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.
Tried this over the weekend. I added a few drops of Walden Farms pancake syrup to the mixture. When done I cut in half, put on a scrambled egg, a sausage patty and some cheddar cheese. Tasted close enough to the **griddle sandwich at the fast food place. Will definitely have as my weekend breakfast.
Thank you so much for this recipe. My daughter, who was looking for a low carb english muffin recipe, loved these. My brother did, too. A tad salty, so we’ll use less next time, but definitely a winner! Thank you!
Well. I have been low-carbing for the better part of a decade and this is, hands down, THE best microwave bread recipe to ever happen to me. I used peanut better and half cream, half water instead of almond milk and it was soooo gooood. Surprisingly bready. Will definitely be trying with cashew butter also. Thank you so much!!
Thank you so much!
Wow! I’m super disappointed! Since going sugar free/low carb I have been frantically trying to find good “bread” recipes. I’m not a sweets person per se, but have always loved my bread. This has been the most difficult part of my lifestyle change. I was ecstatic when I saw this recipe for English muffins. In my former life, I was a professional baker, so I have no doubts regarding my skill. These came out dry, crumbly and taste resembling too much peanut butter cookie (which unfortunately was never my favorite cookie). They weren’t even palatable, I had to toss them. Sigh, guess I’ll keep searching.
Sounds like you overcooked them. Every microwave is different in strength. This recipe is a winner and the texture is amazing, hope you will try again.Also cashew butter is what I used because it doesn’t have as strong a taste as peanut butter does.
I made this in a large ramekin and it overflowed all over my microwave. Could it be different for higher altitudes?
What size ramekin?
Super easy and super good! Followed the recipe exactly and was perfect!
This recipe is fabulous! I can’t eat gluten/corn/rice/dairy, so bread recipes are difficult. I used peanut butter and a grain free flour mixture, plus Earth Balance spread, and it was great. Thanks so much for sharing this and giving me a great breakfast option!
I’m very excited to use this recipe. I have a gluten allergy so all these microwave bread recipes have been a life changer. But most importantly, I NEED to know where you got that beautiful china?!?!? It is so unique and dainty. I just have to have it!!!
Oh it’s just from Target.
I purchase the muffin top pan so I can’t do this in the microwave. Any ideas how to make it in the oven?
If you’d rather bake this than microwave, bake for 15 minutes at 350 degrees F until a toothpick in center comes out clean.
Thank you!
Sooooo good! Not Eggy at all!
Brenda,
These English muffins are a miracle! I am so impressed with this recipe they are one of my favs! Thank you, thank you! I likespecially to spread butter and peanut butter and then put them back on the top of the toaster for the peanut butter to melt in the bottom to get crusty!
By the way I used cashew butter and may try almond butter next time.
Thanks, I don’t have a microwave. I’ll wait until I get the smaller ones
I have a 10″ quiche dish, can I use it with this recipe or do I need to increase the ingredients
Thanks
Think that will be too large, either increase or maybe try using a mason jar lid?
Just made this and I can tell they will be made often with a few changes needed. I will leave out the salt next time for sure. My batter was really runny and I was worried about it being “eggy” so I added in 2 tbsp of coconut flour as well as the almond flour. Question: my final result was dense and didn’t have the little air bubbles like yours. Did I overstir my batter? Did the added flour cause this? Thanks for any help given ?
The coconut flour you added made it dense and therefore no air bubbles. Even if it seems runny, I’ve made this a thousand times, the recipe works as it’s written.
I’ve made this 3 times. I left out the added salt because I used salted butter. I increased the almond milk to 3 tablespoons because the original recipe was on the dry side. I love this! I used to make almond flour bread but wasted about half because I’m the only one eating it. This gives me 2 muffins. Enough for two or three days.
Hi there! I actually had pine nuts in the freezer and made pine nut butter with those. I used that instead of the almond butter, and it tastes delicious. Also, I think the salt issue has to do with using store bought butters that have salt added to them, so those who use that should read the lable and look for salt. That way it won’t turn out too salty. Mine was great salt and flavor wise. Has anyone tried to make a whole bunch and freeze them?
I used coconut oil instead of butter and that work well.
These are absolutely wonderful!!! I wouldn’t change a thing!
So I decided yesterday to try these muffins. But I had to use Carbquick in lieu or nut flower. And my peanut butter was crunchy. And I only had half and half. I left out the salt. I made 4 in my muffin top pan. Baked at 350 for 8 minutes. They came out looking beautiful. Oh, I added 1/2 teasp baking powder, also. I had 2 muffins toasted with my bacon and eggs. Delicious. I put the other 2 on a plate and set it on the counter. For dinner, I decided I wanted avocado toast. OMG. I will order some almond flower from Bob’s, but I wasn’t at all unhappy with the way they turned out. Next time, I will add some spices for savory, and some for sweet. It was so easy I can’t believe it is also so good. Thanks a bunch for posting this!!
Mine turned out very dry and crumbly. I was careful to follow the instructions carefully.
Your microwave must be more powerful than mine, probably need to reduce cook time.
Thanks for the great recipe Brenda!
What wattage do you use for the 2 minutes cooking time please? I have a 1200 w so not sure if I need to add/subtract time to get theses perfect like yours?
I’m going to try this recipe! Can you use the oven instead of the microwave?
yes, instructions under my notes
I used a mixed nut butter (pecans, walnuts, hazelnuts, almonds, and brazil nuts) from Trader Joe’s and it was fantastic. I only have the deeper ramekins so I cooked it in that and then cut it into three slices and toasted it on a griddle pan.. Put a little bit more butter and some sugar free jam on top. This will definitely become a regular for me!
This is recipe is awesome! Made as written & used a 2 cup Pyrex bowl to cook in. Topped with cream cheese & everything bagel spice blend. Best breakfast! Thanks!
I just tried it today and it was delicious. I used 2 smaller ramekins and one was just enough for me to eat- the size was just like the regulat english muffin. I will try to add a little bit of xhantan gum to make it more chewy next time. But overall it was very good and satisfying. Thank you great recipe!