This Keto bread recipe is gluten-free, low-carb and made in the microwave in 90-seconds! The cooking time itself is 90 seconds, but everything comes together in 5 minutes. Made with coconut flour, a highly absorbent flour that actually works really well with the melted butter and egg to give a moist and light texture that really resembles bread! Chia seeds not only help to bind the mixture, but also give a lovely crunch to this Keto bread.So even when you’re pressed for time, you’ll still have time to make this 90-second Keto bread!What can I make this 90-second Keto Bread in?Make this in any microwave-safe mug or ramekin about 3-4-inches in diameter and at least 2-inches high.How to make 90-second Keto Bread?This recipe calls for the use of a microwave, so it’s important to check your settings. A typical domestic microwave has a wattage between 700 and 1,200 watts. The higher the wattage, the faster and more efficiently it will cook, but it can also dry out the bread and even burn. Microwaves with 700W or less are slower and may not cook evenly. This recipe is based on the average 900-1000W microwave, but be sure to adjust the time if you have a higher powered microwave.If your microwave wattage is:900-1000W – microwave for 90 seconds.600-700W – microwave for 90 seconds, plus 10 extra seconds if the bread is still gooey.1200W – microwave for 60 seconds, plus 10 extra seconds if the bread is still gooey.If you’re not sure what the power of your microwave is, then start by microwaving the bread for 60 seconds, and check the texture is dry but moist and bouncy. If it’s still on the gooey side, return to the microwave and cook for further 10-second intervals until the center is set.Will it taste like coconut?The neutral flavor of this 90-second Keto Bread makes it great for both sweet and savory toppings. However, every brand is different and if your coconut flour is quite strong in flavor and you’re after a more savory dish, try adding 2 teaspoons of grated parmesan cheese into the mixture to offset the coconut flavour.Are there any ingredient substitutions?If you use salted butter, simply omit the pinch of sea salt the recipe calls for. You can also make this recipe dairy-free by using a plant-based butter alternative.Chia seeds can be replaced with whole or ground linseed, sesame seeds or poppy seeds.How to store 90-second keto bread?This recipe is best enjoyed the day of making as the bread will begin to dry if left out. If you want to make this recipe ahead of time, simply wrap in plastic wrap and store in an airtight container in the fridge to prevent drying. When ready to eat, remove from the wrap and heat up in the toaster or in a pan on the stove over medium heat.
Add the butter to a microwave-safe ramekin or mug. Melt the butter for 20-30 seconds until soft and melted but not sizzling. Set aside.
Add coconut flour, egg, chia seeds, baking soda and a pinch of sea salt to a medium-sized bowl. Add the butter then use a whisk to thoroughly combine until smooth. Return the mixture back to the ramekin.
Place the ramekin in the center of the microwave. Cook the bread for 90-seconds. Keep an eye on it as it rises (a bit like a soufflé). If it looks like it’s about to overspill, pause the microwave for a few seconds until it drops back down and then resume cooking. Take care when removing the ramekin from the microwave as it will be very hot. Let cool for 2 minutes before handling. Flip the Keto bread out onto a plate and carefully slice it in halves or thirds depending on ramekin size. Serve immediately.