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.
I just tried this the other day and was amazed how good it tastes! It was so incredibly easy to make! I didn’t have any packaged almond flour so zipped up some slivered almonds in my food processor. This is going to be my new go-to in the morning ❤️
Thank you Cathy!
We don’t have a microwave but I really would like to make these! Do you have any suggestions on making them in a regular oven?
Yes i answered that question in the content above the recipe card. I try to answer all possible questions but perhaps you missed it above. Bake for about 10 minutes at 350 degrees F.
These are delicious. Just wondering whether this recipe can be used to make a loaf?
actually I thought the same thing so i adapted this recipe to create a loaf; https://www.sugarfreemom.com/recipes/low-carb-blueberry-english-muffin-bread-loaf/
The nut butter flavor is extremely mild if you can taste it at all. very enjoyable tasted with butter Yum!
Delicious, thank you.
Thanks!
Is there any reason the batter can’t be combined with the nut butter/butter mixture in the mixing bowl rather than the shallow baking dish?
I am not sure I understand what you’re saying since I first melt the nut butter and butter then the rest of the ingredients are added into it.
This is the first time I’ve tried one of your recipes. I was skeptical that I would like the flavor. OMG!! This was delicious!! I have really missed English muffins. I didn’t have the size ramekin you do so I made it in a smaller Henn pottery bowl. The only thing is it came out thinner than yours so when I cut it in half it was like thin toast. I topped mine with butter and chalk zero sugar-free honey. It was delicious. I like the idea of making it in a big soup mug or a taller cup and then cutting it in four. This was so good. I plan to make the family size batch that you talked about in your notes. Thank you so much. I can’t wait to look at more of your recipes now.
Thank you so much! I appreciate you tried it and shared your review! Please rate the recipe when you get a chance. Helps so much!
I made this 2-Minute Low Carb English Muffin today for lunch to be used as a bun because it looked easy and quick. I was so impressed – it was super fast and easy to make and came out perfect. I wanted it to hold Kielbasa sausages like a bun and it held up very well! I made it in 2 mini loaf pans that were made of heavy porcelain and I don’t have a microwave so I lined the pans with parchment paper, set the oven for 350 degrees and baked for 15 min.; not done so I cooked another 5 min. It was so soft, the crumb was a nice texture and Hubs and I had a perfect bun with toppings. Thank you so much for this and all your recipes, I can depend on them and trust they will work out. My favorite is the chocolate cream pie that I make over and over for several years now. Thank you!
Thank you so much!
Thank you for this recipe. Staying within a specified number of carbs due to a health issue, it’s been hard to watch anyone eat an English muffin, while I wanted but couldn’t eat one. I don’t have cashew butter, but since I’ve made peanut butter, I’ll now use my lightly salted cashews to make cashew butter. I cab hardly wait to try this out!
I hope you love it!
I haven’t made this yet, I just bought a mini waffle maker. Can I cook this in it? Thank you
I’ve not tried this recipe in a mini waffle maker but it’s a good idea! Please let me know if you try it!
First time trying this. Turned out great!
I kept telling my husband over and over this morning Oh my God this is so unbelievably good!
It’s amazing it’s light and fluffy and it’s the perfect texture and it does not taste like almond butter at all which is very surprising I love it I toasted it topped it with cream cheese and sugar-free jelly Thank you so much You are so awesome and coming up with these recipes!
You have been a lifesaver.
Thank you so much!
Easy, quick recipe! I ended up using closer to 65 seconds so definitely take this in 30 second increments in your microwave.
Thank you!
Can I use tahini instead of pb?
Yep you can.
I just made the 2 minute English muffin and oh my goodness! I don’t like traditional English muffins but these will be on the top of my breakfast list! The recipe made two so if that is the serving size, I was able to make an egg sandwich with one and have butter and jam on the other. Soooo good!
I have to admit that when I started keto 2 1/2 years ago, the thing I missed . most was my Thomas English muffin in the morning and I probably tried 15 keto English muffin recipes and didn’t like any of them but now that I’ve been doing it several years, My expectations and my taste buds have changed so I have made all of your English muffin recipes again recently and I love them. The biggest problem is that when it makes two muffins I like them so much it’s hard not to eat both of them at once thank you.
Can I use peanut butter powder and water instead
Possibly, but I’ve not tested it out to be sure.
I tried it with water and peanut butter turned out great
Could you use a egg replacer and if so, what would you recommend?
I haven’t tried an egg replacer but I think it would work. I would recommend Bob’s Red Mill brand.
I was very skeptical about this recipe up until the muffin was toasted. Looked and ate just like an English muffin. I like that it only makes two. I’ll make again.
Dose t this taste like peanut butter??
Wow! This was incredible! I can imagine using these as hamburger buns, for avocado toast, for chicken salad sandwiches… Thank you so much!
I used peanut butter and followed the recipe exactly. They were hard as a rock coming out of the microwave and then burnt when I toasted it. Tried again only in microwave for 90 seconds and that worked better. Tasted okay.
Each microwave is so different, hard as a rock coming out of your microwave means you need to try just 30 seconds at a time.
My first try was magnificent-1 minute each, cooked singly. BUT failed to write down my time in cookbook. 2nd time I created hockey pucks at 1 1/2 minutes— hard as a rock. Immediately made another batch, microwaved one at a time -ONE MINUTE-perfect! Yummy!! Thank you!!
I really wanted to like these English Muffins but I just didn’t. While I was eating them, I started hiccuping. They didn’t feel or taste dry but they apparently were. They also didn’t taste heavy, yet here I am about 15 minutes after eating 1/2 of one, and I feel it lying in my stomach . I just don’t think the benefit of a low carb factor is worth the calories in this food item. Giving up carbs for weight gain is not a healthy formula. These muffins clocked in at over 400 calories. The 2 tablespoons of almond, cashew or peanut butter was 180 calories, then 100 calories for the butter, the almond flour was 72 calories, and the egg was 70. I don’t know how you came up with 222 calories, but even at 222 calories for one English Muffin is pretty hefty consider the butter and jam that goes on top.
Thats the beauty of low carb. You are counting carbs not calories and when you are missing bread , this is a winner!! Thanks sugarfreemom!
Thank you so much!
I don’t have a ramekin. I was going to put into a muffin pan so I can’t microwave it. What temperature should the oven be on and how long should I bake it?
Thanks
Hi Kazy,
I would say 325 degrees F for about 10 minutes then check the center with a toothpick.
Brenda – this is a game changer for me. Gluten-fee but going low carb, I cannot get that one thing I enjoy with my eggs, but now, I can have these once a week on that Saturday morning when I have more time for a luscious breakfast. My husband even liked them when I made this to try it out. Thanks so much for sharing all your tips and tricks too!
These…these muffins. Oh god. THEY ARE SO GOOD I CAN DO KETO NOW *bless*
thank you!
Hi Brenda, these are amazing…thank you!!!! I am abit confused though. In the video you pour the batter into 2 ramekins. In the recipe it says pour into ramekin meaning 1. I copied the video and poured into 2 and then cut each one in half (4 halves). Are you meant to have 2 halves or 4 in total and what would be the serving? Thanks ☺️
You are meant to have two whole.