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!
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
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.
Toast the slices. While it's best to toast them in a skillet, a toaster on the lowest setting works, too.
Top with butter and serve.
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
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My husband found your recipe and surprised me with Recipe FAQs
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.
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.
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.
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.
Recipe Card
Quick Keto English Muffin
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.
- 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 the center comes out clean.
- 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.
- Cut the muffin crosswise into two slices.
- Toast the slices in a greased skillet or use the toaster on the lowest setting.
- Butter generously and enjoy!
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
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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.
Jz says
Helps me for breakfast!
Vered DeLeeuw says
Wonderful! I'm so glad you like this muffin. Thank you for the review.
Carol says
We don't use a microwave, how could you cook it in an oven?
Vered DeLeeuw says
Hi Carol,
I only tested this recipe in the microwave, but if you'd like to experiment, I would try baking it in a greased oven-safe ramekin in a preheated 350°F oven for ten minutes or until a toothpick inserted in its center comes out clean.
Fae says
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!
Vered DeLeeuw says
You're very welcome, Fae! Thanks for the review and for sharing your tweaks.
Pat says
This is delicious! My husband (who is gluten sensitive) & I (who am diabetic) both thought this was a great muffin!
Vered DeLeeuw says
Wonderful, Pat! I'm so glad this was a success.
Paul says
This came out great. Can also be burger bun. Will make again. Thanks
Vered DeLeeuw says
Glad you liked it, Paul!
ATK says
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.
Vered DeLeeuw says
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
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
How wonderful, Jennifer! Your husband is a keeper, for sure. 🙂 Glad you liked it!