Quick 2-minute Low Carb Keto English Muffin Recipe
This quick and easy Keto Low Carb English Muffin can be made in 2 minutes from start to finish! Just 3 g net carb per serving or 5 total grams of carbs.
Keto Low Carb English Muffin
This gorgeous looking Keto English Muffin is so close to the texture of traditional English muffins that you will be wanting one every day and you can, without guilt!
When you’re looking for an easy keto bread recipe, this keto muffin will be your next favorite easy recipe on your keto journey. Made with simple ingredients and curbs the bread cravings when you are on a keto diet or low carb diet or just looking to balance your blood sugar levels.
This recipe was originally posted in April of 2016, but since it is such a popular recipe I decided to give it a little update with a video below.
I don’t often crave breads since I’ve been following a low-carb lifestyle for years and recently over the last few I’ve been following a keto lifestyle.
I’m more of a dessert kind of girl and really enjoy my healthy fats, if you haven’t noticed or been browsing through my recipe index recently.
But I’ve been really missing having an regular English Muffin every once in a while. I’ve got quite a few low carb bread recipes, but I didn’t want to make a whole loaf, so that’s how this single serving microwave muffin came to be.
This keto version is the perfect size and perfect solution when time is a factor! It’s a 90 second keto bread!
I have made quite a few quick mug muffins and cakes and really like having a single serving or just two servings in some recipes, only because portion control can be an issue for me.
I’m telling you, this will hit the spot if you’ve been wanting the taste of a real breakfast English Muffin bread.
Keto Friendly Topping Options
Sugar free strawberry Jam with cream cheese would be a choice, but even just a little butter is perfect too.
My Sugar Free Blueberry Syrup from my Dairy Free Cheesecake would also be delicious, but if you’re in the mood for a keto breakfast sandwich, make my Sugar Free Sausage, top with cheese and enjoy between two muffin slices!
If you enjoy savory toppings, I would recommend cream cheese with some smoked salmon, capers and everything but the bagel seasoning.
Nutritional information below the recipe does not include optional toppings.
Keto English Muffin FAQs
Can I swap the almond flour for coconut flour?
Yes you can swap the almond flour used in this recipe with 1/2 tablespoon of coconut flour.
Can I make these in the oven instead of microwave?
If you’d rather bake this than microwave, bake for 10-12 minutes at 350 degrees F until a toothpick in center comes out clean.
I put this picture here so you can see for sure exactly how it looks when done cooking. Doesn’t look like much of an English Muffin does it?
Do I have to toast it?
Yes, you should toast this Keto English muffin. Once you slice and toast it, the magic happens!
Can I make a larger batch?
Yes you can make a larger batch of this recipe of these low-carb english muffins. Here is my adapted version to serve for a family, Low Carb English Muffins for 4.
Can I swap the cashew butter?
If you don’t like the nut butter I used, you can sub peanut butter instead, tastes just as delicious, but has a much stronger taste because peanut butter is not subtle! In my opinion it does not have an egg flavor because of using the nut butter.
Can I make this nut free?
Yes I’ve adapted this recipe to be nut free. Here’s my 1 Minute Cinnamon English Muffin made without any tree nuts.
Can I make these a Paleo English Muffin?
Yes, I adapted this original recipe to make them paleo using coconut oil.
How to Make Keto English Muffins
Ingredients
You need cashew butter unsweetened, butter, almond flour, salt, baking powder, unsweetened almond milk, and an egg.
Directions
Spray the 2 ramekins you are using with olive oil cooking spray or coconut oil spray.
Add the nut butter and butter to the dish.
Microwave for 30 seconds and mix until smooth. Set aside to cool.
In a small mixing bowl whisk the almond flour, salt and baking powder together.
Pour the milk and egg to dry ingredients and stir until combined.
Pour this mixture evenly into the two greased ramekins with the almond butter mixture and stir to combine well.
Microwave in 30 second intervals for about 90 seconds or until toothpick in center comes out clean. Cooking time will vary depending on the wattage of your microwave.
Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
Toast until desired and add your favorite toppings.
How to Store Keto English Muffins
You can make this recipe, bake in the oven or microwave, but do not toast until you are ready to eat it. Slice in half, wrap in parchment paper and place in an airtight container in the fridge for up to 5 days.
Can I freeze keto English muffins?
Yes you can freeze these keto english muffins. Cook, cool, slice and do not toast. Freeze like this wrapped in parchment than in an airtight container. You can toast from frozen though may take a few more minutes when frozen.
What else can I cook it in?
I used a quiche ramekin because it’s nice and shallow as opposed to a traditional small ramekin which is deeper.
One of my readers suggested adding the batter into a muffin top pan which I think is a great idea!
Grease 4 muffin top cups then add batter, this way you won’t even need to slice them in half! Just pop them out of the pan and toast them like that.
Can I omit the salt?
Some readers have mentioned it is a bit salty, but I did not notice that. You can easily fix this simply by using unsalted butter and unsalted almond or peanut butter or just omit the pinch of salt.
More Low Carb Keto Bread Recipes
Everything Bagel Almond Flour Bread
Keto Chocolate Peanut Butter Bread
Keto Brown Butter Pumpkin Bread
2-Minute Keto English Muffins
2- Minute Low Carb English Muffin
Ingredients
- 2 tbsp cashew butter unsweetened, almond butter or peanut butter
- 1 tbsp butter
- 2 tbsp almond flour I used Bob’s Red Mill
- 1/8 tsp salt
- 1/2 tsp baking powder
- 1 tbsp unsweetened almond milk
- 1 whole egg beaten
Instructions
- Spray the 2 (8 ounce) quiche ramekins you are using with olive oil, avocado oil cooking spray or coconut oil spray.
- Add the nut butter and butter to the dish.
- Microwave for 30 seconds and mix until smooth. Set aside to cool.
- In a small mixing bowl whisk the almond flour, salt and baking powder together.
- Pour the milk and egg into the rest of the ingredients and stir until combined.
- Pour this mixture evenly into the two greased ramekins with the nut butter mixture and stir to combine well.
- Microwave 90 seconds or until toothpick in center comes out clean.
- Allow to cool a few minutes before taking it out of the ramekin. Slice in half and toast in your toaster oven.
- Enjoy with your favorite toppings!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I just pulled these out of the oven – I like this recipe a lot, and it seems pretty adaptable!
I omitted the salt, and baked this in the oven at 350 for 10 minutes. I was able to get 6 muffin tops out of the recipe, 1 tablespoon per top. 🙂 Next time I’d bake them a little longer. Can’t wait to try them toasted!
Thanks so much for sharing your adaptions!
Thanks for posting this! We got rid of our microwave, and I was just coming here to see if anyone baked them in the oven. Excited to try them that way!
Brenda! Love it!! Just made this and used it for a grilled cheese sandwich!! I have been craving grilled cheese since cutting out grains!! AMAZING!!! Can’t wait to try it as toast!! Thank you for posting this recipe!! 🙂
Yeah Kathy!! That’s awesome, so happy you loved it!
I wanted something with less calories, and I have powdered peanut butter on hand. Used that and light margarine and it took the calories down to 125 a serving. 🙂
Have you tasted it both ways, your lower calorie version and mine?
I used to focus on lowering calories… I learned the hard way ( became seriously ill) that quality matters much more… margarine is full of toxic ingredients… butter is very good, not only taste wise but Much healthier!! using Real food is Extremely Important!! same with using a Real Natural nut butter is much healthier… sharing this info that someone might find it helpful!! 🙂
Find a dairy that sells whole milk. They probably have cream and real butter as well. I buy my butter in 2# rolls. (salted or unsalted). I use Happy Cow Creamery in Pelzer SC. They use a low temp pasteurization process.
I only have unsweetened vanilla almond milk – do you think it will taste ok?
I think it would be fine to use that.
OMG. Seriously, this recipe is absolutely life changing! Going to make these this weekend for sure. Pinned! 🙂
Thank you!
I am.tryimg these soon! Do you happen to have a recipe for frozen yogurt. Have yogurt machine. Thank you, Brenda!
Deb
I would certainly like to wake up to this!
These were great! They really have the taste of pecan sandy shortbread cookie. I’m not a “salty” person, so I left out the salt.
These turned out great! I was so confused when I got a cake looking muffin out of the microwave, but it’s literally the toasting that does the trick. And it was so thick that I was able to get 3 slices out of it. Can’t wait to make these again, but I would probably use a little less salt. Thanks for the easy recipe!
I love how simple this recipe is! I wonder if it would works with a flax egg?
Did you try it with a flax egg? I was wondering if there are any other egg substitutes for this recipe??
I don’t have a microwave. How can I bake them?
Instructions above under “notes”.
I looked under”Notes” and didn’t find the oven directions. Can I use the muffin top oven directions when using 8 inch ramekins?
Copied from above:
Brenda’s Notes:
I used a quiche ramekin because it’s nice and shallow as opposed to a traditional ramekin which is deeper.
If you’d rather bake this than microwave, bake for 15 minutes at 350 degrees F until a toothpick in center comes out clean.
Oh my goodness, so good! Used cashew butter as that’s what I had and thought I would like it better than PB. I’m so excited about this recipe, although they were so good I just ate both servings! I have such a problem with portion control! Thanks!
Glad to hear, I will try it with cashew myself!
Could I substitute coconut oil for the butter? (dairy-free here!)
Yes that would be fine.
You just mentioned egg whites but the recipe calls for the 1 whole egg. Just looking for clarification. Thanks
Tammy
Sorry this comment was meant for another recipe, not this one.
These look amazing! I’ve been eating low carb bread and need to try making it—homemade is always better!!!
Oh it’s easy Liz and a lot less expensive than buying low carb bread too!
This is blowing my mind! I can’t believe it works! I have to try it 🙂
Thanks!
How long and what oven temp would you bake the 4 muffin tops?
350 degrees F for maybe 12-15 minutes, keep an eye on them at 10 minutes.
Hands down one of the best keto bread recipes I’ve tried so far.
Thank you so much!
So the recipe makes 2 servings. Will one recipe make 4 muffin tops using a muffin top pan??
Right, place batter into 4 muffin top cups and you have two serving so you have a top and bottom and no need to slice anything in half, then just place them all in a toaster.
They are in the oven and ready to come out. Makes 4 muffin tops. ? ?
What temperature did you use?
Yes, what temperature and for how long?
What kind of almond milk do you use? Refrigerated kind or other? Thanks.
Yes I just use Silk unsweetened.
What could you use instead of almond flour and milk, I’m allergic to almonds
I have not made any substitutes with this for a nut free version so I really can’t guess on what else would work for you. I do plan on trying a nut free version using coconut flour but right now I would not feel comfortable telling you by subbing coconut flour you will have the same results until I try it myself.
Sunflower seeds ground up would work as well. I use it as a sub for almond meal all the time.
I get soo upset when they call things “nut free” then they use coconut!!!! Your suggestion is really helpful. Do you sub it equally, or do you need to make adjustments? i. e., more or less liquid or other ingred. adjustmenTs? I’ll try googling sunflower seed flour as a sub for other flours.
I’ve subbed sunflower seed meal for the same amount and it worked well.
Coconut is not a nut. http://acaai.org/allergies/types/food-allergies/types-food-allergy/tree-nut-allergy
Why do you get so upset when people are nut free but use coconut?Botanically speaking, the coconut is a drupe (fruit), not a nut. Coconut can be a confusing food because it contains the word “nut” in its name, but it’s not. It has typically not been restricted in the diets of people with nut allergies. … There is no evidence that coconut oil or shea nut oil/butter will cause a person with peanut or tree nut allergies to have any type of reaction. However, if you have a nut allergy, you need to talk to your doctor about what foods to avoid. Even though coconut isn’t a nut, some people who are allergic to tree nuts (like almonds, cashews, and walnuts) are also allergic to coconut. Go figure
Would coconut flour work ?
I’ve not subbed coconut flour in this recipe. I have another english muffin recipe that is nut free. https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
I used coconut flour because I like the coconut taste over the dry almond flour taste. It turned out good. Soft and fluffy. I would add hempseed in the mix next time. I like it because it is fast and easy when you are in a rush to make a single bread substitute. Wonderful for a quick breakfast or snack in between meals.
I just used a gluten free, grain free flour mix, which worked great. SO good!
This recipe sounds so amazing! I love the suggestion for using it as an egg sandwich and may do so with cashew butter for a more neutral taste. I can’t wait to try these. Thanks!
Thanks Kim!
Did you use cashew butter? If so how did it turn out? I used natural peanut butter, and although it turned out delicious, I feel the peanut butter is an odd combination with the egg.
I LOVE making an egg mcmuffin with this recipe, SO good. A must try, makes great sandwiches especially if youre like me and always loved an english muffin. I think cashew butter makes the best, tried all three.
You said that you’re going to come up with a recipe that yields more. Is there any reason why I couldn’t just double or triple all of the ingredients or is there something that I don’t know? I’m not used to making these kinds of recipes. Thank you!
You could triple the recipe and make 6 small ones and let me know how it goes, I’ve not tried it yet.
I just tried it with Cashew butter, which is what I had on hand. It came out great! Thanks for the recipe!
Sounds good!
I just made this using peanut butter and my house smells yummy now! The recipe calls for what seemed like a lot of salt, so I cut it in half, and it’s still pretty salty to me. Seems like this would be a good recipe to make multiples of so it could easily be sliced and toasted on a busy morning!
Yes making more is in the works!
How far ahead of time can you make these? Can I make a bunch on a Sunday and toast for weekday mornings? What do you recommend?
Yes you can certainly make a bunch ahead and reheat to toast when you want them, store in fridge.
I made this muffin this morning using an individual packet of almond butter which just happens to be 2 tablespoons. This was EXCELLENT. I thought it was a tad salty so I’ll just use 1/8 TSP of salt next time. Otherwise, YES!!! WINNER!
So glad you liked it!
I agree that they were salty. Made 2 of these tonight: 1 for hubby, 1 for me later. At first they felt weird and eggy when they came out, and I thought they tasted heavily of almond, but after they cooled and were toasted, the almond flavor really took a back seat. I’m going to try with the milder cashew butter and non-dairy coconut milk, and since I use salted butter, I’ll probably eliminate the extra salt altogether. I might add a couple drops Stevia glycerite to sweeten them just a tad, like real English muffins taste.
I forgot to add salt, and it tasted perfect. I used almond butter and it had a nice, subtle taste.
Thanks for the recipe. I have made these a few times and really enjoy them. I find that I prefer them with almond butter as it gives them a more neutral taste as compared to peanut butter.
Interesting using almond butter! I’ve made English muffins lots of different ways but I’ve never added almond butter. Might just have to give this a try!
peanut butter works well too!
A n d it’s a d… sight cheaper! 😉
I didn’t care for these at all. It was worth the try.
Thank you
where did you get the pans to cook them in?
https://www.amazon.com/gp/product/B006H5V7BI/ref=as_li_tl?ie=UTF8&tag=s072ce-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B006H5V7BI&linkId=8ebb7ea4af80d5d4b017886f64e9c782
I had my first real sandwich in a month! Ham and cheese. This is a great recipe. Thank you.
I’ve been making this for a while and always triple the recipe but put it in 4 ramekins, making 8 individual muffins, freezing them for the week. I also like using half almond butter and half peanut butter. Thank you!
This sounded so crazy, and I have been yearning for an English muffin. I tried it. In heaven….
Had to use PB, but not complaining!!! So grateful to find this on Pinterest!
Can i use somthing other than a rameken?
I have a set of 3″ diameter Campbell’s soup mugs that I used, since I don’t have ramekins. I divided the single recipe in half, using 2 mugs. Instead of cashew butter, I used almond butter. Otherwise, I followed the recipe exactly, nuking the two mugs together for 2 minutes. I just ate one, which I toasted in a non-stick pan, because I was afraid I wouldn’t be able to fish them out of my toaster. They came out great, and I’m looking forward to eating the other one tomorrow!
I did the whole thing (softening the butter and almond butter, mixing, and microwaving) in a 2 quart pyrex bowl, because I didn’t have anything else that would give me a larger size muffin. I used a spatula to clean up the sides before cooking. Worked out great. I was able to slice into two halves. While it was thinner toward the edges, all I did was trim off the edge that was the “bottom” in the toaster.
I used a muffin top pan
Can I use coconut milk instead of almond milk?
yes
Can you use whole milk instead of almond milk?
Yep.
Have you tried adding a pinch of Xantham Gum into the mixture – they say it gives bread recipes “chew”
I mixed mine in a 4 cup glass Pyrex measuring cup, microwaved in it as well. Perfect size
How is this only 2 net carbs? – The peanut or almond butter itself is 6 net carbs.
Walmart organic, no sugar added pb is only 1 net carb per serving
By my calculations one muffin with almond butter is at least 11g total carb. Some of us count a portion of the protein also!
Ok, you are fantastic and thanks for your posts! The consistency of this is great. Now I just need some flatter ramekins! I didn’t find it a little salty so I will eliminate the salt next time. Was a greet addition to breakfast. Thank you.
I will say it is delicious. Just have to note the portion size for accurate carb count as in the pre recipe description?