Cooking Keto with Kristie

90 Second Toast

Okay, you’ve seen 90-second bread, but hear me out. This is 90-second toast because it’s really pretty awesome toasted, but just kind of ‘meh’ straight out of the microwave. This is the absolute closest I’ve come to something like a toasted English muffin. It’s great with Creamy Skillet Eggs or as a sandwich.

My goal in creating this recipe was to keep carbs as low as possible by minimizing the amount of almond flour and to create a texture that wasn’t eggy.  Ain’t no one lovin’ eggy bread substitutes!  That’s why I stretched one egg over 2-3 servings. And it worked!

About the serving size, my preference is to divide the batter among three, 3.5” diameter ramekins. Folks who tested the recipe used two ramekins for a thicker muffin.  You decide!  You can also use an 8” by 4” loaf pan and have more traditional “square” bread.  If you don’t have ramekins, any small, flat-bottomed round bowl or coffee cup will work.  Just make sure it’s microwave safe.

Please note: If you use coconut flour, the texture is a bit softer than if you’re using oat fiber. If you use oat fiber, the only brand I recommend is LifeSource.

Last, this recipe can be dairy-free if you use coconut oil instead of butter.

Please let me know what you think about this recipe. It’s truly been a hit with everyone who has tried it!

Not Another Eggy 90-Second Toast
Makes 2-3 servings

2 tablespoons LifeSource oat fiber or two teaspoons coconut flour
3 tablespoons almond flour
1 teaspoon psyllium husk
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons hot tap water
1 tablespoon melted butter
1 large egg, beaten

Mix the oat fiber, almond flour, psyllium husk, baking powder, and salt, using a spatula to combine. Add the water, butter, and egg to the dry ingredients, and stir into a thick batter.

Grease three ramekins, about 3.5” in diameter with butter. Divide the batter evenly among the ramekins and smooth to the edges.  Microwave the ramekins for 90 seconds.

Use an oven mitt or hand towel to remove the ramekins from the microwave

Use a spatula to loosen the edges of the bread and invert onto a cooling rack.

Let cool for about 5 minutes before slicing with a serrated knife. Toast in a traditional toaster, hot skillet, or broiler until just browned.

For more keto friendly / low carb recipes check out any of my books, which are available for purchase online.

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48 replies »

  1. It saying to mix Parmesan cheese (Mix the oat fiber, almond flour, Parmesan cheese, psyllium husk, baking powder, and salt, using a spatula to combine) , but it’s not listed as a ingredient anywhere else ? Am I missing something ?

  2. I would really like to try this. In the recipe listing of ingredients it doesn’t have Parmesan cheese, but in the mixing instructions it does. If we are supposed to put Parmesan cheese in, how much? Thanks

  3. Thanks for this recipe. I have the oat fiber, but I want to replace the Almond flour with coconut flour how much would you suggest using.

    • I wouldn’t replace the almond flour with coconut flour. Those are two very different ingredients. You might be able to use sunflower flour instead of almonds next if you have an allergy

  4. I am reading the recipe and I don’t see the parmesan cheese in the ingredients. Question 1: is parmesan cheese in the recipe? Question 2: If it is, can I sub romano cheese (I have trouble with cow dairy products)

    thank you for all your hard work!

  5. Hi Kristie, First – love your recipes and you, your such an inspiration ! I want to try this but…you mention Parmesan cheese in the directions but how much ?? it’s not in the ingredient list.

  6. Looking forward to trying the recipe, but the directions above say add parmesan cheese, but that isn’t listed in the ingredients or the video.

  7. I tried this recipe this morning. I forgot and added the salt along with the salted butter I melted 🙁 just a tat salty, but overall very tasty!

  8. Oh, my goodness! Do you think you might add some parmesan cheese to this recipe? (Sorry, I couldn’t help myself as it seems I’m the only one that reads before posting)! My actual question is: Are you using psyllium husk powder or whole? Thanks for all you do!

  9. I made this today for lunch as an egg McMuffin. Delicious! I didn’t judge well how much to put in each ramekin. Do you have a measurement like 2 tablespoons etc?

    • 350 degrees. Bake time will vary depending on what size containers you use. Start checking at 10 minutes and bake until set.

  10. What a great recipe, and so are so very friendly when presenting it! Thank you for the help you give us on our Keto/weight control journeys🥰🥰🥰

  11. Thanks for sharing this and the shortbread cookie recipe, I’ve just ordered the oat fiber that I didn’t have. I can’t wait to try these!!
    One question: would it be possible to sprinkle a little yeast into this for the flavor or would that add carbs? I really miss the flavor of yeast. Thanks bunches for You and all You do!!!

  12. I am so happy with this bread! So delicious! I used the oat fiber option and made 2 muffins. I actually used glass Pyrex mini pie pans. Then toasted it up with butter to make a pulled pork sandwich with port salut cheese.
    Thanks for another excellent recipe. I have a couple of your books and enjoy your YouTube channel as well.

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