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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Michelle
0Hi 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
0Hi 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
0have you tried chia egg? just google it.
Dianne
0Love 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
0I really wanted to love this. I guess if you put on a pair of ruby slippers, close your eyes real tight, tap 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
0I can’t eat coconut flour – HELP! I really want to try these.
Wholesome Yum
0Hi 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
0Turned 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
0Quick easy and tastes great. Can’t beat this one for an anytime favourite.
Kathy
0So 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
0These are so far from an English muffin. There are no nooks and crannies, so they are more like an almond biscuit.
Wholesome Yum
0Hi Miguel, sorry to hear that. Perhaps you’ll like my 90 second bread recipe better?
Sina
0Taste 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
0How will I bake the 2 minutes paleo english muffin?
I prefer not to bake it in the micro.
Maya | Wholesome Yum
0Hi Sara, You can bake for 15 minutes at 350 degrees instead.
Lilly
0I 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
0These 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
0Hi Lindsey, You could try a flax egg but they are a lot more crumbly that way.
Anya Lowe
0I 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
0Thanks 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
0This 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
0Yeah!!! 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
0This was amazing!! So much better than any gluten free/keto bread thing you could find at the store!
Frank
0Hi, these recipes look great but I have a nut allergy. Is there a good substitute for the almond flour? Thanks
Maya | Wholesome Yum
0Hi Frank, Sesame flour or sunflower seed flour would probably work, but the flavor and texture would be a bit different.
Mimi Mills
0Tried 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
0Can 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
0Hi Kelda, Yes, you can definitely do that!