These easy keto muffins can be enjoyed either savory or sweet, depending on your mood.

At only 2g net carbs, these quick keto muffins are incredibly versatile for your keto diet. They are a tasty solution for an empty lunch box emergency too. The whole family will enjoy it. This recipe will quickly become a new family favorite.

In this post, you’ll find 12 flavours of muffin in a mug.

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Ingredients needed

This 1-minute muffin in a mug recipe only requires 4 simple ingredients and are ready in just 1 minute. There’s no added sugar and are a quick and cheap gluten-free keto bread muffin.

There are 12 flavours to choose from such as keto blueberry muffin, basic keto breakfast sandwich, and even your own egg McMuffin.

All the ingredients, quantities, and instructions are in the easy recipe card below.

  • Egg – medium,
  • Coconut flour – this is a high fibre, low-carb flour that is naturally gluten-free.
  • Baking powder – to make a light and fluffy keto muffin bread.
  • Salt -season to taste.

If you are new to low-carb or the keto diet, these fluffy muffins are an absolute lifesaver. Sweet or savoury, 1-minute keto muffins have got you covered.

Below, I’ll give you a dozen different ways to enjoy these low-carb muffins. However, don’t stop there! Members from my Facebook Group have probably given me 100 more variations they have enjoyed.

If you come up with your own favourite flavour, please make sure to share it with me in the comments. I love hearing from you! Plus, I may want to try that flavour for myself.

Super Fast Keto Muffin “Bread”

These super-fast keto 1 minute muffins have quickly become an absolute staple in our house. We keep on dreaming up new variations. The fact that they are keto is an absolute bonus. 2g net carbs.

If you are in the middle of the crazy morning rush, your pantry is running low, and you don’t know what to pack for a healthy lunchbox, whip up a keto muffin, and slide it out of the muffin pan (or cup). Split it in half, add your child’s regular favourite sandwich filling, and tell them it’s a mini slider!

Technically, I should call these 45-second muffins, as my microwave is 1220W. You may need to adjust cooking times according to your microwave.

Don’t have a microwave? No problem. I’ve included an alternative cooking method in the recipe card below!

If you bake these in the oven, just remember to use a muffin tray (or muffin cups) with muffin liners.

Keto Muffin Flavours

I have been experimenting by adding other ingredients to make these muffins sweet or savoury. These keto muffins can replace bread, bagels, and even cupcakes. The possibilities are almost endless.

For the sweet muffins, use your preferred sugar free sweeteners and always add sweetener and flavors to your taste.

These are the variations we have dreamt up so far. Take the basic recipe and simply add the following:

  • sweet  – 1 tsp sweetener
  • nutty  – 2 tsp nut butter (I like it with almond butter) and 1 tsp sweetener
  • cinnamon  – 1 tsp sweetener and 1 tsp cinnamon. When cooked, also add butter and sprinkle with sweetener and cinnamon
  • cheesy  – 2 tbsp grated/shredded cheese and 1 tsp chopped chives
  • spinach and feta  – 2 tbsp grated shredded cheese and some chopped cooked spinach leaves.
  • sloppy Joes with 1-minute muffin
  • keto blueberry muffins – to make healthy blueberry muffins, simply add in a few spoonfuls of frozen or fresh blueberries with 1 tsp sweetener and 1 tsp vanilla
  • lemon muffins – add in some grated lemon zest and a tiny bit of lemon juice into the muffin batter with 1 tsp sweetener
  • breakfast sandwich – split a muffin and top it with eggs or egg whites, cheese, bacon or sausage…yum!
  • keto chocolate chip muffins – add 1 tbsp of cocoa nibs or sugar-free chocolate chips, 1 tsp vanilla extract and 1 tsp sweetener before sticking in the microwave
  • keto chocolate muffins – add 1 tbsp unsweetened cocoa powder and with 1 tsp sweetener can help you satisfy your sweet tooth

See what I mean about endless possibilities with these amazing muffins? They make a great breakfast, lunch, or snack!

The basic recipe has 2g net carbs, please calculate the nutrition for the variation you have made.

Update: We just added this Keto Chocolate Chip Muffin recipe!

Toppings

Another decision you’ll need to make is if you want a topping for your muffin. If so, which one?

For a decadent sweet treat, why not add some homemade sugar-free Nutella or sugar-free chia berry jam to top them off? Watch out – they could become addictive.

Cream cheese would also be lovely. For a fun tea treat, you can try these muffins with whipped heavy cream and sugar-free jam.

The keto muffins would also be quick and tasty keto casserole dumplings.

Prepare the 1-minute keto muffins as per the recipe, then cut them in half and pop them on top of any casserole. You could even sprinkle the casserole and dumplings with cheese before putting the lid back on. How amazing would that be?

If it is a lamb casserole, I would add 1 tsp dried or fresh rosemary to the muffin mix.

How To Serve

Once the 1-minute keto muffins are cooked, you can eat them as they are or you can toast them. I gave my toaster away 3 years ago, so I lightly fry them in the frying pan when I am making a big breakfast.

But my favourite way is to eat them hot with lashings of melted butter, cream cheese, sweetener, and cinnamon. This golden-brown treat goes great with my morning coffee!

I serve these low-carb muffins with various dinner recipes such as pumpkin soup, sloppy joes, pulled pork, or bacon and eggs (say hello to your very own keto egg McMuffin) or sweetened as a quick dessert with whipped cream.

Zero Waste With Purposeful Cooking

One of the best things about small batch recipes is that nothing goes to waste. It’s nice to enjoy without worrying about food spoilage.

That’s one of the many reasons why I think cooking with purpose can make a huge difference in our food budget.

One of the biggest concerns new low-carb followers have is the cost of specialty ingredients. But, you can easily pick up some tips on how to eat healthy and save money.

Luckily, you probably have all the ingredients you need to make a gluten-free, low-carb muffin in your pantry right now. There’s no need to head out to the grocery store and buy anything new.

In fact, it is one of the perfect recipes for your emergency food list and camping list because it only requires 4 simple ingredients.

5 expert tips

  1. Ensure you measure carefully. You wouldn’t believe how many readers have got the baking powder mixed up with the coconut flour.
  2. Mix thoroughly. You don’t want a clump of coconut flour or baking powder stuck in the corner of your microwaveable mug. So mix the dry ingredients and wet ingredients until the muffin batter is smooth.
  3. Allow the batter to thicken. Coconut flour has the most amazing ability to absorb and swell when liquid (the egg) is added. Not allowing it to thicken is when some readers have decided to microwave it for a longer period and end up with a dry, overcooked muffin.
  4. If all the tips above fail to create a regular bread batter for the keto muffin, add another tsp of coconut flour and mix again.
  5. Flavour, flavour, flavour. Whether it is more spices and cheese for a savoury muffin or additional sweetener and cinnamon for a sweet muffin, always flavour to your personal taste. No one wants a dry, tasteless muffin. There’s no fun in that.

RECIPE UPDATE & TOP TIPS: Readers have a love/hate relationship with this recipe. I have discovered this is because coconut flour quality varies so much. One teaspoon of one coconut flour brand may be equivalent to one tablespoon of another – hence the variations we have seen in the comments below.

Keto muffin FAQ

How do I store keto bread muffins?

Once cooked these muffins are best eaten fresh. They can be stored in an airtight container for up to 2 days. There are no preservatives so they don’t stay afresh for very long, but that’s OK, they only take 1-minute to make.

How can I cook muffin mug cakes without a microwave?

They can be baked in an oven, at 200C/400F for 12 minutes.

How do I make a blueberry mug cake?

Make the basic keto muffin recipe then add sweetener, vanilla essence or cinnamon, and a few fresh or frozen blueberries.

Does the muffin taste eggy?

No, as long as you use enough sweetener, herbs, or spices for the recipe variation you want to make. I always add extra sweetener or cheese, depending on the muffin I want.

Why do berries sink to the bottom of my mug?

Fresh berries can fall to the bottom as the keto muffin is baking, however, if you use frozen berries, they “stick” to more batter and are suspending in the muffin. Alternatively, you can roll the berries in coconut flour before adding to the muffin batter or place them on the top of the muffin and they will slowly sink to the middle.

Why is my muffin dry?

Every microwave differs in its cooking power. You could have a difference between 5-8 seconds. So experiment with how long your microwave takes to cook then print the recipe below and write the cooking time down.

Can I use almond flour instead of coconut flour in keto bread muffins?

Some people have found some success in using 2 tbsps of almond flour rather than coconut flour. 

Why didn’t my muffin rise?

You may have used a small egg or the most common reason is that your baking powder is out of date. Yes, baking powder has an expiry date. Check yours.

How to reheat this muffin?

Yes, you can reheat using a toaster, in the oven, the air fryer, or in a frying pan or skillet for a moment. You can use your toaster oven too.

What is a keto mug cake?

There are various names to call a bread muffin that is cooked in a mug in the microwave. Muffin in a mug, low carb muffin, keto mug cakes, coffee mug cake, mug muffin, and of course, 1-minute muffins. They are all easy muffin recipes that can be made with coconut flour or almond flour in a coffee mug or ramekin.

Do I need butter, cream cheese, or coconut oil?

No, this muffin recipe does not need any of these. It’s just coconut flour, baking powder, and an egg. One of the simplest basic recipes for beginners on a low-carb diet.

Can I omit the egg?

In some recipes you can swap an egg for a flax egg (made from golden flaxseed meal and water)or chia egg. But this recipe relies on the egg cooking with low-carb flour to become light and fluffy.

I hope you love this keto muffin in a mug recipe as much as I do! Let me know what you think in the comments below.

If you love single-portion snacks, you will love my keto sweet scones made with almond flour.

1-Minute Keto Muffins Recipe

The perfect quick keto bread is this 1-minute keto muffin in a mug. Grain free little snacks that can be made both sweet OR savoury depending on which flavours you decide to add.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Coconut Flour Recipes, Lunch, Lunch boxes, Snacks
Cuisine: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: 1 Minute keto muffin
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1
Calories: 113kcal
Author: Thinlicious.com
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Equipment

  • Measuring cups and spoons
  • Microwave

Ingredients
  

  • 1 eggs – medium
  • 2 tsp coconut flour or more depending on brand used
  • pinch baking powder
  • pinch salt

Instructions

  • Grease a ramekin dish (or very large coffee mug) with coconut oil or butter.
  • Mix all the ingredients together with a fork to ensure it is lump free.
  • Cook the 1-minute keto muffin in the microwave on HIGH for 45 seconds – 1 minute. Alternatively, they can be baked in an oven, at 200C/400F for 12 minutes.
  • Cut in half and serve. (toasting or frying is optional)

Video

Notes

Some people have found some success in using 2 tbsps of almond flour rather than coconut flour. 
Please monitor the cooking time you require using your microwave. Cooking times will vary considerably and will also be dictated by the size of the coffee mug or ramekin you have used.

Nutrition

Serving: 1keto muffinCalories: 113kcalCarbohydrates: 5gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 186mgSodium: 91mgPotassium: 69mgFiber: 3gVitamin A: 270IUCalcium: 28mgIron: 1.1mg

More keto bread recipes

You need to have some keto bread recipes when starting your keto diet to keep you away from the high-carb wheat bread and the high-sugar spreads.

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Recipe Rating




562 Comments

  1. I’m thinking savoury with cheese!

  2. I’d try an onion/feta/spinach flavor first! Served with lots of butter and a slice of cheese for breakfast 🙂

  3. Karen Terry says:

    I would make the cinnamon flavor first ascI am so missing cinnamon coffee cake!

  4. Hello! Omg everything sounds so good. But since I have a sweet tooth, I would like to make one minute sweet keto muffin! Thanks for the recipes!

  5. Faye Jordan says:

    Basil pesto and fetta for me!!

  6. Plain! But I’ve printed this off for my kids to make for breakfast this morning! And I’ll bet they go for cinnamon! This will be a fun morning!!!!! Yay! Thanks! (By the way, how have you been? Great here!)—Terri

    1. Hiya Terri, nice to hear from you. I have been fine, I just feel like January has been a blur. I hope you like these, they are superb and so adaptable. Yesterday I added a little sweetener to the mix, then spread them with butter once cooked and sprinkled on a little sweetener and cinnamon – oh my!

  7. Donna Davis says:

    I am thinking I would throw a few blueberries in there! 🙂

  8. Hmmmm I’m thinking savoury and would love to try a miso flavoured keto muffin! ?

  9. Susan Wood says:

    I think I would make a buttery cinnamon version first! Although a savory cheese one is also calling me!

  10. I love cinnamon flavor. Great tasting muffin

  11. Kaye Smith says:

    I think the cheese and chive variation sounds delicious. Going to give it a try at lunchtime today.

  12. Please, what size/diameter ramekin is used here? I’m looking forward to trying these. Thank you.

  13. Ooh, definitely cheese! I’d add some crumbled bacon, too 😉

  14. I make these muffins ZERO CARB by using oat fiber (NOT oat bran) instead of coconut flour. To die for… and zero carb to boot!! You can’t much better than that. Pick up so oat fiber at netrition.com and whip up some carb free muffins!

  15. Natalie Joel says:

    probably cinnamon! or maybe make chocolate by adding cocoa to the basic recipe

  16. Diana Hansberry says:

    Hi, I made this today and it was yummy with my egg & cheese for breakfast. It came out funny looking and smaller so maybe my ‘pinch’ of baking soda wasnt big enough?

    I would love to see a chocolate version. I tried making my own by adding 2tsp baking cocoa powder, 1 tbsp of natural peanut butter, and some stevia powder. It produced a beautiful peaked large muffin but wasnt sweet enough and was kinda dry.

    What do you think I could do to fix it? Do you think erythritol would be better to retain sweetness and add moisture or?????

  17. are these really only one net carb per muffin?? (plus whatever else you put in of course). either way i’m thinking i’m going to try cinnamon for a little dessert tonight! 🙂

  18. Hanke Fijnvandraat says:

    I would make the nut butter one.

  19. I want to try this recipe, but none of us are a fan of coconut flour. I know that moisture/flour ratio would be different if substituting with almond flour. Would you or anyone here have a good idea how many grams of almond flour to use instead of coconut flour?

  20. Margaret O'Sullivan says:

    The cheesy muffin looks like a delicious one to begin with

  21. Would love to try the cheesy kind (cheese on everything in my book!) I don’t have ramekins though, could I just cook it in a mug?

  22. I’d love to try the cheesy version. I might make a few this weekend for a quick breakfast through next week.

  23. I’m trying the cinnamon 1 minute muffin tomorrow! With lots of butter!

  24. Annalisa Berry says:

    How about a cheese and bacon? Or a nice italian herb

  25. I would try the cheese muffins first. I love cheese. Maybe eat it with speghetti squash pepperoni pizza. Yum!!!!

  26. Naomi Muita says:

    I would try the cinnamon flavor first! with lots of butter of course

  27. Linda Rogala says:

    I’m going to try jalapeno with cheddar cheese.

  28. I will make the nutty one first.

  29. Gary Kirk says:

    Definitely the cinnamon. No, wait. Definitely the cheesy. No, no. The nutty. No. It’s the cinnamon. Definitely.

  30. Doreen Harris says:

    I would try the original first to see what it is like—then I would experiment after that. thanks

  31. Natalie McAvoy says:

    Cheesy auth a touch of rosemary

  32. Choices, choices …….. The Cheese and chive first with my breakfast, then the Nutty first for my tea . . . .

  33. What could I use instead of coconut flour, almond flour maybe? If so would I use the same amount as coconut flour?

      1. Libby, when you’re first starting LCHF, do you recommend using flour (coconut, almond, flax)? I have been avoiding baked recipes with flour, thinking too fattening. Oh fear…

        1. I started low-carb baking by using almond meal (ground almonds) or coconut flour recipes. They are not interchangeable so this article on low-carb flours may help you get to grips with them both. Low-carb baking is wonderful, but eventually it should be occasional use as we are trying to get rid of our sweet tooth. Saying that, we all want something as a treat every now and again and I’d rather reach for a home made low-carb one than a sugar and carb disaster. Enjoy your baking.

  34. These sound just the ticket, will have to buy a ramekin when I go shopping tomorrow and then I am going to try the Cinnamon version.
    Have just now ordered the book from Book Depository

  35. Sharon Baker says:

    I would try try the spinach and feta first. But the list is endless. I want to try them all hehe 🙂

  36. Kim Kruger says:

    I think a savoury one with cheese and chives would be delicious!

  37. Cheese and chives all the way for me!! Yum!

  38. Sharon Baker says:

    My mum has been craving scones so I am going to surprise her with a sweet version (natvia) with cream and chia jam. Thank you for this recipe Libby.

  39. Honestly, ALL of them! I’ve been doing spinach feta egg muffins lately but I think the cinnamon might be my first one. I love pumpkin spice everything so I will probably add a dash of that seasoning to the muffin mix. I’m also a big cheese lover so you know that will come in one day. These will be lovely in the morning with a cup of coffee!

  40. I think I’d try them plain first, warm with lots of butter. Then I’d try Spinach and Feta. Yum!

  41. Definitely cheesy. We love cheese!!

  42. ElizaMaree says:

    i’d halve and top with smoked salmon, cream cheese and a sprinkle of freshly chopped chives. we all deserve some decadence atop our Keto Muffins 🙂

  43. Maria Robinson says:

    The spinach and feta sound fantastic but I’d also like the cheese keto muffin as well.

  44. I can’t decide. It is between cinnamon & cheesy. I think I’ll make both. My wife & I can then have half each.

  45. I think I’d try a blue cheese like stilton with lashings of butter.

  46. All sound great, the cheesy one. But first I will make this with caraway seeds!

    1. Vicki Swanson says:

      Was about to make a bread recipe from The Big Man’s World but will do this first – looks great – only problem I might raise and it is not a problem for me but a Paleo Tribe Plan I joined refuse to use the microwave – I love the convenience – do you have any thoughts on this dear Libby ?

      1. My personal choice is to use the microwave for simple reheats and small dishes like this. The myth is that microwaves denatures food, but no more than regular heating does. There is no loss of nutrients, again, no more than heat cooking would remove them. It is a personal choice however, so I try to give an alternative to the microwave. If I were to demonise the microwave, I would also turn away some families who are living on microwave meals and do virtually no home cooking. It’s those who I most want to help transition back to home cooking. Great question Vicki.

        1. where are the alternative baking instructions? i dont have a microwavw

          1. You may cook these in the oven at 180C/350F for 15 minutes (more or less depending on whether you choose to use fan bake or another cooking setting).

  47. Nut butter. Nom nom nom!

  48. The cinnamon one 🙂
    would it also be possible to make with almond meal instead of coconut?

  49. The kids are mad for donuts, so I will try that first! Every recipe conversion that the kids love is a win for a healthier family lifestyle!

  50. Sausage/Chorizo, sun-dried tomato, cheese and thyme!

    Coconut flour is hard to come by where I am, is dessicated coconut the same thing? I could try “dry” it out in an oven?

      1. Shannon Rideout says:

        Libby- I’ve recently discovered that Im somewhat alergic to coconut flour/oil. Is there an easy substitution for this recipe for using almond flour vs. coconut flour? I have read your guide to low carb flours. Thanks

  51. Anna Funnell says:

    Mmm, looks gorgeous – I think I might try it plain first like a scone, with butter and low carb jam! I also love the idea of using it like dumplings in a stew – I miss stew and dumplings!

    1. Anna Funnell says:

      So I actually made a cheese one first for lunch – just grated Cheddar as that’s what I had – with butter on top. It felt very squishy when it came out of the microwave, but it tasted absolutely yummy! Definitely going to be a recurrent work-day lunch for me – probably the fastest lunch I can think of these days!!!

  52. Daniella R says:

    Most definately with cheese

  53. I would try a Herb Feta muffin

  54. Cheese sounds good for the savoury version. Of course some red fruits might be nice for a sweet version – why not one of each?!!!!!

  55. Spinach and feta, followed by cheese, followed by cinnamon …… 😀

  56. You lost me with the second instruction. It doesn’t make sense. Seems like you took some words out and forgot to put them back 😉

  57. LexiLovesToTravel says:

    Cheesy ones with finely diced chorizo!

  58. Kissandra B says:

    I tried the cheesy one and it was great! 🙂 It was simple and quick to make and texture was light and fluffy. Next time i’ll add a drop of vanilla essence just to take away the eggy smell. I definitely want to try the cinnamon one next! Thank you for this awesome recipe. 🙂

  59. Seriously, how do I choose between sweet cinnamon and savory cheese, chive and bacon?!

  60. I’m going to make these today with my kids! I’ll start with the basic recipe and then try the cinnamon and sweetener option!

  61. i would deffo have cheese, with cheese and more cheese! thanks for the recipe!

  62. Spinach and feta sounds like a great plan!

  63. Thank you for this awesome recipe (**)
    I’ll think I try the cheesy one first… or maybe cinnamon… or..

  64. Ruby Rodriguez says:

    The cheesy ones for sure.

  65. Kelli Wilson says:

    Cinnamon! But what about a chocolate one? Maybe cacao powder and sweetener?

  66. could you add a bit o cocoa powder and sweetener for ‘choclaty’ muffin flawour?

    1. You could, but because you are adding more dry matter (cocoa powder) you may need to add a little extra liquid such as cream otherwise it may turn out rock solid.

  67. Jennifer Wilkinson says:

    Bacon, Cheese with chopped Pecans on top!! 🙂

  68. T. Bastress says:

    I will try the nut muffin first and then the cheese. Thanks!

  69. I would do the cinnamon flavour first, with butter and cream. And I would also start experimenting, adding fried bacon and cheese, flavouring with lard….

  70. Could you use almond flour instead of the coconut flour?

  71. Shelby Howard says:

    I would try cinnamon, been craving it a lot lately!!

  72. Mary Chevalier says:

    Over time i would like to try them all .I would start with just the sweetner and go from there.

    1. The first one I made yesterday tasted like I put way over a pinch of baking soda, very bitter, but tried it this morning with less, added some finely shredded cheese and i think it helped. I cut it in half and toasted it in a skillet to brown with a little butter and it was enjoyable. I had one plain and sprinkled cinnamon and a little Swerve on the other one and it was very good. I’m happy I tried it again.

  73. I’m going to make the cinnamon for dessert tonight!

  74. I am a sweet girl all the way si I am going to try the cinnamon sugar one first . Maybe top it with a little cream cheese frosting for a faux cinnamon roll.

  75. Luciana Araujo says:

    Cheesy! Nhamiiii

  76. I tried a plain one this morning and I am sad to say it just tastes like a weird scrambled egg with coconut overtones. I will try it again with a LOT of other flavouring but I don’t hold out much hope. ?

  77. If I make it for breakfast I’ll try the cinnamon, but if it’s lunch time I’ll try the cheese. Sounds great, I have become very sensitive to nuts lately so I’m really glad to find recipes like this with coconut flour.

  78. This looks fabulous and I can’t wait to try the various options. One question though the recipe calls for 2tsp (teaspoons) coconut flour, this seems like such a small amount is it perhaps 2tbls (tablespoons)? I’d like to make sure before I try the recipe. Thanks.

    1. It is definitely 2 teaspoons I have made this over a dozen times now (and my children too). Coconut flour is incredibly absorbent you need very little of it, which makes for an easy and economical way to bake low carb. Photos are already coming through on Facebook and Instagram of readers results, they look amazing. I am loving the flavours you are all coming up with.

  79. Megan McM says:

    I’m going to start with the original and follow up with cinnamon!!

  80. Jennifer Garcia says:

    I would definitely have to add some cinnamon to mine!! Thanks for sharing these easy peasy recipes!!

  81. I would make the cheese ones!

  82. I like the savory with cheese idea!

  83. I love how easy and quick this recipe is. I have to try this SOON!!

  84. I always go plain first with butter and I did! Oh my … it was sooo tasty! I can just imagine a cheesy one…. going to whip up one now.

  85. Cheesy! I love your site and also Maria’s!

  86. You know… I will try the plain one, then toast and add butter… looots of butter! I spent 45 years avoiding butter like the devil, and since I started lchf 3 years ago I cannot have enough of it! ?

  87. Lou Carter says:

    I would try the sweet one first then the cheesy one:) Looks yummy!!!

  88. Samantha Short says:

    Going to try this when I get home. Cheesy I think!

  89. I’ll be having fun experimenting, a different variation each time…

  90. Catia Alves says:

    Definitely the cinnamon one!! And then the cheesy one 🙂 Yum!!

  91. I think I will try the plain muffin first to see if I like them

  92. Spinach & feta, of course!

  93. Ever tried using almond flour instead of the coconut? How much wud equal the coconut flour amount? Thx

  94. Spinach and feta first with added smoked salmon and capers, cinnamon for dessert! Sounds like a plan

  95. Sage and onion would be very tasty.

  96. Toni Bryan says:

    Cinnamon for sure!

  97. Ooh cheese for me I think!

  98. Shellihob says:

    Just tried this. 45 secs was enough. I just did the plain basic one and had it with lots of butter and vegemite. Very yum. My first bread thing since doing lchf. Happy!

  99. Made mine with 2 TBSP (assuming you mean tablespoons…not teaspoons) of Ground Flaxseed as that is the ingredient de jour in my house and added 1.5tsp of ground ginger (I like ginger so that’s quite a lot). Used 1 tsp of Naturals Crunch sugar-free crystals (0 carbs)….YUM!!

    I too have avoided anything bread-like until now…this is brilliant…savoury version next methinks 🙂

    1. Michael FORSYTH says:

      I have just made it using 2 teaspoons of coconut flour. I’m sure the recipe should be tablespoons as well. Mine came out like an omelette. Tasty enough but nothing like the muffins in the picture which look like they have substance.

      1. Thanks for this comment! This makes more sense than tsps!! I’m going to try it again now.

  100. Stephanie Nelson says:

    I think I would definitely have to have it warm with butter and cinnamon/sugar that I like to make. I am a huge fan of “cinnamon toast” but rarely indulge since I’m paleo/gluten free anyways. Thanks for the simple and universal recipe. It’s great we can make it so many ways! I’m already a subscriber to the newsletter so I know you have great recipes all the time anyways!
    Also, I’m looking to possibly try Keto so I’m hoping to get this cookbook. It looks great.

  101. I love this quick an easy recipe for the early morning rush, sweet is the usual, but my taste buds are loving the sound of your spinach and Feta! I’ll be trying that variation of my favorite “mad dash for work” recipe for lunch tomorrow ♡ thank you for all you time and hard work!

  102. Kylie Baumback says:

    Cheese and chive

    1. Elizabeth Pengelly says:

      Definitely! I miss Cheese scones!

  103. Ediany Macias says:

    I wiil like spinach and feta. Its so easy this recipe

  104. Cheese and chives or sins he and feta

  105. lisapeck89 says:

    Cinnamon sounds yummy! Next would be the cheese, maybe with a little garlic added. 😉

  106. Barbara says, I would use Cocoa powder or add a tsp of Dark chocolate (Lily’s brand)
    Stevia sweetened baking chips!

  107. Sausage, spinach and feta cheese

  108. Cinnamon Bun or Rosemary Chicken flavor

  109. Why not add more yummy healthy fats? I’d love a to see a coconut-pecan based flavor! Coco-pecan Keto Muffins! Yessssssss! Or how about a carroty-walnut flavor! That would super awesome too! 🙂

  110. Suzanne Connors says:

    Cheese of course, what else, with a hint of paprika!!

  111. Edie Higgins says:

    I would definitely try the plain first. I am new to this low carb lifestyle, and I am looking for basics that I can implement into my everyday meal schedule.

  112. Jaana Lindholm says:

    Cheesy keto muffins 🙂

  113. I like sweet or savory, but think I’ll start with cinnamon/sugar (swerve) and pecans. If this would work for a substitute hamburger bun, I think cheese and sun-dried tomatoes might be good!

  114. Dita MacDonald says:

    I would make the Cinnamon Keto Muffin first. Then I would make the Nutty Keto Muffin. Thanks for the opportunity to win Maria’s Book.

  115. Christa Willey says:

    Cinnamon…sweet tooth!!

  116. Spinach and feta my two favourite foods in a muffin even better

  117. Glenys Kearbey says:

    I love savoury foods so I would make the cheese and chives.

  118. Shaun Rhodes says:

    Cheese and chive with a sprinkling of Parmesan and pepper

  119. Samantha B. says:

    I’m definitely trying the nutty version of this keto muffin!

  120. I made one of these for breakfast this morning, with no variations. In terms of convenience, ease and simplicity, this super easy muffin gets an A+; in terms of flavor texture, though, I’d give it a C+. The end result, while fluffy, was extremely eggy and bore no resemblance to the more successful low carb breads I’ve made. That being said, I would make this again if I a) added savory ingredients and b) went into it with the expectation that I’m basically making a very small quiche. 5/10

    1. I had the same experience. Very eggy texture. Mine did not look like her picture. It’s a nice quick snack, but not what I expected.

  121. I definitely want to try the cinnamon one – my kids would love it for their breakfast!

  122. I’m heading to the to make the cinnamon version right now! Love your site! Thanks ?

  123. Spinach and Feta! Yum!

  124. First a plain one and then probably one with nuts and chcolate. Or maybe one with blue berries and chocolate. Yum!

  125. Any flavor will do! Muffins, are you kidding me? Yes! Can’t wait to try it…

  126. Just wondering – does this recipe only make 1 at a time? So if I wanted to make half a dozen for the freezer to grab’n’go does that mean I’d need to use a dozen eggs?

    1. Yes this recipe is for a single serving. To make it larger, yes you would need to use 12 eggs, 24 teaspoons of coconut flour etc and any other flavours. It is so quick and easy however, I wouldn’t even freeze these. Make them as required to ensure they are fresh and fluffy. The freeze can often do crazy things to eggy baked goods.

    2. Sherri Schwartz says:

      Could you use almond flour?

  127. Stephanie G says:

    I’m gonna give all the flavors a try. ?

  128. Definitely cinnamon. /drool 🙂

  129. Plain with butter sounds amazing!

  130. I’ll definitely give these a try. I’m used to making Miffin in a Mug recipes (usually chocolate, chocolate and berries, spice or spice with feijoa but sometimes a savoury mix).
    I’ve tried making cupcakes with coconut flour and they were so so awful!! The texture was horrendous and the coconut flavour was way too much for me.
    I haven’t used my bulk coconut flour since!!
    I’d try a cheesy muffin.

  131. I’d like to try these with pumpkin spice!

  132. Lisa Reesor says:

    I would like to try the all, but thinking cinnamon first.

  133. Maria Haynes says:

    I would like to try the spinach and feta. Sounds wonderful!

  134. Patricia Rive says:

    I would so be trying the sweet first as i am highly addicted to sugar and would need to seriously trick my head space into believing it is still getting its hit

  135. i added a tablespoon of parmesan cheese yummy

  136. I’m trying to figure out how you get 200 + calories on this.
    1 large egg = 80 calories
    2 tsp coconut flour = 26 calories
    Total 106?!

    It’s just because I follow a low calorie low carb diet and find some of your stuff fits my diet as well so usually jump right to the calorie count to see. These look interesting but am I missing something?!

    1. I used the nutrition panel for the Keto Cleanse Cookbook and now I have double checked it, it appears they include 1 teaspoon of coconut oil to grease the ramekin dish. Using cronometer.com I calculate the following – 1 large egg is 77cal, 2 tsp coconut flour 20cal, 1 tsp coconut oil 40cal = 138calories. I’ll do some more digging and ask Maria to get back to us on this one.

    2. yes and what about the fat , how is it 18 grams?

  137. Sweet with cinnamon. Trying to reduce my daughters carb intake, so these will be fantastic!

  138. Anna Funnell says:

    I have now had the cheese ones (grated Cheddar) four times for lunch and haven’t even made it onto any sweet ones yet! Best thing I’ve found is pizza-style (or cheese on toast) with tomato and cheese on top and then stuck under the grill for a few minutes, then eat with a little ham and some salad leaves. Delicious and surprisingly filling!

  139. Susan Wade says:

    I made these this morning. Made the cheese/chive one with pepperjack. It was OK. It was a bit eggy so reminded me more of a little quiche. I then tried the nutty one and nutty eggs are not good. Decided to stick with savory and maybe use sharp cheddar next time.

  140. I would make the cinnamon and sugar muffin!!

  141. Cherie Holland says:

    I’d love to add blueberries to mine – potentially some dark chocolate and make a sweet ‘muffin’

  142. I have made the Cinnamon ones, the nutty ones, used crunchy Almond Butter (Yum) and I also made cheese and bacon with a dash of Onion Salt and Basil paste, which are magic. I put in a couple of tspns of Coconut Oil to compensate for the Cheese and Onion Salt being dry ingredients, they needed slightly longer cooking but I love them, they are very satisfying for breakfast with Butter of course 🙂 Thank you so much for sharing this magic recipe.

    1. Is there a replacement for the coconut flour? I just cant eat that flour.

  143. Viktorija Petrena says:

    cinamon with nuts 🙂

  144. What is Rotherham best size Ramikin to use?

  145. I am new to the low carb thing. Bread is one of the most missed. I tried this, but was like eating microwaved eggs.

  146. I had an egg MacMuffin for breakfast so yummy !!! cooked the muffin split it and toasted it fried an egg , put it between the two pieces wrapped it and then reheated in microwave a couple of hours later .certainly did not feel deprived when eating with my colleagues later. Was still soft and fluffy and a delightful change . So quick and easy to make next time cheese , Thank you for sharing.

  147. If the muffins turned to hard/dry is it because of flour quantity? Or more mixing?

    1. Did you just add 2 teaspoons of coconut flour? Some have commented here that they think it should be tablespoons, but it is definitely teaspoons. I’m wondering if you need to reduce the cooking time in your microwave. I only use 45 seconds as explained in the recipe. Try reducing it and mixing the ingredients thoroughly. I’m sure you’ll have better success next time.

  148. Added 1 teaspoon each of cocoa. And xylitol- yummy!

  149. I just made these I had been making the flax seed ones, theses are so much easier and better, I added cinnamon and sweetener and 3 blueberries, next time I’ll cut them n pieces it took in my microwave 60 seconds, they weren’t done in 45 seconds, I put butter on top delicious luv your site, I made nacho chips last weekend, thanks so much for the great receipes!!

  150. I did lemon vanilla cream. It was fantastic. Thank you for sharing this.

    1. That sounds awesome! How much of each ingredient did you use for the lemon vanilla cream? Thanks

      1. I mixed it perfectly. I bae a lot. I make low carb bread with flax no problem but this is just omelette and rubbery. I noticed it is a lot better when could but still rubbery. I used larger eggs so put in extra coconut flour do still rubbery. I also noticed that it shrinks alot when cooling so it ends up 2/3rd ther size ofthe container. Did you get that?
        Either you guys haver different expectations than I do or yours is genuinely bread-like due to some other reason. For instance, what brand of coconut flour are you using? I understand the finess of the flour would make a difference. I am using fudco and it is flour-like but not as fine as real flour. Maybe your coconut flour is superfine? Thx

  151. Pine apple keto muffin <3

    1. I tried baking for 12 minutes. Seems the eggs like to settle or the flour rises and created and eggy bottom. Top tasted like a decent muffin. Bottom was a nice omelet.

  152. I need making the cinnamon why would you not add sweetener & cinnamon into the batter? You state add after cooking

    1. I think you may have read it wrong, I say to add sweetener and cinnamon to the mix, then add more to sprinkle on top once cooked. “cinnamon 1 minute keto muffins – 1 tsp sweetener and 1 tsp cinnamon. When cooked, also add butter and sprinkle with sweetener and cinnamon”. You will love them.

  153. Angela Scott says:

    Lovely I added some strong cheddar left it to cool a wee bit sliced it in half spread with butter and had with a nice soft boiled egg, delicious

  154. D. Friday says:

    I tried the cinnamon /sugar for breakfast this morning. I was a bit afraid when I tipped it out of the ramekin, as it jiggled like jello. Upon trying to cut it, it felt funny too. So to be honest, I almost threw it away. The mind over matter took place and convinced me to just try it. So I slathered some butter on it and a bit extra cinnamon and sugar. OMG!!!!! From the first bite it tasted and felt like bread in my mouth!!!! In my mind I was saying ” I like bread!”. I’m definitely giving this recipe a 10! I can’t believe I’ve finally found a bread recipe I love. Thank you from the bottom of my heart!!!!
    I do have one question, on your carb counts for recipes, do you automatically put the net carb down or do we need to remove the fiber to get it?
    I can’t wait to try other recipes you have! I’ve been having difficulties getting back on my lchf lifestyle and finding your website is just what I needed!

    1. Yippppeeeee. I am overjoyed you love this recipe as much as I do. A few tell me “it’s not like bread” (well it won’t be) or “it’s like an omelette” (you definitely need to add flavours like I suggest). I almost make this daily now. My absolute favourite has to be serving a sweet keto muffin with butter (and LOTS of it), sweetener and cinnamon. Then a little party goes off with my taste buds as I’m eating it. So welcome and I hope you leave more amazing reviews like this, peppered all over my site as you discover new recipes (hint: try Fat Head pizza next). x

  155. Make the plain one an hour or so ago. Turned out fine. Definately needed 1 minute to cook. I removed from baker, set aside and let cool. I cut in half after cool and buttered the pieces and put on grill until browned. Going to use tomorrow for Ketomcmuffin.

  156. I made the 1 Minute Keto Muffin with cinnamon and sweetener this morning and I’m sorry to say it was like trying to eat a dry sponge. It was tasty though. lol I’m wondering if since I’m adding more dried ingredients if I should maybe add some almond milk?? I didn’t microwave it but about 55 seconds as we have a fairly low watt microwave.

    1. Forgot to add…it wasn’t very tall either. Maybe the size of one slice of an English muffin.

    2. You may have used TABLESPOONS instead of teaspoons? I made these for the first time yesterday and made that mistake! I was like, how on earth do people eat this?? Realized my mistake and have made it correctly twice since with delicious success!

  157. Can you please clarify what Baking soda means, is it Bi-Carbonate soda or Baking powder? Made these with a pinch of baking powder and came out great and then sliced and put smashed avocado, salt and pepper of them with a squeeze of lemon. Amazing!

    1. Baking soda is sodium bicarbonate, and baking powder = baking soda + cream of tartar, hence why baking powder is sometimes called “double acting”. Glad to know baking powder worked well in the recipe, thanks for the tip.

  158. Just tried this recipe. I threw in some sharp cheddar and basil. It was so good! I’m thrilled to finally have an easy bread alternative. Thank you for the great recipe.

  159. laurie santavicca says:

    I made these last night to go with our soup. I used Parmesan cheese along with a couple of the seasonings used in the soup. I also doubled the recipe since I don’t have ramekins. I have 20 oz soup mugs that I used. Microwaved for 2 min left me with a tolerable soft spot on the bottom. This worked out beautifully since my husband hollowed out the center and ate his soup out of his bread bowl.

    This morning I made these again with stevia and cinnamon. It wasn’t sweet enough and the 2 tsp of cinnamon for the doubled recipe was barely noticeable. I added vanilla and an extra tsp of sugar and cinnamon to another bread. Toasted and buttered I am eating this now. Yum!

    On a side note, my non grain free son liked these. However, he tolerates the mouth drying effect of coconut flour. My daughter can’t get over that effect and won’t eat these.

    1. I love these variations coming in, thank-you. If your daughter doesn’t like coconut flour, you can make these with 2 tbsp almond meal/flour instead of 2 tsp coconut flour. Thanks for the parmesan idea 🙂

  160. Mary Heinemann says:

    Libbys could you please tell me how long you would cook these in a regular oven, clearly I would make a few at a time. Grazie, Mary.

      1. Mary Heinemann says:

        Grazie Libbys I will give them a go

  161. So, we found 1 egg, tsp of almond flour, then enough coconut flour to make a thick batter….Ymmv. 1min 20sec in our 950w microwave. We added butter, and warmed some frozen berries, mashed them up with a tsp of stevia sweetener. Delicious!

  162. Lee Hancox says:

    These aren’t working for me either, pretty decent cook i’d say but i’m just getting a mass of scrambled egg that The mix just seems far to runny to be a “dough” it rises up really high and then shrinks down to something that looks pretty un-edible. Could it be the the flour, mine looks like ground almonds should it actually look like flour?

    1. You can use 2 tsp coconut flour or 2 tbsp almond flour/meal. I use ground almonds all the time in place of expensive almond flour and it works fine in this recipe. I wonder if you could reduce the cooking time. It sounds like it is collapsing because it has cooked too long. Mine collapses a little, but more so if it is cooked too long.

    2. Lee Hancox says:

      So it turns out i was using bad coconut flour which was more like fine desiccated coconut. Changed to a decent brand and recipe works fine.

  163. Loved it! Thanks so much for sharing!

  164. I tried a tweeked version of this for breakfast this morning. It sounded from the ingredients that it would be too dry (although I didn’t give it a chance). Anyway I mixed the egg with about 1 tsp of olive oil and probably 2 tsp full fat plain yoghurt and some cheese and then added to the dry ingredients. Popped it into the microwave for just on 1 1/2 mins. Even though I say it myself it came out really well. Topped with butter, ham and more cheese. Will try an egg Mcmuffin version tomorrow.

      1. Followed the recipe and turned out great…one muffin made 2 … sliced in half, then each half in half again, toasted then made 2 bacon muffins for our breakfast!! Who needs bread..Not us!!

  165. Made mine a savoury muffin with fresh thyme and chilli chopped into it. One minute in 750w microwave. Split and then toasted the muffin. Spread with butter. Had with fried egg. Not bad at all and very filling. Will try sweet one next.

    (Didn’t like the initial hit of coconut but this taste faded after a bit.)

  166. Libby,

    I have only been on Low Carb for about 4 weeks, so am still having quite the trouble skipping the carbs, but i have been almost 100% faithful through the struggle, so… yippeee.

    Anyways, just thought i would mention, i made the cinnamon sugar version, and it tasted so much like cinnamon pancakes i used to make, that i tried this AS a pancake, and it was VERY good. I have tried a number of “pancake” recipes since starting, and this worked better than them all… i even tried your

    It was a touch dense, so im going to experiment a bit with that, but definitely workable.

    Thanks.

    1. What a great way to use this recipe. I love it when readers experiment with their own twist or flavours. Especially as you have just started out. Brilliant.

  167. Is there another dish to use? I don’t have a ramekin

      1. I was wanting to make a big batch to feeeze. How would you recommend adjusting the recipe for a 12 cup muffin pan and in the oven?

        1. You’re in luck! I now have a nifty tool that allows you to change the servings and ingredients. Hover over the number of servings and a little slider will appear. Move it until you get the desired quantity and the ingredients will calculate themselves for you.

          1. That is very useful…just curious it says for 12 that I needed 12 eggs and 24 tsp flour but only a pinch of baking soda & salt..I would have thought that would have increased when making a dozen !!

          2. The sliding calculator is great for whole numbers, but it isn’t clever enough to know how much a “pinch” is so I would estimate you would need 1/2 teaspoon.

  168. I tried this this morning. They were great! I baked them in a toaster oven (I’m currently without a microwave), inside of straight-sided coffee cups. I made the muffins plain and used them as a substitute for english muffins in a Eggs Benedict breakfast. They were perfect! I did miss the “chewy” mouth feel of the english muffin, but not enough to gain my weight back lol.

    I also made a test muffin with the fine shredded coconut, since I had some on hand… it was awful, don’t try that lol.

    A weird thing did happen however. The one with shredded coconut turned green as it cooled – VERY green! The part of it that was not green tasted awful anyways so I just tossed it. But the good ones, after cooling (while I was making the eggs and the hollandaise) also developed green motley spots. (not as bad as the one I tossed). I googled to see what might be happening, but only found an article about baking soda reacting with sunflower seeds and sunflower butters. My partner said that baking soda reacts with copper and turns green. I did use sea salt in the recipe, which does have trace amounts of copper – so I’m guessing this was the cause. I’m brave, I ate it anyway. It was super delicious. And I’m still alive to tell the tale 🙂

    1. Ahhh, this may answer another question I got from a reader last week asking why her raspberry sponge had gone mouldy overnight, and I was certain it must be something else occurring as I have never hear of mould appearing overnight. I also did a quick google search and it may also be the aluminium in some baking soda/powders that reacts with ingredients. Glad to hear you were brave and ate it anyway – never waste ingredients I say. Baking soda and powder can also react with the chlorophyll in sunflower seeds too. I’ll do some more research and add a footnote. Thanks for bringing this up, I love solving a mystery.

      1. I had the same issue with them being green. They tasted good though.

  169. Love this post, I couldn’t wait to get home and try it. Mine came out, super “egg-y” on the top and bottom. The middle had a bread texture, but the top and bottom looked like fried egg white. Any idea what I did wrong? I had to use a big mug because I don’t have a ramekin.

    It was still good, just not as close to bread as I’d like!

    Thanks!

    1. It sounds like it wasn’t whisked together quite all the way through. I use a fork to whisk mine in the mug. There shouldn’t be any egg white visible. Try again, these are such a staple in our house now.

  170. I just made this with 2 tablespoons of Cheddar Jalapeno pub cheese (I got it at Trader Joe’s) and its like delicious fluffy nacho bread. Its super satisfying and delicious!

  171. These look great! Will have to give them a try with some savoury flavours!

  172. Can ya use a pinch of baking powder instead of baking soda?

    1. Is it really only 2tsp of coconut flour not 2 tbsp? Seemed very low to me but did it exactly as per the instructions with added cheese. Didn’t cook and kept adding time on the microwave to 3+ mins. Still not anywhere near cooked. Added more flour and put it in the oven. Then it turned out ok but bit more like cake than a muffin. Mabe I added a little bit too much flour?

      1. I have made this so many times I cannot count. Yes it is definitely 2 teaspoons of coconut flour (or 2 tablespoons of almond flour). It sounds like you had your microwave on a defrost or warming setting, even the egg alone should have cooked in that time, in fact 3 minute it should have been overcooked and rubbery.

      2. csr_shuga says:

        I added an extra tsp of coconut flour as I was concerned with the comments that it was too eggy, and also added an extra 10sec in the microwave. Turned out okay :o)
        It seemed to have grown an extra head in the middle on top, but it still tasted fine.

  173. My wife made these this weekend with cheddar cheese and spinach and they were fantastic! Can’t wait to try the other varieties and to experiment on our own. I do have one question though. The nutrition information said 202 calories per muffin. Is that right? Perhaps we got a different coconut flour, but it was only 60 calories for 2 TBS and the egg was only 70. Either way they were fantastic!!!

    1. I’m not sure how the nutrition was calculated, it is from the book featured at the top of the post. A large egg is 77 calories (or thereabouts) and 2 teaspoons of coconut flour is 20 calories, coconut oil (to grease the dish) is 40 calories = 137.

      1. THAnk you for the reply!! That is what we were coming up with too….just means more deliciousness for us with even less calories!!!

  174. Just made my first one! Was having spaghetti squash with meat and cheese sauce…so this was my “garlic bread” Garlic, cheese, oregano..then toasted with butter Yummmmmm

  175. Absolutely delicious with mozzarella and rosemary, straight from the ding, smothered in butter. Thank you!

  176. Wow just came across your post on pint rest…i absolutely love savoury so cheese and spinach is the first ones I will make…fantastic!

  177. I came for the caveman’s balls, stayed for the flour information, and ironically found my favorite muffin recipe with said coconut flour. I think I might be in love with your blog! 😀

  178. Hi, there! I just want to point out to you the awesome service you are doing to a very metabolically sick community of people with metabolic syndrome and diabetes. I struggled for a number of years to balance my blood sugars with diet. I knew that food was the answer, but it took me a while on a very strict diet to get my blood sugars normal and keep them there. Now there are all you awesome creative souls who are making it so much easier for those struggling. I’ve just started a blog on which I hope to be a resource for people like you to show that its not about deprivation or suffering. It’s about celebrating health with food. Thank you so much for being you and turning on the light at the end of the tunnel to those who are drowning in a sea of pills with the appearance of no way out….You have opened the door….btw love your recipes…

  179. Made the cinnamon sugar for breakfast, and cheddar+ onion and garlic salt for lunch (cut in half, each with a slice of bacon and soft yolk egg) DELICIOUS! Question, if I make ahead- how well do they store? Still good if refrigerated for a few days? What about freezing?

    1. I have never frozen them as they are so quick to make, I make them on the spot. Has anyone else here frozen them? Suggestions? Where they successful?

  180. I would try the spinach and feta – I think my husband would love these!

  181. No. Just no. 1st day on keto and thought this would help. Texture and taste – more like space food from a foreign planet. I’d rather just eat a tablespoon of coconut flour.

    1. I have been doing low carb for a while. I found this recipe today and thought I would try it. I first tried the basic recipe, as a baseline. It wasn’t particularly good. For the 2nd, I added cheese and still wasn’t very tasty. None of the alternatives sound that appealing to me either, but I may try some of my own… maybe with diced bell pepper, mushrooms and cheese… possibly with some diced sausage as well. Might just stick with omelettes though.

    2. Sam, your first day on keto is not the day to try something like this. You have been eating nice, soft white/wheat bread, or bagels, this is something that would be good after a couple weeks doing keto! Good luck in the future!

    3. Trying to figure out what is so “foreign” about egg, coconut flour, salt and baking soda or powder. Those same items are used in the SAD diet all the time.

  182. Anthony Marsh says:

    Thanks for this super easy recipe, even for a guy lol.
    I made a cinnamon one yesterday which was good, did not have any baking powder but didn’t appear to matter. Tonight I added a tsp of cocoa powder, when cooked I topped with cream cheese and blueberries……delicious!!!!

      1. Anthony Marsh says:

        They certainly are ??. And as a FYI…..I made the meat lovers pizza and it is probably the best pizza I have ever eaten….thank you so much ?

  183. Jeffrey Loehr says:

    You are off on your carbs. It’s 3 Net carbs per serving in the Coconut flour. Using my larger Ramaken, I have to make 2 servings for my 1 sandwich. But I only eat one meal a day… so 6 net carbs for this bread isn’t too bad.

    1. Jeffrey Loehr says:

      My bad…. recipe calls for 2 teaspoons. 3 net carbs is 2 tablespoons….. but how you can get a muffin looking like that with 2 teaspoons is magic. Not enough substance in that recipe for those results unless you are making 2″ diameter muffins.

      1. Jeffrey Loehr says:

        I stand corrected…. it did fluff up… in a 2″ ramekin…. so I guess it is legit. (but really eggy, gotta figure a way to fix that.)

  184. I was wondering why the calories for these are so high. Calorie King says 2 Tbsp. Coconut Flour (this recipes calls only for teaspoons) is 60 calories and my carton of eggs says one egg is 80 calories. No calories in salt or soda so wondering why calories for one is over 200?

    1. I don’t understand why the fat is 18grams? There’s only 5 grams of fat in an egg.

    2. Me, too. The nutrition does not add up at all. I ran it through My Fitness Pal and did it myself. Both ways I came up with 92 calories, 3g carbs, 5g fat, 7g protein and 2g fiber. I used a regular size large egg and 2 tsp. Better Body Organic Coconut Flour.

  185. What kind of sweetener do you use?

  186. This are AMAZING thank you so so so much <3

  187. Hey, great recipe, but it comes out very dry for me (using 2 tbsp of almond flour). Is there a way to make it more moist?

    1. Was it cooked too long perhaps? It should be nice and soft. Try adding a little extra butter to the mix, that would be a lovely addition of taste and moisture.

      1. No, exactly one minute on high. Ok I’ll try the butter idea, thanks.

        1. The recipe says 2 teaspoons ,not tablespoons. That might be the problem.

    2. You used tbsp almond flour and it is 2 tsp. Coconut flour. Tbsp is way more. Almond and coconut flours are very different as well.

        1. I’m guessing here, but since it’s done in a mug, I’d say teaspoons, not tablespoons.

          1. No one needs to guess, it says tsp/teaspoons right in the recipe.

      1. Thanks for the suggestions. I used tablespoons, because normally, when you exchange coconut flour for almond flour, you have to use more. Might have been too much though. Using 2 teaspoons of coconut flour, as the recipe states, fixed the problem. Also the butter is a nice add on.

  188. I just made this, and it tastes/smells like ammonia! It’s horrible! I followed the recipe. What could I have done wrong? Could one of the ingredients been bad?

      1. I googled it, and just found the answer! Apparently coconut flour can have a reaction with baking soda “in rare occasions.” Lucky me! I made another one of your recipes that uses baking powder and it was fine.

    1. Made this today. Terrible!

  189. Marcus D Riedner says:

    These are OK. Like most low carb baking the egg smell is pretty noticeable. I added a bit extra salt and baking powder to help counter that by it does tend to add more air pockets. Comes out very much like an English Muffin or crumpet. Flavour wise it was very flat as a plain muffin or with cheese. I don’t do sweeteners so getting the savoury side more flavourful needs work.

    They are super filling though; I ate two and some pepperoni sticks and it felt like I had eaten a whole chicken. 🙂 Most likely the coconut flour sucking the water out of my stomach.

  190. Excellent! I made it according to the recipe and added about a teaspoon of peanut butter powder and one packet of sweetener. Fried in butter and lathered it with more peanut butter! Delicious! Will be making these in the future. Do they freeze well? Would also like to make cheesy biscuits and use them for egg sausage biscuit sandwiches. Thank you for all your hard work and your recipes

  191. Sky Renfro says:

    Libby, was there ever any definitive answer on the green thing? I have made these several times and all I get is green looking pucks. I mean the texture and doneness are fine and if I close my eyes and dont pay attention to the color all is good. But they are green……like spinach green…..what am I doing that others seem to not encountering. Frustrating…..

    1. It appears some coconut flour is reacting with the baking soda. Very odd indeed. It has never happened to mine so I am wondering if there is some hidden ingredient in some brands? Makes me wonder.

      1. Some baking powder has aluminum in it. Try aluminum free

  192. Just tried it and it came out flawlessly! About the size of a biscuit with a texture like a dense bread. The only thing is that the calorie count listed here is way off. 2 tsp coconut flour only has 24 calories, and the egg is 70, I got 94 calories for the whole recipe. This is a game changer! Quick and easy, and I’m so excited I can now have “bread” and will be using these for sausage biscuits, hamburger buns, etc. Thank you!!

    1. David Childers says:

      Have you tried almond flour

      1. Can u use almond flour instead of coconut flour?

  193. Robin Fulton says:

    I just made one of these. Great! I will try with a little less coconut flour as they are dry… but everything with coconut flour tends to be dry. Was very filling–ate with a sausage patty & a glass of water. I feel STUFFED! Thank you for sharing!!
    The calorie count is way off… I even add 1/4 tsp of coconut oil to the count for greasing the ramekin, and it came to 102 calories.

  194. I enjoyed it just being plain. My daughter loved the cinnamon sugar, Recommend beating the egg before adding other ingredients, find it to come out fluffier.

    1. I forgot to add the salt, added a 1/2 tsp of swerve. It looked beautiful, smelt wonderful … tasted like watered down cornbread and just as difficult to swallow, So i dipped it in the egg juice and got it down. I feel satisfied and not food comaish like with real bread so well see if it lasts awhile!

  195. I made the sweet muffins this morning and they came out a bit flat, looked like hockey pucks. It was a bit like a moist (a little wet) “bread” they did taste good and were filling but I was wondering if I had to add more then a pinch of baking powder to make them rise more and come out fluffy? I used all ingredients listed and put them in the microwave. Any suggestions?

    1. It sounds like they weren’t cooked for long enough perhaps? They shouldn’t be at all moist so cook a little longer (all microwaves vary considerably) and that will help them rise too.

      1. I tried cooking them longer today 1:45 sec. They came out drier but still same size? I’d love to try the oven but mine isn’t working right now. I’ll try making one in the toaster oven to see the difference. I see it puff up while it’s cooking in the microwave then when I open to take it out it looks like a hockey puck?

        1. Make sure your baking powder is fresh and use 1/4 teaspoon instead of a pinch. Hope this helps.

          1. Did you mean baking soda? Or is there a typo on the ingredient list? I am trying these now and super excited!

    2. the recipe calls for baking soda ….not baking powder…not sure if that would make a difference…..I made one this morning and it was very nice not real high as I used a bigger baking dish….

      1. Is it supposed to be powder? I just made the cinnamon sugar and it was a bit bitter. Wondering if the fact that I used soda would contribute to this??

        1. I also experienced bitterness. It’s quite unpleasant actually and the bitterness lingered on my tongue.

          1. Nothing in the recipe is bitter, other than baking soda. It sounds like you added too much. Only a pinch is required.

  196. Can you make a whole pan of these using a muffin tin? And then maybe freeze them or refrigerate them for later use? I’m a teacher and don’t have time to make these every morning, so if I can make them ahead of time, that would be perfect.

    1. Is there a bulk recipe that I can mix and pour into a muffin pan ? I’m looking to make a dozen to grab daily for breakfast ?

      1. Simply use the “Servings” box to dial up how many you would like to make, and as if by magic, the ingredients quantities will recalculate themselves – voila!

  197. I’m definitely going to make the Cinnamon Variation for my son tomorrow morning.
    He was diagnosed with Diabetes Type1 6weeks ago :'( ….only 5years old… He used to love pancakes….so this will be his new treat.
    Thank you for the Awesome Recipe!

  198. Fantastic and worked great! I used cheddar cheese, red pepper flakes, and bacon. Fantastic and so quick..

  199. Help! I tried the basic recipe twice and both times ended up with scrambled egg. What am I doing wrong? To me they just tasted like scrambled egg with a hint of coconut. No form, just a mess. What am I doing wrong?

    1. Are you sure you have coconut flour not desiccated/shredded coconut? You may need to choose a different brand. My coconut flour has only a hint of coconut so I flavour it heavily with sweet or savoury tastes. I love using coconut flour and have dedicated an entire category of recipes using it, or substituting with it. Take a look.

      1. Mine are just like scrambled eggs too….. like… bad…

    2. I agree, they taste like microwave eggs. Tried with almond flour and it was slightly better

    3. How much coconut flour are you using? The recipe quantity of 2 tsp has to be wrong. Try 2 TBSP and it will look more like it should. Still tastes of egg but maybe that’s what was wanted!

  200. I tried this two different way, and both ways just tasted like microwaved eggs, definitely nothing like a muffin… an I doing something wrong??

    1. Jessica Walker says:

      Me too. Gross scrambled spongy eggs! I don’t know why.

      1. I’ve made these many times. I think the answer is to beat the batter really well with a fork to make sure all the coconut flour is completely incorporated into the egg with no dry lumps of flour left at all. They come out great that way. Any seasoning, either sweet or savory, makes them not taste too eggey. I just love them! I’ve also made one with some pumpkin puree, sweeter and lots of cinnamon. Yummy!

      2. I read somewhere to just use the egg white to avoid the eggy taste

  201. Help! I just made call this but parts of the muffin looked black. Any ideas why this would be?

    1. It appears some brands of baking soda are reacting with coconut flour and the egg to make it look grey. Try to find one that declares it is aluminium free.

  202. What can I do….? These are SO DRY!! Help! My daughter dipped hers in milk to get them down.

    1. Mine were dry too and quite edgier, not nice at all

    2. My first one came out quite dry. What I did later is use only 1 tsp of coconut flour, and it comes out fluffy and not dry. It’s definitely tastier when eaten wit butter or cream cheese…
      I make mine in a tea cup.

  203. Works well as a sponge. Dishes came out sparkling clean.

    1. HAHHAHAHA — mine came out pale green and a bit on the sulfury side. I guess I cooked them too long.

  204. I substituted Almond Flour for the Coconut. Plus added a tablespoon of low fat butter. Result was better taste, better consistency, bigger batch. Made more like a thick English Muffin. Toasted and Buttered. Mmmm! Plus, Less Carbs!

    Oh! I also added raw Stevia powder for a bit of sweetness!

  205. I found these to be very dry. I add 1 tsp of olive oil and 1 tsp of vanilla. It improves the flavor too. I don’t mix them in the cup or ramekin. I whisk them in a separate bowl before pouring it into the ramekin. I find they I don’t have the ‘scrambled egg’ texture. It becomes a muffin when mixed more thoroughly. My favorite is to add cinnamon and sweetener.

    1. Kate Carpenter says:

      Couldn’t find a place to comment, so I’m posting as a reply. This recipe is not right. Baking soda should be baking powder, and 2 tsp coconut flour is fine, but it’s missing golden ground flaxseed meal or almond flour or somethiing else to add up to 1/4 cup. Google and check other websites. These are pretty good when made correctly, so don’t give up!

      1. So you add 1/4 cup flaxseed / almond meal or do you mean it has to add up to 1/4 cup with the other ingredients?

        1. Kate Carpenter says:

          The recipe I was using is at https://www.geniuskitchen.com/recipe/one-minute-flax-muffin-low-carb-295649?ftab=reviews#activity-feed – it uses 1/4 cup flax seed meal. I have also seen recipes that use 1/4 cup almond meal. So yes – if you use coconut flour, I would add enough of another to equal 1/4 cup, but only if you go with the whole recipe found at the above site. This recipe will work, but you have to really whisk the ingredients together well. the little muffins here taste almost like a pancake and are good with butter and sugar-free syrup.

      2. Kate Carpenter says:

        I do apologize! I got these to work! I still think they are better with more flour or flexseed meal, but that’s just my opinion.

      3. Garden Girl says:

        I thought they were great jut the way they were in her recipe but I believe every recipe is just a suggestion so I will try your recommendations too!

  206. I love it! Sweet or salty, or nothing else added, it’s my new bread! And can’t believe how fast and easy it is to microwave it – had no idea my microwave could do this to an egg and some coconut flour 🙂

    1. I love this very simple recipe, I just toasted mine and it was great with a bit of butter. I did use baking powder instead of the baking Soda by accident. I can’t wait to use these for burger buns and will even try as a pizza crust?

  207. You should add “Coconut Oil” or “Butter” to the Ingredient List, instead of just including it in the instructions 🙂

    That being said, i’ve made this Bread so many times, it’s very good, but i use a Tablespoon of Coconut Flour, always remember, all brands of Coconut Flours act differently!

  208. Karen Lee Ramos says:

    This was great! Love the simplicity and the fact that there are so many options. I left out the salt and used a generous pinch of baking soda…used avocado spray on the ramekin. Nice texture. Yes, it has a slight “egg-y” taste alone, but I don’t mind it at all — plus once you put something on or in it that disappears anyway. Lovely with a generous spread of butter. So happy to have this, thank you!

  209. I can’t use coconut flour/oil due to food intolerances and SO many recipes call for coconut flour…..I would definitely have the cheese and spinach muffin….perhaps substituting the coconut flour with almond meal, as almond flour is deadly expensive…Can all recipes with coconut flour be subs with almond meal and what about coconut oil subs for olive oil???? (I know that almond meal gives a courser texture but I actually don’t mind that…as I have made pancakes that way and really like them)

    1. Try broccoli bread Leoni grate a head of brocoli add 3 medium eggs pinch of salt and four tablespoons of almond meal bake conventional oven 20-25 mins until springy to the touch at 150c or just keep an eye on it you can blitz it in a food processor or just mix with the grated broccoli bake on a baking tray spread on baking paper it’s not like conventional bread and doesn’t rise that much but it’s lovely

  210. Amber Johnston says:

    These are a refreshing change from the everyday!!
    we made them with garlic salt, and some grated cheese, eaten warm.
    served with butter my kids eat them with Havarti cheese or Asiago dip, or spinach dip or ham dip.
    they get dry if cooked too long. Cant wait to try some variations with cinnamon!!!

  211. Thanks for this recipe, did one in microwave as suggested and one in my air fryer, tried both on my daughter both OK but air frayed one she preferred, both mix was same just a plain mix, will try adding some of your suggested addons. Thanks again Paul

  212. I tried these – the cheesy option – but they came out as scrambled eggs. Tasty, cheesy scrambled eggs, but no way could I stretch the description to “muffin”.

  213. I added 1tsp of unsweetened cocoa powder, a few dark chocolate chips, some stevia, a little bit of melted coconut oil and a few drops of vanilla. Came out great, little dry on the bottom (I’ll add more coconut oil or some melted butter next time) but I will definitely be making these often. Thanks!

  214. I made mine with cinnamon and Splenda…They came out wet on the bottom and were eggy in texture. Nothing like bread

    1. Definitely. I had the same texture problem. I wondered if there was a typo and it was actually 2 tablespoons. This definitely tasted more bread like, but like a dense dry scone instead of a muffin. I put a lot of butter on it and it tasted great! Maybe one tablespoon would be good?

  215. Chereze Coetzee says:

    I would most definately try the nut better….mmmmmmmmmmm

  216. Erika Le Roux says:

    I’m from South Africa, and not sure about the baking soda? We normally use baking powder. I’ve read that the baking soda needs an acidic partner to get your product to rise. Can I just substitute the baking soda, for my baking powder?

    1. Hi Erika, I believe baking powder is baking soda and cream of tartar. I have found sites on the internet which give proportions for folks who want to mix up their own batch of baking powder. Martha Stewart says 2 tsp cream of tartar, one tsp baking soda. Other recipes include cornstarch but I would avoid those for carb watching purposes. Good luck!

    2. Erika, you might know baking soda as bicarb soda, or soda bicarbonate. I always have to say in my head “baking soda, soda, soda bicarb” “baking powder = baking powder”

    3. Edith Smit says:

      You can get it there. look for bicarb. Robertson’s makes it. I think it’s in a blue sachet.

  217. All I can say is that you have the patience of a saint, Libby. LOL I’m going to make this today. Dear hubby is making his famous scrambled eggs with a little cheese and fried bacon. He has his with biscuits. I’ll have one of the plain muffins with butter. This will be my first experience baking with coconut flour. Thank you!!!

    1. I have 3 children (and a husband) I have no choice 😉 Hope you enjoy these, we love them with cheese or made with cinnamon and sweetener with butter melted on top. Yummmm.

  218. Bev Bowling says:

    I would definitely make the cinnamon flavoured. I love the flavour

  219. Mary wood says:

    This was so good. I didn’t have baking soda so used 3 pinches of baking powder . Had two for lunch with 40 grams of tasty cheese and a tblspn of butter. Very filling. Again, thanks for a lovely recipe.

  220. Karen Dionne says:

    Wow, looks so good and easy! I’m going to start with making a sweet one to satisfy my sweet tooth!

  221. Isn’t 5g of carbs a lot for one muffin??? Keto is 20 or less per day, correct? If you eat one or two of these for breakfast, (not counting anything you might put on it or add to it), that doesn’t leave much for the rest of the day! Am I reading something wrong here or not understanding something?

    1. Krista Neues says:

      You subtract the dietary fiber which leaves a net cash total of 2g per muffin

    2. I believe Keto is net carbs, so you’d subtract the fiber (I.e. 5g carbs – 3g dietary fiber =2 g net carbs). Hope this helps!

    3. They’re 2 net carbs for each muffin after you subtract the fiber.

    4. Throwaway says:

      Well you have to subtract the fiber from total carbs. So 5 – 3 = 2. 🙂

  222. I tried a small variation of it and it is great! I used a mix of coconut flower and flax that I keep so I can reduce the net carbs. Used 1 spoon only with a large egg + the baking soda. It came out nicely (more like an English muffin (a fluffy one). I’m going to try it with Almond flower instead next time!

  223. Pam striker says:

    THese are great, so versatile, easy and yummy ?

  224. Super easy and quick for when I´m craving for something like bread slices to put toppings on. ^_^

  225. I made a savory version last night and added two heaping teaspoons of grated cheese and a teaspoon of marinara sauce. The muffin came out a little damp, so I browned it a bit in the toaster oven and it tasted great. Emboldened by my success, I made a sweet version this morning and added 1/2 teaspoon of vanilla extract, a tablespoon of sugar-free chocolate chips, a few squirts of liquid stevia and increased the microwave time to 1 minute 20 seconds. It turned into a strange shape and texture! I will stick to the one minute time from now on.

    I think it helps to let the egg and coconut flour mixture sit for a few minutes before cooking it.

  226. I tried making mine in the oven, and it literally came out as a baked egg, a really bad egg. Do you know what could be a beginners fault?

        1. Will almond flour work?

      1. I made it with almond flour and it turned out fine.

    1. I had the same issue. My gut told me 2 tsp was wrong but I wanted to try it in case, big blob of egg. Tossed it. Maybe they meant 2Tbl?!

  227. Laurianne says:

    Hi – The muffins taste good but are super tiny. Mine look kind of shriveled and they are about 4 bites. What could I be doing wrong? I’m using the coconut flour, I did add some Lily’s dark chocolate chips to the last one but the shriveled size was still the same.

    Thanks for having this website, it is invaluable as a resource for keto!

  228. Made mine with same ingredients and the exact same way in the oven, but mine came out light green. Weird.

    1. That’s most likely the brand of baking soda you used. Some Baking Soda’s contain aluminium that can cause green/blue discolouration. Try using a brand without aluminium 🙂

      1. Barb Enders says:

        4 stars
        That just explained what I was going to ask about. I have made these a few times and enjoy the muffin texture. Don’t find them eggy at all, but was wondering why they seem to turn out blue/grey. Had it for breakfast this morning with Almond Butter smeared on. Will have to try with the other flavours now!! Thanks for the recipie. BTW, I always bake them in the oven.

  229. can anyone tell me how long do these last? could you make a few and store them in a container or no?

    1. These are designed to be an instant snack made in one minute, but you can however freeze them if you want in an airtight container. Some readers have made a large batch of them in the oven and then frozen them for up to one month.

  230. Thank you so much! I Love this site and recipe. Wonderful blueberry jumbo muffin liner size by adding frozen blueberries, a scant tsp of sweetner, splash of vanilla, and microwaved fo 2-2 1/2 minutes! Delicious!!!

  231. Quite possibly one of the filthiest things I’ve ever tried to eat.

    1. What did you put in it to make it filthy? Dust, muck, dirt, mud……?

    2. 100% agree. Spit it out and it went down the garbage disposal. I was so hopeful.

  232. Did like another person suggested and used 2 Tbsp instead of 2 Tsp of coconut flour and kept the other ingredient ratios the same. No eggy taste at all, tasted like an english muffin! Was fantastic with a generous smear of butter. Can’t wait to try one of the different varieties suggested!

    1. Tracey Hand says:

      Ohh I did this by accident and then threw away before continuing when I realised my mistake!!
      Maybe I’ll try it on purpose next time! Thank you 🙂

  233. After many so-so variations on the Atkins one-minute muffin, I recently created what I consider the best one yet: lemon-poppy seed. To basic recipe, add about 1/2 tsp lemon juice, about 1/4 tsp lemon zest, and 1/2 tsp each of poppy seeds and, if you have them, chia seeds for protein, texture. and moisture. I also added about 1/2 tsp of vanilla protein powder, a tiny drizzle of honey, a little extra sweetener (I like Sukrin’s Tagatesse) and a bit of dried coriander. Sounds like a lot of ingredients, I guess, but came together quickly and I loved
    The results.

  234. Thanks for the recipe! I really don’t think it needs the salt, though – I put in the tiniest pinch, as the recipe says, and was put off by how salty it tasted. Will definitely try it again, though!

    1. did you use 2 teaspoons or tablespoons of flour?

      1. Two teaspoons. I’ve tried these three times now and find the same result as the first person – it’s very spongy and eggy tasting, almost green in colour, and still tastes grossly salty. I don’t know how much you would quantify a “pinch” as, but I’m going to play around with these and maybe try even less baking soda.

        1. If your coconut flour is turning purple, try to find a baking powder that is aluminium free. Sometimes that causes a reaction to turn the coconut flour green/purple or blue. If it is too salty, you need way less baking soda (or is it baking powder you’ve been using?). Some coconut flours aren’t as powerful as others, so next time try 3 tsp of your brand. I hope this helps.

  235. I think this recipe might be wrong. It should be 2 Tbsp of coconut flour, not 2 tsp. I did it the way the recipe is written, with 2 tsp of coconut flour and it turned out like a sponge, super eggy, no kind of muffin or bread texture at all. Could you, the author of this blog, correct the recipe or at least double check that you wrote it right? I tried it again with 2 Tbsp of coconut flour and it turned out like the pictures and tasted fine, much like you would expect a keto muffin to taste.

    1. I stand by the recipe. It is 2 tsp of coconut flour. Coconut flour is used in such small quantities. This article might help explain. Some coconut flours may require a little more, depending on the size of egg you use. The recipe is from the cookbook I reviewed, and love. If I were to make this with 2 tbsp, I would end up with a concrete muffin 😉

      1. Yes… I accidentally used 2tbsp and it was awful. 2 tsp is correct. Made cheddar with green onions and it was petty good. Especially for a newbie. 🙂

        The original cinnamon I made was awful due to too much flour… learned my lesson. Read carefully.

          1. Does ANYONE know why my muffins ALWAYS turn out so dry I choke on them?

      2. Beverley Corbett says:

        Hi Libby (see I am smart enough to figure out what your name is without any help….. 🙂 Unlike some others…
        I have made these muffins for the umpteenth time and they are delicious! (2 teaspoons of coconut flour etc) My very picky son loves them and my husband as well. A versatile, simple and fast muffin which is truly tasty. The cheese version is my favorite. Thank you for this life-saver and for all the other wonderful recipes you give us.
        Many thank from South Africa
        xxxx

    2. same here but have the consistency of my kitchen sponge it was very let down

  236. I made several batches of this in the same muffin tray, half with 2 tsp of coconut and half with 2 tbsp and I couldn’t even tell the difference.

  237. I was wondering if I could bake it right in the mug since I don’t have a Ramekin

      1. Sarah O'Keefe Grossbier says:

        Have you tried using egg whites? Curious on how much to use if just the whites? Might experiment tonight!

  238. Loved this! So easy and it turned out perfectly! I am getting so tired of eggs and bacon for breakfast. This is the perfect easy thing to throw together before running out the door! ?

  239. Super easy and quick. The taste reminds me of the popovers I learned to make in school cooking class. Next time I think I will add a bit of psyllium husk to see if it improves on the sponginess.

    I also think it will be good with the cheese added.

      1. I hate to be a downer, but I don’t think I’ll make these again. So disappointed because I’ve been looking for something to make with coconut flour. The ones I make with almond flour are more like muffins. Much sturdier.

  240. Wow! Tried these and the first time they came out perfectly! Lovely light texture, great with butter. Can’t wait to experiment with flavours!

  241. Just made these for the first time! Made a plain one and buttered lightly, topped with poached eggs, lemon juice and Mediterranean seasoning. Awesome! A welcome change up from a breakfast without bread. Can’t wait to try other flavors!

  242. Taynith Walker says:

    Omg a lifesaver of a recipe…you made my day !!!

  243. Not working for me. At first they came out too salty. I guess that I used more than a pinch of baking soda. So the next time I used less and they cam out too dense. Next I’ll try baking them in the oven.

    1. Victoria Joss says:

      I doubled up on the ingredients in the hopes of making two muffins. What I got wascenough to fill the smallest ramekin known to mankind.

  244. Taunia Borsellino says:

    I would make the cheesy ones first!
    Please pick me to win tje Keto book! It sounds amazing!

  245. This looks so legit, thanks for sharing!! Ever try putting meat/tvp/cheese etc in them? I’m so curious!

  246. Rebecca Lee Lazarou says:

    I would make the cheese ones! Can’t wait.

  247. Chef Reynolds says:

    Worst recipe ever and I don’t even have to try it first. You shouldn’t be reviewing cookbooks. As a chef, I have been refining keto recipes for several years. Microwave = terrible idea because it uses the moisture in food to cook it from the inside out which is why so many people complain about these being dry. Secondly, a “pinch” is not a valid measurement in a recipe. That means something different to everyone. Thirdly, you don’t use a normal amount of salt AND a normal amount of baking soda (heavy in sodium), which is why so many people complain about them being salty. So much wrong here. I’m embarrassed for you, what did you say your name was?

    1. My name is Libby (as stated in several places over my website and social media accounts) and I am the founder of this website. Thank you for taking the time to give me a full and thorough review of this review of a cookbook’s recipe. I read that you didn’t even try it, well for the record I did, and my 3 children and we all agree it is a quick and easy sweet or savoury recipe for a muffin. The microwave is an acceptable method of cooking and I am trying to help those who need help the most, those who aren’t chefs, those who can’t cook or who have never been taught. So I would suggest other websites are more suited to your tastes and frank opinions.

      1. Roseanne Meric says:

        You go girl! I’m not a chef or even that great of a cook, but I can follow directions. I have made this recipe as is several time, it always comes out great. I like adding the Nut butters. Thank you for your recipes, website and time you put into it. I will keep on making them.

        1. Not a great speaker of English either, it would seem. .. “great of a cook” .. what does that even mean?

          1. Hi Nona – It means someone does not cook very well.

    2. Unbelievable.. How anyone be so rude ..

    3. Bitter and twisted! Why so nasty?

    4. Elizabeth says:

      How rude you are! A pinch is a measure in some countries
      .for your information it is the amount held between thumb and forefinger. You call yourself a chef but we mere mortals have work to do so something that can be whipped up in a microwave can be a lifesaver.
      Trust you learn manners and people skills before your next “opinion”, which I noticed was not asked for.

  248. I just made these in mug BUT I added vanilla, some heavy cream, sweetener, cinnamon and I few pieces of butter. It came out a nice size and tasted much like the keto mug cakes which are ridiculously expensive. Thanks for the recipe Libby!

    1. Thank you, thank you, thank you. I have received some pretty awful reviews recently regarding this recipe from the cookbook I reviewed. I absolutely love this quick and easy recipe because it is so adaptable. I especially love cinnamon.

      1. Me Too Libby, just made the cinnamon and sweetener version and it was so yummy! Was shocked that people didnt like these, cant wait to try some other variations!
        Thanks for sharing.

        1. YAY!!!! I truly think this recipe is so hit and miss because coconut flour quality varies so much. So 1 tsp of one coconut flour brand may be equivalent to 1 tbsp of another coconut flour brand – hence the variations we have seen in the comments. This is the only drawback of using these new unprocessed ingredients, they aren’t as standardised as the ultra-processed and high-carb baking ingredients out there.

  249. Chiming in to echo the Tablespoons correction!

    Using TEAspoons did not result in anything remotely muffin-like.
    It was just slightly grainy egg.

    Using TABLEspoons, plus just enough water to give it a batter-like consistency, made a perfectly fluffy muffin.

    I’m going to try it with protein powder next, then of course all the cinnamon, blueberry, vanilla, etc variations! :3

    1. Yes. Agree with the teaspoon = grainy egg. Will try with Tablespoon next time.

  250. If you insist on not posting the recipe (front and centre) on a page which implies it does, I will not be visiting your site, nor will I recommend it

    1. I’m sorry I do not quite understand, the recipe is posted there for you, and it can be printed and the servings sizes are adjustable with all the nutrition info. I’m not sure what you are missing here?

  251. I just tried this! I can see why some people didn’t like it. As soon as it came out of the microwave, I was impressed that it worked (I can’t bake to save my life…) but it DID smell eggy. Tasted VERY coconutty, even though I added parmesan.

    BUT

    I left it to cool and had it as a snack later with cream cheese, and it was great. Still very coconutty but I’ll add more cheese and something else savoury next time and it should be right. So if you leave it til it’s cook that weird taste and texture is gone.

    Thanks!

  252. They taste horrid and are awfully dry, however, I can tolerate them with a little cheese and some cherry tomatoes.

  253. Joanna Bolam says:

    I am inspired to make the cheese ones right now. I can’t wait to try them ? thanks for sharing this.

  254. Mine didn’t rise or look nearly as risen or bread-like as yours, and there was a decidedly coconut flavor that’ll take some getting used to, especially for savory applications, but it was good, and has definite potential. I made it with cheese, but it didn’t detract from the coconutty-ness, so I then added a small spoonful of salsa, and half a chopped avocado. At that point, I’d might as well have just eaten a microwaved egg cup, minus the coconut flour. But I’d like to try it again, using more dessert-y ingredients (erythritol, cinnamon, etc.). Thank you for sharing!

    1. Put in two tble spoons of flour as tsp only give you and omlet I found.
      Cut them thin and toast them.

  255. I’m all set to restart a low carb diet to improve my health, these look like a fab way to transition myself away from baked goods without too much fuss, I’m thinking the cheese ones are to be my first attempt, really looking forward to them. Thanks for the recipe

  256. I tried the base recipe yesterday. My coconut powder soaks liquid up like crazy so I used two teaspoons. Worked great. Nice little muffin. I let it cool completely and ate it with some sausage gravy over the top. No egg or coconut flavors. It handled the craving for a biscuit. Today I made one with heavy cream, cinnamon, vanilla and a touch of liquid sweetener. Ate that with a drizzle of sf syrup over the top. Nice dessert.

  257. Lesley Jean Darcy says:

    Hi Libby – I made them as per the recipe, added a little extra sweetener and 6 raspberries.
    Ate them with double cream – absolutely gorgeous !
    Many many thanks ?

  258. Finally, a keto bread that I can eat with my eggs for breakfast. I have a few failed “keto bread” attempts. I made this muffin using the 2 tsp of coconut flour adding 1 tsp cinnamon and 1 tsp xylitol. For me this was PERFECT! Thank you.

  259. Can you use almond flour instead of coconut? I’m allergic to coconut.

      1. Yes you can interchange almond for coconut but you use twice the amount. 1T coconut flour or 2 T almond flour. In my recipe I only use the egg yolk and I add 1T oil or melted butter +1/4t water. I make chocolate ones by adding 1 T cocoa powder, 1t heavy cream. For sweet ones I add 2-3t pyure stevia blend and vanilla.
        My recipe
        1T coconut flour or 2T almond flour
        1t baking powder
        Pinch salt
        1 egg yolk
        1t vanilla
        2-3t pyure stevia sweetener
        10 raspberries
        You can of course put any thing you want in there
        Can make it chocolate or peanut butter
        Just Exchange oil for peanut butter.
        Make it savory, without sweetener and add herbs, chives, cheese, etc.

        1. What is “T” and “t” ?

          1. T – Tablespoon
            t – teaspoon

    1. I have subsatued with flaxseed, ok try this 1/4 ground flax,1 tsp baking powder, 2 tsp cinnamon, 1 tsp olive oil or avocado oil, 1 egg, 1 pk stevia/trivia. Mix together in a coffee mug microwave for 60 seconds. You can add berry’s or nuts if you want.

  260. I’ve tried plain, cheesy and blueberry – love them all but have to admit blueberry (eaten with cream) was just fab for a great dessert … thanks so much for the recipe

  261. Veronica Paredes says:

    3 stars
    I guess I wasn’t sure what to expect as I am fairly new to the keto lifestyle. I’d bought some coconut flour and wasn’t sure what to do with it so I tried this easy muffin recipe. I thought the muffin was grainy, I was hoping for a smoother feel. I can see how you can go either savory or sweet as the initial recipe is quite bland. I’m not knocking this little muffin with my 3 stars (it was the graininess), and I truly believe turning it into a sort of “shortcake” type dessert would be delightful. I’ve got lots of coconut flour – so I’ll have to experiment.

  262. 5 stars
    It has 4 ingredients people – It’s never going to be Grandma’s biscuit recipe! That being said I was pleasantly surprised. As a Celiac I’m always out hunting for anything even remotely biscuit like. It was tasty! Definitely making it again.
    Thank you!
    PS I used almond flour in an equal amount and it worked perfectly.

  263. Angeline Newson says:

    Thank you so much for adding the comment about possible issues with different brands of coconut flour. I have made these muffins everyday for breakfast for months. They were a success every time.
    All of a sudden they started coming out horrible, and I couldn’t figure out why.
    I came back to check the recipe on the site and saw your note. That’s when I realised that my problems started happening when I bought a different brand of flour.
    I’ve chucked it out and have gone back to buying the first brand.
    Success again! I love these muffins.

    1. Jessica Mize says:

      What brand are you using?

  264. I would try de cheezy one and if good, will go for the muffin version!

    Hoping to win that book!

  265. 5 stars
    This was my first recipe for coconut flour, despite being a low carber for about 18 years. I don’t expect miracles when it comes to flour product replacements. This recipe was amazing and I know it will be a ‘go to’ for me and I’ll have a lot of fun with my own variations of savory and sweet. It well exceeded my expectations. Thank you!

  266. 4 stars
    I was out of ideas for low carb breakfast and haven’t done the shopping this week so mostly out of food too, when I found this recipe. I did not have high hopes as the coconut flour experiments I have tried have all been nasty. I decided on a cheese and black pepper version, I used 1 Tbsp of flour and then a smidge more, just looking for a muffin mix consistency, it gets thicker if you leave it for a minute which I didn’t realise.
    Once microwaved I sliced in half and toasted, then served one half with a smear of butter and bovril (I’m from the UK btw, it’s beef extract which I have no idea if it’s a thing in the US or not) and the other half with 2 cherry tomatoes on.
    Yes there’s a hint of coconut and yes there’s a hint of egg, who knew ingredients tasted of themselves, but neither is bad. This is a really good little recipe and a great alternative to the usual low carb ideas thanks xx

    1. Thank you Jana, superb serving suggestion. I’m from NZ so it would have to be Vegemite or Marmite for me. I love your comment “Yes there’s a hint of coconut and yes there’s a hint of egg, who knew ingredients tasted of themselves” – made me chuckle ?

  267. Can these be made in the oven? We don’t have a microwave ?‍♀️.

  268. Since the brand of coconut flour makes a difference, which did you have the best results with? The Viva organic pictured in the post? Thx.

  269. Graham Apolony says:

    5 stars
    I cooked these to have instead of bread (toast) under scrambled eggs. Used the almond flour instead of coconut as that is what I had available. Excellent!

    Might try some parmesan as well next time.

    Thanks Libby.

  270. 5 stars
    Almond flour that I found had less carbs than the coconut flour so I went with that. Used generous packed teaspoons and half a packet of stevia. Next time I would use a whole packet of sweetener, but they were great! I can see making for breakfast for friends who will load with jam or jelly as I literally drool, but that’s ok!

    I tried this just plain, but un-toasted, and next time will try with butter, toasted.

    I do miss my bread. And pasta. And… But this helps!

    1. If you are fond of savory, try sprinkling it with Everything But the Bagel seasoning. I use a very similar recipe every morning for breakfast. I take it to work and grab and egg and sausage from cafeteria to make a breakfast sandwich.

  271. Do you have a suggestion as to how to minimize the eggie taste – the rawness of egg came through and I couldnt manage it. Thank you

    1. I make these but they were called cup breads by another person on the Internet.
      2tbsp of Almond Flour ( depending on the brand can use three )
      1/2 tsp of baking Powder
      1 and 1/2 Tbsp butter
      1 egg
      put the butter in a cup in the microwave for 30 seconds to melt add your almond powder baking powder egg and anything else you want to it that has no carbs. I have done sugar-free chocolate chips and sugar-free brown sugar to make a chocolate chip giant cookie. I have also added cinnamon and sweetener. I’ve also had it plain and toasted and they’re giant and delicious and sometimes you get three whole slices out of one depending on the cup you use.
      Plain with no carb things in it they’re only 1 c each

        1. I add a tablespoon of shredded cheddar cheese to the mix to disguise the eggy taste. Works for me.

      1. How long do you microwave it for?

        1. I use only 1T of butter, 3T almond flour. My recipe also calls for 1 tsp psyllium husk powder and 1/2t baking powder. Microwave for 90 seconds.Be sure to toast this after making it, so much better. I use a bowl instead of a ramekin. I like to add 1/2 or 1 tsp vanilla and a bit of sweetener for a breakfast toast. I have also added spices and cheese to make a savory bun.
          I am trying to work in coconut flour little by little to replace as much almond flour as I can tolerate.
          I am going to try this recipe and see how I like it.

      2. This was a straight up microwaved egg ? I tried this because I didn’t have coconut flour for the original recipe. But, I like eggs, so I didn’t mind much. I microwaved it for 1 minute. I threw some cheese and seasonings on and enjoyed it anyways. Bread sub? Definitely not. Edible? Yes. Lol

        I’m thinking maybe the almond flour has the same issue- so for my situation, 2 TBSP were not enough to create the bread-like consistency. Oh well. It was an egg that did not go to waste.

    2. Janice karlmann says:

      I used a tablespoon of coconut flour. Also I added a tablespoon of artificial powdered sweetener and a fourth teaspoon of cinnamon. Then served with butter. Very good with a fried egg on top of it, when serving.

  272. Havent tried this yet, but just wondering if these keep well, and how to store them if I’d like to make a batch? I avoid using my microwave much, so if there’s a way I can make a batch in my oven and have biscuits for a few days, that would be ideal.

    1. I would make these fresh as you need them, that’s why they were developed, as a quick and easy solution for a yummy 1-minute muffin. If you wanted to make a batch in the oven, I would actually make another recipe. Almond flour bread is wonderful for sandwiches and toast, or low-carb cupcakes for a sweet treat.

  273. I separated the egg and whisked the egg white. This help the “bread” to rise more.
    Alternatively, I also tried adding some baking soda + ACV to make it rise.

  274. RECIPE UPDATE: Readers have a love/hate relationship with this recipe. I have discovered this is because coconut flour quality varies so much. So 1 tsp of one coconut flour brand may be equivalent to 1 tbsp of another coconut flour brand – hence the variations we have seen in the comments below.

    Regarding the comment above – so, then, how many GRAMS of coconut flour do YOU use? The recipe calls for “2 tsp”….It would help us all if you provided the GRAMS.

    Thanks!

    1. It’s not the volume or weight, it’s the QUALITY of the coconut flour. So 1 tsp of one coconut flour brand may be equivalent to 1 tbsp of another coconut flour brand because one brand may have been dehydrated or defatted more than another brand. I could also have commented that 50g from one brand may be equivalent to 75g from another brand. The weight or volume is irrelevant if the brands are not equivalent in quality and their ability to absorb liquids from the mixture. Hope that helps 🙂

      1. Unfortunately, not even a little bit helpful in terms of how much to use…
        Still not sure!
        Oh well…

        1. I’d just experiment and see what works best.

        2. Can't stand the moaners says:

          It is helpful. She explained EXACTLY what to do. It doesn’t matter if you were measuring in volume, weight, elephants or jam jars. Libby clearly states that it depends on the brand as to how much to use so you have to experiment and work it out for yourself, with the brand you use.

          1. Rachael smith says:

            Lol I agree.

        3. 5 stars
          an imperial teaspoon is equal to five ml. Google says 1ml = 1gm, so an easy conversion.

  275. 5 stars
    Hi all,
    I got a weird situation. When I make these keto muffins in the microwave, they turn out with a bump at the bottom, like a bubble of air or steam that retained its shape when the dough hardened. I wonder if there’s a way to avoid that, maybe there’s something wrong that I do or maybe there’s something that can be done to get rid of that bubble at the bottom.

    Thanks.

    1. Jess Smith says:

      Try setting your microwave to a lower power (75 or 80% instead of 100) and adjusting the time upwards in 5-second increments (just resign yourself to using up 6 or 8 eggs & coconut flour in pursuit of your best-possible english muffin… and take notes re: power/ time!). Or, instead of putting the ramekin directly in the middle of the microwave turntable, try placing the ramekin half-way between the centre & the outer edge. Both of those have reduced the bottom-bubble for me. I’ve also somewhat relaxed into the bottom-bubble… once the muffin is cut in half horizontally and toasted, I keep the cut side up and pretend I don’t know how funky the other side of one half looks.

  276. 4 stars
    Made these this morning and was pleasantly surprised. The mug I used was too big so I just made two to make a sandwich out of them since they were too thin to cut in half. Added a sausage patty and some cheese between the two and voila, breakfast was served. Will definitely be making these again.

  277. 5 stars
    Thank you so much for sharing the recipe. I’ve just tried it, the peanut butter one, and it was lovely, very convenient, and delecious. I’m definitely ging to try your other recipes. I bookmarked many already. Thanks again!

  278. 1 star
    I tried this recipe and it’s very rubbery and eggy does anyone know how to fix this?

  279. 5 stars
    Libby… you’re adorable!

    In the 1+ year I’ve been LCHF/Keto I tried ‘mug bread’ but the recipes were slightly different using xanthum gum, psyllium husks, etc… I frankly needed something very ‘low tech’ when coming home from classes and work to satisfy my hunger without raiding my son’s potato chip stash in his apartment.

    I tried this 1-minute bread and AMAZING!!! It’s so easy, so simple, uses what I always have on hand. I usually make 2…have only done ‘original’ or savory.

    I experimented with different mug and ramekin sizes, coconut flour quantities, etc…
    In the US, our eggs are different sizes.. a Large egg in the US is a small/medium egg in Norway (which I lived there for a couple years). My daughter-in-law is from Wales and she’s had to adjust some of her recipes because our coconut flour in the US is different from what she has used in Wales. She need to use more here.

    I would recommend experimenting to everyone. A day when you’re not rushed or worried over waste. All of my ‘trials’ were good, but I finally found what works for me.
    Additionally, I’m a former professional baker, and humidity affects flours (from wheat based to almond & coconut). So your mileage will vary depending upon the locale and time of year.

    Thank you Libby for everything you do.

    LCHF newbies need to understand, this will NOT taste like traditional bread. Most LCHF/Keto breads have a consistency that is different. It’s an adjustment,… but it’s better than nothing.

    When I first started LCHF, which my doctor recommended

    1. Thank you so much, Angela, I am chuffed you love these mug cakes. I try to make all of my recipes as simple as possible, as few ingredients as possible, with the easiest method possible. No one wants a fiddly recipe. And yes, great tips on coconut flour, the humidity affects its ability to swell and absorb greatly so trial and error are required. Low-carb flours aren’t as standardised as wheat flours, so a bit of experimentation helps. Yay for mug cakes!

  280. The one minute keto muffins, the first recipe on the page, are delicious. This is my new go-to bread. I love it. Thank you so much for putting this out, it’s so easy and I love that it has so few ingredients, and that they all work together and taste great.

  281. Libby, these are delicious! I’ve been following your site for about 6 months now, ever since I started cutting back on sugar and decided to go low carb. It’s been the greatest source of help and inspiration for me on this journey. I tried these a few months ago when I first started and wasn’t sure, but I’ve just made them again with a small tsp of sweetener and I’m so happy! Finally something that feels like a treat for the weekend that doesn’t make me feel unwell (I often give in at the weekend and have a cake or some ice cream, but I’m slowly starting to learn it makes me feel ill and just generally crap).. I’m losing weight quicker than I want to really on low carb (certainly never thought that would be an issue in the run up to my wedding!) so I’m excited to start baking a few low carb treats! I’ve enjoyed cooking more with this way of eating at 31 than I ever have in my life. Thanks for all the great recipes and advice

  282. These are so terrific! I added chia seeds and cinnamon/ sweetener. They were perfect…domed and golden.

    Thank you so much Libby for a lovely recipe. Totally solves my pancake/muffin nostalgia while on keto.

  283. 5 stars
    These are so weirdly wonderful. I had my doubts when it came out the microwave as it resembled a dry kitchen sponge… but it definitely did the job as a burger bun. Will make again with some other variations mentioned. Thank you!!