Keto English Muffins: The Best Recipe You'll Try

The keto diet has become increasingly popular, and with it, the demand for keto-friendly recipes. One such recipe is the keto English muffin, which can be made in just a few minutes using simple ingredients like almond flour, coconut flour, butter, eggs, and baking powder. This gluten-free and low-carb version of the traditional English muffin has a soft and buttery inside with a crusty exterior, and can be enjoyed with toppings such as butter, jam, or as part of a breakfast sandwich.

How to make keto English muffins in the microwave

Keto English muffins are a great low-carb substitute for traditional English muffins. They are easy to make and can be prepared in just a few minutes. Here is a detailed, step-by-step guide on how to make keto English muffins in the microwave.

Ingredients:

First, gather your ingredients. You will need:

• Butter or oil (unsalted butter is preferable, but if using salted butter, omit the salt)
• Almond flour (superfine blanched almond flour is best, but regular almond flour or almond meal can also be used)
• Coconut flour (optional, but adds a nice texture)
• Baking powder or baking soda
• Egg (some recipes call for just the egg white to reduce the "eggy" taste)
• Milk (unsweetened almond milk or any other type of milk)
• A pinch of salt (optional, especially if using unsalted butter)

Instructions:

Step 1: Prepare the Ramekin

Grease a microwave-safe ramekin with butter or oil. A 4-inch or 6-inch ramekin is ideal, but smaller ramekins can also be used. If using a smaller ramekin, adjust the cooking time accordingly.

Step 2: Combine the Ingredients

Add the butter or oil to the ramekin and melt it in the microwave for a few seconds. Then, add the remaining ingredients: egg, almond flour, coconut flour (if using), baking powder/soda, and salt (if using). Use a small whisk or a fork to mix the ingredients until a batter forms. Make sure the batter is well combined and there are no lumps.

Step 3: Microwave the Muffin

Place the ramekin with the batter in the microwave and cook for approximately 90 seconds on high power. The cooking time may vary depending on the wattage of your microwave, so adjust as needed. The muffin is done when it pulls away from the sides of the ramekin.

Step 4: Cool and Slice

Remove the muffin from the microwave and let it cool slightly before slicing it in half. Running a spatula around the edge of the ramekin can help loosen the muffin.

Step 5: Toast the Muffin

While the keto English muffin can be eaten as-is, toasting it will enhance the flavour and texture. You can toast the muffin in a non-stick skillet over low heat until both sides are lightly browned. If using a regular skillet, grease it lightly before toasting the muffin. Alternatively, you can also use a toaster on the lowest setting, but skillet toasting is recommended for the best results.

Tips and Variations:

• For a nut-free version, substitute almond flour with coconut flour.
• Dust the top and bottom of the muffin with toasted almond flour for a more authentic English muffin look.
• You can make multiple muffins ahead of time and store them in the freezer. Simply wrap them tightly and place them in a freezer bag. They will keep in the freezer for a few months. Thaw them before toasting.

How to make keto English muffins in the oven

Keto English muffins are a great option for those who are missing bread on their keto diet. This recipe is not only keto-approved but also gluten-free and can be made in just a few simple steps.

Ingredients:

To make keto English muffins, you will need the following ingredients:

• Coconut flour and almond flour (or coconut flour only)
• Baking soda or baking powder
• Coconut oil, butter, avocado oil, or olive oil
• Egg or egg white
• Milk (optional)
• Salt

Method:

Step 1: Prepping

Combine the dry ingredients in a small mixing bowl. Add the rest of the ingredients and mix well until a batter remains.

Step 2: Baking

Preheat your oven to 350°F (180°C). Grease an oven-safe ramekin or bowl (4-inch or 6-inch) and pour the batter into it. Bake for 10-15 minutes, or until a skewer/toothpick inserted in the center comes out clean.

Step 3: Cooling and Slicing

Let the muffin cool slightly before slicing it in half. You can serve it as-is or toast it in a toaster oven, skillet, or on a cast-iron pan for a crispier texture.

Tips:

• Using a wider ramekin will result in a larger but flatter muffin.
• Toasting the muffin is recommended to alleviate any spongy textures.
• You can also add various spices, herbs, or seasonings like cinnamon, nutmeg, oregano, garlic powder, chili flakes, etc., to enhance the flavor.

Storage:

These keto English muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap them in parchment paper and place them in ziplock bags before freezing for up to 2-3 months.

Keto English muffin recipe ingredients

The best keto English muffin recipes are those that are easy to make, taste delicious, and have a texture that resembles a traditional English muffin. Here are the ingredients you will need to make keto-friendly English muffins that tick all the boxes:

Almond Flour

Almond flour is a key ingredient in many keto bread recipes, including English muffins. It provides a nutty flavour and a dense, yet fluffy texture. When selecting almond flour, opt for a finely ground variety, such as the Wholesome Yum Blanched Almond Flour, to ensure your muffins have a super fine consistency and are not grainy.

Coconut Flour

Coconut flour is another essential ingredient in keto baking. It helps to create a bread-like texture without making the muffins dense or heavy. When combined with almond flour, it creates the perfect keto English muffin base. Go for a super fine coconut flour like the Wholesome Yum Coconut Flour to ensure the batter isn't too wet or too dry.

Butter

Butter is a must-have ingredient for that rich, buttery flavour and mouthfeel we all love in a good English muffin. For the best flavour, use grass-fed butter. However, if you are paleo or dairy-sensitive, you can substitute butter with ghee or coconut oil.

Egg

Eggs are a binding agent and provide structure to the muffin. They also contribute to the fluffy texture and rich flavour. Use large eggs for the best results, as medium, extra-large, or jumbo eggs can alter the consistency of the batter.

Baking Powder

Baking powder is what gives your keto English muffins that light and airy texture. It is crucial for creating those lovely little air pockets that are characteristic of English muffins. Be sure to use fresh, aluminium-free baking powder for maximum air pockets.

Optional Ingredients

While the ingredients listed above form the base of your keto English muffins, you can also add optional ingredients to enhance the flavour and texture:

• Salt: A pinch of salt enhances the other flavours in the muffin.
• Milk: Unsweetened almond milk or any milk of your choice can be added to the batter for extra richness.
• Spices: Experiment with spices like cinnamon, nutmeg, oregano, garlic powder, or chilli flakes to add a savoury kick to your muffins.
• Fresh Herbs: Chopped fresh herbs like parsley or cilantro can add a burst of flavour.
• Cheese: Grated Parmesan or sharp cheddar cheese can take your muffins to the next level.
• Nuts and Seeds: Try adding pumpkin seeds or sunflower seeds for extra crunch and flavour.

With these ingredients and a simple preparation method, you'll be well on your way to enjoying delicious, keto-friendly English muffins that will satisfy your bread cravings!

Keto English muffin recipe tips and variations

Choosing the Right Ingredients

• Use blanched almond flour for best results, as it has a super-fine consistency and won't make your muffin grainy. Different almond flours have different oil levels, which can affect the recipe.
• Use a super-fine coconut flour to avoid a wet or dry batter.
• For the best flavour, use grass-fed butter. Ghee or coconut oil are good alternatives if you are paleo or sensitive to dairy.
• Use large eggs, not medium, extra-large, or jumbo.
• Use aluminium-free baking powder to ensure maximum air pockets.

Cooking and Storing

• You can cook your keto English muffin in the microwave or the oven. Microwaving is faster and more convenient, but the oven method allows you to make multiple muffins at once.
• If microwaving, melt the butter in a microwave-safe ramekin first, then add the other ingredients and cook for about 90 seconds or until the top is firm and springy.
• If baking in the oven, use an oven-safe ramekin and bake at 350 degrees F for about 15 minutes.
• Toasting your keto English muffin is essential to get the right texture and avoid it being too fragile. You can use a toaster, pan-fry it, or use a toaster oven.
• You can store your keto English muffins in an airtight container in the refrigerator for 3-5 days or freeze them for 2-3 months.

Recipe Variations

• Add some shredded cheese and a little extra baking powder to make it fluffier.
• Try substituting sunflower seed flour for almond flour if you are allergic to tree nuts.
• Add spices and seasonings like cinnamon, nutmeg, oregano, garlic powder, or chilli flakes.
• Include diced bell peppers, sliced scallions, or fresh herbs like parsley or cilantro.
• Make it cheesy with grated Parmesan or sharp cheddar cheese.
• Add a spicy kick with jalapenos, dried onions, or chilli peppers.
• Experiment with different textures and flavours by adding nuts, seeds, or sugar-free dark chocolate chips.

Keto English muffin recipe storage instructions

Keto English muffins are best stored in an airtight container in the refrigerator for 3-5 days. They can also be frozen for 2-3 months.

To freeze the muffins, wrap them in parchment paper and place them in individual ziplock bags.

When you're ready to eat them, simply toast the muffins in a toaster or oven until heated through and slightly crispy.

Now you can enjoy your keto English muffins anytime you crave them!

Frequently asked questions