Ways to eat 90-second Keto bread

The origins of the 90 second keto bread have been lost to history. Despite the amount of research I have done, I can't seem to find who wrote it first, so we'll say that it was a genius.

For those unaware of the blessed revolution of 90-second keto bread, it's a quick and easy recipe that results in a tasty bun that you can use in the exact same way that you use a hamburger bun or any other bread. 

The part that you might miss in your hurry to eat the only bread-like substance you're allowed to have is that you can use that bread for anything you might use bread for. So I came up with a list of applications you might not have thought of to make your microwave buns even better!

Basic Keto Bread

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Before we start getting all creative, we should first talk about making the perfect microwavable bun!

I think that the most important step of the whole process is making sure you have the right tools. I use a small, flat-bottomed glass bowl:

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This is the perfect size and shape to make round buns that are nice and thick, and the glass releases them perfectly.

The second piece of equipment I've found that makes all the difference in the perfect keto bun is a miniature silicone whisk:

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This sounds ridiculous, but the fork just didn't blend the ingredients correctly. Once I picked up a mini whisk, my bun consistency improved exponentially!

So, to make the perfect keto bun, you only need 4 ingredients: Salted butter, almond flour, baking powder, and an egg. If you don't have salted butter, add a little salt.

First, take 1 Tbsp of butter and put it in your dish. Microwave for 15-30 seconds to melt it completely. I always say to microwave butter for 10-15 second intervals to prevent it from popping or burning.

Once it's melted add 3 tablespoons almond flour and ½ teaspoon of baking soda to the dish and mix gently until they're fully coated. This makes it so that the bun is fully incorporated and you don't have streaks of baking powder in it.

Next, crack an egg into the mixture, and again, whisk gently until everything is the same. This can feel like it takes an eternity, but in reality it only takes a few more seconds.

Finally, put your container back into the microwave for 1 minute 30 seconds (or 90 seconds like the recipe claims. When it's done, the glass will be really hot, so let it stand for a couple minutes before turning it upside down on a plate. It should pop out really easily or with the help of a fork.

Then, all you have to do is slice it in half and enjoy! 

Garlic Cheese Keto Bread

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The first alternate version of the "basic bitch" keto bread was garlic cheese bread. That's because it's absolutely the exact same as regular bread, just with two additional ingredients - garlic powder and cheese.

This time, when the butter is melted, add a teaspoon of garlic powder to the dry ingredients (you can add up to a tablespoon, depending on your garlic tolerance).

Make the rest of the bun as above, and once you slice it in half, add as much mozzarella [or any] cheese as you like to the top and pop it back into the microwave for about 30-45 seconds, or until melted.

Enjoy with your favourite Italian dish or just because you wanna.

Keto Focaccia

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Of course the next logical stop from garlic bread was a more traditional focaccia - one of my favourite types of Italian bread. It's always so flavourful and herbaceous. The nice thing about focaccia is that also has only two main differences from "basic" keto bread.

This time, instead of melting butter, we'll use 1 tablespoon olive oil. After all, that flavour will be a main distinguishing factor for the focaccia. If you feel really fancy, grab some rosemary-flavoured oil (not oil of rosemary, that's very different!) instead.

Make the rest of the bread as normal, but before you put the bun into the microwave, sprinkle some fresh (or dried, if you must) rosemary on top after it's been tossed in a little more oil. Grind a little sea salt and pepper over the top as well.

Microwave as usual, and your focaccia will come out looking like the Italian delicacy you've been wanting.

Keto French Toast

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As far as applications for keto bread, let's talk breakfast! One of the my favourite breakfast foods is french toast. And honestly, with all the sugar involved in that, it seemed off the table, as it were.

But with 90 second keto bread, it's back!

Now, the thing with French Toast is that it's best made with dried bread. In fact, the French word for the dish is pain perdu or "lost bread". It's basically how they rehydrated stale bread. So, if you're craving French toast, make your keto bun ahead of time and let it sit out overnight. Alternatively, pop it into your toaster and toast it on a low setting until it's dry and crispy.

Once you have stale bread, you need to make the egg dip for the bread. I know it seems counter intuitive to dry out your bread and then to rehydrate it, but this is how you prevent soggy toast. 

For each keto bun, mix 1 egg, 1 tablespoon each of melted butter, heavy cream, powdered erythritol (you can use granular, but powdered is better for the final step), ½ teaspoon cinnamon, and ¼ teaspoon of nutmeg into a bowl. Traditional wisdom says to use a pie plate because it's shallow, but a pie plate's too big for a single serving. So I just used the pyrex bowl I make my buns in.

Dip a slice of bread in the mixture and let it absorb. Flip it over and do it again. Do the same with the other slice.

 Melt more butter in a skillet at medium heat. Once it's hot, add your eggy bread to the pan and cook until golden on both side.

Top with more powdered erythritol or a sugar-free syrup (or both)!