Why You’ll Love Keto English Muffin (Gluten Free) Recipe

I love this recipe because it takes almost no time and uses simple pantry staples. I enjoy how rich and fluffy it turns out despite being low carb, and I really like that I can customize the toppings depending on whether I want something savory or sweet. It’s perfect when I want a fast breakfast or snack without leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 tablespoon butter
▢1 egg
▢2 ½ tablespoons almond flour
▢½ tablespoon coconut flour
▢1 pinch salt

Directions

I start by placing the butter in a microwave-safe ramekin and heating it in short bursts until fully melted. I stir between bursts to prevent splattering. I add the egg directly to the melted butter and stir until fully combined.

Next, I slowly stir in the almond flour, coconut flour, and salt, making sure each ingredient is well incorporated before adding the next. I aim for a smooth batter with minimal lumps.

I return the ramekin to the microwave and cook the mixture on full power for about 90 seconds, until the muffin is firm to the touch. I let it cool slightly, then remove it from the ramekin, slice it in half like a hamburger bun, and toast it to my liking before serving.

Servings and Timing

This recipe makes 1 keto English muffin. Prep time is about 5 minutes, cook time is about 5 minutes, and total time comes to roughly 10 minutes.

Variations

I sometimes use ghee instead of butter to make it fully paleo. When I want extra flavor, I add a pinch of garlic powder or everything bagel seasoning. For a slightly richer texture, I occasionally mix in a teaspoon of heavy cream or unsweetened almond milk.

Storage/Reheating

I prefer eating this fresh, but if needed, I store it wrapped in the refrigerator for up to 2 days. I reheat or refresh it by toasting, which brings back the best texture and flavor.

FAQs

Can I make this without a microwave?

I usually rely on the microwave, but I can also bake it in a small oven-safe ramekin at 350°F until set.

Does this taste like a traditional English muffin?

I find it has a similar shape and use, with a rich, eggy, keto-style texture.

Why use both almond flour and coconut flour?

I like using both because almond flour provides moisture while coconut flour adds structure.

Can I double the recipe?

I prefer making them one at a time, but I can double it using separate ramekins.

Is this recipe gluten free?

Yes, I make it completely gluten free by using almond and coconut flour.

Can I use salted butter?

I can, but I usually reduce or skip the added pinch of salt.

How do I know when it’s fully cooked?

I check that the center feels firm and no longer wet on top.

What are my favorite toppings?

I like butter, sugar-free jam, keto syrup, or savory toppings like eggs and cheese.

Can I freeze this muffin?

I can freeze it once cooled, then thaw and toast when ready to eat.

Why toast it after microwaving?

I toast it because it improves the texture and gives it a classic English muffin feel.

Conclusion

This keto English muffin is one of my favorite quick solutions when I want comfort food without the carbs. I love how fast it comes together and how versatile it is, making it a reliable go-to recipe I can enjoy any time of day.