This single serving of low carb Quick Bread can be made in less than 2 minutes! Keto and gluten free recipe.
Disclosure: I was provided with this book from Victory Belt Publishing free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Last year I made Low Carb Donut Bites from the book Everyday Ketogenic Kitchen, which is written by Carolyn Ketchum, who writes the gorgeous blog All Day I Dream About Food. Well now she's back with a new book: Easy Keto Dinners!
The book features beautiful photography and wonderful recipes, including Buffalo Chicken Chowder, Instant Pot Meatloaf, Zucchini Pan Pizza, Pork Rind Wraps and MUCH more! But the one that really caught my eye was the Coconut Flour 90 Second Bread. As you know, I'm not much of a baker - so I usually buy my low carb bread, or use tortilla wraps instead.
But this recipe sounded so easy - and I liked the small scale size and that it is made in the microwave. However, I fancied changing the flour from coconut to almond, and it took me a few attempts to get the ratio (this was nothing to do with the original recipe not being a good one - it was my fault for messing about with it and the fact that coconut flour and almond flour act quite differently when mixed with liquids). The first tries were a little too eggy - but by the final version I was completely satisfied!
By the way, if you're looking for low carb sandwich bread, check out my guide to buying low carb bread online!
How to Make Low Carb Quick Bread
All you'll need to do is melt some butter in a bowl (Carolyn recommends an 8 oz ramekin so I used the nearest dish that I had). After it has melted, swirl it around the bowl so that the sides of the bowl are greased, then let it cool for a few minutes. Add in some almond flour, baking powder, and salt. Whisk well, then add in an egg.
Make sure the egg is fully incorporated into the batter, otherwise you'll get white spots of cooked egg white on your bread! Cook in the microwave for 90 seconds, then turn it out onto a wire cooling rack.
When it has cooled, cut it into slices (I got three out of this version!). You can enjoy it warm right away!
It also toasts REALLY well!
How about spreading some homemade butter over this bread?!?
📖 Recipe
Low Carb Quick Bread
Ingredients
Step-by-Step Instructions
- Melt the butter in a bowl in the microwave. After it has melted, swirl it around the bowl so that the sides of the bowl are greased, then let it cool for a few minutes.
- Add in the almond flour, baking powder, and salt.
- Whisk well, then add in the egg. Make sure the egg is fully incorporated.
- Cook in the microwave for 90 seconds, then turn it out onto a wire cooling rack.
- When it has cooled, cut it into slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Lisa Corney says
Wow. This recipe is extremely easy and only takes less than 10 minutes to prep. I am going to try this on Saturday.
Dina says
OMG I just made this bread so easy and delish!!! I fried an egg and slice of turkey and slice of cheese to make an egg sandwich. This recipe was so quick and easy that I could make this for breakfast even before work!!! I cut it into 3 slices , I did eat one by it self since it was so good. I love how soft it comes out unlike store bought healthy bread. Thank you for the recipe!!
Georgina says
I'm so glad that you liked it!
Luana says
I literally just made this and it was really easy to make and even better to eat. This is going to become one of my favorite low-carb bread go-to's. This morning I toasted and buttered the slices to eat with my egg (I usually eat 2 eggs when I have eggs for breakfast, but only ate 1 since this recipe has an egg in it). As a newly-diagnosed diabetic, I am searching for anything that doesn't offend my tastebuds, yet allows me to strive to keep my glucose under control. I was so distraught to discover that I can't even eat a half slice of rye, wheat, whole grain or multi-grain toast with my eggs because I appear to be highly sensitive and glucose reactive if I eat carbs (including oatmeal) with my first meal of the day. This recipe is a delightful welcomed surprise. Thank you very much for posting it.
Georgina says
I'm so happy that this worked out for you - and I really appreciate your feedback!
Kitty says
This is the best because it's just enough, it's quick and you don't have extra. I add everything seasoning to the mixture , which I made with poppy seed, sesame seeds, dried onion and garlic and it was great. I use this bread for many things but like it best as two toasted slices with tuna mixed with mayo and pickles with cheese on top done under the broiler for a tuna melt.
Vivi says
Is there a way to make this taste less eggy? I'm not a huge fan of eggs. Would maybe just using the egg white work?
Georgina says
I haven't tried using just the egg white - so if you give it a go let me know how it turns out!