90 Second Gluten Free Bread

The other day I caved and had a slice of white bread toasted with peanut butter.

Oh-Mi-Gawd! It was so good.

I try not to stress it, but sometimes it just happens.  I control it as best as I can and make sure I’m well-hydrated and have high-quality snacks on hand, but there are days when it’s all too much and I just want the carbs.  Hence the bread.

An hour later I had the worst brain fog.  Couldn’t remember anything, and my effort level was a 2.  Yep, all that from a slice of bread.

Doing a recipe cleanup the other day I came across this 90-second gluten-free bread. It was quick and it was simple.  So I gave it a go.

Well, it hit the spot.  The best part, I know I can quickly whip this up whenever I need.

Also known keto bread, this recipe will be your go-to for a muffin, burger or a plain old sandwich.

Low-Carb Keto Bread


  • 3 tablespoons almond flour
  • 1 tablespoon butter
  • 1 medium/large egg
  • 1/2 teaspoon baking powder


  1. Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mixed.
  2. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release.
  3. Slice in half (or thirds), then toast in the toaster or a skillet.
To Bake:
  1. Preheat oven to 375°F/190°C
  2. Bake in a ramekin for 10-12 minutes or until cooked through.

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