Shop
My
Custom
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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Free Printable: Low Carb & Keto Food List
Get It Now
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.
-
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.)
-
Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto English Muffin
612 Comments
Vicki
0I’ve made this recipe twice. I love it. It’s so quick that I can mix it up while my breakfast meat is cooking.
cam
0So easy to make and came out nice and fluffy. I left it in the toaster too long so it was burnt but I scraped it off and added avocado, tomato and fried egg. Delicious.
Tommi
0Surprised at the ease of the recipe and how good it taste.
Julie
0So quick and easy, I think my skinny husband was even more impressed than I was ?. Next time I am going to try the egg white substitution and a larger ramekin so they are thinner. Such a treat, feels decadent and “normal”. Thank you
Judi
0Delicious, easy! It is what I needed to help me stick with keto!
Judie McKnight
0I didn’t have any small containers to make this in, so I just went ahead and made it in a large silicone cupcake (holder?). Anyway, it turned out great, and came out really easy. I just had to support it in my hand when I was mixing it, but it fit perfectly.
Shirley
0Forgot about this recipe and recently “found it”… it is the best recipe for toasting “bread” on keto! I added a little less butter to add a bit of leftover bacon grease for my muffin breakfast egg & cheese sammie. I also added a couple of sprinkles of nutritional yeast and about 1/2 t hemp hearts and cut the coconut flour to 3/4 tsp. So terrific to add the “everything but the bagel” seasoning! I made 3 ramekins so I can have them ready to toast anytime needed! (my ramekins are almost 5” and they work perfectly) things to note: Be sure your ramekin is cooled a bit after melting butter so your egg doesn’t begin cooking when you add it! Add all rest of the ingredients and do stir all items up well, and let it rest ~ 90 sec before you microwave it to allow the baking powder to activate. I also found no salt was needed with the additional items I used.
Daavid
0These turned out amazing! I took the advice from a few others in comments and lined the ramekins with parchment, so they came right out and the bottoms are a beautiful, crispy golden brown! I quadrupled the recipe and used 3 tbsp olive oil (using the 3:4 conversion ratio), and tried subbing 2 tbsp of psyllium husk powder for almond flour, as someone else suggested. One thing I’m wondering about is how to get these a little flatter. I tried to distribute the batter as evenly as possible but they still rose up almost like muffins and having them be a little more “English muffin”-shaped would help with the cutting and the toasting (although I toast mine in a toaster oven). Would something like a pastry weight help them keep their shape?
Thanks so much!!
Wholesome Yum D
0Hi Daavid, I never experienced the issue of this muffin rising too much. As you can see from the video my muffin is not fully flat on the top either. If you have any success with this let me know.
Mindy
0These were delish and so simple! I’ve been gluten-free for over 15 years, so it’s been a loooong time since I had an English muffin. Even my boyfriend who doesn’t have to be GF loved them. We had them as breakfast sandwiches with some sausage and a drizzle of honey. Made two with vegan butter and two with coconut oil, and both were amazing! Thanks for a great recipe…I’ll definitely be putting this one in our regular breakfast rotation.
Amy
0LOVE this recipe! I thought I couldn’t have bread ever again and I even put my toaster away, but this recipe saved me. I tried the recipe as is and though I liked it, it had a little too much egg flavor for my tastes… Therefore, I modified the recipe by swapping out the 1 Large Egg with 4 Tbsp of egg whites, and I swapped out the 1 Tbsp Butter and instead used 1 Tbsp of Avocado Oil. Now it’s PERFECT!!! Such great taste; I eat it almost every day. Thank you for this recipe. 🙂
Cathy
0Love it!! Thanks for sharing!!! These will be made often!!
Cathy
0Can’t wait to make this!!!
Lys
0I love this recipe! It’s the best keto recipe I’ve tried. Do you have a larger recipe so I can make a loaf?
Wholesome Yum D
0Hi lys, I recommend my Easy White Bread recipe if you are looking for a larger loaf of bread.
Martha
0I’ve forgotten my password so need to change it. I love your recipes and want to be able to save them.
Wholesome Yum D
0Hi Martha, Glad you like the recipes! Please contact us here to get help resetting your password.
GrapeGirl
0This is wonderful, thank you. Thanks for providing oven information, as well, since I don’t use a microwave and I’ve long since given up on the skillet/crumpet rings method of trying to make these darned things. I especially appreciate the egg/egg white substitution! It’s a paradox, I know, as I love, love, love eggs, BUT often low-carb bread is way too “eggy” tasting for me. This will go on my menu board!
Meena
0I’m toasting mine right now! Hope it crisps up. Came out of the microwave looking very delicious and fluffy!
Rebbah
0So easy and tasty! I’ve switched out 1 tbsp of almond flour for 1 tbsp of ground flax to get more fiber. Still yummy!
Janet
0This is a very good and simple recipe. It actually reminds me of what I grew up eating called a crumpet, although they were baked on a griddle. This recipe is great as it is but can be tweaked with simple additions of spices/herbs to suit your taste. We like a bit of cinnamon added. Heavenly! Thank you for sharing this. It’s a keeper!
Sarah
0Loved it!
Meena
0Can you make these without any eggs? I would love your suggestions. My husband doesn’t eat eggs and I want to make these egg-free for him. I tried your way. They came out delicious! Thank you.
Wholesome Yum D
0Hi Meena, 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 are egg-free.
Shirley Parrish
0I’m wondering if I could use all coconut flour for this recipe?
Thank you,
Shirley
Wholesome Yum M
0Hi Shirley, Sorry, coconut and almond flour are not interchangeable. The recipe would need to be completely re-worked without the almond flour.
Maggie
0It was good. Consistency of an English muffin. I tried it with butter. Ok but not great. I think it will be perfect with jam. Butter couldn’t keep up with the flavor of the muffin.
I didn’t cut it in half like a muffin. I thought it would be too thin for the toaster to support. I’m going to try a different ramekin next time.