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 ½ 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 tablespoon cashew butter unsweetened, almond butter or peanut butter
- 1 tablespoon butter
- 2 tablespoon almond flour I used Bob's Red Mill
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon 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.
Anonymous
This recipe didn’t work out at all. The peanut butter taste was very pronounced. I love peanut butter on my bread, not in my bread. If I were to eat this with ham and cheese for instance, the taste would be off. They crumbled, and turned dark, almost like rye bread. I will not make again.
Brenda
The orginial recipe uses cashew butter and the video shows almond butter, both are not as prominent as peanut butter. Peanut Butter is a very strong taste and I believe I mentioned it in the comments. If they crumbled it was because it was overcooked in your microwave.
Jackie
Could you triple the recipe and make it in a loaf pan and bake in the oven? Love this recipe so much, but would like to make a bunch ahead and slice it up to have for the week.
Brenda
I've done it, it's my English Muffin loaf with blueberries:https://www.sugarfreemom.com/recipes/low-carb-blueberry-english-muffin-bread-loaf/
Charlie
Thank you for sharing this.. I make them with peanut butter and love them! I was considering using mashed banana instead of the peanut butter, just for something different.. any thoughts how that might turn out?
Mshanae
Hi... mine was good but seemed dry and crumbly... did I do something wrong??
Brenda
overcooking would make it dry so next time just cook less time in your microwave.
LT
Just tried this recipe using peanut butter because that is what I had on hand. I don't eat low carb or sugar free, wanted to try recipe to serve to a diabetic. Wow! It's fantastic.
Mo
Amazing. Thought it wasn't going to work as it was very eggy when it came out of the microwave but once toasted it was amazing. Thank you
DuAnne Mednick
I am slightly confused on the portion size & calories. In the nutrional details is says 222cal per 1 English muffin but above it says 222cal for the recipe. I just want to confirm that the whole recipe makes 2 servings@222cal & 2 carb each serving
And I love this recipe!!! So hits the spot
Brenda
It makes 2 English Muffins and each serving is 222 calories and 2 carbs each.
Lasheia
I used coconut milk and sugar free almond butter and it was delicious!!! I was so hungry that I completely missed that part about toasting it begore eating.. haha! It was still delicious though!
Gavin van Staden
Hi, just so you know a website called ketocycle.diet is using your recipes in their meal plans and are charging fees for them.
Brenda
Thank you for letting me know!
Melanie Hinds
Anxious to try this recipe. Can you substitute hazelnut flour for the almond flower? A friend just bought me a bag so I'm anxious to try the recipe using thsi substitute. Thanks.
Brenda
Possibly though I've not tested it out but I think it would work.
Cathy Huenink
This is just like an english muffin, I will leave the salt out, & I love salt.Wasn't sure if I should cook 2 minutes in the small ramekin, but I did 1 min 15 se, & it was good. Thank you so much for sharing!
Linda
This only made one English muffin shaped thing for me. The the shape was the only thing that resembled an English muffin! It tasted like sawdust. I made it, toasted it and put cream cheese and sugar free jelly on it, nothing helped. Yuck!! Fell sadly short of what everyone on here has raved about. I wish I could have left a review but couldn't find where to do that.
Angela
Wow!! Whooo hooo! So great!! Thank you!!
Suzanne Lamb
Hi Brenda,
Thank you for sharing your recipes with us. I love this recipe and the blueberry bread version as well. Unfortunately, I’ve now become sensitive to almonds. What would you suggest as an alternative to the almond flour?
Brenda
I've got some adaptions to this, see the links above the recipe for a nut free version.
Mickie
I made this exactly according to recipe, using almond butter, I'm curious how you get only 2 carbs total, when the almond butter is 3 carbs and the almond flour is 4 carbs (and if cashew butter is used, that by itself is 9 carbs). I would make this again, but I would slice it in thirds to make is crispier, because I found it to be very dry, but with a smidgeon of jam, it was good.
Tony Villasenor
Great recipe! At first, I was skeptical because I assumed a "muffin" should have lots of flour - but there was hardly any flour in your recipe. Okay, I'm game... so I made cashew butter, but used coconut milk instead of almond milk (wife's allergic to it). Followed your instructions, and after toasting, it was DELICIOUS! Wow! Thanks for a novel creative recipe. We enjoyed it as turkey-tomato sandwiches, and we'll certainly do it again for an eggs Benedict breakfast. Thanks!
Brenda
Thanks Tony!
Christie Shefchik
Is there an alternative to almond milk? Using peanut butter... and I only have half&half or HWC on hand.
Brenda
Yes either will work.
Valerie Horwath
This may be a dumb question, but I'm curious. I have a 9 oz. Ramekin. I've never used one before, so I don't know if this is a "regular" Ramekin or not. I made this recipe using this Ramekin, microwaved it for 2 minutes. It came out wonderful, I cut into four pieces because it looked about 2 inches tall. Toasted it spead butter on it, tasted delicious. So finally my question, does making this in the 9 oz. Ramekin make it a 2 serving muffin or is it one serving?
Brenda
So you cut it into 4 slices which is perfect for 2 servings.
Cher Stevens
I made these using clarified butter and didn't have almond milk so just used heavy whipping cream. Devided batter into 2 x 4 inch ramekins and baked in 350 degree preheated oven. Perfect size, texture and taste!
Deborah Alexander
Holy cow these are good! I didn’t believe it. Only tried it because I didn’t believe it. Followed the recipe exactly and I made two. I toasted them in my air fryer. Delicious!!!! I’ll be making these often. Thank you!
Brenda
Now I really need to get an air fryer! How long did they cook in that?
Nani
Made this recipe the other day in a big soup mug. Cut in half and had one for breakfast as toast and used the other the next day as french toast! It was great! I have made this recipe 2x....once w/peanut butter which I liked, but if you don't care for peanut butter the almond butter works great too! Thanks for helping make this new journey in low carb eating so much more enjoyable!
Brenda
Thank you for sharing!
Debbie
Hi! I just made these and loved loved them! But to save dishes I just put it all in a large cup, cooked, and sliced into four slices. Worked great for me. Definitely a keeper
Brenda
Great idea!
Brenda
This is the first English muffin recipe I’ve tried and was pleasantly surprised with the texture and taste. I made your recipe with coconut butter, coconut flour and cinnamon first, and although it was good I didn’t care for the taste of coconut in my muffin. So I made your other version using cashew butter, almond flour and heavy whipping cream. It was wonderful! A tad salty, and I love salt, so next time I will cut the salt down to 1/16. I microwaved it a small soup bowl, greased with avocado oil. After it cooled I sliced it in half, toasted it and spread butter on them and some sugar free blueberry preserves on one half. Delicious!!! Thank you so much for posting the recipe.
Tony
Just to add a few things ... I use macadamian butter in place of other butters. It has lower carbs, and higher good fats, and it taste amazing.
If you really want a nice toasted muffin, get a stainless steel screen,
https://www.amazon.com/gp/aw/d/B01C37I9HS?psc=1&ref=yo_pop_mb_yo_pop_mb_pd_t2
And toast your muffins over an open butane burner flame to bring out the carmelized goodness and flavor.
Just saying! ?
Tony
Good question. When it comes to English Muffins, we all want and expect those nice “nooks and crannies”, and open homes in the texture. The answer is “yes”, but it depends on how you process the mixture.
If you process the wet/dry ingredients for over 10seconds, you will get a much “tighter” outcome, wherein the toasted muffin has less open holes (or as you say, “nooks and crannies”)... if I’m reading you right.
But if just pulse that baby a few quick times, (experiment to hit the right spot!), you will have delightful nookes and crannies in your muffin.
It’s all a matter of timing. But it’s so much quicker, and the cleanup is even faster.
I want to personally thank you. Your recipes have helped me to stay on a Ketosis diet, and reverse my diabetes, drastically lower my weight, lower my triglcerides, adinfinitum adnauseum! ... you are a saint!!!
Thank you, Brenda.
PS and keep up the good work! God speed!
God bless you!
Brenda
Thanks Tony!