If you miss english muffins on a keto diet, this recipe is going to make your day. These keto english muffins are soft, golden, and have that classic shape you know and love.
They’re made with almond flour and a few other simple low carb ingredients. No specialty equipment needed either – just a skillet and a lid.
The texture is surprisingly close to the real thing. When you split them open with a fork, you actually get those little nooks and crannies that make english muffins so good with butter.
Each muffin is low carb and keto friendly, so you can enjoy them for breakfast without worrying about your carb count.
Toast them up and load them with butter, cream cheese, or use them as a base for eggs benedict. They work just as well as the original.
Why You’ll Love This Recipe
Tastes Like the Real Thing – These keto English muffins have that classic buttery and slightly tangy flavor that makes you forget they are low carb.
Nooks and Crannies Included – Split them with a fork and you get those signature pockets that hold melted butter and toppings perfectly.
Perfect Bread Substitute – Use them for breakfast sandwiches or eggs benedict and finally enjoy those meals again on keto.
Recipe Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1 tbsp Psyllium Husk Powder
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3 large Eggs
- 3 tbsp Melted Butter
- 1 tbsp Apple Cider Vinegar
How To Make
Step 1
In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Add the eggs, melted butter, and apple cider vinegar. Stir until a thick, uniform dough forms.
Let the dough rest for 3 minutes so the psyllium husk absorbs the moisture and the dough firms up.
Step 2
Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten it into a thick disc about 3 inches wide and 3/4 inch tall. Keep the edges as smooth as possible for an even shape.
Step 3
Heat a large non-stick skillet over medium-low heat and lightly grease it with butter. This is key – the heat must be low enough to cook the muffins through without burning the outside.
Step 4
Place 2 to 3 muffins in the skillet, leaving space between them. Cover the skillet with a lid and cook for 5 to 6 minutes, until the bottoms are golden brown and the tops start to look set around the edges.
Step 5
Carefully flip each muffin, cover again, and cook for another 4 to 5 minutes until the second side is golden and the center is cooked through. Repeat with the remaining muffins.
Step 6
Let the english muffins cool for a few minutes. Split them open with a fork by piercing around the edge, just like traditional english muffins, to get those signature nooks and crannies. Toast them and serve with butter, cream cheese, or use as a base for eggs benedict.
Tips
The Resting Step Really Matters
Don’t skip the 3-minute rest after mixing the dough. Psyllium husk keeps absorbing liquid during that time, and the dough will go from sticky and loose to firm enough to shape.
If you try to form the muffins right away, the dough will stick to your hands and the discs won’t hold their shape in the skillet. Just wait the full 3 minutes and it becomes so much easier to work with.
Keep the Heat Low and Use the Lid
Medium-low is the sweet spot here. These muffins are thicker than a pancake, so they need time for the heat to reach the center. If the heat is too high, the outside will burn while the inside stays raw and doughy.
The lid traps steam inside the skillet, which helps cook the top and middle of each muffin without having to crank up the heat. Without it, you’ll end up flipping the muffin to a golden brown exterior but biting into a wet center.
If your first batch browns too fast, turn the heat down a little more for the next round. Every stove is different, so adjust as you go.
Use Psyllium Husk Powder, Not Whole Husks
This recipe calls for psyllium husk powder, which is finely ground. If you use whole psyllium husks instead, they won’t absorb moisture the same way and the dough won’t bind together properly.
The texture will also be off. Whole husks can leave visible bits throughout the muffin and make it feel gritty instead of smooth. Make sure the label says “powder” or “finely ground.”
More Recipes
- Keto Cottage Cheese Biscuits
- Keto Cottage Cheese Dinner Rolls
- Keto Blueberry Muffins
- Keto Cottage Cheese Cloud Bread
- Keto Soft Pretzel Bites
Frequently Asked Questions
Why do my keto English muffins taste gummy or doughy in the center?
This usually happens when the heat is too high. When the skillet is too hot, the outside browns quickly while the inside stays undercooked. Keeping the heat at medium-low and covering the skillet with a lid is really important because it lets the muffins cook through gently, almost like a mini oven.
Also, make sure you let the dough rest for the full 3 minutes before shaping. The psyllium husk needs that time to absorb moisture, and skipping this step can leave you with a wet center that never fully sets.
Keto English Muffins
Ingredients
Equipment
Method
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Add the eggs, melted butter, and apple cider vinegar. Stir until a thick, uniform dough forms. Let the dough rest for 3 minutes so the psyllium husk absorbs the moisture and the dough firms up.
- Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten it into a thick disc about 3 inches wide and 3/4 inch tall. Keep the edges as smooth as possible for an even shape.
- Heat a large non-stick skillet over medium-low heat and lightly grease it with butter. This is key - the heat must be low enough to cook the muffins through without burning the outside.
- Place 2 to 3 muffins in the skillet, leaving space between them. Cover the skillet with a lid and cook for 5 to 6 minutes, until the bottoms are golden brown and the tops start to look set around the edges.
- Carefully flip each muffin, cover again, and cook for another 4 to 5 minutes until the second side is golden and the center is cooked through. Repeat with the remaining muffins.
- Let the english muffins cool for a few minutes. Split them open with a fork by piercing around the edge, just like traditional english muffins, to get those signature nooks and crannies. Toast them and serve with butter, cream cheese, or use as a base for eggs benedict.