Keto - English Muffin

Prep Time

2 minutes

Cooking Time

3 minutes




  • 3 tablespoon Almond flour
  • 1/2 tablespoon Coconut flour
  • 1 tablespoon Butter (or ghee)
  • 1 large Egg (or equivalent egg whites)
  • 1 pinch Sea salt
  • 1/2 teaspoon Gluten-free baking powder


  1. Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.
  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
  3. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.


My favorite aspect of this low carb English muffin is the texture – soft and buttery inside, crusty on the outside. It truly has that elusive crumbly biscuit texture, yet is sturdy enough to place in the toaster and apply your favorite spread without falling apart. It also has those lovely little air pockets that are awesome about English muffins. Top it with a pat of grass-fed butter, or any spread or topping you like, and you’ve got the perfect breakfast or snack.

One word of caution – I wouldn’t recommend making this low carb English muffin without toasting, as it will be too fragile. On the other hand, after the toaster it comes out perfectly crispy.

If you prefer more slices, you can also make it in a mug instead of a ramekin. Just pop those into the toaster in batches. This second option is good for trying it with multiple spreads or toppings, because sometimes you just can’t decide, right?

(Update: Alternatively, if you want perfectly sized slices for a sandwich, try making it in one of these Pyrex rectangular containers, then just cut it in half.)

Yes, I’m totally obsessed with this new microwave toasted paleo English muffin. It’s the perfect go-to breakfast when you’re in a rush. (But if you’re looking for something sweet, you could try my 2-minute cinnamon swirl mug muffin instead.)