90 Second Low Carb Seed Bread

90 Second Seed Bread

90 Second Low Carb Seed Bread

I’ve been on a quest recently to try to find the best recipe for a 90 second low carb seed bread. I was hoping to find a great recipe online but no recipe lived up to my expectations. This quest actually began with the purchase of some delicious ham off the bone that was just begging to be used in a toasted ham and cheese sandwich. If you are wondering what 90 second bread is, basically it’s a general name for a quick and easy bread that is made in the microwave and cooked for about 90 seconds.

I generally use this recipe for the 90 second Low Carb  English Muffin from the blog for a quick and easy bread or muffin option. My aim with this new recipe was to create an amazing tasting seed bread. Needless to say I have eaten many variations of 90 second seed bread this week, and I’m ecstatic to be able to introduce this fantastic end result recipe. 90 Second Low Carb Seed Loaf has taken a lot of development and it had to meet a certain criteria, as I really wanted this to be a kind of “super food” bread recipe.

90 Second Low Carb Seed Bread
Generously brush olive or coconut oil on the base and sides of a microwave safe dish
90 Second Low Carb Seed Bread Criteria

The criteria for this recipe was-
1. It had to taste great
2. It had to be quick and easy to make
3. It had to be healthy and full of fibre plus provide many wonderful nutrients such as calcium, protein, omega -3 fatty acids, magnesium, zinc and so much more. The recipe actually provides you with the RDI of calcium.
4. It had to be made with healthy fats
5. It had to be nut free

The great news is that the final recipe met all of this criteria….. and more. It is probably one of the softer, more bread like 90 second recipes that I have ever eaten. It also tastes like a seed or grain bread, which is the perfect outcome.90 Second Low Carb Seed Bread

Traditional Oven Instructions

Although this is meant to be an instant recipe, there has been requests for conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Make sure you grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.

Serving Suggestions

Although you can eat this fresh as it comes from the microwave, 90 second bread generally does fare better when it’s toasted. My intention was to recommend this to be toasted as well but feedback has been that it tastes brilliant fresh as well. Not this is meant to be an instant recipe that you make and use. Although you can store these in the fridge for a few days, I only do this if I have left overs. My preference is to eat these when they are fresh, or as close to fresh as possible.

A Few of My Favorite Things

Some of my favorite ways to eat these delicious muffins is fresh with lashings of butter. I also love these toasted, topped with butter and a topping such as Raspberry Chia Jam Spread or Sugar Free Strawberry Chia Jam Spread, vegemite, peanut butter, or simply your favourite low carb topping.

I know that Vegemite is not to everyone’s liking, but I wanted to share one of my favorite ways to eat these. Toast and top with vegemite and a slice of tasty cheese. Pop back in the microwave for about 10 seconds until the cheese has melted and voila- a healthy, simple to make great tasting snack. I urge you to try this even if you aren’t a fan of vegemite, as I normally don’t eat it but love it served this way.

The options for serving it really are endless but here are some other fantastic ideas-

Eggs on toast
Avocado on toast
Avocado and vegemite
Ham and cheese toasty
Fetta and tomato on toast drizzled with olive oil with lots of cracked black pepper
Smoked salmon, cream cheese and capers
Toasted tuna and mayonnaise sandwich
BLT- bacon lettuce and tomato sandwich
Use as a burger bun
Perfect for a plough mans platter

Low Carb 90 Second Spiced Fruit Bread

You might want to check out the recipe for this Low Carb 90 Second Fruit Bread as well. It’s a fabulous recipe that tastes a bit like raison bread or fruit loaf/fruit and spice muffins but feature blueberries instead of sugar laden sultanas or raisons. It’s so quick and easy to make and really is a fabulous recipe.

If you are after some other bread options, make sure you check out this Low Carb Seed Loaf as well as my favourite low carb/keto bread recipe, Healthy Low Carb Bread.


90 Second Low Carb Seed Bread

Prep Time: 1 minute
Cook Time: 2 minutes
Course: Baking, Bread, Breakfast, Lunch, Main Course
Cuisine: Gluten Free, Keto, LCHF, Low Carb, Paleo, Vegetarian
Keywords: 90 second bread, 90 second muffin, english muffin, gluten free bread, keto bread, keto muffin, keto seed bread, low carb bread, low carb muffin, low carb seed bread, microwave bread, seed bread
Servings: 1 serve



  • Mix all ingredients together in a small bowl until really well combined.
  • Pour into a microwave container that is about 10 cm / 4 inches wide. Smooth out the top and bang the container on the bench a couple of times to remove any air bubbles.
  • Microwave for 90 seconds and turn out of the ramekin.
  • Your bread is ready to use.

Recipe Notes

Air bubbles can form in your bread which means that your bread or muffin might not be the perfect shape every time. This is characteristic of 90 second bread recipes and it is also why it is suggested to combine the mixture in a separate bowl first, before pouring into the microwave dish to cook.
If you want to mix the ingredients in the microwave dish instead of a separate bowl, please do so. Just make sure it is well oiled before you do and your bread might be more at risk of sticking.
Conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.

Nutritional Information

Serving: 1serve | Calories: 284kcal | Carbohydrates: 8g | Protein: 9g | Fat: 24g | Fiber: 6g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
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17 thoughts on “90 Second Low Carb Seed Bread”

  1. Hi! Thanks so much for sharing your recipe. Could you please let me know whether the flax/linseed ingredient is flax meal or flax seeds?

    Thank you!

    1. Hi Kimmy
      Try adding a teaspoon of ground linseed or flax seed. Hemp seed flour could also be used. I haven’t tried these but suspect they will work well in the recipe. You could also add a bit more coconut flour.

  2. 5 stars
    Great recipe. Had a bacon and egg sandwich this morning with some sugar free BBQ sauce- yummo!

  3. Great…but maybe a bit sweet…could you use Almond flour…would it be less sweet. Also if you wanted to make a larger amount, what would be the proportions to no of eggs? Just multiply all ingredients equally? Thanks Karen.

    1. Thanks Marg. Maybe try adding a little more salt as it isn’t meant to be sweet at all. I tried to keep this nut free as I eat lots of nuts in my diet however you could try replacing the coconut flour with 2.5- 3 tablespoons of almond flour. I suspect the almond flour might be sweeter though.

      Regarding altering the recipe to make it larger, I personally wouldn’t mess with the quantities nor the cooking times as 90 second bread can be fickle and it can also dry out. It’s meant to be used as an instant bread alternative. As far as grain bread options that are low carb, this is probably one of the best ’90 second’ recipes you will find. If you want another bread option, perhaps look at the recipe for https://ketohh.com/healthy-low-carb-bread-recipe/ It holds together really well and you can toast it as well. When I make it, I slice it in portions and freeze it. Hope this helps! Karen

  4. 5 stars
    This is my favorite microwave low-carb bread. I’ve been making it several times a week since I discovered it. I love how easy is — practically instant low-carb bread — and how welcoming it is of minor substitutions. For instance, sometimes I use a tablespoon of soured cream in place of the oil. Or I use two tsp of chia instead of 1 tsp of chia and 1 of sesame.

    It’s also very forgiving of mistakes. The first time I made it, I misread the coconut flour amount and added too much (2 TBS instead of 2 tsp). It was a bit stodgy (smiler in vibe to US-style cornbread), but still very tasty. In fact, I no longer view this as a mistake so much as another variation on this superb recipe you created for us. Sometimes I forget to put the vinegar in. It still works and is delicious.

    My favorite way to eat it is as sandwich bread with unsweetened nut butter and leafy sprouts (alfalfa, etc.). Refreshing and satisfying.

    Thank you for sharing this with the world!

    1. Thanks so much Heather. It’s comments like this that inspire me to keep producing recipes. I really appreciate you taking the time to leave such wonderful feedback. This is my favorite low carb bread as well so I’m glad someone enjoys it as much as I do. Thanks Karen x

  5. 5 stars
    What a great recipe! Totally satisfied my cheese toastie craving. I used hemp seeds and ground flax/chia mix instead of flax and chia seeds and it worked fine. Looking forward to playing with some other combinations. Thanks so much!

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