THE BEST 90-SECOND KETO BREAD RECIPE

Even if you aren’t on a keto diet, you’ll enjoy this easy bread!

Version of the popular 90-Second Keto Bread and it’s the best! A few extra ingredients really improves the texture and taste of this low-carb bread.

Prep Time    : 5 minutes

Cook Time   : 5 minutes

Total Time    : 10 minutes

Servings      : 4 slices

INGREDIENTS

·       8 tablespoons (1 stick) melted butter (could also use other forms of fat like olive oil or coconut oil) (.08 net carbs)

·       4 whole eggs, beaten (1.42 net carbs)

·       4 tablespoons cashew milk (can also use almond milk, whole milk, etc., or even water) (.75 net carbs)

·      8 tablespoons almond flour (4 grams net carbs)

·    4 tablespoons psyllium husk powder (0 net carbs) Note, this product does have carbs but due to the dietary fiber, the number drops to zero according to diabetesforum.com. The husk powder has about 8 grams of carbs per tablespoon but most of that is dietary fiber and as a result, brings the net carbs down to almost zero)

·       2 teaspoons baking powder (2.23 net carbs)

·      1 teaspoon of seasoned salt, such as Lawry’s (zero net carbs)

·      ¼ teaspoon garlic powder (negligible net carbs)

·      4 tablespoons finely shredded Romano cheese (Optional. Could omit or use Parmesan but cut back on salt if using Parmesan) (.8 net carbs)

INSTRUCTIONS

1.   In a medium to large microwave-safe bowl, melt butter. *See Notes below.

2.   Spray four 8 ounce ramekins on bottom and sides and set aside.

3. Add the beaten eggs and the cashew milk to the butter and whisk to combine.

4. On a dish or another bowl, place everything else; almond flour, husk powder, baking powder, season salt, garlic powder and optional grated Romano cheese.

5. Toss the dry ingredients a bit with a fork then pour it all into the wet ingredients. Whisk quickly with a fork, not a whisk. As the dry ingredients absorb the wet, it will turn from a pancake batter consistency to almost a wet dough consistency.

6.   Once mixed, switch to a rubber spatula and divide the batter between the four prepared ramakins. Use the back of a soup spoon that has been sprayed with pan spray and smooth the top of each batter. Whatever it looks like going into the microwave will look the same coming out, just taller and cooked.

7.   Microwave one ramekin at a time on high for 90 seconds, uncovered. Use a dish towel to remove the hot dish, loosen the sides with a knife and using a rubber spatula, slip under the bread and lift out. The bread is moist and causes a little suction when you try and flip it out so I found a spatula works best and the bread does not break or crumble.

8.   Repeat for the remaining three.

9.  Put all four into a toaster and toast just long enough to crisp and brown the top and bottoms.

10. I made breakfast sandwiches to demonstrate the versatility of this bread.

11. This could be mixed, microwaved and toasted while you cook the egg and breakfast meat, and you could be eating breakfast in under ten minutes.

Recipe from Afamilyfeast.com

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