Low-Carb, Gluten-Free English Muffins

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.

I think I’m going to tweak this recipe even more to make the perfect low-carb pizza crust! Stay tuned 🙂

Makes 4 English Muffins

1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
Pinch of salt
3 eggs
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!