megan says
Awesome to hear, Teresa! Thanks so much for sharing. And, I’m so glad you can enjoy bread again!
CC says
Hi there. How many slices did you get from your batch? Making this today!
Megan says
Hi CC, 2 slices. You’ll get one small loaf, that gets sliced in half to toast.
Melissa says
Can you bake it in a muffin tin?
Megan says
Hi Melissa, sure.
Amber Wickbom says
Delicious! Super easy! However my nutrition calculations are different. So if macros are important, I suggest calculating them yourself.
Megan says
Thanks for sharing, Amber, and so glad you’re enjoying the bread!
Anne says
Hi.
Looks good!
Any chance you could give the weight of the ingriediens in grams please ?
Megan says
Hi Anne, I will try to add that soon. Thanks for the request!
Lisa MacKay says
I haven’t made this bread yet, but I plan on trying the recipe today and I was wondering does the bread taste different if it is baked in the oven opposed to the microwave? Does it taste eggy? Looking forward to trying it! Love the fact that this is quick and easy!
Megan says
Hi Lisa, how did it go? I do not think it tastes eggy, and making it in the microwave works really well — keeping in mind that the best way to serve this bread is toasted. It is perfection when served as toast.
Judith Major says
I love your website. I have been baking Dr Berg’s bread for the past 2-3 years but have not been successful. I LOVE the options you are giving me for the nuts.
Megan says
YAY, Judith! Great to hear! Nice to meet you, and thanks for sharing!