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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Bea
0Thank you thank you thank you. My husband has been on the keto diet for a year now and has lost 180 pounds. His main complaint was no bread that tasted good until now. He loves your recipe for English muffins and so do I. Add a few same seeds or a little bagel seasoning and voila the bread craving is satisfied. Love your web page and recommend it highly. Thank you and bless you for all the work you put into running it. ?
Zoey Miller
0I make this or the almond flour version and use silicon hot dog bun and hamburger bun molds.
For hamburger buns:
I divide the batter into two molds, top bun and bottom bun. I let it rest 10 minutes then microwave 90 seconds and lightly toast in the oven.
For hot dog buns:
I pour into my silicone hot dog bun molds. I left the batter rest for 10 minutes. Next I microwave for 30 seconds then put a divot in the middle as it’s starting to firm up a little so that you can put your hot dog in it. Then I finish microwaving. I lightly toast it for a hot dog bun.
The hot dog bun really good with the gigantic 1/4lb+ Costco dinner franks or lumberjack sausage. Making it into hamburger buns works perfectly from slider size to 1/2 lb burgers.
I also put a little onion and garlic powder in it or a little cheese for more flavor when making the buns.
Nan
0Satisfied my desire for an English muffin. So east to make. Very dry
AB
0I really liked the taste!! but it was very crumbly. Could it be because my almond flour wasn’t fine enough? There’s no way I could have toasted these in the toaster it was just falling apart. Any tips?
Bea
0The flour has to be very fine and make sure to blend everything well. Blend for at least 3-4 minutes.
Zoey Miller
0I make this or the almond flour version and use silicon hot dog bun and hamburger bun molds.
For hamburger buns:
I divide the batter into two molds, top bun and bottom bun. I let it rest 10 minutes then microwave 90 seconds and lightly toast in the oven.
For hot dog buns:
I pour into my silicone hot dog bun molds. I left the batter rest for 10 minutes. Next I microwave for 30 seconds then put a divot in the middle as it’s starting to firm up a little so that you can put your hot dog in it. Then I finish microwaving. I lately toast it for a hot dog bun.
The hot dog bun really good with the gigantic 1/4lb+ Costco dinner franks or lumberjack sausage. Making it into hamburger buns works perfectly from slider size to 1/2 lb burgers.
I also put a little onion and garlic powder in it or a little cheese for more flavor when making the buns
I also use the keto psyllium husk English muffin sometimes as well..
Jennifer
0Love it, sometimes I add a little shredded cheese and a tiny bit more baking powder to make it fluffier. I slice and toast it in a pan with butter. Yummy
Wholesome Yum D
0Hi, Yes, that could affect the texture of the bread, I suggest using Wholesome Yum Almond Flour because it is super fine.
AB
0Unfortunately, I live in Denmark – so I will try to find some locally.
Sophia
0At first, I didn’t like them. Tasted too much like corn bread to me but, willing to give it another shot I made them again and for me, the difference was the toppings. Here’s what I did:
1) Cooked a few slices of bacon
2) Cut the muffin in half (stored the other half). Toasted the muffin both sides in the bacon fat.
3) Topped the toasted muffin with the bacon, some aged white cheddar cheese and tomato slices on top
4) broiled the above until the cheese melted and the tomato was a little curled.
DELICIOUS!!!!!!! 4.5 net carbs
Eileen
0This recipe is incredible!! I was really skeptical at first but it turned out perfect! Definitely satisfied my English muffin fix.
Ama
0Do you have recommended subs for those of us that are allergic to tree nuts? I also don’t do well with drupes, so I don’t eat coconut. I was thinking I’d try Fufu. Thank you!
Wholesome Yum D
0Hi Ama, Sunflower seed flour is usually a good substitute for almond flour.
Gayle
0Tasty! Really satisfying alternative to cornbread. I don’t even toast the muffin. Slice the warm muffin in half, slather with butter and enjoy.
Sylvia
0Read the comments, followed recipe as outlined. Only thing different I used parchment paper plus spray with avocado oil on the ramiken. Had no issues with crumbling. Left in pan for 10 minutes. Cut in half, toasted it. Ngl, the muffin was very dry. No flavor, to me anyway. Will not try again.
Maya | Wholesome Yum
0Sorry to hear that, Sylvia! It sounds like your English muffin was over baked. Ovens and ramekins can vary so I would check on it sooner next time if you decide to try again.
Becca
0I just made this. It only took 1 minute in my microwave as opposed to 90 seconds. I put a little butter on it and browned both sides in a fry pan when it was done and it looks like an actual English muffin. I was surprised at how much rising it did while cooking. It’s a bit thicker than a regular English muffin. I also used a small 4 inch Pyrex bowl with parchment paper lining. I only gave it 4 stars because I haven’t tasted it yet but it cooked up amazingly. Ill be toasting it tomorrow morning and making a sausage egg and cheese breakfast sandwich to take to work with me.
Julie
0Such a treat to have an English Muffin! I have made this recipe twice now and each time the muffins do not come out of the ramkin well. This time I made sure the ramkins were well oiled. Next time I will use some parchment circles in the bottom unless someone has some great suggestions.
FYI I was finally able to get some Wholesome Yum Almond & Coconut Flour and decided to do a comparison against the products I have been using. ? Both rose well and there was no discernable difference in appearance between the two. The biggest difference was in texture. The Wholesome Yum products had a much finer texture but they both tasted great.
Thank you for so many great recipes Maya.
Steve E
0All I had were 5″ ramekins, but all things considered, it worked fine. You have to get used to almond/coconut breads as they kind of want to suck the moisture out of your mouth. Have a cup of coffee and problem solved. The added benefit is that when you have one muffin and make it into a breakfast sandwich you are done, they are SO much more filling than the standard muffin. Totally worth it. Also, I live solo, so making my bread one at a time just makes sense to me. Don’t have to worry about making and storing loaves!
Amber pontow
0How would these taste if you make a breakfast sandwich ( the English muffin -toasted , with sausage or bacon, fried egg and cheese) to go and microwave heat up for later? In the microwave or heat up in parts for later. Or if I had them prepped in the fridge to take to work. And heated up?
Wholesome Yum D
0Hi Amber, That should work well for you.
Mari
0Good keto recipe but a touch dry. Definitely best when toasted.
Marilyn
0Mine didn’t sent to work out.
Did not rise very much. Looks like a half of a cut one.
Vicky
0Can I eliminate the coconut flour?
Wholesome Yum D
0Hi Vicky, Replace the 1/2 tbsp coconut flour with an additional 1 1/2 tbsp to 2 tbsp almond flour.
Maya | Wholesome Yum
0Hi Marilyn, Keto flours don’t typically rise a lot so you’d want to use the right size ramekin to ensure they are thick enough. These are the ones I recommend.
Carole
0Can I double the receipe?
Maya | Wholesome Yum
0Yes, absolutely! I’d recommend portioning it into multiple containers if you scale the recipe up.
Star
0Hi Maya. I enjoy this english muffin very much. I put sunflower and pumpkin seeds on top with small sliced blueberries before putting in microwave. Then lightly toast.
Lannette
0Whole family loves these English muffins! It’s easy to turn out multiples, one at a time while doing other kitchen chores.
Lynn
0Do you have a recipe for English muffin bread or should I triple or quadruple this recipe? Thank you ?.
Wholesome Yum D
0Hi Lynn, I don’t have a recipe for English muffin bread.
Keith Davis
0Since going low-carb my favorite breakfast tool, the “Egg McMuffin” maker has sat, sadly and ignored on the top shelf of the cabinet. Well, sad no more, today I made an “Egg McMuffin” that would rival anything available in the land of Golden Arches. It was amazing and wonderful. What a treat!!! Thank you, Thank you, Thank you, for this delightful recipe!!
Cyndi
0It appears the yield for this recipe is only one muffin. It would be easy to make several ahead, will experiment with freezing the surplus. Why is coconut so prevalent in keto cooking? I am severely allergic to coconut (anaphylactic shock, I carry a pen). What is the recommended substitute? If I use almond flour only the end product is too heavy. I need gluten free.
Wholesome Yum D
0Hi Cyndi, Coconut is low carb and using it in combination with almond flour tends to produce a better texture than one flour alone. All of my recipes are gluten-free, and I do have many without coconut flour for those that need it. You can try my almond flour bread recipe that contains no coconut, or find more almond flour recipes here.
Debbie Freeberg-Renwick
0Is it possible to make and store multiple keto english muffins? How? I’ve enjoyed your recipes so much. Thanks!
Debbie Freeberg-Renwick
0Sorry! Just saw the storage instructions above. Somehow I had missed that in my first read-through.
Shirley
0Made this recipe in past and then, fell off the keto wagon! Back on it and all of these were a hit! L to R of picture (if allowed to post) everything but bagel seasoning, original recipe, and egg white only (dried powder so recon per bag to add 3T water to equal 1 large egg)
Thank you for a great recipe! My ramekin is 4” at bottom but 5 “ at the top…