Whether you follow a low carb or grain-free diet or not, you’ll never buy bread again. These low carb English muffins take less than 2 minutes to make and are PERFECT with your favorite toppings. Seriously, it’s so easy to make. They are a twist on my 90 second keto bread and they taste just like a traditional English muffin, especially when sliced in half and toasted.
Why this recipe works
Microwave or oven option. I like using the microwave because it’s super fast (1 1/2 minutes!) but if you don’t own one or prefer to bake your bread, I’ve tested it in the oven too. Low in carbs. Each muffin has just 3 grams of net carbs. Compare that to a traditional English muffin that has over 20 grams. Just 6 ingredients. A bunch of low carb baking staples and an egg (white). Perfect to make ahead. I like to whip up 4-5 muffins at a time and store them in the freezer for quick grab-and-go bread options.
Ingredients needed
As mentioned earlier, this recipe calls for a handful of keto staples that you’d likely already have on hand. Here is what you’ll need:
Coconut flour and almond flour. The combination of both flours ensures that the texture is bread-like, without being dense or heavy. Do not substitute either of them or else the muffins will fall apart. Baking soda. To give the muffin some rise. Coconut oil. Or unsalted butter. Egg OR egg white. I prefer using an egg white as it yields a more fluffier muffin, but a whole egg will also work. Milk. I used unsweetened almond milk but use whichever milk you have on hand.
How to make keto English muffins
Step 1- Prep. Combine the dry ingredients into a small mixing bowl. Add the rest of the ingredients and mix very well, until a batter remains. Step 2- Microwave. Transfer the batter into a greased ramekin and microwave for 90 seconds. Step 3- Cool then slice. Let the muffin cool slightly before slicing in half.
Oven instructions
If you don’t use a microwave or don’t own one, you can easily make it in the oven. Start by preparing the ingredients as directed in the microwave instructions, but transfer the batter to an oven-safe ramekin (most are suitable for both the microwave and oven). Next, bake the keto muffin at 180C/350F for at 10-12 minutes, until a skewer comes out just clean!
Recipe tips and variations
I recommend the 6-inch ramekin to avoid any potential overflow and even cooking throughout. Too small and it will under-bake, too large and it will dry out. If the muffin looks to be sticking too much to the ramekin, I like to run a rubber spatula around the perimeter to loosen it up. The best way to enjoy these muffins is to toast them before adding toppings or spreads. This way, it alleviates any spongey textures that non-toasted muffins have.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days. To freeze: Wrap pre-made and sliced English muffins (NOT toasted) in parchment paper. Once wrapped, place them in individual ziplock bags. They can be stored in the freezer for at least 2 months.
More low carb bread recipes to try
Keto bread Keto buns Keto rolls Keto naan Keto hot dog buns
