This Instant Pot Keto English Muffin Low Carb Bread Recipe is a breakfast game-changer; slather it in butter, use it as the base to make Eggs Benedict, or turn it into a sausage, egg and cheese breakfast sandwich.
As part of a ketogenic lifestyle, we love sitting down to a nutrient-rich breakfast. The only problem is that eggs can sometimes get monotonous! (We still love our eggs, but sometimes we need to switch things up a little.) That’s where this Instant Pot Keto English Muffin Low Carb Bread Recipe comes in.
You can toast this keto English muffin and slather it in butter. Make a BLT sandwich (keto breakfast of champions, right there!). Use these keto English muffins as the base to make Eggs Benedict (yuuuum), or make a breakfast sandwich with sausage, egg, and cheese and take it on the go on a busy morning. Or you can make the sweet version and top it with full-fat cream cheese or Greek yogurt and a few raspberries. The possibilities are endless!
And this recipe couldn’t be easier to make – we use one of our favorite kitchen appliances, the Instant Pot!
Is Coconut Flour Keto?
Coconut flour is low in carbs and high in fiber, making it a great flour to use for ketogenic baking. It’s a good option if you have a nut allergy and can’t use almond flour. The main thing to keep in mind when baking with coconut flour is that it absorbs a lot of liquid. Generally, use 1/4 cup of coconut flour for every 1 cup of wheat flour.
English Muffin Nutrition Information
English Muffin Calories
According to the United States Department of Agriculture National Nutrient Database for Standard Reference Legacy Release, one serving of a whole grain white English muffin has 140kcals. One serving of our keto English muffin has 170kcals.
English Muffin Carbs
As per the United States Department of Agriculture National Nutrient Database for Standard Reference Legacy Release, one serving of a whole grain white English muffin has 28.6 grams total carbohydrates and 2 grams fiber, with net carbs of 26.6 grams. One serving of our keto English muffin has 3.4 grams total carbohydrates and 1.3 grams fiber, with net carbs of 2.1 grams.
Gluten Free English Muffin
Gluten free coconut flour is the base flour here; it can yield dry baked goods unless you compensate by adding in other binders. In our Instant Pot Keto English Muffin Low Carb Bread Recipe, we use cream cheese and eggs as binding agents. These ingredients help our keto English muffin with both flavor and texture so they don’t crumble apart.
To Make a Sweet Version of This Instant Pot Keto English Muffin Low Carb Bread Recipe:
- Omit the Parmesan cheese, dried Italian herb mix, garlic powder, and onion powder.
- Add 1 (1g) packet stevia and 1/2 teaspoon pure vanilla extract.
- Everything else stays the same!
More Low Carb Bread Recipes:
- Almond Flour Bread from Ditch the Carbs
- 90 Second Microwaveable Bread from Gimme Delicious
- Pork Rind Bread from Low Carb Yum
- Psyllium-Flax Bread from Low Carb Maven
- Wrap-Style Soft Tortilla Flatbread from The Keto Queens
If you like this recipe, take a look at our 10 Low-Carb Instant Pot Pressure Cooker Recipes e-book!
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Instant Pot Keto English Muffin Low Carb Bread Recipe
Ingredients
- Avocado oil spray
- 2 oz 57 g cream cheese, at room temperature
- 2 tablespoons unsalted butter at room temperature
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons finely grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon dried Italian herb mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
Instructions
- In a large bowl, beat together the cream cheese, butter, and eggs. Beat in the coconut flour, Parmesan, baking powder, dried Italian herb mix, garlic powder, onion powder, and salt.
- Lightly spray the inside of 2 Pyrex glass 1-cup capacity containers with avocado oil. Divide the mixture between the 2 glass containers.
- Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups (355 ml) water. Cover each container with aluminum foil (to prevent condensation from dripping in), and place the containers on top of the trivet.
- Turn the pot on Manual, High Pressure for 20 minutes and then do a quick release.
- Use tongs or potholders to carefully remove the containers.
- Cool to room temperature, and then cut each muffin in half horizontally.
- If desired, broil or toast each half to lightly brown. Serve.
Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, The Keto Queens will receive a small amount of money from the sale of these items.
Max says
Thank you soooo much for the recipes. I am an 81 yr old widow & was diagnosed diabetic in 1993. I try to eat healthy & control my blood sugar. A ketogenic diet is he best thing that I have found, Your bread recipes are a major blessing. Most commercially produced Keto breads have artificial sweeteners, which cause lots of digestive probs. Thanks again for what you do!
G. Maxine Ritter
Elizabeth says
Have you tried this as a loaf?
Lara says
Hi Elizabeth,
We have not. Please let us know how it turns out if you try it!
Theresa Swift says
Thank you:)
Theresa says
Can you please post a picture or a link to the glass container you are using so I can get one. I can find anything that would give that shape except a jar but I can’t imagine trying to get the bread out of the jar without it coming apart.
Lara says
Hi Theresa,
Here’s an amazon affiliate link to the ones that we use 🙂 https://amzn.to/2MNgwRV
Cynthia Zarbo says
I doubled the recipe to give me more for the week and then some. I used the pot-in-pot method and was quite surprised at how delicious it is! Thank you for the recipe!
Faith Gorsky says
Cynthia, We’re so happy to hear you enjoyed the recipe! 🙂
Ruth says
Did you have to increase the time or did you leave that the same?
Makayla says
I really don’t enjoy the flavor of anything coconut, can this recipe be made with almond flour?
Faith Gorsky says
Makayla, We haven’t tried this recipe using almond flour instead of coconut, but we think it could work. Remember that coconut flour absorbs a lot more liquid than almond flour, so you’ll need to use a larger amount of almond flour. Let us know how it goes if you decide to play with the recipe!
Julie says
1/2 muffin is the serving size?
Faith Gorsky says
Julie, Yes, that’s the serving we calculated the macros for.
Julie says
thank you!
David Owen says
What happens if you use besan flour? Why the pressure cooker rather than an oven or microwave? Will certainly try it as is.
Faith Gorsky says
David, We haven’t tried this recipe with besan (chickpea flour). In general, we like the results that baking with besan yields (nice browning and light texture), but it’s quite a bit higher in carbs and we wanted to be sure to keep this recipe keto so we opted for coconut flour as the base. If you want to play around with this recipe using besan, you may need to add a bit more than the amount of coconut flour that the recipe calls for (as coconut flour absorbs more liquid). We like the spongy texture that using an Instant Pot yields for this recipe, but we think it could probably be made using either the oven or microwave as well. If you decide to experiment with this recipe, please let us know how it goes!
David Owen says
Thank you! I’ll certainly let you know the results if I experiment!