This gluten-free keto English muffin recipe is a low-carb 90-second keto mug bread recipe perfect for fixing your bread cravings with only 4.4 grams of net carbs per serving.
They are also gluten-free, paleo-friendly, and delicious for breakfast with butter, homemade sugar-free chia seed jam, or a keto breakfast sandwich!
Are English Muffins Keto?
Did you ask yourself if English muffins are keto-friendly?
Unfortunately, no, you can’t eat a classic English muffin recipe on your keto journey.
In fact, an authentic English muffin recipe is high in carbs and made of high-carb wheat flour.
How Many Carbs Are In English Muffins?
There are about 26 grams of net carbs in one English muffin, so eating one will quickly blow your carb counts!
This is why you need a keto version of the English Muffins.
What Is A Keto English Muffin Recipe?
Keto English muffins are made with low-carb flour, eggs, and healthy fat.
The best way to bake them is in 90 seconds in the microwave, but you can also bake the recipe in an oven ramekin at 350°F (180°C) for 10 minutes.
How To Make Keto English Muffins
This low-carb English muffin recipe is a straightforward 1-bowl recipe using only 6 ingredients.
Ingredients
To make the best keto English muffin recipe, all you need are:
- Almond Flour – I recommend ultra-fine almond flour for white, golden bread with no bites of almonds. However, almond meal will work too but can leave a gritty texture to your keto bread.
- Coconut Flour – the combo of both flours adds a heavier bread texture similar to regular English muffins. Don’t replace coconut flour with more almond flour, or the texture won’t be as good.
- Egg
- Oil – coconut oil, light olive oil, almond oil, all these options work really well. You can also use melted butter, but the flavor will be closer to muffins than English muffins.
Also, you have two ways to flavor your keto English muffins, depending on what you crave, sweet or savory.
- Sweet English muffins – add sugar-free crystal sweeteners like erythritol and cinnamon.
- For a savory version of this bread – add garlic powder and salt – for the savory tooth.
Making Crispy Low-Carb English Muffins Batter
While it is an easy recipe, there are two important steps to make crispy keto English muffins in the microwave.
First, bake the bread in the microwave on high for 90 seconds.
Then, slice the bread in half and bring it into a toaster oven, or in a bread toaster on bagel mode, for 1-2 minutes or until golden and crispy.
You can also fry these almond flour English muffins in a cast-iron skillet with butter or coconut oil.
Finally, serve with cream cheese, sugar-free chia seed jam, fresh keto fruits, or any savory toppings you love.
Serving Keto English Muffin
You can use this quick keto bread as a simple toast, served with cream cheese, butter, or sugar-free chia seed jam.
Otherwise, you can use this 90-second keto English muffin as a keto breakfast sandwich base or for a sausage patty.
They are delicious, filled with fried egg, bacon, and avocado.
Frequently Asked Questions
Does It Taste Eggy?
Nobody likes eggy flavor in bread, especially on a keto diet, as we eat many eggs already during the day.
So good news, those microwave keto bread doesn’t taste eggy at all!
The secret to hiding the egg flavor is to use the suggested spices – sweet or savory options. See the recipe below.
Plus, toasting your bread absolutely brings out the bread flavor without leaving any egg smell or taste.
How Many Carbs Are In Keto English Muffins?
These Keto English Muffins have only 4.4 grams of net carbs per serving.
More Keto Bread Recipes
If you love easy keto bread recipes, I recommend trying:
Microwave Keto Bread
Almond Flour Bread
Keto Burger Buns
Keto Irish Soda Bread
Cassava Bread
Keto Bread With Yeast
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Keto English Muffins
4.4gNet Carbs
This Keto English Muffin recipe is a 90-second keto mug breadrecipe perfect for fixing your bread cravings in 90 seconds.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 2 minutes mins
Total: 12 minutes mins
Yield: 1 serving
Serving Size: 1 English muffin
4.90 from 232 votes
Ingredients
US Customary – Metric
- 1 large Beaten Egg at room temperature
- 1 tablespoon Coconut Oil or light olive oil or melted butter – at room temperature
- 2 tablespoons Almond Flour
- 1 tablespoon Coconut Flour
- ½ teaspoon Baking Powder
Savory version, add:
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
Sweet version add:
- 1/2-1 tablespoon Granulated Sweetener
- ½ teaspoon Ground Cinnamon
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
In a small mixing bowl, add almond flour, coconut flour, and baking powder.
Stir in beaten egg and melted coconut oil.
Stir in the sweet or savory spices, depending on what you are craving.
Pour the batter into a round microwave-safe ramekin or mug. Mine is 11 cm in diameter (4 inches)
Microwave on high for 90 seconds or until the bread is soft and cooked in the center.
Carefully upside down the bread on a plate (it is hot, don't burn yourself!). Slice the bread in half. Set aside on the plate for 30 seconds to slightly cool the bread slices and let the moisture evaporate.
Bring the slices into a toaster. If you have a bagel mode, use it. This way, it will crisp only one side of the English muffin slices. This will reproduce a very similar texture to regular store-bought English muffins. The longer you toast it, the crispier it will be. Adjust to taste.
No toaster?
If you don't have a toaster, melt 1/2 tablespoon butter or coconut oil in a skillet.
Bring the English muffin slices into the skillet and fry for 1-2 minutes on both sides until crispy.
Serve with toppings of your choice like cream cheese, whipped butter, sugar-free chia seed jam.
Make ahead
You can microwave the bread the day before, store it in the pantry on a plate covered with film wrap.
Pan fry or toast just before serving.
No microwave?
You can bake this English muffin at 350°F (180°C) for 8-12 minutes in an oven-safe ramekin.
Tools
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Serving Size: 1 English muffin
Yield: 1 serving
Serving: 1English muffinCalories: 303kcal (15%)Carbohydrates: 7.4g (2%)Fiber: 3g (13%)Net Carbs: 4.4gProtein: 9.8g (20%)Fat: 21.5g (33%)Sugar: 2.2g (2%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
