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Low Carb English Muffins

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30
Author Rob


  • 1/4 cup plus 2 tbsp peanut butter butter
  • 3 tbsp ghee coconut oil or butter
  • 1/4 cup plus 2 tbsp almond flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup unsweetened almond milk or cashew milk
  • 3 eggs beaten


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stir to combine.
  4. In another bowl whisk together the almond flour, salt and baking powder.
  5. Stir that into the peanut butter mixture.
  6. Pour in the almond milk and stir to combine.
  7. Then add the eggs and stir to combine.
  8. Grease 6 ramekins.
  9. Pour the batter evenly into the ramekins. You will use less than 1/4 cup when dividing into the 6 ramekins.
  10. Bake for 20 minutes or until a toothpick in center comes out clean. do not over cook
  11. Allow to cool for about 5 minutes.
  12. Gently remove and slice in half.
  13. Toast as desired and enjoy!
  14. These can be baked, cooled and frozen individually