Looking for a Keto English Muffin recipe that doesn’t rely on the microwave? You’ve found it! I've specifically crafted these low carb English muffins to be baked in the oven, delivering a light, fluffy texture and a delicious flavor that doesn’t taste like eggs. If you're like me and prefer not to cook in the microwave, then this recipe is perfect for you. Let’s skip the shortcuts and dive into a muffin worth every bite!
This recipe is: Low Carb, Keto, Gluten-Free, Vegetarian
Table of Contents
6 Reasons to Love Keto English Muffins:
- Really easy to make!
- Unlike other Keto English Muffin recipes... no egg taste.
- Perfectly crunchy and delicious.
- Great for breakfast sandwiches or keto eggs benedict!
- Versatile to use as a mini-pizza crust too!
- Completely low carb and keto-friendly.
Is this Low Carb English Muffins Recipe Low Carb?
Yes, particularly when you consider a store-bought English Muffin has over 25g of net carbs... these Keto English Muffins are coming in at just 4g net carbs per serving. If you want that number a little lower, reduce the psyllium husk to ½ teaspoon rather than 1 teaspoon and the total net carb could would be just 3g per English muffin. That's perfect for anyone on a low carb or keto diet looking for a delicious breakfast option.
Keto English Muffin Ingredient List:
¼ cup almond flour
1 large egg
1 tablespoon psyllium husk
1 tablespoon butter, melted
½ teaspoon baking powder
¼ teaspoon kosher salt
⅛ teaspoon baking soda
Ingredient Substitutes
- For this recipe, I don't have any substitutes as it will not turn out correctly when cooked in the oven.
Additional Ingredients
- Acid: if your keto English muffins have a slightly metallic taste, that is due to the baking soda. I've found that very fresh baking soda tends to leave a bit of a metallic taste. You can remove this by adding ⅛ teaspoon of vinegar (your choice), lemon juice or lime juice. This will also give the English muffins a bit of a lift as the acid interacts with the baking soda.
Cooking Tools
To make this Keto English Muffins recipe, you will need the following kitchen tools:
How to make the best Keto English Muffins: the Complete Cooking Guide
Making low carb English muffins is really straightforward when we follow just a few simple steps. I suggest lining the ramekin with parchment paper, otherwise the muffin tends to stick to the bottom. Here we go!
Cooking Methods:
- Baking
Cooking Instructions:
- Preheat the oven to 350°F (175°C). Grease the ramekins (I use avocado oil) and line with parchment circles.
- Toss all the ingredients into a small mixing bowl and whisk until combined.
- Pour the batter into the ramekin and place in the oven.
- Cook for about 15-20 minutes or until golden brown.
- Remove from the oven and use a knife to separate the English muffin from the side of the ramekin. Allow to cool, then pop the keto English muffing out of the container and remove the parchment circle.
- Use a fork to separate the two halves, toast and enjoy with your favorite condiments or create a delicious breakfast sandwich!
Step 1: Combine all the ingredients in a small bowl.
Step 2: Whisk vigorously to incorporate.
Step 3: Add the English muffin batter to a greased, lined ramekin.
Step 4: Look for the tops to turn golden brown in the oven.
Step 5: Remove the keto English muffins from the ramekins and allow to cool.
Step 6: Separate the halves of the English muffin using a fork by piercing around the circumference.
💡 My Pro Tip
I have a couple tips for this keto English muffins recipe:
- If you taste a metallic taste, this is from the baking soda. I've found that very fresh baking soda tends to leave a metallic flavor. You can correct this by either adding just a touch of acid (vinegar, citrus juice etc), or omitting the baking soda completely.
- When cutting the keto English muffin, if you want some "nooks and crannies," I suggest that you pierce the circumference with a fork rather than slicing with a knife. When you separate the halves in this manner, it allows for the nooks and crannies open up.
- Keep in mind that you need to TOAST the keto English Muffins after they are baked. It is the same with English muffins that are store bought (like Franz or Thomas). Once the sides are separated, they need to be toasted!
⏲️ Time-Saving Tips
- Make ahead: making the low carb English muffins ahead of time works great. They store well in the refrigerator and are ready for use whenever you want a delicious low carb breakfast treat.
- Make four at a time: I find that it only takes about a minute or two extra to make 4 of these low carb English muffins at a time. I just take out four cereal bowls and add the ingredients to each one, then toss them into ramekins. This way, I have leftover English muffins for another day.
Keto English Muffins love to be topped with these ingredients:
Storage and Reheating
Storing these keto English muffins is really easy when we follow these simple instructions:
Storing Keto English Muffins:
- After the low carb English muffins have cooled to room temperature, pop them into an airtight container and store in the refrigerator for up to a week. When they have been in the fridge for five days, if you're not planning on eating them, toss them in a freezer bag and freeze.
Reheating Tips:
- I would say that this is more of a toasting tip than a reheating tip. Once you have separated the English muffin sides, place them cut side up in a toaster oven and toast until golden brown. Smother in butter or your favorite topping.
Freezing Tips:
- My oven baked English Muffins store beautifully in the freezer. Just be sure that they are uncut before freezing and toss them in a freezer safe bag. They will store for about six months in the freezer. To defrost, you can place them in a 350°F oven for 5-10 minutes or leave them on the counter for about an hour. Toast and enjoy.
Recipe Conclusion
Other Keto Breakfast Recipes You Will Love
Check out some of these delicious keto breakfast recipes to try... every one has been made in my kitchen first! No AI recipes here!
- Keto Eggs Benedict: Use your freshly made low carb English Muffins for this traditional style breakfast. It's just so good.
- Blender Hollandaise Sauce: Whip up a batch of Hollandaise for your Eggs Benedict in about two minutes. It's so easy and so tasty.
- Keto Sausage and Gravy: This might be my favorite recipe on the blog. It is true to the heritage of sausage gravy.
- Keto Breakfast Biscuits: If you love sausage gravy, then you have to make a batch of my breakfast biscuits. They are tender and packed full of flavor.
- Keto Cream Cheese Pancakes: These thin pancakes are delightful any day of the week... and don't have that egg flavor usually associated with cream cheese pancakes. They taste amazing with some keto-friendly maple syrup.
FAQs
It is not advisable to eat a traditional English Muffin while on a low carb diet. Each muffin has more than 25g net carbs. You can eat a keto-friendly English muffin, however, that is between 3-5 net carbs per muffin. Keep in mind that store-bought keto English muffins may have fillers and additives that are not required to be on the label. It is best to make yours at home!
You do. There are hundreds of recipes online for keto English muffins that are simple and easy to follow. By making them at home, you control the ingredients and know the exact net carb count.
Typically, keto english muffins are made with almond flour, eggs, butter, baking powder and salt. There are variations to the recipe, but these ingredients will make some delicious low carb English muffins.
Keto English Muffins
Ingredients
- ¼ cup almond flour
- 1 large egg
- 1 tablespoon psyllium husk
- 1 tablespoon butter melted
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the ramekins with your preferred oil (I like avocado oil) and place a parchment circle in the bottom.
- Combine all the ingredients in a small mixing bowl, whisking until the mixture is smooth and well-blended.
- Pour the batter into the prepared ramekins and bake for 15-20 minutes, or until the tops are golden brown.
- Once done, remove the ramekins from the oven. Run a knife around the edges to loosen the muffin, then let it cool before carefully removing it from the ramekin and peeling off the parchment.
- Use a fork to split the muffin into two halves, toast them, and enjoy with your favorite toppings or as the base for a breakfast sandwich.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
