This quick bread alternative is made by whisking almond flour, egg, and melted butter into a smooth batter and cooking it in a microwave-safe mug or ramekin. The result is a soft, warm mini-loaf that can be sliced and toasted in seconds. It provides a versatile, grain-free base with a neutral, buttery flavor that works for both sweet and savory toppings.

About This Recipe

To prepare the bread, the dry ingredients are combined with the melted butter and egg directly in a mug, ensuring the baking powder is evenly distributed to achieve a proper rise. The high power of the microwave cooks the batter rapidly, causing it to puff up and set into a spongy, bread-like texture in under two minutes. It is important to let the bread rest for a short period after cooking to allow the structure to firm up before slicing and toasting.

The flavor relies on the rich, nutty profile of the almond flour paired with the savory depth of the egg and butter. Using a pinch of salt enhances the natural flavors, while the addition of baking powder provides the necessary lift to prevent the bread from becoming too dense. Since the bread is cooked in a round container, it naturally takes on the shape of an English muffin, making it ideal for breakfast sandwiches or individual portions of toast.

This recipe works well for a fast breakfast and is a reliable staple for those who need a low-carb bread substitute on short notice. It’s easy to customize the batter by adding shredded cheese for a savory twist or cinnamon and a touch of sweetener for a breakfast treat. This bread is best served toasted until golden brown on the edges, offering a structured and satisfying texture that mimics traditional baked goods.

Why You’ll Love This Recipe

Ready in just 90 seconds
Low carb, gluten-free, and grain-free
Perfect for breakfast sandwiches or toast
Easy to customize with herbs or cheese

What You’ll Need for This 90-Second Keto Microwave Bread

3 tbsp almond flour
1 tbsp melted butter
1 egg
¼ tsp baking powder
Pinch of salt
Optional: 1 tsp cream cheese or shredded cheese for texture

Step-by-Step Preparation

Mix ingredients: Combine almond flour, baking powder, salt, melted butter, and egg in a microwave-safe mug or ramekin. Stir until smooth.
Microwave: Cook for 90 seconds on high power. The bread will puff up, then settle as it cools.
Remove: Let cool for 30 seconds, then loosen edges with a knife and pop it out.
Slice & toast: Cut in half and toast until golden for best flavor.
Serve: Spread butter or cream cheese on top and enjoy warm.

FAQ

Can I use coconut flour instead of almond flour?
Yes — use 1 tbsp coconut flour instead of 3 tbsp almond flour, and add 1 tsp extra butter.
Can I make it dairy-free?
Replace butter with coconut oil or ghee.
What’s the best way to toast it?
A pan or toaster works best; it crisps perfectly on both sides.
Can I store it?
Yes. Keep in fridge up to 3 days or freeze for longer.

Variations & Substitutions

Add shredded cheese and herbs for a savory version.
Mix in cinnamon and erythritol for a breakfast “sweet bread.”
Make it in a square container for sandwich-style slices.
Use it as a base for avocado toast or keto eggs benedict.

Serving Suggestions

Serve warm with butter and a sprinkle of sea salt.
Perfect alongside your morning coffee or topped with avocado, bacon, or a fried egg.

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