Missing English muffins since you’ve gone keto?

I love grabbing an English muffin in the morning to have with my coffee. I’ll sometimes throw on some bacon and eggs for a delicious breakfast sandwich. Unfortunately, traditional English muffins are loaded with carbs and off-limits to those living the keto life… until now!

Introducing the keto English muffin!

This easy keto English muffin recipe delivers the flavor you love without all the added carbs and sugar that are in a traditional muffin. Not to mention it’s ready in under two minutes… yep, you read that right!

This recipe is perfect for those rushing out the door (or those who just want a quick breakfast!) and it’s a simple way to say bye to those bread cravings.

Hip tips for making the best keto English muffins:

total time: 7 MINUTES

Delicious low carb English muffins made with almond flour and a few simple ingredients that cook up in under two minutes!

5 Serving Batch:

For an individual keto English muffin:

Melt butter in your ramekin dish as this will help grease the dish to prevent sticking. In a separate small bowl, add melted butter, egg, and heavy cream then whisk together.

5 serving batch of keto English muffins: 

Melt butter in your ramekin dishes, this will help grease the dishes to prevent sticking. In a separate bowl, add melted butter, eggs, and heavy cream then whisk together. Mix in remaining ingredients until you have formed a smooth batter.

Pour batter evenly into 5 ramekin dishes, 3/4 of the way full.

Microwave: Place ramekins in the microwave 2 at a time and cook for 3 minutes, or you can cook single ramekins for 90 seconds. Remove and repeat until all keto English muffins are cooked.

Oven: Preheat your oven to 350 degrees. Place all ramekins on a baking sheet and bake for 15-20 minutes.

Place ramekin dishes on a cutting board and flip over to release the English muffins. Let the English muffins cool off for a few moments. Once cool, slice in the center like a hamburger roll to create two English muffin slices.

Place each half of the English muffin in the toaster and toast to your liking. If you are making for later, toast on the lowest setting. Store in a freezer friendly bag or container placing parchment paper between each keto English muffin.

When ready to enjoy one of the frozen muffins, remove from the freezer and toast to warm through.

Nutritional Information

Yield: 1, Serving Size: 1
Amount Per Serving:
Calories: 310, Total Carbohydrates: 8.9g, Fiber: 1.5g, Sugar Alcohols: 4.0g, Net Carbohydrates: 3.4g, Total Fat: 29.3g, Protein: 9.2g

Keto English muffins are a low carb breakfast made easy!

I love that with this recipe you can make one or you can triple the recipe and make a week’s worth in under 20 minutes. These muffins store beautifully and are seriously the easiest keto bread to make for breakfast or to use for low-carb sandwiches.

You can store keto English muffins in a sealed container for 3-4 days or in a Ziploc freezer bag and place them in the freezer for up to 3 months! I usually make a big batch and always have a bag in the freezer at all times so they’re ready to pop in the toaster when my cravings hit.

My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:

“I love how versatile these are! The flavor and consistency is so great and I can’t believe they are actually low-carb! They’re fantastic with butter, a sugar-free jam, or even some ChocZero hazelnut spread! YUMMO! I made mine the night before and reheated them in the morning and they were so delicious.”

This content was originally published here.