Low Carb English Muffins The perfect breakfast solution to satisfy all your baked goods cravings.
even better? With just 3.2 grams of net carbs, you can make this keto English muffin recipe in under two minutes!
This is one of my favorite keto recipes because it’s so versatile. English muffins are a great addition to any morning, lunch or dinner.
Serve as part of a classic breakfast sandwich in the morning, as a snack with melted butter and sugar-free chia jam, or even as a quick and easy side to a hearty soup.
No matter how you top them, they are delicious!
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raw material
To make low-carb English muffins, you’ll be using almond flour and coconut flour, along with a few other low-carb pantry staples.
- low carb flour -You’ll need almond flour and a little coconut flour to make these low-carb English muffins.
- baking powder – In this recipe, it acts as a leavening agent to leaven and fluff up the muffins.
- Salt – Nice balance of flavors with just a pinch.
- coconut oil – Adds richness and moisture to muffins.
- Egg – Helps bind ingredients together so they don’t fall apart.
- cream cheese – Adds rich, creamy flavor to muffins along with some healthy fats.
See recipe card below for exact quantities and instructions.
instruct
This is one of the easiest keto bread recipes. You won’t believe how easy it is!
All you need to do is combine the ingredients, microwave the batter, and bake the muffins until golden brown. Very simple. The details are as follows:
In a medium bowl, combine coconut oil and cream cheese. Then, pop it in the microwave for 30 seconds to soften.
Place the almond flour, coconut flour, baking powder, salt, and eggs in a bowl and beat until a smooth batter forms.
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 pans.
Finally, cut the muffins in half and toast in the toaster or skillet until golden brown.
Serve just like a traditional English muffin with your favorite keto toppings like more cream cheese, butter, or sugar-free sauce.
hint: Depending on the temperature of your home, you may need to melt the coconut oil first, then add the cream cheese and soften in the microwave. This is because cream cheese will soften faster than coconut oil if the temperature is too cold.
substitute
Need to replace an ingredient or two? Here are some possible ingredient substitutions you can use when making keto English muffins:
- Almond powder – Almond flour can be substituted with other nut or seed flours.
- coconut powder – Coconut flour can be substituted with ground flaxseed. However, keep in mind that coconut flour absorbs more liquid than other flours, so you may want to let the batter rest before cooking to give the flaxseed more time to absorb the liquid.
- baking powder – Baking powder can be replaced with a mixture of baking soda and cream of tartar.
- coconut oil – Use butter or ghee instead of coconut oil.
- cream cheese -Cream cheese can be substituted with sour cream or Greek yogurt.
Keep in mind that substituting ingredients may change 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.
Variety
Take your low carb English muffins to the next level.here has Four Taste 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.
- all bagel seasoning – Combine the sesame seeds, poppy seeds, dried onion flakes, and garlic powder, then sprinkle the mixture over the muffins before baking. Top with cream cheese and a slice of smoked salmon.
- chocolate chips – Add a tablespoon of unsweetened chocolate chips to the batter for the perfect dessert muffins.
- pizza – Add some Italian seasoning, garlic powder and tomato paste to the batter, top the muffins with slices of mozzarella and pepperoni, then bake in the toaster or oven for a low carb pizza loaf cake.
If you love these English Muffins, our Chaffles 4 Ways are a must!
equipment
The equipment needed to make low carb English muffins is minimal, including:
- mixing bowl – Mix the batter.
- Ramekins – You need 2 microwave-safe ramekins to cook muffins. You can also use coffee mugs.
- spoon – For mixing ingredients.
- measuring cup and spoon – For accurate measurement of ingredients.
- microwave – For cooking muffins. Alternatively, you can bake muffins in a 350F/180C oven for 12-15 minutes.
- toaster – or skillet for toasting muffins after cooking.
Overall, very little equipment is required to make low-carb English muffins, making them 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 airtight container or bag in the refrigerator for up to a week.
- Freezer – If longer storage is required, they can be frozen for up to 3 months. To freeze, individually wrap muffins in plastic wrap and place in resealable freezer bags.
- Reheat – When you’re ready to eat them, simply defrost them at room temperature or in the microwave, then bake them until they’re warm and crisp.
By storing low carb English muffins correctly, you can ensure they stay fresh and delicious for longer.
top tips
For thinner low-carb English muffins, use a larger ramekin for cooking the muffins. If you want thicker muffins, use a smaller tin. The muffins will double in height when cooked.
FAQ
If your English muffins taste too eggy, you can try reducing the amount of eggs (using smaller eggs or just egg whites) or adding more ground almonds to balance out the flavor.
Sourdough English muffins are generally not low-carb because they’re made with wheat flour, which is high in carbs.
Yes, low carb English muffins can be found in some grocery stores or health food stores, but they may not be available everywhere.
Or, you can make your own low-carb English muffins at home using simple ingredients and a microwave. They taste amazing and will satisfy any bread craving you may have.
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Low Carb English Muffins
Low Carb English Muffins are the perfect breakfast solution to satisfy all your baked goods cravings.
Serving Size: 2 Serve
Net Carbs: 3.2G
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Adjust serving size: 2 Serve
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instruct
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Add coconut oil and cream cheese to a medium bowl. Microwave for 30 seconds to soften.
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Place the almond flour, coconut flour, baking powder, salt, and eggs in a bowl and beat until a smooth batter forms.
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Divide the batter into two microwave-safe ramekins. Microwave the ramekins on high for 90 seconds.
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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 pans.
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Cut the muffins in half and toast in the toaster or skillet until golden brown. Serve with your favorite keto toppings, like more cream cheese, butter, or sugar-free sauce.
nutrient content
Low Carb English Muffins
serving size
1 muffin (serves 2)
Amount per serving
% Daily Value*
–
* Percent Daily Value based on a 2000 calorie diet.
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Approximate nutritional information is provided for convenience and for informational purposes only. For the most accurate nutritional data, use the actual ingredients and brands you use in your preferred nutrition calculator.
food safety
Visit USDA.gov for more guidance.
