90 Second Keto White Bread

This a great keto bread recipe for busy days when you don't feel like spending too much time in the kitchen. It's incredibly fluffy, low in carbs and high in protein. It's the perfect vessel for just about any topping you can think of.

This white bread recipe is adapted from my 90 Second Keto Bread. I wanted to create a lower calorie, lower fat and higher protein version similar to Maria Emmerich's popular Protein Sparing Bread but with additional nut flour for texture.

How to Make Quick White Keto Bread

All you need to make this easy grain-free bread is almond flour, psyllium powder, protein powder, cream of tartar, salt and egg whites.

You'll need to beat the egg whites with cream of tartar (or apple cider vinegar). This will stabilize the egg whites and keep them fluffy. Then you'll slowly beat in the remaining ingredients until well combined

You'll then transfer the mixture in a square microwave-friendly container (or beat directly in it like I did), and cook in the microwave until fully set. This should take about just 90 seconds.

I tested four recipes before I ended up with the version I wanted. The third was almost perfect but needed some minor tweaks. Here's what I learnt:

Don't use whole eggs. You want light and fluffy texture. Whole eggs are also more likely to make the bread taste eggy.
Don't use just protein powder but instead combine it with nut or seed flours. It may be down to the fact that this is a microwave recipe and too much protein powder makes it dense and very spongy. My first two attempts failed because I used too much protein powder (3 tbsp instead of 1 tbsp). After a few hours they were hard as cardboard and the taste wasn't good either.
Wondering which protein powder to use? Unflavored, plain egg white protein powder, powdered egg whites or whey protein powder will all work well in this recipe. I tried them all.

Want to create your own keto bread? You can make any customizations in our KetoDiet App!

Oven Instructions

While I haven't tested this myself, I'll give you some general tips based on my experience with similar recipes.

If you don't have a microwave, pour in a small ovenproof baking dish lined with parchment paper and bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) until fully set and lightly browned on top. Depending on the size of the container, this should take 15-20 minutes. The smaller the container, the longer it will take to bake through as the bread will be thicker. If you use the oven, it's better to double or triple the recipe.

Nut-Free Quick Keto Bread

If you need to make this keto bread nut-free, replace the almond flour with the same amount (¹/₄ cup) of ground sunflower seeds. The bread won't be white but it will be just as fluffy.

I haven't tried using coconut flour but if you do, start with 1 ¹/₂ tbsp coconut flour. Coconut flour is dense so the egg whites will be more deflated and the bread won't be as fluffy as the one made with almond flour.

What To Do with Leftover Egg Yolks

Use any leftover egg yolks to make some Low-Carb Lemon Curd, Creamy Keto Vanilla Ice Cream or our Super Creamy Keto Vanilla Popsicles. You can even use the egg yolks to make some Creamy Keto Coffee for breakfast.

How to Use Keto White Bread

You can use this easy Low-carb 90 Second Bread to make Keto French Toast, Keto Grilled Cheese Sandwich or even this Keto Bread Pudding.

I topped mine with a generous layer of creamy mascarpone cheese and some of my Chunky Sugar-Free Strawberry Jam. Sweet or savory, the options are endless!

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per bread, 2 slices)

Total Carbs	7.4	grams
Fiber	4.3	grams
Net Carbs	3.2	grams

Protein	17.4	grams
Fat	13.3	grams
of which Saturated	1	grams

Energy	205	kcal

Magnesium	74	mg (19% RDA)
Potassium	361	mg (18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (34%), fat (60%)

Ingredients (makes 1 serving)

2 large egg whites
pinch of sea salt
¹/₈ tsp cream of tartar or apple cider vinegar
1 tbsp egg white protein powder, powdered egg whites or whey protein powder (6 g/ 0.2 oz)
¹/₄ cup almond flour (25 g/ 0.9 oz)
1 tsp psyllium powder

Instructions

Crack the eggs and separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips above).
Place the egg whites in a mixing bowl or a microwave-friendly glass container like I did. Add the salt and cream of tartar (or use the same amount of apple cider vinegar instead).
Using a hand mixer, beat on high speed until fluffy, soft peaks form. Reduce the speed and add the protein powder, almond flour and psyllium powder. Use a spatula to evenly spread and level the fluffy mixture.
Microwave on high for 90 seconds, or until it's fully set (oven instructions and in the recipe tips above).
When cool, cut in half widthwise and place in a toaster or in a hot dry pan to toast. Depending on how you use it, this bread will serve one to two.
Serve just like bread with any toppings or with a salad. You can also use sweet toppings like mascarpone and some Chunky Sugar-Free Strawberry Jam.
Store wrapped in the refrigerator for up to 2 days. You can also freeze this bread for up to 3 months.