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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Lindsey
0These sound wonderful. Do you think it would be possible to make without egg? Maybe replace with a flax egg and/or add baking soda or powder?
Maya | Wholesome Yum
0Hi Lindsey, You could try a flax egg but they are a lot more crumbly that way.
Anya Lowe
0I make this recipe often. It’s a great carrier for my cream cheese and smoked salmon or my eggs and hollandaise or toasted sandwiches. I have Prego brain right now. I normally double the recipe. I put the wrong amount of coconut flour in causing me to make 12x the original servings. Lol I baked it at 350 for 15 minutes in a shallow pan. Came out great and I have bread for the week.
Sarah
0Thanks so much, I made this for breakfast today and it turned out perfect. Topped it with a fried egg, a homemade sausage patty and some cheddar, I am still full! I am going to try one in the oven next to see which I like better before making a HUGE batch!
Lee
0This is a great recipe and I love being able to have my beloved Eggs Benedict again. These toast up beautifully. Thank you for sharing this recipe.
It may vary by microwave, but 90 seconds in mine is far too long. After 65 seconds my muffin is firm and done.
LH
0Yeah!!! Thanks, I got to make my husband some Eggs Benedict! For the almond flour, I used half almond meal and half golden flaxseed meal. Looking forward to trying it with actual almond flour.
Sam
0This was amazing!! So much better than any gluten free/keto bread thing you could find at the store!
Frank
0Hi, these recipes look great but I have a nut allergy. Is there a good substitute for the almond flour? Thanks
Maya | Wholesome Yum
0Hi Frank, Sesame flour or sunflower seed flour would probably work, but the flavor and texture would be a bit different.
Mimi Mills
0Tried this for the first time today. It was just what I needed to get over my immediate need for bread! Loved that it was ready in under 3 minutes total! I will definitely be making this again! Thank you, Maya, for all your hard work and wonderful recipes!!
Kelda Mann
0Can I multiply the recipe to make several at one time or do they have to be mixed up individually. I pre make egg whites in a large muffin tin pan. Would this work for these and then just toast them each day for the week?
Maya | Wholesome Yum
0Hi Kelda, Yes, you can definitely do that!
Joey
0This was delicious!
Cris Robes
0These came out perfect! I whipped up 2 batches in separate pyrex bowls and let them sit 3 minutes before microwaving. They do smell a bit eggy when cooking. They slid right out onto a cooling rack. Sliced them in half and popped them in a toaster oven. I can have poached eggs again and my husband can have his breakfast sandwiches. Thank you so much for this great recipe! It will be made quite a bit around here.
Trish
0Can’t get easier, and tastes great! Wonderful with more butter on top.
Marcelle
0FINALLY got around to making this today and IT ROCKS! It did smell a bit eggy out of the microwave so next time I will try your suggestion about using just egg whites. But I was floored when it came out of the toaster! So crispy and SOOO yummy! Eggs Benedict here I come! WOOHOO!!!!
Holly Hayes
0Hi, for nut allergy, can you recommend an alternative? Or have you tried all coconut flour?
Maya | Wholesome Yum
0Hi Holly, You can try sunflower seed meal or sesame flour instead of almond flour. I don’t recommend all coconut flour, it’s very drying and you’d need a totally different recipe for it to work.
Nadia Doucet
0Hi, this sounds delicious. Would I be able to sub the almond flour with oatmeal?
Wholesome Yum M
0Hi Nadia, I’m sorry, I don’t think that would work.
Gemma
0Me and my partner have been keto for a year (he’s type 1 diabetic, so low carb, high fat is a complete game changer for our lifestyle) we’ve been using variations of this recipe from day one. Grating cheddar into the mix, with fresh chilies, works a treat. Also for a sweeter variation, I highly recommend adding cream cheese and cinnamon and using them to make french toast – finish it with fresh fruit/berries.
Helen Spillane
0OMG!!! I have never liked English Breakfast Muffins….. But I was looking for something quick and I thought I’d give these a go….because they came up in my notifications, at just the right time!! Can I just say WOW!! These were Fan-Bloody-Tastic!!
Pat Marino
0Can you use cassava flour instead of almond flour? Thank you.
Maya | Wholesome Yum
0Hi Pat, I haven’t tried that. You probably can, but it wouldn’t be low carb. It would still be paleo, though.
Michael Murdock
0I have been missing English Muffins since going gluten free and low carb. Made these this morning and they are AMAZING!
Johanna
0This recipe is truly forgiving!
I have regular baking powder so the taste was strong so I decided to cut in half for next time… (and also put aluminum free on the shopping list)
So this morning before work I decided to make baggies to bring to work so I can have for breakfast and lunch.
So I make two little baggies up, skip the salt because I have salted butter and then I used half amount of baking powder.
Arrive at work and set off to make my food…
As I am mixing the egg I am like -oh so this isn’t right… I realize I only added 1 tablespoon of almond flour! So I get my other baggy and add it all in. Now I have a total of 2 tbs almond flour 1 tbs coconut flour and 1/2 tsp baking powder
So I know I need to add a second egg because of the coconut flour!
I microwaved it for 90 seconds and it was way not done yet (maybe all the egg maybe the wattage) so I added another 90 seconds
Took it out slid it out the bowl let cool a bit and then sliced in half. Stuck one in the fridge for lunch and toasted the other.
Coworkers said it smelled delicious
Added butter, cream cheese, and Mrs Dash onion and herb seasoning
It tastes great! So another variation, a bit eggier but not wet and spongy once toasted. Very crumpet-like
3 net carbs, 6.7 protein, 16.3 fat
I ate half now and will have half later!!
Nancy Wade
0Excellent!! I make four of them at a time they’re perfect!!!
Lisa
0OMG this was delicious! I’ve missed my daily toast and butter in the morning and when I saw this recipe, I had to jump to make it. My husband was skeptical and hesitant to try it but the muffins were so tasty! for me, it was reminiscent of a toasty corn muffin with a buttery crisp top. Thank you so much for this escape from eggs and bacon for breakfast!
Cheryl
0Very easy and delicious. I used soy flour and almond flour, equal part and was what I had on hand. I also used vanilla and apple cider vinegar. The vinegar neutralizes the soy taste. The vanilla just for taste. Light and fluffy and will definitely make again.
Sandra
0Hello, Maya:
Just saw this today, & would like to make these. Yes, this recipe goes back to 2015 and I look a look at your video that shows how to make these. But…I would like to know where you got the dish with the handles on it for making these wonderful looking muffins. (Amazon doesn’t have them. And, btw, neither do they have the square dishes any longer. I’m finding out that Pyrex has stopped making a lot of things lately).
I have arthritis in my hands, and those handles would be a great help to me with maneuvering the bowl in order to flip it upside down to remove said muffin. Please don’t make me cry & tell me that these aren’t around anywhere.
I am a member of wholesome yum, and really like the recipes here as they are so helpful.
Thank You in advance for your reply.
Sandra
Maya | Wholesome Yum
0Hi Sandra, I added links to all the baking dish options to the post right above the recipe card. There is a dish like that with handles available here. 🙂 The rectangular containers are also available here. Hope this helps and that you’ll love the English muffins. Thank you so much for following along with me!
Claudia
0Hi I was just curious about the net carbs calculation, isn’t carb subtracted from fat to arrive at net carbs?
Maya | Wholesome Yum
0Hi Claudia, No, fat has nothing to do with net carbs. Net carbs are total carbs minus the fiber and sweeteners.
Claudia
0Thank you for the clarification, I get confused with the fat and the fiber : )
I have to agree, this recipe is super easy and I was amazed at the results. It does have a heavy “egg” flavor, Any way around this? Also, topped with either an egg, or sliced avocado or even just butter, all you taste is the muffin. It seems to drown out any topping. Any suggested alternatives?
Maya | Wholesome Yum
0You could try replacing the yolk with another tbsp egg white to reduce eggy flavor. Or, you might like this 90 second bread recipe.
Claudia
0Thank you Maya 🙂
Chris
0Can you make this recipe without almond flour? Im allergic to nuts
Maya | Wholesome Yum
0Hi Chris, This one is pretty difficult to make without nuts. You could try sesame flour or sunflower seed flour, but the taste would be different.
Georgina
0Very tasty, I think the microwave version “bakes” best. Seems more like a scone to me, but who doesn’t like scones!?
Gloria Hernandez
0WOW it’s really good.
I made it for breakfast today and surprise my husband like it.
I followed the oven recipe exactly as is and the result was great.
Thanks!!!
Maya | Wholesome Yum
0Yay, so glad to hear that, Gloria!
Sarah
0Thank you for the recipe! I was wondering if you think it would work to make a large batch in a muffin pan. Do you think I could just x everything by 12? Thank you!
Maya | Wholesome Yum
0Hi Sarah, Yes, that should work! The only thing is, muffin pans are much smaller than a normal English muffin size, so you might want to do a bunch of ramekins instead.
Gordon Wagner
0Tried this today in a Pyrex vessel, looks good and smells good, but it did not want to come out of the Pyrex! Maybe I’ll try some parchment paper next time.
Maya | Wholesome Yum
0Greasing it can help next time. Also, sometimes it means it needs to cook for a bit longer.
Karen
0The taste of the English Muffin was good, but it was way too dry. What can I do to change that?
Maya | Wholesome Yum
0Hi Karen, It might be that it was overcooked, so you can try reducing the microwave time next time. Other than that, feel free to add more butter to the batter if you’d like. You may also like this 90-second bread recipe.
Kirstin
0Yyyyyyeeeeesssssss!!!!! Finally a bread alternative that tastes great and I can easily whip up! So glad I found your page!! I will try the 90sec bread recipe next!
Maya | Wholesome Yum
0Yay, so glad to hear that, Kirstin! Hope you like the 90 second bread just as much.
Carmen
0OMG! I made this for breakfast this morning. Followed the recipe exactly as is and turned out great! Sliced in half and toasted til a little crispy. I was craving a little something sweet so I topped it with butter and cinnamon sugar(made with Pyure and ground cinnamon) and it was amazing! Very filling. Will definitely make again….and again
Maya | Wholesome Yum
0I am so happy you liked it, Carmen! Thanks for stopping by!
Maddy
0I don’t know what almond flour you’re using, but when I built this recipe on Sparkpeople’s recipe page, there were 7.5 net carbs per muffin. I made the recipe as written. I’m using Bob’s Redmill super fine blanched almond flour. I noticed that the unblanched Bob’s has more fiber, but still not coming out to your number of 4 net carbs.
They’re delicious by the way.
Wholesome Yum L
0Hi Maddy, thank you for the great feedback on this recipe. We use the USDA Food Database for our nutrition calculations which is the most reliable. The almond flour brand we use has 6g of total carbs and 3g of net carbs per 1/4 cup serving.
Ciar
0I am SO exciting about making these! I have a question though – has anyone tried freezing them at the stage when they’re cooked, but not toasted? As in, slicing in half and freezing, then at some point taking them out an toasting straight from frozen?
I used to do with with my regular homemade bread just fine, but is there any reason it wouldn’t work for these?
Maya | Wholesome Yum
0Hi Ciar, Yes, you can definitely do that!
Crystal
0Do you know the carb count for this? I loved it by the way!
Maya | Wholesome Yum
0I’m glad you loved it, Crystal! The nutrition info is on the recipe card above – 4g net carbs in the entire recipe.
Suzanne
0This recipe is great. Thank you so much. I toasted it and made a breakfast sandwich. Very easy and filling. Best I’ve had since starting low carb two months ago. I will try more of your recipes! I appreciate your work.
Maya | Wholesome Yum
0I am so happy you liked it, Suzanne! Have a nice day! Please come back again soon!
Angie
0I love this recipe!
However, I can’t seem to keep them from falling apart. They’re very crumbly. What am I doing wrong?
Also, they stick to the pyrex rectangle pan and the ramekin.
Maya | Wholesome Yum
0Hi Angie, It might be that they need to cook for longer – this can cause both the crumbling and sticking. You can also try this 90-second bread recipe that is similar but more sturdy.
Mandy
0Thanks for this great recipe. Half a muffin with a poached egg has become breakfast most days. Muffin is much more filling than regular bread. If you feel like something a little sweeter, adding cinnamon and a little sweetener is nice, toasting the muffin halves and spreading with cream cheese 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Mandy! Have a nice day!
Veronica
0I love this recipe. Also I started experimenting with ingredients and made a chive and will try more. It gave me ideas. I used a large ramkin and it was perfect for the recipe. I have an 1100 watt microwave and & it took 90 seconds. It toasted well. I tried almond milk for a lighter batter. Thank you. I didn’t see where to put pics or I’d attach.
Maya | Wholesome Yum
0I love to hear that, Veronica! Please come back again soon!
Lisa
0This is delish! Can be used with sweet or savory toppings! Any idea how long it stays in the fridge without being toasted? Thanks!
Maya | Wholesome Yum
0You can store these in the refrigerator for a few days, Lisa. Go ahead and use whatever toppings you’d like!
Bryan L
0Hi – should the egg yolk be included? There’s no explicit instruction to remove it from the large egg, but the ingredients list mentions egg whites as a substitute. Thanks!
Maya | Wholesome Yum
0Hi Bryan, The recipe as written uses one whole egg. If you’d like, you can use 3 tbsp egg whites instead.
Lisa Myers
0Thank you so much for sharing this delicious and versatile recipe! I’ve made it a few times following the directions exactly. I allow it to cool for a few minutes in the mug before slicing it in half and popping it into the toaster. This morning, I added a pinch each of onion powder, garlic powder, thyme and rosemary. Topped the toasted slices with cream cheese and served with a slice of warm Jamon Serrano, a slice of warm prosciutto and a few strawberries. It was a wonderful change of pace. I wish I could add a picture! I’m going to try adding some cheddar cheese and jalapeño peppers in the near future! I’ll let you know how it turns out!
Maya | Wholesome Yum
0Thank you so much, Lisa! Adding those spices and toppings sounds delicious, too. I don’t have a way to upload a picture here, but if you have Instagram, you can tag me @wholesomeyumblog or use hashtag #wholesomeyum.
Leslie Lawson
0Just tried the Mug Bread, and it was a cross between corn bread and an English muffin. I liked it very much. Has anyone tried putting sweetner in it ? I could almost taste cornbread. The only problem i had was it came out like a popover and it was flat when I put is in the microwave. Any suggestions to get it flatter on top?
Maya | Wholesome Yum
0Hi Leslie, I’m glad you liked it! You can put sweetener in it if you’d like. It rounds less if you make it in a wider container, like a large ramekin. You might also like my other 90 second bread recipe.
Lisa Holmes
0Wow – perfect recipe! Tastes buttery – the texture is between a corn muffin and an english muffin. Super easy and quick to make! Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Lisa! Please come back again soon!
Karin
0These are fantastic!!! Have you ever tried making them in larger batches? I would love to make a dozen at a time.
Maya | Wholesome Yum
0Hi Karin, I’m glad you like them! Yes, you can make them in larger batches. Just use multiple containers. You may need to adjust the cook time up a bit, but not a lot if it’s still similarly sized containers.
Nicole
0Made it in an old Tupperware sandwich container instead of a ramekin. Turned it into a grilled cheese
Maya | Wholesome Yum
0Sounds delicious, Nicole!
Andrea
0I love this recipe. Thank you so much. I eat this almost every morning! I subbed one tbsp of the almond flour with one tbsp of organic PB2 powdered peanut butter and it is perfect!!!
Maya | Wholesome Yum
0I love to hear that, Andrea! Thanks for stopping by!
Jules
0Hi – do you mix the remaining ingredients with the ghee butter… or separately? Is the ghee/butter supposed to line the bottom of the ramekin? I mixed everything together and the muffin stuck. That being said… excellent recipe! Total keeper. Thanks!
Maya | Wholesome Yum
0Hi Jules, Yes, mix it together. If it stuck, it’s possible that it needed to cook for a bit longer. Also, did you run a knife along the edge to help release? If you want to be on the safe side next time, you can mix the batter in a bowl separately and grease the ramekin before adding it in and cooking. I don’t ever need to do this, though.
Jules
0Thanks, Maya! Yes, I have run my knife around the edge (sides), but the bottom always sticks. Makes for more of that craggly english muffin texture, though, so it’s kinda cool… but will try cooking longer or buttering the ramekin next time and see how it goes.
I shall try your paleo bread recipe next — super exciting. Thanks for all the great recipes with easy ingredient lists!
Michelle
0Can you use all almond flour or is the coconut flour really necessary?
Maya | Wholesome Yum
0Hi Michelle, The combination improves texture compared to almond flour alone. You can try this 90 second bread recipe if you don’t want to use coconut flour.
Cynthia
0Is there anything else to replace the coconut flour? I want to try these before I invest in coconut flour that I may not use much. I have the Bob’s Red Mill 1 to 1 gluten free flour. Will that work?
Maya | Wholesome Yum
0If you replace the coconut flour with something else, they’ll be different so you won’t really be trying to see if you like the recipe. But if you want to, you can use an additional tbsp of almond flour instead of the 1/2 tbsp coconut flour. I don’t think they taste as good that way, though.
Sheila Chafe
0Could you please let me know saturated fat found in your 90 sec bread recipe and English muffin recipe? I’m doing Weight Watchers and trying to do low carb with it and to do point system. I need to know saturated fat, calories, sugar and protein.
Maya | Wholesome Yum
0Hi Sheila, The only nutrition info I have readily available is on the recipe card – total fat, protein, total carbs, and net carbs. If you need other details, I recommend plugging your ingredients into an online calculator. I hope you’ll like the recipes!