Keto English muffins

Keto English muffins

A flat bread made from only three ingredients – eggs, coconut flour and baking powder. Perfect for breakfast or the kids' lunch boxes.
December 10 2016 recipe by , photo by , nutritional review by in Recipes, Bread

Keto English muffins

A flat bread made from only three ingredients – eggs, coconut flour and baking powder. Perfect for breakfast or the kids' lunch boxes.
USMetric
3 servingservings

Ingredients

  • 2 2 eggeggs
  • 2 tbsp 2 tbsp coconut flour
  • ½ tsp ½ tsp baking powder
  • 1 pinch 1 pinch salt
  • 1½ oz. 45 g butter or coconut oil, for frying
This recipe has been added to the shopping list.

Instructions

Instructions are for 3 servings. Please modify as needed.

  1. Mix together coconut flour, baking powder, and a pinch of salt in a bowl.
  2. Crack the eggs into the bowl and whisk together. Let sit for a few minutes.
  3. Place three dollops of the batter in a frying pan with melted butter, on medium-high.
  4. Turn the bread after a couple of minutes and fry some more.
  5. Serve with butter and your favorite topping.

Tip!

You can also bake them in the oven for about 10 minutes at 400°F (200°C) in a well-greased cupcake tin (about 3 inches in diameter). They will be more like bread, but lower in fat.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2

84 comments

  1. 1
    Gay Corran
    December 14 2016
    Please tell us: by "tablespoon", do you mean the standard American measuring tablespoon? The English tablespoon is much larger, being serving spoon size. Clarification would help with all your delicious-looking recipes.
    Reply: #2
  2. 2
    Reply to comment #1 by Gay Corran
    Peter Biörck Team Diet Doctor
    December 14 2016
    Hi!

    We use American measuring. (1 US Tablespoon is 0,83 Eng Tablespoon).

    Please tell us: by "tablespoon", do you mean the standard American measuring tablespoon? The English tablespoon is much larger, being serving spoon size. Clarification would help with all your delicious-looking recipes.

  3. 3
    Gay Corran
    December 14 2016
    Thank you for your reply. That's very helpful.
  4. 4
    Chris Gielnik
    December 22 2016
    Please could you state on recipes when butter is stated on the recipe whether the butter is salted or unsalted as some recipes come out quite salty. As an example the bulletproof coffee should be made with unsalted butter, but it is not stated on the recipe.
    Reply: #8
  5. 5
    Teresa
    December 23 2016
    Love the recipe, it turned out delicious!!! Thank you!
  6. 6
    Sarah
    January 23 2017
    Make these in a cupcake tin with one frozen raspberry in the centre
  7. 7
    Brenda
    March 6 2017
    Very easy to make, but quite tasteless. And I say this as someone who loves both eggs and coconut flour.
    :(
  8. 8
    Reply to comment #4 by Chris Gielnik
    Helene
    March 27 2017
    I would always use unsalted butter if it doesn't state salted. Especially in baking.
  9. 9
    Marilyn
    May 2 2017
    Love these! Full of flavor, in my opinion.
  10. 10
    diana
    May 15 2017
    Hello. Can I use almond flour instead of coconut flour? if yes amount is the same? thank you
  11. 11
    TerriLH
    May 17 2017
    I'd like to see substitutions offered for baking powder in these recipes, as it contains corn starch and I can't have corn.
    Reply: #33
  12. 12
    etm
    July 18 2017
    I am also wondering about almond flour. I think it would work fine. Too much coconut in my diet gives me a histamine reaction for some reason (itchy throat, ears, skin, runny nose... generally unpleasant, unfortunately!)
  13. 13
    Nadia
    October 14 2017
    There is a lot of recipes here that uses Coconut flour, but not everybody likes the taste.
    Is it possible to use Soy flour instead?
  14. 14
    Raza
    December 11 2017
    Really good English muffins. If you add more salt, the taste turns out to be good. Can be eaten with berries or served with herbal tea
    Reply: #21
  15. 15
    LindaZaroyko
    December 29 2017
    also good if you add about 1/2 teaspoon each of nutmeg and cinnamon
  16. 16
    Lynn
    December 30 2017
    These are a great substitute for dropped scones aka Scotch pancakes.
  17. 17
    Robin
    February 4 2018
    First the good news, they were pretty good and simple to make, however the bad news, I had a stomachache within minutes and am still not feeling well a few hours later.
  18. 18
    Brandy
    February 11 2018
    I make these on sundays and have for breakfast every morning. Just add a little butter and some homemade low carb jam...yummy
  19. 19
    Celia
    February 17 2018
    I found these really easy to make. And for someone who is new to keto, I was super excited about these. Turns out they taste very little, which is fine considering the ingredients. My biggest issue with these were how dry they are. It felt like swallowing sand :(

    Does anyone how any ideas or suggestions on how to make them less dry? :)

    Reply: #20
  20. 20
    Reply to comment #19 by Celia
    Type2ForLife
    February 22 2018
    Maybe add some fat like cream, cream cheese, yogurt, or sour cream? May also be able to use less coconut flour (measuring dry ingredients by volume is so inexact) or extra egg?
  21. 21
    Reply to comment #14 by Raza
    Linda
    February 25 2018
    Hi Raza, I totally agree to use more salt!
  22. 22
    Vageesha
    March 7 2018
    I logged in the recipe to My Fitness Pal and it's showing net carbs as 4gm per serving. Can you please tell me why that's happening?
    Reply: #31
  23. 23
    Aunty Annie
    April 5 2018
    Delicious! Followed the tips above by adding a spoonful of greek yoghurt to the batter and frying in plenty of butter. Once cooked, I dusted with cinnamon and served with a bit more greek yoghurt and a handful of berries... light and fluffy.. not dry and grainy at all. Lovely.
  24. 24
    Jenna
    May 3 2018
    Tasted really eggy and greasy. Very bland. Sorry don't like it
  25. 25
    krista ileen
    May 21 2018
    I felt that mine came out like a coconut corn bread in texture and taste. I think they are a bit more like a pancake than an English muffin.
  26. 26
    Nancy
    May 31 2018
    I thought the original recipe was very eggy and coconut tasting. So, I substituted the coconut flour for soy flour (Bob's Red Mill organic whole ground) and even added an extra tbsp so it wouldn't be so have so much egg taste. It's MUCH better and even has less carbs (but more protein, since its soy). I'd say its more like a hardier pancake than english muffin, but really satisfied the craving for something bready. Great with cream cheese.
  27. 27
    Catherine
    June 1 2018
    Just made the pancakes, when cool had some raspberries and cream,
    DELICIOUS !!!! felt like I was eating a lovely cake. Bread buns in the oven now!.
  28. 28
    Kim
    June 5 2018
    Mine turned green half way down? Over cooked egg or a muffin pan problem?
  29. 29
    Bobbi
    June 10 2018
    I made this and liked it. I could see where you could throw some add ins in as well. I found though that making it for three servings it was quite eggie. I also think that it could use more baking powder. I would like to see this rise enough that you could slice it and toast it.
  30. 30
    Julie
    July 17 2018
    I thought these were very good. I love an english muffin with peanut butter and these absolutely fit the bill. Some have said they are dry, yes they are and so are english muffins. You have to put something on them. I am going to try toasting one tomorrow to see if I can get it to crunch. Additionally, mine rose up quite puffy enough so that I could slice through and make 2 halves. With the peanut butter I did not taste any egg or the coconut flour. I would likely add a little more salt next time to perk up the flavor a bit, they seemed a bit on the plain side of tasty to me. All in all, I absolutely will make them again and will likely try using this same mix with some tweaks for puffier silver dollar pancakes.
  31. 31
    Reply to comment #22 by Vageesha
    Julie
    July 17 2018
    It's because of the ingredients, when you import a recipe MFP just grabs a random list of ingredients. Go back through and specify your brands you will get a much more accurate carb count. For example on this recipe I imported it and it came back with 2 net carbs for me with generic ingredients. When I specified Bobs Red Mill Organic Coconut Flour and Rumford reduced sodium aluminum free baking powder and swapped the 3 tbs of butter (for frying) with 1 tbs Nutriva butter flavor coconut oil, it dropped from 197 calories and 4 g carbs 2 g fiber to 111 calories, 3 carbs and 2 g fiber.
  32. 32
    Julie T.
    August 16 2018
    I added an extra pinch of salt and some Lakanto monk fruit sweetener. Tasted just like Hawaiian coconut pancakes!
  33. 33
    Reply to comment #11 by TerriLH
    Carol L
    August 24 2018
    You can make your own baking powder. I make mine fresh for each batch: 2 tsp Cream of Tartar to 1 tsp baking SODA. If you are going to make a large batch, add 1 tsp ARROWROOT powder.
  34. 34
    LuAnn
    September 21 2018
    Missing my traditional English muffin so I tried this recipe. Sadly, nothing at all like the real thing. Eggy taste and just blah. :( Miss real bread so much but I am sticking to it!
  35. 35
    JuliaInNM
    September 23 2018
    I love this recipe! NOTE: I used a hand mixer to mix the batter, as it added air and fluff to the mix. The final product was sponge-like, not dry at all. Curious to see if they crisp up under the toaster tomorrow.
    I tried this recipe on both the stove top in a pan and in the oven in silicone Texas-sized super muffin molds. I prefer the muffins because they are uniform in size & shape.
    I increased the recipe 2 1/5 times and it made 7 sizable muffins.
    I added a pat of coconut oil to each muffin mold, popped in the oven for 30 seconds to melt, then added the batter. My English Muffins rose 1" each (I am at 7500ft high altitude), so I think I may be able to slice them, but we may just eat one for top and another for bottom buns for our sandwiches. This recipe can be adapted to make them savory (add fresh herbs, onion/garlic powders) or sweet (cinnamon, vanilla, keto friendly sweeteners). I will definitely make these again and again.
  36. 36
    Julie
    October 14 2018
    How long can these last in the fridge?
  37. 37
    Anna
    November 8 2018
    I made these exactly as directed & loved them. Topped them with scrambled eggs, smoked salmon & spinach - delicious!
  38. 38
    Joseane
    December 10 2018
    Can I store them in the refrigerator? If so, for how long?
    Reply: #39
  39. 39
    Reply to comment #38 by Joseane
    Kristin Parker Team Diet Doctor
    December 11 2018

    Can I store them in the refrigerator? If so, for how long?

    Yes, in general keto baked goods can be stored in the refrigerator for 5-7 days.

  40. 40
    Katja
    January 14 2019
    I just made this recipe for Keto English Muffins for the first time. It was a HUGE hit!!!!! I made it for my soulmate and he kept saying he felt like he was cheating having his breakfast. I had to pull up your nutritional info to show it to him. I will be subscribing to your channel for more recipes. I love this recipe because my honey loves it and it is perfect for his new Keto diet. On top of that I am down to my last couple cups of coconut flour and this is perfect until my order comes in. Thank you so much for this recipe!!
  41. 41
    Donna
    January 29 2019
    I'm not sure I would call them English muffins. The texture is too cakey instead of bread-like. It was more like a pancake. I thought it was a little bland, so I made one with some cinnamon and vanilla added before I fried. It was delicious and tasted very similar to the French toast I used to make with bread. When I still ate bread. It was very dense and filling and I couldn't finish even one. But it still made for a nice breakfast, with a couple slices of bacon added.
  42. 42
    Jon
    February 6 2019
    Could someone specify in grams how much butter is needed for this? a tbsp doesn't tell me much, the amount in grams would be much more accurate.
    Reply: #43
  43. 43
    Reply to comment #42 by Jon
    Kristin Parker Team Diet Doctor
    February 6 2019

    Could someone specify in grams how much butter is needed for this? a tbsp doesn't tell me much, the amount in grams would be much more accurate.

    You can select Metric instead of US measurements. The toggle is at the top of the list of ingredients.

  44. 44
    Jon
    February 6 2019
    Hi Kristin.
    Changing it to metric does not change the tbsp butter to grams, it keeps it in tbsps
    Reply: #46
  45. 1 comment removed
  46. 46
    Reply to comment #44 by Jon
    Kristin Parker Team Diet Doctor
    February 7 2019

    Hi Kristin.
    Changing it to metric does not change the tbsp butter to grams, it keeps it in tbsps

    It gives the 15g weight in parentheses right next to the Tablespoon measurement.

  47. 47
    Pat
    March 4 2019
    Is the mixture supposed to be liquid-ish like pancake or cake mixture? Mine turned out very thick so I added extra egg but it didn't become any better and the bread turned out very fat.
  48. 48
    Laura
    March 7 2019
    Sorry but these were horrible! Absolutely NOTHING like an English muffin. Better off going without!
  49. 49
    Carol
    April 10 2019
    Can you use egg whites instead of whole eggs to cut down in the eggy taste? If yes, what would be the amount? Thanks!
    Reply: #50
  50. 50
    Reply to comment #49 by Carol
    Kristin Parker Team Diet Doctor
    April 11 2019

    Can you use egg whites instead of whole eggs to cut down in the eggy taste? If yes, what would be the amount? Thanks!

    We have not tested this recipe using only the egg whites.

1 2

Leave a reply

Reply to comment #0 by

.