Enjoy these quick and easy keto English muffins that are nut free and gluten free. Perfect for a low carb breakfast or snack!
Delicious and Easy Low-carb Breakfast Option
Learn how to make quick keto English muffins that are low carb, keto friendly, nut free, gluten free, sugar free, and diabetic friendly. These muffins are perfect for anyone following a keto diet or looking to reduce their carbohydrate intake. The recipe is easy to follow and allows you to enjoy a delicious breakfast or snack without compromising your dietary preferences.
With just a few simple ingredients, you can whip up a batch of these tasty English muffins in no time. Whether you’re new to the keto lifestyle or a seasoned pro, this recipe is sure to become a staple in your meal rotation. Say goodbye to store-bought muffins and hello to homemade goodness with these keto-friendly treats!
Whip up a batch of these speedy Keto muffins for a guilt-free breakfast treat!
welcome back once again all of my low carb friends and for those of you who are here for the first time welcome today I have another very easy keto bread recipe for you today I am going to show you how to make super easy keto English muffins now you might have noticed on my Channel that I already do.
Have an English muffin recipe but that one is very good and it’s really quick I love it but it does have a little bit more of an egg taste than what I want it’s not a super dominant egg taste but I can still taste the egg and when you want an English muffin you want it to taste like bread not like egg so this version doesn’t use a lot of eggs and.
Shouldn’t have that egg taste at all so if you want a printable version of this recipe you can check out my website at Janet delicious larb kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious lowai keto recipes make sure you click that.
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Also and while we do all that let’s get cooking in a large mixing bowl combine 52 G or around 1/2 cup of sunflower seed flour as I always tell you guys you don’t have to buy pre-made sunflower seed flour if you don’t want to just make your own just check out my video on how to do that in 5 minutes add 39 G or.
Around 6 tablespoon of fine flax seed meal you want the to be fine enough to go through a mesh strainer so depending on what brand you get you might need to regrind it a little bit the brand that I get I usually reg grind it just a little bit and then I measure it out I also prefer golden flax seed meal because I prefer the coloring and the taste of.
Golden flax seed meal but any flax seed meal will work add 6 G or around 2 tpoon of instant dry yeast this is optional it does nothing for Rising I just add it for flavor I like a little bit of a yeasty flavor in my bread products so if you don’t want to add that you don’t have to add 12 G or around 1 tbsp of baking powder sift all the dry.
Ingredients together until they’re fully combined and there are no lumps if you want to you can add up to 1 tbspoon of dry seasonings to give your English muffins a little bit more of a flavor I’m adding about 1 tblspoon of everything bagel seasoning if you want your English muffins to be sweet you can add a couple tablespoons of the sugar.
Substitute of your choice if you are using the seasonings then stir them in until they’re fully combined with the dry ingredients add two large room temperature eggs make sure their room temperature they just stir in more smoothly when they’re room temperature stir the eggs into the dry ingredients until everything is fully combined and a.
Smooth wet sticky dough has formed scrape down the sides of your mixing bowl and push your dough to the center of the bowl then allow it to sit at room temperature for about 10 minutes so the dough can absorb a little bit of the extra moisture while the dough is sitting preheat a large non-stick skillet over medium heat for about 3 to.
5 minutes or just until it’s hot after the dough has set for 10 minutes it’s still going to be a little bit sticky but you should be able to handle it a little bit more divide your dough into three equal portions roll each dough portion into smooth balls if the dough is still too sticky and you can’t form the dough into balls without it sticking.
To your fingers then just very lightly dust your hands with a little bit of flour so that the dough balls won’t stick to your fingers I just used a little bit of oat fiber or you can use coconut flour just enough to keep the dough from sticking to your hands line a clean work surface with some parchment paper or a silicone baking mat and dust.
It very lightly with a little bit of flour I’m using oat fiber or you can use coconut flour just be very careful not to work in too much extra flour because you don’t want to dry your dough out completely you just want a very light dust just to make sure it doesn’t stick to anything place your dough portions onto your work surface then use your.
Hands and flatten the tops of each one of the dough portions to create circles that are about 3 in in diameter give or take a little bit I just use my egg rings that I have to measure out the size of my muffins once the muffins are all shaped then use a flat spatula and transfer the shaped dough portions into your preheated Skillet make sure you.
Leave some space in between each one of the muffins so you can have a good even cook if you don’t have a nonstick skillet or a cast iron skillet then make sure that you very lightly spray your Skillet before you put the dough portions into your Skillet you don’t want them to stick cover your Skillet with the lid and cook the English.
Muffins over medium heat for about 4 to 5 minutes or just until they’re browned on the bottom after the muffins are browned on the bottom then uncover your Skillet turn the muffins over don’t cover it again just leave it uncovered then cook for another 2 to 3 minutes or until both sides of the muffins are brown once the muffins are cooked remove.
Them from the skillet and transfer them to a wire rack then allow them to cool completely before slicing them once you’re ready to eat the muffins turn them on their side and slice each muffin in half to create a top and bottom portion you can eat these at room temperature or you can reheat them in your toaster or your oven you can eat.
Them plain or you can top them with your desired spread or filling of your choice all right here we are with my lovely little English muffin and as you can see there is a tiny bit of a green tint I’ve told you guys this many times before when you use sunflower seed flour sometimes your baked goods may have a little bit of a.
Green tint because of the chlorophyll that’s in the sunflower seeds it’s not going to make your food taste bad it just gives it a little bit of a different color no biggie so anyway other than that it’s got a nice soft moist texture in the middle a nice little hard not hard but little bit of a crusty crust on the outside like English.
Muffins are supposed to have this one I toasted and it does hold up in the toaster very nicely some keto breads you can toast on the stove top but not in a to toaster this I toasted in the toaster and it did really well I just put some cream cheese on it you of course can put whatever you want on your English muffin it didn’t uh fall apart when I cut it in.
Half to cut the bottom and the top it didn’t fall apart so it’s nice and sturdy so if you wanted to use this to make it into a breakfast sandwich or any type of a sandwich it would hold all your sandwich fillings in it so it’s nice and sturdy looks good smells good we want to see what this tastes like that’s.
Good mhm yeah I like that that’s really good I did get it a little more Brown than what I wanted to on on the underside which is fine it doesn’t taste burnt or anything it’s just a little bit more Brown than what I wanted it to so keep that in mind when you’re making yours just keep an eye on it so it doesn’t get over browned and between the.
Everything bangle seasoning that I put in there and the dry yeast it does not have a sunflower seed taste so you’re not feeling like you’re eating a thing of sunflower seeds although I like sunflower seeds so it wouldn’t bother me but you don’t have to worry about that this has a nice feel and taste thumbs up there’s a thumb yes yes definite yes you.
Can eat these immediately if you do have any leftovers store them in an airtight container at room temperature for up to 3 days or store them an airtight freezer safe container in your freezer for up to 2 months eat and enjoy and that’s our recipe of the day I hope you enjoyed it if you did and want to see more videos like this make sure.
You click that thumbs up like button click that subscribe button leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those out there for you and as always keep cooking
