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Keto English Muffin – 90 Second Bread

This super tasty and easy Keto English Muffin recipe is going to have you so excited!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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 and herbs and tomatoes on blue wood backdrop

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.

OPTIONAL

SEEDED ENGLISH MUFFIN

  • 1 tablespoon flaxseeds plus extra for top
  • 1 tablespoon pepitas roughly chopped, plus extra for top
avocado on a muffin

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.
muffins on a pinterest banner

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 😂

eggs benedict on a muffin

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.

  1. Good For The Soul Bread
  2. Low Carb Focaccia
  3. Daily Keto Bread
  4. Hemp Seedy Bread
  5. Cauliflower Wraps
english muffins and a breakfast bowl

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muffins and vegetables on blue wood backdrop

Keto English Muffins

Ready in just a few minutes this Keto English Muffins recipe is the best ever!
0 from 0 votes
Prep Time: 5 mins
Cook Time: 2 mins
Yeast activation: 30 mins
Total Time: 37 mins
Course: Breads
Cuisine: Australian, English
Keyword: 90 second bread, keto 90 second bread, keto english muffins, keto muffin
Recipe Category: Low Carb
Calories: 208kcal
Author: Megan Mad Creations Hub
Servings: 8 Serves
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Ingredients

  • 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

    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 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.

    Notes

    1. Muffins can also be baked in oven at 170℃ for 10 minutes.
    2. Whey protein isolate makes the muffin light and more bread-like. I do not recommend leaving it out.
    3. Almond meal can be substituted for a mix of sunflower/pepita meal for a nut free version.
    4. Yeast is optional. It can be left out of the recipe.

    Nutrition

    Serving: 1serve | Calories: 208kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 193mg | Potassium: 225mg | Fiber: 5g | Sugar: 1g | Vitamin A: 208IU | Calcium: 113mg | Iron: 2mg | Magnesium: 49mg | Net Carbs: 2g
    Tried this recipe?Mention @meganellam or tag #madcreations!

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      2 Comments

    • Jayne says:

      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?

      • Megan Mad Creations Hub says:

        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” šŸ˜

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