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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Caroline
0I have an electric pancake maker that makes four silver dollar pancakes and it cooks from the top and bottom at the same time. Could I use that to make these? I’m also wondering how long I should cook them if I try this method? I need to come up with some new breakfast ideas, and this looks like it would be great for breakfast sandwiches.
Wholesome Yum M
0Hi Caroline, Yes you can make these in a pancake maker, but you will get a different final texture. I suspect they will be slightly denser using this method over the microwave. I’m not sure what temperature your pancake maker operates at, so you will need to experiment to get a good idea of how long they will take to cook through.
Rose
0I make this whenever I am in the mood for a sausage breakfast muffin. It is really satisfying and I don’t miss regular English Muffins so much. So good!
Marissa Little
0I did really enjoy that it got crispy and has a pretty good flavor. I do feel like it was more biscuit-y though which is disappointing. You and another website over the years have become my go to for trusted keto recipes so this is probably as good as it gets. Lol Thanks for all your hard work.
Diane
0This was the BEST! I have tried just about every low-carb English Muffin recipe there is and, in my opinion, this is the only one that is like the real thing. I cannot use Almond Flour so I made it with Sunflower Seed flour. It was thick enough to actually slice it to toast it, and robust enough to stay intact and be toasted! It looked like the real deal, held together and tasted great. Thank you!
kazy
0Hi There,
Why does it say gluten free baking powder? Baking powder doesn’t have gluten or am I missing something? I know some manufacturers use cornstarch to absorb the moisture, but cornstarch is made entirely from corn, a gluten free grain, it naturally does not contain any gluten. Is it because often it is manufactured on equipment shared with other grains and grain products, including wheat? Or is it because cornstarch contains carbs?
I apologize if someone else has asked this question and you’ve answered .
Wholesome Yum M
0Hi Kazy, Yes, it’s because baking powder can be cross-contaminated during the manufacturing process. If you don’t have an allergy or are concerned about a trace amount of wheat, then the regular baking powder will do.
Jackie
0Love this recipe, I cook mine in my Dash mini griddle and get 2 of them. Thanks for sharing!
Linda H
0I love it! Was missing a breakfast sandwich on keto. This solved it! I made one serving into two small ramekins and it was perfect after splitting and toasting!
Ron LaGrone
0I was super skeptical about this recipe as I walked into the kitchen to make preparations. I was craving something for breakfast that resembled an “egg mcmuff-type” breakfast sandwich. I melted the butter, added the egg, added the dry ingredients, stirred, and popped it into the microwave for 90 seconds. I watched it rise through the glass door in shock that it looked just like the video. My bread easily slid out of my ramekin. Amazingly, when I sliced my bread, IT LOOKED LIKE BREAD! I toasted my halves, added chipotle mayo, my eggs and veggies, and BOOM! I had achieved my goal. I HIGHLY RECOMMEND THIS RECIPE FOR ALL! This is a great foundation to explore what you can do with 90 second keto bread.
Ron LaGrone
0This made a GREAT pizza crust, too!
Ann
0This English Muffin recipe helped me to stay keto when I was craving “something” other than keto. The recipe is very quick and easy. I made it while my coffee dripped. I used a large, straight-sided mug that I usually use for heating soup and the muffin turned out exactly the right size to slice in half and toast in my toaster. I buttered the hot, toasted muffin and savored it with my coffee. I have had it three more times so far.
Wholesome Yum A
0I really liked how it came out. I doubled the recipe for a rectangular dish and it took 3 minutes in the microwave instead of just 90 seconds. You know? After l toasted the two pieces I made out of it, it reminded me of cornbread!
Sue
0I was wondering if you could make this recipe with a chia egg.
Wholesome Yum M
0Hi Sue, Yes, that should work fine in this recipe.
Evelyn a
0hello, when using a rectangular glass container, like the one you suggested in place of the ramekins. How many servings should I multiply your recipe by? I want to be able to make sliceable english muffin. TIA
Wholesome Yum M
0Hi Evelyn, It will depend on how large your square dish is. If the dimensions are close to the dish linked then doubling the recipe should work well.
Jennie
0I’m not sure what I did wrong. I just tried making this and since I don’t have ramekins I used a 4″ ovenproof pyrex bowl. I did everything to the directions but it stuck to the bottom. I made another one and greased the bowl and it still stuck.
What did I do wrong??
Wholesome Yum M
0Hi Jennie, A Pyrex bowl should work just fine. You may want to mix your ingredients together in a separate bowl and then pour the prepared batter into your greased pyrex dish for baking.
Olivia
0Amazing. I’m coeliac and havent been able to find a gf english muffin or recipe for one that actually tastes good!
I’ve made these several times now and the only thing I’ve found is that sometimes they come out with big air holes. So now I mix all the dry ingredients to make a paste before adding the egg in. That now has resolved the bagel problem.
Love love love it. Ibe shared it with everyone I know.
Jennie
0I did that the second time and it still stuck to the bottom. I might try it again but line the bottomwith parchment paper.
Heather
0I just made these this morning and they were SO good!!! Followed the instructions to a T. Glad I looked at the comments before because I can see why you want them to cool down a little before cutting and placing into the toaster. They are hardy enough to make a breakfast sandwich with but still light and airy. I would absolutely recommend this recipe. I do have a couple of questions. If I were to make a batch for when we go camping, how long would they last in a refrigerator? How about the freezer?
Wholesome Yum M
0Hi Heather, If you wanted to make a large batch of these for a camping trip, I would freeze them. If properly stored, They will keep in the freezer for up to 3 months. Smaller batches can keep in the fridge for up to a week.
Cynthia
0Question:
Do you have an adjusted version of this recipe to make a whole batch of English muffins?
Wholesome Yum M
0Hi Cynthia, You can use the ‘Servings’ section in the recipe card to scale up the number of english muffins you are wanting to make, but I do not have a separate recipe for a batch of them.
Alerie
0Hmm, they may have needed more cooking time. Also, make sure you are using coconut flour and not almond flour. Some people try to substitute with almond flour but it doesn’t absorb the liquids as coconut flour does. A fantastic recipe for those who are trying to avoid grains. It does have a coconut flavor, but that is to be expected. You will definitely want to cut in half and toast in a pan, as suggested. I made a sandwich with mine and found that, with the right toppings, this makes an excellent bread substitute.
John
0I’m no chef or a good cook at all, my health tells me I have to eat healthier, I used to love what I’ve dubbed as the inside out (large) English muffin grilled cheese. That simply and obviously put is the inside of the English muffin after sliced becomes the buttered outside of the grilled cheese. Well this recipe makes that treat of mine a lot healthier. And truly almost as good!! And the paleo keto muffin is so simple to make, redonkulous!!
Elena
0Hi. Am wondering if coconut flour is needed for this? I have everything else except that.
Wholesome Yum M
0Hi Elena, Add an extra teaspoon of almond flour to the recipe and it should still work.
Ashlee Turner
0I used exact ingredients and measurements provided and mine wouldn’t stick together. It fell apart before I even got it to the toaster unfortunately. also, I tend to find the taste of almond flour too overpowering- can that be changed out for something else??? I love that this is so quick though- thank you!
Wholesome Yum M
0Hi Ashlee, This recipe is more fragile when it’s hot. Let it sit for a few minutes and then remove it from the ramekin, it should be more sturdy that way.
Robin
0If you made this in the larger Pyrex dish as suggested above to make sandwich size, would you need to double the recipe? Seems like there wouldn’t bee enough dough/batter to cover the bottom of the Pyrex dish. I haven’t tried it though.
Wholesome Yum M
0Hi Robin, With the linked rectangular dishes you would probably have to double the recipe to have it fit the length of the glass dish.
Patt
0This is such a good recipe! First keto type bread that I didn’t feel like I was choking on! Perfect serving size for one sandwich. So glad I tried it!!
Stephen
0Quick, easy, tasty. It’s not exactly the same as the wheat version, but close.
Caroline Minneci
0LOVE THESE!! Just finished a batch of 6 muffins..I added rosemary and flake salt to 3 and sesame seeds to the other 3! Love for a quick breakfast with smoked salmon or a afternoon break with nut butter..so good. Recipe works not an issue at all..thanks for a solid great recipe.
Laurie
0Really like this recipe. I tried a similar recipe without the coconut flour. It really didn’t firm up or crispen.
The are super satisfying, very filling! Works well with some sweetener and cinnamon for a sweet version.
Jean
0Thanks for helping us ma’am. Godbless.
Daniela Baquerizo
0Sooo goood! I made it in a smaller container and it was super fluffy and delicious. I also added the trader joes “everything but the bagel” seasoning, and it was great.
100% will be making it again
Natalie
0Omgoodness I just made 2 for the first time one worked and the other had difficulty coming out of the ramekin. But I think that was my fault… they taste so great
Celeste
0Made these today as a trial run for Christmas Day breakfast, super quick and easy and tasted delicious although a little too eggy for my liking so I will try them with just egg whites next time. Thank you for a super recipe, hoping my daughter who is GF (not Keto like me) will also love them topped with poached egg and smoked salmon
Beverly Wheeler
0I just made 9 batches. Having company and making Eggs Benedict. I had to substitute oat fiber for the coconut but came out beautifully. Easy, taste great. Thanks for this recipe. My grandson has celiac so I am always looking for gluten-free recipes. I’m diabetic so low carb makes my blood sugar very happy! Keep them coming.
Liz A
0Thanks so much for the recipe! As many others expressed, finally got to have my poached eggs!! My only question is can you reduce the baking powder or sub something for it? About half way through my seconds half I started getting a very salty/metallic taste. I apologize if this has been asked but there are A LOT of comments here! Lol Thanks again!
Wholesome Yum M
0Hi Liz, Is your baking powder aluminum free? If they are too salty, you can omit the salt.
Sandra
0Hi
I am not a fan of almond flour (at all!) and was worried that I might not like this, but I did!! And it is so filling! I made mine in a 7,5cm ramekin and got 3 slices out, of which I could only manage 2 with my egg. The third slice I am keeping for later to enjoy with some homemade jam. I will also be sharing this with my other GF friends. Thank you very much!!!
Jack
0Hi can these be frozen once cooked and still taste fine once reheated? I like to meal prep breakfast sandwiches for my kids to grab and go on those busy mornings. Thank you
Wholesome Yum M
0Hi Jack, Yes, the can be frozen and reheated when ready to eat.
Lynne
0Loved this, not a fan of coconut flour anymore but this is just a hint…was perfect with my Eggs Benedict! My non keto son liked it as well. It goes really well with a Hollandaise sauce. I toasted it really well so it could support the sauce, egg and ham, held up exceptionally well!
Jeni Kate
0I tried this recipe this morning and it turned out great. I was so excited about having a breakfast sandwich again. Thanks for the recipe!
Elizabeth White
0These are good, but I’m wondering, if we added some xanthem gum, would the chew be a little better/ less crumbly?
Wholesome Yum M
0Hi Elizabeth, Yes if your english muffins are crumbly, then a TINY amount of xanthan gum (like a pinch) can help with that.
Beth
0Good morning! The English muffin recipe looks and sounds delightful. However, I am allergic to coconut. Is there a substitute you would recommend for the coconut flour? I understand there to be a moisture issue when substituting coconut flour. Please advise. Thanks.
Wholesome Yum A
0Hi Beth, if you have a coconut allergy you might like my 90 second bread recipe instead!
Nancy
0Thanks for this, I like the size of dish you use. I don’t use the coconut flour so mine are just 5g total carbs.
Sally
0I have 8 ramekins. Can I make a large recipe & divide it into several ramekins?
Wholesome Yum M
0Hi Sally, Yes, I think that should work fine. Just be sure to either bake them all at once in the oven or microwave one at a time.
Michelle
0Hi there! I love your recipes. I struggle with one thing though. I’m allergic to eggs and dairy. It’s a frustrating combination. I don’t have any anaphylactic shock issues but it triggers an inflammatory response that messes with my cycle among other things. Milk substitutes work pretty easily in most recipes as do cheese substitutes. Egg substitutes are another issue. I love using a new one on the market called Just Egg that has a mung bean base. I haven’t had great luck with this recipe (ends up very crumbly) or when the recipe calls for egg whites. I also haven’t had great luck recipes using the egg replacers that are arrowroot powder/tapioca starch, non-aluminum baking powder, and guar gum powder or xanthan gum. Do you have any suggestions?
Wholesome Yum A
0Hi Michelle, have you tried flax or gelatin eggs? Flax does work here, but the texture is more crumbly. I haven’t tried gelatin eggs in this recipe, but they are another popular option if you have an egg sensitivity.
Nadine
0have you tried chia egg? just google it.
Dianne
0Love these. Have made them in the oven and in the microwave. Knew wasn’t going to be exactly the texture of english muffin, however, I really like the texture and flavor of these. I can’t use coconut flour so I used Cup4Cup wholesome flour. Yummy!
Heather
0I really wanted to love this. I guess if you put on a pair of ruby slippers, close your eyes real tight, tap your heels together three times and wish suuuuper hard it might maybe, possibly, taste something like an English muffin walked past it. It’s not bad. It’s crumbly in texture and with some butter and fresh berries it’s a decent breakfast. It just isn’t anywhere near English muffins.
Jennifer
0I can’t eat coconut flour – HELP! I really want to try these.
Wholesome Yum
0Hi Jennifer, some people have had luck substituting a little extra almond flour. You might like this microwave bread recipe instead, since it doesn’t use any coconut flour.
Mari MacNeil
0Turned out perfect. Key is not to overmix. Looks exactly like an english muffin even with craters. Left out coconut flour since i didnt have any and just added extra almond flour. Tastes great! Might experiment by adding hemp hearts or chia next time. Love this recipe!!
Eliz
0Quick easy and tastes great. Can’t beat this one for an anytime favourite.
Kathy
0So grateful to have found this recipe. I was craving something bready but had little time to make bread. The first time it came out ok but felt something was missing. The second time I added half a Tbs of flaxseed meal and halved the coconut flour. This added a little nutty flavor to the mix. It was what was missing for me. Cant wait to make poached eggs. Thank you.
Miguel
0These are so far from an English muffin. There are no nooks and crannies, so they are more like an almond biscuit.
Wholesome Yum
0Hi Miguel, sorry to hear that. Perhaps you’ll like my 90 second bread recipe better?
Sina
0Taste great fluffy and not dry. Did it in the oven but the bottom stuck to tha ramekin. Dont know why. It happens to me quite often
out isn’t your receipe. But I give it a 5 star
Sara Larson
0How will I bake the 2 minutes paleo english muffin?
I prefer not to bake it in the micro.
Maya | Wholesome Yum
0Hi Sara, You can bake for 15 minutes at 350 degrees instead.
Lilly
0I tried the English muffin knockoff this morning. I made three 3.5” ramekins and had three results. The first was over-cooked and hard, but I sliced it in half and toasted it in a toaster oven. Left it too long so tops were blackened! Second one was still cooked a bit too long, so was hard. The third was a success! Crispy outside, buttery and soft inside. Yum! A lot of calories, but when you crave bread for your Paleo breakfast, this fits the bill deliciously!