Easy Keto English Muffins Recipe: Perfect for Low-Carb Breakfasts

Indulge in Keto English Muffins: A Low-Carb Delight

Imagine starting your day with a warm, toasty English muffin that fits perfectly into your keto lifestyle. With our Keto English Muffins, you no longer have to compromise on taste to maintain your low-carb diet. These muffins are not only delicious but also packed with all the nooks and crannies you crave, minus the carbs. They’re an excellent choice for a keto-friendly breakfast or a satisfying snack that won’t knock you out of ketosis.

Keto English Muffins

The Perfect Keto Breakfast: Why You’ll Love These Muffins

When it comes to a ketogenic diet, finding a bread substitute that satisfies those carb cravings can be challenging. That’s where these Keto English Muffins come in. They’re made with a blend of almond and coconut flours, providing a healthy dose of fats and fibers while keeping the carb count low. The psyllium husk powder not only adds to the fiber content but also gives these muffins their bread-like texture.

Almond flour, a staple in many keto kitchens, is rich in vitamin E and magnesium, while coconut flour offers a low-carb alternative with a hint of natural sweetness. The combination of these flours with psyllium husk means you’re not only enjoying a delicious muffin but also fueling your body with nutrients that support your keto journey.

Keto English Muffins Ingredients

Mastering the Method: Tips for Perfect Keto English Muffins

Creating the perfect Keto English Muffin is all about technique. Start by preheating your oven to ensure a consistent baking environment. When combining your dry ingredients, whisk them thoroughly to prevent clumping. This will give you a smooth, even batter.

When incorporating the wet ingredients, do so gradually to achieve the right consistency. If the batter is too thick, it may not rise properly, and if it’s too runny, your muffins won’t hold their shape. Aim for a batter that’s thick yet pourable.

Once you’ve filled your molds, don’t open the oven door too early. This can cause the muffins to fall flat. Instead, trust the process and check them only towards the end of the baking time. For that extra touch of authenticity, toast your muffins after baking to get that classic, crispy exterior.

Keto English Muffins Baking

Variations to Spice Up Your Keto English Muffins

Cheese and Herb Keto English Muffins

Add a savory twist to your muffins by incorporating shredded cheese and fresh herbs into the batter. Cheddar or mozzarella works well, and herbs like rosemary or thyme will give a fragrant kick. This variation is perfect for a more filling breakfast or a delicious snack.

Sweet Cinnamon Keto English Muffins

For those with a sweet tooth, mix in a sugar substitute and a dash of cinnamon into the batter. This will create a sweet, aromatic muffin that pairs wonderfully with a pat of butter or a dollop of sugar-free jam.

Garlic and Parmesan Keto English Muffins

Infuse your muffins with a garlic and parmesan flavor for a decadent, Italian-inspired treat. Add garlic powder and grated parmesan to the batter, and you’ll have a delicious bread alternative that complements any meal.

Substitutions for Your Keto English Muffins

For those with nut allergies or preferences, replace almond flour with sunflower seed flour in a 1:1 ratio. Sunflower seed flour offers a similar texture and is also low in carbs, making it a suitable keto-friendly alternative.

If you’re avoiding dairy, swap out the butter for coconut oil and use a dairy-free milk alternative like coconut or hemp milk. This will keep your muffins keto while catering to your dietary needs.

For an egg-free version, consider using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg called for in the recipe. Allow the mixture to sit for a few minutes until it thickens, then use as you would regular eggs.

Frequently Asked Questions

Can I make these muffins without a microwave?

Yes, you can bake these Keto English Muffins in a conventional oven without the need for a microwave.

How long do these muffins last?

Stored in an airtight container, they’ll last up to 3 days at room temperature or can be frozen for longer shelf life.

Can I use a different type of milk?

Absolutely. Any low-carb milk alternative like coconut or hemp milk will work well in this recipe.

Is psyllium husk powder necessary?

Yes, it’s essential for achieving the right texture and cannot be omitted or replaced.

Can I add toppings to these muffins?

Definitely! Feel free to add keto-friendly toppings like seeds, nuts, or spices before baking.

Keto English Muffins

Indulge in the classic comfort of English muffins without the carbs. These Keto English Muffins are the perfect bread substitute for your low-carb lifestyle. Golden, toasty, and with all the nooks and crannies you love, they pair beautifully with a pat of butter, a smear of cream cheese, or as the base for a hearty breakfast sandwich.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine British-inspired, Keto
Servings 4 muffins
Calories 315 kcal


  • Oven
  • Microwave-safe ramekins or silicone muffin molds
  • Mixing bowls
  • Whisk
  • Spatula
  • Toaster or Pan (optional, for toasting)


  • 1 cup almond flour 112g / 4 oz
  • cup coconut flour 40g / 1.4 oz
  • 2 tbsp psyllium husk powder 14g / 0.5 oz
  • 1 tsp baking powder 4g / 0.14 oz
  • ¼ tsp salt 1g / 0.035 oz
  • 4 large eggs
  • ¼ cup unsalted butter, melted 60ml / 2 oz
  • ½ cup unsweetened almond milk 120ml / 4 oz


  • Preheat your oven to 350°F (175°C) and lightly grease a microwave-safe ramekin or silicone muffin molds.
  • In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined.
  • In a separate bowl, whisk the eggs, then mix in the melted butter and almond milk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
  • Divide the batter evenly among the prepared ramekins or muffin molds, smoothing the tops with a spatula.
  • Bake in the preheated oven for 15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool for a few minutes before unmolding. Slice in half and toast in a toaster or on a pan for that classic English muffin texture.


For a dairy-free version, replace the butter with coconut oil and use a dairy-free milk alternative. The psyllium husk powder is essential for the texture and cannot be omitted. Store leftover muffins in an airtight container for up to 3 days or freeze for longer shelf life. Reheat in a toaster or oven for best results.


Calories: 315kcalCarbohydrates: 14gProtein: 11gFat: 27gFiber: 10gNet Carbs: 4g
Keyword keto breakfast, Keto English Muffins, Low Carb Bread
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