This quick keto English muffin is "baked" in your microwave. It's made with almond flour, and once toasted and buttered, it's very close to the real thing!
There's no need to give up bread on the low-carb diet! Keto bread is not the same as yeast-leavened wheat bread, but it can be a great substitute. I especially enjoy this easy recipe for a keto English muffin. Made in a mug or a ramekin, quickly mixed and microwaved, then toasted, this is as close as a low-carber can get to the real thing. It's perfect for breakfast!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Butter: I use unsalted butter.
- Egg: I use large eggs in almost all of my recipes, this one included
- Salt: Just a pinch of kosher salt.
- Almond flour: I use superfine ground flour. I don't recommend using a coarse almond meal in this recipe.
- Baking powder: Make sure it's fresh. If needed, also make sure it's gluten-free.
Sweet Version
You can make a sweet version if you add a tablespoon of a granulated sweetener or the equivalent in stevia, ⅛ teaspoon of vanilla extract, and a pinch of cinnamon.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt the butter in the microwave in a 4-inch ramekin. Allow it to slightly cool, then mix in the remaining ingredients. Microwave the mixture for 90 seconds until puffed and set. Remove it from the ramekin and let it rest for a few minutes, then slice it.
Toast the slices. While it's best to toast them in a skillet, a toaster on the lowest setting works, too.
Top with butter and serve.
My husband found your recipe and surprised me with eggs Benedict this morning! The English muffin was delicious and I’ll definitely make more. I do sometimes miss eating a bun with my burger, and this will be perfect!
Jennifer
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Recipe FAQs
No. This is not a true English muffin. It can't be without gluten and yeast. BUT when toasted and buttered, it certainly hits the spot! Interestingly, as you can see in the photo below, it has the holed insides typical of a real English muffin or a crumpet, so it soaks butter well.
I've discovered through trial and error that the best ramekin to use in this recipe is a 4-inch ramekin, which is quite large. A microwave-safe wide cappuccino cup can work, too. The ramekin I use holds about ¾ cup (6 ounces) of liquid. But you want it to be wide and shallow, not small and deep. The diameter is important.
Yes. You could try using it without toasting, but then it will taste a little eggy and will have a soft, spongy texture. For the best results, you should toast the muffin on both sides in a buttered skillet. However, I sometimes use a toaster on the lowest setting, and the results are just fine, though not as good as skillet toasting.
The leftovers keep well in the fridge for 3-4 days. Not that I often have leftovers! But sometimes, I like to make a few of these muffins the night before and reheat them in the morning.
So I microwave the muffins, toast them, cool them completely, and store them in a Ziploc bag in the fridge. The next morning, I briefly reheat them in the microwave, and they are perfect. You can also freeze them for up to 3 months.
Serving Suggestions
I usually make these muffins for breakfast. They're great with butter, peanut butter, or sugar-free jam. I also like them with soft-boiled eggs.
Sometimes, I use them to make a keto breakfast sandwich or as a bun substitute for burgers. In the photo below, I used one of these muffins to serve a bison burger.
Recipe Card
Quick Keto English Muffin
Video
Ingredients
- 1 tablespoon unsalted butter
- 1 large egg
- Pinch Diamond Crystal kosher salt
- 3 tablespoons almond flour - 21 grams
- ½ teaspoon baking powder - gluten-free if needed
Instructions
- Place the butter in a microwave-safe 4-inch ramekin or mug. Melt it in the microwave, then allow it to slightly cool.
- With a fork, mix in the egg and salt.
- Mix in the almond flour, thoroughly mixing until smooth. Finally, mix in the baking powder.
- Microwave for 90 seconds, until puffed and a toothpick inserted in the center comes out clean.
- Invert the muffin onto a cutting board and allow the bottom to air out for a couple of minutes. It will be very moist. If the bottom sticks to the ramekin and the muffin won't come out, carefully loosen it with a spoon.
- Cut the muffin crosswise into two slices.
- Toast the slices in a greased skillet or use the toaster on the lowest setting.
- Butter generously and enjoy!
Notes
- The ramekin I use holds about ¾ cup (6 ounces) of liquid. But you want it to be wide and shallow, not small and deep. The diameter is important here.
- For the best results, toast the muffins on both sides in a buttered skillet. However, I often use a toaster on the lowest setting, and the results are fine, though not as good as skillet toasting.
- The leftovers keep well in the fridge for 3-4 days. Not that I often have leftovers! But sometimes, I like to make a few of these muffins the night before and reheat them in the morning. So I microwave the muffins, toast them, cool them completely, and store them in a Ziploc bag in the fridge. The next morning, I briefly reheat them in the microwave, and they are perfect.
- You can also freeze the cooled muffins for up to 3 months. If stacking them, place wax paper between the layers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pinkielee says
Can you make this in a large quantity to freeze some for later? Maybe use an oven or air fryer?
Vered DeLeeuw says
I'm glad you like these muffins! I never tried scaling this recipe. Sorry!
Gina says
I am honestly surprised how good this recipe turned out!
Vered DeLeeuw says
Yay! I'm so glad you liked it, Gina!
Valerie says
can I use a square glass container, no round ramkin dish
Vered DeLeeuw says
Hi Valerie,
If it's 4 inches, it should work, although the muffin will come out flatter (a square dish has more surface area because of its corners). If it's larger, it won't work, unfortunately. In any case, this would be an experiment - I only tested this recipe in a round dish.
Linda says
Easy to make. Just put some jam on mine after toasting. I’m going to try adding some bagel seasoning to up the flavor.
Vered DeLeeuw says
I love the idea of bagel seasoning, Linda!
Jack says
Can Olive Oil be substituted for butter?
Vered DeLeeuw says
Hi Jack,
Yes!
Lynda says
Thank you for this recipe! I followed a keto diet years ago and for some reason didn't continue, started again for health reasons. I forgot about these muffins until I came across your recipe. No wonder I used to eat them every morning:) So good!
Vered DeLeeuw says
I'm so glad you like these muffins, Lynda! Thank you for the review.
Danielle says
I think this was pretty good on its own. However, I think as the "biscuit" in a bacon, egg and cheese - it would be a banger. My husband felt similarly. He wants to try it with Eggs Benedict.
Vered DeLeeuw says
Hi Danielle,
I agree! I sometimes use it when making keto eggs Benedict!
Susan says
Just made this this morning! Although it did taste a little on the eggy side, it was still very good! I will definitely make again! Thanks for a great recipe that lets me have an English muffin again!
Vered DeLeeuw says
Good morning, Susan! I'm so glad you enjoyed this recipe. Thank you for taking the time to leave a comment.
Jane says
What's the alternative cooking method for those of us that have avoided microwave ovens?
Vered DeLeeuw says
To make it in the oven:
Mix the batter in an oven-safe ramekin.
Bake the muffin in an oven preheated to 350°F for about 10 minutes.
Check with a toothpick to ensure it's fully baked.
Toast in a greased skillet or in the toaster on the lowest setting.
Ovens vary, so keep an eye on the muffin while it's in the oven. It might take a shorter or longer time to be fully baked.
Dawn L Curtis says
I just started learning about Keto recipes. I can't wait to try your recipes!
Vered DeLeeuw says
I hope you enjoy my recipes, Dawn. 🙂
L.D. Post says
Can these English muffins be frozen?
Vered DeLeeuw says
Yes - you can freeze them in freezer bags for up to three months. If stacking them, place a layer of wax paper between them.