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.
Is there a way to bake this in a regular oven? I don’t use a microwave. Thanks,
Instructions are above under notes
After reading the comments, I now know I *have* to try this after I get some cashew butter. Have you ever tried this for making Eggs Benedict? I wonder if the Hollandaise sauce would make the muffin too soggy?
My husband made eggs benedict with this low carb english muffin recipe today! After toasting, the muffin held up well under the egg and Hollandaise sauce! Yum!
Sorry if you already answered this question… I did try to skim through the comments. What size quiche ramekin did you use? The one connected to this recipe 7″ or a 5″ one.
Thanks
7
Mine came out very puffy and tall, is this normal. Should I use less baking powder?
Hello,
Your recipe looks delicious and I tried it, and followed it exactly but I baked it in a small square pyrex dish. When I took it out it was very stuck, and was soft and spongy. It just kind of fell apart and crumbled so I couldn’t toast it. Should I try microwaving it instead?
How long did you bake it? Sounds like it was over baked. Did you wait to allow it to cool before removing from pan? It will still be spongey before slicing and toasting it.
We tried this recipe today and it was delicious! Since we only had the little 3.5-inch ramekins, we did two of those. Would you recommend a 6-inch ramekin to make one batch in one ramekin?
I see some Eggs Benedict in our future! Hubby loves to make that dish for Christmas morning, but it’s tough to do when you low carb. I think that problem may now be solved!
Thanks so much!
yes for one large muffin I think mine was 6 or 7 ounce ramekin.
Hi from the Netherlands!
I’m on Atkins Induction at the moment (no nuts), and however much I love my bacon and eggs for breakfast, I was in dire need of a good Muffin recipe to make it “perfect” once I can eat nuts again and this seems to be the answer! I’m sooo anqious to try it!
When you post microwave-recipes, it might be a good idea to mention how many Watts y o u r microwave is, to give us an idea of how to adjust the timing.
Will let you know the outcome as soon as I’ve tried them!!
Ok, I had to try them. still hot from the pan. but I accidentally left them in to long so they were browned on the bottom. baked in the oven, in a muffin top pan. I definitely concur on the salt issue. when I made regular english muffins on the grill (30 years ago) they either didn’t use salt at all or used much less because that’s one of the defining features of english muffins. unsalted or nearly so. I used unsalted almond butter so thought I’d be ok.
But they’re very nice and I’m looking forward to trying another with fake cream cheese on it tomorrow. thanks for the recipe.
I couldn’t wait. the cream cheese was great! no over salted. but to be fair. it seems I’ve somehow gotten salt into my berry spread made from scratch so that was part of the problem right there
Woah! How cool is this?? I can’t wait to try these! I love anything for those mornings when I wake up and wonder what I am going to eat for breakfast because I didn’t prepare.
I’ve been trying to go grain-free / low carb and I have missed bread SO much. Most bread substitutes have strange textures but this one was really good! And I loved that it got the little air pockets in it just like regular english muffins. I’m going to buy some of those english muffin rings so I can try your other recipe with the cashew butter. This is definitely a recipe I want to make in bulk so I can freeze for later!
Thank you!
Hi! I am new to the whole low-carb low-sugar world and it can be overwhelming. At 51 I’m trying to get myself in my best shape ever! Trying to age gracefully, as they say! Can you tell me of a low carb flour that tastes good? Been researching that one… Thanks so much!
I use either almond flour or coconut flour both by Bob’s Red Mill. They also now have a paleo flour with a mix of both that works well.
Hi Monica, I just visited this site and saw your question. I’m going to try this recipe as written first because it sounds great and it’s simple (I love simple), but in answer to your question: Yes, there is a low carb flour that tastes good. It’s called Dixie Carb Counter’s flour. I’ve been experimenting with it to make low carb white bread in my bread machine, and although I haven’t perfected it yet, (the loaves are ugly), the taste is exactly like bread. I buy it from Netrition but I’ve seen it on Amazon and eBay too.
This is the best low carb bread/English muffin recipe I have found and tried! After toasting or pan frying, it really tastes and feels like real bread! My fiancé was also super impressed with the final product! I double the recipe and divide it into 4 – 4″ silicon molds and bake in the oven, sometimes adding garlic & onion powder, Italian seasoning and a shake of parmesan cheese to make them more savory. I look forward to these every weekend to make a BEC with! YUMMM!!!!!!!!!!!!!!!!!!!
Wow! I cut the recipe in half and made it in a 16oz Pyrex…I then cut the muffin in half and it was way more than enough! I then cut a hole in the middle and fried it with an egg. I’ve so missed eggs in a basket. This was wonderful! Thank you
Thank You so much for the recipe… I have all the ingredients in the house… I’m going to try and bake the English muffin in two wide size mason jar lids… I just saw yesterday on the chew that they use them to bake pie crust… I may have to mold some non-stick foil around the inside… Thank You again…
Love your idea!
This was delicious! I divided a single batch into two small ramekins. After toasting the texture was spot on to an English muffin! I used coconut milk instead of almond milk and it worked great.
Cooling now! Used PB, half & half and omitted salt since I used salted butter. Can’t wait to toast, slather with butter and more PB! But I’ll be patient 🙂 S,mells wonderful 🙂
Can I use regular flour?
Maybe? I’ve not used regular flour in years so I don’t even have any in the house to try it. Sorry!
THANK YOU!!! I’ve been GF for two and a half years, and just recently started doing some LC foods again, too. This recipe is BEYOND awesome! So easy, so delicious! My heart sings!
I used almond butter and half and half, because I was out of almond milk. I made a quick blueberry jam/compote to go on top, added it still warm on top of the muffin with a little butter…ate both servings! LOL!
You have made my day, month and year with this!!
Just made this English muffin and although it is an amazing, easy recipe, I found it extremely dry and mealy. Am I doing something wrong. I followed the recipe to a T and did not substitute any ingredients. Maybe that is just the consistency it is supposed to be but thought I would ask.
If you found it dry, it was overcooked. All microwaves vary, next time you make it cook it for half the time.
This was substantial enough to hold all my sandwich ingredients (1 fried egg, slice of Gouda cheese and a slice of Canadian bacon) without falling apart while I ate it; a problem I’ve had with other low-carb EM recipes in the past. It also toasted better than the other ones I’ve tried. I was pleasantly surprised to find that it had NO peanut buttery taste to it at all once I toasted it.
Best low carb bread item ive ever had. I browned it in a pan with a little butter. OMG YUM!
Thank you!
Holly cow! I was a little skeptical at first but now I am a believer… This is a winner..thanks so much!
Wondering if this would work with sesame butter and homemade coconut milk? Guess I need to try it. Need to get some ramekins.
Let me know!
If you were doing this as a Trrim Healthy Mama….would this be considered an S or an E???
Thank you
I’m sorry can’t help you there, I don’t know the program that well enough.
Definitely an S meal if you are a THM.
Hi, Can I use Sunbutter instead of the other butters?
I think that would work fine.