This easy Low Carb Keto English Muffin is the perfect quick breakfast! Soft, fluffy, and ready in minutes, it’s ideal for toasting and pairing with your favorite toppings. Made with simple ingredients like almond flour and butter, it’s a delicious, keto-friendly alternative to traditional bread. Enjoy it sweet or savory!
Ingredients Needed
- 3 tbsp (21g) Blanched Almond Flour
- ½ tbsp (3.5g) Coconut Flour
- 1 tbsp (14g) Unsalted Butter (or ghee/coconut oil for dairy-free)
- 1 large Egg (or 1½ egg whites)
- 1 pinch Sea Salt
- ½ tsp (2g) Baking Powder
How To Make Low Carb Keto English Muffin
- Melt the butter: In a microwave-safe ramekin (about 4 in/10 cm wide with a flat bottom), melt the butter for about 30 seconds. If using the oven, melt it while preheating, then remove.
- Mix the ingredients: Add the almond flour, coconut flour, egg, sea salt, and baking powder to the ramekin. Stir well until fully combined. Let it sit for a minute to thicken.
- Microwave method: Microwave for about 90 seconds until firm.
- Oven method: Bake at 350°F (177°C) for about 15 minutes until the top is firm and springy.
- Remove and serve: Run a knife around the edges and flip onto a plate. Slice in half and toast before serving.
Recipe Tips
- Use a flat-bottom ramekin: This helps the muffin cook evenly and gives it a good shape for slicing and toasting.
- Let the batter rest: After mixing, let it sit for a minute so the flours absorb moisture, making the muffin fluffier.
- Check your microwave power: Cooking time may vary. If your muffin is too dry or rubbery, reduce the time slightly.
- Toast for the best texture: Slicing and toasting adds a crispy edge, making it taste more like a real English muffin.
- Adjust for dairy-free: Swap butter for ghee or coconut oil to keep it dairy-free without losing flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the English muffin cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan before serving.
- Freeze: Wrap the muffin tightly or store it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge before toasting.
- Reheat: Preheat the oven to 175°C (350°F). Place the sliced muffin on a baking tray and warm for about 5 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 307
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 200mg
- Potassium: 100mg
- Total Carbohydrate: 8g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 12g
Check out More Recipes:
- Low Carb Keto Instant Pot Crustless Quiche
- Low Carb Keto Eggs Benedict Casserole Recipe
- Low Carb Keto Banana Muffins
Low Carb Keto English Muffin
Description
This easy Low Carb Keto English Muffin is the perfect quick breakfast! Soft, fluffy, and ready in minutes, it’s ideal for toasting and pairing with your favorite toppings. Made with simple ingredients like almond flour and butter, it’s a delicious, keto-friendly alternative to traditional bread. Enjoy it sweet or savory!
Ingredients
Instructions
- Melt the butter: In a microwave-safe ramekin (about 4 in/10 cm wide with a flat bottom), melt the butter for about 30 seconds. If using the oven, melt it while preheating, then remove.
- Mix the ingredients: Add the almond flour, coconut flour, egg, sea salt, and baking powder to the ramekin. Stir well until fully combined. Let it sit for a minute to thicken.
- Microwave method: Microwave for about 90 seconds until firm.
- Oven method: Bake at 350°F (177°C) for about 15 minutes until the top is firm and springy.
- Remove and serve: Run a knife around the edges and flip onto a plate. Slice in half and toast before serving.
Notes
- Use a flat-bottom ramekin: This helps the muffin cook evenly and gives it a good shape for slicing and toasting.
Let the batter rest: After mixing, let it sit for a minute so the flours absorb moisture, making the muffin fluffier.
Check your microwave power: Cooking time may vary. If your muffin is too dry or rubbery, reduce the time slightly.
Toast for the best texture: Slicing and toasting adds a crispy edge, making it taste more like a real English muffin.
Adjust for dairy-free: Swap butter for ghee or coconut oil to keep it dairy-free without losing flavor.
Low Carb Keto English Muffin
