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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Jenn
0These are just about as tasty as tasty can be! I love how easy they are to make, and toasted? Mmmm!
Av
0So easy to make. Will make it again!
Tania
0I always find coconut flour creates a dry mouth feel. Other than that it is a good and quick go to for breakfast or lunch preparation.
Paula
0Really good and easy to make!
Natalie
0These were delicious. I will def make them again.
Swathi
0Love this paleo english muffins.
Eliza
0Another great recipe, and I can’t believe these English muffins have only six ingredients and come together so quickly thank you!
Jess
0I LOVE how quick and easy these are! Perfect for my busy morning schedule.
Laura
0This is perfect for making breakfast sandwiches. It’s what I miss the most on a low-carb diet, but these english muffins save the day.
Kristina
0These were so good! So much better than store bought English muffins, and although different than what I am used to, they were amazing. Never buying store bought again.
Michelle
0These were really easy and quick to make, tasted great too. So happy to find a keto low carb English muffin recipe, thanks so much for sharing.
Lone
0So easy to make but I really don’t like the eggy flavour
Wholesome Yum M
0Hi Lone, If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg. That will create a more neutral tasting English muffin.
Marjorie
0I made this recipe and I was very impressed how good it was. It’s better than the real thing.
So good and satisfying. Thank you for sharing! I will definitely be making often.
William Rossetti
0tastes eggy… it was easy enough to make…just didn’t do it for me. Anyone tried other flours like lupin? I will…
Wholesome Yum M
0Hi William, Sorry this recipe didn’t turn out as expected. If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg.
Elayne
0Hello,
Can this recipe be made without the coconut flour? Also want to say, I’ve tried many of your recipes and have loved them all!
Paula
0Loved finding this recipe I really miss bread on keto. Only change I made was cut almond flour to 2 1/2 tablespoons added 1/2 tablespoon of psyllium husks for better texture. Soooo good. ty
Jonathan
0Made these wonderful Keto English Muffins this Saturday and Sunday.
Using the whole egg tastes more like Corn Bread. (Still delicious)
Using egg whites only tastes more like Biscuits (a little more airy). (And yes Delicious)
I double the recipe and make 2 at a time… I used 3 egg whites (instead of 2 whole eggs)
We will be making both depending on the urge of the day. PS. 2 at a time in my microwave only take 1.5 total minutes, however we are using a piece of tubberware designed to do this, with a top on it and vents.
Thank you!
Cynthia
0Wow – this really came out delicious. 90 sec in the micro and POOF – BREAD!
I did feel it had a corn bread consistency to it, like someone else said. That certainly does not take away from the awesome taste this has. I really enjoyed this with a huge pat of butter. Weekend brunch addition for sure!
Emily
0Amazing. Paleo bread is so expensive. Now I can have fresh warm bread anytime I want for pennies. Woohoo.
Suz
0I made this tonight to have with tuna for dinner. Even DH remarked how it looked right, like an english muffin, but mine was dry also. As I was making it I noticed my “large” egg was smaller than our usual large eggs. I will try again with a normal size large egg. With so little ingredients, that could be the difference. I am also trying to think of some flavor to add to it. It was a bit bland. But worked for a base to my tuna and cheese. Just couldn’t face cooking tonight! Thanks for all your great recipes.