Keto English Muffins – Low Carb Breakfast Bread is a fluffy, quick-to-make keto staple that delivers the classic muffin texture without the carbs. This Keto English Muffins – Low Carb Breakfast Bread recipe is ideal for fast breakfasts, meal prep, and anyone wanting a versatile, toaster-friendly keto bread that supports weight loss and clean, low-carb eating.
About This Recipe
Finding the perfect low-carb bread substitute can feel like an endless quest on keto, but these Keto English Muffins are about to change your mornings forever. Light, fluffy, and ready in just a few minutes, they’re everything you love about traditional English muffins without the carbs or gluten. Whether you enjoy them toasted with butter, topped with eggs and bacon, or turned into a keto breakfast sandwich, these muffins are versatile and delicious.
The secret to their quick preparation lies in the microwave (or oven if you prefer a crispier finish). By mixing almond flour, baking powder, an egg, and a touch of butter or coconut oil, you create a batter that cooks into a soft, bready texture in just 90 seconds. Toasting them afterward gives that golden crust and familiar English muffin bite.
Unlike store-bought keto breads that often come with preservatives or a dense texture, these are made from simple, wholesome ingredients. Almond flour keeps the carbs low while adding healthy fats, while the egg provides structure and protein. A pinch of salt and baking powder ensures they rise just enough to feel authentic.
The beauty of this recipe is its adaptability. You can flavor your English muffins with herbs for a savory twist, add a sprinkle of cheese for extra richness, or even sweeten the batter slightly with erythritol for a breakfast treat. The recipe is portioned for one, making it ideal when you want fresh bread without baking an entire loaf.
From a nutrition standpoint, these muffins are keto-approved, with healthy fats and minimal net carbs per serving. They also store well if you want to make a few in advance, and they freeze beautifully—just slice, freeze, and pop them in the toaster when you need a quick breakfast solution.
Whether you’re new to keto or a seasoned pro, these Keto English Muffins will quickly become a breakfast staple. They prove that you don’t have to give up the comfort of bread while staying in ketosis—you just need the right recipe.
Also Read: Thirty Birthday Cakes You Need to Try!
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
Ingredients
- 3 tbsp (24 g) almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp (14 g) 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 175°C (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.
Nutrition (per serving)
- Calories: ~250
- Fat: 22 g
- Protein: 9 g
- Net Carbs: 3 g
- Fiber: 2 g
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 (175°C ) 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?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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