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.
Having been in Ketosis for several weeks and have lost over 20 pounds, this recipe has become my favorite Keto “go to” recipe by far! I love these muffins!
As an engineer, I’m always trying to find ways to make things more efficient. Since I make these delicious golden treats so often, I wanted to see if I could forgo the separate mixing of the dry and liquid ingredients, which for me, wasted too many bowls and took too much time (even 2 minutes can be much improved on!).
The answer is using a mini food processor. I use the small Proctor Silex, which is also great for making sauces, dressings, salsa’s, etc.
You can get it on Amazon:
https://www.amazon.com/gp/aw/d/B0743V268N?psc=1&ref=yo_pop_mb_yo_pop_mb_pd_t2
Just throw all of the ingredients (wet and dry) into this little sucker and and pulse it a few times, and BAM! The muffins come out even better and with perfect consistency!
Try it!
Curious though with the perfect processing of the ingredients if you still get the “nooks and crannies” visible in my pics?
What is a muffin top pan?
I don’t know if anyone else has asked us, but where did you get the white plates with the piercings decorations on them? Thanks in advance, Brenda
I found that at Target quite a few years ago.
Can I substitute almond milk with heavy whipping cream?
sure
I made your recipe this morning in two ramekins using peanut butter. I sliced and toasted them after the microwave and topped with butter. They were delicious! Thank you for this recipe!
Hoping to have this with tea tonight and happy to find something that doesn’t taste eggy. Thanks!
I couldn’t wait until tonight. LOL! I just made it with peanut butter and topped it with cream cheese. It was very good! I’m going to buy cashew butter to use next time as the peanut butter taste was strong – but I love peanut butter, so that was not a problem. Thanks again!
Absolutely delicious. I left out the salt though. I’m going to make 2 more in a few minutes and freeze for the next couple of days. I used the microwave method. Couldn’t have been easier. Thank you.
Tried these in the oven. I didn’t have ramekins or English muffin rings so I sprayed mason jar wide mouth lids and it worked! All I had was regular peanut butter but will get unsweetened cashew butter and try that. Overall, I was pleased. Thanks
I’m new to making keto bread and wondering if how mine turned out is normal. They were a little crumbly and not very firm after I toasted it. It almost came out in pieces. Should I have put it in the microwave longer? Or is this typical? The flavor was very good though.
No it sounds like it was overbaked in your microwave. Next time just under bake it. Every microwave is different in strength. When mine come out of the microwave they are soft and pliable. Once toasted they are perfect.
Looks great but I prefer using an over rather than a microwave. Any thoughts on this? Have you ever tried to make it in the oven?
Mentioned right under my notes above to bake it 350 F for 15 minutes.
Hi, just entered all the ingredients into my macros tracking app and it comes up at 4g net carbs per serving – and even more if I were to use cashew butter instead of almond butter! (I made sure to half the ingredients as I know your lost was for 2 servings). How can this be?! I have to be super low carb for health reasons so every gram counts for me! ?
Your muffin looks very yummy, I am sure mine turned out different as I didn’t have almond butter or peanut butter and didnt think I wanted that flavour so I used all butter :). Definitely a different texture probably too wet. I refuse to throw out anything I make as it is costly to do that so I cut it in half and broiled it on both sides to a nice dark brown ended up being perfect french toast :). So to my surprise and pleasure I now have a new breakfast.
Oh gosh all butter is definitely not going to work the same as almond or peanut butter, but I’m happy you were able to salvage it.
The almond butter made it filling, but I just didn’t like it. Even worse with peanut butter. I salvaged it by covering it liberally in SF maple syrup. It does have the eggy texture of French toadt. But I would love to have something better. Thanks for the idea!
Thanks Brenda! Just made these with peanut butter and added 1/4 tsp. xanthan gum. I used three small custard cups in the microwave and cooked each for 1 minute separately. I then toasted and enjoyed with a dollop of butter and a pinch of cinnamon. Delish! When I added the recipe (with my additions) into my Carb Manager App, it came to 2g net carbs, 14g fat and 6g protein each. Sharing with Keto friends!
Happy you liked it!
I love how you don’t post any but positive comments! And you didn’t post my not so positive comment from a while back. There’s no way every single person that’s tried this recipe “loved it.”. But posting only positive comments is probably a really smart way to get your recipe spread around Pinterest and Facebook!
I don’t really remember your not so positive comment so feel free to share your review again. You will most certainly find negative comments on recipes on my website and often I engage and want to find it how to help the person if there was a problem in making it. But I will say if someone is downright rude and mean when expressing their opinion, I hit delete. 🙂
Oh yikes, go be crabby pants somewhere else, this is the most amazing knock off bread recipe on planet earth, go be rude somewhere else.
Thank You! I made this with homemade cashew milk. No egg taste and quenched my craving for bread. Well done!
I don”t normally comment even if i like a recipe, but this recipe is AWESOME!!!!!! I have tried a lot of low carb “bread” recipes and most of them have been very eggy 🙁 or just plain gross. This recipe makes me feel like I’m actually eating real yummy bread. Thank you, since going low carb I don’t crave bread anymore but sometimes I just want a piece of bread. I will defiantly be trying more of your recpies.
Thank you!
Using the link you provided in the recipe for the ramekin, did you use the 7″ or the 5.5″ ramekin?
Mine was 7.
Hmm it seems like your site ate my first comment (it was extremely long)
so I guess I’ll just sum it up what I submitted and
say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to the whole thing.
Do you have any suggestions for novice blog writers? I’d
really appreciate it.
Just really get your content out there. Focus on one or two social media outlets you love and share great content and recipes. Be authentic and your audience will find you.
Made these with peanut butter as I was out of almond butter. Very tasty with a slight peanut taste, would have been nice with some raspberry jelly ; )
Made this tonight…was a winner..used almond butter and half and half cream..best bread yet..thank you.
This was so yummy, and texture very similar to bread! Thank you for sharing! 🙂
Tahini (sesame seed butter) also works very well here. Neutral in taste, and lower net carbs than the nut butters.
I’ve just made this and ate half with cheese and garlic butter….flipping lovely!! I’ve been searching for an English muffin recipe without coconut flour ( too dry, strong-tasting and saliva-absorbing!!lol ) for a while and this hit the spot. I shall be making this on repeat now. Very filling, stayed in one piece and a drink of water on hand is not necessary! ;- ) Thank you so much!!
I think the protein count is off. One egg and 2 T PB would be approx. 16 G protein. Thanks. C
Well my recipe isn’t calculated with the Peanut butter it’s calculated with what I used which is cashew butter. I’ve made it with peanut butter and that’s an option but not what the nutrition info includes.
Can these be made without the microwave? They sound amazing but need to cook them in the oven. Would love some suggestions
Instructions are right in my notes above the recipe.