This fast and easy keto bread recipe will satisfy your bread craving in just 3 minutes! This low carb English muffin is perfect for breakfast, a keto snack, or a quick sandwich for lunch.
One of the hardest things about eating keto is missing bread. Cassidy Stauffer solves this problem with her new Keto Breads Cookbook. This 3 Minute English Muffin recipe is just one of 30 recipes in the cookbook to replace the bread you are craving with a keto-friendly option.
Microwave Keto Bread
With just a few ingredients this quick bread is gluten-free, dairy-free, low carb, and keto. You just mix the ingredients right in the ramekin that you microwave it in making it a one-bowl recipe. There are both a coconut flour and an almond flour versions of this microwave keto bread so you can choose the option that works best for your diet.
Both the coconut flour and almond flour versions take just 90 seconds in the microwave. Either way you make it, you'll love the convenience of being able to whip up a keto bread in minutes.
The microwaved English muffin toasts up beautifully. Try it topped it with avocado, bacon, and eggs for a breakfast sandwich. Or spread it with almond butter and sugar-free jam for a snack. The possibilities are endless.
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Once you've tried this keto bread recipe, you'll want to try all of Cassidy's delicious Keto Breads! Her cookbook includes recipes for authentic sandwich bread and rolls, everything bagels, olive and herb focaccia, and dairy-free versions of fat-head pizza and garlic bread. And all of her recipes are gluten-free and dairy-free as well as keto.
More keto recipes
3 Minute English Muffin For One
Ingredients
All Coconut Flour Option
- 1 Tbsp. avocado oil + more for greasing
- 1 large egg
- ⅛ tsp. sea salt
- ½ tsp. baking powder
- 1 Tbsp. coconut flour
OR For Almond/Coconut Flour Option
- 3 Tbsp. blanched almond flour
- ¼ tsp. coconut flour
Instructions
- Lightly grease a ramekin or other container with a flat bottom that is about 3–4 inches in diameter with oil of choice.
- Whisk together the avocado oil and egg with a fork in the ramekin.
- Then, whisk in the remaining ingredients until well combined.
- Microwave on high for 60-90 seconds (Mine always needs 90).
- Run a knife along the edges and flip over a plate to release.
- Slice in half lengthwise and toast in a toaster.
Notes
Nutrition
More bread recipes with coconut flour and almond flour
Heidi
August 27 at 9:11 pmHi, this recipe looks easy and delicious. I don’t have a microwave. Do you know what the equivalent baking time and temperature would be in an oven?
Cassidy
September 1 at 10:27 amHi Heidi!
You can bake this in the oven at 400 degrees for 15 minutes, or until center is set and cooked through. It tends to stick a bit more when made in the oven so allow it to cool before carefully removing from the ramekin 🙂
Katrina
March 14 at 11:49 amLove it!
TeAroha
May 12 at 9:48 pmI was wondering if you could use normal olive oil instead of Avocado oil?
Lisa
May 15 at 5:44 pmIt should work, but because olive oil has a stronger flavor than avocado oil it may change the taste of the bread.