This keto English muffin recipe uses 4 simple ingredients and can be made in the microwave in about 1 minute. They have the texture of traditional English muffins, but my version is only 2 net carbs!
Keto English muffins are hard to come by in the grocery store. The most notable brand is the Franz Keto English muffin but I’ve never seen it. There are others in the grocery store that would classify as more low carb, but if you are on the keto diet, you’re going to want to make your own.
It’s hard to believe how easy this keto version is to make. The recipe is a riff on my 90 second keto bread recipe…I adjusted a few ingredients to make it less calories, less carbs, and less eggy.
In fact, you could use this keto English muffin recipe as a hamburger bun. It will be your new favorite easy keto bread recipe.
Keto English muffin ingredients
This low carb English muffins recipe uses simple ingredients, but I provide great options incase you want to make this recipe your own. The full printable recipe card with exact measurements is toward the bottom of the page.
Oil: absolutely any oil will work for this recipe. That includes avocado oil, coconut oil, butter, or olive oil. If you use unsalted butter or oil, be sure to add a a pinch of salt.
Almond flour: I prefer to use blanched almond flour for all of my keto bread recipes because it has such a neutral taste. Find one that is finely ground (avoid almond meal). I also give measurements for coconut flour in the recipe card.
Egg whites: We need 1 large egg white for these low-carb English muffins to have the best results. You could use a whole egg for some additional healthy fats, but I avoid this because the yolk is what gives the most egg flavor to bake goods. The most common complaint I received about my 90 second bread recipe is that it tasted eggy. This is a perfect solution.
The rest of the ingredients are just salt and baking powder.
How to make a keto English muffin in 3 basic steps
For both the microwave and the oven, you will need an 8 ounce oven safe ramekin. This is the perfect size to make a gorgeous looking keto English muffin.
What I love about this recipe is you can make it all inside the small ramekin. No need to use additional mixing bowls.
You can use multiple single ramekins to make several of this recipe. You would need to microwave them in separate batches, but you could cook them in the oven all at once.
Microwave: Add your oil to your ramekin and swirl it around the inside. Now add in your egg white, followed by the almond flour, baking powder, and salt (if needed).
Stir the mixture very well, being sure to scrape into the corners. I also like to make sure the edges around the inside of the ramekin is clean by scraping with a spatula. This is the best way to make sure your muffin comes out perfectly.
Microwave on high for 60-90 seconds. The cooking time will depend on the wattage of your microwave.
Oven: Preheat the oven to 400 degrees F. Follow the instructions just as you would for the microwave, except we are going to bake it in the oven for 10-12 minutes.
Finishing the keto English muffin: This muffin slices in half nicely and you could serve it without doing anything further. If you want to toast it, you could place it in the toaster oven, or you could toast it in a skillet.
Serving suggestions:
You can really use this single serve microwave muffin just like a regular English muffin. Here are some ideas:
Toppings: peanut butter, a little butter, sugar free strawberry jam, or sugar free maple syrup.
More low carb diet friendly ideas: savory toppings such as making a keto breakfast sandwich for a high protein breakfast, avocado toast, cream cheese, or keto eggs Benedict using my Greek Yogurt hollandaise.
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Quick Keto English Muffin Recipe – Only 2 Net Carbs
This keto English muffin recipe uses 4 simple ingredients and can be made in the microwave in about 1 minute. They have the texture of traditional English muffins, but my version is only 2 net carbs!
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Servings: 1
Calories: 196
Ingredients
- ½ tablespoon Oil
- 1 large egg white
- 3 tablespoons almond flour
- ½ teaspoon baking powder
- pinch of salt
Instructions
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Add your oil to your ramekin and swirl it around the inside. Now add in your egg white, followed by the almond flour, baking powder, and salt (if needed).
-
Stir the mixture very well, being sure to scrape into the corners. I also like to make sure the edges around the inside of the ramekin is clean by scraping with a spatula. This is the best way to make sure your muffin comes out perfectly.
-
Microwave on high for 60-90 seconds. The cooking time will depend on the wattage of your microwave. Split in half and toast, if desired. Use for breakfast sandwiches or top with sugar-free jam.
Jennifer’s tips
- Oven: Preheat the oven to 400 degrees F. Follow the instructions just as you would for the microwave, except we are going to bake it in the oven for 10-12 minutes.
- Store in an airtight container in the refrigerator for up to 4 days
Servings: 1
Nutrition per serving
Calories: 196 | Carbohydrates: 4g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Fiber: 2g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
