Keto as a Way of Life
Keto Everything Breakfast Muffins
A Keto Everything Breakfast Muffins is sort of a hybrid recipe.
These muffins are flavorful with the perfect texture for breakfast sandwiches or any other application where you might use an English Muffin. Their flavor and texture is similar to an Everything Bagel. I honestly struggled with what to call this recipe. “Keto Everything Bagel Flavored English Muffin” was just too much of a mouthful.
First, let me tell you what these muffins are not.
They are not a traditional English Muffin. For that, they would need to have a lot more gluten and ingredients that are not Keto friendly. I felt it was important to state that we know this isn’t an English Muffin in the purest sense of the word. They are baked in English Muffin tins, however, so they at least maintain a semblance in appearance.
Additionally, our Breakfast Muffins are not exactly bagels. Again, those require gluten, and these have none. But we do top our muffins with Everything Bagel seasoning which works SO well with the flavor of the bread itself.
Put together, we’ve come up with a culinary device that is a hybrid of what an English Muffin and Bagel would be like if they had a child and put it on a low carb diet.
There’s one last caveat that I want to mention before we go further. This recipe requires quite a few ingredients and a few more steps than the crazy number of ‘mug muffin’ recipes online.
While I like to keep the ingredient list low for most of the recipes I share, this one was too good not to post here despite that longer list. Hopefully, you will find that most of these ingredients are staples in your kitchen, especially if you live the low carb lifestyle, or if you are mostly gluten free.
If you happen not to have some of these ingredients, I will add a link to everything we use (except for cheese and eggs) in the recipe below.
The extra steps aren’t just to make the recipe complicated. These steps are meant to develop a flavor and texture that is more like bread and less ‘eggy’ than most Keto bread recipes that we’ve tried.
So let’s get into it.
Ingredients – Notes
I’m online listing some of the more Keto specific ingredients in this section for anyone who may be unfamiliar with them. All other ingredients will be listed in the appropriate section of the Recipe below.
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Also known as brewer's yeast, this is an inactive yeast that is normally used to add a slightly toasted, mildly cheesy flavor to a recipe.
A lot of people use nutritional yeast in salads for texture and flavor.
I use it in my Jack Daniels BBQ Sauce where it rounds out the flavor, giving it depth and character while picking up some of the slack left by the absence of the not so keto molasses.
Golden Monkfruit is the perfect Keto substitute for brown sugar.
It has the sweet, caramel-like flavor with a hint of molasses that you would expect from brown sugar. But it has none of the carbs!
Monkfruit, in all its forms, has become our Keto sweetener of choice.
Learn More About Sweeteners
Interested in learning a little more about sweeteners and where they rank for Keto?
We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.
We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.
Without getting into the specific science of this product, just understand that it’s used in a lot of foods to stabilize texture.
For example, it makes gluten free baked goods a little fluffier and it helps make sauces a little thicker.
There are a lot of uses for xanthan gum, but we use it in our baking recipes for the ‘fluffy’ factor. Without it, they tend just to be a little flat and dense.
Note: Don’t overuse this ingredient, especially if you use it in a sauce or pudding. Too much will give your dish a weird, slimy texture. If you’ve ever used too many Chia Seeds in something, it’s like that
Instructions – Notes
The instructions in the recipe are pretty straight forward, but I wanted to give you a couple notes to explain some of the how and why questions you might have.
Use a silicone mat on your baking sheet. Silicon mats are great at keeping sticking recipes from adhering. I’ve used both aluminum and parchment paper to line my baking sheet for this recipe. No matter how much nonstick spray I use, these muffins will stick to both. Though, parchment paper seems to be a bit better choice than aluminum. Silicone mats are the best. They’ve never stuck to mu muffins even a little.
A silicone mat is, by far, the easiest way to keep baked goods from sticking to your sheet pans. I’ll never try to bake cookies, muffins or anything else on a pan lining other than a silicone mat again.
They’re easy to wash and take care of, and durable enough to last a long time.
A food processor is a must. It just makes the texture perfect in these English Muffins. I’ve tried mixing this by hand, and while that works ok, the food processor simply does a better job, and it’s much faster to boot.
While this is basically a fat head dough, we’re not treating like most fat head doughs. Usually, you might microwave your dough to melt the cheese, and then knead it for a while to bring everything together. With the food processor, none of that is necessary. In fact, it’s better to let the food processor break down the shredded cheese in the mixture until it resembled breadcrumbs.
We use the Cuisinart 14 Cup Food processor.
I've had mine for almost 10 years now.
It has a good, heavy (and powerful) motor, solid parts, and is easy to set up and use.
Though it's seen heavy, sometimes daily use, this work horse is still going strong!
I love this thing!
When you add the wet ingredients, make sure to pulse them into the dough a few times first. Don’t just turn your food processor on. It’ll just make more of a mess inside the processor bowl. If you give it a few pulses first, everything incorporates a little, and then you can turn it on. Otherwise, you have to scrap down the bowl a couple extra times with your rubber spatula.
Scoop 4 ounces of the mixture into each tin. The dough is going to be really sticky, so it’s best to spray your scoop with nonstick spray.
English Muffin Rounds
I admit that I bought these just to experiment with them and found that they can be used for all kinds of baked things.
Keto Pumpkin Spice Latte Coffee Cakes, of course, but also Keto English muffins, Keto sandwich bread, Keto blueberry muffins….
I even use them as an easy way to shape ground meat (beef or sausage) or to cook eggs in that perfectly round shape.
After scooping in the dough, press it evenly into the round mold. Use slightly damp fingers for this, or the back of a spoon with a little cooking spray on it. That dough will be pretty tacky.
Sprinkle on your Everything Bagel Spice Blend. The recipe for that is below, but the store bought kind is ok too.One you sprinkle that mixture on top, you can use your fingers to press down the tops of your muffins a bit. The seasoning mixture will keep your fingers from sticking to the dough, so you can work out any small imperfections in the tops of your bagels. Just, don’t make a bigger deal out of this than it needs to be. You’re looking for something close to uniformity; not perfection – I only say this because I’ve been known to fuss with these things for several minutes without really making them look any prettier after they’re baked. :p
Optional: You can lightly brush the tops of these bagels with an egg white wash if you’d like. This step gives them a bit of a shine after they’re baked. While that makes them look pretty for company and maybe photos (if you like to take pictures of your food) it really doesn’t effect the flavor or texture of your muffins.
After your English Muffins are baked, let them sit for at least 5-10 minutes so they will set. Just like any other bread, the proteins inside these muffins need a little time to set up after being removed from the heat. If you try to cut them too soon, you’ll end up just squishing them.
When removing the muffins from the tin, you may need to run a knife around the outside of the muffin. It’s best to turn them over and do that from the bottom. If they are stuck to the tin, it will almost always be close to the bottom. And mine never really stick that badly.
We’ve made all sorts of sandwiches with these muffins. Here are some examples:
Smoked salmon, cream cheese and capers. Yes please!
Breakfast Sausage, A fried egg and Pepper Jack Cheese. You bet!
Thinly sliced deli roast beef, White Vermont Cheddar, red onion slices, lettuce and a couple dabs of horseradish sauce. Yum!
Bacon, Lettuce and Tomato with a light smear of mayo?! I know… now I’m just being naughty. But it’s SO good.
Or you could do what Rebecca calls my, “Back Porch Snack” where I smear one of these muffins with an avocado and drop on a couple sardines with a little spicy mustard. So named because I’m not allowed to eat sardines in the house. hehe
Thanks for Reading
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Everything Bagel English Muffin
A cross between an Everything Bagel and an English Muffin - These are perfect for Breakfast sandwiches.
- 5 oz Shredded Mozzarella
- 2 Large Eggs
- 1 tbsp Apple Cider Vinegar
Preheat over to 375 degrees
Line a baking pan with a silicone mat and place English muffin rings on the mat, spacing them evenly.
Lightly oil the insides of the English Muffin Tins. Olive Oil Spray is perfect for this.
Add all dry ingredients to a food processor and pulse 4-5 times to combine.
Add cheese to food processor and pulse 3-4 times to combine. Then process for 25-30 seconds. Mixture should resemble breadcrumbs.
Add wet ingredients and pulse 3-4 times to combine. Then process for 1 minute. Scrape down the sides of the food processor with a rubber spatula, and process mixture for another minute.
Scoop 4 ounces of the mixture into each English Muffin Tin. A 2 ounce ice cream scoop is perfect for this. The mixture is sticky, so spraying the scoop with nonstick spray will assist with this.
Spray the back of a spoon with nonstick spray and use the spoon to press down the mixture into each English Muffin Tin until each is uniform thickness and pressed out against the sides of the tin. Note: This doesn't have to be perfect.
Sprinkle the tops of each muffin with Everything Bagel Seasoning (recipe below). A pinch or two each is plenty, but add as much as you like. Using your fingers, gently press the topping into each muffin. Note: This lets you fix any imperfections on the tops of you muffins if you like. The topping will help keep your fingers from sticking to the dough.
Optional: Lightly brush the tops of your muffins with an Egg White wash. This adds a bit of shine to the tops when they bake, but doesn't really change the flavor.
Bake in a 375 degree oven for 25 minutes.
After baking, let them rest for about 5 minutes before removing your muffins from their tins. Like any other bread, they need a little time to set. NOTE: You may need to run a knife around the outer edges of the muffin to separate it from the tin. It's best to flip them over and do this from the bottom, but it should be very minimal. They almost never stick much, if at all.
Using a serrated knife, careful slice your muffins like any other English Muffin and enjoy.
These are great for breakfast sandwiches, ESPECIALLY with smoked salmon, cream cheese, red onions and capers.
Everything Bagel Mix Recipe
This is a standard Everything Bagel Topping Mix
Optional: I like to put the garlic flakes and onion flakes into a spice grinder (or coffee grinder) and pulse them a few times to break them down a bit before mixing them into the rest of the spice blend. I find that it evens out the texture of the spice mix a bit. But this step isn't entirely necessary.
Optional: Toast the Sesame Seeds. It adds a little depth of flavor. But you usually bake this mixture on top of bread recipes anyway, so the seeds get toasted enough at that point, in my opinion.
Put everything into a bowl and thoroughly mix until well combined.
Store in a ziplock bag or other sealable container in your fridge pretty much forever.
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