These Low Carb English Muffins are Grain Free, Gluten Free and Low Carb. Making Homemade Low Carb English Muffins at home has never been easier or more delicious!
Course Breakfast, keto, low carb
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 30
Author Rob
Ingredients
¼cupplus 2 tbsp peanut butter butter
3tbspghee coconut oil or butter
¼cupplus 2 tbsp almond flour
¼tspsalt
1 ½tspbaking powder
¼cupunsweetened almond milk or cashew milk
3eggs beaten
Instructions
Preheat oven to 350 degrees.
In a microwavable bowl or in a small saucepan on the stove, combine the peanut butter and the butter and heat on low or 30 seconds in the microwave.
Stir to combine.
In another bowl whisk together the almond flour, salt and baking powder.
Stir that into the peanut butter mixture.
Pour in the almond milk and stir to combine.
Then add the eggs and stir to combine.
Grease 6 ramekins.
Pour the batter evenly into the ramekins. You will use less than 1/4 cup when dividing into the 6 ramekins.
Bake for 20 minutes or until a toothpick in center comes out clean. do not over cook
Allow to cool for about 5 minutes.
Gently remove and slice in half.
Toast as desired and enjoy!
These can be baked, cooled and frozen individually