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.
