Fluffy, light, and crisp, this low carb, gluten-free muffin is out of your microwave in 90 seconds. The perfect keto bread replacement for an English muffin. Eat as a stand alone breakfast with butter or sugar-free jam, or serve on the side with your favorite egg dish.
Best Microwave English Muffin – Keto, Low Carb, Gluten-free, Grain-free, Sugar-free
For me, breakfast always consisted of some kind of baked good. Rarely do I order or make eggs, unless Eggs Benedict or Corned Beef Hash is an option. I’m not an egg lover. If I do eat breakfast, I wanted something either simple or elaborate, nothing in between. Eating low carb and sugar-free has not seemed to alter that pattern.
While I do not miss bread whatsoever, I did miss something crunchy at breakfast, and I could only eat so many bowls of grain-free porridge before enough was enough. This recipe, 90 Second Low Carb English Muffin, affords me the opportunity to enjoy that breakfast bread without falling prey to unnecessary gluten, carbs, or sugar. Plus, when I’m trying to get out the door by 6:15 AM, 90 seconds is about all I’ve got.
This keto muffin is also toddler approved. My son ate half of my muffin and then asked for his own. That’s a mom win in my book, especially since he eats nothing more than macaroni and cheese, and rice and beans. Any time that he asks for something different or new is a good sign!
90 Second Keto Bread Tips, Tricks, and Take-aways:
I melt my butter in the same ramekin I use to cook the keto muffin. This way you can use a fraction of that butter to grease the sides for a much easier removal.
Don’t skip toasting this! It’s edible after cooking but highly floppy and unpleasant. The final toasting will give you that crisp texture.
Eat immediately. I’ve attempted to travel with this breakfast treat and it should not be wrapped up before given a chance to cool. It will get soggy.
A light and fluffy keto muffin perfect for breakfast with your favorite toppings.
- 1/2 Tbsp butter, melted
- 2 tsp coconut flour
- 4 tsp blanched almond flour
- 1/2 tsp baking powder
- 1 egg
- 2 tsp whole milk
- Melt butter in a ramekin. Coat sides of the ramekin.
- In a small mixing bowl, combine dry ingredients. Mix to combine.
- Add wet ingredients, including the melted butter. Mix thoroughly to ensure no clumps remain.
- Pour batter into ramekin. Microwave on high power for 90 seconds.
- Remove from microwave and cool. Run a knife around the edges to loosen. Flip out on to a plate. Cut in half.
- Toast muffin halves to desired color. Top with butter, sugar-free jam, or nut butter.
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