Keto English Muffin – 90 Second Bread

Keto English Muffins – The Best 90 Second Bread

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.

Instant yeast – makes the bread rise

Inulin – activates the yeast

Golden flaxmeal – absorbs the liquid and ads a bready flavour to the muffins

Almond Flour – use blanched almond flour or almond meal.

OPTIONAL

SEEDED ENGLISH MUFFIN

• 1 tablespoon flaxseeds plus extra for top
• 1 tablespoon pepitas roughly chopped, plus extra for top

How To Make Them

Honestl,y this keto english muffin recipe 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 Them

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 😂

More Recipes To Try

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. Low Carb Bread recipe

RAVING NEW FAN? Subscribe to our newsletter for more low carb keto recipes. Follow us on Facebook, Instagram or see all new recipes including Australian keto recipes on Pinterest.

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!

5 from 38 votes!

Cook ModePrevent your screen from going dark

Prep Time: 5 minutes mins

Cook Time: 2 minutes mins

Yeast activation: 30 minutes mins

Total Time: 37 minutes mins

Course: Breads

Cuisine: Australian, English

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 208kcal

Author: Megan Ellam

Servings: 8 Serves

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Ingredients 

1x2x3x

• ▢ 7 g (¼ oz) yeast dried yeast
• ▢ 3 tablespoons (3 tablespoons) warm water blood temperature
• ▢ 1 teaspoon (1 teaspoon) inulin or sugar (yeast will eat sugar)
• ▢ 70 g (2 ½ oz) golden flax meal
• ▢ 120 g (1 cups) almond meal
• ▢ 2 teaspoons (2 teaspoons) baking powder
• ▢ Pinch (Pinch) salt flakes
• ▢ 35 g (1 ¼ oz) butter
• ▢ 50 g (1 ¾ oz) sour cream
• ▢ 2 (2) eggs

OPTIONAL

SEEDED ENGLISH MUFFIN

• ▢ 1 tablespoon (1 tablespoon) flaxseeds plus extra for top
• ▢ 1 tablespoon (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.

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.

Your Own Notes

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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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