90 Seconds Low Carb English Crumpets


90 Seconds Low Carb English Crumpets. Or English Muffins? Whatever you want to call them, they are just 1g net carbs and totally wholesome. All you need is 10 minutes from start to finish. Tried and tested with a stopwatch. Even ketohusband can do it!90 Seconds Low Carb English Crumpets

No mess. Zero difficulty. Ready in a blink.

They feel and taste incredibly similar to their famous high-carb cousins. And of course they only contain healthy ingredients, making them an amazing clean keto experience.

Light and airy. With a spongy texture full of nooks and crannies for puddles of butter. Or any other delicious topping of your choice.

Crumpets or English Muffins? You decide.

All blogs, websites, and cookbooks agree that crumpets and English muffins are different animals. But what exactly is the difference? The one thing they definitely have in common is that you’re meant to cook them on the stove top in a cast-iron griddle pan. But that’s where the consensus ends.


90 Seconds Low Carb English Crumpets


Some say that crumpets must be made with milk – English muffins must not – only some times. The batter should be looser for a crumpet – whilst muffins need a firmer dough – but not always. You use baking soda for crumpets – whereas English muffins need yeast – and sometimes baking soda. Confused? Yeah. Me too.

But. I agree that a couple of steps are de rigueur and not to be messed with under any circumstances:

Rule number 1:

You cook crumpets on one side only, creating a bottom that’s flat and toasted, while the top remains springy and full of holes.

Rule number 2:

English muffins need toasting on both sides and are split in half before serving. Crumpets remain whole.

In my opinion, these 90 Seconds Low Carb English Crumpets share more similarities with crumpets than English muffins. Milk? √ Check. Baking soda? Sort of √ check. Toasted on one side only? √ Check.


Does it matter that I cook them in the microwave? Nope. The end result is what matters, as far as I’m concerned. And my 90 Seconds Low Carb English Crumpets absolutely deliver on all fronts. With no residual egg-taste. They even smell like real crumpets. And if you don’t have ramekins, no problem… just use a BPA-free, microwave-proof container (minus the lid, of course), like I do.

90 Seconds Low Carb English Crumpets


Finally, a fool-proof recipe. If you’ve been searching for a low carb/keto recipe for crumpets, that’s easy to make, quickly, and with minimum fuss, look no further.



  • Yield: 2 crumpets
  • Serving: 1 crumpet
  • Calories: 73
  • Fat: 5g
  • Net Carbs: 1g
  • Protein: 4g
Recipe type: Bread & Crackers
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yummy English crumpets full of little craters to get your butter (or whatever) into. Perfect for breakfast, as a tea-time treat, or just about any time of the day.
  1. beat egg until frothy using a manual balloon whisk.
  2. add all other ingredients, beating between each addition.
  3. smear 2-3 drops of flaxseed oil over bottom and side of a ramekin or similar size microwave-proof container (my one measures 8.5cm in diameter) and pour mixture into it (do not put the lid on).
  4. cook in microwave on 600W power for 90 seconds; check and cook for another 15-30 seconds if still wet.
  5. invert over a rack to cool and for the steam to escape.
  6. once cooled, slice across horizontally to make two crumpets, cover and store at room temperature.
  7. to serve, toast (broil) the uncut (outer) side only; smother the nooks and crannies (soft) side with butter (or whatever you like) and enjoy.
Not all microwave ovens are created equal. My Italian one takes 90 seconds. My British one takes 2 minutes - on the same power setting. Start with 90 seconds, and if it looks still a bit wet either on top or underneath, add more time.
In my experience, microwaving at higher power for less time left the middle uncooked - but it may work for you.

You can swap coconut flour for almond flour or lupin flour, or whatever flour floats your boat.
Same applies to the oil. Use hemp seed oil, avocado oil or even EVOO. The taste will be slightly different, but if it suits you, why not?

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.


Your feedback matters to me! Please leave a comment below. If you try this recipe, you can make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂

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  1. Is there any sub for psyllium husk powder, or is it important for extra fibre or something? Not sure how easily I can find it in the shops…

    • Hi Jenny, psyllium powder kind of mimics the stretchability of gluten, plus it adds bulk and fibre without carbs. So yes, I’d say it’s essential here. I’ve seen it in UK supermarkets and health shops, although I prefer cheaper and better quality options online. There should be an Amazon link in the recipe.

  2. How else can I cook these and for how long? I dont have a tool to use in the microwave

  3. Good morning, not a british person here, 🙂 Wondering if I could substitute avocado oil for the flaxseed oil here. Just found your website and looking forward to trying your loaf recipe as well. Thanks!

    • Hi, and welcome to my blog! Yes you can use any oil you prefer. I’ve made these with avocado oil, flaxseed oil, extra virgin olive oil and hemp seed oil. All turned out fine, so I just use whatever I have at the time. Be aware that every microwave oven (and container size) is different; 90 seconds is enough in the microwave I have in Venice, but 2 minutes are needed when I use my microwave in Britain.

  4. A British Person

    “English Crumpets. Or English Muffins? Whatever you want to call them,”
    Crumpets and Muffins are *completely* different things. Not at all alike.

    Crumpets have a chewy and springy texture, closer to the texture of boiled dumplings than to bread.

    • Hello Jamal, I’m aware that crumpets and muffins are different. However, when you make these, the final texture can be either crumpet-like (spongy and squidgy) or muffin-like (denser and closer to bread), depending on how thin or dense the batter is when it goes in the microwave. The batter density depends on the size of the egg (not all are created equal) and the level of absorbency of the ‘flours’ used (which differ from one brand/batch to the next due to being natural products (unlike processed white flour). Maybe I should have called them “crumfins”, but then no-one would search for such an alien term 🙂

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