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:

• sunflower seed butter
• peanut butter
• almond butter
• cashew butter

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)!