Paleo English Muffins
Ingredients
The muffin:
2 min prep
3 min cook
Total Time: 5 minutes
Yields: 1 muffin
Directions
- Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.
- Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
- Microwave method: Microwave for about 90 seconds, until firm.
- Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch
- Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Notes:
Store: Keep keto English muffins in an airtight container in the fridge for a few days.
Freeze: Freeze for 2-3 months—easy meal prep!
Reheat: Pop them in the toaster or oven until warm and crispy.
Credit: Wholesome Yum
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