This single serving keto English muffin is so easy to whip up and cooks in just 90 seconds in the microwave. It only takes 4 ingredients to make. It is a great low-carb substitute for English muffins.
I love quick and easy breads I can make in the microwave, especially when I need just one for a meal. This low-carb English muffin comes together in just a few minutes and takes less than two minutes to cook.
When it first comes out of the microwave, it is soft and bread-like but a little plain. But once you toast it, it makes such a difference! It really satisfied my craving for an English muffin.
Ingredients
- Butter – if you use unsalted butter, add a pinch of salt to the batter.
- Almond Flour
- Baking Powder
- Egg
Almond Flour and Substitute
Make sure to use superfine blanched almond flour. Regular almond meal or flour will not yield the same result. If you are looking for a nut-free version or want to use coconut flour instead, please check out my low-carb paleo English muffin recipe which uses coconut flour.
Recipe Steps
Place the butter in a 4”-wide ramekin. Melt it in the microwave for a few seconds and then swirl it around so it evenly coats the bottom of the ramekin.
Place the rest of the ingredients in the ramekin and use a small whisk to mix them until everything is well combined.
Cook the dough in the microwave for approximately 90 seconds at full power. My microwave is 1100 watts. Cooking time may vary depending on the wattage of your microwave.
The muffin should pull away from the sides of the ramekin when it is done.
Let it cool before removing. It helps to run a spatula around the edge of the ramekin to loosen the muffin before you remove it.
If you want to make your muffin look even more like a regular English muffin, you can dust the top and bottom with toasted almond flour (which I did in the photos). This is optional.
Slice muffin in half for serving.
Toasting
While this bread can be eaten right after it’s done cooking, I highly recommend that you toast it similar to how English muffins are usually served toasted.
The bread can be warmed in a nonstick skillet until both sides are lightly browned and toasted. If you are using a skillet that is not nonstick, be sure to grease it.
Toasting the bread really transforms the taste and makes it feel more like an English muffin.
FAQ
Can you freeze them? If you want to make a few ahead of time, you can and they will freeze well. You can make as many as you want, but you should only cook them one at a time in the microwave. Cool them completely, wrap them tightly, and store them in a freezer bag. They will keep in the freezer for a few months. Thaw them before toasting.
How can they be used? I like the toasted with butter, but you can also use them to make keto breakfast sandwiches or regular sandwiches with your favorite meat and cheese. You can also use them to make avocado toast except instead of bread, you use the English muffin.
What other keto bread recipes can you make? There are a lot of ways to make low-carb bread that is keto-friendly. I have a post with all of my favorite keto bread recipes you might like to check out. Or check out the links at the end of this post for more microwave bread recipes.
Can you buy keto English muffins? You can buy them and there are lots of brands. I’ve seen them at Walmart and other regular grocery stores. You can also order them on Amazon. I don’t buy them because these microwave ones are so easy to make and I always have the ingredients on hand.
More Easy Microwave Bread Recipes
Keto Microwave English Muffin
Ingredients
- 1 tbsp butter melted
- 3 tbsp superfine blanched almond flour
- 1/2 tsp baking powder
- 1 large egg
Instructions
- Add butter to a 4 inch wide ramekin and melt in the microwave for a few second until butter is completely melted. Swirl the melted butter around until it coats the entire bottom of the ramekin.
- Add in remaining ingredients. Use a small whisk to mix until everything is evenly mixed. Make sure your egg is thoroughly combined and no egg white streaks remain.
- Place muffin into microwave and cook for approximately 90 seconds at full power. Muffin should pull away from the sides of the ramekin when it is done. Let muffin cool before removing. You can use a spatula to help loosen the edges and bottom to remove the muffin when it has cooled.
- Slice muffin in half. Toast muffin in a nonstick skillet over low heat until both sides are lightly browned. Serve with butter or other spreads of your choice.
Notes
- If you use unsalted butter, add a pinch of salt to the batter.
- My microwave is 1100 watts. Cooking time may vary depending on the wattage of your microwave.
- If you are looking for a coconut flour version, I have a coconut flour version here.
- The cooking time will vary if you use something other than a 4 inch wide ramekin.
- If your skillet is not nonstick, make sure to grease it before toasting the muffin slices.
- If you want to make your muffin look even more like a regular English muffin, you can dust the top and bottom with toasted almond flour (which I did in the photos).
- The net carbs count excludes fiber. If you are on the keto diet, please remember to look at the net carbs and not just total carbs.
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.
Missed clicking on the stars.
On this easy wonderful recipe.
Sumi
Thank you for rating the recipe 🙂
Thank you so much.
An excellent recipe for diabetics.
We’re glad you liked it!
I have made this recipe so many times in the past few years. It is delicious. I usually toast it on a skillet, but it does toast well in my regular toaster. One change I’ve made is that I add a tablespoon (or so) of ground flax seed. It gives it a more whole grain appearance which I find more appetizing. Sometimes I add about a tablespoon of vital wheat gluten, if I want the muffin to be a bit more sturdy. I’ve also added lemon juice and zest (but no sugar) to make a lemony muffin, which I generally use in place of shortcake. I add sliced strawberries and top with some cottage cheese. I also sometimes add grated cheese and possibly bacon pieces. I find that the muffin comes out with a good texture even though my changes sometimes result in a very thick batter (e.g. adding cheese) and sometimes a more thin, possibly puffy batter (e.g. adding lemon juice).
Thanks for sharing all of these ideas! We’re so glad you’re enjoying the recipe.
Love this recipe! Do you know if these refrigerate and/or freeze well? I have extended family coming in and was looking to make some up ahead of time.
Yes, they freeze well. Please see the FAQ section in the post for more details.
Made this weekend for the first time. Made exactly as written. Once done I used my Ninja air fryer to dry out and was perfect. Thanks for the recipe! Hubby enjoyed too. I also used Costco brand almond flour.
So glad you enjoyed the recipe!
Has anyone tried a plant-based version of this, using an egg replacement? Going to try it.
i don’t have a microwave, how long/what temp. would you cook this in an oven?
This recipe is meant to be made in the microwave so we can’t say how it would work in the oven.
For the milk, I added 1 TB water, 1 TB heavy cream and I added a pinch of salt. It was actually sturdy to cut and put in the toaster since I didn’t have a toaster oven. I do have an air fryer but I will try toasting it in that next time. I added skinny girl sugar free strawberry rose preserves. totally awesome. i recommend really super toasting these muffins to dry them out more. Otherwise they hit the spot.
Thanks for sharing your tips!
Excellent recipe, I was tempted to add sugar or salt as I was worried that it would be bland. I decided to make it exactly as instructed and after toasting it in the toaster it was delicious!
I’m so glad you enjoyed!
I’m excited to try this. Couldn’t you just toast this in a toaster or toaster oven?
Many thanks, Linda
I found that it didn’t toast well in a toaster oven, which is why I recommend doing it in a skillet on the stove
This looks like exactly what I’d want for breakfast this weekend. Can you suggest a local SD market that sells superfine blanched almond flour?
I buy mine from Costco. Whole Foods and Sprouts should also carry it.