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Keto English Muffins

Name: Keto English Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 6 tbsp almond butter; 3 tbsp coconut oil; 6 tbsp almond flour; 1/4 tsp salt; 1 1/2 tsp baking powder; 1/4 cup unsweetened almond milk; 3 each eggs (beaten)

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NUTRITION SUMMARY (PER SERVING)

Calories	Fat	Protein	Total Carbs	NET Carbs
230	5g	7g	5g	3g

These Keto-friendly english muffins are made with the goodness of almond flour and are super satisfying. They have all the “nooks and crannies” you’ve come to expect from a traditional English muffin, but they’re low-carb. They are perfect alone with just a smear of soft butter or cream cheese as a base for yummy lunch sandwiches. The best part is they can be baked ahead of time, cooled, then frozen to be eaten later.

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Keto English Muffins

These keto-friendly muffins can be baked ahead of time, cooled, then frozen to save for later!

Course Breakfast

Cuisine American, British

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 230 kcal

Ingredients

6 tbsp almond butter
3 tbsp coconut oil
6 tbsp almond flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup unsweetened almond milk
3 each eggs beaten

Instructions

Preheat oven to 350 degrees.
In a microwaveable bowl, heat the almond butter and coconut oil on low for 30 seconds. Stir to combine.
In another bowl mix together almond flour, salt, and baking powder.
Stir the dry, mixed ingredients into the almond butter mixture.
Pour in the almond milk and stir.
Add the eggs to the mixture.
Grease 6 ramekins.
Pour the batter evenly into the ramekins.
Bake for 20 minutes or until a toothpick in center comes out clean.
Cool for about 5 minutes.
Gently remove and slice in half.
Toast to the light or darkness and your choice and enjoy!