I’ve had so many people ask if they could cook my 90-Second Bread in the oven, or if they could prepare multiple batches to last for several days. After I multiplied my 90-Second Frech Toast into a large loaf, I knew I could do the same for 90-Second Bread. I increased my original recipe several times and made the perfect sized loaf that cooked fabulously in the oven. As always I am going to be 100% honest with you. Just like my 90-Second Bread, I would not suggest eating this Keto/Low Carb Bread straight out of the oven. Instead, cut a slice and fry it in a skillet in butter or toast it up in a toaster oven or air fryer. I don’t know why this step make such a difference but I promise it does. I’ve heard of so many people saying they hated 90-Second Bread until they found my version and it totally changed their opinion. Still, the key is doing something after the bread comes out of the oven to crisp it up. Otherwise, it does taste eggy. However, once you crisp it up it will knock your socks off.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
- 1/2 cup coconut flour
- 10 tbsp butter, melted
- 8 eggs
- 2 tbsp sour cream
- 1 1/2 tsp baking powder
- 1/2 cup cheddar cheese
Preheat oven to 350.
Melt butter and set aside until it is room temperature.
Once butter is room temperature add all other ingredients and stir to combine.
Grease loaf pan or line with parchment paper.
Pour batter in a loaf pan and cook for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Before serving, fry each slice in butter in a skillet or toast in the air fryer or toaster oven. This step is key to a piece of great tasting bread.