Easy Microwave Paleo English Muffin

4.34 from 6 votes

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 Time2

Cook Time2

Total Time4

Course: Breakfast

Servings: muffin

Calories: 279kcal

Author: Jean Choi

Ingredients

1 tbsp coconut oil melted
2 tbsp coconut flour
1 tbsp blanched almond flour
2 tbsp full-fat coconut milk Revised: Full fat coconut milk will work best. Other milks will yield a crumbly muffin.
1 large egg yolk
1/4 tsp baking powder
Pinch of sea salt

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.

Video

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