90 Seconds Low Carb English Crumpets

90 SECONDS LOW CARB ENGLISH CRUMPETS

Organic BAKES & MIXES. Freshly Prepared and Made to Order.

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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!

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. You decide…

 

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 or coconut flavour. 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

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.

Enjoy! 

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90 Seconds Low Carb English Crumpets

90 Seconds Low Carb English Crumpets

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.
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Course: Bread and Crackers
Diet: Dairy Free, Gluten Free, Grain Free, Keto, Low Calorie, Low Carb, Nut Free
Keywords: coconut flour, egg, english, psyllium husk, quick
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 2 crumpets

Ingredients

Instructions

  • beat egg until frothy using a manual balloon whisk.
  • add all other ingredients, beating between each addition.
  • smear 2-3 drops of flaxseed oil over bottom and side of your ramekin or similar size microwave-proof container (my plastic one measures 8.5cm in diameter) and pour mixture into it.
  • cook (no lid) in microwave on 600W power for 90 seconds; check and cook for another 15-30 seconds if still wet.
  • invert over a rack to cool and for the steam to escape.
  • once cooled, slice across horizontally to make two crumpets, wrap in cling film and store at room temperature.
  • to serve, toast (broil) the uncut (outer) side only; smother the nooks and crannies (soft) side with butter (or whatever you like) and enjoy.

Notes

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?
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Serving: 1 | Calories: 73kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g
Tried this recipe? Mention @queenketo or tag #queenketo. Thank You!

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32 Comments

  1. Hi, I am curious as to why you say that crumpets are only toasted on one side. I am a Brit, and have always put crumpets in the toaster and toasted both sides, as has everyone I know. Is it just something you are recommending for this particular recipe?

    • Hi, yes, because these aren’t ‘normal’ crumpets, and as you cut across them, you’re exposing the ‘inside’. So toasting both sides makes them too dry and not a good vessel for puddles of butter. But of course you can crisp up both sides if you prefer.

  2. These “crumpets”, I personally think they are too soft to be called English muffins, are the BOMB! I absolutely LOVED them. Is there anyway to make a big batch maybe in a muffin tin and then bake? I do not have a lot of time and would like to have these every morning. The taste and texture were perfect. I did use almond flour in place of the husk and olive oil for the flaxseed oil. After cooling and toasting (broiler is broken) they were PERFECTION! No egg taste at all. Please let me know how to make more than one at a time. I NEED THESE!5 stars

    • Hello there! Thank you for the lovely comments.
      I’ve not tried to bake these, as they are designed for microwave speed. Like you, I don’t like to waste time on repeated one-offs, so I double/triple the recipe amounts and then microwave individual portions of the batter. I still microwave one at a time because I’ve found that multiples at ones don’t cook as well – they tend to stay wet in the centre.
      Once cooled, I wrap them individually in cling film and keep them in the fridge. Then it’s just a case of toasting them when I need them.
      In my experience, they spoil quite quickly, so I don’t cook more than a 3 days’ supply.
      I hope this helps!

  3. This is one of my favourite recipes! And I’m English too. Not quite a true crumpet but it is delicious all the same. Of the options mentioned, I use ground flax seed, and avocado oil and mix it all together one ingredient at a time in a large soup mug which can then be transferred to the microwave and save on washing up too! I’ve also sometimes added cinnamon to the mix and enjoyed with fresh cream and berries, or added a bit more salt along with some mustard powder and black pepper, once cooked topped with cheese to toast under the grill. It’s divine and I don’t think is eggy at all. Thank you so much for sharing this recipe!5 stars

  4. Francesca

    Acceptable if you are desperate for a crumpet. Unfortunately like many keto recipes they taste of egg. I even used a room temperature egg. The Texture wasnt bad, though not close enough to a beloved crumpet to make them worth making again.5 stars

  5. I’m glad I only need so few amounts of coconut flour and psyllium husk. There were awful. I love crumpets, but this was not even close. Spongy and smelly. Yuk.

    • Hi,
      are you familiar with English crumpets? They are MEANT to be spongy. They do have a bit of an odd aroma prior to toasting, due to the psyllium and flaxseed oil, but there shouldn’t be an offensive smell. I guess either of those two ingredients must have been rancid.

  6. Linda Benjamin

    Hi, I’m English and I have to tell you that crumpets and muffins are completely different things – no comparison whatsoever. Crumpets have a very waxy texture with big holes in them and they are eaten toasted with butter dripping through them. Muffins are similar to bread rolls which you toast and butter, nothing special and I don’t think they’re very popular here – I tried them about twice and couldn’t see the point. Crumpets, on the other hand, are totally addictive.

    • These are half way in both texture and appearance. Straight out of the microwave they’re squidgy like crumpets, once toasted they become more like bread muffins. Obviously you cannot make a keto version of either, in exactly the same way, as there’s no gluten involved.

  7. Hi
    I was so pleased to find this recipe. I have made these twice, the first time the came out with lots of holes just like a crumpet, the second time unfortunately came out like a very dense sponge…..not so nice. What could cause this ? I think the second time I used an electric mixer, would this be the problem?

    • Hello Jacqueline, as you’ve discovered, they don’t always turn out the same. And yes, you’ve guessed correctly – the air holes depend on how much air is injected into the batter. You might think that using an electric whisk creates more air bubbles, which it does, but because the mixture is unstable, they tend to quickly collapse. If you use an electric whisk, set it to the lowest speed, and don’t over-do it.

  8. Hilary Garth

    Love these as I miss bread sooo much. Going to try your protein loaf next, hope it’s as good.

  9. carolyneinrome

    Hi! Is it possible to cook these in an oven? I don’t have a microwave!

    • I don’t see why not. I would try 10-12 mins at 180°C static. It’s spongy when cooked in the microwave, and best toasted afterwards. Not sure of the consistency if baked – likely dry and crumbly.

  10. I tried to rate the recipe but it said “invalid nonce!”…….whatever that is. We liked these, I cut them in half and then toasted them. I notice you mentioned milk in the “check” items. Is the recipe supposed to have milk? Regardless….these are pretty good!

    • Hi Teresa, glad you liked them!
      And thanks for the heads up about ‘milk’ – I must have had a dumb moment haha – no milk needed. I’ve removed the mention.
      As for the recipe rating, not a clue, not seen that message come up before and no-one else has reported a problem. It might be a bug in the plugin I use, so I’ll need to test it and see…

  11. flirtycloud@gmail.com

    None done this yet but will, as I miss crumpets.

    Can i add a bit of gluten to the recipe to get a bit more crumpet texture? What about xantham gum (FINALLY my Mac has learnt xantham) as I find it does help a lot with holding food together as well as slip factor in wet foods like ice cream.

    • Hi, you could add xanthan gum, and indeed it’s something I use in a lot of recipes, but it really isn’t necessary in this recipe. Be my guest with the gluten, although I personally wouldn’t – it’s highly inflammatory and closely linked to Leaky Gut Syndrome.

  12. There’s a flavor i don’t care for not sure if it’s the psyllium husk or the flax seed oil…i hope my oil isn’t rancid,I store it in the fridge. I will try a different oil next time. To cover the flavor I topped with peanut butter and sprinkled with sunflower seeds.. the crunch adds a nice touch, texture nice on the crumfin

    • Hi Jenn, if your flaxseed oil isn’t rancid, it may just be a matter of taste, or psyllium. I sometimes make these with hemp seed oil or olive oil, depending on what I have to hand, so you can easily swap and find one you like. If psyllium is the culprit, try swapping it for almond flour, which has a sweeter flavour. Love the name crumfin, by the way! 😀

  13. 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.

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

  15. 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.

  16. 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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