This easy Keto English Muffin Recipe cooks in just 90 seconds in the microwave and has those classic English Muffin nooks and crannies that we love! Toast it and then top it with butter and jam for the perfect keto bread.
The jam in these photos is my Sugar Free Strawberry Jam, but made with frozen raspberries instead of strawberries.
The prospect of a warm breakfast is sometimes the only thing that can coax me out of my cozy bed on a frigid winter morning.
But then reality hits and the thought of actually having to make a hot meal at an ungodly hour is enough to make me hit snooze for the next 30 minutes, lol.
That’s when it’s handy to have a few tricks up your sleeve, such as this 90 second keto bread!
You can eat this like a muffin or slice and toast it to make it into a keto English muffin.
The Best Keto English Muffin Recipe
This little muffin recipe is such a gem! It uses a combination of almond flour and golden flaxseed meal and even has an egg for added protein.
The recipe here is for the sweet version (which is only just slightly sweet) and uses stevia to keep the carbs down.
To make this keto microwave muffin into a keto English muffin, just slice it horizontally and toast the slices!
Alternatively, eat it as-is like a muffin. It’s delicious topped with a pat of butter!
90 Second Keto Bread
This recipe is for the famous 90 second keto bread!
But let’s be honest, it takes about 30 seconds to whip up the batter and 90 seconds to cook and then time to toast, so I feel like 2 to 3 minutes is a more accurate way to describe it.
Easy Variations on This Microwave Muffin
For the Non-Keto Version
If keeping this recipe keto isn’t a concern, you can omit the stevia and instead add 1 tablespoon coconut sugar.
Or omit the stevia and add 1 tablespoon honey or maple syrup and reduce the milk to 1 tablespoon.
For the Savory Version
This keto muffin in a mug is easy to make savory! Skip the stevia and add a pinch of onion powder and some chopped fresh herbs, such as rosemary or thyme, or aromatics like chives or scallions.
Keto Bread Cookbook
If you want more keto bread, you might enjoy the Keto Bread cookbook that Lara Clevenger and I wrote (together we are The Keto Queens)! This cookbook has 100 keto bread recipes.
Our goal with this cookbook was to make keto baking easy and straightforward enough for anyone. We have keto bread-like items, including waffles, pancakes, crepes, pie crusts, sub rolls, crackers, and the list goes on!
Check out our Palak Paneer recipe from the cookbook here. And take a peek at our recipe for “Wheat” Keto Bread Recipe with Yeast; I made a video to show you exactly how to make it!
More Keto and Low Carb Bread Recipes to Make
- Low Carb Biscuits (Red Lobster Cheddar Bay Biscuits Copycat)
- Low Carb Rye Bread
- Keto Buns
- Homemade Fluffy White Bread Recipe (Almost Zero Carb Bread)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Keto English Muffin Recipe (90 Second Keto Bread in the Microwave)
- 1 large egg beaten
- 2 tablespoons plain unsweetened almond “milk” or milk of choice
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons almond flour
- 2 tablespoons golden flaxseed meal
- 1/2 teaspoon baking powder
- 1 1g packet stevia
- 1 pinch salt
- Whisk together all ingredients in a microwave-safe mug until well combined.
- Microwave until cooked, about 1 minute, 30 seconds on high in a 1000W microwave.
- Serve as-is to eat it like a muffin.
- To eat it as an English muffin, slice in half or in thirds horizontally and toast the slices.
- Net Carbs: 4g per serving
- Make Ahead: To help this come together even quicker in the morning, you could pre-mix the dry ingredients (almond flour, flaxseed meal, baking powder, stevia, and salt). Store the dry ingredients in a glass jar so in the morning you just have to mix in the wet ingredients and microwave it.
- Paleo Version: Use canned unswetened full-fat coconut milk.
- To Make This Savory Instead of Sweet: Skip the stevia and add a pinch of onion powder and some chopped fresh herbs, such as rosemary or thyme, or aromatics like chives or scallions.
- The jam in these photos is my Sugar Free Strawberry Jam, but made with frozen raspberries instead of strawberries.
This post was first published on An Edible Mosaic on January 11, 2017. I updated it with new photos and more information on June 25, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
Laura | Tutti Dolci says
I love this idea, the muffin reminds me of a souffle!
Kimberly @ The Daring Gourmet says
Such a terrific idea for a fast and healthy breakfast!
lauren Kelly Nutrition says
This is so fun! Love it!
Amanda | The Kitcheneer says
Loving this quick and easy breakfast! This would make a great weekend option!
Faith, will this bake okay in a regular oven (I don’t microwave). If so, what temperature and for how long?
Diane, Yes! I love playing with this low-carb muffin recipe because it’s so versatile. I came up with a small-batch version that I bake in the oven (about 20 to 30 minutes at 375F), and I think this single-serving muffin would have a similar bake temp/time. I shared the full recipe on my Instagram page; here it is if you want to take a look.
Thank you for taking the time to reply, and for the second recipe. This is certainly muffin weather here in Central Oregon right now!