Quick Keto Microwave Bread

Name: Quick Keto Microwave Bread (90-Second Ramekin)
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 1 servings
Cuisine: American
Ingredients: 1.5 tbsp butter, melted; 3 tbsp almond flour; 1/2 tsp baking powder; 1 egg

Quick Keto Microwave Bread is a 4-ingredient, 90-second bread baked in a ramekin that delivers an English muffin texture ideal for keto sandwiches and grilled cheese without carb-heavy alternatives.

🌍American 🏷️Keto 🏷️Low-carb 🏷️Microwave recipe 🏷️Quick bread Almond flour

🏷️

🏷️Gluten-free

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TikTok

Total

4 min

Servings

1

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 tbsp butter, melted
3 tbsp almond flour
1/2 tsp baking powder
1 egg

4 Ingredients

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Instructions

1
Place butter in a small, microwave-safe bowl or ramekin and microwave until fully melted.
2
To the melted butter, add the almond flour, baking powder, and egg.
3
Using a fork, mix all ingredients together until a smooth batter forms.
4
Microwave the mixture on high for 90 seconds.
5
Carefully remove the hot bowl from the microwave and turn the bread out onto a plate.
6
Slice the bread in half horizontally, like an English muffin.
7
Let it cool before serving.

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Tips & Notes

Pro tips

Melt butter thoroughly before mixing to ensure even batter distribution and prevent lumps of almond flour.
Do not overmix; stir just until combined. Overmixing develops gluten-like structure in almond flour, making the bread dense.
Check for doneness at 75 seconds—microwave power varies widely. Add 10–15 second intervals if the top still appears wet.
Let the bread cool in the ramekin for 1–2 minutes before turning out. This allows it to set and prevents collapse.

Substitutions

Butter → coconut oil or ghee (neutral flavor, same fat content)
Egg → 1/4 cup aquafaba or 1 flax egg (texture becomes slightly less fluffy)

Storage & make-ahead

Store cooled bread in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in the microwave for 20–30 seconds.

Equipment

microwave · ceramic ramekin (4–6 oz)

Common Questions

Can I make this without a microwave?

No, this recipe is designed specifically for microwave cooking. A conventional oven would overcook the exterior before the interior set. A microwave is essential for the 90-second timing.

What size ramekin do I need?

Use a standard 4–6 oz ceramic ramekin. Larger vessels will spread the batter too thin and cook unevenly; smaller ones will overflow.

Can I substitute the almond flour?

Coconut flour is not a 1:1 swap due to absorbency. Almond flour is the best low-carb option here. Psyllium husk powder can partially replace it but changes texture significantly.

How do I know when it's done?

The top should spring back when lightly touched and no wet batter should cling to a toothpick. Slightly underbaked is better than overdone, as microwaves can dry it out quickly.