Low Carb English Muffins

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3 tbsp. almond flour

1/2 tbsp. coconut flour

1 tbsp. butter (or ghee)

1 large egg (or equivalent egg whites)

1 pinch sea salt

1/2 tsp gluten-free baking powder


1. Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.

2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.

3. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.

Bon Appetit!

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