Keto English Muffin

The Keto English Muffin Recipe – the perfect combination of taste and low carb – is here! This Keto English Muffin isn’t just delicious; it’s also gluten free and cooks in 90 seconds, making it a great option for my fellow Keto Lovers who are missing bread.

So if you’re looking for a hearty gluten free Keto breakfast or snack, this Keto/ Low Carb English Muffin recipe is the perfect choice.

Not only is it Keto-approved but also incredibly easy to make with simple ingredients, but did I mention how delicious it tastes? This Buttery Keto English Muffin just melts in your mouth – and is nice and flaky when toasted.

Ingredients

• Almond Flour – see variations if you are looking to swap almond flour for coconut flour.
• Melted Butter- you can swap this ingredient for a pinch of salt and coconut oil, olive or avocado oil.

Likewise, if you are using unsalted butter, add a pinch so your muffin doesn’t end end up in blandsville.

• Egg White
• Baking Powder – NOT BAKING SODA

See the recipe card further down in the post for quantities of each ingredient.

This recipe is pretty popular among new Keto Dieters who are contending with bread cravings. It was inspired by my Famous Two Minute Keto Burger Bun and pairs well with Bulletproof Coffee.

Eat it plain, with butter, cream cheese or Sugar-Free Jam. Or use it as the base for amazing Bacon, Egg and Cheese Keto Breakfast Sandwiches…..

Instructions

• Oil a seven oz ramekin or mug with your choice of fat. I like olive oil.

(Note: your muffin will come out the same shape as the dish you cook it in).

• Add almond flour and butter to a small mixing bowl. Microwave on high for 20-30 seconds until butter is melted (not sizzling).

(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. A wider ramekin will result in a larger diameter but “flatter” muffin.
• Microwave on high for 90 seconds. The finished muffin should pull away from the side of the ramekin slightly (this cook time is for all standard microwaves).
• Let cool for 30 seconds and dump the muffin out. Slice in half.

To Serve- this muffin is best toasted. Dry toast on a cast iron pan, toast in the toaster,or eat it as is with butter or smashed avocado. Make an egg sandwich or just add a cooked sausage patty (yum). It’s delicious no matter what.

Hint: Letting the muffin cool all the way before you slice in half is best (if you have the time).

Substitutions

This recipe, as written is super healthy and easy to make. But you can play with ingredients and make it tailored to your tastes.

• Almond Flour – instead of almond flour you can substitute coconut flour. But, only use one heaping tablespoon coconut flour in place of the almond flour as coconut flour expands a lot. You will taste the “coconut” if you make this swap but I think it’s good.
• Butter – use coconut oil or olive oil in place of the butter.Make sure to add a pinch of salt for flavor.
• Egg White – I have heard that an egg white can be replaced with 1/4 tsp of xanthan gum + 1/4 tsp water. I haven’t tried it but if you need this Keto English muffin recipe to be vegan, you can give it a go.

If you try making the English muffin vegan, please let me know how it comes out by leaving a comment below. It’ll help everyone.

Variations

Variety is the spice of life, and Keto English Muffins are no exception! There are countless delicious Keto English Muffin variations that you can try. Here are a few ideas to get your creative juices flowing:

– Change up the flavors with different spices and seasonings like a pinch of cinnamon, nutmeg, oregano, garlic powder or chili flakes.

– Add some color and flavor with diced bell peppers, sliced scallions, or try fresh herbs like parsley or cilantro.

– Make it cheesy with grated Parmesan cheese or sharp cheddar.

– Give it a spicy twist by adding diced jalapenos, dried onions or chili pepper.

– Add texture and flavor with nuts and seeds like pumpkin seeds or sunflower seeds.

– Experiment with Everything Bagel Spice

– Add some sweetness by stirring in sugar free dark chocolate chips.

• Yes, of course you can use the whole egg instead of just the egg white but it will be a little “eggy”. ( I like eggy Keto Bread but not everyone does).

See this Keto Egg McMuffin Copycat version. It’s a super quick breakfast!

Equipment

The shape of the dish you use to make this Low Carb English Muffin is going to determine the shape of the final product. You have no idea how many comments about the shape not being “right” come from Pinterest.

This is a direct result of not reading the instructions lol.

But, if you use a 7 or 8 oz ramekin or something similar, you’ll get the right shape the first time and it’ll be perfect for your breakfast sandwiches. Use a dish with a flat bottom (this is why we suggest a ramekin instead of a bowl).

Storage

Since this recipe only makes one Low Carb English Muffin at a time I don’t see this being an issue.

But one reader asked because she was going camping and wanted to bring enough for breakfast a few days in a row.

You can store these in an airtight ziplock in the refrigerator (or cooler) for a few days but they will dry out slowly. They are better fresh but this is definitely doable.

I would opt for camping breakfast burritos instead though. Check out how to stay Keto While Camping and get the recipe and instructions.

You can make a bunch and freeze them (whole- not sliced) in an airtight container or freezer bag and they’ll stay good for up to 6 weeks. Any longer and you’ll have to contend with freezer burn- blech.

To re-heat the English Muffins:

There are a lot of different ways you can heat these back up after storage.

• In the toaster oven
• On a cast iron skillet
• In a toaster
• In an air fryer

Nutrition for the Low Carb English Muffins:

Serving: 1 Keto English Muffin

• Calories: 375kcal
• Carbohydrates: 5g
• Fiber: 3g
• Net Carbs: 2gFat
• Ratio per Serving:
• Fat 88.8%
• Protein Ratio per Serving: 9.6%
• Carb Ratio per Serving: 2.13%

FAQ’s

We try to be as accurate as possible with the nutrition info. But if anything looks off please feel free to do your own calculations.