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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Ashlee Turner
0I used exact ingredients and measurements provided and mine wouldn’t stick together. It fell apart before I even got it to the toaster unfortunately. also, I tend to find the taste of almond flour too overpowering- can that be changed out for something else??? I love that this is so quick though- thank you!
Wholesome Yum M
0Hi Ashlee, This recipe is more fragile when it’s hot. Let it sit for a few minutes and then remove it from the ramekin, it should be more sturdy that way.
Robin
0If you made this in the larger Pyrex dish as suggested above to make sandwich size, would you need to double the recipe? Seems like there wouldn’t bee enough dough/batter to cover the bottom of the Pyrex dish. I haven’t tried it though.
Wholesome Yum M
0Hi Robin, With the linked rectangular dishes you would probably have to double the recipe to have it fit the length of the glass dish.
Patt
0This is such a good recipe! First keto type bread that I didn’t feel like I was choking on! Perfect serving size for one sandwich. So glad I tried it!!
Stephen
0Quick, easy, tasty. It’s not exactly the same as the wheat version, but close.
Caroline Minneci
0LOVE THESE!! Just finished a batch of 6 muffins..I added rosemary and flake salt to 3 and sesame seeds to the other 3! Love for a quick breakfast with smoked salmon or a afternoon break with nut butter..so good. Recipe works not an issue at all..thanks for a solid great recipe.
Laurie
0Really like this recipe. I tried a similar recipe without the coconut flour. It really didn’t firm up or crispen.
The are super satisfying, very filling! Works well with some sweetener and cinnamon for a sweet version.
Jean
0Thanks for helping us ma’am. Godbless.
Daniela Baquerizo
0Sooo goood! I made it in a smaller container and it was super fluffy and delicious. I also added the trader joes “everything but the bagel” seasoning, and it was great.
100% will be making it again
Natalie
0Omgoodness I just made 2 for the first time one worked and the other had difficulty coming out of the ramekin. But I think that was my fault… they taste so great
Celeste
0Made these today as a trial run for Christmas Day breakfast, super quick and easy and tasted delicious although a little too eggy for my liking so I will try them with just egg whites next time. Thank you for a super recipe, hoping my daughter who is GF (not Keto like me) will also love them topped with poached egg and smoked salmon
Beverly Wheeler
0I just made 9 batches. Having company and making Eggs Benedict. I had to substitute oat fiber for the coconut but came out beautifully. Easy, taste great. Thanks for this recipe. My grandson has celiac so I am always looking for gluten-free recipes. I’m diabetic so low carb makes my blood sugar very happy! Keep them coming.
Liz A
0Thanks so much for the recipe! As many others expressed, finally got to have my poached eggs!! My only question is can you reduce the baking powder or sub something for it? About half way through my seconds half I started getting a very salty/metallic taste. I apologize if this has been asked but there are A LOT of comments here! Lol Thanks again!
Wholesome Yum M
0Hi Liz, Is your baking powder aluminum free? If they are too salty, you can omit the salt.
Sandra
0Hi
I am not a fan of almond flour (at all!) and was worried that I might not like this, but I did!! And it is so filling! I made mine in a 7,5cm ramekin and got 3 slices out, of which I could only manage 2 with my egg. The third slice I am keeping for later to enjoy with some homemade jam. I will also be sharing this with my other GF friends. Thank you very much!!!
Jack
0Hi can these be frozen once cooked and still taste fine once reheated? I like to meal prep breakfast sandwiches for my kids to grab and go on those busy mornings. Thank you
Wholesome Yum M
0Hi Jack, Yes, the can be frozen and reheated when ready to eat.
Lynne
0Loved this, not a fan of coconut flour anymore but this is just a hint…was perfect with my Eggs Benedict! My non keto son liked it as well. It goes really well with a Hollandaise sauce. I toasted it really well so it could support the sauce, egg and ham, held up exceptionally well!
Jeni Kate
0I tried this recipe this morning and it turned out great. I was so excited about having a breakfast sandwich again. Thanks for the recipe!
Elizabeth White
0These are good, but I’m wondering, if we added some xanthem gum, would the chew be a little better/ less crumbly?
Wholesome Yum M
0Hi Elizabeth, Yes if your english muffins are crumbly, then a TINY amount of xanthan gum (like a pinch) can help with that.
Beth
0Good morning! The English muffin recipe looks and sounds delightful. However, I am allergic to coconut. Is there a substitute you would recommend for the coconut flour? I understand there to be a moisture issue when substituting coconut flour. Please advise. Thanks.
Wholesome Yum A
0Hi Beth, if you have a coconut allergy you might like my 90 second bread recipe instead!
Nancy
0Thanks for this, I like the size of dish you use. I don’t use the coconut flour so mine are just 5g total carbs.
Sally
0I have 8 ramekins. Can I make a large recipe & divide it into several ramekins?
Wholesome Yum M
0Hi Sally, Yes, I think that should work fine. Just be sure to either bake them all at once in the oven or microwave one at a time.