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This Keto English Muffin Takes Me 2 Minutes
This keto English muffin recipe is one of my oldest low carb bread recipes — and honestly, I still come back to it all the time. I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing. I wasn’t expecting much… but after that first batch, I ended up making it every single day for a week. You know a recipe is good when you plan out different meals — and then just keep remaking the same thing on repeat. Make them once, and you’ll see why:
- Soft, buttery, and full of air pockets – These muffins have that classic crusty edge and soft center, with real nooks and crannies — not bad for something made without gluten!
- Super quick & easy – You can be enjoying this low carb English muffin in just 2 minutes! I make these when I need bread right now. (If you have more time, try my keto bagels or almond flour bread next.)
- Clean ingredients – These have just 4g net carbs, no white flour, and they’re keto, paleo, and gluten-free basically without even trying.
Make my keto English muffin recipe with me — it’s quick, cozy, and the kind of breakfast you’ll want to make again tomorrow.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb English muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Flours – I use a mix of my Wholesome Yum Almond Flour and Wholesome Yum coconut Flour for the perfect texture. Skipping the coconut? Add a bit more almond flour (about 3–4x more).
- Unsalted Butter – I used butter, but you can totally swap in ghee or coconut oil if you’re keeping it paleo or dairy-free.
- Egg – I just used 1 large egg, but if you want a lighter version, 1½ egg whites works too.
- Baking Powder – Make sure it’s fresh! Old baking powder won’t give you the rise you need, and these keto English muffins rely on it to get nice and fluffy.
- Sea Salt
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How To Make Keto English Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt. Melt the butter right in your ramekin — less cleanup!
- Mix. Stir in the flours, egg, salt, and baking powder.
- Cook. Microwave or bake until the top feels firm and springy. Run a knife around the edge and flip it onto a plate. It won’t look or smell nice at this point, so I highly recommend the next step…
- Toast. Slice your keto English muffin in half and toast until golden and crispy.
My Recipe Tips
- You can cook a low carb English muffin in different containers. I usually use a 4-inch ramekin, but smaller ones work too — just split the batter. Flat-bottom soup bowls are great if you want a bigger muffin, and if you’re after more slices, try a mug or even a rectangular glass container to make it more like toast.
- I always toast mine after cooking. It makes the outside crispy and keeps it from being too soft. No toaster? A quick pan fry or toaster oven works too.
- You can totally bake these instead. I just use an oven-safe ramekin and bake at 350 degrees F until the top feels firm and springy — usually about 15 minutes. It’s great if you want to make a few at once!
- Want to make more? Just multiply the recipe and use extra ramekins. I do this all the time for meal prep!
Serving Ideas
Here are a few of my favorite ways to enjoy a keto English muffin — from quick and simple to weekend-worthy:
- Butter & jam – You can’t go wrong with a warm muffin, a pat of grass-fed butter, and a little jam (I usually go for my strawberry chia or blackberry jelly).
- Breakfast sandwich – I love stacking mine with bacon or sausage, a fried egg, and some melty cheese. It’s like drive-thru breakfast… but way better.
- Eggs Benedict – This is my weekend move: ham steak, a poached or coddled egg, and a drizzle of blender hollandaise over a toasted muffin. So good.
Keto English Muffin (2-Minute Recipe)
By
Make my low carb, keto English muffin recipe in minutes with just 5 ingredients! It's got nooks and crannies, and it's perfect for toasting.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)
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Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
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Microwave method: Microwave for about 90 seconds, until firm.
Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch.
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Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 large slices (entire recipe)
- Tips: Check out my recipe tips above to help you choose the right container, get that perfect toasty texture, and make extras for easy meal prep!
- Serving ideas: Don’t miss my favorite serving ideas — from quick and easy toppings to a restaurant-style breakfast that’s totally worth it.
- Store: Keep keto English muffins in an airtight container in the fridge for a few days.
- Freeze: Freeze for 2-3 months—easy meal prep!
- Reheat: Pop them in the toaster or oven until warm and crispy.
- Information On Nutrition: The nutrition information below is for a large muffins made in these ramekins. Want smaller slices? Use a mug and toast the pieces in batches. For more container ideas, check out the blog post!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto English Muffin
612 Comments
Marjola McNulty
0I used a 4 inch round ramekin and baked in the oven for 15 minutes. However, they were stuck to the bottom. Should I be greasing the ramekin before adding the ingredients?
Maya | Wholesome Yum
0Hi Marjola! Usually once you melt the butter or ghee and mix the ingredients it greases the ramekin on its own. You can also grease separately if you’d like!
GiGi Eats
0THIS WAS AWESOME!
Maya | Wholesome Yum
0I hope you like them! Thanks for stopping by!
Stacy
0I made these for almost a year – fluffy & delicate texture. Now they are always super dense & crumbly. I bought a new can of baking powder but it did not help. Anyone else have trouble?
Maya | Wholesome Yum
0Hi Stacy, Sorry you started to have trouble with them! That’s odd that they were great for you before and then something changed. Can you think of anything else you’re doing differently or different ingredients you are using?
Margaret
0Tried these today as I was feeling lazy and didn’t have any leftovers in the fridge. I accidentally forgot the baking powder (see, lazy!) but they still came out great. I topped with avocado, ham and some melted cheese. Keto toasty!! Hurrah! It hit the spot. Will try the baking powder next time, but it wasn’t bad at all without it, maybe just a little dense. I also don’t have any ramekins so I just did it in a flat-ish bowl. It was a little rounded but I don’t care, still tasted the same.Thank you, it’s a great quick lunch option
Maya | Wholesome Yum
0I love the avocado, ham and cheese you added, Margaret! Yum!
Linda Ferris
0The first time I made these, I didn’t have fine almond flour I guess my almond flour was medium grind. The English muffin was very grainy. I tried again, carefully grinding the flour in a coffee mil. The second try was a success.
Maya | Wholesome Yum
0That was smart, Linda! I am glad you liked them!
Shelley
0This seems like 307 calories is high for what this is. One slice of Ezekiel bread is only 80 calories.
Maya | Wholesome Yum
0Hi Shelley, This makes two large slices, bigger than than Ezekiel bread. Even then, this is a low carb recipe, not a low calorie recipe. Ezekiel bread is better than many others from a nutrient standpoint, but it’s still wheat and still fairly high in carbs and not paleo friendly. I actually think this is more filling than regular bread and I’d much rather have 1 slice of this than 2 of regular bread. Of course it’s up to you what your preferences are.
Janet
0LOOOOOOVE, did i say love this bread! I added 1 T of psyllium husk powder and used 1T less almond flour and avocado oil instead and omg! Its like a biscuit. Thank you
Maya | Wholesome Yum
0I am so happy to hear that, Janet! Thanks for stopping by!
Nancy
0Looked great, toasted fine but texture was very dry ☹️ Any ideas?
Maya | Wholesome Yum
0Hi Nancy, One likely culprit might be too long in the microwave, which can dry it out. You can also try adding a little more butter next time if you’d like.
Wendy
0This makes a wonderful little grilled cheese sandwich! Pepper jack and cheddar cheeses with fresh spinach in the middle, and I was set for National Grilled Cheese Sandwich Day!
Maya | Wholesome Yum
0That sounds delicious with pepper jack and spinach! Thanks for sharing with us!
Callie
0I liked it very much. SUPER easy to make and toasted up perfectly. I am going to put all the dry ingredients into snack bags so I can have a bunch ready whenever I want to whip one up! Thanks so much!
Maya | Wholesome Yum
0I am so happy you like it, Callie! Have a great day!
Sarah
0I did this for the first time today and am excited because I truly think I will be able to return to keto for the first time in many years because of a few recipes like this one. I added a bit of “everything bagel” seasoning to the top and it was so awesome. Smeared grass-fed Irish butter on it and I was in heaven.
I would like to figure out an AIP version of this and the most important part would be changing the egg to gelatin. Have you ever tried to substitute gelatin for the egg? I am concerned because a critical element to using coconut flour successfully is to add the egg but I feel a lot better NOT eating them. Any idea the ratio for it?
Maya | Wholesome Yum
0Thank you, Sarah! I’m so glad you liked it. I love everything seasoning, too.
I’ve never tried substituting gelatin for egg. I have heard that people have done it with a flax egg, but those are not allowed on AIP either. Besides, almond flour is not allowed on AIP and is a major component of this recipe. If you just want to get rid of the egg though, a flax egg is the easiest way to do it. Let me know if you try using gelatin otherwise.
Kathy
0These are so good, AND so easy! Thank you!
jenny
0Just tried it. Fabulous! I can have my sausage mcmuffins again! Going to freeze some up. Very good!
Maya | Wholesome Yum
0I am so happy you like them, Jenny! Have a great day!
Wendy b
0Allow me to start with WOW! I absolutely love the Low-carb English Muffins!! I’m looking at a confirmation for diabetes this week, so I’ve begun the search for tasty low-carb, low sugar options…and the heartier the better as my life is full with work, family, and fitness training nearly daily. Well done – thank you!
Maya | Wholesome Yum
0Hi Wendy! I am so glad that you liked the English muffin! Have a great day!
Deb
0Made this tonight and it was delicious! I have an old toaster, so it didn’t toast it as nice and golden as in the photo, so I think it’s time for another (or a toaster oven). But it is tasty, super easy to make, very satisfying while at the same time quite light. I will definitely make this again. Thank you for coming up with it!
Maya | Wholesome Yum
0Hi Deb! I am so happy you liked the English muffins. It’s definitely a great excuse to buy a new toaster! 😉 Thanks for stopping by!
Lexie
0Do you have to put the baking powder in, it tastes bad in other things I have made
Maya | Wholesome Yum
0Hi Lexie! You shouldn’t be able to taste baking powder at all. Have you checked the expiration date to make sure it hasn’t gone bad?
Inez
0Excellent recipe — thank you! Next time, I will use 2 egg whites, as I’m not fond of the eggy taste of low-carb breads, but that’s just preference. The muffin came out just as you described and toasted up nicely. I microwaved some frozen berries with 2 oz of cream cheese and mashed that together to make a topping — was like having French toast!
Maya | Wholesome Yum
0What a great idea, Inez! I will have to add the berries and cream cheese to mine next time! Have a great day!
Mary BARBER
0I’m love this recipe. It’s perfect for my Paleo diet.
Maya | Wholesome Yum
0Hi Mary! I am so glad you liked these English muffins! Thanks for stopping by!
Katie
0When you use the pyrex rectangle dish – do you still microwave it? Does it change the cook time?
Maya | Wholesome Yum
0Hi Katie, I do still microwave it and the time stays about the same, maybe slightly less. The time depends on the thickness of the batter, so takes longer if you use a much smaller dish or less time if using a larger one. If you prefer to use the oven, I’ve tried it in a large oven-safe ramekin which works great. I assume that a Pyrex glass rectangular dish would also work in the oven, but haven’t tried it.
Isabelle peterson
0awesome recipe – have done it several times already, every time with perfect results.
Light and delicate – very satisfying. they are large! I cut each one in half and save 1 slice for the next day.
Maya | Wholesome Yum
0Hi Isabelle! Thanks for stopping by. I am so glad you like them. That is smart to save the second half for tomorrow’s breakfast!
Marina
0Made one today. Baked it in the aga for about 15 minutes. Delicious!