This keto microwave sandwich bread is great for whenever that sandwich urge strikes. Ready in just a few minutes, this bread is perfect for any type of sandwich you can imagine. Gluten-free, grain-free, Paleo, ketogenic and low-carb. Made with just six simple ingredients, and only 1 net carb per slice!
Keto bread?! Yes, please!
Sometimes you just need a sandwich, even when you’re on keto, am I right? For those moments, I have a quick and easy solution for you…microwave keto bread!
It’s so simple to make too, you really can’t mess it up! Add melted butter, an egg, milk or water and apple cider vinegar to a container. Mix thoroughly, then add in baking soda and coconut flour. Continue to mix until there are no lumps.
Spray a separate microwave-safe container with non-stick spray and spoon half the batter into the bottom. Microwave for approximately 90 seconds to 2 minutes.
I did 2 minutes, just to make sure it was fully cooked on the inside. Seriously so much easier than waiting 45 minutes for an entire loaf in the oven, right?!
Oh, and recently I found these awesome bread-shaped containers. If you’re going for as close to sandwich bread as possible, do try them out!
Simply repeat the process to make two slices for a delicious sandwich. Oh, and the best part…one 1 net carb per slice…total win!
Can I toast the bread?
Yes, you can! I added one of the slices to a pan with some additional butter and toasted until golden brown.
I have not tried toasting these in a toaster. The bread is a little delicate, so I imagine it could be hard to get it out of the toaster. Let me know if you give it a try though, I would love to hear if it works!
I made a delicious keto BLT recipe with my bread, what did you make with yours? Be sure to let me know what you think in the comments below.
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Microwave Sandwich Bread (Low-Carb, Gluten-Free)
- 2 tablespoon butter or ghee melted
- 2 eggs
- 1/2 teaspoon apple cider vinegar
- 2 teaspoon water or milk
- 1/4 teaspoon baking soda
- 2 tablespoon coconut flour
- In a small bowl, mix melted butter, egg, apple cider vinegar and water or milk together until well combined.
- Add in baking soda and coconut flour.
- Grease a separate microwave-safe container the size and shape you want your bread (I recommend a roughly 4" x 4" square (10 cm x 10 cm) container). This bread-shaped container is my new favorite!
- Add half of the batter to greased container.
- Microwave for approximately two minutes. Allow to cool before removing from container. It should pop right out.
- Add the remaining batter to a greased second container. Microwave again for two minutes.
Do you think it’ll be as good cooked on a pan instead of microwave? Have you tried that?
Hi Claudia! Thanks for checking out my recipe 🙂 I have not tried it in a pan, as I made this one with the microwave in mind. I imagine the batter spreading really thin in a pan, then you’d have something more like a crepe. You would probably need a small pan to try it, and it could potentially work. Let me know if you give it a try!
Could you use almond flour?
That should work, although I have not tried it myself. 6-8 tablespoons should be the right amount of almond flour, based on my past experience with substituting flours.
can you use almond flour instead?
Yes, you should be able to. Not in the same proportion though. I would try 6-8 tablespoons of almond flour.
This is a bit confusing. A serving is a slice. How many slices is expected out of the recipe. Per your photo, it looks like 4. So does the whole recipe make one serving? Would you mind clarifying? Thanks
The ingredients listed will make two slices. If you want four slices, you will have to double the recipe. I will clarify in the recipe itself. Thanks for asking!
I made this on my pan looked like a pancake oh my goodness all I could taste was the baking soda ☹️ I put 1 tsp … what did I do wrong? Would’ve been good but the baking soda was toooooo much… help I want to try it again
Oh my gosh I’m SO sorry! I realized I made a typo. It should have been 1/4 teaspoon. I adjusted the amount. Try it again, it should be much better this time!
Much better thanks so much…this could make a really nice pancake also but you’d have to add like cinnamon or vanilla … definitely making this recipe again!!! Thanks again
Great, so glad it worked better for you this time 🙂 I love the idea to make it into a pancake, I’ll definitely try that!
I found the strongest taste of vinegar when I made this. I ended up tossing it all out.
Sorry to hear that. Mine did not have a vinegary taste at all. What kind of vinegar did you use?
I made this today but there was a strong aftertaste. I came on here to query it but notice the ingredient amounts may even changed since I wrote it down!
I had 1 TSP ACV and 1 TSP baking soda?
Will try again with the revised amounts.
Hi Sandy. Yes, I have reduced the amounts, since people were commenting that they could taste both strongly. Try it again with the reduced amounts, I think you will find it is better now!
Hello 🙂 wonder if you can substitute coconut flour with almond flour ? have you tried
I have not tried this personally, but I have suggested to other people that if they try using almond flour, they use roughly 6-8 tablespoons. If you try it, please let me know how it goes!
So is each slice thick enough to slice in half ?? I put this into my calorie counter & it came out to be 1.8 net carbs per slice. Also going to try the Almond flour version. Thanks
It depends what size container you cook it in. I probably wouldn’t recommend slicing them in half unless you use a small container. Mine came out to be about the thickness of a normal slice of bread. Let me know how it goes if you try the almond flour version!
Hey there the recipe looks great and I tried it just now however it came out green. What did I do wrong? ☹
It was probably the coconut flour. I’ve had that happen with certain brands sometimes. I wouldn’t worry about it, it shouldn’t affect the taste or anything.
Actually it tasted fine but I forgot to mention that I made it with almond flour. I did what you recommended and used 7 tablespoons of almond flour, the texture was perfect. I used a cheap brand of baking soda and thought maybe that was the problem so I bought Bob’s premium baking soda tonight to try again tomorrow. LoL wish me luck.
Interesting! Let me know how it goes, I would love to know if that solved the issue 🙂
Lisa, did you leave everything else the same?
Could I use banana flour?
I don’t personally have any experience with banana flour. I will see if I can find it and I’ll give it a go though! Sounds very intriguing…
I also used 7 T. Almond flour instead of coconut flour. I added 1/2 t. Psyllium husk so that it would not crumble…success. I poured the whole amount of mixture into a 5″ round microwaveable container and nuked for 3 1/2 minutes and split in half…delicious!
So glad it turned out well!!
Very good quick recipe and not a heavy texture which I love. Enjoyed my BLT & also another slice to have with fruit spread and then today I decided to use another slice to make a mini pizza crust with it. So nice to have a quick go-to recipe that doesn’t have an egg aftertaste. I also toasted mine which was fine, just doesn’t need a lot of toasting. I pulled it out gently with small bar tongs. Thanks so much!
You’re so welcome, Jonette! So glad to hear it worked well for you. I love that you topped one with a fruit spread, I will definitely have to try that myself!
Can you toast the bread after it’s cooked in the microwave?
Yes, that’s what I did and it worked well. Just be sure to watch it so it doesn’t burn. Oh and be gentle because it’s not quite as sturdy as regular bread. Hope it works for you!
How well do these store, thinking about making several in advance
Hi Lynne, these store fine for 2-3 days in the fridge in an air-tight container. I wrapped mine in paper towels because they can release a bit of moisture in the fridge. Hope that helps!
Made this for my husband android I for hamburgers. It was a hit.
So glad you and your husband enjoyed these!
I made this with 7 tbsp of almond flour and added 1/4 tsp of active yeast. It was glorious. I cut one slice in half and toasted it on a skillet with butter. Thank you!
Sounds delicious, I love the addition of the yeast! You are very welcome 🙂
Do you have experience substituting rice flour or a flour blend for the coconut flour?
I do not, unfortunately. Usually a flour blend that is comparable to wheat flour can be substituted approximately 4:1 with coconut flour. So if you try 4x more flour blend than coconut flour, it might work out. You may need to experiment a bit to see what works. Let me know how that works if you try it. I will try it out myself soon as well 🙂
Hi – My son has recently been diagnosed with a number of food sensitivities. He cannot have wheat, corn, rice, coconut, or any nuts. Can I use tapioca flour instead of rice flour, coconut flour or a nut flour?
Hi Tonya. Yes, you can use tapioca flour instead. However, the proportion will not be the same as using coconut flour or almond flour. Tapioca flour behaves similarly to wheat flour, so you should be able to substitute it approximately 1 to 1 with regular flour.
I used olive oil and cassava four instead and it surprisingly worked. Just would probably use less oil and more flour next time!
Thanks for letting me know Iris, I’m so glad to hear it worked for you! I wouldm’t have thought to try either ingredient.