Keto English Muffins
Six grain-free english muffins baked in rings, with a craggy psyllium crumb that tears into real nooks and crannies when you split it with a fork. No cheese and no fathead dough. 3.4g net carbs each.
Prep Time 15 minutes mins
Cook Time 22 minutes mins
Cooling 15 minutes mins
Total Time 52 minutes mins
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 313 kcal
- 1 1/2 cups blanched almond flour 168 g, finely ground
- 3 tbsp psyllium husk powder 17 g, powder and not whole husks
- 2 tsp baking powder fresh
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 4 large eggs room temperature
- 1/3 cup unsalted butter 76 g, melted and slightly cooled
- 1/3 cup unsweetened almond milk 80 g
- 1 tbsp apple cider vinegar or lemon juice
Prepare: Heat the oven to 350°F. Line a baking sheet with parchment and set six greased 3 1/2-inch rings on it, greasing the bottom edge where each ring meets the parchment.
Mix: Whisk the blanched almond flour, psyllium husk powder, baking powder, baking soda and fine sea salt together. In a second bowl whisk the large eggs, melted unsalted butter, unsweetened almond milk and apple cider vinegar until smooth.
Thicken: Stir the wet into the dry until even, then leave the batter undisturbed for 2 minutes. It thickens to the consistency of soft cookie dough as the psyllium hydrates.
Fill: Divide between the rings, about 95 g each, and press the tops level with the wet back of a spoon.
Bake: 22-25 minutes, until the tops are firm and dry to the touch and a toothpick comes out clean. They brown only lightly, so judge by feel.
Release: Cool on the sheet 10 minutes, run a thin knife around each ring and lift it off, then cool 5 minutes more on a rack.
Split and toast: Push a fork into the side all the way around the circumference and pull the halves apart by hand. Toast cut side down in a buttered skillet for about 1 minute.
Do not slice them with a knife. The fork split is what creates the nooks and crannies; a knife gives two smooth faces.
Let the batter sit 2 minutes before filling the rings. It looks too loose straight after mixing.
No oven? Set the greased filled rings in a cold nonstick skillet, cover, and cook over medium-low about 8 minutes a side. The tops stay paler.
Storage: split first, then refrigerate airtight up to 5 days or freeze flat with parchment between halves up to 3 months. Toast from frozen, about 90 seconds. Do not microwave. Keyword almond flour english muffins, Gluten-Free, grain free breakfast bread, keto english muffins, low carb english muffins, psyllium husk muffins