Do you miss bread with breakfast? It only takes a couple of minutes to make a low carb English muffin. They are gluten-free, keto, and paleo-friendly too!
Why you'll love it
Welcome to your new favorite choice in breakfast cuisine! These low-carb English muffins will satisfy your bread cravings while giving your body the protein boost it needs while it is in ketosis.
Even better, this keto English muffin recipe uses the microwave. So, if you have a microwave-safe ramekin, then you are good to go. Keto cooking is easier than ever!
This is one of my favorite recipes because it is also paleo-friendly too.
I decided to modify my low-carb muffin in a mug recipe to make gluten-free English muffins. Rather than use blanched almond flour, I used unblanched almond butter.
This low carb English muffin recipe will allow you to enjoy bread while you are on the keto diet. They taste fantastic toasted, and you can use them to make delicious breakfast sandwiches too.
Here's a bit more information about the ingredients I used when I made my low-carb English muffins. All of these keto-friendly ingredients are easy to find at your local grocery store.
I used this instead of unsalted butter. It has to be softened if it is solid. It doesn't change the flavor or taste of the muffins.
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.
Also, make sure you are using sugar-free almond butter when you are on the ketogenic diet.
This is the binding ingredient that keeps everything together. So don't forget to add the egg.
It only takes one tablespoon of coconut flour to make these delicious keto English muffins.
Use baking powder, not baking soda. This is what gives the muffin lift - you'll need this ingredient to get the bread-like consistency that you love.
Salt enhances all the other flavors in the muffin. You don't need much, but a little bit will improve the muffin's flavor.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Soften the almond butter and coconut oil. They will be a lot easier to mix if you warm them up a bit first.
- Use your favorite nut or seed butter. Sunflower butter is perfect alternative for anyone that is allergic to nuts.
- Toast the bread before you eat it. This enhances the bread-like flavor of the muffin.
Making a low-carb English muffin is easier than ever before, thanks to the microwave. Here's how I made mine.
Mix wet ingredients
First, stir together the coconut oil, almond butter, and egg.
Combine dry ingredients
Then, stir the coconut flour, baking powder, and salt.
Mix them together
Mix them together really well in a ramekin.
Microwave low carb English muffin
Place the ramekin in the microwave and cook for about one minute.
It should take only half a minute to stir all the ingredients together. I used a standard-sized ramekin, and the muffin did puff up with a slightly rounded top.
Let cool and slice
Let your low carb English muffin cool, and then slice it in half.
????️ Serving suggestions
There are lots of ways to eat these low-carb English muffins.
I've found that a keto English muffin is a perfect way to make quick breakfast sandwiches. Just prepare the muffins in the microwave and fry up the eggs. In a matter of minutes, you'll have a delicious egg sandwich.
If you make a sandwich, you may want to separate the batter into two smaller ramekins to stay within the serving size. Or, you can just slice each muffin in half. If you are the only one eating, save the second keto English muffin for later!
These keto English muffins are also great for dipping into runny egg yolks.
When we make our eggwiches, we add bacon and cheese. It's quicker than going to a fast-food drive-thru, and so much healthier too.
Eat low carb English muffins as a post-workout snack or on the side with your dinner. If you have enough macros left, spread a little bit of sugar-free jam on top. If not, slather a bit of cream cheese on top of the muffin slices.
You can even use them as a hamburger bun!
Here are a few ways to change how you make these low-carb English muffins.
It's not necessary, but toasting each half of the muffin makes it much crunchier. I love it when the butter melts and soaks into the keto bread.
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 them with almond flour. But, I think using almond butter makes it tastier.
The entire recipe and instructions are at the bottom of this post. First, I want to answer some common questions about how to make low-carb English muffins.
Sometimes low-carb bread has an eggy taste to it. I did not think these had that problem. Plus, if you toast them, they will have even more of a bread-like taste.
Yes, I used coconut oil instead of butter. If you make a low-carb English muffin with this recipe, it will be dairy-free.
Some people aren't fond of using a microwave for baking. I was that way at first, but the microwave doesn't negatively impact food any more than traditional cooking methods. When used correctly, it's completely safe.
Are you searching for more sweet keto breakfast ideas? Take a look at some of these long-time favorites.
- Coconut Flour Waffles is another great breakfast recipe to make with coconut flour. Just dump all of the ingredients into a blender and pour the batter into a waffle maker.
- Almond Flour Scones can be made with frozen cranberries or blueberries for a keto-friendly coffee shop treat.
- Fluffy Keto Cream Cheese Pancakes have two secret ingredients that make them super light and fluffy!
- Cranberry Orange Keto Scones look like they belong in a coffee shop. They are beautiful and have the perfect balance of sweet and tart flavors.
- Banana Bread with Coconut Flour is delicious, low-carb, gluten-free, and perfect for any time of day!
Low Carb English Muffins (in 1 Minute!)
- 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.
Array ( [serving_size] => 1 [calories] => 146 [carbohydrates] => 4 [protein] => 5 [fat] => 12 [saturated_fat] => 4 [cholesterol] => 81 [sodium] => 185 [potassium] => 170 [fiber] => 2 [sugar] => 0 [vitamin_a] => 120 [calcium] => 76 [iron] => 0.8 [serving_unit] => slice )
Notes 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.
© LowCarbYum.com - 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.
First published on October 3, 2016. Post updated on June 9, 2022, with new photos and additional recipe information.