Quick & Easy Keto English Muffin Recipe
Missing English muffins since you’ve gone keto?
I love grabbing an English muffin in the morning to have with my coffee. I’ll sometimes throw on some bacon and eggs for a delicious breakfast sandwich. Unfortunately, traditional English muffins are loaded with carbs and off-limits to those living the keto life… until now!
Introducing the keto English muffin!
This easy keto English muffin recipe delivers the flavor you love without all the added carbs and sugar that are in a traditional muffin. Not to mention it’s ready in under two minutes… yep, you read that right!
This recipe is perfect for those rushing out the door (or those who just want a quick breakfast!) and it’s a simple way to say bye to those bread cravings.
Hip tips for making the best keto English muffins:
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- I love using my ramekin dishes in the oven and microwave (they’re a great investment!), but if you do not have a ramekin dish, you can easily use any coffee mug or a shallow bowl instead to make this.
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- I add a teaspoon of keto granular sweetener, such as Swerve or Lakanto Monk Fruit, to my mix just to give the muffins a bit of sweetness — however, feel free to omit this if you prefer a more savory muffin.
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- When toasting keto English muffins, make sure to set your toaster to a low setting. I tried a normal toast temperature and it burnt my first batch, so I did a low toast setting for two rounds of toasting to get a nice golden toasted English muffin.
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- Top your muffin with butter, some of our yummy low carb jam, or with ChocZero hazelnut spread for a delicious sweet treat!
Keto English Muffins
yield: 2 SERVINGS
prep time: 5 MINUTES
cook time: 2 MINUTES
total time: 7 MINUTES
Delicious low carb English muffins made with almond flour and a few simple ingredients that cook up in under two minutes!
Ingredients
Individual Muffins:
- 1 tablespoon unsalted butter, melted
- 1 egg, room temperature
- 1 tablespoon heavy cream
- 2 tablespoons almond flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon keto granular sweetener (optional for sweeter muffins)
5 Serving Batch:
- 5 tablespoons unsalted butter, melted
- 5 eggs, room temperature
- 5 tablespoons heavy cream
- 1/2 cup + 2 tablespoons almond flour
- 2 1/2 teaspoons baking powder
- 2 2/3 tablespoons keto granular sweetener (optional for sweeter muffins)
Directions
1
For an individual keto English muffin:
Melt butter in your ramekin dish as this will help grease the dish to prevent sticking. In a separate small bowl, add melted butter, egg, and heavy cream then whisk together.
2
Mix in remaining ingredients until you have formed a smooth batter.
3
Pour batter into ramekin dish and place in the microwave for 90 seconds.
4
Place ramekin dish on a cutting board and flip over to release the English muffin. Let the English muffin cool off for a few moments. Once cool, slice in the center like a hamburger roll to create two English muffins slices.
5
Place each half of the English muffin in the toaster and toast to your liking. Top with butter, peanut butter, or keto jam, and enjoy!
6
5 serving batch of keto English muffins:
Melt butter in your ramekin dishes, this will help grease the dishes to prevent sticking. In a separate bowl, add melted butter, eggs, and heavy cream then whisk together. Mix in remaining ingredients until you have formed a smooth batter.
7
Pour batter evenly into 5 ramekin dishes, 3/4 of the way full.
Microwave: Place ramekins in the microwave 2 at a time and cook for 3 minutes, or you can cook single ramekins for 90 seconds. Remove and repeat until all keto English muffins are cooked.
Oven: Preheat your oven to 350 degrees. Place all ramekins on a baking sheet and bake for 15-20 minutes.
8
Place ramekin dishes on a cutting board and flip over to release the English muffins. Let the English muffins cool off for a few moments. Once cool, slice in the center like a hamburger roll to create two English muffin slices.
9
Place each half of the English muffin in the toaster and toast to your liking. If you are making for later, toast on the lowest setting. Store in a freezer friendly bag or container placing parchment paper between each keto English muffin.
10
When ready to enjoy one of the frozen muffins, remove from the freezer and toast to warm through.
Nutrition Information
Yield: 1, Serving Size: 1
Amount Per Serving:
310 Calories | 29.3g Fat | 8.9g Total Carbs | 1.5g Fiber | 4.0g Sugar Alcohol | 9.2g Protein | 3.4g Net Carbs
Keto English muffins are a low carb breakfast made easy!
I love that with this recipe you can make one or you can triple the recipe and make a week’s worth in under 20 minutes. These muffins store beautifully and are seriously the easiest keto bread to make for breakfast or to use for low-carb sandwiches.
You can store keto English muffins in a sealed container for 3-4 days or in a Ziploc freezer bag and place them in the freezer for up to 3 months! I usually make a big batch and always have a bag in the freezer at all times so they’re ready to pop in the toaster when my cravings hit.
My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:
“I love how versatile these are! The flavor and consistency is so great and I can’t believe they are actually low-carb! They’re fantastic with butter, a sugar-free jam, or even some ChocZero hazelnut spread! YUMMO! I made mine the night before and reheated them in the morning and they were so delicious.”
Are you using 4oz or 8oz ramekins? (TIA)
Hi there! GREAT question. Thanks for asking! For this we used the 4oz.
What is don’t use a microwave. What would the heat settings be in the oven?
Great question! If you don’t use a microwave, we’d suggest putting them in the oven at 350 for 15 – 20 minutes. Let us know how they turn out.
What is a ramekin dish
It’s a little circle ceramic dish. If you look in the pics in the recipe, she’s pouring some batter into a white one.
Can these be made in a large muffin pan?
If you have a microwaveable muffin pan it might work.
I made four of these individually. The first one I added salt but the butter was salted as well and it came out too salty. However it also was bitter to the back of the mouth. The second I added no salt, but added a little granulated alulose/monk fruit. Still a little saltly but still bitter. The next one I used unsalted butter with a pinch of salt and a little of the sweetener. Not salty, but bitter. The last one I did the same but decreased the baking soda by half. This one came out much less bitter. But on the whole, I’m just not happy with this recipe. It like having added the almond flour to an omelette making it heavy and dense. So I’ll keep looking for another substitute for an English muffin. 😉
We sure appreciate all the variations you tried! Sounds like you gave it a great effort! Thanks for letting us know your thoughts.
Most of the almond-based bread substitutes I have tried have been heavy and hard to swallow. For me, anyway.
Literally just made these! Yum! Did not use sweetener. Topped with avocado, WOW! Thanks for posting this recipe.
Sounds yummy to top with avocado!
Add little cinnamon to toast before cooking. After cooked cut in half and dip into egg and cream mixture and fry. French toast so good.
YUM! Thanks for the suggestion, Gail!