Quick Keto Eggless English Muffin

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I love this quick and easy low-carb Microwave Eggless English Muffin! It’s ready in just a few minutes making it perfect for busy mornings. It’s great with a smear of butter or used to make awesome breakfast sandwiches.

To make this recipe egg-free, we used "flax egg" instead of regular eggs. For every egg you simply need to mix 1 tablespoon of flax meal with 3 tablespoons of water. Here’s two favorites of mine:

• Smoked salmon + goat cheese + microgreens + roasted tomato + chipotle mayo
• Fried egg, avocado, bacon, cheddar

If you don’t need these to be eggless, simply switch out the flax egg for one large egg.

Based on feedback, the original recipe seemed too crumbly for most people so I updated the recipe, leaving the original ingredients below for comparison:

• 1 tbsp melted unsalted butter, ghee or coconut oil (15 ml)
• 1 tbsp ground flaxseed (7 g/ 0.2 oz)
• 3 tbsp water (45 ml)
• 3 tbsp blanched almond flour (18 g/ 0.6 oz)
• ¹/₂ tbsp coconut flour (4 g/ 0.2 oz)
• pinch of sea salt
• ¹/₂ tsp gluten-free baking powder

Nutritional values (per serving, 1 muffin)

Ingredients (makes 1 muffin)

• 1 tbsp melted unsalted butter, ghee or olive oil (15 ml)
• 2 tbsp flax meal (14 g/ 0.5 oz)
• 4 tbsp water (60 ml)
• 2 tbsp blanched almond flour (12 g/ 0.4 oz)
• 1 ¹/₂ tsp coconut flour (4 g/ 0.2 oz)
• 1 tsp psyllium powder
• pinch of sea salt
• ¹/₂ tsp gluten-free baking powder

Instructions

1. Melt the butter in a ramekin in the microwave just until melted. To prepare the "flax eggs", mix the flax meal and water.
   
2. Place the almond flour, coconut flour, psyllium powder, salt, baking powder and melted butter in a ramekin.
3. Stir in the "flax egg" and microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
   
4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired. Serve immediately. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
   

Ingredient nutritional breakdown (per serving, 1 muffin)

Net carbs	Protein	Fat	Calories
Butter, unsalted, grass-fed
0 g	0.1 g	11.5 g	102 kcal
Flax meal (flaxmeal), ground flaxseed
0.2 g	2.6 g	5.9 g	75 kcal
Water, still
0 g	0 g	0 g	0 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g	2.6 g	6.3 g	71 kcal
Coconut flour, organic
0.5 g	0.8 g	0.7 g	17 kcal
Psyllium husk powder
0.2 g	0.1 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Baking powder, gluten-free
0.5 g	0 g	0 g	3 kcal
Total per serving, 1 muffin
2.5 g	6.1 g	24.4 g	268 kcal

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