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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Free Printable: Low Carb & Keto Food List
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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
Penny Wilson
1I followed the recipe to the letter. My English muffin still stuck to the bottom of the ramekin. I’m still new to baking in these small bakeware. Am I supposed to mix the ghee in the mixture? I did so. I’m wondering if I am needing to coat the inside of the entire ramekin with ghee and just mix the English muffin separately in a small bowl with all of the ingredients, including the ghee? And then just scrape it from the bowl into the ramekin, and then bake it? Thanks for your help!
Maya | Wholesome Yum
1Hi Penny, Sorry to hear yours stuck. Yes, you mix the butter or ghee in the mixture, but if your ramekins are prone to sticking, you could grease them first, mix in a bowl, and then transfer to the ramekin.
Dawn
0I love these delicious alternative to bread. Great texture! I made a breakfast sandwich with 1 egg, 2Tbs. cottage cheese. So tasty, thank you♡
Wholesome Yum D
0So glad you enjoyed them, Dawn! That breakfast sandwich combo sounds so good. Thanks for sharing! 🙂
Dana
0Mine is sticking also. I might try some parchment or like you stated mix then put in different ramekin to cook.
Gretchen
0What makes the calorie count so high? Is there any substitution that might lower it?
Maya | Wholesome Yum
1Hi Gretchen, Keto friendly flours are generally more calorie dense than white flour, but they don’t spike blood sugar the way white flour does. You can make the calories a little lower by using 1.5 egg whites instead of the whole egg.
Jill Bernstein
0Your keto English Muffins are on heavy rotation here. I’ve been making them for a while and we love them. I usually add everything bagel seasoning to the mixture and lightly spray the ramekins to avoid sticking. Once I toast them, they’re perfect!
Wholesome Yum D
0I love hearing they’ve become a regular in your kitchen, Jill! Everything bagel seasoning sounds like such a delicious addition, and thanks for sharing the tip about lightly spraying the ramekins. I’m so glad you’re enjoying them!
Rainbow Mermaid 🧜♀️
0I just made your recipe, let it cool, and sliced and toasted it. I’m eating it right now and had to come here to tell you how amazing it turned out. It’s sooooo delicious!! I mixed the batter in a separate bowl and then poured it into a 4-inch glass baking dish that I lightly sprayed with oil. It required an additional 10 seconds in the microwave because mine is small and not very powerful. It turned out perfectly and isn’t dry or eggy at all. I plan on making several and freezing them to use for sandwiches and little pizzas! Your recipe is a total win and was so easy to make. I always read your tips and they’re very helpful and on point. I can’t thank you enough for another perfect recipe!! I’ve made many of your recipes and each one has been incredible. The work you put into sharing recipes with us does not go unnoticed. Also, I’ve purchased four of your Wholesome Yum products so far, and they’re all the best out of any brands I’ve ever used. I so appreciate that they have clean ingredients. I’ll shut up now! HaHa! Thank you, Maya!! 🫶🏼🌻
Wholesome Yum D
1This made me smile! That’s such a helpful note about the extra 10 seconds in a lower power microwave, thank you for sharing that. It really means a lot that you’ve been making so many recipes and enjoying them, and I’m so glad the tips have been helpful along the way. And hearing you’re loving the Wholesome Yum products too is amazing. Seriously, thank you for taking the time to write all this (don’t “shut up” 🙂 ). I appreciate you!
Grant Burrets
0I was trying to find a recipe that satisfies me as much as my wife’s sourdough bread. Although this is not sourdough, it does taste delicious straight out of the baking cup.
I used the microwave.
I will have to try toasting it next time.
I just couldn’t wait to taste it.
Wholesome Yum D
0Grant, thank you so much for sharing this! I love that you gave it a try, even with a high sourdough standard to compete with. Toasting it next time sounds like a great idea too. So glad you enjoyed it! 😊
Georgina
0Hi Maya!
Thank you for the recipe 🙂 Made these once & they turned out really well! Went a lil off script the 2nd go, as we were using them for hamburger buns. Subbed out 1 Tbsp ground flax, added in 1 Tbsp of ground flax + 1/8 tsp of xanthan gum. They stayed together til the last bite! Our guests did not know they were keto til we told them & they asked for the recipe!
Looking forward to making more of your collected works!
Wholesome Yum D
0That’s such great feedback, Georgina! Even better that your guests couldn’t tell they were keto!
Jill Bernstein
0I’ve made these a couple of times and they were delicious. To avoid sticking, I mixed the batter in a small bowl, sprayed the ramekin with olive oil, and poured the batter inside. I also added everything bagel seasoning, but you can easily modify the seasoning to your taste. Toasting is a MUST to get the real English muffin texture. Thank you for this recipe Maya!
Wholesome Yum D
0Love hearing that, Jill! Great tips on preventing sticking and adding the everything bagel seasoning. Totally agree, toasting really makes it. Thanks for sharing!
Kendra
0This turned out really nice! I added some garlic powder and black pepper for a savoury touch and used it as a hamburger bun. It worked pretty well! A little crumbly after toasting, but nothing too inconvenient 🙂 I will say, the egg and coconut flour really come through flavour wise, but it can be masked well enough with the fillings. All around really decent substitute. I had no issues with sticking, but I let it cool in the ramekin for about 10 minutes before trying to remove for toasting.
Maya | Wholesome Yum
0I’m glad you liked it, Kendra! Those are great additions.
Janet
0These were so easy and fast to make. We made egg and bacon breakfast sandwiches with these. Any suggestions on how we could make multiples of these in the oven at the same time? The whole family wants one! Or a good gravy to turn these into biscuits and gravy?
Maya | Wholesome Yum
0Thank you, Janet! Yes, you can place multiple ramekins on a sheet pan and bake them all at the same time. You could also use a muffin tin, but the shape isn’t ideal in my opinion. I do have a recipe for keto biscuits and gravy here.
Patricia Ellerker
0Perhaps it me…but I am unable to find the QUANTITY of each ingredient required in this recipe?
Maya | Wholesome Yum
0Hi Patricia, The quantities are on the recipe card, right above where you left this comment. I mentioned this several times throughout the page.
Dana
0This turned out delicious! I didn’t have a round ramekin but used a glass rectangle one. It did stick to the bottom both times so I might try some parchment next time. I toasted with cheese, then topped with sliced tomatoes. Yum and quick and easy to make!
Maya | Wholesome Yum
0I’m glad you liked it, Dana! I haven’t tried it in a glass dish, only stoneware, so not sure if it sticks to glass more easily. Feel free to line with parchment paper next time to avoid this issue.
Elle
0Absolutely addicted to these!! I have one almost every morning. If I want savory, I add some everything seasoning and sunflower seeds to it. If I want sweet, I add pumpkin pie spice and Besti. They toast up like a dream. Going to try a drop of sweet corn extract just for fun. Thank you so much for this recipe!!!
Lorraine Donahue
0Delicious! Wonderful recipe for lunch. Thanks so much, Maya!
Maya | Wholesome Yum
0Thank you, Lorraine! Enjoy!
Jeannette
0Awesome! I can now have Egg McMuffin’s again! Thank you Maya! And so simple to make.
BS-H
0Have yet to try this but it looks good. Will it do okay in a waffle iron? I ask because that would cook and toast at the same time. Or, how about instructions for an air fryer?
Maya | Wholesome Yum
0I haven’t tried either of those methods, but in theory it should work. Let me know how it goes if you try!
Jane
0First off, I looove the convenience! Super easy measurements and quick prep time, perfect for a busy morning. As for flavour – very eggy, doesn’t smell great lol. Tastes a bit like overcooked eggs. I ate mine with peanut butter but I think it would be much better suited for savoury applications like a bacon and egg sandwich. Next time I may try reducing the egg and adding some shredded cheese for a better flavor. Thanks for such a clever recipe!
Maya | Wholesome Yum
0Hi Jane, Thank you for the feedback! I recommend toasting it to reduce the eggy taste. If you want a version with shredded cheese and less eggy flavor, try my chaffles.
Rebecca
0Such a beautiful muffin ? Topped with avocado and feta cheese ?
Chyan Torelli
0would adding blueberries to this recipe be OK ? I have not made this yet, but it looks yummy
Wholesome Yum D
0Hi Chyan, I have never tried that in this recipe and I don’t think it would work.
Carolyn
0where can I buy that glass ramekin?
Wholesome Yum D
0Hi Carolyn, Here is the link to the ramekins.
Jan
0How about the recipe for larger quantities?
Wholesome Yum D
0Hi Jan, You can increase the number of servings on the recipe card and then you will repeat the cooking process.
Bob
0Tried and liked your English muffin recipe. It may already have been corrected, but your video recipe at one point refers to the muffin as a muffing. Either way, it tastes good.