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.

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.
3 servingservings


  • 2 2 eggeggs
  • 2 tbsp 2 tbsp (15 g) coconut flour
  • ½ tsp ½ tsp (2.5 g) baking powder
  • 1 pinch 1 pinch salt
  • 3 tbsp 3 tbsp butter or coconut oil, for frying


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 breads after a couple of minutes and fry some more.
  5. Serve with butter and your favorite topping.


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.

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  1. Gay Corran
    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. Peter Biörck Team Diet Doctor

    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. Gay Corran
    Thank you for your reply. That's very helpful.
  4. Chris Gielnik
    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. Teresa
    Love the recipe, it turned out delicious!!! Thank you!
  6. Sarah
    Make these in a cupcake tin with one frozen raspberry in the centre
  7. Brenda
    Very easy to make, but quite tasteless. And I say this as someone who loves both eggs and coconut flour.
  8. Helene
    I would always use unsalted butter if it doesn't state salted. Especially in baking.
  9. Marilyn
    Love these! Full of flavor, in my opinion.
  10. diana
    Hello. Can I use almond flour instead of coconut flour? if yes amount is the same? thank you
  11. TerriLH
    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. etm
    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. Nadia
    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. Raza
    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. LindaZaroyko
    also good if you add about 1/2 teaspoon each of nutmeg and cinnamon
  16. Lynn
    These are a great substitute for dropped scones aka Scotch pancakes.
  17. Robin
    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. Brandy
    I make these on sundays and have for breakfast every morning. Just add a little butter and some homemade low carb jam...yummy
  19. Celia
    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. Type2ForLife
    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. Linda
    Hi Raza, I totally agree to use more salt!
  22. Vageesha
    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. Aunty Annie
    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. Jenna
    Tasted really eggy and greasy. Very bland. Sorry don't like it
  25. krista ileen
    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. Nancy
    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. Catherine
    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. Kim
    Mine turned green half way down? Over cooked egg or a muffin pan problem?
  29. Bobbi
    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. Julie
    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. Julie
    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. Julie T.
    I added an extra pinch of salt and some Lakanto monk fruit sweetener. Tasted just like Hawaiian coconut pancakes!
  33. Carol L
    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. LuAnn
    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. JuliaInNM
    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. Julie
    How long can these last in the fridge?
  37. Anna
    I made these exactly as directed & loved them. Topped them with scrambled eggs, smoked salmon & spinach - delicious!
  38. Joseane
    Can I store them in the refrigerator? If so, for how long?
    Reply: #39
  39. Kristin Parker Team Diet Doctor

    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. Katja
    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. Donna
    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. Jon
    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. Kristin Parker Team Diet Doctor

    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. Jon
    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. Kristin Parker Team Diet Doctor

    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. Pat
    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. Laura
    Sorry but these were horrible! Absolutely NOTHING like an English muffin. Better off going without!
  49. Carol
    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. Kristin Parker Team Diet Doctor

    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.

  51. Jen
    Add 8 oz container dry shredded parmesean cheese, garlic powder, chives or dill. Roll into balls place on baking sheet lined with parchment. Press to flatten. Bake til golden,turn halfway through to brown both sides. This recipe is a perfect base for any seasonings. Even better the say after as they dry a bit and become more chewy and bread-like but delicious either way. This is an awsome staple recipe for an keto meal. Thanks!
  52. Maria
    I added a tbsp of Greek yogurt to the recipe and they are lovely even on their own!
  53. Judith Pickett
    Just had these for my lunch! So nice I had two! I am new to this and had coconut yogurt (a few too many carbs!) Yum though, I will get better at toppings :)
  54. Jill
    I add a packet of stevia to each batch for the perfect amount of sweetness. I can only get 5 silver dollar pancake sized pieces out of this recipe and we always fight over who gets it. ;)
    This is super versatile:
    Make breakfast sandwiches with avocado, fried egg, cheese and sausage patty or Turkey, swiss cheese. Cream cheese and avocado or toast after cooking in the toaster and use sugar free jelly or add cinnamon and vanilla to the batter, fry and serve with Walden farm pancake syrup.

    It's so easy with just 3 ingredients to make up fresh every morning. Do let the batter rest for at least 5 minutes before cooking

    P.s. add a dollop of sour cream and chives along with
    onion powder and garlic to batter for yummy biscuits to go with dinner. Brush the top with rosemary butter.

  55. Courtney
    I just made this recipe and was astonished by how easy it was!! Didn't turn out at all like English muffins, but an incredibly good substitute for bread. I needed something to serve with a fried egg because I love sopping up the runny yolks with toast. Instead of frying the bread in the pan I put them in a well greased cupcake tin in the toaster oven, and they turned out almost exactly like cornbread muffins. I sliced them in half, put a pat of butter on each half and threw them back in the toaster oven for a couple minutes to crisp up the inside. I am going to use the leftovers today for lunch with cream cheese and smoked salmon. YUM.
  56. heather
    mine turned out really eggy , where did i go wrong ? it just tasted like scrambled eggs with a hint of coconut.
  57. Terrie
    These are absolutely delicious! I doubled the recipe (QTY 5 instead of 6) and baked them for 10 minutes in the oven using a bagel pan. They came out looking like donuts. I added butter and they taste really good! Not dry at all. I also used salt from a grinder.
  58. Kim
    These are awesome, so simple and easy to make.
  59. Elizabeth Delury
    These are gross, I don’t think you should be able to call these a English muffin. They have no flavor and smell bad.

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