These Low Carb English Muffins are Grain Free, Gluten Free, Nut Free, Keto and can be Paleo. Making Healthy Homemade English Muffins at home has never been easier!
Low Carb English Muffins
When I first posted my 2 -Minute Low Carb English Muffin, I had no idea it would be such a big hit! Everyone was asking for a larger quantity so I adapted my single serving to make 4-6 servings in this recipe depending on the mold you use.
For this recipe I decided I'd try standard English Muffin rings I found on Amazon that are 4 inches in diameter.
They worked perfectly and were just the right size for the family. You can also make these using smaller ramekins that are about 4 ounces each and you will have a smaller English Muffin but you can get 6 servings from this recipe instead of 4.
Keto English Muffins
In the original 2 Minute English Muffin I had used almond butter. I tried it with cashew butter but ended up wanting to make these nut free. Below you'll also see I used heavy cream in the recipe but to make these paleo just swap with almond milk.
You really do need to let them cool before slicing. One cooled and sliced, then toast as you would like and enjoy with a bit of butter on top!
The outside texture has a perfect crust and while not as chewy as a traditional white flour English Muffin it is a pretty good competitor for anyone wanting to enjoy a "bread" that's low in carbs and still resembles something from your previous carb and gluten days.
Don't ask me how I achieved those pockets of nooks and crannies, I have no idea, but isn't it lovely?!
Low Carb Nut Free English Muffins
Brenda's Notes:
- I made these in English Muffin forms I found on Amazon that were 4 inches in diameter. You can make these smaller in ramekins that are 4 ounces each and you will be able to make 6 servings instead of 4.
- The Nutrition Info will change for 6 smaller Servings: Calories: 234 Fat: 20.3g Sat Fat: 5.9g Sodium: 312mg Cholesterol: 110mg Carbs: 6.9g Fiber: 1.3g Sugars: 1.3g Protein 7.8g Net Carbs: 5.6
- You can also use nut butter like cashew, peanut butter or almond as I did in my 2 Minute English Muffin.
- These can be baked, cooled and frozen individually!
- Heres's another NUT FREE version: 1 Minute Low Carb Cinnamon English Muffin (nut free)!
- This recipe was first published in May of 2016 and updated in June 2018 with a video.
Low Carb Nut Free English Muffins (Grain Free, Gluten Free)
Ingredients
- ¼ cup tahini paste
- 3 tablespoon ghee coconut oil or butter
- ¼ cup sesame flour or almond flour if no nut allergy
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup heavy cream or almond milk for paleo
- 3 eggs beaten
Instructions
- Preheat oven to 350 degrees.
- In a microwavable bowl or in a small saucepan on the stove, combine the tahini paste and the butter and heat on low or 30 seconds in the microwave. Stir to combine.
- In another bowl whisk together the sesame flour, salt and baking powder.
- Stir that into the tahini mixture.
- Pour in the heavy cream and stir to combine.
- Last add the eggs and stir to combine.
- Grease a baking pan if using English Muffin molds or grease 6 ramekins.
- Pour the batter evenly into the forms or ramekins. I used a little more than ¼ cup in each English Muffin form. You will use less when dividing into 6 ramekins.
- Bake for 20 minutes or until a toothpick in center comes out clean.
- 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.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
JILL
I used almond butter (cashew butter is on order) and the muffins have an ammonia smell/taste. As lovely as they looked, I ended up throwing them all out. I tried a trick I read on another blog, and it helped diminish the odor, but not eliminated it. No one else seems to be mentioning the smell.
Any ideas?
Brenda
Never noticed a smell and I prefer cashew butter when making these.
Victoria Olson
I hate that ammonia smell, and it is likely the almond (butter, flour) interacting with the baking soda. Try the cashew butter the blogger reccommends.
Nadia
Hello, I'm on a Keto diet so do you think this same recipe will work with all real butter and Half and half for the liquid?
Thanks!
Brenda
Yep! I've tried that and it works great!
Cecelia
Is it 8 carbs per muffin?
Guinan
Yes, that is rather confusing. The nutrients say "4 servings", are those 4 muffin forms? You only mention "six ramekins" but no number for the forms.
Marina
I just made these and also made some in a frying pan just like a pancake! It worked great!
Dedra B
These were absolutely delicious! I have tried many nut butter based muffins and breads these are the best and will now become my go to recipe. I didn't have the time or ramekins so is used my mini loaf pan. They turned out great. In trying to figure out how to add orange flavor for the next batch. Also will try with pumpkin seed flour and sunflower seed butter so my daughter (who has a tree nut allergy) can enjoy these also. Thank you!
Sharon
I've read through all the comments but only see dairy milk mentioned once but it's that you could sub anything for milk. I've been working through a gigantic pail of non-fat powdered milk because it's a breeze to reconstitute and I'm thinking it might be fine for this recipe, will definitely try it.
I was wondering if the milk sub was just for dairy free reasons? Thanks!
Dudley Shumate
Made these today, just WOW!!! Used peanut butter as that is what I had on hand. The texture is PERFECT!!! I pan-fried mine in coconut oil then added butter. OMG. So good. Thank you!!
Deborah Johnson
Hi Brenda, I can't wait to try these english muffins they look so good, do you think I could double this recipe? I know sometimes in baking it doesn't work to double recipes.
Brenda
You should be able to.
Molly
I made these last night and accidentally used baking soda instead of baking powder. They baked up nicely and tasted great at first, but then the after taste was so strange.... I think I'm tasting the baking soda (1 1/2 tsp seems like more then usual?) it's pretty much not edible. I had to throw it out 🙁
I want to try again with baking powder but I'm afraid the high quantity might have the same effect. Has anyone else experienced this? I would hate to waste so much cashew butter again $$$$
Thanks!!
Jill
Mine had an ammonia smell, had to throw them out. It has to do with a chemical reaction between almond flour and baking soda/powder. Too much alkaline that needs an acid balance. http://ketointhe.uk/post/76128336951 offers a solution. Try it out
Diana
Sorry! On top I meant in top!
Diana
I have tried many, many recipes for bread. This is the best I've had so far! They taste great , I sprinkled some everything bagel seasoning on too before baking and they were amazing. Thank you!!!
Helen
Hi, would this work with any other liquid than almond milk? Could I substitute it with cows milk, or even water? I don't think I would use enough almond milk to justify buying it. Thanks,
Brenda
Yes it would work with any sub for milk.
Drewla
My new favourite!!! Toasted topped with bacon, mushrooms and fried eggs, delicious,comforting and filling dinner...yummmmmmm.....
Leanna
Mine came out very dark in color, like wheat bread. I used all the same ingredients in the recipe. Cashew butter is dark and do is almond meal. How did yours come out so light in color? They taste good though!
Brenda
I've bought different brands of coconut butter and some are actually darker than others. The brand i used is this one: http://www.iherb.com/Artisana-Organics-Raw-Coconut-Butter-14-oz-397-g/64991 and if you purchase there for the first time you can use my discount code YAJ035.
Dana
Can you use something instead of cashew butter? I'm finding a lot of Paleo recipes use cashew, and I'm very allergic to cashews. Thanks
Brenda
You could try this version that is nut free:https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
Michellr
I feel like every other version of this has been asked. I don't need nut free. I want to use peanut butter, but I don't happen to have any almonds or almond flour right now. I do have coconut flour. Anyone know if it will work?
Brenda
I've got a coconut flour version here:https://www.sugarfreemom.com/recipes/1-minute-low-carb-cinnamon-english-muffin-nut-free/
Karen
Could I use chickpea flour(garam flour)?
Brenda
I'm sorry I've not tried that for this recipe. If you do, please come back to share your results.
Terri Ayers
I just made these using Wilton tart/quiche 4" pans and they turned out very cute. I haven't tasted them yet, as they are still cooling. If anything, they are the fanciest little English muffins I have ever seen.
Josh
OMG this is by far the best carb substitute I have tasted. It is a bit of a pain but totally worth it. Not sure if it is the almond flower or cashew butter but these have a texture to them consistent with Bread. Brenda is there any way to use this in a bread recipe instead of cloud bread. To me this is a huge step up from the egg'ish texture of cloud bread.
Janice
I think this would make a wonderful grilled cheese! Has anyone tried it? I'd use the cut sides as the outsides to toast, with a nice cheddar, provolone, etc inside. This will be on the menu this week!
Erin
I just made these and topped them with an egg and avocado! Very delicious.
I didn't have the correct baking dishes so I tried a batch baked in short mason jars and a batch in banana bread pans. They both worked out but the banana bread pan worked best.
MASON JARS: a bit difficult to get out and the bottom crumbled. The texture was like a light, fluffy cake or muffin.
BANANA BREAD PAN: Perfect! Fluffy, moist and holds together. I poured a thin layer (about 3/4 inch) of batter in the pan and it raised to about 1 inch after baking. I then cut the loaf into thirds and used an egg flipper to get them out of the pan. I sliced each piece through the middle to create a top and bottom (two toastable slices)
Jennifer
Has anyone tried to make these with soya milk?
Cici
I made this recipe in my whoopie pie pans. I filled them almost to the top and baked them. They came out FANTASTIC!! They're like slider buns. Absolutely perfect & taste like bread in flavor and texture.
Took me a bit longer than 5 mins to put together, but I will be making them again soon as they are all gone!! I kept them in a ziplock in my fridge.
Brenda
Thanks for sharing!
Kelsey
A free alternative to the rings are tuna cans with both ends removed. I saw this on an Alton Brown cooking show once, and have used it ever since. I don't have the drawer space for them, so I just throw them away when I'm done.
Jenny
I don't have English muffin rings. Do you think an silicone egg mold would work? I have three Type I diabetics and I am looking to learn how to make more carb friendly breads.
Brenda
Yes I think that might work well.
Joyce
Has anyone tried to use a muffin top pan to bake these ?