Keto English Muffins
Light, fork-split keto English muffins with all the craggy nooks for melting butter. Made from almond and coconut flour, each muffin has just 3.1g net carbs and comes together in under 30 minutes start to finish.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These keto English muffins give you all the toasty, butter-soaked comfort of the originals without the wheat or the carb crash. Fork-split them for those classic nooks and crannies, then toast for the perfect low-carb breakfast base.
Ingredients
- 1 1/2 cups (168g) almond flour
- 3 tablespoons (24g) coconut flour
- 2 tablespoons (14g) whole psyllium husk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) warm water
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut flour or almond flour, for dusting the pan
Instructions
- 1
Preheat the oven to 350F (175C) and lightly grease six 3-inch wide metal egg rings or a 6-cavity muffin-top pan. Dust the inside lightly with coconut or almond flour to mimic the classic cornmeal coating.
- 2
In a large bowl, whisk together the almond flour, coconut flour, psyllium husk, baking powder, and salt until evenly combined with no lumps.
- 3
In a separate bowl, whisk the eggs, melted butter, warm water, and apple cider vinegar until smooth. Pour the wet mixture into the dry ingredients and stir until a thick, sticky dough forms. Let it rest 5 minutes so the psyllium and coconut flour can absorb moisture.
- 4
Divide the dough evenly among the rings or cavities (about 1/4 cup each) and press flat with damp fingers to fill the rings and flatten the tops.
- 5
Bake for 16 to 18 minutes, until golden and firm to the touch and a toothpick comes out clean. Cool 10 minutes in the rings, then transfer to a rack to finish cooling.
- 6
To serve, split each muffin in half with a fork around the edge to create the signature craggy texture, then toast until golden and top with butter.
Tips & notes
- Always fork-split rather than knife-cut to get the classic nooks and crannies that catch melted butter.
- Store cooled muffins in an airtight container in the fridge for up to 5 days, or freeze split for up to 3 months and toast straight from frozen.
- No egg rings? Spoon the dough into a greased wide-mouth jar lid or shape into 6 thick rounds on a parchment-lined sheet.
Log this recipe in one tap
Save keto english muffins to CarbMeNot and track its 3.1g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto english muffins?
- Each muffin has 3.1g net carbs (8.1g total carbs minus 5g fiber), with 232 calories, 8.5g protein, and 19.5g fat. This recipe makes 6 muffins.
- Why do I need psyllium husk in this recipe?
- Psyllium husk gives the muffins a chewy, bready structure and the spring you expect from English muffins. Without it, almond-flour bakes tend to be crumbly and cake-like rather than sturdy enough to fork-split and toast.
- Can I make these dairy-free?
- Yes. Swap the melted butter for the same amount of melted refined coconut oil or a neutral dairy-free butter. The texture stays nearly identical and the carb count is unchanged.
