Name: Easy Gluten Free English Muffins Recipe
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 2
Cuisine: Breakfast
Ingredients: ½ tbsp coconut oil; 2 tbsp natural peanut butter; 1 tbsp butter (or ghee), softened; 2 tbsp almond flour; ¼ tsp salt; ½ tsp baking powder; 1 tbsp almond milk (Keto-friendly/unsweetened); 1 egg, lightly beaten; 1 ramekin, about 3 - 3 ½ inches in diameter

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This 2-Minute Gluten Free English Muffin Recipe is low carb, keto, and satisfies serious bread cravings! Whether you’re looking for a new delicious gluten-free bread recipe or trying to find the best english muffin on a ketogenic diet, this recipe checks all the boxes! They are also super easy to make, the perfect texture, and ready in no time!

This easy homemade English muffin recipe is ready in the microwave in just minutes! They’re crunchy on the outside and soft and buttery on the inside, and they’re so simple to make! We like to top them with almond butter, jams, or eggs and bacon!

You can even meal prep these, toss them in the freezer, and thaw for a quick breakfast later! They’re like having your own little egg McMuffins at home! We also love mixing in egg cups, keto pumpkin bread, and a keto breakfast casserole into our weight loss meal plans!

What is a Gluten Free English Muffin?

A gluten-free English muffin is a low-carb alternative to a traditional muffin.

A traditional English muffin has 41 grams of carbohydrates! Our keto version only has 4 net carbs!

What You’ll Need

½ tbsp coconut oil
2 tbsp natural peanut butter
1 tbsp butter (or ghee), softened
2 tbsp almond flour
¼ tsp salt
½ tsp baking powder
1 tbsp unsweetened almond milk (Keto-friendly)
1 large egg, lightly beaten
1 ramekin, about 3 – 3 ½ inches in diameter

What kind of containers should I use for this low carb English muffin recipe?

We really like to use a ramekin to create our gluten-free English muffins!

How to make Gluten Free English muffins

You’ll want to begin by coating the ramekin with coconut oil.

Then, in a small bowl, mix together peanut butter and butter. Microwave this mixture for about 30 seconds and mix some more (scraping the sides of the bowl). Then, set aside to cool.

In a separate large bowl, you’ll sift together all of the dry ingredients: almond flour, salt, baking powder.

Next, you’ll add almond milk and egg into the dry ingredients. Mix all ingredients together.

Next, you’ll pour the melted peanut butter into the almond flour mixture.

You want to mix this extremely well so that all ingredients are completely combined.

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Then add half of the mixture into the ramekin and microwave for 2 minutes. Remove from ramekin and enjoy!

How do you toast English Muffins?

Just like a traditional muffin, you can toast this recipe for the classic taste and texture! You can either toast them in the toaster oven or a toaster.

We recommend doing a medium heat in a toaster or place muffin halves in a pre-heated toaster oven and toast for 6-7 minutes or until the edges are golden brown.

Can you freeze microwave English Muffins?

Yes, you can freeze these gluten free English muffins!!

To freeze, you’ll want to wrap the pre-made and sliced muffins in parchment paper. Then, place them in freezer-safe ziplock bags.

They can be stored in the freezer for at least 2 months.

When you’re ready to enjoy them, just sit them out at room temperature or in the refrigerator overnight. Then toast them!

What to eat with Gluten Free English Muffins

We really love American Dream Nut Butters on top of our english muffins!

They are lower in carb and higher in protein than other brands! You can also get 10% off your order using the code KIMANDKALEE.

Our favorite right now is the Almond Butter Cinnamon Toasties!

We also like cream cheese, butter, or sugar-free jams on top of these muffins, as well as, sausage, bacon, egg, or avocado!

There are so many yummy choices!!

Tips to Making The best gluten free English Muffins

We don’t recommend substituting coconut flour with almond flour as they are very different!
If you plan on doubling or tripling the recipe, we recommend only cooking 1 muffin at a time to help it cook evenly.
If you don’t have a toaster or toaster oven, you can also warm the muffins up on the stove or using the broiler setting on your stove and placing the ramekin on a cookie sheet — just make sure the ramekin can go in the oven! (most can)

Does this recipe taste like eggs?

No! We are so not about having egg-bread. Gross! This recipe doesn’t have an egg flavor, and if you’re still worried you could mix in a little cinnamon, pumpkin spice, or another spice to change it up a bit!

New to keto? You may also like our Keto Quick Start Guide for Beginners! We have several great recipes to pick from on it!

You may also like these gluten-free recipes:

Yield: 2