90-Second Keto Cinnamon English Muffins

These 90-second keto cinnamon English muffins are wonderfully flavorful, incredibly quick to make, and contain only about 2 net grams of carbs per muffin. They’re perfect for a speedy low-carb breakfast or snack—warm, lightly toasted, and topped however you like.

My daughter, Rachael, says these remind her of cinnamon raisin bread, and that’s high praise in our house. I love sharing recipes my family enjoys, and I hope these muffins become a favorite at your table too. They come together in minutes and are a great way to satisfy a cinnamon-scented craving without derailing a keto plan.

Let’s talk about the ingredients in these English muffins!

This recipe uses just six simple ingredients that combine into a soft, tender muffin with a warm cinnamon flavor. Start with butter—salted works well here. Almond flour is the base, so be sure to use finely ground almond flour (blanched almonds with skins removed) rather than almond meal, which is coarser and contains skins. Baking powder provides lift and a light texture. A pinch of cinnamon and a keto-friendly granulated sweetener add the signature cinnamon-sugar note. Finally, this recipe uses only the egg white to avoid any overt eggy taste; save the yolk for another use.

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Are these 90-second keto English muffins difficult to make?

Not at all. They’re extremely straightforward and ideal when you want fresh bread without long prep. Melt the butter in a ramekin, then swirl it around to coat the sides. Add the almond flour, baking powder, cinnamon, and sweetener, and stir with a fork until combined. Mix in the egg white until the batter is uniform. Microwave the ramekin for 90 seconds, then let the muffin sit and cool for about two minutes so it firms up. Run a knife around the rim to loosen, invert the ramekin to release the muffin, then slice it in half and toast. Toasting gives the best texture—crispy edges and a soft interior similar to a traditional English muffin.

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Serving suggestions

These muffins are versatile—serve them at breakfast, brunch, or as a quick snack. A pat of butter is classic and satisfying. Try nut butter or a sugar-free fruit spread for added richness. If you miss cinnamon toast, make a quick cinnamon sugar by mixing 1/4 cup keto granulated sweetener with 1 tablespoon cinnamon, then sprinkle lightly over buttered, toasted muffins. They’re also delicious with cinnamon butter for an indulgent finish.

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Recipes that pair well

These muffins pair nicely with savory keto breakfast dishes such as crustless sausage and mushroom quiche, homemade breakfast sausage, Mediterranean-style scrambled eggs, or a Tex‑Mex breakfast casserole. A balanced plate with protein and these sweet-cinnamon muffins makes a satisfying meal.

Helpful Hints:

* Allow the muffin to cool for a couple of minutes before trying to remove it from the ramekin so it holds together better.

* For the best texture and a more authentic English muffin experience, always toast until the cut sides are lightly browned and crisp.

Main Kitchen Equipment and Utensils:

• Ramekin
• Microwave oven
• Toaster

Ingredients

• 1 tablespoon butter
• 3 tablespoons almond flour
• ½ teaspoon baking powder
• ¼ teaspoon cinnamon
• ¼ teaspoon granulated sugar substitute (keto-friendly)
• 1 egg white

Instructions

1. Melt the butter in a ramekin and swirl it up the sides to coat.
2. Add almond flour, baking powder, cinnamon, and the sweetener. Stir with a fork until combined.
3. Mix in the egg white until the batter is smooth.
4. Microwave the ramekin for 90 seconds. Let it cool in the ramekin for about 2 minutes.
5. Run a knife around the edges to loosen, then invert the ramekin to release the muffin.
6. Slice the muffin in half and toast until the cut sides are browned to your liking.

Splash of Encouragement:

***The LORD is good, a stronghold in the day of trouble; and He knows those who trust in Him. Nahum 1:7***

90 Second Keto Cinnamon English Muffins

Yield:
1 English muffin

Prep Time:
3 minutes

Cook Time:
1 minute 30 seconds

Total Time:
4 minutes 30 seconds

Quick, easy, and perfect for low-carb mornings, these cinnamon English muffins deliver a warm, comforting flavor with minimal fuss.

Ingredients

• 1 tablespoon butter
• 3 tablespoons almond flour
• ½ teaspoon baking powder
• ¼ teaspoon cinnamon
• ¼ teaspoon granulated sugar substitute (keto-friendly)
• 1 egg white

Instructions

1. Melt butter in a ramekin and swirl to coat the sides.
2. Combine almond flour, baking powder, cinnamon, and sweetener; mix with a fork.
3. Stir in the egg white until evenly combined.
4. Microwave for 90 seconds, then let cool for 2 minutes.
5. Loosen with a knife and invert the ramekin to remove the muffin.
6. Slice open and toast until lightly browned.