Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Bread Recipes » Keto English Muffin

Keto English Muffin

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 28, 2025
32 Comments
5 from 20 votes

Jump to Recipe Review Recipe

This quick keto English muffin is "baked" in your microwave. It's made with almond flour, and once toasted and buttered, it's very close to the real thing!

Keto English muffin is served with butter and a butter knife.

There's no need to give up bread on the low-carb diet! Keto bread is not the same as yeast-leavened wheat bread, but it can be a great substitute. I especially enjoy this easy recipe for a 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!

Ingredients

The ingredients needed for to make a keto English muffin.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Butter: I use unsalted butter.
  • Egg: I use large eggs in almost all of my recipes, this one included
  • Salt: Just a pinch of kosher salt.
  • Almond flour: I use superfine ground flour. I don't recommend using a coarse almond meal in this recipe.
  • Baking powder: Make sure it's fresh. If needed, also make sure it's gluten-free.

Sweet Version

You can make a sweet version if you add a tablespoon of a granulated sweetener or the equivalent in stevia, ⅛ teaspoon of vanilla extract, and a pinch of cinnamon.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Melt the butter in the microwave in a 4-inch ramekin. Allow it to slightly cool, then mix in the remaining ingredients. Microwave the mixture for 90 seconds until puffed and set. Remove it from the ramekin and let it rest for a few minutes, then slice it.

The muffin was sliced.

Toast the slices. While it's best to toast them in a skillet, a toaster on the lowest setting works, too.

Toasting the muffin.

Top with butter and serve.

Topping the muffin with butter.

5 stars rating. My husband found your recipe and surprised me with eggs Benedict this morning! The English muffin was delicious and I’ll definitely make more. I do sometimes miss eating a bun with my burger, and this will be perfect!
Jennifer
Read more comments

Recipe FAQs

Does it taste like the real thing?

No. This is not a true English muffin. It can't be without gluten and yeast. BUT when toasted and buttered, it certainly hits the spot! Interestingly, as you can see in the photo below, it has the holed insides typical of a real English muffin or a crumpet, so it soaks butter well.

The muffin was sliced.

What type of ramekin should I use?

I've discovered through trial and error that the best ramekin to use in this recipe is a 4-inch ramekin, which is quite large. A microwave-safe wide cappuccino cup can work, too. The ramekin I use holds about ¾ cup (6 ounces) of liquid. But you want it to be wide and shallow, not small and deep. The diameter is important.

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 the best results, you should toast the muffin on both sides in a buttered skillet. However, I sometimes use a toaster on the lowest setting, and the results are just fine, though not as good as skillet toasting.

How should I store leftovers?

The leftovers keep well in the fridge for 3-4 days. Not that I often have leftovers! But sometimes, I like to make a few of these muffins the night before and reheat them in the morning.

So I microwave the muffins, toast them, cool them completely, and 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 them for up to 3 months.

Serving Suggestions

I usually make these muffins for breakfast. They're great with butter, peanut butter, or sugar-free jam. I also like them with soft-boiled eggs.

Sometimes, I use them to make a keto breakfast sandwich or as a bun substitute for burgers. In the photo below, I used one of these muffins to serve a bison burger.

Bison burger is served in a bun with lettuce and tomato.

Recipe Card

Keto English muffin is topped with butter.
5 from 20 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Quick Keto English Muffin

I love this easy recipe for a quick keto English muffin that you "bake" in your microwave. Toasted and buttered, it's delicious!
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
Prevent your screen from going dark

Video

Ingredients

  • 1 tablespoon unsalted butter
  • 1 large egg
  • Pinch Diamond Crystal kosher salt
  • 3 tablespoons almond flour - 21 grams
  • ½ teaspoon baking powder - gluten-free if needed

Instructions

  • Place the butter in a microwave-safe 4-inch ramekin or mug. Melt it in the microwave, then allow it to slightly cool.
    Melted butter in a ramekin.
  • With a fork, mix in the egg and salt.
    Mixing in the egg.
  • Mix in the almond flour, thoroughly mixing until smooth. Finally, mix in the baking powder.
    Mixing in the almond flour.
  • Microwave for 90 seconds, until puffed and a toothpick inserted in the center comes out clean.
    The muffin is ready in the ramekin.
  • Invert the muffin onto 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.
    Removing the muffin from the ramekin.
  • Cut the muffin crosswise into two slices.
    The muffin was sliced.
  • Toast the slices in a greased skillet or use the toaster on the lowest setting.
    Toasting the muffin.
  • Butter generously and enjoy!
    Topping the muffin with butter.

Notes

  • The ramekin I use holds about ¾ cup (6 ounces) of liquid. But you want it to be wide and shallow, not small and deep. The diameter is important here.
  • For the best results, toast the muffins on both sides in a buttered skillet. However, I often use a toaster on the lowest setting, and the results are fine, though not as good as skillet toasting.
  • The leftovers keep well in the fridge for 3-4 days. Not that I often have leftovers! But sometimes, I like to make a few of these muffins the night before and reheat them in the morning. So I microwave the muffins, toast them, cool them completely, and 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 cooled muffins for up to 3 months. If stacking them, place wax paper between the layers. 

Nutrition per Serving

Serving: 1 muffin | Calories: 295 kcal | Carbohydrates: 5 g | Protein: 11 g | Fat: 27 g | Saturated Fat: 9 g | Sodium: 436 mg | Fiber: 2 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

5.5K shares

More Bread Recipes

  • Keto pretzels are topped with coarse salt.
    Keto Pretzels
  • Lettuce sandwich os held in a person's hand.
    Lettuce Sandwich
  • Keto grilled cheese sandwich is served on a white plate with a napkin.
    Keto Grilled Cheese
  • Keto cheese biscuits are served in a bowl.
    Keto Cheese Biscuits

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Fae says

    May 26, 2025 at 5:52 pm

    5 stars
    Love it!
    I tried adding 2 tbs cottage cheese to the batter and cooking it down a couple extra minutes (for more protein), and added some garlic, herb, and onion powders for more flavor and it was also great!
    Next I'm going to try subbing half the butter for avocado oil (cholesterol).
    Thanks for this!

    Reply
    • Vered DeLeeuw says

      May 26, 2025 at 6:17 pm

      You're very welcome, Fae! Thanks for the review and for sharing your tweaks.

  2. Pat says

    April 14, 2025 at 2:48 pm

    5 stars
    This is delicious! My husband (who is gluten sensitive) & I (who am diabetic) both thought this was a great muffin!

    Reply
    • Vered DeLeeuw says

      April 14, 2025 at 3:56 pm

      Wonderful, Pat! I'm so glad this was a success.

  3. Paul says

    April 13, 2025 at 6:02 pm

    This came out great. Can also be burger bun. Will make again. Thanks

    Reply
    • Vered DeLeeuw says

      April 13, 2025 at 7:40 pm

      Glad you liked it, Paul!

  4. ATK says

    March 23, 2025 at 9:33 pm

    Please offer an alternative to microwaving if possible. Many of us got rid of our microwaves years ago for health reasons, much like people are looking for alternatives to white refined flour & other garbage found in processed foods - health - so we are cooking with either our full size ovens or our countertop toaster ovens.

    Thanks so much in advance.

    Reply
    • Vered DeLeeuw says

      March 24, 2025 at 9:15 am

      Hi! I only tested this recipe in the microwave, but if you'd like to experiment, I would try baking it in an oven-safe ramekin in a preheated 350°F oven for ten minutes or until a toothpick inserted in its center comes out clean.

    • Jennifer says

      April 13, 2025 at 11:49 am

      5 stars
      My husband found your recipe & surprised me with eggs Benedict this morning! The English muffin was delicious & I’ll definitely make more. I do sometimes miss eating a bun with my burger, and this will be perfect!

    • Vered DeLeeuw says

      April 13, 2025 at 7:42 pm

      How wonderful, Jennifer! Your husband is a keeper, for sure. 🙂 Glad you liked it!

« Older Comments
A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • Three cauliflower steaks are served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required