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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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.
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Instructions
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 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.
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Keto English Muffin
610 Comments
Angela Smith
0I make these in bulk! 10-15 at a time. I measure the dry (small zip bag or container). Measure the butter (wrap in parchment paper). Store everything in the freezer in a gallon zip bag.
I take the “set” out and leave on counter to warm up a little while I’m prepping the family’s breakfast. Melt butter, add egg, mix, add pre-measured dry, mix, cook, toast, eat. Having them in the freezer is such a blessing. I’m not tempted to devour the bagels everyone else is eating. Happy mom dance.
Maya | Wholesome Yum
0Thank you, Angela! Great idea to make them in bulk!
Debra
0Thank you for sharing this recipe. I just made this and it turned out great. Oh the possibilities for making it sweet or savory. I used a small corning ware dish so when split and toasted it looked like sliced bread. I am new to KETO and was becoming discouraged from some of the failed recipes but this one made my day.
Maya | Wholesome Yum
0Thank you, Debra! I’m glad you found a recipe you like!
Karen
0YUM!! Thank you Maya! These were so easy and taste yummy. I added some onion granules and chives and they were so tasty. I tripled the recipe so have another couple left over. Can you tell me how best to store these please Maya? Thanks for your revolutionary ideas!
Wanted to post a pic big not sure how to!
Maya | Wholesome Yum
0Thank you, Karen! That sounds delicious. They are fine at room temperature for maybe a day, but I usually store them in the fridge to keep for longer if making several.
JC
0Butter/ghee is not paleo, and gluten-free baking powder may or may not be paleo (may contain cornstarch), but otherwise this looks great. Especially after a skim of a few reviews. To make it paleo, one could use coconut oil in place of butter/ghee. Looking forward to trying this.
Maya | Wholesome Yum
0Some people include grass-fed butter in their paleo diet but you can definitely use coconut oil as well! I hope you like it! 🙂
Rene
0This was really good. Not been doing low carb long, but getting used to the *grainy* texture of things that use almond and coconut flours. I added some nutritional yeast to the batter. Gives it a slight yeasty taste which I love. With so many different recipes out there, it can get a little frustrating trying to find a good one. This will be my regular go to recipe from now on. Thanks.
Maya | Wholesome Yum
0Thank you, Rene! I’m glad you found something that works for you.
Brenda
0I had a craving for pizza and decided to use this recipe for the crust. Once it was toasted I added pizza sauce, mozzarella cheese, and pepperoni. Then I put it in the microwave just enough to melt the cheese. It was so good and definitely hit the spot.
My go to for this recipe is to add 1/2 tsp sweetener and 1/2 tsp ground cinnamon to batter. Once toasted I spread with butter and sprinkle on some sweetener. Amazing!
Maya | Wholesome Yum
0Thank you, Brenda! I’ll have to try some of your ideas!
Shelby
0Made this recipe this morning and it turned out awesome! I love how easy it is and it tasted delicious! I went with egg whites and added a little bit of garlic powder to mine. Yummy 🙂
Maya | Wholesome Yum
0Thank you, Shelby!
Ali
0Help, this FLOPPED. Everything combined into a course crumb. I reread the recipe and the only thing I messed up was I did 1/2 tsp coconut flour instead of 1/2 tbsp but that does not explain the dryness. Watching the video it looks like you use more than 1tbsp butter, maybe 3? I ended up adding milk until it just formed ball. The result is still very dry and doesn’t hold together well.
Loved the idea of it, any suggestions would be appreciated 🙂
Maya | Wholesome Yum
0Hi Ali, Sorry it didn’t work for you. Did you by chance use almond meal? That is a lot more coarse. The only other thing I can think of is if your egg was very small – it should be a large egg. The recipe (and video) only uses one tablespoon of butter, not three. I’ve had lots of people say they like this recipe, so I hope you’ll try it again.
Rebecca
0Amazing, totally shocked that this worked! Will be my go to for a bread/bun substitute.
Maya | Wholesome Yum
0Thank you, Rebecca! They’re great for breakfast sandwiches!
Diana
0I love these but, I did feel burning in the back of my throat from the baking powder. Think I will decrease the baking powder to 1/4 tsp. Will they still work?
Diana
Maya | Wholesome Yum
0Hi Diana, I haven’t noticed that from the baking powder, but you could reduce it if you want. You won’t get as many “nooks and crannies” in the English muffin, but otherwise it should be fine.
Diana
0I’m new – I mean brand-new – to low carb baking, but I cannot live without English muffins! Followed the recipe exactly and microwaved in a 4-inch square Pyrex. It did not rise at all and had no “nooks and crannies.” Is this because of how I mixed it or maybe because I think my baking powder is rather old. Despite this, I was able to very carefully slice it in half, toast and put some peanut butter on. It was more like toast than a muffin, but still yummy. Thank you!
Maya | Wholesome Yum
0Thank you, Diana. Old baking powder is a likely culprit if you didn’t have air pockets. The other possible cause could be not mixing it enough to create those air pockets. I’m glad you still liked it, though!
Jenn
0I tried these today. While I wouldn’t say they’re quite like an engish muffin, they’re very good for my intended purpose. They turn out too “cakey” in texture to resemble an english muffin in anything but shape – so I would say they are more of a low carb biscuit. I wanted something ultra low carb to go under my smoked salmon & eggs breakfast, as I find the salmon and eggs without any “base” just too rich/fatty/smokey/fishy. For this purpose, these were great. I will definitely make these again.
I do not own a microwave, so I did them in the oven at 350 for 20 minutes (I think my oven bakes a bit low) and they sliced nicely for toasting. I had trouble getting them out of the ramekins, so I highly suggest people using the oven add either parchment paper on the bottom of the ramekins, or even use english muffin rings as I will be trying next time.
Also, a suggestion for people who like darker toast – DO NOT toast these too much. The dark bits don’t taste like dark toast, but rather gross burnt nut/egg (duh, right?!) and my hubby who likes lighter toast was a bit happier with his muffins than I was this first time. I will toast less next time. 🙂
Overall, this recipe is a winner for my purpose as a base for delicious toppings. You just can’t beat the ease or affordability (thanks for not requiring $50 of cashews or something to make a loaf of bread LOL) and while I wouldn’t necessarily enjoy these on their own, I could see whipping up a batch regularly for use with eggs or tuna salad. Thanks! 🙂
Maya | Wholesome Yum
0Thank you, Jenn! I’m glad these work for you!
Kim
0I’ve used this recipe about a hundred times since I found it so I thought I would finally comment to see if I could help someone else out – for anyone who is allergic to nuts or almonds, this recipe works absolutely perfectly replacing the almond flour, coconut flour, and baking powder with carbquik (for those who aren’t familiar, it’s a low carb baking mix you can buy on amazon and if you’re eating paleo or keto it’s gonna change your life).
I just use 3 1/3 tbsp of carbquik to replace the other flours and the baking powder (as a baking mix it already has some form of baking powder in it I believe – I’ve never had an issue just using it alone). If you’re struggling with the amount of low carb recipes that rely on almond flour, I’ve never encountered a situation where carbquik didn’t also work instead. My mom is allergic to nuts so I test drive lots of low carb recipes for her with this substitution and it works every time.
Maya | Wholesome Yum
0Thank you, Kim!
Dana
0I have loved this recipe for awhile now and just took it a step further… I added a splash of milk, a packet of Stevia, and a tsp of roasted cinnamon and ouila! Pancake batter!!! It was the perfect substitute without being eggy or cream cheese based! Served with sf syrup and I was in heaven.
Maya | Wholesome Yum
0Dana, that sounds amazing! I’ll have to try that!
Natalia
0Also, try using parchment paper cut to the size of the bottom. (In reply to the person who had a bad time with sticking)
Maya | Wholesome Yum
0Thank you, Natalia! That’s a great idea if you have issues with sticking.
Khristen
0I just made this and I’m impressed! So tasty! I’m making this again!
Quick question: can you use coconut oil or olive oil instead of butter?
Maya | Wholesome Yum
0Thank you, Khristen! Yes, you can use coconut oil (melted) or olive oil! They may impart a slight coconut or olive oil flavor to it, but I don’t see that as a problem.
Gail Westlake
0Your recipe says cook time is 3 minutes when it’s really 90 seconds.
Maya | Wholesome Yum
0Hi Gail, The total cook time includes the time to melt the butter and toast at the end, not only the main microwave time.
Domino Truitt
0I made this with 1 tbsp oat fiber instead of coconut flour and it worked great. Not crazy about coconut flour and it lowered the carb count to 2 net carbs.
Maya | Wholesome Yum
0Good to know – thank you for sharing!
Alper Yumerov
0This is by far the best keto mug bread recipe! I’ve tried many and this works the best for me. I only swap the butter for olive oil but it’s neither too dry or too soggy. I HIGHLY recommend toasting it, makes a huge difference.
Maya | Wholesome Yum
0Thank you, Alper! I think the English muffin is best toasted as well!
Louise
0Good for eggs benedict, but super dry.
Maya | Wholesome Yum
0Thank you for the feedback, Louise. I didn’t find it dry, but you could add more butter if you’d like. I agree toppings make these better!
Jessie
0Tried these as a quick “bread” fix for dinner. I used two small ramekins and it worked so well. I didn’t even toast them, just served with the yet more butter. Yum
(and they fell right out for me – I didn’t have to work to get them out!)
Maya | Wholesome Yum
0Thank you, Jessie! Great idea to use two smaller ramekins.
Diana Donofrio
0This is my new favorite english muffin recipe. I have been experimenting with LC english muffin recipes lately. I have tried 4 different recipes in the past week and this one is by far, THE BEST. I recommend baking in the oven; they rise better and are more bread-like. I have tried all 4 recipes using microwave and conventional oven and this one rises the best and tastes the best.
If baking in the oven, it should be mixed in a separate bowl, then poured into a greased ramekin to bake or line the bottom with a greased circle of parchment paper, because it was difficult to remove and some of it got stuck in the bottom.
Maya | Wholesome Yum
0Thank you, Diana! I’m glad you thought this one was the best.
Joe
0Very nice! Although they are a little dry because we use almond flour and they tasted slightly egg like (which I will use regular size eggs next time), these came out of the toaster as described. I will use this for eggs benedict, can’t wait!
Maya | Wholesome Yum
0Thank you, Joe! You could use 2 egg whites in place of an egg if it seems eggy to you. Eggs benedict sounds great!
Mama Mia
0I truly don’t see how removing the yolk will remove the eggy taste. The eggy taste and texture comes from the egg white! I have a 2-cookie almond flour recipe I created using only the one yolk, and it doesn’t taste eggy at all.
Maya | Wholesome Yum
0Hi there, You’re right that eggy texture comes from the white, but eggy flavor comes from the yolk. Of course there are recipes that use yolk that don’t taste eggy, and this is easier to achieve with cookies. You might want to try some of my other bread recipes if this one isn’t for you.
CinHus
0Do you have instructions for baking using conventional oven or toaster oven?
Maya | Wholesome Yum
0Yes, you can bake it in the oven for about 15 minutes at 350 degrees F in an oven safe ramekin.
Paula Schlotterbeck
0I made this exactly as written and the results were AMAZING. Thank you SO MUCH for this recipe! It will be a mainstay in my GF life. (I was diagnosed with Celiac Disease 2 weeks ago and it is such a relief to find ways to enjoy my favorite foods with a tweak or two). =)
Maya | Wholesome Yum
0Thank you, Paula! I’m glad this is helping you and that you liked it!
Star
0Made this today. Was skeptical but… it was a winner winner chicken dinner. I’ll make it again.
Maya | Wholesome Yum
0Thank you, Star!
Kathy Skantzos
0I’ve just played around with lots of different variations of the keto muffin that are available online with variations of almond meal and coconut flour ratios, and this recipe was the winner! The texture was the best and it wasn’t so eggy or too coconut-y as some of the others were. I used salted butter so it turned out a little too salty for me, so will try it with unsalted next time or omit the added salt. I’ll also try it with cinnamon and sweetener as some other comments have suggested. I think it will also be really good with bacon and eggs. i also liked the mini pizza topping idea. Thanks for the recipe! x
Maya | Wholesome Yum
0Thank you, Kathy! I’m glad it was a winner for you!
Peg
0Made this this AM and added cinnamon and coconut sugar, toasted it and added ghee and honey. So good! This is going into my keeper binder! Thanks so much.
Maya | Wholesome Yum
0Thank you, Peg! A cinnamon version sounds delicious!
Rosanna
0Ok, I need some help. This recipe looks delish but I do not use a microwave, any suggestions? Has anyone done these in the oven?
Maya | Wholesome Yum
0Hi Rosanna, Yes, you can make them in the oven. Use a 4″ to 5″ diameter oven safe ramekin and bake about 15-20 minutes at 350 F.
Kelli
0I am going to buy a new toaster to replace our broken one today because of this recipe! There wasn’t much call for one since we eat so little bread of any kind in our house these days, but this is a game changer.
Maya | Wholesome Yum
0Thank you, Kelli! In the meantime you could also brown these on the stove, but I do prefer a toaster since it’s so much easier.
Gill
0I’ve just made these but subbed the coconut flour for Doves GF bread flour and they turned out really well. Will try with coconut flour in the future but was really happy with the end result!
Maya | Wholesome Yum
0Thank you, Gill! Good to know!
Deb Collins
0Hello,
This really looks amazing! I wonder if it is possible to use this recipe to make more at one time and bake in a traditional oven. If so, what would be the oven temperature and for how long? I’m sure I could figure out the conversions with the ingredients.
I have muffin rings and have attempted to make English Muffins in the past. I had a nice recipe that worked great, but it had Xanthan Gum in it and that really bothered me, so I had to abandon it. However, I still have the rings and would be so overjoyed if I could use them again!
Thanks for this great idea. I can’t wait to try it!
Deb~:0)
Maya | Wholesome Yum
0Thank you, Deb! Yes, you can definitely make more than one at a time using the oven. It should take about 15-20 minutes at 350 degrees F. The amount of time will depend on how large you make the English muffins (thicker = more time). I recommend lining the pan with parchment paper and greasing lightly for easy release.
Laurie
0Seriously unbelievable! Love them! Thanks so much!
Maya | Wholesome Yum
0Thank you, Laurie!
Sarah E Cooke
0Would hazelnut flour work as well as almond flour? I had my gallbladder removed a few years ago and can’t process almond products.
Maya | Wholesome Yum
0Hi Sarah, It would work as long as you like hazelnuts – you’ll definitely taste the flavor in there. 🙂 Other than that, the only difference would be the texture would be more coarse. You could make it finer by grinding the hazelnut flour in a food processor if you’d like.
LaWanda
0Can I make enough to last a few days? If so, would I refrigerate the extra’s or can I leave them out at room temperature?
Maya | Wholesome Yum
0Hi LaWanda, Absolutely! I usually store them in the fridge, but they’d probably be fine for a day or so on the counter.
Reta
0I subbed oat fiber for the coconut flour and it worked just fine.
Maya | Wholesome Yum
0Thank you, Reta! Good to know!
Nadine Beaufort
0Could you suggest something to replace the egg? I’m allergic to eggs.
Maya | Wholesome Yum
0Hi Nadine, A flax egg should work. Mix a tablespoon of flaxseed meal (I like golden which is more mild) with 3 tablespoons of water, refrigerate for 15 minutes, and then you can use it in the recipe instead of the egg.
LaWanda
0Thank you so much for the quick reply to my question, Maya! I finally decided to go for it, and I am so glad that I did. They were so delicious. I baked them in the oven (I am not a huge fan of the microwave). I did miscalculate the almond flour (I did not add enough), and they still turned out great. Even my husband liked them. I just have one more question. How long will they last? Do they need to be refrigerated? Can they be frozen for later use? Thank you, again! 🙂
LaWanda
0Hi Maya. If I wanted to make more than one (say three) at a time, would I just triple the recipe?
Maya | Wholesome Yum
0Hi LaWanda, Yes, you could definitely do that! The cook time will be about the same, since that is dictated by thickness. Sometimes I also make a larger batch using ramekins in the oven – it takes about 15 minutes at 350 degrees.
Dawn Martin Cousins
0I cooked the batter in my waffle maker. Made a pretty good waffle!
Maya | Wholesome Yum
0Thank you, Dawn – great idea!
Debbie Lalonde
0I tried it with a flax egg and wasn’t impressed. It was hard to slice into 2 pieces and was crumbly.
Maya | Wholesome Yum
0Thanks for the feedback, Debbie! I haven’t tried it with a flax egg (the recipe uses a regular egg), so maybe it doesn’t work quite as well as a regular egg in this case. But, I’ve seen comments above that others have been happy with the results with flax eggs too, so it may depend on your preferences.
Liz
0Just made this – SO GOOD! Not eggy at all. I think the secret is to stir everything IN the ramekin until all ingredients are fully incorporated, letting it rest for a minute (as stated in your recipe) and making sure to toast it right after. I think it’s only eggy if you don’t toast it, but this was SO darn good with nut butter and blueberries on top! Thank you!
Maya | Wholesome Yum
0Thank you, Liz! Completely agree with you – toasting gets rid of any eggy-ness. I love them with nut butter and blueberries, too.
Fiona
0Thank you Maya… this is the simply the best low carb bread recipe. Loved it. And I’ve made it twice since seeing it yesterday on Ditch the Carbs.
Maya | Wholesome Yum
0Thank you, Fiona! That means a lot!
Rebecca
0I love this!! I had tried a similar recipe and found it way to eggy, so when preparing this I used 2 egg whites and it is lovely. Something else I tried was mixing ingredients in a different bowl than the one I cooked in, I feel it made a more uniform consistency. I also used a rectangular 3 cup Pyrex bowl, the bread came out the perfect thickness and i simply cut it into 2 pieces and had the perfect sandwich shape!! Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you, Rebecca! Yes, using just egg whites can help if you find it too eggy otherwise. It also tastes less eggy after toasting. I love your idea of using the rectangular 3-cup Pyrex containers. I just tried it with one from this set and it worked great!
Maya | Wholesome Yum
0Thank you, Rebecca! Yes, using just egg whites can help if you find it too eggy otherwise. It also tastes less eggy after toasting. I love your idea of using the rectangular 3-cup Pyrex containers. I just tried it with one from this set and it worked great!
Krysta
0I just made the recipe using a “flax egg” (1 tbsp. golden flax meal and 2.5 tbsp. water, let sit a minute or two to thicken) The batter obviously didn’t look the same, but it worked fine! I like the texture of the flax, it reminds me more of a whole grain or seeded English muffin.
Maya | Wholesome Yum
0Thank you, Krysta! Good to know that this works with a flax egg.
Kathleen Hartshorn
0I avoid using microwaves. Can this be used on the stove top or in the oven?
Maya | Wholesome Yum
0Hi Kathleen, Yes, you can make it in the oven using an oven-safe ramekin. Bake for 10-15 minutes at 350 degrees F, until the top is firm and golden.
Michelle
0Hi, I live at high altitude, about 7900 ft, and wondered if that would require changing the recipe at all. Baking at high altitude is so finicky! Thanks.
Maya | Wholesome Yum
0Hi Michelle, Unfortunately I haven’t had the opportunity to experiment with this recipe at high altitude. I’m pretty sure that you’ll need less baking powder and possibly increased cooking time. I would try making the 1/2 tsp baking powder scant (more than 1/4 tsp but not quite a full 1/2 tsp), and after the initial cooking time, cook a little longer, checking on it at 15 second intervals until done. I’d begin with that, but if it turns out too dry, you may need to add some liquid to the recipe as well (if you need it, I would try almond milk). I’d love to hear what worked for you if you try any modifications!
Maya | Wholesome Yum
0Thank you for sharing, Sophia! That mold looks perfect for this!
Judy M
0Hi Maya,
Thank you. This is the best keto bread I’ve found so far. I’ve done a lot of baking and a lot of throwing away of “bread” that was awful. Your recipe is the best. Just a couple questions. I did find it to be a little dry. Any thoughts on making it moister? Also what do you think about using psyllium husks instead of the coconut flour? Thank you for all your good work in helping me and all of us out here stick with the keto WOE.
Judy M.
Maya | Wholesome Yum
0Hi Judy, Thank you! You could try a little more butter or adding unsweetened almond milk to increase moisture, but I haven’t tried it. I also haven’t attempted this recipe with psyllium husks, but am pretty certain you’d need to also add some water if you go that route. Let me know how it goes if you try any changes! I do have a low carb bread recipe here that uses psyllium husk powder.
Deborah
0Ok, so I’ve been low carb for a very long time now. I’ve seen all the miracle breads. I’ve spent a fortune on special ingredients only to be disappointed. I’ve choked down dry, throat closing microwave muffins and to be honest expected this to be the same stodgy, egg tasting waste of ingredients. But it wasn’t!! It’s probably the closest thing I’ve had to bread. It tasted just like white bread but slightly crumblier. That could have been me though as I didn’t wait for the mixture to thicken for 1 minute. Having said that, it still held up to being eaten like a piece of toast. I used salted butter and omitted the extra salt and it was perfect. Thanks for a great recipe 🙂
Maya | Wholesome Yum
0Thank you, Deborah! I agree it’s a little more crumbly than regular white bread, but like you said it’s the closest next-best-thing I’ve found so far.