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You can make the fluffiest Paleo English Muffin in less than 5 minutes using the microwave! It’s a low carb and  keto recipe that’s so easy and delicious.

Easy Microwave Paleo English Muffin (Low Carb, Keto)

If I knew how easy it was to make a grain free, paleo English muffin, I would’ve been eating this all the time. But now that I finally realize how simple it is, this recipe is going to be on repeat both on weekdays and weekends because it’s so dang easy to make and takes less than 5 minutes.

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Not only is this Paleo English Muffin made with healthy and simple ingredients, all you need is a microwave and a mug for a quick and easy breakfast that you can top with whatever you heart desires. I like to top mine with grass fed butter and spread some of my Paleo Orange Blueberry Jam. It’s seriously so delicious and fluffy!

Easy Microwave Paleo English Muffin (Low Carb, Keto)Easy Microwave Paleo English Muffin (Low Carb, Keto)

And best of all, this muffin is low carb and keto without any added sugar, so it’s perfect for anyone who is craving bread on a low carb or low sugar diet (like me!). I’m not keto, but I tend to be low carb most of the time because that’s what makes me feel best with even energy throughout the day. I do love a gluten free toast now and then, but I feel like I can eat this English muffin anytime without giving me a sugar crash afterwards.

I think I’m going to need to make an eggs benedict recipe with these paleo English muffins and share with you soon. It’s one of my favorite brunch items and I haven’t been able to enjoy it in a long time without substituting the bread with sweet potatoes or home fries. I’m actually super excited about it so stay tuned, friends!

Easy Microwave Paleo English Muffin (Low Carb, Keto)

Easy Microwave Paleo English Muffin (Low Carb, Keto)

4.34 from 6 votes
Servings: 1 muffin

Easy Microwave Paleo English Muffin

By Jean Choi
You can make the fluffiest Paleo English Muffin in less than 5 minutes using the microwave! It's a low carb and keto recipe that's so easy and delicious.
Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
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Video

Ingredients 

Instructions 

  • In a microwave safe mug, add coconut oil and tilt the mug to spread it around the bottom and the sides.
  • Add the rest of the ingredients and stir well with a fork, making sure there are no separated bits on the bottom.
  • Use the back of a spoon to flatten out the top of the batter.
  • Microwave for 1 minute 30 seconds until set.
  • Use a knife to loosen up the edges and flip the ramekin or mug to remove the English muffin. 
  • Cool for 5-10 minutes, then slice the English muffin in half.
  • If you'd like, toast the muffin halves before serving with your favorite toppings and condiments! I like mine with some grass fed butter and some Paleo Orange Blueberry Jam

Notes

Don't have a microwave? You can also bake it in a oven safe ramekin for 8-10 minutes at 350 degrees F.

Nutrition

Serving: 1serving, Calories: 279kcal, Carbohydrates: 10g, Protein: 6g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 195mg, Sodium: 78mg, Potassium: 126mg, Fiber: 5g, Sugar: 1g, Vitamin A: 260IU, Calcium: 128mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

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Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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16 Comments

  1. today tv schedule says:

    This is a great recipe! I love that it is low carb and keto. I am going to make these for my husband for breakfast tomorrow.

  2. Amanda Hall says:

    Question: my English muffins seemed to come out pretty sweet not as English muffiny as I thought they would…what am I doing wrong? I checked and it wasn’t sweetened coconut so I am at a loss.

    1. Jean Choi says:

      Almond flour and coconut flour can taste slightly sweet. Unfortunately, these are some of the few keto-friendly flours so you can’t avoid that with this recipe.

  3. Lindsay C. says:

    3 stars
    I found this to be incredibly dry and not at all like an English muffin. It was closer to a biscuit texture in my opinion, and it was a bit crumbly. I could tell from the amount of coconut flour that it would probably be dry but I went with it anyway, and I was right. It had good flavor, and it worked as something to put my breakfast sandwich on, but it was so dry it was hard to swallow. Have you ever tried switching the amounts of coconut and almond flour? If I make it again, I will try that and see if it works better. But I think English muffin texture is just something you can’t replicate without gluten ๐Ÿ™

  4. Laurie says:

    Canโ€™t wait to try this! Do you think this would work with a gelatin egg?

    1. Jean Choi says:

      I’ve never tried, so I can’t say!

  5. Erika says:

    5 stars
    I make this recipe regularly. SO easy, so convenient. And I have never made it in the microwave! Also, I always use a whole egg, it just makes the muffin bigger and fluffier. These don’t keep longer than a day in my experience, so if I know I won’t have time in the morning to make one, I cook it at night and just toast it in the morning. This recipe is a winner!

  6. april says:

    3 stars
    Thanks for this video. my daughter is making this right now. she’s 7 and excited! In the video is calls for almond milk but in the recipe is calls for full fat coconut milk. I’m going to try almond milk and cross my fingers. Thanks for this recipe!

    Just took out of the microwave. Very moist. looks promising, putting in toaster now… half broke. but the other side looks delicious. Not my favorite texture. but will do in a pinch.
    Thanks for sharing.

    1. Jean Choi says:

      Thanks! I originally used almond milk, but realized coconut milk works better so the bread doesn’t fall apart which I explain in the ingredients. So I highly recommend you don’t sub with any other milk!

  7. MyDarlin says:

    eating mine right now with mayo, ham and cheese for a quick meal. I cant say it’s an English muffin, but its satisfying.

  8. Amy says:

    5 stars
    These look super tasty! Thanks for sharing the recipe.
    I donโ€™t want to be critical (because I will try this recipe!), however this is definitely NOT Whole30 okay. Whole30 is very clear that any breads recreated using paleo ingredients are not approved on Whole30 You have a lovely page and Iโ€™d hate for you to get backlash from the Whole30 community.

    1. Jean Choi says:

      Thanks for letting me know, Amy! I’ll go ahead and fix the labels. I was a bit nervous it might be bordering SWYPO territory so I really appreciate your input.

  9. Marie says:

    5 stars
    I was going to say that mine turned out a little dry. But I am just a numpty and I totally forgot to put butter on it when it had finished toasting. My sweet craving was too strong for me to take the time to think straight before nomming it lol ? I didn’t have the jam though. I only had frozen fruit in the house so I put blackberries and a little honey on it. I will definitely be making this again.

    1. Jean Choi says:

      Haha, so glad you enjoyed it! If you want it a bit more moist, you can increase the coconut oil a little bit. And such a great idea about the honey! I think I’m going to try it with some almond butter as well. ๐Ÿ™‚

  10. Linda C says:

    5 stars
    Tomorrow is Motherโ€™s Day but I am so excited to
    surprise my husband with this super easy and
    quick English Muffin recipe. This is genius.
    Thank you for sharing, Jean, and a Happy
    Motherโ€™s Day to you. Hope your family spoils
    you.

    1. Jean Choi says:

      Thank you so much!! I hope your husband loves this recipe. You are too sweet and I hope you have a wonderful Mother’s Day as well. ๐Ÿ™‚