This single bread bun is just 4 ingredients and cooks in less than 2 minutes in the microwave. It’s a delicious paleo, low carb, gluten free and grain free alternative for bread or English muffins.
After sharing my Low Carb English Muffins recipe, I wanted to make a quick and easy microwave version. This bread couldn’t be easier and it comes out incredibly light and fluffy. I am definitely making this version from now on when I need just one or two muffins.
You can eat it right after it’s done cooking in the microwave, but I prefer slicing it in half and toasting both sides, which gives it an even better texture and taste.
It’s an easy solution for a breakfast, lunch or snack. I like spreading almond or cashew butter on top; my husband prefers butter. Sometimes we add jam for a little treat.
Cooking Tips
- Do not directly substitute coconut flour with almond flour as the two are not the same. Coconut flour can be purchased in most major grocery stores and on Amazon. I usually buy mine from Sprouts or Amazon*.
- I made these using 3.5 inch wide ramekins, which I think is the ideal size for these muffins. If you use different size ramekins, your cooking time will vary.
- If you plan on making more than one, cook them in the microwave one at a time. Cooking multiple ones at the same time leads to uneven cooking.
- These muffins should be cooked in the microwave as soon as the batter is ready. If you let the batter sit, the coconut flour will continue to absorb all the liquid from your batter.
- Toast these in a toaster oven (not a pop-up toaster) or on a warm pan over the stove. I prefer the stove method as you have more control over how much the bread is toasted. I press the bread slices gently down into the warmed pan until toasted and then flip and repeat on the other side as well.
- These muffins can be stored in the fridge or freezer.
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More Paleo Recipes
Recipe now updated with video! You can also find all my recipe videos on my youtube channel.
Microwave Paleo Low Carb English Muffin
Ingredients
- 2 tbsp coconut flour
- 1 large egg
- 1/8 tsp baking powder if you are making this completely paleo, make sure to use a homemade paleo baking powder
- 2 tbsp nonfat milk you can use any kind of milk; use almond milk if you are keeping it paleo
Instructions
- Grease the interior of a 3.5 inch wide ramekin.
- In a small bowl, combine all four ingredients. Whisk together with a small whisk until batter is smooth and even.
- Pour contents into your ramekin. Cook in the microwave at full power for about 90 seconds or until muffin is completely cooked.
- Eat muffin as is, or slice in half and toast in a toaster oven or in a small frying pan over the stove.
Notes
- Do not substitute coconut flour with almond flour as they are not the same. Coconut flour can be purchased in most major grocery stores and on Amazon. I usually buy mine from Sprouts or Amazon*.
- I made these using 3.5 inch wide ramekins, which I think is the ideal size for these muffins. If you use different size ramekins, your cooking time will vary.
- If you plan on making more than one, cook them in the microwave one at a time. Cooking multiple ones at the same time leads to uneven cooking.
- These muffins should be cooked in the microwave as soon as the batter is ready. If you let the batter sit, the coconut flour will continue to absorb all the liquid from your batter.
- Toast these in a toaster oven (not a pop-up toaster) or on a warm pan over the stove. I prefer the stove method as you have more control over how much the bread is toasted. I press the bread slices gently down into the warmed pan until toasted and then flip and repeat on the other side as well.
- These muffins can be stored in the fridge or freezer.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These were quick and easy and so delicious! I had mine with some butter and strawberry rhubarb preserves (I am not on a strict paleo diet but try to avoid grains due to digestive issues). I’ve also tried several of your grain free mug cakes and they were all very good. I plan on trying more of your recipes- thank you!
So glad you loved the recipe! We have a few more Paleo Recipes you might like.
Hi, I want to try this recipe but I’m allergic to coconut and I see that almond flour can’t be directly used, so what would you recommend?
We have a Keto English Muffin recipe that only has almond flour. Hope that helps!
This is easy and delicious, thank you! So glad to be able to have English Muffins again without grain!
So glad you love it!
I can’t wait to try this! I am allergic to almonds and almond flour and was looking for a coconut flour muffin recipe!
Please let us know what you think after you try it!
Made this in under four minutes, used unsweetened Almond Milk, toasted in the Emeril. Excellent
So glad you liked it!
Hi there,
The texture of the batter is very thick, not pourable as the recipe mentions. I had to add a 1/2 tsp of olive oil and teaspoon of water but it’s still very thick.
Is it supposed to be a pourable batter?
thanks 🙂
Just watched the video and your batter was much wetter than mine. I think your egg was bigger than mine, though I used a large one. Maybe different coconut flour brands are drier than others.
It might be the size of the egg or the flour.
Yes, the batter should be pourable – you may have added too much coconut flour.
Have you tried adding flaxseed to this recipe? It looks good and I am anxious to experiment with cheese and herbs too.
We haven’t tried that – if you do please let us know how it works.
My sweet tooth thanks you! One of the few recipes I am memorizing – because I can, LOL.
I’m so glad you enjoyed!
Awesome paleo bread! I enjoyed a lovely breakfast sandwich!
I’m so glad you enjoyed!
Can you use water instead of milk?
Thank you so much!
I have not tried but I think so
Can you make these ahead of time and store them at room temperature like a normal muffin or will it dry out? Thank you! <3
You should be able to store 1-2 days in a sealed container
Easy to make on a busy morning. Live them!@6
I’m so glad you tried the recipe!
Can I use flax meal egg to make it vegan?
I have not tried with flax meal egg
Just an FYI when I ran this recipe through Cronometer (using unsweeteened almond milk) it came out with significantly less carbs, only 3.7. Yeah! Maybe different brands of flour?
Hi there, when you calculated, did you calculate for 2 because the english muffin is sliced in half? My nutrition estimate is for the entire recipe, so maybe that is where the difference is coming from. Coconut flour is around 8 or 9 total carbs (4 net carbs) for 2 tbsp, so I’m not sure how the Cronometer is getting such a small number for the carb count.
I do not understand why you say not to use Almond flour. I have used almond flour for this recipe many times, and so have the cooks on YouTube. I prefer almond flour as it has less carbs than coconut flour. I also make a lovely chocolate mug cake with a table spoon of double cream, this makes the cake lovely and moist
I’m sorry for the confusion. Yes it is possible to make an almond flour recipe but it would not be a direct substitute of coconut flour for almond flour. The other ingredients would have to be tweaked as well to accommodate the change in flour.
Following the GAPS diet and these might have just saved me! So quick and easy. I plan on doing a few in advance to take on vacation!
So glad you liked the recipe!
My 1st attempt at any Keto recipe. Have just started the diet and it is going well. BUT………..so miss english muffins.
Not exactly an english muffin , but damn close and super good.
I am surprized and impressed. THANK YOU 🙂
I’m so glad your first keto recipe was a success!
These were very good. All I had was heavy cream used it about 70/30 with water. They were best spread with butter and grilled. Looking forward to trying variations.
I’m glad you enjoyed!
Can I substitute heavy cream for almond milk?
heavy cream has a very high fat content and not enough liquid. You really need milk or a similar milk alternative otherwise you won’t have enough liquid.
You might try heavy cream mixed with water. To keep pudding low carb, I use 1 cup heavy cream with 1 cup water to make boxed sugar free pudding. (Fold in 1 tub sugar free Cool Whip and freeze for low carb ice cream)
For a milk consistency from heavy cream, I would guess 2 to 3 times as much water as cream.
EXAMPLES:
2x: 1/3 cup cream + 2/3 water = 1 cup
3x: 1/4 cup cream + 3/4 water = 1 cup (this one is thinner and more liquid than the 2x option)
I also love oat milk. The oat flavor combined with the slight coconut flavor of the flour sounds like a good muffin! Oat milk does have carbs though…
Cream and water sound like the best option for the lowest carbs…
Delicious!! I made Eggs Benedict with Hollandaise sauce and it was incredible!! So quick and easy!! Thank you for this wonderful addition to my menu!!
I’m so glad you enjoyed the recipe!
Fantastic recipe for those who are trying to avoid grains. It does have a coconut flavor, but that is to be expected. You will definitely want to cut in half and toast in a pan, as suggested. I made a sandwich with mine and found that, with the right toppings, this makes an excellent bread substitute.
I’m glad you liked it!
I followed the recipe to a T, but my muffins came out with almost an egg-life texture. Should I have cooked it longer?
hmm, they may have needed more cooking time. Also, make sure you are using coconut flour and not almond flour. Some people try to substitute with almond flour but it doesn’t absorb the liquids like coconut flour does
Is it possible to make these in a regular oven?
I have an oven version recipe here: https://kirbiecravings.com/2018/02/low-carb-paleo-english-muffins.html
I live in Phoenix, AZ. So excited to find a quick easy low carb breakfast “bread”.
I have found a lot of low carb foods turn out really dry when I follow the recipes. Any idea how to add a little moisture to this recipe? Loved the taste, just looking to add some moisture. ?
Coconut flour is highly absorbent so you do need to make sure not to add too much. I recommend cutting down slightly on the coconut flour and see if that helps.