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Get It NowThis Keto English Muffin Takes Me 2 Minutes
This keto English muffin recipe is one of my oldest low carb bread recipes — and honestly, I still come back to it all the time. I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing. I wasn’t expecting much… but after that first batch, I ended up making it every single day for a week. You know a recipe is good when you plan out different meals — and then just keep remaking the same thing on repeat. Make them once, and you’ll see why:
- Soft, buttery, and full of air pockets – These muffins have that classic crusty edge and soft center, with real nooks and crannies — not bad for something made without gluten!
- Super quick & easy – You can be enjoying this low carb English muffin in just 2 minutes! I make these when I need bread right now. (If you have more time, try my keto bagels or almond flour bread next.)
- Clean ingredients – These have just 4g net carbs, no white flour, and they’re keto, paleo, and gluten-free basically without even trying.
Make my keto English muffin recipe with me — it’s quick, cozy, and the kind of breakfast you’ll want to make again tomorrow.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb English muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Flours – I use a mix of my Wholesome Yum Almond Flour and Wholesome Yum coconut Flour for the perfect texture. Skipping the coconut? Add a bit more almond flour (about 3–4x more).
- Unsalted Butter – I used butter, but you can totally swap in ghee or coconut oil if you’re keeping it paleo or dairy-free.
- Egg – I just used 1 large egg, but if you want a lighter version, 1½ egg whites works too.
- Baking Powder – Make sure it’s fresh! Old baking powder won’t give you the rise you need, and these keto English muffins rely on it to get nice and fluffy.
- Sea Salt
How To Make Keto English Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt. Melt the butter right in your ramekin — less cleanup!
- Mix. Stir in the flours, egg, salt, and baking powder.
- Cook. Microwave or bake until the top feels firm and springy. Run a knife around the edge and flip it onto a plate. It won’t look or smell nice at this point, so I highly recommend the next step…
- Toast. Slice your keto English muffin in half and toast until golden and crispy.
My Recipe Tips
- You can cook a low carb English muffin in different containers. I usually use a 4-inch ramekin, but smaller ones work too — just split the batter. Flat-bottom soup bowls are great if you want a bigger muffin, and if you’re after more slices, try a mug or even a rectangular glass container to make it more like toast.
- I always toast mine after cooking. It makes the outside crispy and keeps it from being too soft. No toaster? A quick pan fry or toaster oven works too.
- You can totally bake these instead. I just use an oven-safe ramekin and bake at 350 degrees F until the top feels firm and springy — usually about 15 minutes. It’s great if you want to make a few at once!
- Want to make more? Just multiply the recipe and use extra ramekins. I do this all the time for meal prep!
Serving Ideas
Here are a few of my favorite ways to enjoy a keto English muffin — from quick and simple to weekend-worthy:
- Butter & jam – You can’t go wrong with a warm muffin, a pat of grass-fed butter, and a little jam (I usually go for my strawberry chia or blackberry jelly).
- Breakfast sandwich – I love stacking mine with bacon or sausage, a fried egg, and some melty cheese. It’s like drive-thru breakfast… but way better.
- Eggs Benedict – This is my weekend move: ham steak, a poached or coddled egg, and a drizzle of blender hollandaise over a toasted muffin. So good.
Keto English Muffin (2-Minute Recipe)
Make my low carb, keto English muffin recipe in minutes with just 5 ingredients! It's got nooks and crannies, and it's perfect for toasting.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)
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Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
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Microwave method: Microwave for about 90 seconds, until firm.
Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch.
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Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 large slices (entire recipe)
- Tips: Check out my recipe tips above to help you choose the right container, get that perfect toasty texture, and make extras for easy meal prep!
- Serving ideas: Don’t miss my favorite serving ideas — from quick and easy toppings to a restaurant-style breakfast that’s totally worth it.
- Store: Keep keto English muffins in an airtight container in the fridge for a few days.
- Freeze: Freeze for 2-3 months—easy meal prep!
- Reheat: Pop them in the toaster or oven until warm and crispy.
- Information On Nutrition: The nutrition information below is for a large muffins made in these ramekins. Want smaller slices? Use a mug and toast the pieces in batches. For more container ideas, check out the blog post!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto English Muffin
610 Comments
Sarah
0Do you have to use coconut flour?
Tracie
0I 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.
Maya | Wholesome Yum
0Hi 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!
Kathleen Jasmin
0Just made this. Made my day. Good flavor and texture and so easy to make. I used my Corningware soup mug.
Julie Quates
0I’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
0Hi Julie, Yes, you can toast and butter before reheating. That will work great with this recipe.
Maya | Wholesome Yum
0Thank you, Kathleen! I’m so glad you liked it! I love the flavor and texture of this one, too.
Jennifer
0Wow! 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
0I 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
0Hi 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
0This 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
0Thank you, Kelly! I’m so glad you liked it. Eggs Benedict sounds like an awesome way to use this!
Kelly
0So 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!
George
0Kelly, just don’t give any to your pets if you have any. The Xylitol is not safe for them. -a pet lover
Maya
0Thank 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!