This 5-Minute Keto English Muffin Recipe Will Transform Your Mornings

English muffins are the perfect accompaniment to eggs and an ideal base for avocado toast. But just like any of the carb-rich delights you may have once enjoyed for breakfast, they're a no-go on a low-carb keto diet or paleo diet. 

The good news: By making strategic ingredient swaps and adding in the appropriate keto-friendly foods, you can still find comfort in this breakfast staple without sabotaging your keto goals.

To keep your total carb intake low (so you can stay in that fat-burning state known as ketosis), this keto English muffin recipe forgoes traditional flour for high-fiber, high-protein, and high-fat ingredients like almond flour, coconut flour, egg whites, and avocado oil. Together, these ingredients somehow manage to achieve a bread-like texture that you can slice in half and toast to perfection, making it the ideal bread substitute for your next breakfast sandwich.  

Each muffin contains 5 grams of protein and 3 grams of fiber to help keep you full, and just 5 grams of carbs. And while there's just 1 gram of fat, you can slather on your favorite healthy fats, like avocado or nut butter, to fuel your keto fire.

Yields 1 muffin (2 halves)

*If you don't have a microwave or don't use one, you can bake the muffin, but it does crumble a bit. To bake it, generously oil the inside of the ramekin or bowl, and bake in a preheated oven or toaster oven at 400°F for 15 minutes or until solid. You may need to slide a knife along the sides to wiggle the muffin out of the ramekin.