Keto English Muffin Recipe
It takes just 90 seconds to make a fluffy keto English muffin in the microwave. A quick and easy low-carb breakfast with only 6 ingredients.
Prep Time3 minutes mins
Cook Time1 minute min
Total Time4 minutes mins
Servings: 1 serving
- 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
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
2g net carbs per muffin. Makes 1 keto English muffin.
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.
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.
Store in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
Calories: 240kcal | Total Carbohydrates: 4.1g | Protein: 9.1g | Fat: 20.7g | Saturated Fat: 10.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.9g | Cholesterol: 195mg | Sodium: 65.8mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g