Low-carb English Muffins are the perfect breakfast solution to satisfy all your cravings for baked goods.
Even better? At only 3.2g net carbs you can make this keto English muffin recipe in under two minutes!
This is one of my favorite keto recipes because of how versatile it is. English muffins are a great addition to any meal morning, lunch, or dinner.
Enjoy as part of classic breakfast sandwiches in the morning, as a snack with melted butter and sugar-free chia jam, or even as a quick and easy side with a hearty soup.
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However you top them, they are delicious!
Ingredients
To make low-carb English muffins, you will use both almond and coconut flour, along with a few other low-carb pantry staples.
- Low-Carb Flours – You will need both almond flour and a bit of coconut flour to make these low-carb English muffins.
- Baking powder – in this recipe, it acts as a leavening agent to make the muffins rise and become fluffy.
- Salt – Just a pinch works beautifully to balance the flavors.
- Coconut oil – Adds richness and moisture to the muffins.
- Egg – Helps bind the ingredients together so they don’t fall apart.
- Cream cheese – Adds tanginess and creaminess to the muffins, as well as some healthy fat.
See the recipe card below for exact quantities and instructions.
Instructions
This is one of the most simple keto bread recipes out there. You won’t believe how easy it is!
All you only need to do is mix the ingredients, microwave the batter, then toast the muffins until they’re golden brown. Easy peasy. Here’s the breakdown:
In a medium-sized bowl, add the coconut oil and cream cheese. Then, place it in the microwave to soften for 30 seconds.
Add the almond flour, coconut flour, baking powder, salt, and egg to the bowl and mix well until you get a smooth batter.
Divide the batter into two microwave-safe ramekins. Microwave the ramekins on high for 90 seconds.
Remove the ramekins from the microwave and let them cool for a few minutes. Use a knife to loosen the edges of the muffins, then gently remove them from the ramekins.
Lastly, slice the muffins in half and toast them in a toaster or on a skillet until they are golden brown.
Serve these just like you would traditional English muffins—with your favorite keto-friendly toppings, such as more cream cheese, butter, or sugar-free jam.
Hint: Depending on the temperature in your house, you may need to melt the coconut oil first, then add the cream cheese and soften it in the microwave. This is because the cream cheese will soften way faster than the coconut oil if the temperature is too cold.
Substitutions
Need to swap out an ingredient or two? Here are some possible ingredient substitutions that can be made when making keto English muffins:
- Almond flour – Almond flour can be substituted with other nut or seed flour.
- Coconut flour – Coconut flour can be replaced with ground flaxseed. However, keep in mind that coconut flour absorbs more liquid than other flours, so you may need to let the batter rest before cooking to give the flax seed more time to absorb the liquid.
- Baking powder – Baking powder can be substituted with a combination of baking soda and cream of tartar.
- Coconut Oil – Use butter or ghee in place of coconut oil.
- Cream cheese – Cream cheese can be substituted with sour cream or Greek yogurt.
Keep in mind that substituting ingredients may alter the texture and flavor of the muffins, so it’s best to experiment with small batches until you find the combination that works best for you.
Variations
Take your low-carb English muffins to the next level. Here are four flavor variations for low-carb English muffins:
- Sweet Cinnamon – Add a teaspoon of cinnamon and a teaspoon of sweetener, such as erythritol or stevia, to the batter for a sweeter muffin that tastes great with butter or cream cheese.
- Everything bagel seasoning – Mix together sesame seeds, poppy seeds, dried onion flakes, and garlic powder, and sprinkle the mixture on top of the muffins before toasting. Top with cream cheese and a piece of smoked salmon.
- Chocolate chip – Add a tablespoon of sugar-free chocolate chips to the batter for a perfect dessert muffin.
- Pizza – Mix in some Italian seasoning, garlic powder, and tomato paste to the batter, and top the muffins with mozzarella cheese and pepperoni slices before toasting in a toaster oven or oven for a low-carb pizza muffin.
If you love these English muffin variations then our Chaffles 4 Ways is a must!
Equipment
The equipment needed to make low-carb English muffins is minimal and includes:
- Mixing bowl – to mix the batter.
- Ramekins – you’ll need 2 microwave-safe ramekins to cook the muffins. You can also use coffee mugs.
- Spoon – for mixing the ingredients.
- Measuring cups and spoons – for measuring the ingredients accurately.
- Microwave – for cooking the muffins. Alternatively, you can bake the muffins in the oven at 350F/180C for 12-15 minutes.
- Toaster – or a skillet for toasting the muffins after cooking.
Overall, making low-carb English muffins requires very little equipment, making it a quick and easy breakfast or snack option.
Storage
Fully cooled low-carb English muffins can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerator- Store in an air-tight container or bag in the refrigerator for up to a week.
- Freezer – For longer storage, they can be frozen for up to 3 months. To freeze, wrap the muffins individually in plastic wrap and place them in a resealable freezer bag.
- Reheating – When you’re ready to eat them, simply thaw them at room temperature or in the microwave, and toast them until they’re warm and crispy.
By properly storing your low-carb English muffins, you can ensure that they stay fresh and delicious for longer.
Top tip
For thinner low-carb English muffins, use larger ramekins to cook the muffins. If you want a thicker muffin, use a smaller ramekin. The muffin will double in height when cooked.
FAQ
If your English muffin tastes too eggy, you can try reducing the amount of egg (use a smaller egg or use only the whites) or adding more almond flour to balance out the flavors.
Sourdough English muffins are not typically low-carb as they are made with wheat flour, which is high in carbs.
Yes, low-carb English muffins can be found at some grocery stores or health food stores, but they may not be available at every location.
Alternatively, you can also make your own low-carb English muffins at home using simple ingredients and a microwave. They taste amazing and satisfy any bread cravings you might have.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Low-Carb English Muffin
Equipment
- Microwave
- coffee mug, jar, or ramekin
- Measuring cups and spoons
Ingredients
- 1 tbsp coconut oil melted
- 1 tbsp cream cheese softened
- ¼ cup almond meal/flour
- 1 tbsp coconut flour
- 1 egg
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- In a medium-sized bowl add the coconut oil and cream cheese. Place in the microwave to soften for 30 seconds.
- Add the almond flour, coconut flour, baking powder, salt, and egg to the bowl and mix well until you get a smooth batter.
- Divide the batter into two microwave-safe ramekins. Microwave the ramekins on high for 90 seconds.
- Remove the ramekins from the microwave and let them cool for a few minutes. Use a knife to loosen the edges of the muffins, then gently remove them from the ramekins.
- Slice the muffins in half and toast them in a toaster or on a skillet until they are golden brown. Serve with your favorite keto-friendly toppings, such as more cream cheese, butter, or sugar-free jam.
Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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I have yet to make these, but I was wondering if they could be boiled before baking and given a hole in the center for a more bagel-like consistency?
Hi Chris, I think the batter is too wet to boil like a bagel. However, if you try it and it works please let us know.
I am keen to try these but am unsure whether to cook both of them at the same time. Similar recipes I have seen state to cook one at a time. Can you advise please…
Hi Glenice, it really depends on your microwave. To be safe, I’d cook one at a time. However, I have cooked both in the microwave at once and had no problem.
Great recipe, and so easy to make. I can’t wait to make it myself!