Miss bread with breakfast? It only takes a couple minutes to make gluten-free English muffins in a minute. They are low-carb, keto, and paleo friendly too!
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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 ½ teaspoons coconut oil softened if hard
- 1 ½ tablespoons almond butter
- 1 egg at room temperature
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder
- ⅛ 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.
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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!!!! 🙂