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90 Second Bread Gluten-Free & Keto

And it is! A 90-second keto bread that is not eggy (at all!) and toasts great. Anticipate a beautiful lightly candy bread that is ridiculously simple to whip up!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Bread, Breakfast, Dinner, gluten free, Keto, low calories, low carb, main dish, Side Dish
Cuisine: American, gluten free, low carb
Keyword: gluten-free, grain free, keto, low carb
Servings: 3 slices
Calories: 237kcal
Author: Feodora Nastashia


  • 48 g almond-flour
  • 21 g golden-flaxseed-meal
  • 9 g whey-protein-isolate
  • 3/4 tsp baking-powder
  • 1/2 tsp xanthan-gum
  • 1/4 tsp kosher-salt
  • 1 egg
  • 2-5 tsp erythritol-or-xylitol to taste*
  • 1/2 tsp apple-cider-vinegar
  • 28 g butter-melted-&-cooled
  • 28 g sour-cream-or-heavy-cream


  • Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt into a bowl. Whisk until completely combined, place aside. Note: don't hesitate to create the flour mix ahead in a huge batch and quantify out 80g (or 1/2 cup + 6 TBSP) per bread.
  • Add egg and sweetener into a large bowl and beat with a whisk or electric mixer for 1 minute or 2 until airy and lighter in colour. With the mixer , add in the apple cider vinegar and butter.
  • Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a moment until fully integrated and elastic, and the batter will thicken as you mix (think nearly a cookie dough texture!) .
  • Transfer the batter into a microwave-safe dish or mold (use either a large one or split into three ramekins), pressing down and smoothing out the shirt with wet fingertips.
  • If you divide the dough in 3, then you'll cook the bread to get 90 minutes high, but if you cook it all together, you'll want to perform 150 seconds (2 1/2 minutes). Either way, it'll come out looking pale and spongy (and not too appealing at all tbh! ) ) . But worry not, wait for it to cool until only gently warm (it continues to cook as it warms men!) . Then you're going to want to give it an superb toast to acquire some feel on (non-negotiable guys!) .
  • Store in an airtight container for 2-3 days or in the freezer for a few months. Serve warm with a pat of butter (non-negotiable in my book!).


*How sweet? You can use only 2 teaspoons for a light hint or up to 5 for a sweeter take. Either way, I highly suggest you don’t skip it as it brings out the natural sweetness of the keto flours, and defines the taste of the bread. Think a cross between cornbread and Hawaiian sweet rolls!
If making cornbread muffins, they'll bake in roughly 25-30 mins.
Please note that nutrition facts were estimated per (generous!) slice, assuming a yield of three.