Quick keto English Muffins

Quick keto English Muffins

Quick Keto English Muffins

This recipe is designed to teach everyone how to make quick keto English muffins
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Course: Breakfast, Main Course
Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 3 English muffins


  • 52 grams (1/2 cup) sunflower seed flour
  • 39 grams (6 TBS) fine flaxseed meal I use golden flaxseed meal
  • 6 grams (2 tsp) instant dry yeast, optional for flavor only
  • 12 grams (1 TBS) baking powder
  • 1 TBS dry seasonings, optional I used everything bagel seasoning
  • 2 large room temperature eggs


  • Sift the dry ingredients into a large mixing bowl until fully combined and there are no lumps in the dry ingredients. Stir the eggs into the dry ingredients until a smooth, wet, sticky dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl.
  • Allow the dough to sit at room temperature for 10 minutes to absorb some of the extra moisture. While the dough sits preheat a large nonstick skillet over medium heat for 3 to 5 minutes or until hot. After 10 minutes the dough will still be sticky but should be able to be handled.
  • Line a clean worksurface with parchment paper or a silicone mat. Lightly dust the worksurface with flour (I use oat fiber or coconut flour). Divide the dough into 3 portions. Lightly dust hands with flour and roll each portion into a smooth ball. Use hands to flatten the tops of each dough ball into a circle that is about 3 inches in diameter. (I use an egg ring to measure the size of the circle.
  • Use a flat spatula and transfer the shaped sough portions into the preheated nonstick skillet. if your skillet is not cast iron or nonstick lightly grease the skillet before transferring the dough to the skillet. Leave space between each dough portion for an even cook. Cover the skillet with a lid.
  • Cook over medium heat for 3 to 5 minutes or until brown on the bottom. Uncover the skillet. Turn the muffins over. Keep the skillet uncovered. Cook another 2 to 3 minutes or until browned on both sides. Remove the English muffins from the skillet and transfer them to a wire rack. Allow the muffins to cool completely before slicing them.
  • When ready to eat, turn the muffins on their side. Cut the muffins horizontally to create a top and bottom. Eat at room temperature or reheat in the toaster or oven. Serve these warm with the spread and/or filling of choice.

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