10-Minute Keto English Muffin

Name: 10-Minute Keto English Muffin
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 muffin
Ingredients: 1 tablespoon unsalted butter; 1 large egg; Pinch Diamond Crystal kosher salt; 3 tablespoons almond flour; ½ teaspoon baking powder

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings
1 muffin
Calories
295 kcal
Course
Breakfast
Cuisine
American

10-Minute Keto English Muffin

Winston Campbell

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I love this easy recipe for a quick keto English muffin that you "bake" in your microwave.

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Ingredients

Servings

1 tablespoon unsalted butter
1 large egg
Pinch Diamond Crystal kosher salt
3 tablespoons almond flour blanched, finely ground; 21 grams
½ teaspoon baking powder gluten-free if needed

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Instructions

Place the butter in a microwave-safe 4-inch ramekin or mug. Melt it in the microwave, then allow it to slightly cool.
With a fork, mix in the egg and salt.
Mix in the almond flour, thoroughly mixing until smooth. Finally, mix in the baking powder.
Microwave for 90 seconds, until puffed and a toothpick inserted in the center comes out clean.
Invert the muffin to a cutting board and allow the bottom to air out for a couple of minutes. It will be very moist. If the bottom sticks to the ramekin and the muffin won't come out, carefully loosen it with a spoon.
Cut the muffin crosswise into two slices.
Toast the slices in a greased skillet or use the toaster on the lowest setting.
Butter generously and enjoy!

Notes

The ramekin I use holds about ¾ cup (6 ounces) of liquids. But you want it to be wide and shallow, not small and deep. So, the diameter is important here.
For the best results, you should toast the muffins on both sides in a buttered skillet. However, I often use a toaster on the lowest setting, and the results are fine, though not as good as skillet toasting.
The leftovers keep well in the fridge for 3-4 days. I microwave the muffins, toast them, cool them completely, and then store them in a Ziploc bag in the fridge. The next morning, I briefly reheat them in the microwave and they are perfect.
You can also freeze these muffins for up to 3 months. If stacking them, place wax paper between the layers.