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.
Writer
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
It's like magic, right????? Glad you liked the recipe!
Ian Munnoch
I don't use a microwave and was wondering if there is a oven recipe version of the english muffins?
Katrin Nürnberger
Hi Ian, I would try at 180 C/350 F for about 12 minutes. Check that the middle is firm!
Raynette
These look great however I have an egg allergy. What is the best substitute for this recipe?
Katrin
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
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
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
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
If you do not like the taste of coconut flour, you can try replacing it with double the amount of almond flour.
Nichole
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
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
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
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
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
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
Tank for yur comment, good to know it works with flax!
Catherine Garcia
Awesome!!! I will try with ground flax too. We’re the measurements the same?
Katrin
Hi Catherine, I asked the other Katherine (with a K) above 🙂 I would use the same amount, but I haven't tried myself.
Katrin
Hi Katherine, a reader wants to know if you used the same amount of flax as almond flour?
Adelaide Cammock
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
Hi Adelaide, that's great to hear! We love these muffins, too 🙂