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2-Minute Toasted English Muffin (Paleo, Low Carb) - This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!

2-Minute Low Carb English Muffin (Paleo, Gluten-free)

This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!

162 Comments

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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 made this paleo, low carb English muffin for breakfast every day this week. It was that addicting, seriously.

Every. Single. Day.
2-Minute Toasted English Muffin (Paleo, Low Carb) - This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!

Yes, I’m totally obsessed with this new microwave toasted paleo English muffin. 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.)

My favorite aspect of this low carb English muffin is the texture – soft and buttery inside, crusty on the outside. 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. It also has those lovely little air pockets that are awesome about English muffins. Top it with a pat of grass-fed butter, or any spread or topping you like, and 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.

If you prefer more slices, you can also make it in a 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.)

Did I mention that this low carb English muffin is ready in just a couple of minutes? Yes! For mornings when you’re tired, don’t feel like cooking, or are short on time, it’s the perfect solution.

2-Minute Toasted English Muffin (Paleo, Low Carb) - This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!

By the way, this low carb English muffin 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 and paleo? Check. That’s my kind of recipe.

 

2-Minute Toasted English Muffin (Paleo, Low Carb) - This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!

2-Minute Low Carb English Muffin (Paleo, Gluten-free):
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2-Minute Low Carb English Muffin (Paleo, Gluten-free)
2-Minute Low Carb English Muffin (Paleo, Gluten-free)
This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!
Servings Prep Time Cook Time
serving 2 minutes 3 minutes
2-Minute Low Carb English Muffin (Paleo, Gluten-free)
2-Minute Low Carb English Muffin (Paleo, Gluten-free)
This paleo, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes!
Servings Prep Time Cook Time
serving 2 minutes 3 minutes
Ingredients
Instructions
  1. Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.
  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
  3. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Notes
Nutrition Facts
Amount Per Serving
Calories 307 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 12g 24%
Vitamin A 12%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs: 4g in the entire recipe (makes 2 large slices)

*Nutrition facts below are for a VERY LARGE English muffin (4" diameter"). To make a regular sized one, use 2/3 to 3/4 of the recipe and a smaller container.

**Note: 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.

***Update: A reader suggested using these rectangular Pyrex containers for this recipe. If you use one of those and then cut it in half, you'll get the perfect size for a sandwich!

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Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients) - This easy, paleo, low carb tortillas recipe with coconut flour requires just 3 ingredients! These gluten-free wraps are also healthy, keto & vegetarian.
Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients)

Reader Interactions

Comments

  1. 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!

    Reply

      • 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!

        Reply

        • 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!

          Reply

  2. 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?

    Reply

    • 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!

      Reply

  3. 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!

    Reply

  4. Just made this. Made my day. Good flavor and texture and so easy to make. I used my Corningware soup mug.

    Reply

    • 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!

      Reply

  7. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

    • 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.

      Reply

  11. 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.

    Reply

  13. 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.

    Reply

  15. 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!!!

    Reply

  17. 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!!

    Reply

  18. 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!

    Reply

  20. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  22. 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!

    Reply

  23. This is very good! Quick to fix and fast to make in microwave and toaster. Tuna egg salad English muffin sandwich for dinner.

    Reply

  25. 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

    Reply

  27. 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.

    Reply

    • 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.

      Reply

  28. 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?

    Reply

    • 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.

      Reply

    • Thank you for the feedback, Barb! Unfortunately, this recipe doesn’t have a straightforward 1:1 substitute for the almond flour. I’ve had a few people with nut allergies ask me about a nut-free version, so it’s on my list to create one. In this meantime, you can check out the “Nut-free” section of my Recipes By Category page, where you can find lots of nut-free recipes.

      Reply

    • 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!

      Reply

  31. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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.

      Reply

  36. 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.

    Reply

  37. 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.

    Reply

  40. 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!

    Reply

  41. 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 🙂

    Reply

  42. 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!

    Reply

  43. 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!

    Reply

    • 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.

      Reply

  44. 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!

    Reply

    • 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!

      Reply

  45. 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!!!

    Reply

    • 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.

      Reply

  50. 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! 🙂

    Reply

  51. 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!

    Reply

  52. 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!

    Reply

  54. 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.

    Reply

    • 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!

      Reply

  55. 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.

    Reply

  56. 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 🙂

    Reply

  57. 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.

    Reply

    • 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.

      Reply

  58. My regular brownie pan didn’t really work, since it stuck to the pan and I didn’t get that large loaf I wanted. BUT, I found this:
    http://amzn.to/2nJAYdg
    I now make 2-3 batches a week. I bake at 350 for about 18 minutes and I have bread all week.

    Reply

  59. 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.

    Reply

    • 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!

      Reply

  61. 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.

    Reply

  62. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

  63. 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.

    Reply

  64. 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!

    Reply

  65. I tried it with a flax egg and wasn’t impressed. It was hard to slice into 2 pieces and was crumbly.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  68. 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! 🙂

    Reply

    • 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.

      Reply

  71. 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?

    Reply

  72. Would hazelnut flour work as well as almond flour? I had my gallbladder removed a few years ago and can’t process almond products.

    Reply

    • 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.

      Reply

  74. 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)

    Reply

    • 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.

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  75. 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!

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  76. 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.

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  77. 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?

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  78. 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.

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  79. 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

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  81. 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). =)

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  83. 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!

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  84. 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.

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  85. 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!)

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  87. 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.

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