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This keto almond flour English muffin recipe is the oldest of all my keto bread recipes – and it’s so easy, I still make it regularly. Here’s an excerpt of what I wrote about these low carb gluten-free English muffins when I first made them:
You know a recipe is good when you plan out several meals to have during the week, and instead you just keep making one thing on repeat. That’s what happened here. I started by trying to make gluten-free English muffins low carb. I was happy that they turned out to be paleo English muffins, too. And they were so good, I just kept wanting them over and over! In fact, I made this low carb English muffin recipe for breakfast every day this week.
Yes, I’m totally obsessed with this new microwave toasted paleo english muffin. It certainly helps that it’s easy as can be! It’s the perfect go-to breakfast when you’re in a rush. (But if you’re looking for something sweet, you could try my 2-minute cinnamon swirl mug muffin instead.)
Aside from the simplicity, my favorite aspect of these low carb English muffins is the texture. Soft and buttery inside, crusty on the outside. These also have the lovely little air pockets you know and love. Some people might call them “nooks and crannies” based on a common brand of store bought ones. You wouldn’t expect that from gluten-free English muffins, but it works!
This keto English muffin recipe was originally published on December 28, 2015, and the post was republished in March 2021 to add updated pictures, useful tips, and some recipe improvements. Here is one of the original photos, if you’re curious:
While this quick keto english muffin recipe is no longer my top choice for bread, it’s definitely one of the quickest and most convenient, with the simplest ingredients. If you have a little more time on your hands, I recommend making fathead bagels, almond flour bread, or my personal favorite, keto yeast bread.
Keto English Muffin Ingredients
This whole low carb English muffin recipe only requires five simple ingredients (plus salt). You might even have these in your pantry and fridge right now:
- Wholesome Yum Blanched Almond Flour – This is the one I recommend for best results; it has a super fine consistency, so your keto English muffin isn’t grainy. Different almond flours also have different oil levels, which can react differently in recipes.
- Wholesome Yum Coconut Flour – Use this super fine coconut flour if you can. Brands vary by moisture level, so using something else can still work, but might make the batter a little too wet or too dry.
- Butter – Use grass-fed butter for best flavor. Ghee or coconut oil work here as well, if you are paleo or sensitive to dairy, respectively.
- Egg – Use large eggs, not medium, extra large, or jumbo.
- Sea salt
- Baking powder – I recommend aluminum-free, like this one. Be sure it’s fresh, for maximum air pockets.
These are all pretty common for anyone that cooks gluten-free even occasionally. That means you can make a paleo English muffin on the spur of the moment. Yay!
How To Make Low Carb English Muffins
Did I mention that this low carb English muffin is ready in just a couple of minutes? It doesn’t get much faster than that! For mornings when you’re tired, don’t feel like cooking, or are short on time, gluten-free English muffins are the perfect solution.
Easy? Check. Fast? Check. Delicious? Check. Low carb, gluten-free and paleo? Check. Yes, this keto English muffin recipe is my jam. Let’s make them!
- Melt. Melt butter in a microwave safe ramekin.
- Mix. Add blanched almond flour, coconut flour, egg, sea salt, and baking powder.
- Cook. Microwave or bake almond flour English muffins, until the top is firm and spring-y to the touch. Run a knife along the edge of the ramekin and flip over a plate to release.
- Toast. Slice the English muffin in half, then pop in the toaster until golden.
Paleo English Muffin Recipe FAQs
Can you make them without a microwave?
Yes! If you’d rather not use the microwave, it’s easy to make this keto English muffin recipe in the oven instead.
Just use an oven safe ramekin and bake for about 15 minutes at 350 degrees F.
The oven method does take a little longer, but you can make the paleo English muffin recipe ahead if you want to. You can even make a few at a time by using multiple ramekins.
Can you omit the almond flour or coconut flour?
Yes, here are your options:
- To omit the coconut flour: Replace the 1/2 tbsp coconut flour with an additional 1 1/2 tbsp to 2 tbsp almond flour, until the batter consistency is similar to the picture above. (Yes, you’d need 3-4 times the amount of almond flour to replace the coconut! You may also need bigger ramekins.)
- To omit the almond flour: Make this coconut flour microwave bread recipe instead. I don’t recommend omitting all the almond flour in the English muffins.
Do you have to toast them?
I wouldn’t recommend making this keto English muffin recipe without toasting, as it will be too fragile. On the other hand, after the toaster it comes out perfectly crispy.
If you don’t have a toaster, other options would be to lightly pan fry your paleo English muffin, or toast in a toaster oven.
Can you make a larger batch?
Absolutely! Just multiply the recipe by the number you want and use separate ramekins.
Keto English Muffin Nutrition FAQs
How many carbs in an English muffin?
Traditional English muffins have about 28 grams of carbs.
This keto diet English muffin recipe has just 4 grams net carbs per (large) serving. Full nutrition info is on the recipe card below.
Can you eat English muffins on keto?
No, traditional English muffins have too many carbs for the keto diet.
Which is why I thought we needed our own version! This low carb English muffin recipe makes English muffins on keto possible.
Are English muffins gluten-free?
No, most English muffins are made with white or wheat flour, making them not gluten-free. There are a few gluten-free English muffins, but most of those are made with rice or other flours.
This version is made with almond flour and coconut flour for a nutrient-dense option that’s keto and gluten-free.
How To Store Gluten Free English Muffins
Store these almond flour English muffins in an airtight container in the refrigerator for 3-5 days.
Can you freeze gluten-free English muffins?
Yes, you can freeze English muffins for 2-3 months.
Reheating instructions:
For best results, toast the gf English muffins in a toaster or in the oven until heated through and slightly crispy.
What To Serve With A Keto English Muffin
These gluten-free English muffins definitely have a breakfast feel to them, so let’s embrace that. Voila – you’ve got the perfect breakfast or snack!
- Butter – What’s more classic than an English muffin topped with a pat of butter? I try to get grass-fed.
- Jam or jelly – Most jams are loaded with sugar, but you can easily make your own! Try sugar-free strawberry chia jam or keto blackberry jelly.
- Breakfast Sandwich – Pile it high with bacon or sausage, a fried egg, and melty cheese.
And if a less breakfast-y sandwich is what you’re after, you’ll probably prefer my keto 90 second bread recipe. It has a more chewy texture and is just as easy!
Recommended Containers For This Low Carb English Muffin Recipe
Here are your container options for making this low carb English muffin recipe:
- Ramekins – Most often, I make these gluten-free English muffins in large ramekins. The best ones are 4 inches in diameter like these. But if you only have smaller ramekins that are 3.5 inches in diameter, you can still make low carb English muffins in them! For ramekins any smaller than that, divide the batter into two instead.
- Mug – If you prefer more slices, you can also make the paleo English muffin in a large mug instead of a ramekin. Once it’s ready, slice it, and just pop those into the toaster in batches. This option is good for trying it with multiple spreads or toppings. Because sometimes you just can’t decide, right?
- Rectangular glass containers – As suggested by a reader, use these to turn this low carb English muffin recipe into bread slices. (Makes one large rectangle, which you can cut in half to make 2 slices.)
- Soup bowls with a flat bottom – These are the ones I like to use for larger muffins, as shown in the video below. They are both microwave + oven safe.
The Best Keto English Muffin Recipe
Low Carb Keto English Muffin Recipe (2 Minutes!)
The BEST keto low carb English muffin recipe - soft & buttery inside, crusty on the outside. Just 5 ingredients + 2 minutes to make these paleo gluten-free English muffins!
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)
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Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
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Microwave method: Microwave for about 90 seconds, until firm.
Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch.
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Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 2 large slices (entire recipe)
- Nutrition facts below are for a LARGE low carb English muffin (4" diameter), using these ramekins.
- For more container options, see the list in the blog post.
- If you prefer more/smaller slices, you can also make it in a mug instead of a ramekin, then just pop those in the toaster in batches.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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561 Comments
AB
0I really liked the taste!! but it was very crumbly. Could it be because my almond flour wasn’t fine enough? There’s no way I could have toasted these in the toaster it was just falling apart. Any tips?
Wholesome Yum D
0Hi, Yes, that could affect the texture of the bread, I suggest using Wholesome Yum Almond Flour because it is super fine.
AB
0Unfortunately, I live in Denmark – so I will try to find some locally.
Sophia
0At first, I didn’t like them. Tasted too much like corn bread to me but, willing to give it another shot I made them again and for me, the difference was the toppings. Here’s what I did:
1) Cooked a few slices of bacon
2) Cut the muffin in half (stored the other half). Toasted the muffin both sides in the bacon fat.
3) Topped the toasted muffin with the bacon, some aged white cheddar cheese and tomato slices on top
4) broiled the above until the cheese melted and the tomato was a little curled.
DELICIOUS!!!!!!! 4.5 net carbs
Eileen
0This recipe is incredible!! I was really skeptical at first but it turned out perfect! Definitely satisfied my English muffin fix.
Ama
0Do you have recommended subs for those of us that are allergic to tree nuts? I also don’t do well with drupes, so I don’t eat coconut. I was thinking I’d try Fufu. Thank you!
Wholesome Yum D
0Hi Ama, Sunflower seed flour is usually a good substitute for almond flour.
Gayle
0Tasty! Really satisfying alternative to cornbread. I don’t even toast the muffin. Slice the warm muffin in half, slather with butter and enjoy.
Becca
0I just made this. It only took 1 minute in my microwave as opposed to 90 seconds. I put a little butter on it and browned both sides in a fry pan when it was done and it looks like an actual English muffin. I was surprised at how much rising it did while cooking. It’s a bit thicker than a regular English muffin. I also used a small 4 inch Pyrex bowl with parchment paper lining. I only gave it 4 stars because I haven’t tasted it yet but it cooked up amazingly. Ill be toasting it tomorrow morning and making a sausage egg and cheese breakfast sandwich to take to work with me.
Julie
0Such a treat to have an English Muffin! I have made this recipe twice now and each time the muffins do not come out of the ramkin well. This time I made sure the ramkins were well oiled. Next time I will use some parchment circles in the bottom unless someone has some great suggestions.
FYI I was finally able to get some Wholesome Yum Almond & Coconut Flour and decided to do a comparison against the products I have been using. 😃 Both rose well and there was no discernable difference in appearance between the two. The biggest difference was in texture. The Wholesome Yum products had a much finer texture but they both tasted great.
Thank you for so many great recipes Maya.
Steve E
0All I had were 5″ ramekins, but all things considered, it worked fine. You have to get used to almond/coconut breads as they kind of want to suck the moisture out of your mouth. Have a cup of coffee and problem solved. The added benefit is that when you have one muffin and make it into a breakfast sandwich you are done, they are SO much more filling than the standard muffin. Totally worth it. Also, I live solo, so making my bread one at a time just makes sense to me. Don’t have to worry about making and storing loaves!
Amber pontow
0How would these taste if you make a breakfast sandwich ( the English muffin -toasted , with sausage or bacon, fried egg and cheese) to go and microwave heat up for later? In the microwave or heat up in parts for later. Or if I had them prepped in the fridge to take to work. And heated up?
Wholesome Yum D
0Hi Amber, That should work well for you.
Mari
0Good keto recipe but a touch dry. Definitely best when toasted.
Marilyn
0Mine didn’t sent to work out.
Did not rise very much. Looks like a half of a cut one.
Maya | Wholesome Yum
0Hi Marilyn, Keto flours don’t typically rise a lot so you’d want to use the right size ramekin to ensure they are thick enough. These are the ones I recommend.
Star
0Hi Maya. I enjoy this english muffin very much. I put sunflower and pumpkin seeds on top with small sliced blueberries before putting in microwave. Then lightly toast.
Carole
0Can I double the receipe?
Maya | Wholesome Yum
0Yes, absolutely! I’d recommend portioning it into multiple containers if you scale the recipe up.
Lannette
0Whole family loves these English muffins! It’s easy to turn out multiples, one at a time while doing other kitchen chores.
Lynn
0Do you have a recipe for English muffin bread or should I triple or quadruple this recipe? Thank you 😊.
Wholesome Yum D
0Hi Lynn, I don’t have a recipe for English muffin bread.
Keith Davis
0Since going low-carb my favorite breakfast tool, the “Egg McMuffin” maker has sat, sadly and ignored on the top shelf of the cabinet. Well, sad no more, today I made an “Egg McMuffin” that would rival anything available in the land of Golden Arches. It was amazing and wonderful. What a treat!!! Thank you, Thank you, Thank you, for this delightful recipe!!
Cyndi
0It appears the yield for this recipe is only one muffin. It would be easy to make several ahead, will experiment with freezing the surplus. Why is coconut so prevalent in keto cooking? I am severely allergic to coconut (anaphylactic shock, I carry a pen). What is the recommended substitute? If I use almond flour only the end product is too heavy. I need gluten free.
Wholesome Yum D
0Hi Cyndi, Coconut is low carb and using it in combination with almond flour tends to produce a better texture than one flour alone. All of my recipes are gluten-free, and I do have many without coconut flour for those that need it. You can try my almond flour bread recipe that contains no coconut, or find more almond flour recipes here.
Debbie Freeberg-Renwick
0Is it possible to make and store multiple keto english muffins? How? I’ve enjoyed your recipes so much. Thanks!
Debbie Freeberg-Renwick
0Sorry! Just saw the storage instructions above. Somehow I had missed that in my first read-through.
Shirley
0Made this recipe in past and then, fell off the keto wagon! Back on it and all of these were a hit! L to R of picture (if allowed to post) everything but bagel seasoning, original recipe, and egg white only (dried powder so recon per bag to add 3T water to equal 1 large egg)
Thank you for a great recipe! My ramekin is 4” at bottom but 5 “ at the top…
Vicki
0I’ve made this recipe twice. I love it. It’s so quick that I can mix it up while my breakfast meat is cooking.
cam
0So easy to make and came out nice and fluffy. I left it in the toaster too long so it was burnt but I scraped it off and added avocado, tomato and fried egg. Delicious.
Tommi
0Surprised at the ease of the recipe and how good it taste.
Julie
0So quick and easy, I think my skinny husband was even more impressed than I was 😁. Next time I am going to try the egg white substitution and a larger ramekin so they are thinner. Such a treat, feels decadent and “normal”. Thank you
Judi
0Delicious, easy! It is what I needed to help me stick with keto!
Judie McKnight
0I didn’t have any small containers to make this in, so I just went ahead and made it in a large silicone cupcake (holder?). Anyway, it turned out great, and came out really easy. I just had to support it in my hand when I was mixing it, but it fit perfectly.
Shirley
0Forgot about this recipe and recently “found it”… it is the best recipe for toasting “bread” on keto! I added a little less butter to add a bit of leftover bacon grease for my muffin breakfast egg & cheese sammie. I also added a couple of sprinkles of nutritional yeast and about 1/2 t hemp hearts and cut the coconut flour to 3/4 tsp. So terrific to add the “everything but the bagel” seasoning! I made 3 ramekins so I can have them ready to toast anytime needed! (my ramekins are almost 5” and they work perfectly) things to note: Be sure your ramekin is cooled a bit after melting butter so your egg doesn’t begin cooking when you add it! Add all rest of the ingredients and do stir all items up well, and let it rest ~ 90 sec before you microwave it to allow the baking powder to activate. I also found no salt was needed with the additional items I used.
Daavid
0These turned out amazing! I took the advice from a few others in comments and lined the ramekins with parchment, so they came right out and the bottoms are a beautiful, crispy golden brown! I quadrupled the recipe and used 3 tbsp olive oil (using the 3:4 conversion ratio), and tried subbing 2 tbsp of psyllium husk powder for almond flour, as someone else suggested. One thing I’m wondering about is how to get these a little flatter. I tried to distribute the batter as evenly as possible but they still rose up almost like muffins and having them be a little more “English muffin”-shaped would help with the cutting and the toasting (although I toast mine in a toaster oven). Would something like a pastry weight help them keep their shape?
Thanks so much!!
Wholesome Yum D
0Hi Daavid, I never experienced the issue of this muffin rising too much. As you can see from the video my muffin is not fully flat on the top either. If you have any success with this let me know.
Mindy
0These were delish and so simple! I’ve been gluten-free for over 15 years, so it’s been a loooong time since I had an English muffin. Even my boyfriend who doesn’t have to be GF loved them. We had them as breakfast sandwiches with some sausage and a drizzle of honey. Made two with vegan butter and two with coconut oil, and both were amazing! Thanks for a great recipe…I’ll definitely be putting this one in our regular breakfast rotation.
Amy
0LOVE this recipe! I thought I couldn’t have bread ever again and I even put my toaster away, but this recipe saved me. I tried the recipe as is and though I liked it, it had a little too much egg flavor for my tastes… Therefore, I modified the recipe by swapping out the 1 Large Egg with 4 Tbsp of egg whites, and I swapped out the 1 Tbsp Butter and instead used 1 Tbsp of Avocado Oil. Now it’s PERFECT!!! Such great taste; I eat it almost every day. Thank you for this recipe. 🙂
Cathy
0Love it!! Thanks for sharing!!! These will be made often!!
Cathy
0Can’t wait to make this!!!
Lys
0I love this recipe! It’s the best keto recipe I’ve tried. Do you have a larger recipe so I can make a loaf?
Wholesome Yum D
0Hi lys, I recommend my Easy White Bread recipe if you are looking for a larger loaf of bread.
Martha
0I’ve forgotten my password so need to change it. I love your recipes and want to be able to save them.
Wholesome Yum D
0Hi Martha, Glad you like the recipes! Please contact us here to get help resetting your password.
GrapeGirl
0This is wonderful, thank you. Thanks for providing oven information, as well, since I don’t use a microwave and I’ve long since given up on the skillet/crumpet rings method of trying to make these darned things. I especially appreciate the egg/egg white substitution! It’s a paradox, I know, as I love, love, love eggs, BUT often low-carb bread is way too “eggy” tasting for me. This will go on my menu board!
Meena
0I’m toasting mine right now! Hope it crisps up. Came out of the microwave looking very delicious and fluffy!
Rebbah
0So easy and tasty! I’ve switched out 1 tbsp of almond flour for 1 tbsp of ground flax to get more fiber. Still yummy!
Janet
0This is a very good and simple recipe. It actually reminds me of what I grew up eating called a crumpet, although they were baked on a griddle. This recipe is great as it is but can be tweaked with simple additions of spices/herbs to suit your taste. We like a bit of cinnamon added. Heavenly! Thank you for sharing this. It’s a keeper!