Can I substitute the almond milk with another milk?

Yes. Any milk of choice may be used, but for low-carb integrity we recommend unsweetened almond milk, coconut milk or a low-net-carb alternative. Just avoid sweetened milks which add hidden carbs.

Can I use a whole egg instead of just the egg white?

Absolutely. Using a whole egg will make the muffin slightly richer and more egg-flavored. Some testers prefer only the white for a lighter taste.

Is this recipe gluten free?

Yes, there is no wheat flour or gluten-containing agent in this recipe. However, as always, check your individual ingredients (e.g., almond flour) for cross-contamination if you have strict gluten intolerance.

Can I scale the recipe to make more than one muffin at a time?

Yes. While this tutorial is for one serving, you can double or triple quantities and divide batter into multiple ramekins, or use a muffin tin. Cook times will vary slightly. Many low-carb recipe authors prepare a batch ahead for the week.

What’s the difference between an English muffin and other muffins?

Classic English muffin is a small, round, flat yeast-leavened bread typically made from wheat flour, split horizontally and toasted. Our low-carb version is not yeast-based it uses baking soda and flours suited for keto but mimics the shape and texture of an English muffin, delicious when toasted.

Keto English Muffin Recipe, Low-Carb, Easy & Delicious

Keto English Muffin

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A quick, low-carb keto friendly English muffin made with coconut flour and almond flour, ideal for breakfast or sandwiches.

Author: Emily
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: 1 serving 1x
Category: Breakfast,
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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1 tablespoon coconut flour
4 tablespoon blanched almond flour
1/8 teaspoon baking soda
1/2 teaspoon coconut oil (or butter)
1 egg white
2 tablespoon unsweetened almond milk (or any milk of choice)

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Instructions

Grease a 4-inch or 6-inch microwave-safe ramekin or bowl and set aside.
In a small mixing bowl, combine your dry ingredients and mix well. Add the rest of the ingredients and whisk together until a batter remains.
Transfer your mug muffin batter into the greased ramekin. Microwave for 90 seconds. Remove the muffin from the microwave and use a rubber spatula to gently lift it out of the ramekin.
Slice the English muffin in half and toast it before enjoying it.
For oven instructions: Preheat oven to 180 °C / 350 ° F. Grease a 4-inch or 6-inch oven-safe ramekin. Mix all the ingredients in a small mixing bowl. Transfer to the oven-safe dish. Bake for 10-12 minutes or until a skewer comes out clean from the center. Use a rubber spatula to remove from the ramekin before slicing in half and toasting.

Nutrition

Serving Size: 1 serving
Calories: 205
Sodium: 0 mg
Fat: 13g
Carbohydrates: 6g
Fiber: 3g
Protein: 7g

Find it online: https://www.recipescommunity.com/keto-english-muffin-recipe/