It takes just 90 seconds to make this easy Keto English muffin recipe in the microwave. A simple, quick and delicious low carb breakfast!
These low carb English muffins are one of the first keto bread recipes on my website. I published them in 2018, and I still make them regularly today.
Here is what I wrote in my original post:
"There is no reason to miss bread when you're on a low carb diet. Thanks to the double miracle that is almond flour and coconut flour, you can make delicious grain-free bread. Soft white rolls? Tick! Rustic, seeded buns? Tick!
I've been doing a fair amount of bread baking recently - rolls, loaves, buns, you name it. One of my favourites is my Rustic Paleo Bread. But now I've got a new bread love:
Keto English muffins!
This microwave muffin requires the same basic ingredients as my easy low carb rolls. I experimented a bit with quantities.
In the end, I came back to my original measurements, with the addition of almond milk to produce a delightfully soft, pillowy and light texture."
I have updated the post with step-by-step images and new, helpful information. The recipe is the same.
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🌟 Why You'll Love This Recipe
- Fluffy, pillowy muffin texture
- Only 6 ingredients
- Cooks in the microwave in just 90 seconds
- naturally gluten-free and grain free
- low carb and keto friendly
- Great toasted for breakfast. Or use it as a burger bun or sandwich bread.
Ingredients
The ingredients for this recipe are common low carb ingredients. You might even have them in your kitchen right now.
Here is what you need:
- Almond Flour - I used extra-fine almond flour.
- Coconut Flour - This is made from dried coconut flesh.
- Egg
- Butter - Melted. I recommend salted butter. You can also use unsalted butter and add a pinch of sea salt.
- Almond Milk - I like unsweetened almond milk because it is very low in carbs. But any nut milk works.
- Baking Powder - Check that the baking powder is fresh so the muffins rise well.
See the recipe card for full information on ingredients and quantities.
Variations
For a dairy-free English muffin, use coconut oil instead of butter.
Use 4 tablespoons of almond flour in total if you want to omit the coconut flour.
For a nut-free muffin, replace the almond flour with a 50 / 50 blend of sesame seed flour and sunflower seed flour.
Instructions
It is really simple to make a keto English muffin. Here are the basic steps.
Step 1: Whisk the egg with a fork in a small mixing bowl.
Step 2: Add the melted butter and nut milk. Continue whisking with the fork until combined.
Step 3: Now add the dry ingredients - almond flour, coconut flour and baking powder. Stir until a smooth batter forms.
Step 4: Grease a ramekin with butter or oil. Then, fill the muffin batter into the ramekin. Level the top and microwave on high for 90 seconds.
Step 5: Remove the keto muffin from the ramekin. You may need to run a knife around the edges to release it onto a plate.
Step 6: Slice the English muffin in half. Serve it toasted and buttered.
Expert Tips
Here is what you need to know to make the recipe perfectly:
I melt the butter in the microwave. This takes around 30 seconds. I use the same ramekin I later cook the muffin in. Swirl the butter around to coat it everywhere.
A 3.5-inch or 9-cm ramekin with a 6-ounce capacity is the perfect size for this muffin recipe.
However, you can use any microwavable cup or mug with a flat bottom. The first time I made the low carb English muffins I used a mug with a diameter of 7 cm.
I have made this recipe in a number of microwaves. 90 seconds always seems to be the perfect cooking duration. However, the muffins may need 5 seconds shorter or longer in your microwave.
Recipe FAQs
Regular English muffins are not suitable for a low carb diet. They contain wheat flour, which is high in carbohydrates. But you can make English muffins with almond and coconut flour that taste just as good as the traditional version.
This keto English muffin contains only 2g net carbs.
Yes. To make 2 English muffins in the microwave, increase the cooking time to 2 minutes.
Yes. Baking the muffins takes a little longer. Bake them in a preheated oven at 180 Celsius or 350 Fahrenheit for 15 minutes or until golden. If you double, triple or quadruple the recipe, increase the oven time to 18-25 minutes. Check with a toothpick for doneness.
You can store low carb English muffins in an airtight container in the fridge for up to 5 days. I sometimes make a few batches so I have bread ready for a few days in a row.
Yes. You can freeze these muffins for up to 3 months. Slice the muffins in half before freezing and toast straight from frozen.
Serving Suggestion
Toasting makes the muffin taste so much better. Using the toaster is an essential recipe step!
If you have more time, consider toasting it in a skillet over medium heat on the stove. Fry the muffin in butter on both sides. It is delicious that way.
You can enjoy it for breakfast with nut butter or sweet toppings such as sugar free Nutella, sugar free blueberry jam or sugar free strawberry jam.
Or, serve it with keto scrambled eggs.
It also works great as a quick breakfast sandwich bread with savoury fillings ranging from ham and cheese to smoked salmon and cream cheese.
We have even used it as a burger bun!
Writing this has made me hungry again. How fortunate a keto-friendly English muffin is ready in no time at all!
Related Recipes
Take a look at this post about the best keto muffin recipes. Here are some of my favourites:
Tried this recipe? Give it a star rating below!
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Recipe
Keto English Muffin Recipe
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 3.5 inch ramekin (9 cm, 6 ounce capacity) or microwave-safe mug
Ingredients
- 1 tablespoon coconut flour 8g
- 1 tablespoon almond flour (extra fine), 6g
- 1 tablespoon butter 14g, salted or unsalted. Use olive oil or coconut oil for dairy-free
- 1 egg
- Ā½ tablespoon almond milk or other nut milk, 7g
- Ā¼ teaspoon baking powder
Instructions
- Whisk the egg with a fork in a small mixing bowl.
- Add the melted butter and nut milk. Continue whisking with the fork until combined.
- Now add the dry ingredients - almond flour, coconut flour and baking powder. Stir until a smooth batter forms.
- Grease a ramekin with butter or oil. Then, fill the muffin batter into the ramekin. Level the top and microwave on high for 90 seconds.
- Remove the muffin from the ramekin and turn it out onto a plate. You may need to run a knife around the edges to release it.
- Slice the English muffin in half and serve it toasted and buttered.
Optional: Oven Instructions
- Preheat the oven to 180 C / 350F. Instead of microwaving, bake the muffin in the oven for 15 minutes or until a toothpick inserted comes out clean.
Sharon Wheeler
I was nervous about making these muffins because I don't like eggs or anything 'eggy'. But these are really good, not eggy at all and very easy to make. Breakfast is a difficult meal for me as I don't feel hungry until about 10.30am but I will definitely be making these again. Thank you once again for a great recipe.
Toni
These are great, but be sure to take the time to toast them in butter. That really makes a big difference!
Claire McDonnell
So easy to make and delicious
Stacy
Mine were a bit moist so after flipping them on to the plate and cutting in half I microwaved a bit longer until the right texture for the toaster. I canāt thank you enough for these wonderful, practical, recipes. Theyāve made my life so much more full of hope ( and deliciousness!)