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You know a recipe is good when you plan out several meals to have during the week, and instead you just keep making the same simple food over and over. That’s what happened here. I started by trying to make gluten-free English muffins low carb. I was happy that they turned out paleo, too. And they were so good, I just kept wanting them over and over! In fact, I made these low carb English muffins for breakfast every day this week.
They were that addicting, seriously. Every. Single. Day.
Easy Paleo English Muffins
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 this low carb English muffin is the texture. Soft and buttery inside, crusty on the outside. Mmm. It truly has that elusive crumbly biscuit texture, yet is sturdy enough to place in the toaster and apply your favorite spread without falling apart.
These also have the lovely little air pockets that are awesome about English muffins. 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!
Top them with a pat of grass-fed butter, or any spread or topping you like. Viola – you’ve got the perfect breakfast or snack!
One word of caution – I wouldn’t recommend making this low carb English muffin without toasting, as it will be too fragile. On the other hand, after the toaster it comes out perfectly crispy. Another option would be to pan fry lightly instead. A toaster oven would probably work for the toasting step, too, but I don’t have one to test that out.
If you prefer more slices, you can also make it in a large mug instead of a ramekin. Just pop those into the toaster in batches. This second option is good for trying it with multiple spreads or toppings. Because sometimes you just can’t decide, right?
(Update: Alternatively, if you want perfectly sized slices for a sandwich, try making it in one of these Pyrex rectangular containers, then just cut it in half.)
A Gluten-Free English Muffin in a Minute
Did I mention that this low carb English muffin is ready in just a couple of minutes? Yes!
Okay, so I know I called this ready “in a minute”, but really it’s a couple of minutes. Sorry! It does take only about a minute to stir all the ingredients together and then 90 seconds to cook it in the microwave, though. Close enough.
It doesn’t get much faster than that! For mornings when you’re tired, don’t feel like cooking, or are short on time, this is the perfect solution.
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 fifteen minutes at 350 degrees F. This method does take a little longer, but you can make them ahead if you want to. You can even make a few at a time by using multiple ramekins.
By the way, this whole recipe only requires six simple ingredients! How awesome is that? You might even have these in your pantry and fridge right now. They’re pretty common for anyone that cooks gluten-free even occasionally. That means you can make this paleo English muffin on the spur of the moment.
So, let’s recap. Easy? Check. Fast? Check. Delicious? Check. Low carb, gluten-free and paleo? Check. That’s my kind of recipe.
Paleo Low Carb English Muffin Recipe in a Minute:
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Video Showing How To Make Low Carb English Muffins:
Want more low carb, gluten-free ideas for bread? Try these: