4 Ingredient Microwave Paleo Low Carb English Muffin

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.
photo of microwave english muffin

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.
photo of the cooked english muffin in a ramekin

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.
overhead photo of microwave english muffins

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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Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

Microwave Paleo Low Carb English Muffin

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Breakfast
Cuisine: American
Servings: 1
A single serving paleo and low carb bread that is only four ingredients and cooks in the microwave in less than 2 minutes.

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

Directions:

  1. Grease the interior of a 3.5 inch wide ramekin.
  2. In a small bowl, combine all four ingredients. Whisk together with a small whisk until batter is smooth and even.
  3. Pour contents into your ramekin. Cook in the microwave at full power for about 90 seconds or until muffin is completely cooked.
  4. Eat muffin as is, or slice in half and toast in a toaster oven or in a small frying pan over the stove.

Notes:

Cooking Tips

  • 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 Facts
Microwave Paleo Low Carb English Muffin
Amount Per Serving (1 English muffin)
Calories 141 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 186mg62%
Sodium 113mg5%
Potassium 178mg5%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 9g18%
Vitamin A 330IU7%
Calcium 92mg9%
Iron 1.2mg7%
Net Carbs 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

18 comments on “4 Ingredient Microwave Paleo Low Carb English Muffin”

  1. Is it possible to make these in a regular oven?

  2. 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

  3. 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.

  4. 5 stars
    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!! 

  5. 5 stars
    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.

  6. 5 stars
    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 🙂

  7. 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!

  8. 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.

  9. 5 stars
    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.

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