I discovered this single‑serve keto bread that’s whipped up in a mug in just 90 seconds—perfect for a quick, low‑carb snack or sandwich. 90‑Second Keto Bread

Why You’ll Love This Recipe

I love this recipe because it’s unbelievably fast—just 90 seconds in the microwave—and uses simple pantry staples. The almond‑flour base gives it a mild, satisfying flavor, and it’s low in carbs, which is ideal for my ketogenic lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter (melted)
⅓ cup blanched almond flour
1 egg
½ teaspoon baking powder
Pinch of salt

Directions

I melt the butter in a microwave‑safe mug for about 15 seconds.
I swirl the mug to coat the sides.
I whisk in almond flour, egg, baking powder, and salt until smooth.
I microwave on high for approximately 90 seconds, until set.
I let it cool for 2 minutes before slicing and serving.

Servings and timing

Serves: 1
Prep time: 2 minutes
Cook time: 1.5 minutes
Cooling time: 2 minutes
Total time: 6 minutes

Variations

I sometimes add shredded cheese, garlic powder, or herbs like rosemary for extra flavor.
Using only egg whites gives it a lighter texture and reduces the eggy flavor.
A teaspoon of psyllium husk adds structure and fiber.
I’ve also sprinkled in everything-bagel seasoning to give it a savory twist.
Swapping almond flour for coconut flour (using less since it absorbs more liquid) gives a different texture and taste.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat, I toast the slices or microwave them for about 15 seconds. Toasting makes it crispier, which I really enjoy.

FAQs

What are the net carbs in this bread?

This bread has roughly 6 grams of net carbs, depending on the brand of almond flour used.

Can I make more than one serving at once?

Yes, I double or triple the ingredients and microwave in a larger container. I just increase the cooking time by about 30 seconds per extra serving.

Why is the center of my bread still wet?

That usually means it needs a little more time. I add an extra 15–30 seconds in the microwave until it’s fully cooked.

How do I reduce the eggy taste?

Using egg whites or adding a splash of apple cider vinegar really helps to cut down the eggy flavor.

Can I bake this instead of microwaving?

Absolutely. I bake it at 350°F for about 10 minutes in a small oven-safe dish for a firmer texture.

Conclusion

I’m truly impressed by how a few basic ingredients come together in just seconds to create a warm, grain‑free “bread.” Whether I’m craving toast, a sandwich base, or simply some keto comfort, this recipe delivers without needing an oven. It’s versatile, customizable, and a staple in my keto kitchen.