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An easy recipe for a one-minute low-carb and keto English muffin that you "bake" in your microwave.
Made with almond flour, once toasted and buttered, it's quite close to the real thing!
When you eat a low-carb or a keto diet, there's really no need to give up bread. Sure, keto bread is not the same as yeast-leavened wheat flour bread. But it can be a very good substitute.
I especially love this super easy recipe for a one-minute, low-carb keto English muffin. Made in a mug or a ramekin, quickly mixed and microwaved, then toasted, this is as close as a low carber can get to the real thing. It's perfect for breakfast!
Jump to:
- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need five simple ingredients to make this tasty muffin. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Unsalted butter: I love using creamy European butter, but any butter will be great.
Egg: I use large eggs in almost all of my recipes, this one included
Kosher salt: If using fine salt, you should reduce the amount you use, or the bread could end up too salty.
Almond flour: I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.
Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.
Instructions
Making this keto English muffin is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to melt the butter in the microwave, in a 4-inch ramekin. Allow to slightly cool.
Next, mix in the egg and the salt.
Thoroughly mix in the almond flour, then the baking powder.
Microwave the mixture for 90 seconds, until puffed and set.
Slice and toast. That's it!
Expert tip
For the best results, you should toast the muffins on both sides in a buttered skillet.
However, as you can see in the video, I sometimes use a toaster on the lowest setting and the results are just fine, though not as good as skillet toasting.
Frequently asked questions
Does it taste like the real thing?
What size ramekin to use?
I've discovered through trial and error that the best size ramekin to use in this recipe is a 4-inch ramekin, which is quite large.
Is it absolutely necessary to toast the muffin?
Yes. You could try using it without toasting, but then it will taste a little eggy and will have a soft, spongy texture. For results that are as close to the real thing as possible, you really should toast it.
Variations
You can make a sweet version if you add a bit of sweetener (try 1 tablespoon of a granulated sweetener or the equivalent in stevia), a few drops of vanilla extract, and a pinch of cinnamon.
Serving suggestions
I make these muffins mostly for breakfast. They're great with butter, peanut butter, or a sugar-free jam. I also like them with soft-boiled eggs.
Sometimes I use them as a bun substitute for burgers (you can see the photos here in this bison burger recipe) or to make a keto breakfast sandwich.
Storing leftovers
Leftovers keep quite well in the fridge for 3-4 days. Not that I often have leftovers! But sometimes I like to make a few the night before, then reheat them in the morning.
So I microwave the muffins, toast them, cool them completely, and then store them in a Ziploc bag in the fridge.
The next morning, I briefly reheat them in the microwave and they are perfect. You can also freeze the leftovers for up to 3 months.
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Recipe Card
4.98 from 451 votes
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Keto Low-Carb English Muffin
An easy recipe for a one-minute low-carb and keto English muffin that you "bake" in your microwave.
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1 muffin
Calories: 295kcal
Author: Vered DeLeeuw
Ingredients
- 1 tablespoon unsalted butter
- 1 large egg
- Pinch Diamond Crystal kosher salt
- 3 tablespoons blanched finely ground almond flour (21 grams)
- ½ teaspoon baking powder (gluten-free if needed)
Instructions
Place the butter in a microwave-safe 4-inch ramekin*. Melt it in the microwave, then allow it to slightly cool.
With a fork, mix in the egg and salt.
Mix in the almond flour, thoroughly mixing until smooth.
Finally, mix in the baking powder.
Microwave for 90 seconds, until puffed and a toothpick inserted in rthe center comes out clean.
Invert the muffin into a cutting board and allow the bottom to air out for a couple of minutes, it will be very moist. If the bottom sticks to the ramekin and the muffin won't come out, carefully loosen it with a spoon.
Cut the muffin crosswise into two slices. Toast in a greased skillet, or in the toaster on the lowest setting. Butter generously and enjoy!
Video
Notes
*The ramekin I use holds about ¾ cup (6 ounces) of liquids. But you want it to be wide and shallow, not small and deep. So the diameter is important here.
For the best results, you should toast the muffins on both sides in a buttered skillet. However, as you can see in the video, I sometimes use a toaster on the lowest setting and the results are fine, though not as good as skillet toasting.
The leftovers keep quite well in the fridge for 3-4 days. I microwave the muffins, toast them, cool them completely, and then store them in a Ziploc bag in the fridge. The next morning, I briefly reheat them in the microwave and they are perfect.
You can also freeze the leftovers for up to 3 months. If stacking them, place a layer of wax paper between them.
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Nutrition per Serving
Serving: 1muffin | Calories: 295kcal | Carbohydrates: 5g | Protein: 11g | Fat: 27g | Saturated Fat: 9g | Sodium: 436mg | Fiber: 2g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Keto Bread Recipes
- Keto Pretzels
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- Keto Grilled Cheese
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Susan
Just made this this morning! Although it did taste a little on the eggy side, it was still very good! I will definitely make again! Thanks for a great recipe that lets me have an English muffin again!Reply
Vered DeLeeuw
Good morning, Susan! I'm so glad you enjoyed this recipe. Thank you for taking the time to leave a comment.
Reply
Jane
What's the alternative cooking method for those of us that have avoided microwave ovens?
Reply
Vered DeLeeuw
To make it in the oven:
Mix the batter in an oven-safe ramekin.
Bake the muffin in an oven preheated to 350°F for about 10 minutes.
Check with a toothpick to ensure it's fully baked.
Toast in a greased skillet or in the toaster on the lowest setting.
Ovens vary, so keep an eye on the muffin while it's in the oven. It might take a shorter or longer time to be fully baked.Reply
Dawn L Curtis
I just started learning about Keto recipes. I can't wait to try your recipes!Reply
Vered DeLeeuw
I hope you enjoy my recipes, Dawn. 🙂
Reply
L.D. Post
Can these English muffins be frozen?Reply
Vered DeLeeuw
Yes - you can freeze them in freezer bags for up to three months. If stacking them, place a layer of wax paper between them.
Reply
