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2 batches 90 Second Keto Bread 

1 egg large 

2 tbsp almond milk 

1 tbsp golden erythritol (So Nourished) 

1/2 teaspoon cinnamon 

1 tbsp butter


Make the 90 second keto bread, but double the ingredients to make the bread thicker. For this recipe I used a 14 x 12 x 5 cm microwaveable container. Simply stir together all ingredients and microwave for 90 seconds on high. 

Prepare the egg mix. In a mixing bowl whisk the eggs and almond milk with a fork. Option to add orange zest too. 

Once the keto bread is cooled, soak in the egg mix. Mix the cinnamon and erythritol in a small bowl and sprinkle over both sides of the soaked bread. 

Melt the butter in a skillet / not stick frying pan over a medium / low heat. Fry until golden brown (about 1 – 2 minutes on each side). Keep checking it so the cinnamon doesn’t burn. 

Slice into triangles and serve with toppings of your choice.


4.7g net carbs per portion. Makes 1 (very generous!) portion. Add toppings of your choice – dust with powdered sweetener, pour over sugar free syrup such as by Lakanto or even sugar free caramel sauce and enjoy with 1/4 cup fresh berries.

If you don’t have a square toast-sized container, you can also make the 2 batches of 90 second keto bread in 2 ramekins or mugs. Then slice each in half and continue, making smaller keto french toast.

NUTRITION Calories: 427kcal Total Carbohydrates: 9.3g Protein: 21.5g Fat: 35.7g Saturated Fat: 10.2g Fiber: 4.6g Sugar: 2.4g