These quick microwave breads feature a blend of almond flour, baking powder, and a single egg whisked with melted butter. The batter is cooked in a ramekin until firm and then sliced and toasted to achieve a golden, crisp exterior. The result is a soft, fluffy muffin with a bread-like texture.
About This Recipe
To prepare the muffins, the dry ingredients are combined with the egg and fat in a microwave-safe container and cooked on high heat until set. Once the base has set, it is important to let the bread cool slightly before slicing it horizontally and toasting the open faces in a pan or toaster. This second step ensures the interior reaches a structured consistency similar to a traditional griddle-baked bread.
The flavor relies on the mild, nutty profile of the almond flour balanced by the richness of the butter and egg. Since the recipe uses only a few pantry staples, it provides a neutral canvas that can easily transition from savory to sweet depending on the toppings. The inclusion of baking powder allows the dense almond flour to rise, creating small air pockets that are ideal for holding butter or sauces.
These muffins work well for breakfast and can be prepared quickly for a single serving. It’s easy to customize the batter by adding shredded cheddar for a cheesy version or incorporating garlic powder and dried herbs for a savory finish. These muffins are best served hot and toasted, offering a structured and versatile base for breakfast sandwiches or spreads.
Why You’ll Love This Recipe
- Quick & easy—ready in 90 seconds
- Soft, fluffy, and bread-like texture
- Low-carb, gluten-free, keto-approved
- Perfect base for sandwiches or eggs
- Freezer-friendly for meal prep
What You’ll Need for These Keto English Muffins
- 3 tbsp almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp unsalted butter or coconut oil, melted
Step-by-Step Preparation
- In a microwave-safe ramekin or mug, whisk together almond flour, baking powder, and salt.
- Add the egg and melted butter, whisking until smooth.
- Microwave on high for 90 seconds, or bake in an oven at 350°F for 10–12 minutes.
- Let cool slightly, then slice in half.
- Toast until golden brown for best texture.
- Serve warm with butter, toppings, or use as a sandwich base.
FAQ
- Can I use coconut flour instead of almond flour?
Yes, but reduce to 1 tbsp and increase the egg to 2 for proper texture. - Do I have to toast the muffin?
Toasting improves both flavor and texture, making it closer to the real thing. - Can I double the recipe?
Yes, just use a larger ramekin and increase the cook time slightly. - How long do they keep?
They last 2–3 days in the fridge or up to 2 months in the freezer.
Variations & Substitutions
- Add shredded cheddar for a cheesy version
- Mix in garlic powder and herbs for a savory twist
- Sweeten with erythritol and cinnamon for a breakfast treat
- Replace butter with coconut oil for dairy-free
Serving Suggestions
- Toasted with butter and sugar-free jam
- As the base for a keto eggs benedict
- Split and filled with bacon, egg & cheese
- Served with avocado and smoked salmon for brunch
Keto English Muffins – Low Carb Breakfast Bread
Ingredients
- 3 tbsp almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp unsalted butter or coconut oil (melted)
Instructions
- In a microwave-safe ramekin or mug, whisk together almond flour, baking powder, and salt.
- Add the egg and melted butter, whisking until smooth.
- Microwave on high for 90 seconds, or bake in an oven at 350°F for 10–12 minutes.
- Let cool slightly, then slice in half.
- Toast until golden brown for best texture.
- Serve warm with butter, toppings, or use as a sandwich base.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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