After playing around with this recipe a few times I finally mastered the perfect low-carb, gluten-free English muffin! It holds together really well and is perfect for an egg sandwich, or slap some PB & J on it, whatever you like! There are only 3.5g of net carbs per muffin, just 6 ingredients, and require no baking – just a frying pan.
Makes 4 English Muffins
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
Pinch of salt
Olive oil for drizzling
Preheat a large frying pan or griddle and drizzle with olive oil. In a small bowl, mix together almond flour, coconut flour, baking soda and salt. In another small bowl, whisk the 3 eggs together.
Add the eggs to the dry ingredients and combine, but don’t over mix. Using your hands, form 4 English muffins. Place in the frying pan or grill and cook for about 5-7 minutes a side over medium heat. Be careful they don’t burn! Remove from heat and allow to fully cool before slicing or toasting them.These muffins are perfect for egg sandwiches – yum!! Place leftover muffins in a zip-lock back or airtight container and keep refrigerated for 3-5 days. These can also be frozen!
165 Calories, 7.5g Carbs, 4g Fibre, 12g Fat, 9g Protein, 400mg Sodium, 1g Sugar
Please note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.