This easy Keto English Muffin Recipe whips up quickly, bakes in the microwave and toasts in a hot skillet for a delicious breakfast.
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What could be simpler than a microwave keto English muffin recipe for those mornings when you’re on the go? This recipe makes four low-carb English muffins that are perfect for breakfast sandwiches, slathered with butter, or topped with sugar-free jam. Each muffin has just 2-2.5g net carbs each, so you can enjoy that classic English muffin texture without derailing your keto diet.
Grab your ramekins and get ready to bake up this delicious keto-friendly recipe. It’s super easy and quick. First, you cook the muffins in the microwave for just a few minutes; then, after a brief cool-down, you toast them up in a skillet over medium-high heat until golden brown on the top and bottom. The result is toasty, crisp low-carb English muffins with the nooks and crannies we love them for.
This quick microwave bread recipe makes 4 English muffins. The cook in ramekins in the microwave for 3 1/2 minutes. Then you brown them in a skillet and in 10 minutes you have homemade English Muffins to feed the family breakfast or meal prep keto breakfasts for yourself.
Keto English Muffin Recipe
This microwave keto English muffin recipe is super easy and makes four muffins for a tasty addition to your low carb breakfast.
Ingredients:
- 4 tablespoons butter
- 4 teaspoons vegetable shortening
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 4 teaspoons heavy cream
- 2 tablespoons plus 2 teaspoons water
- 4 eggs, beaten
- 1 tablespoon erythritol (optional)
- spray oil or vegetable shortening to grease the ramekins
Tools:
- 4 standard size microwave-safe ramekins
Directions:
1. Melt the butter and shortening in the microwave on high. Stir the melted fats together well and set them aside.
2. In a small mixing bowl, combine the almond flour, salt, and baking powder. Mix the dry ingredients together until they are well combined. 
3. Add the heavy cream, water, and eggs to the melted butter mixture and mix well.
4. Add the wet ingredients to the dry ingredients and mix them until a batter forms.
5. Oil or grease the interiors of 4 ramekins and pour equal portions of batter into each.
6. Place all four of the ramekins in the microwave and microwave on high for 3 1/2 minutes.
7. Remove the ramekins from the microwave and set them aside to cool briefly. Meanwhile, heat a large skillet over medium high heat.
8. Remove the muffins from the ramekins and toast the tops and bottoms until golden brown.
9. Remove the keto English muffins from the heat. Slice each muffin in half and serve with your favorite topping.
Printable Recipe for Keto English Muffin
Keto English Muffin Recipe
Equipment
- 4 microwave-safe ramekins
Ingredients
- 4 tablespoons butter
- 4 teaspoons tallow or lard or shortening
- 1/2 cup almond flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons heavy cream
- 2 tablespoons plus 2 teaspoons water
- 4 eggs beaten
- 1 tablespoon erythritol optional
- spray oil or vegetable shortening to grease the ramekins
Instructions
- Melt the butter and tallow (or shortening) in the microwave on high. Stir the melted fats together well and set them aside.
- In a small mixing bowl, combine the almond flour, baking powder, and salt. Mix well.
- Add the heavy cream, water, and eggs to the melted butter mixture and mix well.
- Add the wet ingredients to the dry ingredients and mix them until a batter forms.
- Oil or grease the interiors of 4 ramekins, and pour equal portions of batter into each.
- Place all four of the ramekins in the microwave and microwave on high for 3 1/2 minutes.
- Remove the ramekins from the microwave and set them aside to cool briefly while you heat a large skillet over medium high heat.
- Remove the muffins from the ramekins and toast the tops and bottoms until golden brown.
- Remove the keto English muffins from the heat, slice each muffin in half, and serve with your favorite topping.
Nutrition
More Keto or Lower Carb Breakfast Recipes
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