Quick Keto English Muffin

Craving a warm and toasty English muffin while sticking to your keto lifestyle? Look no further than our Quick Keto English Muffin recipe!

Made in just a few minutes using a microwave, this gluten-free muffin can be toasted to perfection just like regular English muffins. With only a handful of simple ingredients, including almond flour, coconut flour, and psyllium husk powder, you can enjoy a fluffy and satisfying keto-friendly breakfast or snack.

Recipe Tips

Can't eat eggs? I've got you covered - make this Quick Keto Eggless English Muffin instead!

Don't waste the yolk! Use it to make Hollandaise Sauce, Garlic Mayonnaise or Lemon Curd!

Want to make these as part of your meal prep routine? This recipe is easy to scale up! Simply make 4-8 servings at once by combining everything in a mixing bowl, then add the wet ingredients. Use a hand whisk or an electric mixer to combine. Transfer into individual ramekins or a large muffin pan. Bake the muffins in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 15-20 minutes or until cooked in the centre.

Wondering which toppings to serve with your Keto English Muffin? Here are some tasty suggestions!

• goat's cheese topped with smoked salmon or ham
• cream cheese plus ham and/or cheese slices
• fried egg, avocado, bacon, cheddar
• mashed avocado with a dash of lime juice
• butter and sugar-free jam (here we used Blueberry Chia Jam)

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Step-by-step

1. Separate the egg white from the egg yolk. Reserve the yolk for another recipe.

2. In a small ramekin or a mug, all of the dry ingredients (almond flour, coconut flour, psyllium powder, baking powder and salt).

   

3. Add the wet ingredients (egg white plus almond milk or water) and mix until well combined and a dough forms. Microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.

   

4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired.

   

5. Serve immediately with some butter and berry jam (here we used Blueberry Chia Jam), or with cream cheese and other savory toppings such as smoked salmon, ham or cheese.

   

6. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.

   

Recipe

Quick Keto English Muffin

★★★★☆4.4 (23 ratings)

This Quick Keto English Muffin is made in minutes with a microwave and, just like traditional English muffins ...

Hands on

5m

Overall

10m

Servings

1

4.1 g

Net carbs

10.6 g

Protein

14.8 g

Fat

202

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 1 muffin

• 1 large egg white
• ¹/₄ cup almond flour (25 g/ 0.9 oz)
• 1 tbsp coconut flour (8 g/ 0.3 oz)
• 1 tsp psyllium husk powder
• 2 tbsp unsweetened almond milk or water (30 ml)
• ¹/₂ tsp gluten-free baking powder
• pinch of sea salt

Instructions

1. Separate the egg white from the egg yolk. Reserve the yolk for another recipe.

2. In a small ramekin or a mug, all of the dry ingredients (almond flour, coconut flour, psyllium powder, baking powder and salt).

3. Add the wet ingredients (egg white plus almond milk or water) and mix until well combined and a dough forms. Microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.

4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired.

5. Serve immediately with some butter and berry jam (here we used Blueberry Chia Jam), or with cream cheese and other savory toppings such as smoked salmon, ham or cheese.

6. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.

Nutrition per serving, 1 muffin, no toppings

Carbs 9%Protein 22%Fat 69% of calories

Net carbs

4.1 g

Total carbs

9.9 g

Fiber

5.8 g

Sugars

2 g

Protein

10.6 g

Fat

14.8 g

Saturated fat

2.2 g

Calories

202 kcal

Sodium

527 mg · 22.9% RDA

Magnesium

80 mg · 19.9% RDA

Potassium

301 mg · 15% EMR

Nutrition by ingredient

Per 1 muffin, no toppings	Net carbs	Protein	Fat	kcal
Egg white, fresh	0.2 g	3.6 g	0.1 g	17
Almond flour (blanched ground almonds, almond meal)	2.2 g	5.4 g	13.1 g	148
Coconut flour, organic	0.9 g	1.4 g	1.2 g	29
Psyllium husk powder	0.2 g	0.1 g	0 g	1
Almond milk natural (unsweetened)	0.1 g	0.2 g	0.4 g	4
Baking powder, gluten-free	0.5 g	0 g	0 g	3
Salt, sea salt	0 g	0 g	0 g	0
Total	4.1 g	10.6 g	14.8 g	202

Serving size 1 muffin, no toppings

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian