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These Keto English Muffins are the ultimate low-carb alternative to traditional bread. With a texture that’s satisfyingly bready and a savory flavor that complements both sweet and savory toppings, they’re an ideal choice for any meal. Whether used in Eggs Benedict, served warm with butter, or turned into buns for sliders, these muffins are versatile and delicious.
Made with just three simple ingredients—pork panko, eggs, and butter—they come together quickly in a silicone muffin pan, making cleanup a breeze. With just 2 grams of net carbs per serving, they fit beautifully into a ketogenic lifestyle.
• 2 cups (180 grams) pork panko
• 8 large eggs
• ¼ cup (½ stick) salted butter, melted but not hot
1. Preheat the oven to 400°F.
2. Put the panko, eggs, and butter in a large bowl and mix well with a fork until the ingredients are incorporated into a moderately thick batter.
3. Spoon the batter into the muffin pan, filling the wells about three-quarters full.
4. Bake for 18 to 20 minutes, until the muffins are browned and a toothpick comes out clean when inserted in the middle.
5. Let the muffins cool slightly in the pan, until you can comfortably handle them, then pop them out and serve warm. Rewarm leftovers before eating.
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