A simple, quick and delicious breakfast! It takes just 90 seconds to make these easy Keto English muffins in your microwave. They are gluten free and grain free.
There is absolutely 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 amazingly delicious grain free breads. 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 all time favourites has got to be my Rustic Paleo Bread – but now I’ve got a new bread love:
Keto English muffins!
The most awesome thing about these muffins (apart from the taste, naturally) is that you make them in the microwave. I think the microwave is a God-sent for busy people who like to sleep as long as possible in the mornings!
Keto English muffins require the same basic ingredients as my easy low carb rolls. I experimented a bit with quantities and ingredients – not a hardship when you have a finished product in front of you in a couple of minutes.
In the end, I came back to my original measurements, with the addition of some almond milk to produce a delightfully soft, pillowy and light texture.
Baker’s Top Tips for PERFECT microwave muffins:
The one thing that’s absolutely essential is to grease your ramekins/mug you bake your muffin in REALLY REALLY well. You don’t want half of your muffin stubbornly cling to the ramekin, even though it would still taste great. This is not supposed to be a mug cake experience!
Keto English muffins should be sliced in half, toasted and eaten, in the most civilised British way, from a plate.
Here are a few ideas how to serve your low carb English muffins:
- lashings of butter (the purist version)
- nut butter, sugar free Nutella or homemade jams
- fried egg and bacon
- with poached egg, sauteed spinach and sauce Hollandaise.
Writing this has made me positively hungry again. How fortunate these muffins are ready in no time at all! 🙂
Here are some of my other muffin recipes:
Tried this recipe? Give it a star rating below!
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Keto English Muffins (Microwave Recipe)
Ingredients
- 1 tbsp coconut flour
- 1 tbsp almond flour (extra fine)
- 1 tbsp butter unsalted
- 1 egg
- 1/2 tbsp almond milk or other nut milk
- 1/4 tsp baking powder
Instructions
- Melt the butter in the microwave - this takes ca 30 seconds.
- In a bowl, whisk your egg.
- Add your melted butter and nut milk, then the almond flour, coconut flour and baking powder. Mix until smooth. If you wish, add a pinch of salt.
- Fill into a WELL-BUTTERED ramekin or mug (equally well-buttered)
- Microwave on high for 90 seconds.
- If necessary, run a knife around the edges of your dish and turn muffins over onto a plate.
- Cut in half and toast.
Notes
Nutrition
This recipe was first published in February 2018. It was updated in December 2019.
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Writer says
When I started cooking according to your recipe, I thought it was impossible to cook it in 4 minutes. But how I was shocked when 5 minutes later I was already eating:) thank you For sharing such interesting and delicious recipes! I hope that you will continue to make this type of content.
Katrin Nürnberger says
It’s like magic, right????? Glad you liked the recipe!
Ian Munnoch says
I don’t use a microwave and was wondering if there is a oven recipe version of the english muffins?
Katrin Nürnberger says
Hi Ian, I would try at 180 C/350 F for about 12 minutes. Check that the middle is firm!
Raynette says
These look great however I have an egg allergy. What is the best substitute for this recipe?
Katrin says
Hi Raynette, I’ve started to experiment using aquafaba as an egg replacement. I haven’t tried it in this recipe, but this is what I would use. Aquafaba is the whipped liquid from a can of chickpeas. It goes as stiff as egg whites – simply whip it with an electric blender until peaks form. Then use 3 tbsp of aquafaba to replace the egg. It does not make baked goods quite as fluffy as egg, but it is a decent alternative.
Ellie says
This is a great recipe, but I would definitely just omit the baking powder. I can’t eat baking powder, as it contains corn (ew). I subbed for baking soda (which I do all the time) and it ended up tasting nasty and bitter. Otherwise they would have been great. Skipping the baking powder works. I’ve done it before in other recipes, and eggs help things rise just fine.
Katrin says
Hi Ellie, I must give it a try without the baking powder. It would be interesting to see how much rise the eggs alone will provide.
John says
Recipe works great, but the coconut flavour just dominates and makes it not taste like a proper muffin. If there was a version with no coconut flour that would be better
Katrin says
If you do not like the taste of coconut flour, you can try replacing it with double the amount of almond flour.
Nichole says
I just stumbled onto your site, and cannot wait to start using them. Everything looks fantastic! I noticed a lot of your recipes use almond flour. My husband is allergic so I recently order walnut flour. Have you had any luck with that substitute?
Katrin says
I have never tried walnut flour. But I think you might like hazelnut flour, as hazelnuts have a milder taste than walnuts. You can actually make your own nut flours if you have a food processor of high speed blender, that would probably be cheaper than ordering it.
Another thought – can your husband have coconut flour? That’s always a popular alternative for people who cannot have almond flour. Generally, you replace the almond flour in a recipe with half the amount of coconut flour.
Nancy L says
These are great! Just stumbled on your website while looking for a keto pancake recipe for pancake Tuesday. Pancakes where awesome too! The English muffins were really good. I thought they would taste eggy but after I toasted mine, it tasted like bread. Thanks for having such a great site. I’ll be visiting often.
Katrin says
Hello Nancy, looking forward to finding out which of my other recipes you like! Be sure to leave me a comment next time you try something 🙂
Shirley says
These are really great! They toast up beautifully, even my husband thought so. I had some clotted cream that I needed to use, so with a little bit of sugar free jam I had a yummy combination. Next time I will try (as suggested) some grated cheese and a few herbs…maybe even some garlic butter. Thanks for the recipe.
Katherine says
Thank you for another great recipe. I’ve made other microwave breads and they are all dry and have the texture of old sponges.
I had no almond flour in the house, so I used found flaxseed meal instead and it worked brilliantly.
Katrin says
Tank for yur comment, good to know it works with flax!
Catherine Garcia says
Awesome!!! I will try with ground flax too. We’re the measurements the same?
Katrin says
Hi Catherine, I asked the other Katherine (with a K) above 🙂 I would use the same amount, but I haven’t tried myself.
Katrin says
Hi Katherine, a reader wants to know if you used the same amount of flax as almond flour?
Adelaide Cammock says
These were really good!! Toasted mine and the texture came out just like real bread! No eggy taste, either — as others have noted! Will definitely make this again.
Katrin says
Hi Adelaide, that’s great to hear! We love these muffins, too 🙂
Donna Brazelton says
I love eggs Benedict going to try this morning as a special breakfast
Katrin says
Oh I love egg Benedict! Enjoy!!
Maria says
Great! So tasty, simple and quick. I divided the recipe into two small silicon muffin molds. It took the same 90 seconds to make but it was easier to divide with my husband 😀 Cut in half, toasted, one with butter, one with butter and pumpkin jam. Delicious! Can’t wait to taste one with olive oil and cherry tomatoes.
Thank you for this wonderful recipe!
Katrin says
You’re welcome, Maria!!!!!
Tarat says
I made two of these today because I was craving cheesy American biscuits. All I did was add some Fox Point seasoning and a big pinch of low moisture mozzarella. SO GOOD. Still got the proper rise and consistency. I cut them in half and crisped them a touch in a toaster oven, then spread a bit of butter on each half and topped with a cheddar slice. I’m pretty damn happy right now. 🙂
Katrin says
Oh that sounds amazing! Thank for sharing your tweaks
Bella says
this is a wonderful keto happy bread. Thank you! I enjoyed my muffin with some almond butter and sugar free jelly and it was so tasty and quick. I will use this recipe again and again. Super easy to remember the ingredients.
Karen Zammit Manduca says
Thanks
LaWanda says
Hi Katrin. I just made your easy low carb English muffin, and I made it in my microwave. Until today, I have always made my muffins/breads in the oven. What can I say? Yours is the best I have ever tasted! I kid you not. It did not smell or taste eggy. It was delicious. Mine did not have the same rise as yours; however, I was still able to cut it in half and share with my husband. He was speechless. It was moist, too, and I did not toast it. I have two quick questions. Do you think that I could add some cheese or spices for flavor (sweet or savory)? Also, would it be possible to mix up the dry ingredients and put them in small Ziploc bags, and store them in the refrigerator or freezer for later use? That way I could just throw it in the wet ingredients and microwave? Thanks for the recipe. It is a keeper!
Katrin says
Hi LaWanda, thanks for your comment! I’m glad you like the recipe 🙂 Adding herbs or spices to it should be no problem at all. Grating cheese int the dough should work too, though it might make the end result firmer, especially if you allow the muffin to cool down. Storing the dry ingredients prepared in ziploc bags is a brilliant idea, especially for mornings when you want to switch on as little brain cells as possible :). I love it!
Erin says
Thank you so much for this recipe! I’ve tried other 90-second microwave “breads” before and they always left something to be desired: too eggy, too greasy, weird texture, etc. These, however, have a great structure to them, rise evenly, and the texture is lovely. Plus, they work well for both savory and sweet! For example, I made this today and topped one half with a little bit of cream cheese and some strawberry slices. The other half I cut in half again and used to make a breakfast sandwich of bacon, spinach, Mayo, and Dijon mustard. Both were YUM!
Yes, these are not a perfect facsimile of a proper English muffin, but they do such a good job on their own that I don’t even care.
Katrin says
Hi Erin, great to hear that you like the recipe. Literally a few seconds ago I posted another bread recipe – this Flaxseed Bread … and I wrote pretty much exactly what you are saying here. Low carb breads will never EXACTLY taste like “real” bread. THat’s the tradeoff. So it’s great to find a decent alternative and enjoy staying healthy at the same time 🙂
Vickie says
Just made these for breakfast this morning! Served them with avocado spread and bacon, yum! Husband, son and mom approved. Thanks so much for the recipes!
Jen Bonk says
Wow! I’m eating this right now and it’s amazing! Thank you so much for sharing this recipe!
Claudia Vaglica says
Could you use just almond flour? I don’t have any coconut flour.
Katrin says
I’m sure you could, but you’ll need more extra almond flour than just 1 tbsp. Maybe 1 1/2 tbsp of even 2 tbsp. Just mix it up and see that it gets a nice doughy consistency.
Claudia Vaglica says
Thanks! I’ll give it a try and let you know!
Valerie says
oh my goodness – this turned out perfect – I used avocado oil instead of butter, and egg whites – toasted it up in my air fryer – Perfection!
Katrin says
What an interesting twist to the recipe! I’ve got some avocado oil at home but have never tied baking with it. Thank you for the inspiration!
Nicole Foster says
These are so good! They were perfect for a fried egg sandwich and i can’t wait to make them again with strawberry jam. I’ve tried several English muffin in a mug recipes and they were terrible so I almost didn’t try this. I’m so glad I did. Thank you for a fantastic recipe!
Lisa says
Can you use another flour other than almond for those with nut allergies? (All nuts other than peanut & cashew)
Katrin says
You could use coconut flour, though you’d need to change the quantity – half is probably enough. Leave the dough a couple of minutes for the flour to absorb the moisture and see if it has a good consistency – not runny like pancake batter, but nice and gooey.
Emma G says
Looks delicious What’s the jam you are using in the picture?
Katrin says
Hello Emma, it’s homemade strawberry jam – I just cooked up some strawberries with a bit of lemon juice, vanilla and powdered sweetener.
LowCarbMadge says
They were great. So moist and soft and bread-y. I made a big batch and have been toasting them straight out of the freezer.
Katrin says
That’s exactly what I have done – always wonderful to be this prepared!!
Cathie McGinnis says
For those of us who do not own a microwave, how would we do it in the oven?
Thanks!
Katrin says
Hi Cathie, you could try it at 180/360 Celsius for around 12-15 minutes, check that the middle is firm.
HeatherJ says
Can you use something else instead of the almond milk? I don’t like it.
Katrin says
You can use any nut milk you prefer, or even real milk, though that would slightly increase the carb count because of the lactose
Ana says
Do you think they would taste nice with some sweetener?
Katrin says
If you wanted a sweet muffin, you could add some. I find that the coconut flour has some gentle sweetness to it already though, so you might find you don’t need extra sweetener.
James says
I made your microwave lemon cake recently and loved it. These muffins are just as nice and delicious toasted. I added a bit of salt to the recipe because I prefer my muffins with eggs. I like that they do not fall apart when you butter them.
Katrin says
Glad you liked them!!
Rosalind says
Amazing recipe! These muffins had a wonderful texture. Not dry, not eggy, simply delicious. Thank you!
Katrin says
Thank you for giving it a try!