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.
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Categories: Cooking Keto with Kristie, Recipes
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 ?
My apologies! There is no Parmesan in this recipe. Thanks for catching that! It’s been updated.
There is no Parmesan. I’ve corrected it.
Kristie– All the comments about parm cheese is proof that we pay attention to your posts.
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
The instructions reference Parmesan cheese which is not listed as an ingredient–can you clarify?
There is no parm cheese in the recipe ….. help! 🙂 I want to make this asap! 🙂
That was an error. There is no Parmesan
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
Parmesan cheese? Not listed in ingredients.
No cheese. I corrected the instructions
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!
No cheese. It’s updated!
I just made this and it did great; however, my microwave is only 700W, not 1250W, so it takes longer than 90 seconds…more like 115 seconds. Thanks, Kristie.
Good to know since wattage varies.
Parmesan cheese ?? think this is an error in the recipe instructions..
No cheese. Updated now!
Now corrected. Thanks
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.
Hi Christy, looks like a great recipe. Just FYI, there is a typo in the written recipe. “Parmesan cheese”.
Made a muffin this morning. Excellent! What are the macros?
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.
Christy how much Parmesan cheese?
None. That was an error. Now corrected. Thanks.
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!
Is the psyllium powdered or whole?
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!
I did make it with Parmesan but removed that for simplicity and to make this dairy free. 🙂
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?
How long and what temp to bake in the oven.
350 degrees. Bake time will vary depending on what size containers you use. Start checking at 10 minutes and bake until set.
Whole psyllium husks or powdered?
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🥰🥰🥰
Do you microwave all three ramekins together……or do each one separately for 90 seconds each?
All at once.
You don’t specify whole psyllium husk or ground psyllium powder. Which do you use?
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!!!
You could add yeast for flavor.
Absolutely yummy!! Thank you so much❤️❤️❤️
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.
I’m new to keto so I tried this recipe because I do miss having bread. I really like it. How long will it keep? Do you store in refrigerator?
Kristie! Mrs. Sullivan! Dr. Sullivan! Keto Genius! Four names; one person! This is the best. Finally made it today and served with Canadian bacon, poached eggs and Hollandaise. Perfection on my plate. Mouth feel and flavor are spot on. I’m using up some coarse ground almond flour and I’m looking forward to making these again with finer grind. Thank you!
can you freeze this 90 second toast
Can I omit psyllium husk pwdr?
I would not as it won’t have the same texture. Of course, you can try it.
Hi Kristie! Thank you so much for this recipe. Do you think this recipe would work in a waffle iron?
Yes, I think so