Keto Sourdough English Muffins
Elevate your breakfast with these delightful Keto Sourdough English Muffins—soft, airy, and perfectly golden! Crafted with a blend of almond flour, coconut flour, and psyllium husk powder, these low-carb muffins offer all the crave-worthy texture of traditional English muffins while staying completely keto-friendly. Featuring a homemade keto sourdough starter for added tang and depth of flavor, this recipe is a healthy twist on a classic favorite. Ready in under 25 minutes, these muffins can be baked or microwaved and effortlessly toasted to perfection for a deliciously crispy finish. Ideal for pairing with butter, avocado, or sugar-free jam, they are the perfect gluten-free, keto-approved way to start your day.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 cups Blanched almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Keto sourdough starter
- 3 Large eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Butter or coconut oil (melted)
- 1 tablespoon Olive oil (for greasing)
Instructions
In a medium-sized bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined.
In a separate large bowl, mix the keto sourdough starter, eggs, almond milk, apple cider vinegar, and melted butter or coconut oil until smooth.
Gradually stir the dry ingredients into the wet ingredients, mixing until a thick dough forms.
Let the dough rest for 5 minutes to allow the psyllium husk to thicken the mixture.
Lightly grease four ramekins or microwave-safe rings with olive oil to prevent sticking.
Divide the dough evenly among the ramekins or rings, smoothing the tops with the back of a spoon.
Cook the muffins in one of two ways: Microwave each ramekin for 90 seconds, or bake them in a preheated 350°F (175°C) oven for 12-15 minutes, or until set and firm to the touch.
Allow the muffins to cool for 5 minutes, then carefully remove them from the ramekins or rings.
Slice each muffin in half horizontally and toast them in a skillet over medium heat until golden and crispy on the cut side.
Serve warm with your favorite keto-friendly toppings such as butter, sugar-free jam, or avocado.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
