Keto English Muffins
Round, fork-split muffins baked in ramekins, then toasted in butter until the craggy insides turn crisp and golden. Built for breakfast sandwiches and eggs Benedict.
Nutrition per serving
1 muffin- Net carbs
- 3.4g
- Calories
- 255kcal
- Protein
- 8.5g
- Fat
- 23g
- Total carbs
- 7.6 g
- Fiber
- 4.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): All coconut flour, an extra egg and cream in place of almond milk make a nut-free muffin with a soft, slightly springier crumb.
- Whisk all three eggs with the butter, cream and vinegar, stir into the dry ingredients and let the batter stand 5 minutes — coconut flour needs longer to thicken.
- Bake 18–20 minutes, until golden and set in the center.
Cinnamon swirl: A cinnamon-sweetener ripple through each muffin, toasted in butter — a stand-in for cinnamon-raisin English muffins.
- Mix the sweetener and cinnamon. Fill each ramekin halfway, sprinkle with half the cinnamon mixture, add the remaining batter and sprinkle the rest on top. Swirl once with a skewer, then bake as usual.
Cheddar & chive: Sharp cheddar and fresh chives folded into the batter, for savory muffins that are made for egg sandwiches.
- Fold the cheddar and chives into the batter after it has thickened. Bake 17–20 minutes.
-
¾ cup blanched almond flourleave out - Also add
- Also add
- Also add
Estimated cost $2.88 for 4 servings ($0.72 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Generously butter four 4-inch (10 cm) ramekins or English-muffin rings set on a parchment-lined baking sheet.
-
Whisk the almond flour, coconut flour, psyllium, baking powder and salt in a bowl.
-
In another bowl, whisk the eggs, melted butter, almond milk and vinegar. Stir into the dry ingredients and let the batter stand 3 minutes; it thickens into a soft, scoopable batter.
-
Divide among the ramekins and smooth the tops. Bake 15–18 minutes, until puffed, golden at the edges and a toothpick in the center comes out clean. (Short on time? Microwave one ramekin at a time for about 90 seconds.)
-
Cool 5 minutes, run a knife around the edges and turn the muffins out onto a rack to cool completely.
-
Split each muffin by working a fork all the way around its middle and pulling the halves apart; this leaves the rough nooks that make English muffins so good. Toast cut-side down in the butter in a skillet over medium heat for about 2 minutes, until golden and crisp.
Tips for success
-
Splitting with a fork rather than a knife is worth the extra minute — the torn surface crisps up far better than a clean cut. - The vinegar reacts with the baking powder to open up the crumb; you will not taste it.
- Make breakfast sandwiches with a fried egg, cheddar and bacon, or top with ham, poached eggs and blender hollandaise for eggs Benedict.
Nice to have, not needed
- English-muffin rings give the classic flat shape — 4-inch ramekins work just as well.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Split with a fork and toast cut-side down in butter or in a toaster; frozen halves go straight in.
Prep tip: Split them before freezing so a breakfast sandwich is a 5-minute job.
Refrigerate whole muffins up to 5 days, or split and freeze up to 3 months; toast straight from frozen.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietAll coconut flour, an extra egg and cream in place of almond milk make a nut-free muffin with a soft, slightly springier crumb.
- coconut flour → coconut flour
- unsweetened almond milk → heavy cream
- + 1 large extra egg
- no blanched almond flour
3.4 g net · 227 kcal · 7.2 g protein · 19 g fat · ≈$0.54 per serving (same net carbs as the original)
Cinnamon swirl
FlavorA cinnamon-sweetener ripple through each muffin, toasted in butter — a stand-in for cinnamon-raisin English muffins.
- + 2 tbsp granulated erythritol
- + 2 tsp ground cinnamon
3.7 g net · 259 kcal · 8.5 g protein · 23 g fat · ≈$0.89 per serving (+0.3 g net carbs vs the original)
Cheddar & chive
FlavorSharp cheddar and fresh chives folded into the batter, for savory muffins that are made for egg sandwiches.
- + ½ cup shredded sharp cheddar
- + 2 tbsp chives
3.9 g net · 312 kcal · 12 g protein · 27 g fat · ≈$1.08 per serving (+0.5 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
