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.

Course Breakfast

Cuisine British-inspired, Keto

Keyword keto breakfast, Keto English Muffins, Low Carb Bread

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 315kcal

Equipment

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

Ingredients

1 cup almond flour 112g / 4 oz
⅓ 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

Instructions

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.

Notes

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.

Nutrition