When I originally created this Keto English Muffin recipe back in 2018 I wanted a better alternative to keto 90 second bread.
I am sorry to all the fans of 90 second bread but to me it tasted all kinds of wrong. While I should admit I only tried it when I first started a ketogenic diet I have not wanted to revisit. However, I loved English muffins and had to have a go at making a recipe we would all love.
This is a keto bread recipe that I totally rate. Hopefully by now you should know I am very fussy when it comes to low carb bread recipes.
KETO ENGLISH MUFFIN INGREDIENTS
The ingredients in these low carb muffins are relatively easy to source. Inulin is found in most health shops, but as I have stated in notes you can use sugar or honey as the yeast will consume it. Other than that most ingredients are straightforward.
- 7 g yeast dried yeast
- 3 tablespoons tepid water blood temperature
- 1 teaspoon inulin or sugar (yeast will eat sugar)
- 70 g golden flax meal or golden flaxseeds for TM
- 120 g almond meal
- 30 g whey protein isolate
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt flakes
- 35 g butter
- 50 g sour cream
- 2 eggs
OPTIONAL
SEEDED ENGLISH MUFFIN
- 1 tablespoon flaxseeds plus extra for top
- 1 tablespoon pepitas roughly chopped, plus extra for top
HOW TO MAKE KETO ENGLISH MUFFINS
Honestly this keto english muffin recipe / keto 90 second bread is not hard. I have tried to make it tasty and yeasty. I wanted a keto bread that was similar to a real English muffin.
Once upon a time I used to make sourdough English muffins and boy were they good. I wanted to make this recipe a little closer to my old recipe but still an easy keto bread recipe.
CONVENTIONAL METHOD
- Mix yeast, water, inulin (or sugar) and cover in cling film and a silicone mat or towel. Leave to rest in a warm place until foamy and double in size
- Add all ingredients, including activated yeast to a large bowl. Stir until well combined.
- Rest dough 5 minutes. Scoop 50g of dough into 8 greased ramekins. Smooth tops with wet fingers. Cover in clingfilm and allow to rise for 30-60 minutes. Scatter with seeds if using.
- Cook muffin in microwave for 90 seconds. Toast and serve with choice of toppings.
THERMOMIX® METHOD
- Mix yeast, water, inulin (or sugar) and cover in cling film and a silicone mat or towel. Leave to rest in a warm place until foamy and double in size
- Mill flaxseed or flax meal 7 seconds/speed 10.
- Place all ingredients into mixer bowl including activated yeast. Mix 15 sec/speed 4.
- Scrape sides of mixer bowl and mix together well with spatula. Follow instructions from Step 3 above.
WHAT TO SERVE WITH LOW CARB ENGLISH MUFFINS
While I am prone to a bit of butter and Vegemite on just about anything I love English muffins in a big breaky or Benedict.
Keto Eggs Benedict is always popular as is a great Avocado Smash recipe! Use these as a very simple keto pizza base or low carb grilled cheese sandwich. Dammit! Now I am wanting grilled cheese 😂
WANT MORE CRAZY GOOD BREAD RECIPES?
It is no secret I am still a bread fan. I work hard to bring you easy keto bread recipes. Here are just a few of my favourites or you can check out our super STELLAR 🤣Keto Breads eBook. There is a super-sized index for you to check through before placing your order.
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Keto English Muffins
Ingredients
- 7 g yeast dried yeast
- 3 tablespoons warm water blood temperature
- 1 teaspoon inulin or sugar (yeast will eat sugar)
- 70 g golden flax meal
- 120 g almond meal
- 2 teaspoons baking powder
- Pinch salt flakes
- 35 g butter
- 50 g sour cream
- 2 eggs
OPTIONAL
SEEDED ENGLISH MUFFIN
- 1 tablespoon flaxseeds plus extra for top
- 1 tablespoon pepitas roughly chopped, plus extra for top
Instructions
CONVENTIONAL METHOD
- Mix yeast, water, inulin (or sugar) and cover in cling film and a silicone mat or towel. Leave to rest in a warm place until foamy and double in size
- Add all ingredients, including activated yeast to a mixing bowl. Stir until well combined.
- Rest dough 5 minutes. Scoop 50g of dough into 8 greased ramekins. Smooth tops with wet fingers. Cover in clingfilm and allow to rise for 30-60 minutes. Scatter with seeds if using.
- Cook muffin in microwave for 90 seconds. Toast and serve with choice of toppings.
THERMOMIX® METHOD
- Mix yeast, water, inulin (or sugar) and cover in cling film and a silicone mat or towel. Leave to rest in a warm place until foamy and double in size
- Mill flaxseed or flax meal 7 sec/speed 10.
- Place all ingredients into mixer, including activated yeast; mix 15 sec/speed 4.
- Scrape down sides of mixer and stir with a spatula to ensure it is evenly combined. Follow instructions from Step 3 above.
This 90second bread looks delicious perfect breakfast idea. I need to try this.
These English muffins were the perfect solution for a friend of mine who is strictly keto. But I loved them too. It was fun baking with new ingredients! So tasty.
Yum! This sounds delicious! Especially with bacon & eggs! 😀 Love this easy recipe! Thank you!
I love this alternative to the regular English muffin. It’s seems so delicious with bacon and eggs.
Hi Megan I am loving being in your 365 group! Been in it for over a year now. My family and I now enjoy so many of your recipes every week plus you feel like a neighbour to me as I too am in the Hunter Valley. I am just wondering what I could replace the yeast with in this recipe?
Hi Jayne, you can just omit the yeast or add an extra teaspoon of baking powder as the yeast is used to give it a bread like consistency. And a big “howdy neighbour” 😝