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Miss bread with breakfast? It only takes a couple minutes to make gluten free English muffins in a minute. And they are low carb, keto, and paleo friendly!
Are you trying to move away from processed foods? The paleo diet seems to be the way to go. Although it’s tougher to do both low carb and paleo, it’s doable and really the healthiest way to eat.
I’ve been trying to do more paleo friendly low carb recipes on the website. And, personally, I find that my health is better when I eat more low carb whole foods. My weight is always better maintained as well.
Eggs are a staple for me. I like to eat them for all meals because they are so quick and easy to prepare. My husband prefers to eat his in a sandwich so I’ve been craving some bread with mine.
I decided to modify the low carb muffin in a mug recipe I have to make gluten free English muffins. Rather than use blanched almond flour, I used unblanched almond butter. You lose some of the benefits of almonds by removing the skins. That’s why it’s best not to buy the “naked” almond butter where the skins are removed.
It should take only half a minute or so to stir all the ingredients together. I used a standard sized ramekin and the muffin did puff up with a slightly rounded top.
If you are looking to do a sandwich, you may want to separate the batter into two smaller ramekins. That way, you can just slice each muffin in half and still stay within the serving size. If you are the only one eating, save the second muffin for later!
I’ve found that these little keto gluten free English muffins in a minute are the perfect way to make a quick breakfast sandwich. Just prepare the muffins in the microwave and fry up the eggs. In a matter of minutes, you’ll have a delicious egg sandwich.
When we make our eggwiches, we add bacon and cheese. It’s quicker than going to a fast food drive-thru. And, they are so much healthier than the ones made with high carb bread.
It’s not necessary, but toasting each half of the muffin makes it much crunchier. And I love it when the butter melts and soaks into the bread. These keto english muffins are also great for dipping into runny egg yolks.
When you want a quick and easy piece of bread with your meal, keep this recipe in mind. If you don’t have any almond butter, you can make the original recipe. But, I think using almond butter makes it tastier.
The first time I saw almond butter used in a low carb bread recipe was on the Low Carb So Simple website. You can find that recipe here.
In fact, my first attempt at these gluten free English muffins used twice as much almond butter and the muffin rose sky high and was super fluffy
I wanted something closer to a personal size. So, I decreased the amount of almond butter to better fit a serving. That was done just in case someone wanted to eat the whole muffin.
The fluffier version of the muffin in a minute may need to be tweaked more to use as a cake recipe. And I’d probably use the blanched almond butter for a sweet cake recipe.
Some people aren’t fond of using a microwave for baking. I was that way at first. But, the microwave doesn’t destroy the food any more than traditional cooking methods. And, it’s completely safe.
Do you bake personal sized recipes using your microwave? If so, what’s your favorite?
Low Carb Paleo English Muffins in a Minute Recipe
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Paleo Gluten Free English Muffin in a Minute
Recipe Video (Click on Image to Play)
Ingredients
- 1 1/2 teaspoons coconut oil softened if hard
- 1 1/2 tablespoons almond butter
- 1 egg at room temperature
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Stir together coconut oil, almond butter, and egg until well combined.
- Stir in coconut flour, baking powder and salt.
- Microwave on HIGH for 1 minute to 1 min 30 seconds.
- Remove the muffin from the cup and slice in half.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
kim
I melted the coconut oil and softened the almond butter together (20 seconds in the microwave), then I followed the directions for the rest of the ingredients. I used a ramekin and Cuisinart smart stick to mix it with until I saw creamy results. I put it in the microwave for 1 minute and 15 seconds. this turned out great! a lot better than I had expected. I only made one to try it out. Within a few minutes, you’ll have a nice little muffin. Now that I have tried it, I will make more using a set ramekins.
Sandra
Wow, what a lovely, quick and easy recipe. It is going to make me so happy as I miss bread! We really enjoyed it.
Pam
Refined or Unrefined Coconut Oil?
Lisa MarcAurele
Use what you prefer. I use unrefined.
Kelly
Looks great! I’m allergic to nuts… can I use sunflower butter instead?
Lisa MarcAurele
Yes! Any nut or seed butter works in the recipe.
Kristy
Does it smell very eggy? I tried a variation of this and it came out super eggy smelling which I don’t really like But I have also noticed that everytime I make something with eggs in the microwave , is there a way around it?
Lisa MarcAurele
I don’t find it eggy, but others may if they are sensitive to it. It tastes like bread to me, especially after toasting and adding on some butter.
Heather Owens Simelaro
I like this, but I buy blanched almond flour because I have inflammation issues. The UNblanched has the skins, which contain lectins, known inflammation triggers. From what I have learned, the extra nutrients in the skins are canceled out by the lectins, which function like anti-nutrients. I don’t know if this would work with the almond flour vs. almond butter, but it looks so good! Hope this works!
Lisa MarcAurele
I always make this with blanched almond flour as it tastes best.
Tami
Can these be baked in the oven?
Lisa MarcAurele
They can. I’d just put them in on 350°F until they test done.
June
Was so excited to come across this recipe. Just made it up to test it out. Yay! Tastes great and good texture and so filling. Can’t wait till the weekend to have it with bacon and eggs. This totally changes our breakfast menu on the weekend. Our family is gluten free, paleo and Keto. I don’t tolerate refined starches which are found in virtually all gluten free products so this is a game changer for us all.
John
just starting keto and will try this recipe. Thank you!!
Sami
I made this with peanut butter instead of almond butter. Then, when it was finished I ate it with peanut butter and sugar free syrup. It was Amazing!!!! 🙂
Terra Crocker
Thank you so much for sharing this recipe. I recently had to go gluten free and was missing out on my husband’s Sunday breakfast sandwiches. This is super quick and easy and delicious topped with egg, cheese and ham.
Lisa MarcAurele
So glad the minute muffin worked out!
Amelia
Wow! This recipe is just amazing!!!!!!!!!!!!!!!!!!!!!!!!!!
SaiJhi
Wow! Wow! Wow!!!
I was super skeptical as I’ve never cooked/baked in the microwave. And I’ve never baked with almond butter. But I was so desperately craving toast or English muffins, breakfast sandwiches, avocado toast… read all the reviews and decided to try it out. Blown away!!! Thank you so much for this amazing creation. I was tempted to tweak, but didn’t on the first go and I’m glad I didn’t. I think I over cooked mine a bit so it didn’t toast all that well after, but still AMAZING!!!
Lisa
Yay! Hope you try more minute muffins. They are super easy and convenient.
Maria Piera Santoro
Can we make large batches of this? How can we change the recipe?
Lisa
If you hover over the number of servings at the top of the recipe card, a slider will appear to adjust the ingredients for more servings. You can either microwave them all separately, or bake them in a 350°F oven until done (I’d check ever 5 minutes or so).
Amanda
This was great! I used almond flour instead of coconut flour and it turned out really well. I’m happy I found this recipe!!! I also added ~1tbsp of 100% unsweetened cocoa, which made an excellent mug cake for my paleo ice cream. Thanks!!!
Lisa
Sounds yum. Thanks for sharing.
Kristi
WOW!! I’m so impressed! So easy and so satisfying. Thank you for sharing, I’ve missed this texture so much.
Lisa
You’re very welcome Kristi! I’m glad it hit the spot for you.
Nana
Hi lisa ! other than microwave and regular oven , what method can i use to bake this muffin ?
Lisa
A toaster oven or an air fryer work too. You can probably do it on the grill as well. Cooking time would need to be adjusted to the method chosen.
Nicole Biller
Does anyone else feel like the calories are calculated a bit off? When I add all those ingredients into MyFitnessPal I get about 302 calories?! Im not sure how that much almond butter and coconut oil (plus a whole egg) could add up to so few calories!
Lisa
The data is for half the recipe.
Bryan B
Yeah, kind of assumed it was for half ( one serving ). Anyhow, can’t wait to try it!
Dom
That’s true. The coconut oil alone should be over 140 calories.
Cathi
Just stumbled on this recipe. This is a game changer. Had it with a sausage patty and an egg. Will be part of my weekly breakfast. Thank you
Marshall Estes
What size ramikin are you using?
my recipe
1/2 + 1/8 cup original egg beaters
2 tbsp Hodgson Mill coconut flour
2 tsp natures way coconut oil
1 packet 1.15 oz Wild Friends organic honey sunflower seed butter
1/2 tsp baking powder
4oz ramikins yield 3 small muffins from the small size ramikins
NO extra salt plenty in the egg beaters and the sunflower seed butter. Also cuts out the cholesterol
Lisa
My ramekin is about 4 inches in diameter.
Preeti
OMFG this is going to transform my eating! Just made my first batch & it’s just lovely. But a question…has anyone tried to make this in a small loaf tin in the oven? Wouldn’t it be perfect to be having eggs on toast?!
Lisa
I’ve been meaning to try that, but haven’t yet.
Stephanie
Can you use low fat English muffins. Cause I can’t find gluten-free English muffin instead
Lisa MarcAurele
This is a recipe for gluten-free English muffins.
kam
Off baking in the oven using a muffin tin, what temperature do you bake it at and for how long? Also, how far up do i fill the muffin tins? halfway? 3 quarters?
thank you in advance
Lisa
I’d try 350 and fill halfway and see how that works. It may take a little experimenting.
Nancy
OMG…so good! I used besan flour (chickpea) instead of coconut and evoo instead of coconut oil and tahini instead of almond butter. I have an anaphylactic response to tree nuts, rice and dairy. Thanks so much. I toasted it and dressed it with avocado, hummus, tomato and artichoke. Delicious!!!
Lisa
Good to know those subs work!
Martina
Super recipe! I managed to microvave the muffin (dumpling) for the first attempt. I had no almond butter but I had a powdered peanut butter so I used this with MCT oil. The taste was delicious, really great and very quick to cook. I love quick cooking.
thank you very much for the inspiration. 🙂
Regards,
Martina
Lisa
You’re welcome Martina!
Roz
How much powdered pb did you use? And did you mix with water? If so, how much?
Frangelica
I made this recipe substituting butter for the coconut oil, rice flour for the coconut flour, added a pinch of xanthan gum , and then baked it in the top layer of a breakfast sandwich baker (the kind with layered grills you use to make a fast-food equivalent English muffin breakfast.
In 5 minutes I was ready to split my low carb, gluten free English muffin, and make an egg and cheese English muffin breakfast in the sandwich maker.
Delicious
Jayanthi
Awesome recipe and so simple! I made this with flax egg (1 tbsp flax meal + 2.5 tbsp water) and it came out great.
Thank you!
Ken
Just made these for my Keto diet. They are GREAT!! Made 6 to keep on hand for quick breakfast sandwiches.
SaiJhi
How did you store them? How long did they keep? I’d like to make extra and keep for hectic mornings ?
Thanks in advance!
Lisa
I refrigerate mine and they keep for a week or more.
Deborah Morris
Made it with tahini for the almond butter. Worked like a dream and delicious. I added a scooch more coconut flour to balance the runniness of the tahini. Magical recipe, thank you!
Jackie
I made it this morning and followed the instructions perfectly but when I ate it, it tasted too salty. How do I fix that? Thanks!
Lisa
Omit the salt and try reducing the baking powder if still salty.
Tami F
I’m allergic to nuts (coconut is ok). What can I use instead of the almond butter?
Lisa
Sunflower seed butter is a perfect substitute!
Amber
Excited about this recipe , I have to replace the nut butters. I am allergic to nuts with butter. Hence why I choose a Keto over a Paleo lifestyle.
Lisa
Nuts are allowed on Paleo too. The biggest differences are carbs and dairy. Paleo is not low carb (although many recipes are) and it eliminates dairy.
Sarah
Peanuts are not paleo.
Lisa
That’s why almond butter is used in the recipe. But, peanut butter could be used for low carb as legumes are allowed on most low carb plans.
Denise
easy and delicious …just like the picture… I would triple the batch next time and bake them in the oven…
Lisa
Great idea! I haven’t tried it yet in the oven, but it is best for making larger batches.
Brittaney McDaniel
How could I make a lot of these at once? Oven? What kind of pan?
Lisa
I’d use baking rings on a sheet pan or a muffin top pan.
Shannon Hopkins
I tried this. I am sorry but it was not good, to put it nicely. It was so dry I could not swallow it without a drink. It puffed up out of the mug. Not sure if I did something wrong but I followed the recipe exactly. Any suggestions?
Lisa
The coconut flour measurement may have been off as different brands can vary. You may want to try just 2 teaspoons next time.
Tess
Substituted 1/2 butter for avacado and it was very moist, my new favorite morning toast replacement.
Lisa
I’ll have to try it that way. I love the taste of butter in low carb bread. Thanks for sharing!
Michelle
Tess-
Do you mean you substituted half of the almond butter (3/4 Tbs) with Avocado (3/4 Tbs)? And that made it more moist? I want to try that, but just verifying exactly what you did…
kelly
Thank you for this recipe. Any ideas on a wheat free/nut free flour substitution?
Just getting started with all of this, so not sure what works in place of
Lisa
Sunflower Butter (AKA Sunbutter) should work.
Tish
This is delicious! I substituted the egg for one egg white. Yummy!
Lisa
Glad it worked out with an egg white.
Terita
Lisa, I look forward to trying this but instructions say “remove the muffin from the cup”. What type of cup?
Lisa
I use a ramekin or a small round Pyrex storage container.
Sarah
What can I use in place of almond butter? Would sugar free natural peanut butter work? Can’t wait to try some of your recipes. Thank you 🙂
Lisa
Any unsweetened nut or seed butter should work.
Sarah
Thank you….looking forward to trying this recipe!!
M.Schmitt
Can’t wait to try this recipe. I miss my toast with breakfast.
Lisa
It is a good sub!
MICHELE ROSS
Thanks for the recipes! Love to have toast in the mornings!
Lisa
Enjoy!
Maria
Would Almond Paste work as well as Almond Butter? I’m new to this so just learning about some of the low carb ingredients to work with.
Lisa
I’m pretty sure it won’t, but you could try.
txgrandma
Great idea! I have tried the almond flour recipe using sunflower butter and almond butter and loved them. I will try the coconut flour version for my next batch. I always make at least 4 at a time (just me) and keep the extras in the refrigerator to toast as needed. I also love to use a pat of butter after toasting and made a cinnamon/sugar sub to use on the top. A great occasional treat!
Thanks for all your great recipes!
Linda
Can you make these and put them in the refrigerator and take them out when needed and toast them then
Lisa
You can. In fact, that’s exactly what I do with them.
Sarah
Can these be frozen? Toasted right away or do they need to be thawed out?
Lisa
I haven’t tried it, but I’d say they can be toasted right from the freezer.
Randy Kilbourn
I’m wondering if I could replace the Tbsp. of coconut flour with almond flour?
Lisa
I’d have to give it a try. The texture might be a bit different, but it should work.
Linda
I cannot wait to try this!! I am so tired of sweet protein bars for a fast on the go breakfast. Would love a bacon/cheese sandwich!!!
Lisa
It is the missing piece of a delicious breakfast sandwich!
Tania Stende
This looks good. I realize that it is supposed to be paleo but can I use regular butter instead of almond butter and would the amount change?
Lisa
Almond butter is a key ingredient. You can use butter in place of the coconut oil, though.
Maria Lourdes Estrada-Ebben
I tried it for the first time today! But since I do not have almond butter at the moment, I substituted it with butter. It is delicious! I will buy almond butter next time. I might taste the difference. Thank you for this easy breakfast for a busy working person like me!
Lisa
Good to know the butter worked. I find adding a bit more fat keeps them from being too dry.
Medolark
No fiber in this recipe?
Lisa
There’s about 2g fiber. Updated!
Jennifer
Hi! Can you tell me please if the nutrition information is for both servings or just one?
Thanks so much, can’t wait to try this, wow!
Jennifer
Also.. any idea how many grams of carbs/serving are fibre vs sugar? Sorry, I’m just in the strict intro keto stage, so every microgram counts <3
Lisa
Amounts for half the muffin are located in the top right of the recipe card.
Lisa
It’s for half the muffin so double for it all.
Dragana
Cool, tanks!
Dragana
Thx for the recipe! Can it be made in a regular oven (on what temperature an how long)?
Lisa
I’m thinking 350F for 10-15 minutes, but not sure of the time. You’d need to just take it out when it passes the toothpick test.