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.
FYI Everyone
I didn’t have an egg so I tried doing a chia egg. Yeah, that didn’t work, just mush
So I tried doing it without an egg or replacement since the nut butter was in there. Nope, that just made a huge mess in my microwave.
Off to the store to get some eggs.
Thanks for sharing though, appreciate it!
Great. I’ve been reading the comments to see if anyone tried a chia egg – good to know it won’t work. Thanks Shari.
Hello there! I made these for the first time this morning! I made a few adjustments, however. I subbed peanut butter for almond butter, milk for almond milk, and I used a mini microwaveable soup crock instead of a ramekin because I do not own one. The taste was very nice and I think if I had used something with a larger circumference they may have crisped up a bit better as mine were a bit too thick. Next time, I will try using tapioca flour as I have read it makes things crisper. Thank you for this recipe. It was so very quick and easy!
Tahini works in place of nut butter, too. It was quite runny, so I left out the butter and used yogurt in place of almond milk – and had to bake in the oven since I don’t have a microwave. Worked great – although a little crumbly to pick up. Might this be because I didn’t let it cool long enough before toasting? Or maybe it’s the substitutions I made. I think I could have got 3 decent sized muffins out of the mix, too!
Thanks!
Hi Brenda, G’day from Australia, I made this English muffin for breakfast this morning (I did 1 tbspn of Cashew butter and 1 tbspn of Peanut butter, and didn’t add any salt). Turned out perfect (even though our Aussie tablespoon measures are 20ml/20mg compared to your USA 15ml/15mg tablespoons). I had a little square baking dish about the size of a slice of normal white bread and filled that with the recipe mix and it was great, I cut it in half making 2 “slices” of muffin, popped them in the toaster and had them with curried eggs and lettuce. Will be writing it up in my tried and tested book of low-carb recipes, as most recipes have American measures which I always have to tweak the ingredient weights. Might have to try the Cinnamon one next.
Thank you and Hoo Roo from Oz.
So I only had certain ingredients on hand and had to substitute:
2 Tbsp almond flour became 2 Tbsp ground flax
1 Tbsp almond milk became 1 Tbsp half and half
So the calorie content went up, I’m sure, but…. oh my gosh, I’v never had such a bread-like texture in low carb! This recipe is amazing! Now I just need to make it the way you suggested, too. Thanks!
Thanks so much for sharing your substitutions!! Glad you liked it!
I’d *really* like to go eat the second half of this RIGHT NOW! But I’m working on portion control. So, I’m writing a comment instead. Super tasty. I think my kids will like these. I love the ingredients and that it was easy and toasted nicely. And some Kerrygold butter on top…oh yeah! Thanks for the recipe!
SO happy you liked it!
I just made these using the cashew butter. I topped it with peanut butter and sugar free blackberry jelly. Fantastic. I have been craving a peanut butter and jelly sandwich for weeks and this did the trick.
Happy you liked it!
Have you tried this with a chia or flax egg?
No sorry I haven’t.
I tried this recipe and it was very tasty. I toasted it and will definitely put it in my repertoire.
Thank you!
Tried this recipe today and it came out better than I thought it would. Then I made an adjustment on the second try. I left out the salt and used 1/8 teaspoon baking soda. It came out twice the size! Thanks for the recipe!
Make that one sixteenth of a teaspoon of baking soda!
I don’t generally use almond milk so I’d rather not buy a whole carton for 1 Tbsp – could I use real milk instead?
Absolutely, that works fine too.
Would heavy whipping cream work I’m keto and do not have almond milk
I’m keto too and you can use heavy cream but FYI unsweetened almond milk is allowed on keto.
I made this with coconut flour in place of the almond flour, along with peanut butter. It came out beautifully, and huge. Heh, next time I’ll split it into two ramekins because I have portion management issues. 😀
Thank you so much. 🙂
I didn’t have a microwavable dish so baked it in the oven at 400f for 15 mins then microwaved for 30 secs on a plate to make it chewy. It was soooo good!! I used sugar free peanut butter and it was great toasted with my eggs…will be making this a lot thanks!
Thanks for sharing!
Oh my GOSSSSHHH! I live in China so it’s impossible to find low carb ingredients and gums that we could have found in the US. I’ve tried ALOT of low carb bead recipes,, but they always come off too eggy. I just made this with my daughter and we were AMAZED! I am so so grateful, as another reader said, it is HANDS DOWN the best low carb bread recipe out there. Thank u sooooo much!
Thank you so much!
Thank you so much for sharing this recipe! I was very pleased by the results, and let’s be honest, most grain-free and low-carb recipes are pretty awful. Next time my plan is to double the recipe but cook it in three ramekins, maybe for a little less time, because it was almost too thick to toast it split in half. Little tweak (but couldn’t have done better for a single serving, I don’t think.)
Thank you!
So I tried half coconut flour and almond flour. I wouldn’t recommend. It did come out, but it lost something in the texture. I am happy with the original recipe!!
Thanks so much for letting me know!
Finally! This recipe does not taste like egg or cheese and you don’t have to try and convince your self it’s something that it’s not — thank you so very much. I’m very excited to try this for different things. My muffin came out a bit moist, even after toasting. I may try to use half coconut flour and half almond flour. The taste is absolutely phenomenal.
I look forward to checking out your website.
Thanks so much!
This is delicious! I love your dessert-baked goods but toasting this is wonderful! Thank you so much!
Thank you!
Can these be frozen? How long will they keep?
I’ve not tried that yet. I would think if just refrigerated at least 5 days.
yum! Love how fast it is for something homemade!
I just made them in the microwave. I used home made coconut butter (made from desiccated coconut in a blender) and did not put salt….I just buttered them and ate with butter….It was divine!
I am diabetic and never had before anything so delicious. New to baking too.
I just blended everything in the blender. O MY! It was so yummy!
What is almond flour – is it almond meal (ground almonds) or something different. I don’t think I’ve seen it in Australia.
yes it’s basically ground almonds, very fine, you can make it yourself.
Took your advice and left out the salt, baked it in the microwave, toasted it and I am practically in tears! Just the visual looks like a toasted English muffin. The taste is amazing. Thank you so much. I just told my husband I really miss toast – no longer! Brilliant recipe-pinned & shared.
Thanks so much! So happy you love it like I do!
hi Brenda:
I was surprised that I don’t have any almond flour right now! I substituted soy flour for the almond flour, same amount & it turned out great – thought I would let you know!
Thank you for another great recipe!
Thanks for sharing!
Thank you, thank you, thank you, Brenda!!!! I have been staring at a jar of sugar free apricot jam that I used in a recipe for a couple of weeks now and wish I could eat toast. This recipe is my answer :D.
Though, I did bring the calories down to 149 by using Olivio light and 1/4 cup of eggbeaters.
Did I say thank you? Have a great Sunday, Brenda!
SO happy you liked it Mary!