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Instant Pot Keto English Muffin Low Carb Bread Recipe on Bread Board

Instant Pot Keto English Muffin Low Carb Bread Recipe

This Keto English Muffin recipe is a breakfast game-changer; slather it in butter, use it as the base to make Eggs Benedict, or turn it into a sandwich.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 muffins, 4 servings
Author Faith Gorsky

Equipment

Ingredients

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.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 3.4g | Protein: 6.1g | Fat: 14.8g | Saturated Fat: 46g | Polyunsaturated Fat: 2.1g | Sodium: 287mg | Fiber: 1.3g