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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.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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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
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GET FLOURSInstructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click 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.)
- 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.
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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.
Video Showing How To Make Low Carb English Muffins:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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494 Comments
Leslie
I love these! I toast them up and pour on your strawberry jam recipe with chia seeds. So decadent and still keto.
Kimberly
I’m going to make my own sausage and cheese muffin!!!! I don’t like the taste of eggs or fish, so I love the idea of having something for breakfast.
Kimberly
Awesome!!! I can’t wait to make them.
Tara
Hi really want to try this and others but I am allergic to coconut.
What can I substitute? Or is there another recipe that I should try instead?
Wholesome Yum M
Hi Tara, Here is a similar recipe for 90 Second Bread which does not use any coconut. I hope this helps!
Amy Huntley
These are delicious! I love that you could use the muffins with so many other things!
Kristyn
I need to make these for my mom…she has one almost every night with peanut butter. She loves them as a snack, but a healthier option, is even better!
Natalie
I could eat these every morning! They are perfect! Love trying new things on top!
Michele
This recipe tasted so good and was easy to make. Thanks for sharing.
Natalie
These are so delicious. Perfect recipe. I will make them again.
Pam
I love that these can be actually cooked in the microwave. Quick and easy!
Jill
That one pic of the muffin sliced and topped with butter and jam has my mouth watering! I’ve gotta try this recipe!
Jessica
These are genius! Perfect for breakfast or a snack!
Angela
Such a delicious recipe for English muffins! Love that these are low carb. So perfect for my diet. YUM!
Jenn
These are just about as tasty as tasty can be! I love how easy they are to make, and toasted? Mmmm!
Av
So easy to make. Will make it again!
Tania
I always find coconut flour creates a dry mouth feel. Other than that it is a good and quick go to for breakfast or lunch preparation.
Paula
Really good and easy to make!
Natalie
These were delicious. I will def make them again.
Swathi
Love this paleo english muffins.
Eliza
Another great recipe, and I can’t believe these English muffins have only six ingredients and come together so quickly thank you!
Jess
I LOVE how quick and easy these are! Perfect for my busy morning schedule.
Laura
This is perfect for making breakfast sandwiches. It’s what I miss the most on a low-carb diet, but these english muffins save the day.
Kristina
These were so good! So much better than store bought English muffins, and although different than what I am used to, they were amazing. Never buying store bought again.
Michelle
These were really easy and quick to make, tasted great too. So happy to find a keto low carb English muffin recipe, thanks so much for sharing.
Lone
So easy to make but I really don’t like the eggy flavour
Wholesome Yum M
Hi Lone, If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg. That will create a more neutral tasting English muffin.
Marjorie
I made this recipe and I was very impressed how good it was. It’s better than the real thing.
So good and satisfying. Thank you for sharing! I will definitely be making often.
William Rossetti
tastes eggy… it was easy enough to make…just didn’t do it for me. Anyone tried other flours like lupin? I will…
Wholesome Yum M
Hi William, Sorry this recipe didn’t turn out as expected. If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg.
Elayne
Hello,
Can this recipe be made without the coconut flour? Also want to say, I’ve tried many of your recipes and have loved them all!
Paula
Loved finding this recipe I really miss bread on keto. Only change I made was cut almond flour to 2 1/2 tablespoons added 1/2 tablespoon of psyllium husks for better texture. Soooo good. ty
Jonathan
Made these wonderful Keto English Muffins this Saturday and Sunday.
Using the whole egg tastes more like Corn Bread. (Still delicious)
Using egg whites only tastes more like Biscuits (a little more airy). (And yes Delicious)
I double the recipe and make 2 at a time… I used 3 egg whites (instead of 2 whole eggs)
We will be making both depending on the urge of the day. PS. 2 at a time in my microwave only take 1.5 total minutes, however we are using a piece of tubberware designed to do this, with a top on it and vents.
Thank you!
Cynthia
Wow – this really came out delicious. 90 sec in the micro and POOF – BREAD!
I did feel it had a corn bread consistency to it, like someone else said. That certainly does not take away from the awesome taste this has. I really enjoyed this with a huge pat of butter. Weekend brunch addition for sure!
Emily
Amazing. Paleo bread is so expensive. Now I can have fresh warm bread anytime I want for pennies. Woohoo.
Suz
I made this tonight to have with tuna for dinner. Even DH remarked how it looked right, like an english muffin, but mine was dry also. As I was making it I noticed my “large” egg was smaller than our usual large eggs. I will try again with a normal size large egg. With so little ingredients, that could be the difference. I am also trying to think of some flavor to add to it. It was a bit bland. But worked for a base to my tuna and cheese. Just couldn’t face cooking tonight! Thanks for all your great recipes.
Emma
Followed the recipe to the T and mine came out very dry. Even when I slathered it with cream cheese. Any suggestions?
Wholesome Yum M
Hi Emma, It sounds like yours was a little overdone. Next time you may want to remove it from the microwave or oven earlier.
Caroline
I have an electric pancake maker that makes four silver dollar pancakes and it cooks from the top and bottom at the same time. Could I use that to make these? I’m also wondering how long I should cook them if I try this method? I need to come up with some new breakfast ideas, and this looks like it would be great for breakfast sandwiches.
Wholesome Yum M
Hi Caroline, Yes you can make these in a pancake maker, but you will get a different final texture. I suspect they will be slightly denser using this method over the microwave. I’m not sure what temperature your pancake maker operates at, so you will need to experiment to get a good idea of how long they will take to cook through.
Rose
I make this whenever I am in the mood for a sausage breakfast muffin. It is really satisfying and I don’t miss regular English Muffins so much. So good!
Marissa Little
I did really enjoy that it got crispy and has a pretty good flavor. I do feel like it was more biscuit-y though which is disappointing. You and another website over the years have become my go to for trusted keto recipes so this is probably as good as it gets. Lol Thanks for all your hard work.
Diane
This was the BEST! I have tried just about every low-carb English Muffin recipe there is and, in my opinion, this is the only one that is like the real thing. I cannot use Almond Flour so I made it with Sunflower Seed flour. It was thick enough to actually slice it to toast it, and robust enough to stay intact and be toasted! It looked like the real deal, held together and tasted great. Thank you!
kazy
Hi There,
Why does it say gluten free baking powder? Baking powder doesn’t have gluten or am I missing something? I know some manufacturers use cornstarch to absorb the moisture, but cornstarch is made entirely from corn, a gluten free grain, it naturally does not contain any gluten. Is it because often it is manufactured on equipment shared with other grains and grain products, including wheat? Or is it because cornstarch contains carbs?
I apologize if someone else has asked this question and you’ve answered .
Wholesome Yum M
Hi Kazy, Yes, it’s because baking powder can be cross-contaminated during the manufacturing process. If you don’t have an allergy or are concerned about a trace amount of wheat, then the regular baking powder will do.
Jackie
Love this recipe, I cook mine in my Dash mini griddle and get 2 of them. Thanks for sharing!
Linda H
I love it! Was missing a breakfast sandwich on keto. This solved it! I made one serving into two small ramekins and it was perfect after splitting and toasting!
Ron LaGrone
I was super skeptical about this recipe as I walked into the kitchen to make preparations. I was craving something for breakfast that resembled an “egg mcmuff-type” breakfast sandwich. I melted the butter, added the egg, added the dry ingredients, stirred, and popped it into the microwave for 90 seconds. I watched it rise through the glass door in shock that it looked just like the video. My bread easily slid out of my ramekin. Amazingly, when I sliced my bread, IT LOOKED LIKE BREAD! I toasted my halves, added chipotle mayo, my eggs and veggies, and BOOM! I had achieved my goal. I HIGHLY RECOMMEND THIS RECIPE FOR ALL! This is a great foundation to explore what you can do with 90 second keto bread.
Ron LaGrone
This made a GREAT pizza crust, too!
Ann
This English Muffin recipe helped me to stay keto when I was craving “something” other than keto. The recipe is very quick and easy. I made it while my coffee dripped. I used a large, straight-sided mug that I usually use for heating soup and the muffin turned out exactly the right size to slice in half and toast in my toaster. I buttered the hot, toasted muffin and savored it with my coffee. I have had it three more times so far.
Amanda
I really liked how it came out. I doubled the recipe for a rectangular dish and it took 3 minutes in the microwave instead of just 90 seconds. You know? After l toasted the two pieces I made out of it, it reminded me of cornbread!
Sue
I was wondering if you could make this recipe with a chia egg.
Wholesome Yum M
Hi Sue, Yes, that should work fine in this recipe.
Evelyn a
hello, when using a rectangular glass container, like the one you suggested in place of the ramekins. How many servings should I multiply your recipe by? I want to be able to make sliceable english muffin. TIA
Wholesome Yum M
Hi Evelyn, It will depend on how large your square dish is. If the dimensions are close to the dish linked then doubling the recipe should work well.
Jennie
I’m not sure what I did wrong. I just tried making this and since I don’t have ramekins I used a 4″ ovenproof pyrex bowl. I did everything to the directions but it stuck to the bottom. I made another one and greased the bowl and it still stuck.
What did I do wrong??
Wholesome Yum M
Hi Jennie, A Pyrex bowl should work just fine. You may want to mix your ingredients together in a separate bowl and then pour the prepared batter into your greased pyrex dish for baking.
Olivia
Amazing. I’m coeliac and havent been able to find a gf english muffin or recipe for one that actually tastes good!
I’ve made these several times now and the only thing I’ve found is that sometimes they come out with big air holes. So now I mix all the dry ingredients to make a paste before adding the egg in. That now has resolved the bagel problem.
Love love love it. Ibe shared it with everyone I know.
Jennie
I did that the second time and it still stuck to the bottom. I might try it again but line the bottomwith parchment paper.
Heather
I just made these this morning and they were SO good!!! Followed the instructions to a T. Glad I looked at the comments before because I can see why you want them to cool down a little before cutting and placing into the toaster. They are hardy enough to make a breakfast sandwich with but still light and airy. I would absolutely recommend this recipe. I do have a couple of questions. If I were to make a batch for when we go camping, how long would they last in a refrigerator? How about the freezer?
Wholesome Yum M
Hi Heather, If you wanted to make a large batch of these for a camping trip, I would freeze them. If properly stored, They will keep in the freezer for up to 3 months. Smaller batches can keep in the fridge for up to a week.
Cynthia
Question:
Do you have an adjusted version of this recipe to make a whole batch of English muffins?
Wholesome Yum M
Hi Cynthia, You can use the ‘Servings’ section in the recipe card to scale up the number of english muffins you are wanting to make, but I do not have a separate recipe for a batch of them.
Alerie
Hmm, they may have needed more cooking time. Also, make sure you are using coconut flour and not almond flour. Some people try to substitute with almond flour but it doesn’t absorb the liquids as coconut flour does. A fantastic recipe for those who are trying to avoid grains. It does have a coconut flavor, but that is to be expected. You will definitely want to cut in half and toast in a pan, as suggested. I made a sandwich with mine and found that, with the right toppings, this makes an excellent bread substitute.
John
I’m no chef or a good cook at all, my health tells me I have to eat healthier, I used to love what I’ve dubbed as the inside out (large) English muffin grilled cheese. That simply and obviously put is the inside of the English muffin after sliced becomes the buttered outside of the grilled cheese. Well this recipe makes that treat of mine a lot healthier. And truly almost as good!! And the paleo keto muffin is so simple to make, redonkulous!!
Elena
Hi. Am wondering if coconut flour is needed for this? I have everything else except that.
Wholesome Yum M
Hi Elena, Add an extra teaspoon of almond flour to the recipe and it should still work.
Ashlee Turner
I used exact ingredients and measurements provided and mine wouldn’t stick together. It fell apart before I even got it to the toaster unfortunately. also, I tend to find the taste of almond flour too overpowering- can that be changed out for something else??? I love that this is so quick though- thank you!
Wholesome Yum M
Hi Ashlee, This recipe is more fragile when it’s hot. Let it sit for a few minutes and then remove it from the ramekin, it should be more sturdy that way.
Robin
If you made this in the larger Pyrex dish as suggested above to make sandwich size, would you need to double the recipe? Seems like there wouldn’t bee enough dough/batter to cover the bottom of the Pyrex dish. I haven’t tried it though.
Wholesome Yum M
Hi Robin, With the linked rectangular dishes you would probably have to double the recipe to have it fit the length of the glass dish.
Patt
This is such a good recipe! First keto type bread that I didn’t feel like I was choking on! Perfect serving size for one sandwich. So glad I tried it!!
Stephen
Quick, easy, tasty. It’s not exactly the same as the wheat version, but close.
Caroline Minneci
LOVE THESE!! Just finished a batch of 6 muffins..I added rosemary and flake salt to 3 and sesame seeds to the other 3! Love for a quick breakfast with smoked salmon or a afternoon break with nut butter..so good. Recipe works not an issue at all..thanks for a solid great recipe.
Laurie
Really like this recipe. I tried a similar recipe without the coconut flour. It really didn’t firm up or crispen.
The are super satisfying, very filling! Works well with some sweetener and cinnamon for a sweet version.
Jean
Thanks for helping us ma’am. Godbless.
Daniela Baquerizo
Sooo goood! I made it in a smaller container and it was super fluffy and delicious. I also added the trader joes “everything but the bagel” seasoning, and it was great.
100% will be making it again
Natalie
Omgoodness I just made 2 for the first time one worked and the other had difficulty coming out of the ramekin. But I think that was my fault… they taste so great
Celeste
Made these today as a trial run for Christmas Day breakfast, super quick and easy and tasted delicious although a little too eggy for my liking so I will try them with just egg whites next time. Thank you for a super recipe, hoping my daughter who is GF (not Keto like me) will also love them topped with poached egg and smoked salmon
Beverly Wheeler
I just made 9 batches. Having company and making Eggs Benedict. I had to substitute oat fiber for the coconut but came out beautifully. Easy, taste great. Thanks for this recipe. My grandson has celiac so I am always looking for gluten-free recipes. I’m diabetic so low carb makes my blood sugar very happy! Keep them coming.
Liz A
Thanks so much for the recipe! As many others expressed, finally got to have my poached eggs!! My only question is can you reduce the baking powder or sub something for it? About half way through my seconds half I started getting a very salty/metallic taste. I apologize if this has been asked but there are A LOT of comments here! Lol Thanks again!
Wholesome Yum M
Hi Liz, Is your baking powder aluminum free? If they are too salty, you can omit the salt.
Sandra
Hi
I am not a fan of almond flour (at all!) and was worried that I might not like this, but I did!! And it is so filling! I made mine in a 7,5cm ramekin and got 3 slices out, of which I could only manage 2 with my egg. The third slice I am keeping for later to enjoy with some homemade jam. I will also be sharing this with my other GF friends. Thank you very much!!!
Jack
Hi can these be frozen once cooked and still taste fine once reheated? I like to meal prep breakfast sandwiches for my kids to grab and go on those busy mornings. Thank you
Wholesome Yum M
Hi Jack, Yes, the can be frozen and reheated when ready to eat.
Lynne
Loved this, not a fan of coconut flour anymore but this is just a hint…was perfect with my Eggs Benedict! My non keto son liked it as well. It goes really well with a Hollandaise sauce. I toasted it really well so it could support the sauce, egg and ham, held up exceptionally well!
Jeni Kate
I tried this recipe this morning and it turned out great. I was so excited about having a breakfast sandwich again. Thanks for the recipe!
Elizabeth White
These are good, but I’m wondering, if we added some xanthem gum, would the chew be a little better/ less crumbly?
Wholesome Yum M
Hi Elizabeth, Yes if your english muffins are crumbly, then a TINY amount of xanthan gum (like a pinch) can help with that.
Beth
Good morning! The English muffin recipe looks and sounds delightful. However, I am allergic to coconut. Is there a substitute you would recommend for the coconut flour? I understand there to be a moisture issue when substituting coconut flour. Please advise. Thanks.
Wholesome Yum A
Hi Beth, if you have a coconut allergy you might like my 90 second bread recipe instead!
Nancy
Thanks for this, I like the size of dish you use. I don’t use the coconut flour so mine are just 5g total carbs.
Sally
I have 8 ramekins. Can I make a large recipe & divide it into several ramekins?
Wholesome Yum M
Hi Sally, Yes, I think that should work fine. Just be sure to either bake them all at once in the oven or microwave one at a time.
Michelle
Hi there! I love your recipes. I struggle with one thing though. I’m allergic to eggs and dairy. It’s a frustrating combination. I don’t have any anaphylactic shock issues but it triggers an inflammatory response that messes with my cycle among other things. Milk substitutes work pretty easily in most recipes as do cheese substitutes. Egg substitutes are another issue. I love using a new one on the market called Just Egg that has a mung bean base. I haven’t had great luck with this recipe (ends up very crumbly) or when the recipe calls for egg whites. I also haven’t had great luck recipes using the egg replacers that are arrowroot powder/tapioca starch, non-aluminum baking powder, and guar gum powder or xanthan gum. Do you have any suggestions?
Wholesome Yum A
Hi Michelle, have you tried flax or gelatin eggs? Flax does work here, but the texture is more crumbly. I haven’t tried gelatin eggs in this recipe, but they are another popular option if you have an egg sensitivity.
Nadine
have you tried chia egg? just google it.
Dianne
Love these. Have made them in the oven and in the microwave. Knew wasn’t going to be exactly the texture of english muffin, however, I really like the texture and flavor of these. I can’t use coconut flour so I used Cup4Cup wholesome flour. Yummy!
Heather
I really wanted to love this. I guess if you put on a pair of ruby slippers, close your eyes real tight, click your heels together three times and wish suuuuper hard it might maybe, possibly, taste something like an English muffin walked past it. It’s not bad. It’s crumbly in texture and with some butter and fresh berries it’s a decent breakfast. It just isn’t anywhere near English muffins.
Jennifer
I can’t eat coconut flour – HELP! I really want to try these.
Wholesome Yum
Hi Jennifer, some people have had luck substituting a little extra almond flour. You might like this microwave bread recipe instead, since it doesn’t use any coconut flour.
Mari MacNeil
Turned out perfect. Key is not to overmix. Looks exactly like an english muffin even with craters. Left out coconut flour since i didnt have any and just added extra almond flour. Tastes great! Might experiment by adding hemp hearts or chia next time. Love this recipe!!
Eliz
Quick easy and tastes great. Can’t beat this one for an anytime favourite.
Kathy
So grateful to have found this recipe. I was craving something bready but had little time to make bread. The first time it came out ok but felt something was missing. The second time I added half a Tbs of flaxseed meal and halved the coconut flour. This added a little nutty flavor to the mix. It was what was missing for me. Cant wait to make poached eggs. Thank you.
Miguel
These are so far from an English muffin. There are no nooks and crannies, so they are more like an almond biscuit.
Wholesome Yum
Hi Miguel, sorry to hear that. Perhaps you’ll like my 90 second bread recipe better?
Sina
Taste great fluffy and not dry. Did it in the oven but the bottom stuck to tha ramekin. Dont know why. It happens to me quite often
out isn’t your receipe. But I give it a 5 star
Sara Larson
How will I bake the 2 minutes paleo english muffin?
I prefer not to bake it in the micro.
Maya | Wholesome Yum
Hi Sara, You can bake for 15 minutes at 350 degrees instead.
Lilly
I tried the English muffin knockoff this morning. I made three 3.5” ramekins and had three results. The first was over-cooked and hard, but I sliced it in half and toasted it in a toaster oven. Left it too long so tops were blackened! Second one was still cooked a bit too long, so was hard. The third was a success! Crispy outside, buttery and soft inside. Yum! A lot of calories, but when you crave bread for your Paleo breakfast, this fits the bill deliciously!
Lindsey
These sound wonderful. Do you think it would be possible to make without egg? Maybe replace with a flax egg and/or add baking soda or powder?
Maya | Wholesome Yum
Hi Lindsey, You could try a flax egg but they are a lot more crumbly that way.
Anya Lowe
I make this recipe often. It’s a great carrier for my cream cheese and smoked salmon or my eggs and hollandaise or toasted sandwiches. I have Prego brain right now. I normally double the recipe. I put the wrong amount of coconut flour in causing me to make 12x the original servings. Lol I baked it at 350 for 15 minutes in a shallow pan. Came out great and I have bread for the week.
Sarah
Thanks so much, I made this for breakfast today and it turned out perfect. Topped it with a fried egg, a homemade sausage patty and some cheddar, I am still full! I am going to try one in the oven next to see which I like better before making a HUGE batch!
Lee
This is a great recipe and I love being able to have my beloved Eggs Benedict again. These toast up beautifully. Thank you for sharing this recipe.
It may vary by microwave, but 90 seconds in mine is far too long. After 65 seconds my muffin is firm and done.
LH
Yeah!!! Thanks, I got to make my husband some Eggs Benedict! For the almond flour, I used half almond meal and half golden flaxseed meal. Looking forward to trying it with actual almond flour.
Sam
This was amazing!! So much better than any gluten free/keto bread thing you could find at the store!
Frank
Hi, these recipes look great but I have a nut allergy. Is there a good substitute for the almond flour? Thanks
Maya | Wholesome Yum
Hi Frank, Sesame flour or sunflower seed flour would probably work, but the flavor and texture would be a bit different.
Mimi Mills
Tried this for the first time today. It was just what I needed to get over my immediate need for bread! Loved that it was ready in under 3 minutes total! I will definitely be making this again! Thank you, Maya, for all your hard work and wonderful recipes!!
Kelda Mann
Can I multiply the recipe to make several at one time or do they have to be mixed up individually. I pre make egg whites in a large muffin tin pan. Would this work for these and then just toast them each day for the week?
Maya | Wholesome Yum
Hi Kelda, Yes, you can definitely do that!
Joey
This was delicious!
Cris Robes
These came out perfect! I whipped up 2 batches in separate pyrex bowls and let them sit 3 minutes before microwaving. They do smell a bit eggy when cooking. They slid right out onto a cooling rack. Sliced them in half and popped them in a toaster oven. I can have poached eggs again and my husband can have his breakfast sandwiches. Thank you so much for this great recipe! It will be made quite a bit around here.
Trish
Can’t get easier, and tastes great! Wonderful with more butter on top.
Marcelle
FINALLY got around to making this today and IT ROCKS! It did smell a bit eggy out of the microwave so next time I will try your suggestion about using just egg whites. But I was floored when it came out of the toaster! So crispy and SOOO yummy! Eggs Benedict here I come! WOOHOO!!!!
Holly Hayes
Hi, for nut allergy, can you recommend an alternative? Or have you tried all coconut flour?
Maya | Wholesome Yum
Hi Holly, You can try sunflower seed meal or sesame flour instead of almond flour. I don’t recommend all coconut flour, it’s very drying and you’d need a totally different recipe for it to work.
Nadia Doucet
Hi, this sounds delicious. Would I be able to sub the almond flour with oatmeal?
Wholesome Yum M
Hi Nadia, I’m sorry, I don’t think that would work.
Gemma
Me and my partner have been keto for a year (he’s type 1 diabetic, so low carb, high fat is a complete game changer for our lifestyle) we’ve been using variations of this recipe from day one. Grating cheddar into the mix, with fresh chilies, works a treat. Also for a sweeter variation, I highly recommend adding cream cheese and cinnamon and using them to make french toast – finish it with fresh fruit/berries.
Helen Spillane
OMG!!! I have never liked English Breakfast Muffins….. But I was looking for something quick and I thought I’d give these a go….because they came up in my notifications, at just the right time!! Can I just say WOW!! These were Fan-Bloody-Tastic!!
Pat Marino
Can you use cassava flour instead of almond flour? Thank you.
Maya | Wholesome Yum
Hi Pat, I haven’t tried that. You probably can, but it wouldn’t be low carb. It would still be paleo, though.
Michael Murdock
I have been missing English Muffins since going gluten free and low carb. Made these this morning and they are AMAZING!
Johanna
This recipe is truly forgiving!
I have regular baking powder so the taste was strong so I decided to cut in half for next time… (and also put aluminum free on the shopping list)
So this morning before work I decided to make baggies to bring to work so I can have for breakfast and lunch.
So I make two little baggies up, skip the salt because I have salted butter and then I used half amount of baking powder.
Arrive at work and set off to make my food…
As I am mixing the egg I am like -oh so this isn’t right… I realize I only added 1 tablespoon of almond flour! So I get my other baggy and add it all in. Now I have a total of 2 tbs almond flour 1 tbs coconut flour and 1/2 tsp baking powder
So I know I need to add a second egg because of the coconut flour!
I microwaved it for 90 seconds and it was way not done yet (maybe all the egg maybe the wattage) so I added another 90 seconds
Took it out slid it out the bowl let cool a bit and then sliced in half. Stuck one in the fridge for lunch and toasted the other.
Coworkers said it smelled delicious
Added butter, cream cheese, and Mrs Dash onion and herb seasoning
It tastes great! So another variation, a bit eggier but not wet and spongy once toasted. Very crumpet-like
3 net carbs, 6.7 protein, 16.3 fat
I ate half now and will have half later!!
Nancy Wade
Excellent!! I make four of them at a time they’re perfect!!!
Lisa
OMG this was delicious! I’ve missed my daily toast and butter in the morning and when I saw this recipe, I had to jump to make it. My husband was skeptical and hesitant to try it but the muffins were so tasty! for me, it was reminiscent of a toasty corn muffin with a buttery crisp top. Thank you so much for this escape from eggs and bacon for breakfast!
Cheryl
Very easy and delicious. I used soy flour and almond flour, equal part and was what I had on hand. I also used vanilla and apple cider vinegar. The vinegar neutralizes the soy taste. The vanilla just for taste. Light and fluffy and will definitely make again.
Sandra
Hello, Maya:
Just saw this today, & would like to make these. Yes, this recipe goes back to 2015 and I look a look at your video that shows how to make these. But…I would like to know where you got the dish with the handles on it for making these wonderful looking muffins. (Amazon doesn’t have them. And, btw, neither do they have the square dishes any longer. I’m finding out that Pyrex has stopped making a lot of things lately).
I have arthritis in my hands, and those handles would be a great help to me with maneuvering the bowl in order to flip it upside down to remove said muffin. Please don’t make me cry & tell me that these aren’t around anywhere.
I am a member of wholesome yum, and really like the recipes here as they are so helpful.
Thank You in advance for your reply.
Sandra
Maya | Wholesome Yum
Hi Sandra, I added links to all the baking dish options to the post right above the recipe card. There is a dish like that with handles available here. 🙂 The rectangular containers are also available here. Hope this helps and that you’ll love the English muffins. Thank you so much for following along with me!
Claudia
Hi I was just curious about the net carbs calculation, isn’t carb subtracted from fat to arrive at net carbs?
Maya | Wholesome Yum
Hi Claudia, No, fat has nothing to do with net carbs. Net carbs are total carbs minus the fiber and sweeteners.
Claudia
Thank you for the clarification, I get confused with the fat and the fiber : )
I have to agree, this recipe is super easy and I was amazed at the results. It does have a heavy “egg” flavor, Any way around this? Also, topped with either an egg, or sliced avocado or even just butter, all you taste is the muffin. It seems to drown out any topping. Any suggested alternatives?
Maya | Wholesome Yum
You could try replacing the yolk with another tbsp egg white to reduce eggy flavor. Or, you might like this 90 second bread recipe.
Claudia
Thank you Maya 🙂
Chris
Can you make this recipe without almond flour? Im allergic to nuts
Maya | Wholesome Yum
Hi Chris, This one is pretty difficult to make without nuts. You could try sesame flour or sunflower seed flour, but the taste would be different.
Georgina
Very tasty, I think the microwave version “bakes” best. Seems more like a scone to me, but who doesn’t like scones!?
Gloria Hernandez
WOW it’s really good.
I made it for breakfast today and surprise my husband like it.
I followed the oven recipe exactly as is and the result was great.
Thanks!!!
Maya | Wholesome Yum
Yay, so glad to hear that, Gloria!
Sarah
Thank you for the recipe! I was wondering if you think it would work to make a large batch in a muffin pan. Do you think I could just x everything by 12? Thank you!
Maya | Wholesome Yum
Hi Sarah, Yes, that should work! The only thing is, muffin pans are much smaller than a normal English muffin size, so you might want to do a bunch of ramekins instead.
Gordon Wagner
Tried this today in a Pyrex vessel, looks good and smells good, but it did not want to come out of the Pyrex! Maybe I’ll try some parchment paper next time.
Maya | Wholesome Yum
Greasing it can help next time. Also, sometimes it means it needs to cook for a bit longer.
Karen
The taste of the English Muffin was good, but it was way too dry. What can I do to change that?
Maya | Wholesome Yum
Hi Karen, It might be that it was overcooked, so you can try reducing the microwave time next time. Other than that, feel free to add more butter to the batter if you’d like. You may also like this 90-second bread recipe.
Kirstin
Yyyyyyeeeeesssssss!!!!! Finally a bread alternative that tastes great and I can easily whip up! So glad I found your page!! I will try the 90sec bread recipe next!
Maya | Wholesome Yum
Yay, so glad to hear that, Kirstin! Hope you like the 90 second bread just as much.
Carmen
OMG! I made this for breakfast this morning. Followed the recipe exactly as is and turned out great! Sliced in half and toasted til a little crispy. I was craving a little something sweet so I topped it with butter and cinnamon sugar(made with Pyure and ground cinnamon) and it was amazing! Very filling. Will definitely make again….and again
Maya | Wholesome Yum
I am so happy you liked it, Carmen! Thanks for stopping by!
Maddy
I don’t know what almond flour you’re using, but when I built this recipe on Sparkpeople’s recipe page, there were 7.5 net carbs per muffin. I made the recipe as written. I’m using Bob’s Redmill super fine blanched almond flour. I noticed that the unblanched Bob’s has more fiber, but still not coming out to your number of 4 net carbs.
They’re delicious by the way.
Wholesome Yum L
Hi Maddy, thank you for the great feedback on this recipe. We use the USDA Food Database for our nutrition calculations which is the most reliable. The almond flour brand we use has 6g of total carbs and 3g of net carbs per 1/4 cup serving.
Ciar
I am SO exciting about making these! I have a question though – has anyone tried freezing them at the stage when they’re cooked, but not toasted? As in, slicing in half and freezing, then at some point taking them out an toasting straight from frozen?
I used to do with with my regular homemade bread just fine, but is there any reason it wouldn’t work for these?
Maya | Wholesome Yum
Hi Ciar, Yes, you can definitely do that!
Crystal
Do you know the carb count for this? I loved it by the way!
Maya | Wholesome Yum
I’m glad you loved it, Crystal! The nutrition info is on the recipe card above – 4g net carbs in the entire recipe.
Suzanne
This recipe is great. Thank you so much. I toasted it and made a breakfast sandwich. Very easy and filling. Best I’ve had since starting low carb two months ago. I will try more of your recipes! I appreciate your work.
Maya | Wholesome Yum
I am so happy you liked it, Suzanne! Have a nice day! Please come back again soon!
Angie
I love this recipe!
However, I can’t seem to keep them from falling apart. They’re very crumbly. What am I doing wrong?
Also, they stick to the pyrex rectangle pan and the ramekin.
Maya | Wholesome Yum
Hi Angie, It might be that they need to cook for longer – this can cause both the crumbling and sticking. You can also try this 90-second bread recipe that is similar but more sturdy.
Mandy
Thanks for this great recipe. Half a muffin with a poached egg has become breakfast most days. Muffin is much more filling than regular bread. If you feel like something a little sweeter, adding cinnamon and a little sweetener is nice, toasting the muffin halves and spreading with cream cheese 🙂
Maya | Wholesome Yum
I am so happy to hear that, Mandy! Have a nice day!
Veronica
I love this recipe. Also I started experimenting with ingredients and made a chive and will try more. It gave me ideas. I used a large ramkin and it was perfect for the recipe. I have an 1100 watt microwave and & it took 90 seconds. It toasted well. I tried almond milk for a lighter batter. Thank you. I didn’t see where to put pics or I’d attach.
Maya | Wholesome Yum
I love to hear that, Veronica! Please come back again soon!
Lisa
This is delish! Can be used with sweet or savory toppings! Any idea how long it stays in the fridge without being toasted? Thanks!
Maya | Wholesome Yum
You can store these in the refrigerator for a few days, Lisa. Go ahead and use whatever toppings you’d like!
Bryan L
Hi – should the egg yolk be included? There’s no explicit instruction to remove it from the large egg, but the ingredients list mentions egg whites as a substitute. Thanks!
Maya | Wholesome Yum
Hi Bryan, The recipe as written uses one whole egg. If you’d like, you can use 3 tbsp egg whites instead.
Lisa Myers
Thank you so much for sharing this delicious and versatile recipe! I’ve made it a few times following the directions exactly. I allow it to cool for a few minutes in the mug before slicing it in half and popping it into the toaster. This morning, I added a pinch each of onion powder, garlic powder, thyme and rosemary. Topped the toasted slices with cream cheese and served with a slice of warm Jamon Serrano, a slice of warm prosciutto and a few strawberries. It was a wonderful change of pace. I wish I could add a picture! I’m going to try adding some cheddar cheese and jalapeño peppers in the near future! I’ll let you know how it turns out!
Maya | Wholesome Yum
Thank you so much, Lisa! Adding those spices and toppings sounds delicious, too. I don’t have a way to upload a picture here, but if you have Instagram, you can tag me @wholesomeyumblog or use hashtag #wholesomeyum.
Leslie Lawson
Just tried the Mug Bread, and it was a cross between corn bread and an English muffin. I liked it very much. Has anyone tried putting sweetner in it ? I could almost taste cornbread. The only problem i had was it came out like a popover and it was flat when I put is in the microwave. Any suggestions to get it flatter on top?
Maya | Wholesome Yum
Hi Leslie, I’m glad you liked it! You can put sweetener in it if you’d like. It rounds less if you make it in a wider container, like a large ramekin. You might also like my other 90 second bread recipe.
Lisa Holmes
Wow – perfect recipe! Tastes buttery – the texture is between a corn muffin and an english muffin. Super easy and quick to make! Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Lisa! Please come back again soon!
Karin
These are fantastic!!! Have you ever tried making them in larger batches? I would love to make a dozen at a time.
Maya | Wholesome Yum
Hi Karin, I’m glad you like them! Yes, you can make them in larger batches. Just use multiple containers. You may need to adjust the cook time up a bit, but not a lot if it’s still similarly sized containers.
Nicole
Made it in an old Tupperware sandwich container instead of a ramekin. Turned it into a grilled cheese
Maya | Wholesome Yum
Sounds delicious, Nicole!
Andrea
I love this recipe. Thank you so much. I eat this almost every morning! I subbed one tbsp of the almond flour with one tbsp of organic PB2 powdered peanut butter and it is perfect!!!
Maya | Wholesome Yum
I love to hear that, Andrea! Thanks for stopping by!
Jules
Hi – do you mix the remaining ingredients with the ghee butter… or separately? Is the ghee/butter supposed to line the bottom of the ramekin? I mixed everything together and the muffin stuck. That being said… excellent recipe! Total keeper. Thanks!
Maya | Wholesome Yum
Hi Jules, Yes, mix it together. If it stuck, it’s possible that it needed to cook for a bit longer. Also, did you run a knife along the edge to help release? If you want to be on the safe side next time, you can mix the batter in a bowl separately and grease the ramekin before adding it in and cooking. I don’t ever need to do this, though.
Jules
Thanks, Maya! Yes, I have run my knife around the edge (sides), but the bottom always sticks. Makes for more of that craggly english muffin texture, though, so it’s kinda cool… but will try cooking longer or buttering the ramekin next time and see how it goes.
I shall try your paleo bread recipe next — super exciting. Thanks for all the great recipes with easy ingredient lists!
Michelle
Can you use all almond flour or is the coconut flour really necessary?
Maya | Wholesome Yum
Hi Michelle, The combination improves texture compared to almond flour alone. You can try this 90 second bread recipe if you don’t want to use coconut flour.
Cynthia
Is there anything else to replace the coconut flour? I want to try these before I invest in coconut flour that I may not use much. I have the Bob’s Red Mill 1 to 1 gluten free flour. Will that work?
Maya | Wholesome Yum
If you replace the coconut flour with something else, they’ll be different so you won’t really be trying to see if you like the recipe. But if you want to, you can use an additional tbsp of almond flour instead of the 1/2 tbsp coconut flour. I don’t think they taste as good that way, though.
Sheila Chafe
Could you please let me know saturated fat found in your 90 sec bread recipe and English muffin recipe? I’m doing Weight Watchers and trying to do low carb with it and to do point system. I need to know saturated fat, calories, sugar and protein.
Maya | Wholesome Yum
Hi Sheila, The only nutrition info I have readily available is on the recipe card – total fat, protein, total carbs, and net carbs. If you need other details, I recommend plugging your ingredients into an online calculator. I hope you’ll like the recipes!
Gina
Thanks for the recipe, I made these in two small ramekins and they came out well, although tasted rather eggy, would it help if I toasted them more? I’m rather new to this!
Thanks.
Maya | Wholesome Yum
Hi Gina, Yes, definitely toast them! That changes their flavor and texture quite a bit.
Lynn Webb
Thank you so much! My son has been wanting English muffin pizzas and I had been avoiding it, but these seem easy to do without all the junk.
Maya | Wholesome Yum
I am so happy you liked them, Lynn!
Momoko
Thank you! I made these when I was craving bread. I’ve lost 35lbs w/ keto diet! 153 to 118 and i didn’t want to eat the regular english muffins my mom had. The rest of the comments are all what I kinda messed up on. Original recipe is awesome.
Next time I’m going to let my butter cool so it doesn’t cook the egg white and also I will add more salt and garlic powder addition bc I love plain bread w no butter.
This is a really great simple recipe and easy for beginners to baking without flour.
Thanks Maya!
I’m your new biggest fan!
Maya | Wholesome Yum
Congratulations! Thanks so much for stopping by!
Linda M Shaw
I tried the English muffin recipe. I added only 3 drops honey instead of the other sweeteners. It took the bitter taste away. This is a wonderful replacement for bread.
Linda M Shaw
I was wondering if you could use honey instead. I didn’t see honey on the sweetener chart.
Maya | Wholesome Yum
Hi Linda, I don’t use honey because it’s still sugar and not low carb, but if you are paleo you definitely can.
Tyler White
Hi, is English muffin toasting bread low carb, yes or no?
Maya | Wholesome Yum
Hi Tyler, Yes, it’s low carb! Every recipe on this site is.
Carrey
Can you use Trim Healthy Mama baking blend in exchange for the almond flour?
Maya | Wholesome Yum
Hi Carrey, If you want to use THM Blend, I actually recommend replacing both the almond and coconut flour with it. The end result will be slightly different but similar enough.
Anne
Can’t wait to make this. What size ramekin bowl, meaning ounces? I’m needing to order from Amazon. Thank you.
Maya | Wholesome Yum
Hi Anne, I recommend a ramekin 4 inches in diameter, so either 8 oz or 10 oz. Here are the ones I like.
Felicia
I can’t have almond flour, is it just as good using just coconut flour? 🙂
Maya | Wholesome Yum
Hi Felicia, Sorry, no, they are not interchangeable. If you can’t have almond flour, you can try replacing the almond flour with sesame seed flour or sunflower seed flour. Or even another nut flour if you can have other nuts. Coconut flour can’t replace almond flour, though.
RhondaScheppmann
I have a very similar recipe that’s just a little bit more in volume and I do it in coffee mugs in the microwave. One thing I do with them is slice thin, season them appropriately and put them in the oven, low and long, and make crackers.
Maya | Wholesome Yum
Great idea, Rhonda! Have a great day!
Liz
Absolutely love these English muffins. The recipe is super easy & has turned out perfectly every time I’ve made them. I make mine in a large mug & slice into three & toast in my toaster. Thanks for the recipe!
Maya | Wholesome Yum
I am thrilled you like them, Liz! Thanks for stopping by!
Lisa
Just made this recipe, made one for hubby too. Turned out great, really satisfied the brain craving for bread. Thank you for sharing!
Maya | Wholesome Yum
I love to hear that, Lisa! Thank you for stopping by!
Danielle
I am such a skeptic about cooking things in the microwave, but I took the chance and am so happy I did! Haven’t had this kind of breakfast sandwich in so long. Thank you for the easy recipe! Will become a staple of mine!
Maya | Wholesome Yum
Hi Danielle! I am so happy you liked it! Have a great day!
Jean Kaplan
I have been looking for a substitution for the English Muffins I have become addicted. I really didn’t expect to like these, but they are great! Can they be made ahead and frozen or refrigerated?
Maya | Wholesome Yum
I’m so glad you like them, Jean! Yes you can make them ahead (cook ahead, don’t store the batter). Store in the fridge for up to a week or freeze for longer. I like to reheat in the toaster.
Fawn
OMG, delicious and easy. I’ve been searching for a low carb bread. Found it!
Maya | Wholesome Yum
Thank you so much, Fawn!
Ronda
I love these! Thank you so much for the recipe. I’m using these toasted with cream cheese, smoked salmon, a bit of smoked salmon, and everything bagel seasoning. So delicious!!!
Maya | Wholesome Yum
Oh that sounds delicious, Ronda! I am glad you like it!
Meggan
I don’t own a microwave, but this sounds amazing…any chance you’ve attempted to make this in an oven?
Maya | Wholesome Yum
Hi Meggan, Yes, you can make it in the oven! I added instructions to the recipe card.
Jane
I’ve been making these for a while now. Although we are not fully committed to a Paleo lifestyle, we are heavily into low carbs in order to improve our health and lose weight.
My hubby loves English Muffins for breakfast and usually ate 1/2 of one every day. Still, that was a lot of carbs. When I found this recipe I was so excited. I find I can double the recipe and get 3 muffins from it! I use a 3 1/2″ diameter ramekin and it’s perfect. Thank you so much for this great recipe.
Maya | Wholesome Yum
That is great, Jane! Thank you for stopping by!
Heather
This “bread” is also great for making mini pizzas. Add low carb pizza sauce, cheese and your favorite toppings and bake or broil til golden. This has seriously helped me through pizza withdrawal!
Maya | Wholesome Yum
That’s good to know! Thank you, Heather!
Marjola McNulty
I used a 4 inch round ramekin and baked in the oven for 15 minutes. However, they were stuck to the bottom. Should I be greasing the ramekin before adding the ingredients?
Maya | Wholesome Yum
Hi Marjola! Usually once you melt the butter or ghee and mix the ingredients it greases the ramekin on its own. You can also grease separately if you’d like!
GiGi Eats
THIS SOUNDS BOMB! I have yet to try and make my own english muffin!
Maya | Wholesome Yum
I hope you like them! Thanks for stopping by!
Stacy
I made these for almost a year – fluffy & delicate texture. Now they are always super dense & crumbly. I bought a new can of baking powder but it did not help. Anyone else have trouble?
Maya | Wholesome Yum
Hi Stacy, Sorry you started to have trouble with them! That’s odd that they were great for you before and then something changed. Can you think of anything else you’re doing differently or different ingredients you are using?
Margaret
Tried these today as I was feeling lazy and didn’t have any leftovers in the fridge. I accidentally forgot the baking powder (see, lazy!) but they still came out great. I topped with avocado, ham and some melted cheese. Keto toasty!! Hurrah! It hit the spot. Will try the baking powder next time, but it wasn’t bad at all without it, maybe just a little dense. I also don’t have any ramekins so I just did it in a flat-ish bowl. It was a little rounded but I don’t care, still tasted the same.Thank you, it’s a great quick lunch option
Maya | Wholesome Yum
I love the avocado, ham and cheese you added, Margaret! Yum!
Linda Ferris
The first time I made these, I didn’t have fine almond flour I guess my almond flour was medium grind. The English muffin was very grainy. I tried again, carefully grinding the flour in a coffee mil. The second try was a success.
Maya | Wholesome Yum
That was smart, Linda! I am glad you liked them!
Shelley
This seems like 307 calories is high for what this is. One slice of Ezekiel bread is only 80 calories.
Maya | Wholesome Yum
Hi Shelley, This makes two large slices, bigger than than Ezekiel bread. Even then, this is a low carb recipe, not a low calorie recipe. Ezekiel bread is better than many others from a nutrient standpoint, but it’s still wheat and still fairly high in carbs and not paleo friendly. I actually think this is more filling than regular bread and I’d much rather have 1 slice of this than 2 of regular bread. Of course it’s up to you what your preferences are.
Janet
LOOOOOOVE, did i say love this bread! I added 1 T of psyllium husk powder and used 1T less almond flour and avocado oil instead and omg! Its like a biscuit. Thank you
Maya | Wholesome Yum
I am so happy to hear that, Janet! Thanks for stopping by!
Nancy
Looked great, toasted fine but texture was extremely dry ☹️ Any ideas?
Maya | Wholesome Yum
Hi Nancy, One likely culprit might be too long in the microwave, which can dry it out. You can also try adding a little more butter next time if you’d like.
Wendy
This makes a wonderful little grilled cheese sandwich! Pepper jack and cheddar cheeses with fresh spinach in the middle, and I was set for National Grilled Cheese Sandwich Day!
Maya | Wholesome Yum
That sounds delicious with pepper jack and spinach! Thanks for sharing with us!
Callie
I liked it very much. SUPER easy to make and toasted up perfectly. I am going to put all the dry ingredients into snack bags so I can have a bunch ready whenever I want to whip one up! Thanks so much!
Maya | Wholesome Yum
I am so happy you like it, Callie! Have a great day!
Sarah
I did this for the first time today and am excited because I truly think I will be able to return to keto for the first time in many years because of a few recipes like this one. I added a bit of “everything bagel” seasoning to the top and it was so awesome. Smeared grass-fed Irish butter on it and I was in heaven.
I would like to figure out an AIP version of this and the most important part would be changing the egg to gelatin. Have you ever tried to substitute gelatin for the egg? I am concerned because a critical element to using coconut flour successfully is to add the egg but I feel a lot better NOT eating them. Any idea the ratio for it?
Maya | Wholesome Yum
Thank you, Sarah! I’m so glad you liked it. I love everything seasoning, too.
I’ve never tried substituting gelatin for egg. I have heard that people have done it with a flax egg, but those are not allowed on AIP either. Besides, almond flour is not allowed on AIP and is a major component of this recipe. If you just want to get rid of the egg though, a flax egg is the easiest way to do it. Let me know if you try using gelatin otherwise.
Kathy
These are so good, AND so easy! Thank you!
jenny
Just tried it. Fabulous! I can have my sausage mcmuffins again! Going to freeze some up. Very good!
Maya | Wholesome Yum
I am so happy you like them, Jenny! Have a great day!
Wendy b
Allow me to start with WOW! I absolutely love the Low-carb English Muffins!! I’m looking at a confirmation for diabetes this week, so I’ve begun the search for tasty low-carb, low sugar options…and the heartier the better as my life is full with work, family, and fitness training nearly daily. Well done – thank you!
Maya | Wholesome Yum
Hi Wendy! I am so glad that you liked the English muffin! Have a great day!
Deb
Made this tonight and it was delicious! I have an old toaster, so it didn’t toast it as nice and golden as in the photo, so I think it’s time for another (or a toaster oven). But it is tasty, super easy to make, extremely satisfying while at the same time quite light. I will definitely make this again. Thank you for coming up with it!
Maya | Wholesome Yum
Hi Deb! I am so happy you liked the English muffins. It’s definitely a great excuse to buy a new toaster! 😉 Thanks for stopping by!
Lexie
Do you have to put the baking powder in, it tastes bad in other things I have made
Maya | Wholesome Yum
Hi Lexie! You shouldn’t be able to taste baking powder at all. Have you checked the expiration date to make sure it hasn’t gone bad?
Inez
Excellent recipe — thank you! Next time, I will use 2 egg whites, as I’m not fond of the eggy taste of low-carb breads, but that’s just preference. The muffin came out just as you described and toasted up nicely. I microwaved some frozen berries with 2 oz of cream cheese and mashed that together to make a topping — was like having French toast!
Maya | Wholesome Yum
What a great idea, Inez! I will have to add the berries and cream cheese to mine next time! Have a great day!
Mary BARBER
I’m love this recipe. It’s perfect for my Paleo diet.
Maya | Wholesome Yum
Hi Mary! I am so glad you liked these English muffins! Thanks for stopping by!
Katie
When you use the pyrex rectangle dish – do you still microwave it? Does it change the cook time?
Maya | Wholesome Yum
Hi Katie, I do still microwave it and the time stays about the same, maybe slightly less. The time depends on the thickness of the batter, so takes longer if you use a much smaller dish or less time if using a larger one. If you prefer to use the oven, I’ve tried it in a large oven-safe ramekin which works great. I assume that a Pyrex glass rectangular dish would also work in the oven, but haven’t tried it.
Isabelle peterson
awesome recipe – have done it several times already, every time with perfect results.
Light and delicate – very satisfying. they are large! I cut each one in half and save 1 slice for the next day.
Maya | Wholesome Yum
Hi Isabelle! Thanks for stopping by. I am so glad you like them. That is smart to save the second half for tomorrow’s breakfast!
Marina
Made one today. Baked it in the aga for about 15 minutes. Delicious!
Terri
Does it absolutely need the coconut flour? Can you use all Almond flour?
Maya | Wholesome Yum
Hi Terri, The texture is better if you use both. But, you can probably replace the 1/2 tbsp coconut flour with approximately 1 1/2 tbsp almond flour (in addition to the amount already in the recipe).
Susan friar
I don’t have a microwave. How can I cook the muffins in an oven?
Maya | Wholesome Yum
Hi Susan, use an oven-safe ramekin and bake for about fifteen minutes at 350 degrees F. 🙂
KaRine scott
Loved this!
Nancy
Could I do it in the oven? Could you tell me the temperature? This is awesome but I don’t like the microwave and I don’t have one. Thanks.
Maya | Wholesome Yum
Hi Nancy, if you’d rather not use the microwave, just use an oven-safe ramekin and bake for about fifteen minutes at 350 degrees F.
Roberta
Can I substitute flax eggs? And vegan butter?
Maya | Wholesome Yum
Hi Roberta, Possibly, but I haven’t tried. Let me know how it goes if you do!
Terese
These are so easy and awesome toasted!
Latisha
These are AMAZING! Paleo is so hard to follow sometimes because sometimes I just want a breakfast sandwich or something that’s remotely like bread. These HIT THE SPOT. I’m so grateful.
Kathy
I’m so glad I found this recipe! It was so quick, easy, and yummy!
Kathy
I made it again today and used it for a grilled ham and cheese sandwich…OMG, FANTASTIC! This is a game changer for me, Thank you,
Cheryl
OMG, this recipe is everything! Mine came out perfect. I feel the possibilities for this are endless. Ate it plain, toasted with butter but next time I’m going to try adding some garlic powder, and spices. Maybe a little parm cheese to re-create the red lobster cheesy garlic biscuits. Oh my yum!! Thank you!!
Kim
Hands down the best bread/English muffin I have come across. I left out the coconut flour. I really don’t like that flavor. I also left out the salt. I broiled it on both sides then butter and peanut butter. Thank you for posting this. It will be a go-to quick solution for toast. 🙂
Joe B.
Simply the best low carb recipe, hands down. Nothing else comes close. One test of a good recipe, is how it performs time and time again. I can attest that after six or more tries, this recipe never fails.
I add a pinch of s/p, garlic and onion powders but that’s just me.
Try this for a lox and cream cheese breakfast feast!
Maya | Wholesome Yum
Thank you, Joe! That means a lot!
Angela Smith
I make these in bulk! 10-15 at a time. I measure the dry (small zip bag or container). Measure the butter (wrap in parchment paper). Store everything in the freezer in a gallon zip bag.
I take the “set” out and leave on counter to warm up a little while I’m prepping the family’s breakfast. Melt butter, add egg, mix, add pre-measured dry, mix, cook, toast, eat. Having them in the freezer is such a blessing. I’m not tempted to devour the bagels everyone else is eating. Happy mom dance.
Maya | Wholesome Yum
Thank you, Angela! Great idea to make them in bulk!
Debra
Thank you for sharing this recipe. I just made this and it turned out great. Oh the possibilities for making it sweet or savory. I used a small corning ware dish so when split and toasted it looked like sliced bread. I am new to KETO and was becoming discouraged from some of the failed recipes but this one made my day.
Maya | Wholesome Yum
Thank you, Debra! I’m glad you found a recipe you like!
Karen
YUM!! Thank you Maya! These were so easy and taste yummy. I added some onion granules and chives and they were so tasty. I tripled the recipe so have another couple left over. Can you tell me how best to store these please Maya? Thanks for your revolutionary ideas!
Wanted to post a pic big not sure how to!
Maya | Wholesome Yum
Thank you, Karen! That sounds delicious. They are fine at room temperature for maybe a day, but I usually store them in the fridge to keep for longer if making several.
JC
Butter/ghee is not paleo, and gluten-free baking powder may or may not be paleo (may contain cornstarch), but otherwise this looks great. Especially after a skim of a few reviews. To make it paleo, one could use coconut oil in place of butter/ghee. Looking forward to trying this.
Maya | Wholesome Yum
Some people include grass-fed butter in their paleo diet but you can definitely use coconut oil as well! I hope you like it! 🙂
Rene
This was really good. Not been doing low carb long, but getting used to the *grainy* texture of things that use almond and coconut flours. I added some nutritional yeast to the batter. Gives it a slight yeasty taste which I love. With so many different recipes out there, it can get a little frustrating trying to find a good one. This will be my regular go to recipe from now on. Thanks.
Maya | Wholesome Yum
Thank you, Rene! I’m glad you found something that works for you.
Brenda
I had a craving for pizza and decided to use this recipe for the crust. Once it was toasted I added pizza sauce, mozzarella cheese, and pepperoni. Then I put it in the microwave just enough to melt the cheese. It was so good and definitely hit the spot.
My go to for this recipe is to add 1/2 tsp sweetener and 1/2 tsp ground cinnamon to batter. Once toasted I spread with butter and sprinkle on some sweetener. Amazing!
Maya | Wholesome Yum
Thank you, Brenda! I’ll have to try some of your ideas!
Shelby
Made this recipe this morning and it turned out awesome! I love how easy it is and it tasted delicious! I went with egg whites and added a little bit of garlic powder to mine. Yummy 🙂
Maya | Wholesome Yum
Thank you, Shelby!
Ali
Help, this FLOPPED. Everything combined into a course crumb. I reread the recipe and the only thing I messed up was I did 1/2 tsp coconut flour instead of 1/2 tbsp but that does not explain the dryness. Watching the video it looks like you use more than 1tbsp butter, maybe 3? I ended up adding milk until it just formed ball. The result is still very dry and doesn’t hold together well.
Loved the idea of it, any suggestions would be appreciated 🙂
Maya | Wholesome Yum
Hi Ali, Sorry it didn’t work for you. Did you by chance use almond meal? That is a lot more coarse. The only other thing I can think of is if your egg was very small – it should be a large egg. The recipe (and video) only uses one tablespoon of butter, not three. I’ve had lots of people say they like this recipe, so I hope you’ll try it again.
Rebecca
Amazing, totally shocked that this worked! Will be my go to for a bread/bun substitute.
Maya | Wholesome Yum
Thank you, Rebecca! They’re great for breakfast sandwiches!
Diana
I love these but, I did feel burning in the back of my throat from the baking powder. Think I will decrease the baking powder to 1/4 tsp. Will they still work?
Diana
Maya | Wholesome Yum
Hi Diana, I haven’t noticed that from the baking powder, but you could reduce it if you want. You won’t get as many “nooks and crannies” in the English muffin, but otherwise it should be fine.
Diana
I’m new – I mean brand-new – to low carb baking, but I cannot live without English muffins! Followed the recipe exactly and microwaved in a 4-inch square Pyrex. It did not rise at all and had no “nooks and crannies.” Is this because of how I mixed it or maybe because I think my baking powder is rather old. Despite this, I was able to very carefully slice it in half, toast and put some peanut butter on. It was more like toast than a muffin, but still yummy. Thank you!
Maya | Wholesome Yum
Thank you, Diana. Old baking powder is a likely culprit if you didn’t have air pockets. The other possible cause could be not mixing it enough to create those air pockets. I’m glad you still liked it, though!
Jenn
I tried these today. While I wouldn’t say they’re quite like an engish muffin, they’re very good for my intended purpose. They turn out too “cakey” in texture to resemble an english muffin in anything but shape – so I would say they are more of a low carb biscuit. I wanted something ultra low carb to go under my smoked salmon & eggs breakfast, as I find the salmon and eggs without any “base” just too rich/fatty/smokey/fishy. For this purpose, these were great. I will definitely make these again.
I do not own a microwave, so I did them in the oven at 350 for 20 minutes (I think my oven bakes a bit low) and they sliced nicely for toasting. I had trouble getting them out of the ramekins, so I highly suggest people using the oven add either parchment paper on the bottom of the ramekins, or even use english muffin rings as I will be trying next time.
Also, a suggestion for people who like darker toast – DO NOT toast these too much. The dark bits don’t taste like dark toast, but rather gross burnt nut/egg (duh, right?!) and my hubby who likes lighter toast was a bit happier with his muffins than I was this first time. I will toast less next time. 🙂
Overall, this recipe is a winner for my purpose as a base for delicious toppings. You just can’t beat the ease or affordability (thanks for not requiring $50 of cashews or something to make a loaf of bread LOL) and while I wouldn’t necessarily enjoy these on their own, I could see whipping up a batch regularly for use with eggs or tuna salad. Thanks! 🙂
Maya | Wholesome Yum
Thank you, Jenn! I’m glad these work for you!
Kim
I’ve used this recipe about a hundred times since I found it so I thought I would finally comment to see if I could help someone else out – for anyone who is allergic to nuts or almonds, this recipe works absolutely perfectly replacing the almond flour, coconut flour, and baking powder with carbquik (for those who aren’t familiar, it’s a low carb baking mix you can buy on amazon and if you’re eating paleo or keto it’s gonna change your life).
I just use 3 1/3 tbsp of carbquik to replace the other flours and the baking powder (as a baking mix it already has some form of baking powder in it I believe – I’ve never had an issue just using it alone). If you’re struggling with the amount of low carb recipes that rely on almond flour, I’ve never encountered a situation where carbquik didn’t also work instead. My mom is allergic to nuts so I test drive lots of low carb recipes for her with this substitution and it works every time.
Maya | Wholesome Yum
Thank you, Kim!
Dana
I have loved this recipe for awhile now and just took it a step further… I added a splash of milk, a packet of Stevia, and a tsp of roasted cinnamon and ouila! Pancake batter!!! It was the perfect substitute without being eggy or cream cheese based! Served with sf syrup and I was in heaven.
Maya | Wholesome Yum
Dana, that sounds amazing! I’ll have to try that!
Natalia
Also, try using parchment paper cut to the size of the bottom. (In reply to the person who had a bad time with sticking)
Maya | Wholesome Yum
Thank you, Natalia! That’s a great idea if you have issues with sticking.
Khristen
I just made this and I’m impressed! So tasty! I’m making this again!
Quick question: can you use coconut oil or olive oil instead of butter?
Maya | Wholesome Yum
Thank you, Khristen! Yes, you can use coconut oil (melted) or olive oil! They may impart a slight coconut or olive oil flavor to it, but I don’t see that as a problem.
Gail Westlake
Your recipe says cook time is 3 minutes when it’s really 90 seconds.
Maya | Wholesome Yum
Hi Gail, The total cook time includes the time to melt the butter and toast at the end, not only the main microwave time.
Domino Truitt
I made this with 1 tbsp oat fiber instead of coconut flour and it worked great. Not crazy about coconut flour and it lowered the carb count to 2 net carbs.
Maya | Wholesome Yum
Good to know – thank you for sharing!
Alper Yumerov
This is by far the best keto mug bread recipe! I’ve tried many and this works the best for me. I only swap the butter for olive oil but it’s neither too dry or too soggy. I HIGHLY recommend toasting it, makes a huge difference.
Maya | Wholesome Yum
Thank you, Alper! I think the English muffin is best toasted as well!
Louise
Good for eggs benedict, but super dry.
Maya | Wholesome Yum
Thank you for the feedback, Louise. I didn’t find it dry, but you could add more butter if you’d like. I agree toppings make these better!
Jessie
Tried these as a quick “bread” fix for dinner. I used two small ramekins and it worked so well. I didn’t even toast them, just served with the yet more butter. Yum
(and they fell right out for me – I didn’t have to work to get them out!)
Maya | Wholesome Yum
Thank you, Jessie! Great idea to use two smaller ramekins.
Diana Donofrio
This is my new favorite english muffin recipe. I have been experimenting with LC english muffin recipes lately. I have tried 4 different recipes in the past week and this one is by far, THE BEST. I recommend baking in the oven; they rise better and are more bread-like. I have tried all 4 recipes using microwave and conventional oven and this one rises the best and tastes the best.
If baking in the oven, it should be mixed in a separate bowl, then poured into a greased ramekin to bake or line the bottom with a greased circle of parchment paper, because it was difficult to remove and some of it got stuck in the bottom.
Maya | Wholesome Yum
Thank you, Diana! I’m glad you thought this one was the best.
Joe
Very nice! Although they are a little dry because we use almond flour and they tasted slightly egg like (which I will use regular size eggs next time), these came out of the toaster as described. I will use this for eggs benedict, can’t wait!
Maya | Wholesome Yum
Thank you, Joe! You could use 2 egg whites in place of an egg if it seems eggy to you. Eggs benedict sounds great!
Mama Mia
I truly don’t see how removing the yolk will remove the eggy taste. The eggy taste and texture comes from the egg white! I have a 2-cookie almond flour recipe I created using only the one yolk, and it doesn’t taste eggy at all.
Maya | Wholesome Yum
Hi there, You’re right that eggy texture comes from the white, but eggy flavor comes from the yolk. Of course there are recipes that use yolk that don’t taste eggy, and this is easier to achieve with cookies. You might want to try some of my other bread recipes if this one isn’t for you.
CinHus
Do you have instructions for baking using conventional oven or toaster oven?
Maya | Wholesome Yum
Yes, you can bake it in the oven for about 15 minutes at 350 degrees F in an oven safe ramekin.
Paula Schlotterbeck
I made this exactly as written and the results were AMAZING. Thank you SO MUCH for this recipe! It will be a mainstay in my GF life. (I was diagnosed with Celiac Disease 2 weeks ago and it is such a relief to find ways to enjoy my favorite foods with a tweak or two). =)
Maya | Wholesome Yum
Thank you, Paula! I’m glad this is helping you and that you liked it!
Star
Made this today. Was skeptical but… it was a winner winner chicken dinner. I’ll make it again.
Maya | Wholesome Yum
Thank you, Star!
Kathy Skantzos
I’ve just played around with lots of different variations of the keto muffin that are available online with variations of almond meal and coconut flour ratios, and this recipe was the winner! The texture was the best and it wasn’t so eggy or too coconut-y as some of the others were. I used salted butter so it turned out a little too salty for me, so will try it with unsalted next time or omit the added salt. I’ll also try it with cinnamon and sweetener as some other comments have suggested. I think it will also be really good with bacon and eggs. i also liked the mini pizza topping idea. Thanks for the recipe! x
Maya | Wholesome Yum
Thank you, Kathy! I’m glad it was a winner for you!
Peg
Made this this AM and added cinnamon and coconut sugar, toasted it and added ghee and honey. So good! This is going into my keeper binder! Thanks so much.
Maya | Wholesome Yum
Thank you, Peg! A cinnamon version sounds delicious!
Rosanna
Ok, I need some help. This recipe looks delish but I do not use a microwave, any suggestions? Has anyone done these in the oven?
Maya | Wholesome Yum
Hi Rosanna, Yes, you can make them in the oven. Use a 4″ to 5″ diameter oven safe ramekin and bake about 15-20 minutes at 350 F.
Kelli
I am going to buy a new toaster to replace our broken one today because of this recipe! There wasn’t much call for one since we eat so little bread of any kind in our house these days, but this is a game changer.
Maya | Wholesome Yum
Thank you, Kelli! In the meantime you could also brown these on the stove, but I do prefer a toaster since it’s so much easier.
Gill
I’ve just made these but subbed the coconut flour for Doves GF bread flour and they turned out really well. Will try with coconut flour in the future but was really happy with the end result!
Maya | Wholesome Yum
Thank you, Gill! Good to know!
Deb Collins
Hello,
This really looks amazing! I wonder if it is possible to use this recipe to make more at one time and bake in a traditional oven. If so, what would be the oven temperature and for how long? I’m sure I could figure out the conversions with the ingredients.
I have muffin rings and have attempted to make English Muffins in the past. I had a nice recipe that worked great, but it had Xanthan Gum in it and that really bothered me, so I had to abandon it. However, I still have the rings and would be so overjoyed if I could use them again!
Thanks for this great idea. I can’t wait to try it!
Deb~:0)
Maya | Wholesome Yum
Thank you, Deb! Yes, you can definitely make more than one at a time using the oven. It should take about 15-20 minutes at 350 degrees F. The amount of time will depend on how large you make the English muffins (thicker = more time). I recommend lining the pan with parchment paper and greasing lightly for easy release.
Laurie
Seriously unbelievable! Love them! Thanks so much!
Maya | Wholesome Yum
Thank you, Laurie!
Sarah E Cooke
Would hazelnut flour work as well as almond flour? I had my gallbladder removed a few years ago and can’t process almond products.
Maya | Wholesome Yum
Hi Sarah, It would work as long as you like hazelnuts – you’ll definitely taste the flavor in there. 🙂 Other than that, the only difference would be the texture would be more coarse. You could make it finer by grinding the hazelnut flour in a food processor if you’d like.
LaWanda
Can I make enough to last a few days? If so, would I refrigerate the extra’s or can I leave them out at room temperature?
Maya | Wholesome Yum
Hi LaWanda, Absolutely! I usually store them in the fridge, but they’d probably be fine for a day or so on the counter.
Reta
I subbed oat fiber for the coconut flour and it worked just fine.
Maya | Wholesome Yum
Thank you, Reta! Good to know!
Nadine Beaufort
Could you suggest something to replace the egg? I’m allergic to eggs.
Maya | Wholesome Yum
Hi Nadine, A flax egg should work. Mix a tablespoon of flaxseed meal (I like golden which is more mild) with 3 tablespoons of water, refrigerate for 15 minutes, and then you can use it in the recipe instead of the egg.
LaWanda
Thank you so much for the quick reply to my question, Maya! I finally decided to go for it, and I am so glad that I did. They were so delicious. I felt like I was cheating. I baked them in the oven (I am not a huge fan of the microwave). I did miscalculate the almond flour (I did not add enough), and they still turned out great. Even my husband liked them. I just have one more question. How long will they last? Do they need to be refrigerated? Can they be frozen for later use? Thank you, again! 🙂
LaWanda
Hi Maya. If I wanted to make more than one (say three) at a time, would I just triple the recipe?
Maya | Wholesome Yum
Hi LaWanda, Yes, you could definitely do that! The cook time will be about the same, since that is dictated by thickness. Sometimes I also make a larger batch using ramekins in the oven – it takes about 15 minutes at 350 degrees.
Dawn Martin Cousins
I cooked the batter in my waffle maker. Made a pretty good waffle!
Maya | Wholesome Yum
Thank you, Dawn – great idea!
Debbie Lalonde
I tried it with a flax egg and wasn’t impressed. It was hard to slice into 2 pieces and was crumbly.
Maya | Wholesome Yum
Thanks for the feedback, Debbie! I haven’t tried it with a flax egg (the recipe uses a regular egg), so maybe it doesn’t work quite as well as a regular egg in this case. But, I’ve seen comments above that others have been happy with the results with flax eggs too, so it may depend on your preferences.
Liz
Just made this – SO GOOD! Not eggy at all. I think the secret is to stir everything IN the ramekin until all ingredients are fully incorporated, letting it rest for a minute (as stated in your recipe) and making sure to toast it right after. I think it’s only eggy if you don’t toast it, but this was SO darn good with nut butter and blueberries on top! Thank you!
Maya | Wholesome Yum
Thank you, Liz! Completely agree with you – toasting gets rid of any eggy-ness. I love them with nut butter and blueberries, too.
Fiona
Thank you Maya… this is the simply the best low carb bread recipe. Loved it. And I’ve made it twice since seeing it yesterday on Ditch the Carbs.
Maya | Wholesome Yum
Thank you, Fiona! That means a lot!
Rebecca
I love this!! I had tried a similar recipe and found it way to eggy, so when preparing this I used 2 egg whites and it is lovely. Something else I tried was mixing ingredients in a different bowl than the one I cooked in, I feel it made a more uniform consistency. I also used a rectangular 3 cup Pyrex bowl, the bread came out the perfect thickness and i simply cut it into 2 pieces and had the perfect sandwich shape!! Thanks so much for this recipe!
Maya | Wholesome Yum
Thank you, Rebecca! Yes, using just egg whites can help if you find it too eggy otherwise. It also tastes less eggy after toasting. I love your idea of using the rectangular 3-cup Pyrex containers. I just tried it with one from this set and it worked great!
Maya | Wholesome Yum
Thank you, Rebecca! Yes, using just egg whites can help if you find it too eggy otherwise. It also tastes less eggy after toasting. I love your idea of using the rectangular 3-cup Pyrex containers. I just tried it with one from this set and it worked great!
Krysta
I just made the recipe using a “flax egg” (1 tbsp. golden flax meal and 2.5 tbsp. water, let sit a minute or two to thicken) The batter obviously didn’t look the same, but it worked fine! I like the texture of the flax, it reminds me more of a whole grain or seeded English muffin.
Maya | Wholesome Yum
Thank you, Krysta! Good to know that this works with a flax egg.
Kathleen Hartshorn
I avoid using microwaves. Can this be used on the stove top or in the oven?
Maya | Wholesome Yum
Hi Kathleen, Yes, you can make it in the oven using an oven-safe ramekin. Bake for 10-15 minutes at 350 degrees F, until the top is firm and golden.
Michelle
Hi, I live at high altitude, about 7900 ft, and wondered if that would require changing the recipe at all. Baking at high altitude is so finicky! Thanks.
Maya | Wholesome Yum
Hi Michelle, Unfortunately I haven’t had the opportunity to experiment with this recipe at high altitude. I’m pretty sure that you’ll need less baking powder and possibly increased cooking time. I would try making the 1/2 tsp baking powder scant (more than 1/4 tsp but not quite a full 1/2 tsp), and after the initial cooking time, cook a little longer, checking on it at 15 second intervals until done. I’d begin with that, but if it turns out too dry, you may need to add some liquid to the recipe as well (if you need it, I would try almond milk). I’d love to hear what worked for you if you try any modifications!
Maya | Wholesome Yum
Thank you for sharing, Sophia! That mold looks perfect for this!
Judy M
Hi Maya,
Thank you. This is the best keto bread I’ve found so far. I’ve done a lot of baking and a lot of throwing away of “bread” that was awful. Your recipe is the best. Just a couple questions. I did find it to be a little dry. Any thoughts on making it moister? Also what do you think about using psyllium husks instead of the coconut flour? Thank you for all your good work in helping me and all of us out here stick with the keto WOE.
Judy M.
Maya | Wholesome Yum
Hi Judy, Thank you! You could try a little more butter or adding unsweetened almond milk to increase moisture, but I haven’t tried it. I also haven’t attempted this recipe with psyllium husks, but am pretty certain you’d need to also add some water if you go that route. Let me know how it goes if you try any changes! I do have a low carb bread recipe here that uses psyllium husk powder.
Deborah
Ok, so I’ve been low carb for a very long time now. I’ve seen all the miracle breads. I’ve spent a fortune on special ingredients only to be disappointed. I’ve choked down dry, throat closing microwave muffins and to be honest expected this to be the same stodgy, egg tasting waste of ingredients. But it wasn’t!! It’s probably the closest thing I’ve had to bread. It tasted just like white bread but slightly crumblier. That could have been me though as I didn’t wait for the mixture to thicken for 1 minute. Having said that, it still held up to being eaten like a piece of toast. I used salted butter and omitted the extra salt and it was perfect. Thanks for a great recipe 🙂
Maya | Wholesome Yum
Thank you, Deborah! I agree it’s a little more crumbly than regular white bread, but like you said it’s the closest next-best-thing I’ve found so far.
Sophia
Maya, I am OBSESSED with this bread/biscuit/english muffin. I use it for so many things. Sandwiches, benedicts, bagel replacements, toast!
I’m going to quadruple the recipe and bake in a brownie pan just to have more on hand instead of nuking 2 a day. Seriously, THANK YOU FOR THIS.
Maya | Wholesome Yum
Thank you, Sophia! I love the idea of making a larger batch in a pan.
Jessica
Is there a trick to getting them out of the ramekin without the bottom sticking and pulling off in chunks? I melted the butter in the ramekin first, followed recipe but used conventional toaster oven to bake at 350 degrees for 10 minutes. It baked fine, but the problem was getting it out of the ramekin even with running a knife around the sides. I made 2. The first I tried to get out within a minute of coming out of the oven, the 2nd one after about 25 minutes thinking to let it totally cool and maybe that would come out whole. If anything, the 2nd one was worse coming out.
Maya | Wholesome Yum
Hi Jessica, I haven’t had issues getting it out of the ramekin provided that it’s ceramic or stoneware. It may have needed to cook a little longer? Other than that, another trick that can help is mixing the batter in a separate bowl, then greasing the bottom/sides of the ramekin before adding the batter. Hope that works out better for you!
Andrea
Have you received any feedback making this recipe egg free? Flax, chia or gelatin egg? Thank you!
Maya | Wholesome Yum
Hi Andrea, I do think a flax egg should work, but haven’t tried it yet. Let me know how it goes if you do!
Sophia
Fantastic! Just made eggs benedict with these and OMG. Life changer on Keto. I can finally have breakfast with bread again. And SO EASY to make. Thank you for this!
Maya | Wholesome Yum
Thank you, Sophia! I love eggs benedict, too.
happyhappyhippy
I just made this and am sooooo enjoying it! I baked it in a Corning Ware cereal bowl at 350* for 15 minutes. Let it sit in the bowl for a couple of minutes, then used a spoon to loosen the edges and worked the spoon down under. I let it cool on a wire rack, sliced it, then toasted it and slathered it with butter. I can see many meals this will be a part of 🙂 Thank you ever so much!
Maya | Wholesome Yum
I’m so glad you liked it! Thank you for including the baking time, too.
Joanne
Tried these this morning – best low carb bread I have tried so far. Only recently gone low carb / THM and just before I did we bought a Toast and egg toaster – now I can enjoy a poached egg in a muffin too! Thank you so much for a great and simple recipe! 🙂
Maya | Wholesome Yum
Thank you, Joanne! I’m so glad you liked it.
Karen
I would be interested in nut free… my husband is allergic to tree nuts. The coconut flour is fine, though. Thank you!!
Maya | Wholesome Yum
Thank you for the feedback, Karen! A nut-free version is on my list. 🙂
Karen
Has anyone tried making these in the oven instead of the microwave?
Maya | Wholesome Yum
Hi Karen, Yes, I have! You can use ramekin(s) to bake one or more of these in the oven at 350 degrees F for about 15 minutes, until the top is firm and golden.
Mirella
The best I ever had! Butter makes all the difference and letting it sit is a great idea. Thank you!
Maya | Wholesome Yum
Thank you, Mirella!
Melissa
Hi, Can the egg be replaced with a flax egg? Thanks!
Maya | Wholesome Yum
Hi Melissa, I haven’t tried it but think it would work. Let me know how it goes if you do!
Kirsten
Oh my goodness…. what a find!!! I’ve tried other Keto “bread recipes and find them to taste much too eggy. I used only egg whites with this recipe, hoping I wouldn’t have the same problem. When I first took it out of the microwave, it smelled very eggy. However, after I let it cool a bit and then toasted it (it toasted up beautifully!), there was VERY minimal egg smell of flavor. I am SO excited to have a breakfast sandwich (egg, sausage patties, cheese) with this!!!
Maya | Wholesome Yum
I’m glad you liked it, Kirsten! I agree it smells a little eggy out of the microwave, but that dissipates after toasting. Using only egg whites does help, like you said, and I’ve made it both ways (1 whole egg or 2 egg whites). I love it as part of a breakfast sandwich, too.
Eileen
These were really easy and delicious. They are a bit thick so I would suggest topping them with something moist so they don’t get stuck in your throat. I topped one with pesto and a slice of provolone and pepperoni to make a little Pizza. And on another I spread some soft cheese. I’ve been missing bread and this hit the spot!
Maya | Wholesome Yum
Thank you, Eileen! The thickness depends on the container used, but I agree that these English muffins are best when topped with something. I think that applies to pretty much any bread, though. I love that you used it to make a mini pizza – I do that for work lunches on a regular basis, too!
Kristina
Hi Maya! First off, love the recipe! But I also had a question about the nutrition facts. I like to use the Lifesum App to track my carbs and fats, but for some reason, when I entered the ingredients, it came out with a different nutritional distribution than what is listed above. This is what I did and what it said:
Ingredients I used:
.5 tbsp of Bob Mill’s Coconut Flour
3 tbsp of Simple Truth almond flour/meal
.5 tsp of baking powder
1 egg
2 tbsp of butter (1 tbsp for melting, another for spreading on top after toasting)
My nutritional distribution showed this:
585 calories
17g protein
14.3g carbs (this seemed super high)
53.1 g fat
Seeking your thoughts on why this is or how you may have calculated the distribution!
Maya | Wholesome Yum
Hi Kristina,
I’m glad you enjoyed the recipe!
The nutrition facts are powered by the Fat Secret nutrition calculator. The amounts are converted to weights by the calculator, which translates to:
3 tbsp Almond flour = 21g
1/2 tbsp Coconut flour = 4.5g
1 tbsp Butter = 14.2g
1 large Egg = 50g
The calculator adds up the rest, so it doesn’t show me a breakdown of separate nutrition for each ingredient in the amount that was used (only per serving for that ingredient). But reading labels, 3 tbsp almond flour is ~120 cal, 1/2 tbsp coconut flour is ~12 cal, 1 tbsp butter is ~100 cal, and 1 large egg is ~75 cal, which adds up to 307 calories total. This matches the nutrition label on the recipe card, so the other nutrition info should be correct as well.
I do see you have an extra tablespoon of butter listed in your numbers (for spreading on top), so that wouldn’t be included (a difference of 100 calories). Other than that, I’m not sure where the difference came from, but you can verify by adding up the ingredient nutrition separately like I did.
Lisa
Just made this! Perfect! I used a small pyrex bowl. Toasted, spread nut butter and honey, it was SO GOOD! So easy and I can satisfy my “carb” tooth anytime! Thank you!
Maya | Wholesome Yum
Thank you, Lisa! I’m happy to hear you enjoyed it.
Natalie Shutlar
This is a total game changer for me! Thank you for this recipe! I just made it for my lunch, sooo good! Not eggy at all. I added a little Italian seasoning & a pinch of garlic powder. I used it for a BLT sandwich. I’ve tried a few different keto breads and have never been satisfied with their ‘breadiness’ until this one! This will be a regular recipe in my kitchen now! I’ve tagged you in my post on Instagram 🙂
Maya | Wholesome Yum
Thank you so much, Natalie! I love using this bread for sandwiches, too. I need to try it with a BLT!
Deb K
Wow, this is a bona fide game changer. I have sandwiches back in my life! I have tried various keto “bread” recipes, and have repeatedly been disappointed with flavor and texture, not to mention the cost of ingredients and work effort. This beats them hands down, with practically no work at all. Thanks!
Maya | Wholesome Yum
Thank you so much! I love using them for sandwiches, too.
Crystal W
Thank you
Crystal W
Hello, can you use regular baking powder instead of gluten free?
Maya | Wholesome Yum
Absolutely! The recipe lists gluten-free baking powder so that the whole thing can be gluten-free, but regular baking powder will work just as well.
Ruth Griffin
Just wanted to say thank you … I tried this recipe tonight & loved it. I’m fairly new to this way of eating & do miss bread.
Kathy
I totally relate to this…I have missed bread! I made a grilled ham and cheese sandwich with it…FANTASTIC!
Gaye Miller
Thank you for this recipe! I have made this several times and like it more each time. I have the perfect sized bowl. It comes out perfect for slicing and toasting in my regular toaster (no wide bagel slot). I can make a great LC Egg McMuffin or eat it with cream cheese, peanut butter or sugar free jelly.
Miriam
How would you suggest making this if you don’t have a microwave?
Maya | Wholesome Yum
Hi Miriam, You can make it in the oven in a large oven safe ramekin. Bake at 350 degrees until it’s firm and golden. I don’t have an exact time but would start checking every few minutes starting at 10 minutes. You’ll still want to toast it in the toaster afterward.
Katie
Is there something to use in place of the butter? Maybe coconut oil? I’m dairy free.
Maya | Wholesome Yum
Yes, you can use coconut oil or ghee. I’ve made it both ways.
Sreya
Could this recipe be made entirely with coconut flour, omitting the almond flour?
Maya | Wholesome Yum
Unfortunately, this recipe wouldn’t work the same way with only coconut flour, because it absorbs so much more moisture than the almond flour. If you are allergic to almonds, any other nut flour would also work. Or if you need to avoid all nuts, golden flax seed meal instead of almond flour might also work as a replacement (the result will have a different taste, but the consistency should come together similarly). Hope this helps!
Jeanetta
Can you add yeast to this to give it that yeast flavour? How much? I have read to do this for other low carb breads.
Maya | Wholesome Yum
I haven’t tried it with this recipe. Let me know how it goes if you do!
Kelly
Hey Maya, This is the first recipe I made that actually works, however it is too eggy. I did use just one egg and mixed it well. Any recommendations?
Maya | Wholesome Yum
I’m glad it worked for you! I haven’t seen other complaints that the English muffin is too eggy, but that may be because this diminishes when you toast it. Did you also toast it? Either way, if that doesn’t help enough, you can use two egg whites instead of the whole egg, which should reduce the eggy flavor. Hope this helps!
Leah
Oh, I want to try this but we are a microwave-free household. Any suggestions on stove top or oven directions?
Maya | Wholesome Yum
Yes, you can make it in the oven too! It will just take a little longer than the microwave. You can use a ramekin 4-5 inches in diameter and bake at 350 degrees F. I don’t have an exact baking time for you, but would estimate 10-15 minutes. Start checking after 10 minutes and every few minutes after – it’s ready when it’s completely firm and an inserted toothpick comes out clean. Let me know how it turns out!
Barb
Sounds so good! Was so excited to try until I got to the almond flour part. Severe nut allergy. Any ideas?
Maya | Wholesome Yum
Thank you for the feedback, Barb! Unfortunately, this recipe doesn’t have a straightforward 1:1 substitute for the almond flour. Try this coconut flour microwave bread recipe instead.
Leigh
Eager to try this, but am allergic to almonds. Is there another tried and true alternative? ( like all coconut flour) Do you need to substitute additional ingredients due to a change?
Maya | Wholesome Yum
Hi Leigh, Thank you for the feedback! Unfortunately coconut flour cannot replace almond flour 1:1 in recipes, due to the way it absorbs moisture. I’ll add it to my list to develop a nut-free version of this.
Leanna
Mine raised a lot so I sliced it into 3 pieces but probably could have done 4. Not sure what I did wrong. Tasted great though toasted with an egg on top.
Maya | Wholesome Yum
The level of raising will depend partly on how many air bubbles get into the batter during mixing, and also on the size and shape of the container (if it’s not as wide, it will rise more). You could try less baking powder if it raises more than you’d like and don’t have a wider container. I’m glad to hear you liked the taste! Eating it with an egg on top sounds delicious.
Bonnie
I’m obsessed.
Lori C.
I accidently left out the baking powder (made it @ 4:30am) and I still liked it toasted with peanut butter. Can’t wait to try it again – this time with all the ingredients! Lol
Heather
Wow! I can’t believe how easy and tasty this was! Thank you! 🙂
Diana
This is very good! Quick to fix and fast to make in microwave and toaster. Tuna egg salad English muffin sandwich for dinner.
Carol
Oh My, what can I say!!! I’m having a toasted tomatoe sandwich even as we speak. This is the best quick keto bread recipe I’ve found, it toasts up nice and crispy and holds together well even for a fresh juicy garden tomatoe sandwich. Yes, you can tell its almond flour, buy hey, it IS almond flour. I’m extremely happy to have something that is pleasant tasting, toasts like a dream, very quick and easy to make and doesn’t make me ill. Thanks so much!
Lorna
Is 2 grams of sugar correct? Where would sugar be coming from?
Maya | Wholesome Yum
Hi Lorna, Yes, this is correct. Almond flour and coconut flour do have very small amounts of sugar (from the almonds and coconut themselves, nothing added), which you can see on the label of the product you have. If you look up nutritional information for any recipe containing nut or coconut flours, there will be small amounts of sugar. Nutritional information is an estimate and does vary slightly by brand, but should be pretty accurate in this recipe since there isn’t much that is brand specific. The total amount of sugar in the recipe is very small and none of it is added sugar. At 4 grams net carbs in the entire recipe, it’s a very low carb item. Hope this helps.
Allan Muir
Aaaaand you get that medal! Was actually an interesting weekend to try the recipe. We were at friends for lunch on Saturday, who are also into the Banting way of life, and they passed on a sachet of what’s called Heba Pap (pronounced pup), which basically means Heba porridge in South Africa, and is produced by the Tim Noakes foundation (named after Dr Tim Noakes, our main local scientific endorser of the Banting diet). Anyway, the mix consists of ingredients like Coconut flour, flax seed, sunflower seed, psyllium husk etc, and can be used to make a porridge/pap mix, bread loaves or . . . a muffin in a mug! Very similar recipe to yours, except they add three tbsn of water to compensate for the high content of Coconut flour (I think they’re trying to keep the sachet’s cost down by eliminating Almond flour). So Sunday I made an identical mug of both, to compare recipes, since we had the ingredients for your recipe at home too, and while theirs wasn’t bad (although we had to add another 30 seconds in the microwave to get rid of a soft middle in their recipe), your recipe won hands down. Thank you! Easy and delicious. I will be searching your site for plenty more ideas!
Allan Muir
Further to this, I’ve discovered that depending on the shape of the container used, it’s the perfect amount for two slices of normal bread-sized toast, a burger bun, or the 6 to 8 round snack-slices you get out of a mug. Now the main problem with this recipe is its expense, and the slight almond taste that comes through (did a toasted cheese & tomato sandwich this weekend, and, while it was great, the almond flour taste does detract from the savoury). It would be nice to see this recipe experimented with a bit, to a) bring the cost down, and b) bring the taste/texture even closer to bread, because it really is the best bread option I’ve come across yet!
Allan Muir
I’m trying this over the coming weekend. If it works, I’m coming back with a medal for you.
Marie
Wow! This is the best Paleo/Keto bread I’ve ever had. I just made it for the first time, exactly as recipe stated. I split it into 3 slices, toasted them, and used 2 for a pesto turkey sandwich. It held together, had good flavor, and good texture. This is now my go-to. Thank you!
Holly Lite
This recipe changed my life! I made it the first time and it was delicious…and then I waited…and then…nothing…no tummy cramps, no heaving feeling, no sleepiness! A miracle! I am so happy…just count the exclamation points in this post!! 🙂 Now, I make one of these every day for breakfast and have some protein with it and I feel great all day! Plus I found your site… which is wonderful!! Thank you!!
Kalena
I got to try this today! It is delicious. I hopped it with marscapone cheese. Yummy!
Mindy
I made this tonight just to try it out. It was delicious. I made it in a Corningware soup mug, as one of your other readers had suggested. It was perfect! I will definitely be adding this to my binder of low carb recipes. I am a diabetic and I am always looking for low carb bread ideas. I might add some cinnamon and a bit of erythritol (Swerve) to change it up a bit, next time. Thank you!!!
Lori
Oh my delicious. What a great recipe. Quick and easy. Thank you!
Debra
I’ve made this now for several mornings in a row. Am surprised at the calorie count but I guess I’ll need to make them smaller. Am also changing up the flour ratio since it’s a bit too much on the almond flour side for me. But otherwise, it’s a great addition to the morning routine.
acarr11Audrey
Made two for dinner tonight. Makes the perfect bread for grilled cheese!
Marsha Harris Frankel
I am eating one now and it is very good & easy to make with ingredients I had on hand. I think I need to mix it better as it had some larger holes in it but it worked. Thanks… I’ll be trying other things.
Elizabeth
Has anyone tried using the conventional oven instead of the microwave? This looks great!
Maya | Wholesome Yum
Hi Elizabeth, I haven’t tried it, but am sure it would work. Bake at 350 degrees in an oven-safe ramekin. You’ll just need to watch it and take it out when it’s firm and golden. I would start checking every few minutes starting at 10 minutes. Let me know how it turns out if you get the chance to try it.
Juli
The taste of baking soda was too overwhelming.
Maya | Wholesome Yum
Hi Juli, Did you follow the recipe? There is no baking soda in it at all. It does have baking powder, which is not the same as baking soda. Hope this helps.
Melissa
I’ve run out of almonds, could i use only coconut flour?
Maya | Wholesome Yum
Hi Melissa, Almond flour is a significant part of the recipe, so unfortunately it won’t work with only coconut flour. The way they interact with other ingredients is too different. I’ll try to create a nut-free version in the future.
Tara
VERY good!!! I put too much salt, combined with salted butter it was too salty but that was user error – NOT recipe’s fault. The texture was VERY good and not too eggy tasting. I was worried when it came out of microwave it smelled very eggy and other 1-minute muffin recipes are too eggy for my taste, but after toasting – it was great! Thank you!
Maya | Wholesome Yum
Thanks, Tara! Yes, the recipe uses unsalted butter, but if you want to use salted, just reduce (or eliminate) the additional salt in the recipe. I agree it’s not eggy when toasted. I’m glad you liked it!
Tracey
This sounds fantastic… Do you think I could make a few and freeze them?
Maya | Wholesome Yum
Hi Tracey, I haven’t tried it but freezing them should work just fine.
Sarah
Do you have to use coconut flour?
Maya | Wholesome Yum
Hi Sarah, Coconut flour absorbs a lot of moisture so the consistency of the batter and the density of the end result would be different without it. I recommend including it as it’s pretty vital to the recipe. If you have to do without coconut flour, you’d need to reduce the amount of egg (which may be awkward because you’d have to use a fraction of an egg, but it’s possible). It would still probably work, but the texture would be different. Hope this helps!
Tracie
I have made them without coconut flour and actually prefer the flavor without. I didn’t see a significant difference in texture. It was chewier which I prefer anyway.
Kathleen Jasmin
Just made this. Made my day. Good flavor and texture and so easy to make. I used my Corningware soup mug.
Maya | Wholesome Yum
Thank you, Kathleen! I’m so glad you liked it! I love the flavor and texture of this one, too.
Julie Quates
I’m hoping someone will reply! I just made a batch in oven and it was pretty yummy. Definitely like a biscuit and not English muffin but still worked great for open face Sammie.
If we want to grab and go…. could I toast & butter before the final reheat? I’d love a make ahead breakfast sandwich but things go south when I attempt to reheat. Thank u!
Wholesome Yum M
Hi Julie, Yes, you can toast and butter before reheating. That will work great with this recipe.
Jennifer
Wow! I can’t believe this worked! It was perfect! Having a quick breakfast right now. I toasted it and put sliced avocado and smoked salmon on top! It’s delicious!
Jo Wixon
I have done this recipe but it comes out lopsided when done in microwave, so cutting is very uneven, then one side burns in the toaster. Have any ideas?
Maya | Wholesome Yum
Hi Jo, Does the container that you are using have a flat bottom ? A flat-bottomed container, along with smoothing the top of the batter evenly with a spoon before microwaving, ensures that it comes out pretty even. The top does puff up a little bit (like a muffin top), but otherwise it should have pretty even thickness. After that, cutting it evenly is no different than any other English muffin or bagel. Hope this helps!
Kelly
This recipe nails it!! I have tried a few others, and they failed! This one is perfect for my KETO diet, I can’t wait to use it in Eggs Benedict!
Maya
Thank you, Kelly! I’m so glad you liked it. Eggs Benedict sounds like an awesome way to use this!
Kelly
So now I am officially stalking this recipe!! Used it for avocado toast, amazing! Then last night I was feeling the need for something sweet, so I added about 1/2 tsp xylitol to the butter when melting it, and then about 3/4 tsp of cinnamon to the dry ingredients and it was perfect toasted with butter! Almost made me think I was eating a scone! Thanks so much Maya!
Maya
Thank you, Kelly! That sounds awesome! I actually did use this for an avocado toast recipe on this blog as well. 🙂 The sweet version sounds great, too!
George
Kelly, just don’t give any to your pets if you have any. It could kill them. The Xylitol is deadly for them.
-a pet lover