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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 I originally made it in 2015, just trying to create a gluten-free version that felt like the real thing.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
Free Printable: Low Carb & Keto Food List
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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
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.