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Instant Keto English muffins 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 and they taste just like a traditional English muffin, especially when sliced in half and toasted.
Table of Contents
Why this recipe works
- Microwave or oven option. I like using the microwave because it’s super fast (1 1/2 minutes!) but if you don’t own one or prefer to bake your bread, I’ve tested it in the oven too.
- 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.
Ingredients needed
As mentioned earlier, this recipe calls for a handful of keto staples that you’d likely already have on hand. 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 an egg white as it yields a more fluffier muffin, but a whole egg will also work.
- Milk. I used unsweetened almond milk but use whichever milk you have on hand.
How to make keto English muffins
Step 1- Prep. Combine the dry ingredients into a small mixing bowl. Add the rest of the ingredients and mix very well, until a batter remains.
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 slicing in half.
Oven instructions
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, but transfer the batter to an oven-safe ramekin (most are suitable for both the microwave and oven). Next, bake the keto muffin at 180C/350F for at 10-12 minutes, until a skewer comes out just clean!
Recipe tips and variations
- I recommend the 6-inch ramekin to avoid any potential overflow and even cooking throughout. Too small and it will under-bake, too large and it will dry out.
- If the muffin looks to be sticking too much to the ramekin, I like to run a rubber spatula around the perimeter to loosen it up.
- The best way to enjoy these muffins is to toast them before adding toppings or spreads. This way, it alleviates any spongey 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.
More low carb bread recipes to try
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- 2 minutes (depending on your microwave). Remove from the microwave and use a rubber spatula to remove the muffin from the ramekin.
- Slice the English muffin in half and toast 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.
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!