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muffins and vegetables on blue wood backdrop
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5 from 38 votes!

Keto English Muffins

Delicious Keto English Muffins that are an easy delicious gluten-free, low carb breakfast favourite. Spread with a slather of butter, your favourite sugar-free spreads, or make the perfect Bacon & Egg Low Carb English Muffins. So many ways to serve them up!
Prep Time5 minutes
Cook Time2 minutes
Yeast activation30 minutes
Total Time37 minutes
Course: Breads
Cuisine: Australian, English
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 8 Serves
Calories: 208kcal
Author: Megan Ellam

Ingredients

OPTIONAL

    SEEDED ENGLISH MUFFIN

    • 1 tablespoon flaxseeds plus extra for top
    • 1 tablespoon pepitas roughly chopped, plus extra for top
    Metric - US Customary

    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.

    Notes

    Low Carb English Muffins Ingredients Tips

    Butter – can be replaced with light taste oil, MCT oil or coconut oil.
    Blanched almond flour or almond meal –either is perfect for this keto English muffins recipe. No substitutes have been tested.
    Golden Flaxmeal – is available in most supermarkets. Brown linseed meal can be used (but will taste more bitter) or Oat Fibre can be used.
    Eggs – I use fresh free range eggs and I always whisk just before adding. The eggs are best added when they are at room temperature. Room temperature eggs is the secret to make non-eggy keto bread.

    Baking Tips

    The muffins are ready when it is lightly golden and springy to the touch. I bake in the microwave as it is quick and easy and you get muffins in a minute and a half. 
    I use a small half cup capacity ramekin to cook the muffins in. You can use a mug if you don't have one.

    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