This quick and easy low carb keto English muffin recipe makes the most fluffy and flavorful muffins. Only 5 ingredients and 5 minutes of cooking for the best gluten-free English muffins.
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Gluten-Free Low Carb Keto English Muffins
If you have been looking for a keto version of an English muffin with the flavor and texture of traditional English muffins, then you have to try this recipe! They are so fluffy, satisfying, and simple to make, and they will become your favorite breakfast in no time! Serve them with my chia seed jam and butter, bacon, and cream cheese, or add them to charcuterie boards.
Keto English muffins are light, flavorful bread rounds made with almond flour and other keto-friendly ingredients, offering a moist crumb and chewy texture without the carbs.
Whether following a strict keto diet or simply looking to cut back on carbs, these easy-to-make English muffins will surely become a favorite. So grab your mixing bowl and get ready to enjoy all the goodness of this classic morning meal.
Keto English Muffin Ingredients
This straightforward recipe only calls for five simple ingredients I guarantee you already have in the kitchen! You will need the following:
- Almond flour - A very fine and unblanched almond flour. Substitute it for coconut flour using a ratio of 1:4 coconut flour to almond flour (2 tablespoons of coconut flour for this recipe).
- Butter - Melted butter at room temperature.
- Eggs - Cage-free eggs at room temperature.
- Baking powder - Helps the batter rise when cooking.
- Baking soda - Gives the muffins a lighter texture.
How To Make Keto English Muffins
- Prep the batter. Combine the almond flour, egg, baking powder, baking soda, and a pinch of salt in a medium-sized mixing bowl. Mix well into a batter.
- Cook the muffins. Brush a non-stick pan with butter over medium heat and add dollops of the English muffin batter. Make sure to leave room between each one so they can expand. Cook for about 30 seconds on each side until the muffin has puffed up. You can check whether they're cooked by inserting a toothpick that should come out clean.
- Cool and serve. Transfer the English muffins to a plate and let them cool for a few minutes. Slice the muffins in half and add your toppings! You can also toast them after slicing if you prefer a crunchier texture.
Leftover keto English muffins can be stored in an airtight container at room temperature and kept for up to 2 days. Keep them in a cool place out of direct sunlight. You can also store them for longer periods in the refrigerator or freezer.
- In the fridge: Place the muffins in an airtight container or resealable plastic bag and they will keep for up to a week. Reheat them in the microwave or toaster and add your toppings.
- In the freezer: To freeze keto English muffins, wrap each muffin individually in baking paper, plastic wrap, or foil and keep them in a resealable freezer-proof bag. To reheat the muffins, let them thaw at room temperature for a few hours or defrost them in the microwave. Toast the muffins and enjoy them with your favorite toppings.
More Low Carb Keto Bread Recipes
Keto English Muffin Recipe
- In a medium-sized mixing bowl, combine the almond flour with the egg, baking powder, baking soda, and a pinch of sea salt. Mix briefly to make a batter.
- Brush a non-stick pan with a bit of butter over medium heat, and add dollops of the English muffin batter, making sure to leave enough room to expand.
- Cook for about 30 seconds on each side or until the muffin has puffed and a toothpick inserted into the center comes out clean.
- Transfer the muffins onto a plate and let them cool for a few minutes.
- Slice crosswise and toast in a dry pan. Serve hot with your preferred toppings.