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These keto English muffins are a game changer! They are quick and easy to make. And they don’t taste eggy!
I’m going to tell you a silly secret about me. When I get really excited about something, sometimes I jump up and down and clap my hands! I experimented with quite a few ingredient combinations until finally coming up with the perfect 90 second keto English muffin recipe….and, woo-hoo, it made me jump up and down and clap my hands!😂 I know you’re going to love these too!
What should I cook my English muffin in?
Ramekins are the perfect containers to make this recipe in. I used 6 ounce ramekins. That’s the most common basic size of ramekin. It’s also usually the easiest to find. Ramekins are inexpensive and can be used for such a variety of things that I find them extremely useful to have in my kitchen.
Can I really make a good keto English muffin using only 5 ingredients?
Yes! This is a quick and amazingly simple recipe; but it results in an English muffin that tastes like a traditional English muffin and has only 2 net grams of carbs. Since this recipe uses only the white of the egg, the muffin does not have an eggy taste either. The only ingredients you need to make a spectacular English muffin are butter, almond flour, baking powder, salt, and an egg white.
What is the difference between almond flour and almond meal?
Both almond flour and almond meal are made from ground almonds. Almond meal is made from almonds which are unpeeled and contain the almond skin. Almond flour is made from blanched almonds in which the skins have been removed. Almond flour is more finely ground while almond meal is much coarser. You’ll want to use almond flour for this recipe.
How can I serve these 90 second keto English muffins?
I would suggest that you toast these muffins. That is part of what gives them the texture of traditional English muffins. They are awesome just as they are topped with butter. You can also top them with keto peanut butter or jelly. They would work beautifully for making breakfast sandwiches or lunch sandwiches. You could also make any number of varieties of avocado toast using this recipe! Yum!
Helpful Hints:
*Use almond flour, not almond meal, for this recipe.
*To get the perfect English muffin texture, make sure you finish these off by toasting them.
Main Kitchen Equipment and Utensils:
- Ramekins
- Measuring spoons
- Microwave oven
- Toaster
Splash of Encouragement:
***Often it is the simplest things in life that give us the most joy***
90 Second Keto English Muffins
Yield: 1 English Muffin
Prep Time: 3 minutes
Cook Time: 1 minute 30 seconds
Total Time: 4 minutes 30 seconds
These keto English muffins are a game changer! They are quick and easy to make. And they don’t taste eggy!
Ingredients
- 1 tablespoon butter
- 3 tablespoons almond flour
- ½ teaspoon baking powder
- pinch of salt
- 1 egg white
Instructions
1. Melt butter in a ramekin. Swirl melted butter up and around sides of ramekin to coat.
2. Add almond flour, baking powder, and salt to the butter. Use a fork to combine mixture.
3. Add the egg white and mix well.
4. Microwave for 90 seconds. Let cool for 2 minutes.
5. Run a knife around sides of ramekin to loosen.
6. Turn ramekin upside down to remove English muffin.
7. Cut muffin in half. Toast until browned to your liking.
8. Enjoy!
Nutrition Information:
Yield: 1Serving Size: 1
Amount Per Serving:Calories: 238Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 522mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 0gProtein: 8g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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Reader Interactions
Comments
Kathi S.These were the best English Muffins I have tried. And I have tried quite a few!
I am wondering if I need to increase the microwave time if I do more than one
At a time.Reply
- Lisa
Hi Kathi! I’m so glad you enjoyed them. I have only made one one at a time. If you try to make more, let me know how it turns out!
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- Eileen Richard
I had to make these right after I read the receipt so easy and fast and tasted great it is a keeper thank you
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- Lisa
Hi Eileen! Thanks for writing and I’m so glad you enjoyed them!
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- Marie-France Péladeau
Really good and for me its 60 sec. In an 1100w microwave just fyi
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- Lisa
Thanks and I’m so glad you enjoyed it!
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- Amie
Can you bake these in the oven? I do not have a microwave. Shocking, I know. Thanks
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- Lisa
Hi Amie, I made them in my convection oven once when my microwave died! At 350 degrees, they took about 15 minutes but were very good. I’d try the same with a regular oven. I’d love to hear how they turn out if you try them.
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- Amy B.
Thanks for this. I don’t own a microwave for health reasons. I will give this a try.
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- Lisa
Thanks Amy! Enjoy!
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- Liz
I I make more than one do they store well?
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- Lisa
Hi Liz. I always make them and use them right away. If you want to make ahead and freeze them, that should work fine. You’ll want to freeze them untoasted, then thaw and toast them when you’re ready to eat them.
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- Susan
I’m trying to figure out if there’s a way to decrease the amount of butter to make this WW friendly. Any thoughts?
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- Lisa
Hi Susan, I haven’t tried it but you can try using Avocado oil spray to coat the ramekins. If you try it, I’d love to hear how it turns out!
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Very crumbly, fell apart after toasting. Would xantham gum give them a bit more structure?
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- Lisa
Hi Cathy. I make these all the time and have never had that problem. Double check that you’re using the exact ingredients and make sure you’re mixing well before microwaving. Then let set for a couple of minutes before removing and toasting. Thanks.
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- Sandra
I cut it in half and made a sandwich with it. It was really filling and I found it had a cornbread type of texture. I liked it though.
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- Lisa
Thanks Sandra! I’m glad you enjoyed it!
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- Deanna
Are there any substitutes for the Almond flour? I am allergic to almonds. Maybe Hazelnut, coconut or cassava flour? Thanks!
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- Lisa
Hi Deanna, I’ve only made these with almond flour. You could certainly try substituting with coconut flour, but you’ll want to use less. I’d start with 1 tablespoon of coconut flour in place of the 3 tablespoons of almond flour. If you try it, I’d love to hear how it turns out!
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