This keto bread is so versatile. It has a lovely spongy texture that readily soaks up butter, sugar-free honey, or jam. Keto substitutions can be a lifesaver. They can mean the difference between sticking with your diet or giving up because you’re feeling deprived and miss the old standbys. This recipe is one of my favorite substitutions. This 90-second keto bread is a low-carb microwave bread made with coconut flour. It is “baked” in the microwave in just 90 seconds, hence its name.
Ingredients
Happily, the list of ingredients for making this bread is very short! The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Unsalted butter: It’s also possible to use mayonnaise instead of butter. And I believe that oil should work too. But I like the taste of butter. Kosher salt: If using fine salt, use less of it, or the bread could come out too salty. Egg: I use large eggs in most of my recipes, this one included. Coconut flour: I used to be afraid of this flour substitute, thinking it was too drying. But once you get the ratios right, it’s an excellent flour to work with. Baking powder: Make sure it’s fresh. It typically has a shelf life of up to 12 months. And if you need it to be gluten-free, double-check to make sure it is.
Instructions
Making 90-second keto bread is easy! The detailed instructions are listed in the recipe card below. Here are the basic steps: Melt butter in a small ramekin. That’s the ramekin that you’ll also use for microwaving the bread. After the butter has slightly cooled, add the remaining ingredients and mix them until smooth. This will take some patience. Microwave the mixture for 90 seconds. Allow the bread to slightly cool, then remove it from the ramekin and slice it into two slices. At this point, you can skillet-toast the slices in some butter or olive oil if you wish. Top the slices with your favorite toppings and serve!
Expert tip
The 90-second rule works in almost any microwave I’ve tried. I moved a few times since I started making this recipe, giving me a chance to try it in several microwave ovens. Having said that, as you know, microwave ovens greatly vary. So keep an eye on the bread. Perhaps in your microwave, it will only take 75 or 80 seconds? You can always add a few more seconds if it’s not done.
Frequently asked questions
Variations
Here are a few ideas for you for varying the plain bread:
Add garlic powder (¼ teaspoon) and shredded cheese (a heaping tablespoon). Thanks to reader Karen Brown for the idea!For a sweet version, omit the salt, and add ¼ teaspoon each of stevia glycerite (or 1 tablespoon of a granulated sweetener), vanilla, and cinnamon.
Serving suggestions
This bread has a spongy texture that readily soaks up butter, sugar-free honey, or jam. So it’s great for a quick low-carb breakfast. It’s also good topped with peanut butter, cream cheese, and smoked salmon, or with Dijon mustard and ham. It’s wonderful with pimento cheese! My favorite use for this bread is to make a cheesy and gooey keto grilled cheese sandwich. It’s delicious! It’s also great for making keto avocado toast.
Storing leftovers
To keep the leftovers, slice each bread crosswise into two slices and allow the slices to cool completely. Then place them in an airtight container in the fridge for up to 3 days. When ready to use, I highly suggest skillet-toasting the leftover slices in butter or in olive oil. But you can also just gently reheat them in the microwave, about 10 seconds per slice on 50% power. You can also freeze slices of the completely cooled bread. Microwave them frozen to defrost, or use your toaster on the lowest setting.
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