(Not Eggy!) 90 Second Bread ?? gluten free & keto

90 Second Keto Bread

Not Eggy & Toasts Great!

One of the most requested recipes by you guys has been for a 90 second keto bread… but y’all clearly begged for it not to come out tasting like an omelette! And so here it is, a lovely cross between a cornbread and a Hawaiian sweet roll.

Sounds weird? Yeah I thought so too! Ok let me explain. When at room temperature I’m fairly certain you’ll all agree it tastes like our lovely corn (free) bread.

Dense, but soft and lightly crumbly (and I’m fairly certain that with a cornbread extract some good stuff will happen). But then when you warm it up, it goes softer again and reminds me of a lovely sweet bun.

It’s funny business with these mug breads (and cakes). Remember the chocolate mug cake? Came out fluffier than the actual oven-baked cake!

Either way it toasts nicely, and in the end this is non negotiable. That is the thing with microwave breads: they come out looking like fugly little white sponges (see pic below!).

And (perhaps obviously?) don’t expect it to come out as great as oven baked bread with yeast, but still good and yummy. So if you’re looking for a ‘proper bread’ do check out our soft ‘n fluffy sandwich bread (yes… with yeast!).

The Uncooked Dough

Each batch makes 3 servings, and you can either cook it up all together (as I did, using a mold such as this)… or you can divide it in three and use some small ramekins.

Uncooked 90 second keto bread dough

Post Microwave Cooking

If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2 1/2 minutes). Either way, it’ll come out looking pale and spongy (and not very appetizing at all tbh!).

But worry not, just wait for it to cool down until just lightly warm (it continues to cook guys!), and then you’ll definitely want to give it a toast to get some texture on.

90 second keto bread in the microwave

Can I Bake Instead?!

Yeah definitely! But if you’re going to get into that territory, I’m just going to suggest you whip up our keto cornbread instead. That one was specifically designed for the oven, and they’re very similar (plus you’ll have leftovers to freeze or whatever suits your fancy!).

The Flours

OK, so (per standard gnom-gnom practice!) this recipe uses a mix of grain free flours, so I do suggest that if it’s a recipe you’re making often to simply make a mix. Say, multiply all the ingredients by 5 or 10 and then you can simply scoop out the amount you need and mix it with the eggs and butter.

This 90 second keto bread uses a mix of super fine almond flour, golden flaxseed meal, whey protein isolate, and a touch of xanthan gum.

Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).

Whey protein isolate. This one is pretty much a must if you’re baking the bread in a pan (say as opposed to muffins), as it will ensure your bread doesn’t collapse post-bake. Having said that, you can sub it with more almond flour and bake it in a muffin pan (smaller baked goods have don’t require as much structure). Not exactly the same, but works well.

Keep in mind that this ingredient varies tremendously from brand to brand. I generally used Isopure’s Zero Carb Unflavored, but have been experimenting with this grass-fed brand and it works just as well.

Freshly sliced 90 second keto bread

The Sweetener

This keto microwave bread does have a touch of sweetener, but you do have some leniency on its sweetness. Say, you can use only 2 teaspoons for a light hint or up to 5 for a sweeter take.

Either way, I highly suggest you don’t skip it as it brings out the natural sweetness of the keto flours, and defines the taste of the bread.

You’ve got a few options here. Erythritol (Lakanto is awesome here), Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choices (no aftertaste at all!). Pyure is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

Smearing butter on 90 second keto bread

INGREDIENTS

  • 48 g almond flour
  • 21 g golden flaxseed meal
  • 9 g whey protein isolate
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2-5 teaspoons erythritol or xylitol, to taste*
  • 1/2 teaspoon apple cider vinegar
  • 28 g butter melted & cooled
  • 28 g sour cream or heavy cream

SPECIAL EQUIPMENT

  • microwave-safe mold or ramekin

NSTRUCTIONS

  1. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside. Note: feel free to make the flour mix ahead in a large batch and simply measure out 80g (or 1/2 cup + 6 TBSP) per bread. 
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!). 
  1. Transfer the batter to a microwave-safe dish or mold (use either a large one or divide into 3 ramekins), pressing down and smoothing out the top with a wet fingertips. 
  2. If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2 1/2 minutes). Time can vary a lot in microwaves, but to give you an idea mine is 1000 watts. Either way, it’ll come out looking pale and spongy (and not very appetizing at all tbh!). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools guys!). Then you’ll definitely want to give it a good toast to get some texture on (non negotiable guys!). 
  3. Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!). 

RECIPE NOTES

*How sweet? You can use only 2 teaspoons for a light hint or up to 5 for a sweeter take. Either way, I highly suggest you don’t skip it as it brings out the natural sweetness of the keto flours, and defines the taste of the bread. Think a cross between cornbread and Hawaiian sweet rolls!

If making cornbread muffins, they’ll bake in roughly 25-30 mins. 

Please note that nutrition facts were estimated per (generous!) slice, assuming a yield of three. 

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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