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.
The brilliant thing about this recipe is that you make it in the microwave in just 90 seconds. It has a wonderfully fluffy and pillowy muffin texture.
But unlike traditional English muffins, which are made with wheat, my version is naturally gluten-free, grain free and keto-friendly.
My friends, these low carb English muffins contain just 2 grams of net carbs!
My favorite way of eating these muffins for breakfast is to toast them. Then, I spread them liberally with butter. However, sometimes I also use this recipe to make quick burger buns or sandwiches!
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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.
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:
#1 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.
#2 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.
#3 I have made this recipe in several microwaves. 90 seconds always seems to be the perfect cooking duration. However, the muffins may need 5 seconds shorter or longer in your microwave.
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.
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.
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.
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.
Storage
Store low carb English muffins in an airtight container in the fridge for up to 5 days. I sometimes make several batches so I have bread ready for a few days in a row.
You can freeze these muffins for up to 3 months. Slice the muffins in half before freezing and toast straight from frozen.
More Keto Muffin Recipes
- Almond Flour Muffins
- Coconut Flour Blueberry Muffins35 Minutes
- Keto Blueberry Muffins30 Minutes
- Low Carb Keto Zucchini Muffins35 Minutes
More Easy Keto Bread Recipes
- Keto Egg Loaf Recipe (for French Toast!)45 Minutes
- 90 Second Keto Bread2 Minutes
- Keto Peanut Butter Bread1 Hours 10 Minutes
- Tahini Bread1 Hours
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
- ½ tablespoon almond milk or other nut milk, 7g
- ¼ 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.
Donna Brazelton
I love eggs Benedict going to try this morning as a special breakfast
Katrin
Oh I love egg Benedict! Enjoy!!
Maria
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
You’re welcome, Maria!!!!!
Tarat
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
Oh that sounds amazing! Thank for sharing your tweaks
Bella
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
Thanks
LaWanda
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
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
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
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
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
Wow! I'm eating this right now and it's amazing! Thank you so much for sharing this recipe!
Claudia Vaglica
Could you use just almond flour? I don't have any coconut flour.
Katrin
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
Thanks! I'll give it a try and let you know!