Want a savory, satisfying breakfast on the go? I have just the thing – my keto egg McMuffin! It’s piled with cheddar cheese, Canadian bacon, and a fresh-baked egg. Best of all, it takes just five minutes to bake, so it’s perfect for those busy mornings when you’re practically running out the door.
Why you’ll love this keto egg McMuffin recipe
- Keto copycat recipe: This recipe tastes just like the McDonald’s Egg McMuffin you know and love, without blowing your daily carb intake in a single meal.
- Quick and easy: This low-carb egg McMuffin comes together in under 5 minutes for a tasty breakfast on the go!
- Low-carb ingredients – This breakfast sandwich is made from 100% keto-friendly ingredients, including my favorite low-carb English muffins.
- High-fat content: My keto egg McMuffin is made with high-fat ingredients that your macros will love, like cheddar cheese, Canadian bacon, and coconut oil.
- Customizable: You can enjoy your breakfast sandwich with sausage, ham, bacon…, or any protein you desire!
Craving the real thing? Check out all of the Must-Try Low-Carb McDonald’s Options.
Ingredients needed
Here’s everything that goes into my keto egg McMuffin recipe:
Canadian bacon
I use Canadian bacon in my homemade egg McMuffin for its yummy flavor and high protein content.
Cheddar cheese
A bit of cheddar cheese totally makes this breakfast sandwich!
Coconut oil
Coconut oil adds extra fat content to your English McMuffin. Plus, it makes the muffin super moist.
Almond butter
You heard that right – almond butter!
This nut butter makes a fabulous keto baking ingredient because it’s low-carb and loaded with fats.
Eggs
This sandwich calls for two eggs, one for the muffin batter and one for a sandwich layer.
Coconut flour
The low-carb egg McMuffin recipe is made with a coconut flour base.
Baking powder and salt
To finish my low-carb McMuffins, I use just a bit of baking powder for leavening and salt for flavor. That’s all there is to it!
Cooking tips
- Remember to grease your ramekins to easily remove both the cooked egg and muffin.
- Season your egg with salt and pepper before microwaving for the best flavor.
- Follow cook times exactly to avoid over-cooking. If you overcook your egg, the texture will become rubbery.
How to make egg McMuffin breakfast sandwiches
When you have the steps down, you can prep this low-carb breakfast sandwich in under 3 minutes! Here’s how to do it:
Step 1: Prepare the ramekins
First up, lightly grease two ramekins using butter or coconut oil. Ensure the ramekins are microwave-safe.
Step 2: Mix the English muffin batter
Next, mix coconut oil, almond butter, and one egg into a ramekin. Then, stir in baking powder, coconut flour, and salt to complete the batter.
Step 3: Prepare your egg
In the second ramekin, crack one egg and add salt and pepper (totally optional!).
Remember to pierce the egg yolk with a fork several times before cooking.
Step 4: Microwave in intervals
Another easy part of this recipe – the ramekins can bake together!
Cover your egg ramekin with a microwave-safe plate to keep things mess-free. Then, pop it in the microwave alongside your batter ramekin.
Microwave together, then pull out your egg ramekin. Let your batter continue microwaving until it’s cooked through.
Finally, flip your egg in its ramekin and return it to the microwave for one final bake.
Step 5: Assemble and enjoy your egg McMuffin
Slice your baked English muffin in half. I recommend toasting it, but that’s up to you.
Fill it with a slice of cheddar cheese, your cooked egg, and Canadian bacon. And with that, your breakfast sandwich is ready to enjoy!
How to serve a keto egg McMuffin
This keto egg McMuffin is one of my favorite breakfast options because it always satisfies that fast-food flavor without the high-carb count.
Serve it as a grab-and-go breakfast along with your favorite morning coffee and some keto fruit for a balanced meal.
For extra flavor, I suggest adding a layer of low-carb sauce like sugar-free ketchup or spicy keto bang bang sauce.
Variations
- Add your favorite keto protein, like sugar-free bacon, ham, or breakfast sausage rounds, to the sandwich.
- Swap cheddar cheese for your favorite variety, from smokey gouda to creamy jalapeno havarti.
- Include sliced tomato for a bit of acidity.
- Add keto sauce to your sandwich for a burst of flavor; spicy mayo is a personal favorite!
FAQs
Have more questions about my keto egg McMuffin recipe? I’m here to help! If you have any more questions, please leave them for me in the comments below.
One of the best things about this savory breakfast recipe is how versatile it is! Truly, you could add just about any of my favorite keto toppings.
Feel free to experiment with different kinds of meat, cheese, vegetables, and sauces.
Here are some of my recommendations:
– Cheese like cheddar, mozzarella, swiss, or havarti
– Meats like bacon, ham, sausage, or Canadian bacon
– Sauce like pesto, mayonnaise, sugar-free ketchup, hot sauce, or keto hollandaise
– Vegetables like fresh sliced tomatoes, sauteed mushrooms, spinach, avocado, or fresh herbs
While these egg McMuffins take just a few minutes to prep, you can absolutely make them in a big batch and store them for later use.
To do so, pre-bake your low-carb McMuffins and eggs. Also, pre-slice your cheese and Canadian bacon for easy assembly.
You can also pre-assemble your sandwiches. Simply store them in airtight containers and keep them in the refrigerator for a few days.
To reheat, simply pop one in the microwave for about 1 minute.
Like this McDonald’s Egg McMuffin recipe? Try these!
I have plenty more easy breakfast recipes for you to enjoy. Each of these recipes is low-carb, keto-friendly, and guaranteed delicious:
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Recipe
Keto McDonald’s Egg McMuffin
Want a savory, satisfying breakfast on the go? I have just the thing – my keto egg McMuffin! It’s piled with cheddar cheese, Canadian bacon, and a fresh-baked egg. Best of all, it takes just five minutes to bake, so it’s perfect for those busy mornings when you’re practically running out the door.
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Instructions
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Lightly grease two microwave-safe ramekins.
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In one ramekin, mix softened coconut oil, almond butter, and one egg. Mix together with a fork. Stir in coconut flour, baking powder, and salt to form a batter.
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Crack one egg into the second ramekin. Pierce the egg yolks with a fork several times. Add salt and pepper if desired. Cover the ramekin with a microwave-safe plate.
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Microwave both ramekins together for 40 seconds. Then open the microwave, remove the egg ramekin and continue microwaving the batter for an additional 50 seconds.
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Remove the muffin from the microwave. As the muffin cools, flip the egg in its ramekin and microwave for another 20 seconds.
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Assemble the McMuffins by slicing the keto English muffin in half (toast if desired), place a slice of cheese on the bottom half of the muffin. Add the warm egg and Canadian bacon on top of the cheese. Cover with the other muffin half to make a sandwich. Serve immediately and enjoy!
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 512 | Carbohydrates: 11g | Protein: 33g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 373mg | Sodium: 1455mg | Potassium: 510mg | Fiber: 5g | Sugar: 2g | Vitamin A: 646IU | Calcium: 316mg | Iron: 3mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
4.8
%
|
% Protein:
26.5
%
|
% Fat:
68.7
%
|
SmartPoints:
16
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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