Keto English Muffin
As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.
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
No. Regular English Muffins contain about 26-28 net carbs each. But, you can make low carb English Muffins and enjoy those on a low carb/ Keto Diet.
Keto English Muffins Contain about 2 Net Carbs each. The Low Carb English Muffin recipe is buttery and delicious.
No, low carb bread does not taste exactly like regular, high carbohydrate bread made with wheat flour. But you will definitely enjoy this tasty, gluten free English Muffin alternative.
These Keto English Muffins do cook up with some decent nooks and crannies that the butter or cream cheese will melt into. You’ll be so happy you tried them. I promise.
That’s all for the the Best Keto English Muffin recipe! You can check out our other bread recipes here.
And, if you would be kind enough to share this post, the story or leave a comment, it would be much appreciated.
Cheers!
B
More recipes you will love…
Keto Two Minute English Muffin
Equipment
Ingredients
English Muffin
- 4 tbsp Almond Flour
- 2 tbsp butter melted – or coconut oil for dairy free. Just add a pinch of salt for better flavor.
- 1 egg white
- 1/2 tsp baking powder
Instructions
- 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.
Nutrition
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.
If you are like me and think there is no way this will work, I am here to say we were wrong. It tastes delicious and magically has a english muffin mouth feel. The first time I made it using a 2 cup flat bottom round pyrex. This time I actually used a 8oz ramekin adding everything but the bagel mix to the batter. Both times absolutely delicious
Great keto breakfast sandwich bread!
Oh gosh/ I re-checked my Irish butter block and it looks like I accidentally used 3 T of butter. Not 2. 😳 No wonder it was too buttery. Disregard my last message.
Hello/ I just made my first muffin. It was so full of butter I was able to brown both sides in a hot skillet. It looked just like a real English muffin. Then I sliced it in half and browned the cut sides. Looked beautiful but it was WAY too much butter. I couldn’t eat it. Butter is my favorite food group – HA! … so that’s saying something if I think it’s way too buttery. I wonder what would happen if I cut the butter in half.
Edit:Oh gosh/ I re-checked my Irish butter block and it looks like I accidentally used 3 T of butter. Not 2. 😳 No wonder it was too buttery. Disregard my last message.
Hi Sonia!
I haven’t tried but if you experiment, let me know what happens. It wont be low carb but it might be delicious! Cheers!
Can I use regular Flour as I am not allowed Almond Flour or Coconut Flour so is this possible. They look easy to make and Yummy.
thank u
Very easy to make and turned out excellent. Thanks for sharing your recipe, I will be adding this to my Keto recipes.
Hey Nicola! I have heard that you can make them in the oven but I have never tried it.If you are looking for a dairy free bun, these are great and have oven instructions. Cheers friend!
For those of us without a microwave, do you think this could be done in the oven? I’m pondering making a batch in a muffin tin, since that’s what I have …
First time I comment on a recipe!! Made one this morning delicious 😋
I’m so happy I found this recipe!!! I did not brown it just sliced it put tomato, bacon, egg (which I microwaved) and cheese. The bun was perfect did not taste eggy or smell eggy at all. Thank you
Wow! Fresh tomatoes from your garden would really class it up! We have regular pizza crust recipes but the one I linked can be on your plate in just a few minutes. Just add some fresh basil and I’ll begging to come over for lunch!
Brenna, thanks for the pizza recommendation! I’ve been looking for ways to use the bounty of fresh tomatoes that are starting to come in from my garden. Pizza margherita coming up soon!
Hey Jenny in SC! I am so glad that you liked it! I fully understand having days when you don’t want to spend a bunch of time in the kitchen. If you are ever in the mood for quick microwave pizza, this is a good one to try. It’s sort of like those college days pizza but it tastes good, it’s filling, low carb and quick.Cheers to you! Brenna
I was feeling so down today and the last thing I wanted to do was cook. Rather than do that, I checked to see if I had pinned anything from your website that could be done quickly in the microwave. Found this recipe and sat down to eat shortly thereafter. I’ll admit I wasn’t even in the mood to brown it, so I just sliced it and topped it with some pulled smoked pork and G. Hughes barbecue sauce. Lord have mercy. I could not believe how well this held together. And even though it smelled eggy when I took it out of the microwave, it definitely didn’t taste eggy. Brilliant! Thank you so much!