Keto English Muffin
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My instant Keto English muffins are ready in under 2 minutes. These will satisfy ALL your bread cravings on any low-carb diet!
Whether you follow a low-carb or grain-free diet or not, you’ll never buy bread again. These low carb English muffins take less than 2 minutes to make and are PERFECT with your favorite toppings.
Seriously, it’s so easy to make. They are a twist on my 90 second keto bread. When I first tested these, I tried versions with just almond flour and just coconut flour, but they either turned out too dense or too dry. It wasn’t until I combined the two that I achieved that classic English muffin texture – soft on the inside, crisp on the edges once toasted.
Table of Contents
Why trust my keto English muffin recipe
- Microwave or oven option. I like using the microwave because it’s incredibly fast (only 1 1/2 minutes!), but if you don’t own one or prefer to bake your bread, I’ve also tested it in the oven.
- Low in carbs. Each muffin has just 3 grams of net carbs. Compare that to a traditional English muffin that has over 20 grams.
- Just 6 ingredients. A bunch of low-carb baking staples and an egg (white).
- Perfect to make ahead. I like to whip up 4-5 muffins at a time and store them in the freezer for quick grab-and-go bread options.
What readers are saying
★★★★★ – “These are my favorite low carb English muffins 🙂” – Erin
★★★★★ – “Just tried these and they are good. I let one side toast longer than the other, and that had better density. I’ll be doing these again. Well done, Arman!” – Samantha
Ingredients needed
As mentioned earlier, this recipe calls for a handful of keto staples that you are likely already familiar with. Here is what you’ll need:
- Coconut flour and almond flour. The combination of both flours ensures that the texture is bread-like, without being dense or heavy. Do not substitute either of them, or else the muffins will fall apart.
- Baking soda. To give the muffin some rise.
- Coconut oil. Or unsalted butter.
- Egg OR egg white. I prefer using egg whites as they yield a fluffier muffin, but whole eggs will also work.
- Milk. I used unsweetened almond milk, but feel free to use whichever milk you have on hand.
How to make keto English muffins
This is my method for making them in the microwave:
Step 1- Prep. Combine the dry ingredients in a small mixing bowl. Add the remaining ingredients and mix well until a smooth batter forms.
Step 2- Microwave. Transfer the batter into a greased ramekin and microwave for 90 seconds.
Step 3- Cool, then slice. Let the muffin cool slightly before cutting it in half.
How I make these in the oven
If you don’t use a microwave or don’t own one, you can easily make it in the oven.
Start by preparing the ingredients as directed in the microwave instructions, then transfer the batter to an oven-safe ramekin (most are suitable for both microwave and oven use). Next, bake the keto muffin at 350°F (180°C) for 10-12 minutes, until a skewer comes out just clean!
Arman’s recipe tips
- Use the right size ramekin: I recommend using a 6-inch ramekin to prevent overflow and ensure even cooking. Too small and it underbakes, too large and it dries out.
- Remove easily: If the muffin appears to be sticking too much to the ramekin, I like to run a rubber spatula around the perimeter to loosen it.
- Toasting is key: The best way to enjoy these muffins is to toast them first, then add toppings or spreads. This way, it alleviates any spongy textures that non-toasted muffins have.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
To freeze: Wrap pre-made and sliced English muffins (NOT toasted) in parchment paper. Once wrapped, place them in individual ziplock bags. They can be stored in the freezer for at least 2 months.
✅ Nutrition reviewed
Since this English muffin discusses dietary benefits and tips, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto English Muffin Recipe
Ingredients
- 1 tablespoon coconut flour
- 4 tablespoon blanched almond flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon coconut oil can substitute for butter
- 1 egg white
- 2 tablespoon Unsweetened almond milk can use any milk of choice
Instructions
- Grease a 4-inch or 6-inch microwave-safe ramekin or bowl and set aside.
- In a small mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and whisk together, until a batter remains.
- Transfer your mug muffin batter into the greased ramekin. Microwave for 90 seconds. Remove the muffin from the microwave and use a rubber spatula to gently lift it out of the ramekin.
- Slice the English muffin in half and toast it before enjoying it.
Oven Instructions
- Preheat the oven to 180C/350F. Grease a 4-inch or 6-inch oven-safe ramekin.
- Mix all the ingredients in a small mixing bowl. Transfer to an oven-safe dish.
- Bake for 10-12 minutes, or until a skewer comes out clean from the center.
- Use a rubber spatula to remove from the ramekin before slicing in half and toasting.
Notes
- Leftovers: Keep in the fridge for up to 3 days or the freezer for up to 2 months.
Nutrition
More low carb bread recipes
Originally published January 2020
I love your recipes. This is a very wonderful version of an English muffin. Please keep creating and sharing.
Thank you for the kind words Darlene!
Love you and this recipe!!!Thank you for sharing
You’re so welcome! Please enjoy!
Love your recipes.
Pls send Air Fryer recipes.
Thanks.
Are these exactly like the Thomas’ English Muffins? No, but they are a very good alternative for those of us who need one, as well as anyone who just wants an alternative, and they contain WELL BELOW the 25 grams of carbs that a Thomas’ one contains. I made my first one yesterday, when I had time to “play with the recipe” and confess that I whipped the egg white until it held stiff peaks, then carefully folded it into the remainder of the ingredients. Now knowing how it turned out, I’ll make my next one per the instructions and compare the two. I do thank you for making this recipe available! It’s great!
These are my favorite low carb English muffins 🙂
The best keto english muffin I’ve ever made!
This was SO easy and SO good!
Just tried these and they are good. I let one side toast longer than the other and that had better density. I’ll be doing these again. Well done Arman!
This was amazing, I substituted for all flours and oils since I’m allergic to almonds, and some forms of coconuts.
I did the same ratios but I changed the oil to avocado, and the flour to 1 tbsp white rice flour, and 4 tbsp cassava flour. Turn out amazing!!!! Diffidently try this recipe out.
These are really good! I substituted Lupin flour for 1/2 of the coconut flour and it works great for me. Thanks.
One of the best quick recipes I have used.
These are good. Taste just like an English Muffin!!!
I made these the English muffins are very good!!!!!
These are really good! They aren’t Thomas’s but for keto, they’re the next best thing.
I’ve made this English muffin probably 20 times and it’s so good! Today I used the full egg instead of just the egg white and it came out a lot fluffier. I highly recommend it. Thank you so much for these great healthy recipes!