Almond Flour Free Low Carb Keto English Muffin Recipe
These Almond Flour Free Low Carb Keto English Muffins are Grain Free, Gluten Free, Nut Free, Keto and can also be Paleo. Making Healthy Homemade English Muffins at home has never been easier!
Low-Carb English Muffins
When I first posted my 2 -Minute Low Carb English Muffin, I had no idea it would be such a big hit!
Everyone was asking for a larger quantity so I adapted my single serving to make 4-6 servings in this recipe depending on the mold you use.
For this recipe, I decided I’d try standard English Muffin rings I found on Amazon that are 4 inches in diameter.
They worked perfectly and were just the right size for the family. You can also make these using smaller ramekins that are about 4 ounces each and you will have a smaller English Muffin but you can get 6 servings from this recipe instead of 4.
Why You’ll Love These Low Carb English Muffins
If you’ve been following a keto diet or low-carb diet, chances are you’ve missed grabbing a warm English muffin for breakfast. These homemade low carb English muffins are the perfect solution for satisfying those bread cravings without using wheat flour.
Unlike a regular English muffin from the grocery store, these are completely grain free, gluten free, and almond flour free when made with sesame flour. They’re made with simple ingredients, come together in just a few basic steps, and freeze beautifully for meal prep.
They’re perfect for:
- avocado toast
- keto breakfast sandwiches
- keto eggs Benedict
- sugar-free jam and butter
- cream cheese
- peanut butter or almond butter
- savory toppings like eggs, bacon, sausage or cheese
Whether it’s your first time making keto bread or you’ve tried dozens of keto bread recipes, this recipe is one you’ll come back to again and again.
English Muffin Rings vs. Ramekins
I love using English muffin rings because they create that classic perfect size and flat shape that reminds me of the real thing. If you don’t own English muffin rings, don’t worry.
You can easily use:
- single ramekins
- a 4-inch ramekins
- even several separate batches if that’s what you have available.
Smaller ramekins will create slightly thicker muffins and give you about six servings instead of four larger ones.
Whichever option you choose, be sure to lightly grease the bottom of the ramekin or muffin ring so the muffins release easily after baking.
Keto English Muffins
In the original 2 Minute English Muffin I had used almond butter.
I tried it with cashew butter, but ended up wanting to make these nut free. Below you’ll also see I used heavy cream in the recipe, but to make these paleo just swap with almond milk.
Why Cooling Is So Important
One of the biggest mistakes people make with homemade keto bread is slicing it too soon.
Allowing the muffin to cool for at least 5-10 minutes gives the eggs and healthy fats time to set, creating a much better texture. If sliced immediately, the center may seem softer than it actually is.
For the best results, let them cool completely before storing them in an airtight container.
The next day, simply slice and toast until lightly golden brown for the closest texture to traditional English muffins.
The outside develops a beautiful golden brown crust while the inside stays soft with plenty of little air pockets. Although the texture of traditional English muffins is difficult to duplicate without wheat flour, these come surprisingly close.
Once toasted, they have a wonderfully crisp exterior and tender interior that’s perfect for sandwiches or your favorite breakfast toppings. They’re one of my favorite keto bread recipes because they truly satisfy those bread cravings while keeping the net carbs low.
Don’t ask me how I achieved those pockets of nooks and crannies, I have no idea, but isn’t it lovely?!
Ingredient Swaps
One of my favorite things about this recipe is how flexible it is.
Tahini
Tahini creates a wonderfully neutral flavor while keeping these completely nut free.
You can also substitute:
Sesame Flour
Sesame flour keeps this recipe completely almond flour free.
If nut allergies aren’t a concern, blanched almond flour works well too.
Heavy Cream
Heavy cream creates a richer texture.
For a Paleo version, swap with unsweetened almond milk.
Butter
You can use:
- unsalted butter
- ghee
- coconut oil
All three provide plenty of healthy fats that fit perfectly into a ketogenic lifestyle.
Frequently Asked Questions
Can I make these dairy free?
Yes. Replace the heavy cream with unsweetened almond milk and use coconut oil instead of butter.
Can I make these Paleo?
Absolutely. Use almond milk instead of heavy cream and choose either coconut oil or ghee.
Why didn’t my muffins rise?
Make sure your baking powder is fresh. Expired baking powder won’t provide enough lift.
Can I cook these in the microwave?
For a single serving, my viral 2-minute English muffin recipe is still my favorite. This larger batch is designed for the oven to create the best texture.
How many net carbs are there?
Each full-size English muffin contains approximately 5 grams net carbs, making them an excellent option for anyone following a ketogenic or low-carb diet.
Can I freeze them?
Yes! After cooling completely, slice them first so they’re ready to toast straight from the freezer.
Storage Tips
Once cooled completely, store leftover muffins in an airtight container at room temperature for up to two days.
For longer storage, refrigerate for up to one week.
These also freeze exceptionally well.
Wrap each muffin individually before placing them into a freezer bag. When you’re ready to enjoy one, thaw overnight or toast directly from frozen
Low Carb Nut Free English Muffins
Brenda’s Notes:
- I made these in English Muffin forms I found on Amazon that were 4 inches in diameter. You can make these smaller in ramekins that are 4 ounces each and you will be able to make 6 servings instead of 4.
- The Nutrition Info will change for 6 smaller Servings: Calories: 234 Fat: 20.3g Sat Fat: 5.9g Sodium: 312mg Cholesterol: 110mg Carbs: 6.9g Fiber: 1.3g Sugars: 1.3g Protein 7.8g Net Carbs: 5.6
- You can also use nut butter like cashew, peanut butter or almond as I did in my 2 Minute English Muffin.
- These can be baked, cooled and frozen individually!
- Heres’s another NUT FREE version: 1 Minute Low Carb Cinnamon English Muffin (nut free)!
Low Carb Nut Free English Muffins (Grain Free, Gluten Free)
Video
Ingredients
- 1/4 cup tahini or sunflower seed butter or peanut butter if no allergy
- 3 tbsp ghee coconut oil or butter
- 1/4 cup sesame flour or almond flour if no nut allergy
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup heavy cream or almond milk for paleo
- 3 eggs beaten
Instructions
- Preheat oven to 350 degrees.
- In a microwavable bowl or in a small saucepan on the stove, combine the tahini paste and the butter and heat on low or 30 seconds in the microwave. Stir to combine.
- In another bowl whisk together the sesame flour, salt and baking powder.
- Stir that into the tahini mixture.
- Pour in the heavy cream and stir to combine.
- Last add the eggs and stir to combine.
- Grease a baking pan if using English Muffin molds or grease 8 oz ramekins.
- Pour the batter evenly into the forms or ramekins. I used a little more than 1/4 cup in each English Muffin form. You will use less when dividing into 6 ramekins.
- Bake for 20 minutes or until a toothpick in center comes out clean.
- Allow to cool for about 5 minutes.
- Gently remove and slice in half.
- Toast as desired and enjoy!
- These can be baked, cooled and frozen individually.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
I used almond butter (cashew butter is on order) and the muffins have an ammonia smell/taste. As lovely as they looked, I ended up throwing them all out. I tried a trick I read on another blog, and it helped diminish the odor, but not eliminated it. No one else seems to be mentioning the smell.
Any ideas?
Never noticed a smell and I prefer cashew butter when making these.
I hate that ammonia smell, and it is likely the almond (butter, flour) interacting with the baking soda. Try the cashew butter the blogger reccommends.
Hello, I’m on a Keto diet so do you think this same recipe will work with all real butter and Half and half for the liquid?
Thanks!
Yep! I’ve tried that and it works great!
Is it 8 carbs per muffin?
Yes, that is rather confusing. The nutrients say “4 servings”, are those 4 muffin forms? You only mention “six ramekins” but no number for the forms.
I just made these and also made some in a frying pan just like a pancake! It worked great!
These were absolutely delicious! I have tried many nut butter based muffins and breads these are the best and will now become my go to recipe. I didn’t have the time or ramekins so is used my mini loaf pan. They turned out great. In trying to figure out how to add orange flavor for the next batch. Also will try with pumpkin seed flour and sunflower seed butter so my daughter (who has a tree nut allergy) can enjoy these also. Thank you!
I’ve read through all the comments but only see dairy milk mentioned once but it’s that you could sub anything for milk. I’ve been working through a gigantic pail of non-fat powdered milk because it’s a breeze to reconstitute and I’m thinking it might be fine for this recipe, will definitely try it.
I was wondering if the milk sub was just for dairy free reasons? Thanks!
Made these today, just WOW!!! Used peanut butter as that is what I had on hand. The texture is PERFECT!!! I pan-fried mine in coconut oil then added butter. OMG. So good. Thank you!!
Hi Brenda, I can’t wait to try these english muffins they look so good, do you think I could double this recipe? I know sometimes in baking it doesn’t work to double recipes.
You should be able to.
I made these last night and accidentally used baking soda instead of baking powder. They baked up nicely and tasted great at first, but then the after taste was so strange…. I think I’m tasting the baking soda (1 1/2 tsp seems like more then usual?) it’s pretty much not edible. I had to throw it out 🙁
I want to try again with baking powder but I’m afraid the high quantity might have the same effect. Has anyone else experienced this? I would hate to waste so much cashew butter again $$$$
Thanks!!
Mine had an ammonia smell, had to throw them out. It has to do with a chemical reaction between almond flour and baking soda/powder. Too much alkaline that needs an acid balance. http://ketointhe.uk/post/76128336951 offers a solution. Try it out
Sorry! On top I meant in top!
I have tried many, many recipes for bread. This is the best I’ve had so far! They taste great , I sprinkled some everything bagel seasoning on too before baking and they were amazing. Thank you!!!
Hi, would this work with any other liquid than almond milk? Could I substitute it with cows milk, or even water? I don’t think I would use enough almond milk to justify buying it. Thanks,
Yes it would work with any sub for milk.
My new favourite!!! Toasted topped with bacon, mushrooms and fried eggs, delicious,comforting and filling dinner…yummmmmmm…..
Mine came out very dark in color, like wheat bread. I used all the same ingredients in the recipe. Cashew butter is dark and do is almond meal. How did yours come out so light in color? They taste good though!
I’ve bought different brands of coconut butter and some are actually darker than others. The brand i used is this one: http://www.iherb.com/Artisana-Organics-Raw-Coconut-Butter-14-oz-397-g/64991 and if you purchase there for the first time you can use my discount code YAJ035.
Can you use something instead of cashew butter? I’m finding a lot of Paleo recipes use cashew, and I’m very allergic to cashews. Thanks
You could try this version that is nut free:https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
I feel like every other version of this has been asked. I don’t need nut free. I want to use peanut butter, but I don’t happen to have any almonds or almond flour right now. I do have coconut flour. Anyone know if it will work?
I’ve got a coconut flour version here:https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
Could I use chickpea flour(garam flour)?
I’m sorry I’ve not tried that for this recipe. If you do, please come back to share your results.
I just made these using Wilton tart/quiche 4″ pans and they turned out very cute. I haven’t tasted them yet, as they are still cooling. If anything, they are the fanciest little English muffins I have ever seen.
OMG this is by far the best carb substitute I have tasted. It is a bit of a pain but totally worth it. Not sure if it is the almond flower or cashew butter but these have a texture to them consistent with Bread. Brenda is there any way to use this in a bread recipe instead of cloud bread. To me this is a huge step up from the egg’ish texture of cloud bread.
I think this would make a wonderful grilled cheese! Has anyone tried it? I’d use the cut sides as the outsides to toast, with a nice cheddar, provolone, etc inside. This will be on the menu this week!
I just made these and topped them with an egg and avocado! Very delicious.
I didn’t have the correct baking dishes so I tried a batch baked in short mason jars and a batch in banana bread pans. They both worked out but the banana bread pan worked best.
MASON JARS: a bit difficult to get out and the bottom crumbled. The texture was like a light, fluffy cake or muffin.
BANANA BREAD PAN: Perfect! Fluffy, moist and holds together. I poured a thin layer (about 3/4 inch) of batter in the pan and it raised to about 1 inch after baking. I then cut the loaf into thirds and used an egg flipper to get them out of the pan. I sliced each piece through the middle to create a top and bottom (two toastable slices)
Has anyone tried to make these with soya milk?
I made this recipe in my whoopie pie pans. I filled them almost to the top and baked them. They came out FANTASTIC!! They’re like slider buns. Absolutely perfect & taste like bread in flavor and texture.
Took me a bit longer than 5 mins to put together, but I will be making them again soon as they are all gone!! I kept them in a ziplock in my fridge.
Thanks for sharing!
A free alternative to the rings are tuna cans with both ends removed. I saw this on an Alton Brown cooking show once, and have used it ever since. I don’t have the drawer space for them, so I just throw them away when I’m done.
I don’t have English muffin rings. Do you think an silicone egg mold would work? I have three Type I diabetics and I am looking to learn how to make more carb friendly breads.
Yes I think that might work well.
Has anyone tried to use a muffin top pan to bake these ?