2-MINUTE KETO ENGLISH MUFFIN: Soft On The Inside, Crusty On The Outside!

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– Hi, everyone, it's Maya
from WholesomeYum.com. And today, I'm showing you how to make a keto English muffin. This was one of my
first keto bread recipes and it's still one of my favorites because it's so quick and easy. It takes just 90 seconds in the microwave and there's an oven option if you need it. This low carb English muffin
has the perfect crumb, and nooks and crannies
for your favorite spread. It's so, SO good. Let's do this! (upbeat music) You only need five ingredients to make these keto English muffins, and they're all staples
in the keto pantry. We're using two types
of flour in this recipe. The combination gives
us a better consistency than just using one alone. We've got almond flour and coconut flour. I created both of these
under the Wholesome Yum brand because I wanted a consistency and a quality that I could count on. You can see the almond
flour is super fine. That gives us a really nice
texture in our English muffins. And the coconut flour
balances out the moisture. Different brands of coconut flour can have different moisture levels, so it's important to use one
that is similar every time.

Otherwise, you might end
up with varying results. The other ingredients we
have are really simple, a little pinch of sea salt, a bit of baking powder. Make sure your baking powder is fresh so that you get those
nice nooks and crannies. And some butter. If you don't wanna use butter, you can also use ghee or coconut oil. Both of those are great if
you're sensitive to dairy.

One thing that's convenient
about this recipe is that it's all made in just one ramekin. You want a four-inch ramekin. I actually just use this glass container. You can also use a 10-inch
or 12-inch stoneware ramekin or if your ramekins are smaller, just divide the batter into two of them. If you wanna make a bigger batch, just grab a few ramekins this size and bake them in the oven
all at the same time. Now that we have our ingredients ready, let's make this low carb English muffin. Start with a tablespoon of butter and add it to your ramekin. You can melt it in the
microwave for about 30 seconds or if you're making your
low carb English muffin in the oven, just place
the ramekin in the oven while it preheats and
it'll melt the butter during that time. Add three tablespoons of almond flour. That's really gonna give
you a really nice texture in your batter. 1/2 a tablespoon of coconut flour and a pinch of sea salt. Your English muffin won't be salty, but the salt just helps
balance out the flavor.

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Next, add 1/2 a teaspoon of baking powder. That's what will create
those nice nooks and crannies in the English muffin. Finally, crack an egg
right into the ramekin. No need to dirty up an extra bowl. Whisk it all together
right in the same ramekin. I like to use this little whisk for smaller containers like this. Keep whisking until it's nice and smooth. The next step is optional, but it can help to let the batter sit for about a minute to thicken. Batter that contains coconut flour tends to thicken as it
sits and the texture of your final English
muffing will be better if you let it thicken just a bit. Don't worry, it goes quick. Once your batter it thickened, use a little spatula
or the back of a spoon to smooth the edges. This will give your
English muffin a nice edge after it's done. Microwave for about 90 seconds or bake in the oven for 15 minutes at 350 degrees Fahrenheit. Once it's done, use a toothpick to check that your English muffin is ready.

It should come out clean if
you insert it in the center. The ramekin will be a little hot, so wait just a little longer until you're able to
hold it and run a knife along the edge to release. Flip over onto a plate. Then, I like to use a serrated knife, just like I use for other
breads, but smaller, to cut the English muffin in half. Nooks and crannies, here we come. Pop your English muffin in the toaster for the best texture. That way, it'll be nice and browned. (toaster clicking) Our keto English muffin is ready. It's golden and crisp on the outside and just look at those
gorgeous nooks and crannies. My favorite topping for
these English muffins is simply butter, but you can also use jam.

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I'll link a sugar-free jam I like below. Or you can try peanut butter,
any other nut butter you like, or even make a breakfast
sandwich with egg and bacon. This English muffin is
delicious any time of day. I hope you'll make this
keto English muffin soon. If you do, be sure to leave a comment, let me know what you think. And, post a photo,
hashtag it #wholesomeyum, so I can see it too. See you next time on Wholesome Yum where I share easy,
healthy, and keto recipes all with 10 ingredients or less.

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