Keto English Muffins
These keto English muffins are soft, toasty, and perfect for breakfast sandwiches. A low carb and keto friendly classic you'll want to make every week.
Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1 tbsp Psyllium Husk Powder
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3 large Eggs
- 3 tbsp Melted Butter
- 1 tbsp Apple Cider Vinegar
Equipment
- non-stick skillet
Instructions
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Add the eggs, melted butter, and apple cider vinegar. Stir until a thick, uniform dough forms. Let the dough rest for 3 minutes so the psyllium husk absorbs the moisture and the dough firms up.
- Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten it into a thick disc about 3 inches wide and 3/4 inch tall. Keep the edges as smooth as possible for an even shape.
- Heat a large non-stick skillet over medium-low heat and lightly grease it with butter. This is key - the heat must be low enough to cook the muffins through without burning the outside.
- Place 2 to 3 muffins in the skillet, leaving space between them. Cover the skillet with a lid and cook for 5 to 6 minutes, until the bottoms are golden brown and the tops start to look set around the edges.
- Carefully flip each muffin, cover again, and cook for another 4 to 5 minutes until the second side is golden and the center is cooked through. Repeat with the remaining muffins.
- Let the english muffins cool for a few minutes. Split them open with a fork by piercing around the edge, just like traditional english muffins, to get those signature nooks and crannies. Toast them and serve with butter, cream cheese, or use as a base for eggs benedict.
Nutrition
Serving: 1servingCalories: 262kcalCarbohydrates: 6gProtein: 9gFat: 22g
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