90 Second Keto Bread

My 90 second keto bread is soft and fluffy in the middle and light and tender on the outside. Perfect when toasted, we love to enjoy it for breakfast with butter on top. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 237kcal

Author Arman Liew

Ingredients

1 tablespoon almond flour
1 tablespoon coconut flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon oil I used olive oil
1 large egg
1 tablespoon milk I used unsweetened almond milk

Instructions

Grease a microwave-safe bowl or ramekin and set aside.
In a small bowl, add the almond flour, coconut flour, baking powder, and salt. Add the oil, egg, and milk and whisk together until a thick batter remains.
Transfer the batter into the greased bowl and microwave for 90 seconds. Remove from the microwave and invert onto a chopping board or plate before slicing in half.
Place your bread in a toaster, before adding your favorite toppings.

Video

Notes

Oven instructions- Pour the batter into an oven-safe ramekin or dish and bake at 180C/350F for 8-10 minutes. Remove from the oven and invert onto a plate before slicing in half.

TO STORE: Place the untoasted and sliced bread in a ziplock bag and store it in the refrigerator for up to 3 days. When ready to eat, be sure to toast first.

TO FREEZE: Place the bread in a shallow container or ziplock bag and store the bread in the freezer for up to 6 months. Let it thaw completely before toasting.

Nutrition