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 feel deprived and miss the old standbys. This recipe is one of my favorite substitutions. 90-second bread is a keto and low-carb microwave bread made with coconut flour. It is “baked” in the microwave in just ninety seconds, hence its name. It’s quick, versatile, and enables you to enjoy bread whenever you want to.
Ingredients
Recipe Card
Unsalted butter: It’s possible to use mayonnaise or oil instead of butter. But I like the taste of butter. Kosher salt: I use Diamond Crystal Kosher Salt. Egg: I use large eggs in most of my recipes, this one included. Coconut flour: Although it has the potential to be drying, 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 ensure it is.
Melt the butter in a small, microwave-safe ramekin. That’s the ramekin 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 require some patience! At this point, you can skillet-toast the slices in butter or olive oil if you wish. Top the slices with your favorite toppings and serve! Having said that, as you know, microwave ovens 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. It’s also good topped with peanut butter, cream cheese (or cream cheese dip), and smoked salmon, or Dijon mustard and ham. It’s wonderful with Shakshuka! I also like it topped with pimento cheese, crab salad, and salmon salad. 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. When ready to use, I highly suggest skillet toasting the leftover slices in butter or olive oil. But you can also gently reheat them in the microwave, about 10 seconds per slice at 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.
