These Keto English Muffins are just as good, if not better, than traditional store-bought muffins. They're gluten-free, have only 4 net carbs per muffin, and microwave in 60 seconds. Use them to elevate your breakfast routine and stay on track with your health goals.
Cuisine American, French
Keyword gluten-free English muffin, Keto English Muffin, low-carb English muffin
Prep Time 2minutes
Total Time 3minutes
Servings 4half muffins
Author Plating Pixels
1teaspoonErythritolzero carb sugar
In a medium bowl, stir together almond flour, coconut flour, erythritol, baking powder, and salt.
Stir in eggs and olive oil. Mix together until well combined and the consistency of a thick batter.
Pour batter into 2 large mugs. Microwave separately on HIGH for 1 minute each or both mugs at the same time for 2 minutes. Check the center with a toothpick. It should come out dry.
Run a knife along the inside edge of the mug to loosen, then turn the mug upside down onto a flat surface. You might need to give it a good tap to remove from the mug.
Cut the muffins in half depending on the thickness and serve with desired toppings.
This recipe makes 4 halves depending on the thickness of the mug and how you slice them. You can easily cut the recipe in half or double it depending on how many you want to make.
Instead of microwaving, you can bake the batter in ramekins at 350° F for 10-12 minutes.
You can make extra batter and cook it the next day. Alternatively, you can cook all the muffins at once, then store them in the fridge for easy leftovers. The best way to reheat them is in the toaster.