Keto English Muffin

My instant Keto English muffins are ready in under 2 minutes. These will satisfy ALL your bread cravings on any low-carb diet!

Whether you follow a low-carb or grain-free diet or not, you’ll never buy bread again. These low carb English muffins take less than 2 minutes to make and are PERFECT with your favorite toppings.

Seriously, it’s so easy to make. They are a twist on my 90 second keto bread. When I first tested these, I tried versions with just almond flour and just coconut flour, but they either turned out too dense or too dry. It wasn’t until I combined the two that I achieved that classic English muffin texture – soft on the inside, crisp on the edges once toasted.

Why trust my keto English muffin recipe

Microwave or oven option. I like using the microwave because it’s incredibly fast (only 1 1/2 minutes!), but if you don’t own one or prefer to bake your bread, I’ve also tested it in the oven.
Low in carbs. Each muffin has just 3 grams of net carbs. Compare that to a traditional English muffin that has over 20 grams.
Just 6 ingredients. A bunch of low-carb baking staples and an egg (white).
Perfect to make ahead. I like to whip up 4-5 muffins at a time and store them in the freezer for quick grab-and-go bread options.

Ingredients needed

As mentioned earlier, this recipe calls for a handful of keto staples that you are likely already familiar with. Here is what you’ll need:

Coconut flour and almond flour. The combination of both flours ensures that the texture is bread-like, without being dense or heavy. Do not substitute either of them, or else the muffins will fall apart.
Baking soda. To give the muffin some rise.
Coconut oil. Or unsalted butter.
Egg OR egg white. I prefer using egg whites as they yield a fluffier muffin, but whole eggs will also work.
Milk. I used unsweetened almond milk, but feel free to use whichever milk you have on hand.

How to make keto English muffins

This is my method for making them in the microwave:

Step 1- Prep. Combine the dry ingredients in a small mixing bowl. Add the remaining ingredients and mix well until a smooth batter forms.

Step 2- Microwave. Transfer the batter into a greased ramekin and microwave for 90 seconds.

Step 3- Cool, then slice. Let the muffin cool slightly before cutting it in half.

How I make these in the oven

If you don’t use a microwave or don’t own one, you can easily make it in the oven.

Start by preparing the ingredients as directed in the microwave instructions, then transfer the batter to an oven-safe ramekin (most are suitable for both microwave and oven use). Next, bake the keto muffin at 350°F (180°C) for 10-12 minutes, until a skewer comes out just clean!

Recipe tips

Use the right size ramekin: I recommend using a 6-inch ramekin to prevent overflow and ensure even cooking. Too small and it underbakes, too large and it dries out.
Remove easily: If the muffin appears to be sticking too much to the ramekin, I like to run a rubber spatula around the perimeter to loosen it.
Toasting is key: The best way to enjoy these muffins is to toast them first, then add toppings or spreads. This way, it alleviates any spongy textures that non-toasted muffins have.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to three days.

To freeze: Wrap pre-made and sliced English muffins (NOT toasted) in parchment paper. Once wrapped, place them in individual ziplock bags. They can be stored in the freezer for at least 2 months.