Healthy Low Carb Keto Bread In 1.5 Minutes (90 sec)

Easy and healthy keto bread in just 1.5 minutes (90 sec), low carb, wheat free, gluten free, nut free, with a dairy free version, and also diabetic friendly!

Keto / Low carb

Healthy Low Carb Keto Bread In 1.5 Minutes (90 sec)

This is a very easy low carb bread/bun that is made very quickly with ingredients found in most supermarkets.

I call it the holiday bread because I tend to make it when I'm traveling with carry-on only so I can't carry ingredients for complicated recipes.

For those who do not use a microwave oven, they can of course bake it in the normal oven or in an air fryer. In the first case it will take more time.

If someone avoids dairy, they can replace the butter with olive oil or unscented coconut oil.

Healthy Low Carb Keto Bread In 1.5 Minutes (90 sec)

Healthy Low Carb Keto Bread

In 1.5 Minutes (90 sec)

Portions 2

• Ingredients:

2.5 Tbsp (20 g) / Flaxseed meal

1 Tbsp (20 g) / Tahini (sesame paste)

10 g / Melted Butter

1 / Egg

0.5 tsp / Gluten-free baking powder

1/4 tsp / Salt

1 tsp / Apple cider vinegar

• Instructions:

1 In a small bowl, mix all the ingredients well.

2 Pour the mixture into a small buttered ramekin suitable for a microwave oven.

3 Bake for 90 seconds (700w).

4 Check! If the surface is still wet, continue baking a little longer.

• Enjoy!

Macros (for the whole recipe):

1. Protein: 15 g

2. Carbohydrates (net): 1.9 g

3. Fat: 33 g

4. Energy: 394 Kcal

Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.

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