Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowThis 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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
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)
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.
Remove Ads
Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
610 Comments
Sophia
0Maya, I am OBSESSED with this bread/biscuit/english muffin. I use it for so many things. Sandwiches, benedicts, bagel replacements, toast!
I’m going to quadruple the recipe and bake in a brownie pan just to have more on hand instead of nuking 2 a day. Seriously, THANK YOU FOR THIS.
Maya | Wholesome Yum
0Thank you, Sophia! I love the idea of making a larger batch in a pan.
Jessica
0Is there a trick to getting them out of the ramekin without the bottom sticking and pulling off in chunks? I melted the butter in the ramekin first, followed recipe but used conventional toaster oven to bake at 350 degrees for 10 minutes. It baked fine, but the problem was getting it out of the ramekin even with running a knife around the sides. I made 2. The first I tried to get out within a minute of coming out of the oven, the 2nd one after about 25 minutes thinking to let it totally cool and maybe that would come out whole. If anything, the 2nd one was worse coming out.
Maya | Wholesome Yum
0Hi Jessica, I haven’t had issues getting it out of the ramekin provided that it’s ceramic or stoneware. It may have needed to cook a little longer? Other than that, another trick that can help is mixing the batter in a separate bowl, then greasing the bottom/sides of the ramekin before adding the batter. Hope that works out better for you!
Andrea
0Have you received any feedback making this recipe egg free? Flax, chia or gelatin egg? Thank you!
Maya | Wholesome Yum
0Hi Andrea, I do think a flax egg should work, but haven’t tried it yet. Let me know how it goes if you do!
Sophia
0Fantastic! Just made eggs benedict with these and OMG. Life changer on Keto. I can finally have breakfast with bread again. And SO EASY to make. Thank you for this!
Maya | Wholesome Yum
0Thank you, Sophia! I love eggs benedict, too.
happyhappyhippy
0I just made this and am sooooo enjoying it! I baked it in a Corning Ware cereal bowl at 350* for 15 minutes. Let it sit in the bowl for a couple of minutes, then used a spoon to loosen the edges and worked the spoon down under. I let it cool on a wire rack, sliced it, then toasted it and slathered it with butter. I can see many meals this will be a part of 🙂 Thank you ever so much!
Maya | Wholesome Yum
0I’m so glad you liked it! Thank you for including the baking time, too.
Joanne
0Tried these this morning – best low carb bread I have tried so far. Only recently gone low carb / THM and just before I did we bought a Toast and egg toaster – now I can enjoy a poached egg in a muffin too! Thank you so much for a great and simple recipe! 🙂
Maya | Wholesome Yum
0Thank you, Joanne! I’m so glad you liked it.
Karen
0I would be interested in nut free… my husband is allergic to tree nuts. The coconut flour is fine, though. Thank you!!
Maya | Wholesome Yum
0Thank you for the feedback, Karen! A nut-free version is on my list. 🙂
Karen
0Has anyone tried making these in the oven instead of the microwave?
Maya | Wholesome Yum
0Hi Karen, Yes, I have! You can use ramekin(s) to bake one or more of these in the oven at 350 degrees F for about 15 minutes, until the top is firm and golden.
Mirella
0The best I ever had! Butter makes all the difference and letting it sit is a great idea. Thank you!
Maya | Wholesome Yum
0Thank you, Mirella!
Melissa
0Hi, Can the egg be replaced with a flax egg? Thanks!
Maya | Wholesome Yum
0Hi Melissa, I haven’t tried it but think it would work. Let me know how it goes if you do!
Kirsten
0Oh my goodness…. what a find!!! I’ve tried other Keto “bread recipes and find them to taste much too eggy. I used only egg whites with this recipe, hoping I wouldn’t have the same problem. When I first took it out of the microwave, it smelled very eggy. However, after I let it cool a bit and then toasted it (it toasted up beautifully!), there was VERY minimal egg smell of flavor. I am SO excited to have a breakfast sandwich (egg, sausage patties, cheese) with this!!!
Maya | Wholesome Yum
0I’m glad you liked it, Kirsten! I agree it smells a little eggy out of the microwave, but that dissipates after toasting. Using only egg whites does help, like you said, and I’ve made it both ways (1 whole egg or 2 egg whites). I love it as part of a breakfast sandwich, too.
Eileen
0These were really easy and delicious. They are a bit thick so I would suggest topping them with something moist so they don’t get stuck in your throat. I topped one with pesto and a slice of provolone and pepperoni to make a little Pizza. And on another I spread some soft cheese. I’ve been missing bread and this hit the spot!
Maya | Wholesome Yum
0Thank you, Eileen! The thickness depends on the container used, but I agree that these English muffins are best when topped with something. I think that applies to pretty much any bread, though. I love that you used it to make a mini pizza – I do that for work lunches on a regular basis, too!
Kristina
0Hi Maya! First off, love the recipe! But I also had a question about the nutrition facts. I like to use the Lifesum App to track my carbs and fats, but for some reason, when I entered the ingredients, it came out with a different nutritional distribution than what is listed above. This is what I did and what it said:
Ingredients I used:
.5 tbsp of Bob Mill’s Coconut Flour
3 tbsp of Simple Truth almond flour/meal
.5 tsp of baking powder
1 egg
2 tbsp of butter (1 tbsp for melting, another for spreading on top after toasting)
My nutritional distribution showed this:
585 calories
17g protein
14.3g carbs (this seemed super high)
53.1 g fat
Seeking your thoughts on why this is or how you may have calculated the distribution!
Maya | Wholesome Yum
0Hi Kristina,
I’m glad you enjoyed the recipe!
The nutrition facts are powered by the Fat Secret nutrition calculator. The amounts are converted to weights by the calculator, which translates to:
3 tbsp Almond flour = 21g
1/2 tbsp Coconut flour = 4.5g
1 tbsp Butter = 14.2g
1 large Egg = 50g
The calculator adds up the rest, so it doesn’t show me a breakdown of separate nutrition for each ingredient in the amount that was used (only per serving for that ingredient). But reading labels, 3 tbsp almond flour is ~120 cal, 1/2 tbsp coconut flour is ~12 cal, 1 tbsp butter is ~100 cal, and 1 large egg is ~75 cal, which adds up to 307 calories total. This matches the nutrition label on the recipe card, so the other nutrition info should be correct as well.
I do see you have an extra tablespoon of butter listed in your numbers (for spreading on top), so that wouldn’t be included (a difference of 100 calories). Other than that, I’m not sure where the difference came from, but you can verify by adding up the ingredient nutrition separately like I did.
Lisa
0Just made this! Perfect! I used a small pyrex bowl. Toasted, spread nut butter and honey, it was SO GOOD! So easy and I can satisfy my “carb” tooth anytime! Thank you!
Maya | Wholesome Yum
0Thank you, Lisa! I’m happy to hear you enjoyed it.
Natalie Shutlar
0This is a total game changer for me! Thank you for this recipe! I just made it for my lunch, sooo good! Not eggy at all. I added a little Italian seasoning & a pinch of garlic powder. I used it for a BLT sandwich. I’ve tried a few different keto breads and have never been satisfied with their ‘breadiness’ until this one! This will be a regular recipe in my kitchen now! I’ve tagged you in my post on Instagram 🙂
Maya | Wholesome Yum
0Thank you so much, Natalie! I love using this bread for sandwiches, too. I need to try it with a BLT!
Deb K
0Wow, this is a bona fide game changer. I have sandwiches back in my life! I have tried various keto “bread” recipes, and have repeatedly been disappointed with flavor and texture, not to mention the cost of ingredients and work effort. This beats them hands down, with practically no work at all. Thanks!
Maya | Wholesome Yum
0Thank you so much! I love using them for sandwiches, too.
Crystal W
0Thank you
Crystal W
0Hello, can you use regular baking powder instead of gluten free?
Maya | Wholesome Yum
0Absolutely! The recipe lists gluten-free baking powder so that the whole thing can be gluten-free, but regular baking powder will work just as well.
Ruth Griffin
0Just wanted to say thank you … I tried this recipe tonight & loved it. I’m fairly new to this way of eating & do miss bread.
Kathy
0I totally relate to this…I have missed bread! I made a grilled ham and cheese sandwich with it…FANTASTIC!
Gaye Miller
0Thank you for this recipe! I have made this several times and like it more each time. I have the perfect sized bowl. It comes out perfect for slicing and toasting in my regular toaster (no wide bagel slot). I can make a great LC Egg McMuffin or eat it with cream cheese, peanut butter or sugar free jelly.
Miriam
0How would you suggest making this if you don’t have a microwave?
Maya | Wholesome Yum
0Hi Miriam, You can make it in the oven in a large oven safe ramekin. Bake at 350 degrees until it’s firm and golden. I don’t have an exact time but would start checking every few minutes starting at 10 minutes. You’ll still want to toast it in the toaster afterward.
Katie
0Is there something to use in place of the butter? Maybe coconut oil? I’m dairy free.
Maya | Wholesome Yum
0Yes, you can use coconut oil or ghee. I’ve made it both ways.
Sreya
0Could this recipe be made entirely with coconut flour, omitting the almond flour?
Maya | Wholesome Yum
0Unfortunately, this recipe wouldn’t work the same way with only coconut flour, because it absorbs so much more moisture than the almond flour. If you are allergic to almonds, any other nut flour would also work. Or if you need to avoid all nuts, golden flax seed meal instead of almond flour might also work as a replacement (the result will have a different taste, but the consistency should come together similarly). Hope this helps!
Jeanetta
0Can you add yeast to this to give it that yeast flavour? How much? I have read to do this for other low carb breads.
Maya | Wholesome Yum
0I haven’t tried it with this recipe. Let me know how it goes if you do!
Kelly
0Hey Maya, This is the first recipe I made that actually works, however it is too eggy. I did use just one egg and mixed it well. Any recommendations?
Maya | Wholesome Yum
0I’m glad it worked for you! I haven’t seen other complaints that the English muffin is too eggy, but that may be because this diminishes when you toast it. Did you also toast it? Either way, if that doesn’t help enough, you can use two egg whites instead of the whole egg, which should reduce the eggy flavor. Hope this helps!
Leah
0Oh, I want to try this but we are a microwave-free household. Any suggestions on stove top or oven directions?
Maya | Wholesome Yum
0Yes, you can make it in the oven too! It will just take a little longer than the microwave. You can use a ramekin 4-5 inches in diameter and bake at 350 degrees F. I don’t have an exact baking time for you, but would estimate 10-15 minutes. Start checking after 10 minutes and every few minutes after – it’s ready when it’s completely firm and an inserted toothpick comes out clean. Let me know how it turns out!
Barb
0Sounds so good! Was so excited to try until I got to the almond flour part. Severe nut allergy. Any ideas?
Maya | Wholesome Yum
0Thank you for the feedback, Barb! Unfortunately, this recipe doesn’t have a straightforward 1:1 substitute for the almond flour. Try this coconut flour microwave bread recipe instead.
Leigh
0Eager to try this, but am allergic to almonds. Is there another tried and true alternative? ( like all coconut flour) Do you need to substitute additional ingredients due to a change?
Maya | Wholesome Yum
0Hi Leigh, Thank you for the feedback! Unfortunately coconut flour cannot replace almond flour 1:1 in recipes, due to the way it absorbs moisture. I’ll add it to my list to develop a nut-free version of this.
Leanna
0Mine raised a lot so I sliced it into 3 pieces but probably could have done 4. Not sure what I did wrong. Tasted great though toasted with an egg on top.
Maya | Wholesome Yum
0The level of raising will depend partly on how many air bubbles get into the batter during mixing, and also on the size and shape of the container (if it’s not as wide, it will rise more). You could try less baking powder if it raises more than you’d like and don’t have a wider container. I’m glad to hear you liked the taste! Eating it with an egg on top sounds delicious.
Bonnie
0I’m obsessed.
Lori C.
0I accidently left out the baking powder (made it @ 4:30am) and I still liked it toasted with peanut butter. Can’t wait to try it again – this time with all the ingredients! Lol
Heather
0Wow! I can’t believe how easy and tasty this was! Thank you! 🙂
Diana
0This is very good! Quick to fix and fast to make in microwave and toaster. Tuna egg salad English muffin sandwich for dinner.
Carol
0Oh My, what can I say!!! I’m having a toasted tomatoe sandwich even as we speak. This is the best quick keto bread recipe I’ve found, it toasts up nice and crispy and holds together well even for a fresh juicy garden tomatoe sandwich. Yes, you can tell its almond flour, buy hey, it IS almond flour. I’m very happy to have something that is pleasant tasting, toasts like a dream, very quick and easy to make and doesn’t make me ill. Thanks so much!
Lorna
0Is 2 grams of sugar correct? Where would sugar be coming from?
Maya | Wholesome Yum
0Hi Lorna, Yes, this is correct. Almond flour and coconut flour do have very small amounts of sugar (from the almonds and coconut themselves, nothing added), which you can see on the label of the product you have. If you look up nutritional information for any recipe containing nut or coconut flours, there will be small amounts of sugar. Nutritional information is an estimate and does vary slightly by brand, but should be pretty accurate in this recipe since there isn’t much that is brand specific. The total amount of sugar in the recipe is very small and none of it is added sugar. At 4 grams net carbs in the entire recipe, it’s a very low carb item. Hope this helps.
Allan Muir
0Aaaaand you get that medal! Was actually an interesting weekend to try the recipe. We were at friends for lunch on Saturday, who are also into the Banting way of life, and they passed on a sachet of what’s called Heba Pap (pronounced pup), which basically means Heba porridge in South Africa, and is produced by the Tim Noakes foundation (named after Dr Tim Noakes, our main local scientific endorser of the Banting diet). Anyway, the mix consists of ingredients like Coconut flour, flax seed, sunflower seed, psyllium husk etc, and can be used to make a porridge/pap mix, bread loaves or . . . a muffin in a mug! Very similar recipe to yours, except they add three tbsn of water to compensate for the high content of Coconut flour (I think they’re trying to keep the sachet’s cost down by eliminating Almond flour). So Sunday I made an identical mug of both, to compare recipes, since we had the ingredients for your recipe at home too, and while theirs wasn’t bad (although we had to add another 30 seconds in the microwave to get rid of a soft middle in their recipe), your recipe won hands down. Thank you! Easy and delicious. I will be searching your site for plenty more ideas!
Allan Muir
0Further to this, I’ve discovered that depending on the shape of the container used, it’s the perfect amount for two slices of normal bread-sized toast, a burger bun, or the 6 to 8 round snack-slices you get out of a mug. Now the main problem with this recipe is its expense, and the slight almond taste that comes through (did a toasted cheese & tomato sandwich this weekend, and, while it was great, the almond flour taste does detract from the savoury). It would be nice to see this recipe experimented with a bit, to a) bring the cost down, and b) bring the taste/texture even closer to bread, because it really is the best bread option I’ve come across yet!
Allan Muir
0I’m trying this over the coming weekend. If it works, I’m coming back with a medal for you.
Marie
0Wow! This is the best Paleo/Keto bread I’ve ever had. I just made it for the first time, exactly as recipe stated. I split it into 3 slices, toasted them, and used 2 for a pesto turkey sandwich. It held together, had good flavor, and good texture. This is now my go-to. Thank you!
Holly Lite
0This recipe changed my life! I made it the first time and it was delicious…and then I waited…and then…nothing…no tummy cramps, no heaving feeling, no sleepiness! A miracle! I am so happy…just count the exclamation points in this post!! 🙂 Now, I make one of these every day for breakfast and have some protein with it and I feel great all day! Plus I found your site… which is wonderful!! Thank you!!
Kalena
0I got to try this today! It is delicious. I hopped it with marscapone cheese. Yummy!
Mindy
0I made this tonight just to try it out. It was delicious. I made it in a Corningware soup mug, as one of your other readers had suggested. It was perfect! I will definitely be adding this to my binder of low carb recipes. I am a diabetic and I am always looking for low carb bread ideas. I might add some cinnamon and a bit of erythritol (Swerve) to change it up a bit, next time. Thank you!!!
Lori
0Oh my delicious. What a great recipe. Quick and easy. Thank you!
Debra
0I’ve made this now for several mornings in a row. Am surprised at the calorie count but I guess I’ll need to make them smaller. Am also changing up the flour ratio since it’s a bit too much on the almond flour side for me. But otherwise, it’s a great addition to the morning routine.
acarr11Audrey
0Made two for dinner tonight. Makes the perfect bread for grilled cheese!
Marsha Harris Frankel
0I am eating one now and it is very good & easy to make with ingredients I had on hand. I think I need to mix it better as it had some larger holes in it but it worked. Thanks… I’ll be trying other things.
Elizabeth
0Has anyone tried using the conventional oven instead of the microwave? This looks great!
Maya | Wholesome Yum
0Hi Elizabeth, I haven’t tried it, but am sure it would work. Bake at 350 degrees in an oven-safe ramekin. You’ll just need to watch it and take it out when it’s firm and golden. I would start checking every few minutes starting at 10 minutes. Let me know how it turns out if you get the chance to try it.
Juli
0The taste of baking soda was too overwhelming.
Maya | Wholesome Yum
0Hi Juli, Did you follow the recipe? There is no baking soda in it at all. It does have baking powder, which is not the same as baking soda. Hope this helps.
Melissa
0I’ve run out of almonds, could i use only coconut flour?
Maya | Wholesome Yum
0Hi Melissa, Almond flour is a significant part of the recipe, so unfortunately it won’t work with only coconut flour. The way they interact with other ingredients is too different. I’ll try to create a nut-free version in the future.
Tara
0VERY good!!! I put too much salt, combined with salted butter it was too salty but that was user error – NOT recipe’s fault. The texture was VERY good and not too eggy tasting. I was worried when it came out of microwave it smelled very eggy and other 1-minute muffin recipes are too eggy for my taste, but after toasting – it was great! Thank you!
Maya | Wholesome Yum
0Thanks, Tara! Yes, the recipe uses unsalted butter, but if you want to use salted, just reduce (or eliminate) the additional salt in the recipe. I agree it’s not eggy when toasted. I’m glad you liked it!
Tracey
0This sounds fantastic… Do you think I could make a few and freeze them?
Maya | Wholesome Yum
0Hi Tracey, I haven’t tried it but freezing them should work just fine.