Quick Keto Eggless English Muffin

4.5 stars, average of 61 ratings

Quick Keto Eggless English MuffinPin recipeFollow us 119.8k

I love this quick and easy low-carb Microwave Eggless English Muffin! It’s ready in just a few minutes making it perfect for busy mornings. It’s great with a smear of butter or used to make awesome breakfast sandwiches.

To make this recipe egg-free, we used "flax egg" instead of regular eggs. For every egg you simply need to mix 1 tablespoon of flax meal with 3 tablespoons of water. Here’s two favorites of mine:

  • Smoked salmon + goat cheese + microgreens + roasted tomato + chipotle mayo
  • Fried egg, avocado, bacon, cheddar

If you don’t need these to be eggless, simply switch out the flax egg for one large egg.

Hands-on Overall

Nutritional values (per serving)

Net carbs2.6 grams
Protein5.9 grams
Fat24.5 grams
Calories263 kcal

Calories from carbs 4%, protein 9%, fat 87%

Total carbs7 gramsFiber4.4 gramsSugars1.2 gramsSaturated fat8.7 gramsSodium460 mg(20% RDA)Magnesium80 mg(20% RDA)Potassium195 mg(10% EMR)

Ingredients (makes 1 serving)

Instructions

  1. Melt the butter in a ramekin in the microwave just until melted. To prepare the "flax egg", mix the flax meal and water.
  2. Place the almond flour, coconut flour, salt, baking powder and melted butter in a ramekin.
  3. Stir in the "flax egg" and microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
    Quick Keto Eggless English Muffin
  4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired. Serve immediately.
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted) and cook for about 8-10 minutes or until cooked in the centre. Quick Keto Eggless English Muffin

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g1.3 g3 g37 kcal
Water, still
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g3.9 g9.5 g106 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g15 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.5 g0 g0 g3 kcal
Total per serving
2.6 g5.9 g24.5 g263 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (23)

Oh these are amazing!! I am so impressed. Have only been doing keto for two weeks and only tried making these with egg, but they are so easy and lovely! Tried just with butter and with a burger and spicy mayo and they are fab. Need to make chia jam to try on them next. Thank you so much

Reply

Thank you so much for your kind words, I'm glad you enjoyed!

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Hi ....has anybody tried baking this in a 9x5 loaf pan? How does it turn out? How many multiples of the recipe are required for a well risen loaf?Thanks.

Reply

Hi Sonia, I suppose you could do that as long as you line it with a parchment paper so you can easily remove it. It may be more crumbly so fine-tuning the baking time is crucial.

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I made these with the real egg because the flax version kept falling apart.  I love the egg muffins because they taste EXACTLY like cornbread to me!  I am going to have these on the side with a bowl of chili!

Reply

Hi Jill, I'm glad you enjoyed! I made them a few times too and one thing I realised is that they have to be cooked for longer compared to the egg version. So I cooked them for a total of 2 minutes and 30 seconds in intervals and then let them cool for 10 minutes. The ones I cooked for less were fragile.

Reply

Do you think there is a way to premix the dry ingredients, to have a large batch "just add water" ready?
I know they are fairly quick, but you know how some mornings start...

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Absolutely! You can mix the dry ingredients together and then just add water. The mixture should weigh about 1 oz/ about 1/4 cup. I hope this helps 😊

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Wow this is fantastic - i feel like its the flax that gives it such a great taste.
I have made quite a few low carb/keto breads and this is by far the best.
Thank you so much!!

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Thank you Shannon!

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merci my husband wont say it taste eggy xx

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I really enjoyed this.  As someone else said, it has a bread mouthfeel.  It reminds me of oat bread in texture and taste.  I microwaved it for 2.5 minutes, let it sit for 2 minutes, and toasted it. I’ve made it various ways using butter or coconut oil, and I much prefer the butter as the oil gave the muffin a strong coconut flavor.

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Thank you Krissie, I'm glad you enjoyed!

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Hi,  Thank you for sharing fabulous recipe!
After I took out from ramekin, I put them in oven toaster and toast it.  It is done like KFC biscuits.  This is good for Afternoon tea as well!
I enjoy KetoDiet app.com.
Thank you Martina!

Reply

Thank you Keiko!

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Do you bake these in separate ramekins or a loaf pan when baking in an oven?   Thank you for sharing your recipes.  

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Hi Wendy, I'd use separate ramekins but if you don't mind too much about the shape I suppose you could bake them in a baking tray or loaf pan too.

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About how many 30 second increments do you use?  Mine never firmed up.  It stayed sort of crumbly.  I ate it like oatmeal and it was good that way, but I was hoping for "bread".

Reply

I think you may need to let it cool down to firm up. I'll ask Lauren if she can help here!

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Hi Carol, this recipe takes about 3 minutes total in the microwave from start to finish. How long did you microwave for?

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This has been one of the BEST keto breads I've made so far! It was firm, gave the true bread-like mouthfeel and was crunchy! I'm making them again today to use as a hamburger bun!  Thank you!

Reply

What size ramekin do you use to make these? I wouldn't want them to overflow.

Reply

These are 1-cup ramekins 😊

Reply