Comments on: Quick 2-minute Low Carb Keto English Muffin Recipe

By: Brenda Bennett

Brenda Bennett — Sat, 04 Apr 2026 16:26:00 +0000

In reply to Nicole. Hi Nicole, you must have skipped past all the written content above the recipe card, which is where I try to answer as many questions to the recipe that I often get, it's under the title Keto English Muffin FAQs, yes you can bake it in the oven.

By: Nicole

Nicole — Sat, 04 Apr 2026 14:57:55 +0000

I would love to try this recipe but I don’t own a microwave (read some research on its health effects and got rid of it many years ago – funnily along with 8 out of 9 colleagues who read it as well). I don’t suppose there’s a healthier way to prepare these…?

By: Brenda Bennett

Brenda Bennett — Sun, 11 Jan 2026 15:16:13 +0000

In reply to Krystyn. Thanks for sharing!

By: Krystyn

Krystyn — Sun, 11 Jan 2026 02:45:31 +0000

wow these were good ! they turned out so nice. definitely can taste the peanut butter but I love it. definitely need to be toasted a couple of times, but was really nice with eggs and Salami

By: Brenda Bennett

Brenda Bennett — Sun, 04 Jan 2026 11:32:08 +0000

In reply to Jojo. I've not tested either of those in this recipe, but yes regular milk would work.

By: Jojo

Jojo — Sat, 03 Jan 2026 18:32:48 +0000

can I use ww flour or oat flour and regular milk? I can’t afford the others. 🙁

By: Sarah

Sarah — Fri, 07 Nov 2025 19:32:16 +0000

In reply to Peggy.

Thank you for asking for clarification, I was confused too! They turned out great – pretty fluffy and not dense, but not tall enough to split into 2 halves each. I used peanut butter and added 1 tsp. Allulose for sweetness. I will definitely make these again!

By: Brenda Bennett

Brenda Bennett — Mon, 13 Oct 2025 12:45:13 +0000

In reply to Anita. You can swap any nut butter you like, answered above in blog post content under FAQs for all swaps and substitutions.

By: Anita

Anita — Mon, 13 Oct 2025 12:39:19 +0000

what can be substituted for nut butters? I don’t have them.

By: Brenda Bennett

Brenda Bennett — Sat, 20 Sep 2025 14:14:26 +0000

In reply to Peggy. Hi Peggy, so you are making everything in one bowl to heat the nut butter and butter in a bowl, then add all remaining ingredients to that bowl of melted nut butter. Once you mix it all together you then divide it evenly into 2 ramekins and cook each.

By: Peggy

Peggy — Fri, 19 Sep 2025 13:47:06 +0000

ok i am still confused. i understand that the butter and nut butter need to be melted, but i am confused by the wording. step 2 seems say to put the butters in one bowl, but then in step 6 it seems to imply they are in two bowls, so i just need clarification on the directions if you could please. once i melt the butter/nut butters, where will they be? in one ramekin or split between two and then do i split the rest into the two ramekins and stir it with the butters that are in each already?

By: Keen

Keen — Fri, 18 Apr 2025 15:33:12 +0000

This doesn’t work for me. It is sort of breadlike, but not english muffin like at all. Plus I had to toast it to the point of burning to get the sogginess out of it. I can appreciate that it only take about 5 minutes to whip up, but I won’t be making it again. Thank you for the recipe though.

By: Brenda Bennett

Brenda Bennett — Thu, 10 Apr 2025 18:56:27 +0000

In reply to Elizabeth Probelski. The butter and nut butter need to be melted first to incorporate better.

By: Elizabeth Probelski

Elizabeth Probelski — Thu, 10 Apr 2025 17:17:47 +0000

Is there A specific reason why you have to put the nut butter and butter in the ramekin before you put the other ingredients in. Well Would it work To just put the nut butter and butter in with the other ingredients and then divide it evenly between the ramekins. It just seems like an extra step that’s not necessary. Happy to divide up the nut butter and the butter. What are your thoughts?

By: Brenda Bennett

Brenda Bennett — Wed, 09 Apr 2025 11:35:17 +0000

In reply to Chris. Thank you!