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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Lys
0I love this recipe! It’s the best keto recipe I’ve tried. Do you have a larger recipe so I can make a loaf?
Wholesome Yum D
0Hi lys, I recommend my Easy White Bread recipe if you are looking for a larger loaf of bread.
Martha
0I’ve forgotten my password so need to change it. I love your recipes and want to be able to save them.
Wholesome Yum D
0Hi Martha, Glad you like the recipes! Please contact us here to get help resetting your password.
GrapeGirl
0This is wonderful, thank you. Thanks for providing oven information, as well, since I don’t use a microwave and I’ve long since given up on the skillet/crumpet rings method of trying to make these darned things. I especially appreciate the egg/egg white substitution! It’s a paradox, I know, as I love, love, love eggs, BUT often low-carb bread is way too “eggy” tasting for me. This will go on my menu board!
Meena
0I’m toasting mine right now! Hope it crisps up. Came out of the microwave looking very delicious and fluffy!
Rebbah
0So easy and tasty! I’ve switched out 1 tbsp of almond flour for 1 tbsp of ground flax to get more fiber. Still yummy!
Janet
0This is a very good and simple recipe. It actually reminds me of what I grew up eating called a crumpet, although they were baked on a griddle. This recipe is great as it is but can be tweaked with simple additions of spices/herbs to suit your taste. We like a bit of cinnamon added. Heavenly! Thank you for sharing this. It’s a keeper!
Sarah
0Loved it!
Meena
0Can you make these without any eggs? I would love your suggestions. My husband doesn’t eat eggs and I want to make these egg-free for him. I tried your way. They came out delicious! Thank you.
Wholesome Yum D
0Hi Meena, 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 are egg-free.
Shirley Parrish
0I’m wondering if I could use all coconut flour for this recipe?
Thank you,
Shirley
Wholesome Yum M
0Hi Shirley, Sorry, coconut and almond flour are not interchangeable. The recipe would need to be completely re-worked without the almond flour.
Maggie
0It was good. Consistency of an English muffin. I tried it with butter. Ok but not great. I think it will be perfect with jam. Butter couldn’t keep up with the flavor of the muffin.
I didn’t cut it in half like a muffin. I thought it would be too thin for the toaster to support. I’m going to try a different ramekin next time.
crystal morris
0I love these. It is so nice to have an English muffin with cream cheese and sugar free jelly. I also make eggs Benedict and use almond milk with it to stay low carb. Great. Also tried your creeme cheese cookies and they are fantastic too. Appreciate you.
Carolyn
0Tried the recipe but did not like taste it was not tasty at all, will need to add some sugar free sweetener to the recipe like stevia to taste all I could taste was the baking powder. Yuk!!!!!
Wholesome Yum M
0Hi Carolyn, Sorry this recipe didn’t suit your tastes. You can try adding spices (garlic and onion powder) if you would like to try to make this recipe savory, or a keto-friendly sweetener with a dash of cinnamon if you prefer it sweet. The recipe as written has a natural flavor, but feel free to adjust the flavors to meet your preferences.
Carolyn O.
0I liked these English muffins, I think they would be good to make a breakfast sandwich with, or even to have a hamburger on them. Eating them alone, toasted with butter, they were good, but the flavor is a little more eggy than I like. Thanks for sharing this recipe.
Diane
0I used a 3” ramekin and mine came out so dry and grainy. Should I use bigger ramekin?
Wholesome Yum M
0Hi Diane, I use 4″ ramekins, which makes a great-sized english muffin. If you are using 3″ ramekins, then it would be best to split the recipe into two ramekins and cook one at a time.
Linda
0What can be substituted for the egg?
Wholesome Yum M
0Hi Linda, You can use a flax egg in place of the chicken egg, but the muffin will be a bit more crumbly.
Cat
0Oh wow! Love these sooo much. I needed a quick recipe for a hamburger bun substitute that wasn’t overly dense and these English muffin worked great. I’ll be making keto egg McMuffins with them, PBJs, eggs Benedict, etc. in the near future. I can see a ton of possibilities! Fun fact, oat FIBER is a great one to one sub for coconut flour… and no carbs.
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0oat fiber? how much did you use? and did you swap out the coconut or almond flour? or just use straight oat flour?
Roberta
0Oat FIBER, not flour, be careful since the difference is really big in this case! It’s pure fiber, zero net carbs, and it can be subsituted in equal proportion to coconut flour if you can’t have it (for intolerance, or if you do not like the taste of coconut -oat fiber is neutral in flavor-, or if where you live it’s too pricey to get). It absords a lot so help improivng texture and gives a similar consistence to the ended prdouct as coconut, but without requiring so many eggs. Most brands are also certified gluten-free, it’s just not permeitted if you’re totlly grainf-free, but is low carb and keto, and it can work really well in a lot of recipes instead of coconut flour, but not only as alternative: you can find many inspiartion in the internet also using it in addition to other nut or seeds flour. With bamboo fiber is one of the most intersting options I found lately (I had read about it a long time ago, but I was skeptical until I decided to try it: no regrets, it worths to be considered 😉 )
Denise
0Love it so easy to make!
Leslie
0I love these! I toast them up and pour on your strawberry jam recipe with chia seeds. So decadent and still keto.
Kimberly
0I’m going to make my own sausage and cheese muffin!!!! I don’t like the taste of eggs or fish, so I love the idea of having something for breakfast.
Kimberly
0Awesome!!! I can’t wait to make them.
Tara
0Hi really want to try this and others but I am allergic to coconut.
What can I substitute? Or is there another recipe that I should try instead?
Wholesome Yum M
0Hi Tara, Here is a similar recipe for 90 Second Bread which does not use any coconut. I hope this helps!
Amy Huntley
0These are delicious! I love that you could use the muffins with so many other things!
Kristyn
0I need to make these for my mom…she has one almost every night with peanut butter. She loves them as a snack, but a healthier option, is even better!
Natalie
0I could eat these every morning! They are perfect! Love trying new things on top!
Michele
0This recipe tasted so good and was easy to make. Thanks for sharing.
Natalie
0These are so delicious. Perfect recipe. I will make them again.
Pam
0I love that these can be actually cooked in the microwave. Quick and easy!
Jill
0That one pic of the muffin sliced and topped with butter and jam has my mouth watering! I’ve gotta try this recipe!
Jessica
0These are genius! Perfect for breakfast or a snack!
Angela
0Such a delicious recipe for English muffins! Love that these are low carb. So perfect for my diet. YUM!
Jenn
0These are just about as tasty as tasty can be! I love how easy they are to make, and toasted? Mmmm!
Av
0So easy to make. Will make it again!
Tania
0I always find coconut flour creates a dry mouth feel. Other than that it is a good and quick go to for breakfast or lunch preparation.
Paula
0Really good and easy to make!
Natalie
0These were delicious. I will def make them again.
Swathi
0Love this paleo english muffins.
Eliza
0Another great recipe, and I can’t believe these English muffins have only six ingredients and come together so quickly thank you!
Jess
0I LOVE how quick and easy these are! Perfect for my busy morning schedule.
Laura
0This is perfect for making breakfast sandwiches. It’s what I miss the most on a low-carb diet, but these english muffins save the day.
Kristina
0These were so good! So much better than store bought English muffins, and although different than what I am used to, they were amazing. Never buying store bought again.
Michelle
0These were really easy and quick to make, tasted great too. So happy to find a keto low carb English muffin recipe, thanks so much for sharing.
Lone
0So easy to make but I really don’t like the eggy flavour
Wholesome Yum M
0Hi Lone, If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg. That will create a more neutral tasting English muffin.
Marjorie
0I made this recipe and I was very impressed how good it was. It’s better than the real thing.
So good and satisfying. Thank you for sharing! I will definitely be making often.
William Rossetti
0tastes eggy… it was easy enough to make…just didn’t do it for me. Anyone tried other flours like lupin? I will…
Wholesome Yum M
0Hi William, Sorry this recipe didn’t turn out as expected. If you don’t like the eggy flavor, you can try making this recipe with egg whites instead of the whole egg.
Elayne
0Hello,
Can this recipe be made without the coconut flour? Also want to say, I’ve tried many of your recipes and have loved them all!
Paula
0Loved finding this recipe I really miss bread on keto. Only change I made was cut almond flour to 2 1/2 tablespoons added 1/2 tablespoon of psyllium husks for better texture. Soooo good. ty
Jonathan
0Made these wonderful Keto English Muffins this Saturday and Sunday.
Using the whole egg tastes more like Corn Bread. (Still delicious)
Using egg whites only tastes more like Biscuits (a little more airy). (And yes Delicious)
I double the recipe and make 2 at a time… I used 3 egg whites (instead of 2 whole eggs)
We will be making both depending on the urge of the day. PS. 2 at a time in my microwave only take 1.5 total minutes, however we are using a piece of tubberware designed to do this, with a top on it and vents.
Thank you!
Cynthia
0Wow – this really came out delicious. 90 sec in the micro and POOF – BREAD!
I did feel it had a corn bread consistency to it, like someone else said. That certainly does not take away from the awesome taste this has. I really enjoyed this with a huge pat of butter. Weekend brunch addition for sure!
Emily
0Amazing. Paleo bread is so expensive. Now I can have fresh warm bread anytime I want for pennies. Woohoo.
Suz
0I made this tonight to have with tuna for dinner. Even DH remarked how it looked right, like an english muffin, but mine was dry also. As I was making it I noticed my “large” egg was smaller than our usual large eggs. I will try again with a normal size large egg. With so little ingredients, that could be the difference. I am also trying to think of some flavor to add to it. It was a bit bland. But worked for a base to my tuna and cheese. Just couldn’t face cooking tonight! Thanks for all your great recipes.
Emma
0Followed the recipe to the T and mine came out very dry. Even when I slathered it with cream cheese. Any suggestions?
Wholesome Yum M
0Hi Emma, It sounds like yours was a little overdone. Next time you may want to remove it from the microwave or oven earlier.