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This 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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
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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)
By
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.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
612 Comments
Joey
0This was delicious!
Cris Robes
0These 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
0Can’t get easier, and tastes great! Wonderful with more butter on top.
Marcelle
0FINALLY 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
0Hi, for nut allergy, can you recommend an alternative? Or have you tried all coconut flour?
Maya | Wholesome Yum
0Hi 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
0Hi, this sounds delicious. Would I be able to sub the almond flour with oatmeal?
Wholesome Yum M
0Hi Nadia, I’m sorry, I don’t think that would work.
Gemma
0Me 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
0OMG!!! 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
0Can you use cassava flour instead of almond flour? Thank you.
Maya | Wholesome Yum
0Hi Pat, I haven’t tried that. You probably can, but it wouldn’t be low carb. It would still be paleo, though.
Michael Murdock
0I have been missing English Muffins since going gluten free and low carb. Made these this morning and they are AMAZING!
Johanna
0This 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
0Excellent!! I make four of them at a time they’re perfect!!!
Lisa
0OMG 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
0Very 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
0Hello, 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
0Hi 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
0Hi I was just curious about the net carbs calculation, isn’t carb subtracted from fat to arrive at net carbs?
Maya | Wholesome Yum
0Hi Claudia, No, fat has nothing to do with net carbs. Net carbs are total carbs minus the fiber and sweeteners.
Claudia
0Thank 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
0You could try replacing the yolk with another tbsp egg white to reduce eggy flavor. Or, you might like this 90 second bread recipe.
Claudia
0Thank you Maya 🙂
Chris
0Can you make this recipe without almond flour? Im allergic to nuts
Maya | Wholesome Yum
0Hi 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
0Very tasty, I think the microwave version “bakes” best. Seems more like a scone to me, but who doesn’t like scones!?
Gloria Hernandez
0WOW 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
0Yay, so glad to hear that, Gloria!
Sarah
0Thank 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
0Hi 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
0Tried 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
0Greasing it can help next time. Also, sometimes it means it needs to cook for a bit longer.