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!
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.
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!
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
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 video, it has the holed insides typical of a real English muffin or a crumpet. Which means that it soaks butter really well.
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.
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.
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.
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.
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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Keto Low-Carb English Muffin
- 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!