Low Carb English Muffins That Are Fluffy and Delicious

If you’re cutting carbs but missing your morning English muffin, you’re in luck. These low carb English muffins are soft, airy, and full of nooks and crannies—just like the classic version. Made with simple, wholesome ingredients, they’re easy to bake and perfect for toast, breakfast sandwiches, or even mini pizzas.

Key Takeaways

• Low in carbs, high in flavor: These English muffins use almond and coconut flour to slash carbs while keeping that satisfying texture and taste.
• Fluffy and airy inside: Thanks to the right blend of leavening agents and eggs, they rise beautifully and stay soft.
• Perfect for meal prep: Make a batch ahead of time and freeze for quick, healthy breakfasts all week.
• Versatile and customizable: Add herbs, garlic, or cheese for savory twists, or a touch of sweetener for a dessert-style muffin.
• No special equipment needed: You only need a mixing bowl, whisk, and a muffin tin—no stand mixer required.
• Great for keto and low carb diets: With under 5g net carbs per muffin, they fit perfectly into your healthy lifestyle.
• Tastes like the real thing: Even carb lovers won’t believe these are low carb—they’re that good.

Why You’ll Love Low Carb English Muffins

Let’s be honest—giving up carbs doesn’t mean giving up comfort. If you’ve been missing your morning English muffin with avocado, eggs, or a smear of butter, these low carb English muffins are about to become your new best friend. They’re soft, slightly chewy, and full of those beloved nooks and crannies that soak up toppings like a dream.

Unlike many low carb baked goods that turn out dense or dry, these English muffins are surprisingly fluffy and light. They’re made with a smart blend of almond flour, coconut flour, and a few pantry staples that work together to mimic the texture of traditional wheat-based muffins. Whether you’re on keto, Atkins, or just watching your carb intake, these muffins deliver satisfaction without the guilt.

What Makes These English Muffins So Special?

A Flour Blend That Works

The secret to these low carb English muffins lies in the flour combination. Almond flour provides moisture and a tender crumb, while coconut flour adds structure and absorbs excess liquid. Together, they create a balanced base that’s sturdy enough to hold up to toasting but still soft inside. Unlike all-purpose flour, which is high in carbs, this duo keeps the net carbs low—usually under 5 grams per muffin.

Leavening for That Perfect Rise

One of the biggest challenges with low carb baking is getting that rise and airy texture. That’s where baking powder and eggs come in. The baking powder gives the muffins a gentle lift, while beaten eggs add structure and help trap air bubbles. The result? Muffins that puff up in the oven and stay fluffy after cooling.

Simple Ingredients, Big Flavor

You don’t need fancy ingredients to make these English muffins delicious. Just almond flour, coconut flour, eggs, baking powder, salt, and a touch of butter or oil. Some recipes even include cream cheese or Greek yogurt for extra moisture and richness. The simplicity means you can whip them up in under 10 minutes of prep time.

How to Make Low Carb English Muffins at Home

Ingredients You’ll Need

• 1 ½ cups almond flour (blanched for best results)
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• 2 tablespoons melted butter or avocado oil
• ¼ cup unsweetened almond milk or water
• Optional: 1 tablespoon cream cheese or plain Greek yogurt for extra softness

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or grease it well. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. In another bowl, beat the eggs, then add the melted butter, almond milk, and optional cream cheese or yogurt. Mix until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—this keeps the muffins tender. Divide the batter evenly among 6 muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. They’re best enjoyed warm, but you can store them in an airtight container for up to 5 days or freeze for up to 3 months.

Pro Tips for Success

• Sift your coconut flour: It tends to clump, so sifting ensures a smooth batter.
• Don’t skip the cooling time: Letting them cool helps set the structure and prevents sogginess.
• Toast before serving: Pop them in the toaster or under the broiler for a crispy exterior and warm, fluffy center.
• Double the batch: These freeze beautifully—just slice and reheat when needed.

Creative Ways to Enjoy Your Low Carb English Muffins

Classic Breakfast Sandwich

Toast a muffin, add a fried egg, a slice of cheese, and a piece of bacon or sausage. It’s a hearty, low carb breakfast that keeps you full for hours. For a veggie twist, add spinach, tomato, or avocado.

Avocado Toast Upgrade

Mash half an avocado with a squeeze of lemon, salt, and pepper. Spread it on a toasted low carb English muffin and top with red pepper flakes, everything bagel seasoning, or a poached egg.

Mini Pizzas

Split a muffin in half, spread with sugar-free marinara, sprinkle with mozzarella and your favorite toppings, then broil until bubbly. Perfect for a quick lunch or snack.

Sweet Options

For a dessert-style muffin, add a teaspoon of vanilla extract and a low carb sweetener like erythritol or monk fruit to the batter. Serve with a dollop of whipped cream and fresh berries.

Savory Variations

Stir in garlic powder, dried herbs, or shredded cheddar cheese before baking. These add bold flavor and make the muffins great for pairing with soups or salads.

Nutritional Benefits of Low Carb English Muffins

Lower Carb Count

Traditional English muffins can pack 25–30 grams of carbs, but these low carb versions typically contain just 3–5 grams of net carbs per muffin. Net carbs are calculated by subtracting fiber from total carbs, giving you a more accurate picture of what impacts your blood sugar.

Higher in Healthy Fats and Protein

Thanks to almond flour and eggs, these muffins are rich in healthy fats and protein. This combination helps stabilize blood sugar, keeps you full longer, and supports sustained energy—perfect for low carb and keto lifestyles.

Gluten-Free and Grain-Free

Since they’re made without wheat or grains, these muffins are naturally gluten-free. That makes them a safe and delicious option for anyone with gluten sensitivities or celiac disease.

No Refined Sugars

Unlike store-bought English muffins that often contain added sugars, these are sweetened naturally (if at all) and free from artificial ingredients. You’re getting real food, not processed fillers.

Common Mistakes to Avoid

Overmixing the Batter

Just like with regular muffins, overmixing can lead to tough, dense results. Stir until the ingredients are just combined—lumps are okay.

Using the Wrong Flour Ratios

Coconut flour is highly absorbent, so using too much can dry out your muffins. Stick to the recipe’s measurements, especially with coconut flour.

Skipping the Leavening Agent

Baking powder is essential for rise. Don’t skip it or reduce the amount—your muffins won’t puff up properly.

Not Letting Them Cool

Rushing to eat them right out of the oven can lead to a gummy texture. Give them 10–15 minutes to cool for the best experience.

Frequently Asked Questions (and Answers!)

We’ve heard it all when it comes to low carb baking. Here are some of the most common questions about these English muffins—and our honest answers.

Can I make these muffins dairy-free?

Absolutely! Swap the butter for avocado oil or coconut oil, and skip the cream cheese or yogurt. The muffins will still be soft and delicious.

Do they taste like coconut?

Not at all. The coconut flour is used in small amounts and doesn’t overpower the flavor. Most people can’t even tell it’s in there.

Can I use all almond flour?

You can, but the texture will be denser. Coconut flour helps absorb moisture and adds structure, so we recommend using both for the best results.

How do I store them?

Keep them in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. Toast before serving.

Are they kid-friendly?

Yes! Kids love them just as much as adults. Serve them with peanut butter, jam (sugar-free), or as a base for mini sandwiches.

Can I make them in advance?

Definitely. These are perfect for meal prep. Bake a batch on Sunday, freeze, and reheat throughout the week for quick breakfasts.

Final Thoughts: A Low Carb Staple You’ll Keep Coming Back To

Low carb English muffins aren’t just a substitute—they’re a delicious upgrade. With their fluffy texture, rich flavor, and endless versatility, they prove that cutting carbs doesn’t mean sacrificing taste or satisfaction. Whether you’re topping them with eggs, avocado, or using them for mini pizzas, these muffins bring comfort and convenience to your low carb lifestyle.

Plus, they’re so easy to make that you’ll wonder why you ever relied on store-bought versions. Once you try them, they’ll become a regular in your breakfast rotation. So go ahead—preheat that oven, gather your ingredients, and get ready to enjoy low carb English muffins that are truly fluffy and delicious.

Frequently Asked Questions

Are low carb English muffins keto-friendly?

Yes! With under 5 grams of net carbs per muffin, they fit perfectly into a keto diet. They’re also high in healthy fats and protein, which support ketosis.

Can I freeze low carb English muffins?

Absolutely. Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 3 months. Toast directly from frozen when ready to eat.

What can I use instead of almond flour?

Sunflower seed flour is a good substitute if you have a nut allergy. Just note that it may give a slightly greener hue due to a reaction with baking powder.

Do low carb English muffins need to be toasted?

While you can eat them as-is, toasting enhances the texture—giving them a crispy exterior and warm, fluffy center, just like traditional English muffins.

Can I add sweetener to the batter?

Yes! Add 1–2 teaspoons of a low carb sweetener like erythritol or monk fruit if you prefer a slightly sweet muffin. Perfect for pairing with fruit or jam.

How many muffins does this recipe make?

This recipe yields about 6 standard-sized English muffins. You can adjust the size for smaller or larger portions based on your preference.