English Muffins (w/Almond Flour)

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Going gluten-free or keto shouldn’t mean that you have to miss out on your favorite comfort foods. These keto English muffins are super simple to put together, and they still have those fluffy pockets of air that make English muffins so special. The best part? They are made with almond flour, making them gluten-free, low-carb, and grain-free. They are even paleo! What superstars. Let’s jump in and make them.

Ingredients Needed for Keto English Muffins

Makes one 4-inch muffin

1 tablespoon dried, finely grated coconut or coconut flour

4 tablespoons almond flour

1/8 teaspoon baking soda

1/2 teaspoon butter, melted

1 egg white

2 tablespoons milk (dairy or plant-based, unsweetened)

Step-by-Step Recipe Instructions

Step 1: Preheat the oven to 350F.

Step 2: Grease a 4-inch oven-safe ramekin.

Step 3: Mix all ingredients in a small bowl.

Step 4: Transfer the mixture to the greased ramekin.

Step 5: Bake for 12 minutes until lightly golden on the top.

Step 6: Let it cool for 15 minutes. Then, use a rubber spatula to remove the muffin from the ramekin.

Step 7: Slice the muffin in half and toast before serving.

Tips for Perfect Keto English Muffins

The soft insides of the muffin toast up better than the outsides, so make sure you cut the muffin in half before you start toasting.
Make sure your ramekin is well greased, or your muffin will stick and not come out. If you are worried about this, line the bottom of the ramekin with a small circle of parchment paper.
After mixing, let the batter sit for 5 minutes so that the almond flour can properly absorb the liquid ingredients.

Nutritional Information

Serving: 1 muffin

Calories: 205
Carbohydrates: 6g
Protein: 7g
Fat: 13g
Net carbs: 3g

Variations and Flavor Enhancements

You can add a bunch of different herbs or spices to your batter. Italian seasoning, sesame seeds, and even curry spices for an extra kick! You could also mix in shredded cheese or diced jalapenos for a cheesy and spicy twist. The possibilities are endless!

Serving Suggestions and Storage Tips

To ensure your muffins don’t get boring throughout the week, try a variety of breakfast options: almond butter with sliced fruit, avocado, lemon juice, and fetta; cream cheese with tomato; ricotta with peaches and honey; or even hummus with roasted veggies. Or, go the traditional route and serve it with a big blob of tasty butter to keep it 100% keto.

You can make a batch of these in advance and store them covered in the fridge for up to three days. To freeze, wrap untoasted pre-made and sliced English muffins in parchment paper, then place them in separate ziplock bags. They’ll keep in the freezer for a minimum of two months. Remember to increase the recipe quantities if you want to make a bigger batch!

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FAQs

Can I toast these English muffins?

Yes, you can toast keto English muffins. In fact, it is recommended! Toasting gives them a deliciously crisp exterior while maintaining a soft interior. Simply slice them in half and toast them in a toaster or shallow pan.

Can I use all coconut flour instead of almond flour?

While it’s possible to use coconut flour, it requires significantly less quantity because coconut flour absorbs more moisture than almond flour. If you decide to substitute, you’ll need to adjust the liquid ingredients accordingly. A general rule of thumb is to use about 1/4 to 1/3 cup of coconut flour for every cup of almond flour. But we don’t recommend using just coconut flour for this particular recipe as it ends up being too sweet and not having the right texture.

Are these muffins suitable for meal prep?

Definitely! keto English muffins are excellent for meal prep. You can make a batch ahead of time and store them as needed. They are versatile and can be used for breakfasts, sandwiches, or snacks throughout the week.

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Author: Sarah Ryan

Ingredients