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.
These came out very well. I used two small pyrex dessert dishes and split the batter among them. All were eaten fast.
I tried this today and it was very good! I made 2 “English muffins” out of halving the batter into 2 glass Pyrex 2-cup dishes. Microwaved for 2 minutes 20 seconds for both dishes at the same time, came out great!! This is definitely my favorite texture for low carb breakfast sandwich options so far…..the other recipe I have been using is more like a sandwich made of scrambled egg….however, I do wish there was a way to get this consistency and texture without the nut butter taste….hmmmmmm…..Otherwise, came out great and sliced perfectly! I will definitely make again. Thank you!!!
Super good I was surprised sorry !! But honestly I really enjoyed it and will be making it often …followed the recipe but used peanut butter it was tasty and I put it in my toaster never fell apart however I let it cool a bit but it was fantastic …thanks for sharing I’m passing it along !!
Hey, I made this for breakfast today with not very high hopes. I have made plenty of keto friendly “breads” and “muffins” all were a fail or tasted too eggy. But my my was this a winner! So quick and easy and tasted so tummy! I buttered it up with Avo and tomato and ate it straight away! Thank you for a great recipe
Love these – and made a brilliant discovery last night that I thought you may be interested in.
I forgot to put the egg in the mix. Didn’t notice, and cooked it as usual in the microwave.
It came out hard and a bit weird. So I ended up scraping it out of the ramekin with a spoon – and guess what! It crumbed up just like breadcrumbs. Tastes good too.
So now I can easily and quickly make low carb breadcrumbs, AND I think it would be great as a topping for something like low carb Rhubarb Crumble
Am delighted!
So you made the recipe minus the egg and cooked as recipe says, scraped it out like breadcrumbs? Was it burnt?
Sorry for the delayed response – didn’t see your comment til just now.
No, it wasn’t at all burnt. I just micowaved it till it looked cooked, but that may have been a shorter time than usual. I just look through the glass door and stop the cooking time when it looks ‘right’.
What a wonderful recipe! I’m going coconut-free for a week or two to see if I’ve developed another sensitivity. I hope that won’t need to be permanent!
I tried another grain free english muffin recipe a few years back, with no desire to repeat the experiment. These though, THESE are INCREDIBLE! Regardless of how the coconut-free test goes, this recipe is a keeper. Thanks so much!
I baked these in my toaster oven and then sliced open and toasted again right on the rack before eating with lacto-fermented huckleberries (breakfast) and garlic butter (dinner). FANTASTIC!
This was wonderful! I have been missing my breakfast sandwiches and now I can eat them again. I love trying new recipes, but I’m horrible at creating them. Thank you for all you do to bring us delicious, sugar-free and low carb recipes! Brenda, you make such a difference in our lives!
thank you!
I really missed toast in the morning. Now I can have this with my smoothie! Wonderful!
Thank you for this great recipe.
Looks like many more recipes on your site I can’t wait to try! ThAnks again!
Hi, how long is the time for the oven? I don’t have a microwave oven…
Under “Brenda’s Notes”
If you’d rather bake this than microwave, bake for 15 minutes at 350 degrees F until a toothpick in center comes out clean.
I feel like I must have done something wrong….everyone is raving about how good these are and I really wanted to enjoy it. I followed the recipe exactly but it was very dry and crumbly after toasting and tasted heavily of the peanut butter I used……?
If it was very dry, it was overcooked in the microwave. All microwaves are different perhaps less cooking time for yours was needed. Mentioned in notes to use cashew butter as the peanut butter is stronger in flavor.
Brenda, maybe stating how many watts your microwave is in the recipe would help. Then people could adjust the time and power for their microwave wattage. They could lower the time and/or power, as needed.
I was skeptical at first, mostly about the idea of microwaving instead of baking and I was very pleasantly surprised at how well they came out of the microwave. I used almond butter because it has to lowest carb count and could not taste it at all, although it would have been fine if I could. I toasted it and then buttered it and added a bit of erythritol and cinnamon “sugar” on top. Yumm!
I can’t believe how good these were! I have been craving bread with my breakfast and this was the perfect solution. They were amazing! And so easy, I used cashew butter and blanched almond flour from trader joes. They didn’t taste too nutty like other paleo breads I have tried. I will definitely be making the larger batch and freezing for future use. Thanks so much for sharing this great recipe!
I have been wanting to try this since your original post. Now that I finally did I am sad about all those missed opportunities to have this awesomeness for breakfast. Can’t wait to try all the other versions you have come up with.
Thanks so much!
Tried this recipe for the first time this morning. It was very early and I accidentally used garbanzo flour instead of almond flour and they still turned out okay though I bet they taste better with the almond flour
I have been strict low carb for 3 months and I often fantasize about slathering butter all over a toasted muffin. Fantasy fulfilled. Satisfying and very filling. I used silicone mini round pans from King Arthur Flour and they were perfect for half the recipe each. Can’t wait to use for sliders.
Just made these with cashew butter – amazing! I haven’t found a bread replacement since going gluten-free 3 years ago that I can deal with. But, now I have 🙂 Do you know if they freeze well?
Glad you like it! I’m sorry to say I’ve not tried freezing them yet but I do think they will do well if allowed to cool completely, then slice in half but don’t bake it until you want them.
Sounds like a good plan. I will try that. Thanks!
I want to try this and need to purchase a quiche ramekin but when I looked online I found a number of different sizes & shapes claiming the same title.Can you please tell me the diameter of the ramekin?
Thanks so much
I made this today, as written but using peanut butter. As others have noted, it’s pretty tasty with peanut butter. I’ll try almond butter next.
I have only one size of ramekin, and I thought they would have qualified as pretty large. But, there was a bit of overflow… Turned out not to be a problem; I just scraped it off the side of the ramekin; and the muffin was cooked all the way through.
Brenda, what is the diameter of the extra-large ramekin that you used? Mine is 3 7/8″. I think splitting the batter in two and making 2 muffins would likely not give me enough in each; and I’m thinking, I should probably buy a couple of smaller ramekins!
Hi Brenda, I had asked you before, but I can’t seem to find the post. Anyway, I am not a fan of nut butters. What can I use in its’ place?
Here’s my nut free recipe adapted from this recipe:https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
could you use PB2 instead of the other nut butters?
I’ve not tried that, it may be a bit drier because it has less fat than traditional but it might work fine.
Can just use only the peanut butter…i am not sure what you mean by cashew buttrt and almo d butter
You can use any nut butter you like.
Thanks so much for your speedy reply. Please bear with me and tell me this: I made one muffin and ate half. Would that be 222 cals and 2 carbs for me for that one half? Thank you so much for your time.
right
Turned out perfect but not sure about the values. Are the 2 net carbs and the 222 cals for half the muffin or the whole. I’m counting carbs and calories for one week and as I halved this muffin with my husband Ineed to know what my counts are. Many thanks fo such a great recipe.
The serving amount is listed for 2 servings. If you’ve made one large muffin, then half is the serving. If you made 2 smaller versions then you are able to eat the whole thing for the serving amount listed.
Yum! I used peanut butter because that is what I had. So great with my cup of tea…Just need to make some sugar free jam! Thank you.
This is so good! Thank you for sharing your recipe.
Came out as described. Would definitely leave out salt next time. Would also like to try baking in muffin top pan