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.
Pamela Giroux
This was very good..I added a touch each of Orange Juice, Zest & orange extract along with chopped cranberries for Orange Cranberry English Muffin..then fried..it was so good..Thanks!
Kelly
WOW! Just what I needed, a little piece of quick bread. I don't have coconut flour, used 4tbsp of almond flour. Turned out great. Tasted so good. Thank you!!
Sheila D VanCampen
Hello! This was my first time trying to make a keto bread. Your directions were spot on! It came out looking exactly like the pictures in your recipe. It's possible that I have unrealistic expectations, but I found the texture to be like cornbread or a biscuit. It was soft and moist but I was hoping for the crispy/chewy texture of an EM. That being said - my only experience with EM are the Thomas's or Wolferman's that we get here in the US - not sure if they are the real deal. Anyway, do you have any suggestions for getting that crispy/chewy texture?
Katrin Nürnberger
Almond flour does not have exactly the same taste as wheat flour - it will always be a little different as it's simply a different product! The chewiest I've ever managed to get almond flour is with yeast recipes such as my keto focaccia.
Kelly
Maybe if you toast it, it would get a little crunch to it.
Susan Rossi
Can you do these in a muffin tin and make 12?
Katrin Nürnberger
Yes, you can definitely make these in the oven.
Susan Rossi
Wait......are these only like 2 carbs each????Thought it was 6....but I forgot to minus the fiber. Am I right?
Katrin Nürnberger
Yes, you have to deduct the fibre to get the net carbs
Amy
I miss my English muffins!!! I had to abandon almond flour and all nuts due to the high oxalates and Hashimoto's. Do you think I could try a flax seed meal in place of the almond flour? Or perhaps ground pumpkin seeds (flour)?
Katrin Nürnberger
Hi Amy, I would use a mix of sunflower seed flour and sesame seed flour. I grind it myself in a food processor. It's a roundabout 1:1 substitution (maybe you'll need to add a little more if your grind ends up coarser).
Lynn
Thank you for bread type recipes that don't use cheese or dairy as main ingredient. I can sub ghee in this recipe and enjoy English muffins!
Addie
Hi, Katrin - would you please remind me of what wattage your microwave is?
Thank you!
Katrin Nürnberger
It's 900 Watts.
Kathy
Could you make these with 2tbsp of almond flour and no coconut flour
Katrin Nürnberger
Hi Kathy, I think you would need between 3 and 4 tbsp of almond flour, depending on how fine your is. Almond flour absorbs less liquid than coconut flour, that's why you cannot replace it 1:1
Zoe Vaughan-France.
Could you use cocoa powder instead of coconut flour or as well as?
Katrin Nürnberger
I would just add a little additional cocoa powder to the recipe if you wanted to make a chocolatey muffin.
Mia
OMG! This was so easy and came out great! I somehow forgot to put the baking powder in (This is why I don't bake 🙂 ) and it was still good and came out great on my first try! Thank you! Will be making more of your wonderful and easy recipes!
Katrin Nürnberger
It's sometimes a pleasant surprise when you mess up and realise the recipe works without an ingredient! I did that with my keto carrot cake - I forgot adding the egg once and found out it still tastes really good!
Lynn Smith
Hi.
Looking for diabetic friendly make-ahead breakfasts for my dad. The oven version is perfect for my needs. But wondering if these freeze well?
Thanks!
Katrin Nürnberger
Hi Lynn, I have not frozen this particular recipe because I only make it in small quantities. But generally, both almond flour and coconut flour baked goods freeze well.
Christy
These were great! Very easy to make and great flavor. It did come out more like a cornbread texture but we lighted toasted it and smothered with fresh blueberry coulis sauce. I also made these to go with homemade chili. Perfect! Thank you for great recipes... we are off gluten, sugar and yeast so these alternatives make a huge difference!