Keto English Muffin Recipe
User Reviews
4.8
Keto English Muffin Recipe
Description
The Keto English Muffin Recipe combines coconut flour, almond flour, egg, butter, almond milk, and baking powder to create a single-serving muffin suitable for low-carb diets. The egg and butter enrich and bind the batter, while the combination of almond and coconut flours offers structure and a mild, nutty flavor. Baking powder helps the muffin rise gently during cooking.
The mixture is cooked in a small ramekin either in the microwave for 90 seconds or baked in a preheated oven at 350°F (180°C) for about 15 minutes. Once cooked, the muffin is easily removed, sliced in half, and toasted with butter or toppings of choice. This method provides a convenient way to enjoy a keto-friendly English muffin with a soft interior and slightly firm exterior.
The recipe makes one muffin with approximately 2 grams of net carbs, fitting low-carb lifestyles. Stored properly in an airtight container, leftover muffins can last up to five days refrigerated or frozen for up to three months. Using a 3.5-inch ramekin with a 6-ounce capacity is ideal for consistent results. Adjust cooking time slightly as microwaves may vary.
Ingredients
- 1 tablespoon coconut flour 8g
- 1 tablespoon almond flour (extra fine), 6g
- 1 tablespoon butter 14g, salted or unsalted. Use olive oil or coconut oil for dairy-free
- 1 egg
- ½ tablespoon almond milk or other nut milk, 7g
- ¼ teaspoon baking powder
Instructions
- Whisk the egg with a fork in a small mixing bowl.
- Add the melted butter and nut milk. Continue whisking with the fork until combined.
- Now add the dry ingredients - almond flour, coconut flour and baking powder. Stir until a smooth batter forms.
- Grease a ramekin with butter or oil. Then, fill the muffin batter into the ramekin. Level the top and microwave on high for 90 seconds.
- Remove the muffin from the ramekin and turn it out onto a plate. You may need to run a knife around the edges to release it.
- Slice the English muffin in half and serve it toasted and buttered.
Optional: Oven Instructions
- Preheat the oven to 180 C / 350F. Instead of microwaving, bake the muffin in the oven for 15 minutes or until a toothpick inserted comes out clean.
Notes
- Use a 3.5-inch (9 cm) ramekin with about 6 oz capacity for the best muffin shape and cooking.
- Melt the butter in the ramekin before adding ingredients and swirl to grease the sides thoroughly.
- Microwave cooking time is typically 90 seconds but may need adjustment by a few seconds depending on your appliance.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Total Carbohydrates | 4.1g | 1% |
| Protein | 9.1g | 18% |
| Fat | 20.7g | 32% |
| Saturated Fat | 10.1g | 51% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 4.9g | 25% |
| Cholesterol | 195mg | 65% |
| Sodium | 65.8mg | 3% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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