This 2-Minute Keto English Muffin Recipe is low carb, gluten-free, and satisfies serious bread cravings! 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!
When we’re eating low carb, we miss our bread! This quick and easy microwave English muffin is absolutely delicious and totally transformed our keto breakfast time!
You can even meal prep these, toss them in the freezer, and thaw for a quick breakfast later!
We also love mixing in egg cups, keto pumpkin bread, and a keto breakfast casserole into our meal plans!
What is an Keto English Muffin?
A keto 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 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 keto 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. Then, set aside to cool.
In a separate 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.
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 low carb 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 Keto 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 This Low Carb English Muffins Recipe
- 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!
2 Minute Keto English Muffin
This 2-Minute Keto English Muffin Recipe is low carb, gluten-free, and satisfies serious bread cravings! They're crunchy on the outside and soft and buttery on the inside, and they're so simple to make!
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
Instructions
- Begin by coating the ramekin with coconut oil
- In a small bowl, mix together peanut butter and butter. Microwave for about 30 seconds and mix some more - set aside to cool.
- In a separate bowl, sift together all dry ingredients: almond flour, salt, baking powder.
- Next, add almond milk and egg into the dry ingredients. Mix all ingredients together.
- Pour the melted peanut butter into the almond flour mixture. Mix extremely well so that all ingredients are completely combined.
- Add half of the mixture into the ramekin and microwave for 2 minutes.
- Remove from ramekin and set aside.
Notes
You'll need 1 ramekin, about 3 - 3 ½ inches in diameter.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 108mgSodium: 553mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 9g
Nutrition information is just an approximate.
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