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.
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

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 breads 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

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Dairy free #6

Following a healthy dairy-free diet doesn’t have to mean depriving yourself — and this week’s meal plan is proof of that.

On the menu, we have some spice-heavy keto dishes like our Sindhi-style lamb curry. Additionally, there are some quick and easy weeknight favorites such as our tasty tuna zoodle salad and chicken stir-fry.

While following this plan, if you’re not a big fan of certain ingredients, feel free to swap them. If, for example, you don’t enjoy eating lamb, you could always substitute it for chicken or beef.

The same goes for vegetables. If there’s something you don’t fancy, change it for another low-carb veggie. Check out our visual vegetable guide for more inspiration.

Get ready to enjoy some of our favorite keto meals while staying below 20 grams of net carbs per day.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
1 2

80 comments

  1. 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!
  2. Maria
    I added a tbsp of Greek yogurt to the recipe and they are lovely even on their own!
  3. 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 :)
  4. 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.

  5. 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.
  6. heather
    mine turned out really eggy , where did i go wrong ? it just tasted like scrambled eggs with a hint of coconut.
    Reply: #70
  7. 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.
  8. Kim
    These are awesome, so simple and easy to make.
  9. 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.
  10. Rachel
    Is there something to sub for eggs? Im vegetarian and I do not buy them but i must have a low carb bread for my sausage, just found out i have gestational diabetes in my first pregnancy :(
    Reply: #61
  11. Kristin Parker Team Diet Doctor

    Is there something to sub for eggs? Im vegetarian and I do not buy them but i must have a low carb bread for my sausage, just found out i have gestational diabetes in my first pregnancy :(

    Unfortunately there is not a good substitute for the eggs in this recipe. You may find our vegetarian guide helpful.
    https://www.dietdoctor.com/low-carb/keto/vegetarian

  12. askapril
    They tasted too eggy to me and lacked flavor. Next time I make them, I will add seasonings. I think they can great potential.
  13. Kate
    I made these today and I was really disappointed. They were very thin, and tasted like a stale egg omelet.
  14. kkp50662
    Is it possible to substitute almond flour for the coconut flour?
    Reply: #65
  15. Crystal Pullen Team Diet Doctor

    Is it possible to substitute almond flour for the coconut flour?

    This recipe was not tested with almond flour. If you attempt the substitution, you will need to add at least twice as much almond flour as it is not as thirsty as coconut flour. Be sure to adjust the nutritional values to reflect the substitution.

  16. karine
    Is the amount of carbs for one of the breads or for the 3?
    Reply: #67
  17. Crystal Pullen Team Diet Doctor

    Is the amount of carbs for one of the breads or for the 3?

    The nutrition information listed is for one.

  18. Marie
    I’ve tried them this morning. They were delicious but too dry.. Any solution?
    Reply: #69
  19. Kerry Merritt Team Diet Doctor

    I’ve tried them this morning. They were delicious but too dry.. Any solution?

    They may have been over cooked? If not, you may try reducing the flour slightly or increasing the butter/coconut oil slightly.

  20. SasaFab
    Mine too :( eggy, hard, and the texture is too rough.
  21. FredFreddy
    I think a lot of you keto folks have lost your taste buds. I turned scrambled eggs into sandy eggs. They literally sucked all the moisture out of my mouth. I am new to keto but not new to cooking. I know how to cook. I followed the directions. Got a pile of dog food and against my better judgement I cooked it. For everyone that gave this 5 stars...good one. You got me good. For everyone looking try this...eat some top soil. It will be more moist.
    Reply: #72
  22. Crystal Pullen Team Diet Doctor

    I think a lot of you keto folks have lost your taste buds. I turned scrambled eggs into sandy eggs. They literally sucked all the moisture out of my mouth. I am new to keto but not new to cooking. I know how to cook. I followed the directions. Got a pile of dog food and against my better judgement I cooked it. For everyone that gave this 5 stars...good one. You got me good. For everyone looking try this...eat some top soil. It will be more moist.

    Thank you for sharing your feedback.

  23. Jennifer
    I left them in the pan too long - my error. I only ever make the minimum amount of any recipe to begin with in case I don't like it. I'll do these again (without overcooking!) and probably have with berries and cream next time.
  24. SJ
    I love to experiment with recipes. Right away looking at the recipe, I knew I would need to tweak it for my personal taste. Before even attempting to make my very first GF, skillet bread I read the reviews which helped me a lot. I am a flavor person so I knew I would need more salt and some sort of seasoning to make this palatable. The next thing I did was adjust the egg/GF flour ratio. I do not like a lot of egg. Here is what I did and it came out great! I stuck to the 3 serving listed above: 2 tablespoons almond flour (Bob's Red Mill) 1 tablespoon Coconut Flour, 1/2 tsp. Baking Powder and 1/4 tsp Arrowroot powder, generous Himalayan Pink Sea Salt (I did not measure), Garlic Powder, Pepper, and 1 large Organic/CF egg, touch of olive oil (since I used only 1 egg). The consistency of these was perfect in the bowl, moist but not to wet or dry. I used a copper ceramic non-stick skilled with a touch of avocado oil and I cooked these up to perfection. They taste awesome and the texture is great. They actually slice like an English muffin. I ate my plain with a little butter but would be so good with avocado and salmon or bacon. YUMMY. If you cook a lot and love experimenting you will be able to take a base recipe like this and suit it to your needs. I knew I did not want my super eggy and I use Coconut flour a lot in baking (which can have a sweet taste) so I like using both Almond and Coconut. I am not trying to lose weight and I don't have DM so I am highly concerned about net carbs. I have autoimmune and I just want to reduce inflammation and eat right. I love that these are home made (no preservatives) and I use mainly organic ingredients so I know what I am getting. Enjoy because this can be amazing if you are willing to play around with the recipe and make it just how you like it.
  25. Ruth
    These turned out much better than I expected. I read the reviews and added a tablespoon of cream cheese to the mix, I left it to sit for 10mins. I also added the egg yolks first then whisked up the whites a bit before adding too. It's a firm mix - I didn't know how it was supposed to look and was worried it was not runny enough! My first time using coconut flour and I'm converted!
    Reply: #76
  26. Kerry Merritt Team Diet Doctor

    These turned out much better than I expected. I read the reviews and added a tablespoon of cream cheese to the mix, I left it to sit for 10mins. I also added the egg yolks first then whisked up the whites a bit before adding too. It's a firm mix - I didn't know how it was supposed to look and was worried it was not runny enough! My first time using coconut flour and I'm converted!

    Thanks for sharing! So glad you enjoyed them!

  27. Monica
    Horrible! Don't call it bread when it's crumbly. On a quest to try a good low carb recipe.
    Reply: #78
  28. Crystal Pullen Team Diet Doctor

    Horrible! Don't call it bread when it's crumbly. On a quest to try a good low carb recipe.

    Thank you for your feedback. One must be careful to not overcook low carb breads as they can be dry if overcooked.

  29. Janet H
    I followed the recipe, using cream of tartar and bicarbonate of soda 2:1 and using Australian tablespoon (4x5g teaspoons) measure. I heated the oven-style barbecue to 200C then turned it down a smidge, sprayed the barbecue plate with olive oil and divided the batter into two decent-sized blobs which I smoothed slightly. I turned them over after 3 minutes, first giving a quick spray of olive oil to the top of the batter. About 2 more minutes and they were on the plates and smothered with 2 teaspoons salted butter and topping of choice. He liked it and I loved it! Thank you.
    Reply: #80
  30. Crystal Pullen Team Diet Doctor

    I followed the recipe, using cream of tartar and bicarbonate of soda 2:1 and using Australian tablespoon (4x5g teaspoons) measure. I heated the oven-style barbecue to 200C then turned it down a smidge, sprayed the barbecue plate with olive oil and divided the batter into two decent-sized blobs which I smoothed slightly. I turned them over after 3 minutes, first giving a quick spray of olive oil to the top of the batter. About 2 more minutes and they were on the plates and smothered with 2 teaspoons salted butter and topping of choice. He liked it and I loved it! Thank you.

    Thanks for sharing!

  31. Rosebud
    I made these, using serving (1person). Can you tell me whether 1g carbs is total, I got 3 small of the muffins out of the mixture amount or is it for individual muffins
1 2

Leave a reply

Reply to comment #0 by