Low Carb English Muffins Recipe

This Low Carb English Muffins Recipe is a toasty and chewy recipe, which is made with blanched almond flour and coconut flour. It’s the perfect 2-minute keto breakfast, ready in about 5 minutes.

Low Carb English Muffins Recipe Ingredients

• 3 tbsp Wholesome Yum Blanched Almond Flour
• 1/2 tbsp Wholesome Yum Coconut Flour
• 1 tbsp Unsalted butter (melted; use ghee or coconut oil for paleo/dairy-free)
• 1 large Egg (or 1.5 egg whites)
• 1 pinch Sea salt
• 1/2 tsp Baking powder

How To Make Low Carb English Muffins Recipe

1. Prepare the vessel: Melt the ghee (or butter) in a microwave-safe ramekin or small glass container. Ideally, use one that is about 4 inches (10 cm) in diameter with a flat bottom to get that classic English muffin shape. This takes about 30 seconds in the microwave. (If using the oven method, melt it in the oven while it preheats).
2. Mix the batter: Add the almond flour, coconut flour, egg, sea salt, and baking powder directly into the ramekin with the melted butter. Stir vigorously with a fork until well combined and no lumps remain.
3. Let it thicken: Let the mixture sit for a minute. This is a crucial step as it allows the coconut flour to absorb moisture, thickening the batter so it bakes into a bread-like texture rather than an omelet.
4. Cook (Microwave Method): Microwave on high for about 90 seconds. The muffin should be firm to the touch and pull away slightly from the sides.
5. Cook (Oven Method): If you prefer baking, place the ramekin in an oven preheated to 350°F (177°C). Bake for about 15 minutes until the top is firm and springy.
6. Slice and Toast: Run a knife along the edge of the ramekin and flip it over onto a plate to release the muffin. Slice it in half horizontally. Essential Step: Place the halves in a toaster or toaster oven and toast until golden brown. This gives it the necessary “nooks and crannies” texture.

Recipe Tips

• The Toaster Rule: Do not skip the toasting step! Straight out of the microwave, the texture is soft and slightly spongy. Toasting it creates the crispy edges and sturdy structure required for a sandwich.
• Ramekin Size: A 4-inch ramekin yields a wide, thinner muffin perfect for sandwiches. A smaller, deeper ramekin (like a mug) will create a tall muffin that might need to be sliced into three layers.
• Why use two flours?: The combination of almond flour (for fat and moisture) and coconut flour (for structure and absorption) creates a texture much closer to real bread than using just one type.
• Egg white option: If you want a lighter color and less “eggy” taste, use 1.5 egg whites (or 3 tbsp liquid egg whites) instead of the whole egg.
• Batch Prep: While this is a single-serving recipe, you can mix up 4 or 6 ramekins at once, bake them in the oven, and keep them in the fridge for the week.

What To Serve With Low Carb English Muffins Recipe

Use this as the base for all your favorite breakfast classics.

• Eggs Benedict: Poached eggs and hollandaise sauce.
• Sausage & Egg Sandwich: Add a keto sausage patty and cheddar cheese.
• Avocado Toast: Smashed avocado with red pepper flakes.
• Sweet Morning: A generous smear of butter and sugar-free strawberry jam.

How To Store Low Carb English Muffins Recipe

• Refrigerate: Slice the muffins and store them in an airtight container or bag in the refrigerator for up to 1 week.
• Reheat: Simply pop the cold slices directly into the toaster.
• Freeze: These freeze exceptionally well. Slice them first, place parchment paper between the halves, and freeze for up to 3 months. Toast from frozen.

Low Carb English Muffins Recipe Nutrition Facts

• Calories: 240
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 215mg
• Sodium: 250mg
• Total Carbohydrates: 5g
• Dietary Fiber: 3g
• Sugar: 1g
• Protein: 9g
• Net Carbs: 2g

Nutrition information is estimated per entire muffin.

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