I have to tell you that I love this recipe. I won't blow smoke and tell you that they are exactly the same as the Thomas English muffins you loved pre-low carb life but they are as close as I have had in the last couple of years. And, they are delightful and rich in their own right.
They are buttery, delicious, filling and best of all...SUPER QUICK.
SUPER QUICK is important if you are making these for breakfast right?
They don't have an eggy taste like most quick Keto Breads. This is because you are just going to use the egg white to bind the almond flour and not the whole egg.
You can save the yolk to make an easy Keto Egg McMuffin type of copy-cat thing or cook it up and feed it to your best friend (or as some people like to call them, the dog).
Eggs yolks are my Little Buddy's Favorite...
Yep, this is another unsolicited photo of my Keto Dog Ivan. I'll get back to the muffin...
But if you are new they might help you out.
This was my first attempt at making the Keto Two Minute English Muffin in the McMuffin Post: It tasted great but wasn't golden brown.
I figured out that dry frying the muffin after it came out of the microwave gave it a beautiful golden color. But it isn't necessary of you are short on time. It will taste the same.
In our Two Minute Keto Burger Bun Post some people miss the instructions about toasting them and get mad when their buns don't pop out looking like gourmet bread.
I mean, we have to remember that these are built for speed and taste here...right? If you want them fancy like this image you'll need to do a little extra. Dry fry in a cast iron pan to golden that baby up.
I am going to stress this once more before I get a rash of..."My English Muffin is super white" and not all toasty like yours in the comments.
These taste great right out of the microwave. And, you can add all sorts of fillings to make a great sandwich.
Low Carb Cooking and Baking Tips:
If you are new to Keto Cooking you should check these out. If you are an old pro then you can probably carry on unless you are looking for ways to be more efficient with your Keto groceries.
- This recipe is ideal because it makes just one serving. Look for small batch recipes when you are searching low carb bread recipes.
Yes, it's a low carb bread but if you are the only one eating Keto in your home this will save you from either over eating on calories or carbs.
If you are the only one doing Keto or if it just you and your partner in crime, be on the lookout for recipes that make smaller batches. Keto ingredients can be expensive (at first) and you don't want to waste them.
Most low carb breads freeze relatively well but it just isn't the same as fresh baked. These are easy enough to make every day if you want to.
On the Keto Diet, bread is the number one item that people fall off of the Keto Wagon for. ( I thought it would be chocolate, but I guess I was wrong).
If you are looking at recipes on this site you can adjust the servings by clicking the number of servings on the recipe card and adjust it to your needs.
This will change the recipe amounts to reflect the number of servings that you have chosen.
- Freeze your Nut Flour.
This recipe calls for almond flour but the same advice goes for Coconut Flour, Cashew Flour ,Chickpea flour and ANY flour. FREEZE IT.
If you are buying your low carb flours in bulk than you should be storing them in the freezer. You should be buying in bulk over buying the teensie and super expensive bags at your local store.
Where do you buy bulk Nut Flour?
Sometimes we can get Almond Flour at Costco but it's been hit or miss as to whether they have it so often that we started buying this one. It's organic and never disappoints. Plus it's a lot less expensive than the stuff we can get at Costco.
Nut flour goes rancid much faster than bleached and processed wheat flour and this is why it's so important to freeze it.
Also, as you practice Keto for longer periods of time your bread cravings will diminish. Until then we have a ton of bread recipes here.
It will be the same for your cravings for sweets and desserts so your flour will need to stay fresh for longer periods of time as you go.
Just remember to bring the flour to room temp or put it in the microwave with the butter in this recipe so that it's easier to get the lumps out with a fork.
It's important to do this so that all of the ingredients mix evenly.
- Make sure that you use Baking Powder and NOT Baking Soda in this recipe.
I mean, technically it would probably work. I haven't tried it but Baking Powder lends a particular flavor and fluffiness that makes these English Muffins not only taste more like the carby type of English Muffins but it also makes the holey and chewy texture more pronounced ( I tried it both ways).
I think that's it for the Super Duper Easy Keto Two Minute English Muffin...
As always, if you have any questions or fantastic comments please leave them below.
Keto Two Minute English Muffin
- Oil a seven oz ramekin or mug with your choice of fat. I like olive oil.
- Add almond flour and butter to a small mixing bowl. Microwave on high for 20-30 seconds until butter is melted. ( See the post for why I say to add almond flour to the bowl if you are curious).
- Add egg white and baking powder to the mixing bowl and combine thoroughly. Reserve the yolk for another use.
- Pour batter into the oiled 7 oz ramekin or mug.
- Microwave on high for 90 seconds. The finished muffin should pull away from the side of the ramekin slightly.
- Let cool for 30 seconds and dump the muffin out. Slice in half.
- Toast or eat it as is with butter or smashed avocado. Make an egg sandwich or just add a cooked sausage patty.
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