Low Carb Sourdough English Muffins
Satisfy your bread cravings while sticking to your low-carb lifestyle with these delicious Low Carb Sourdough English Muffins! Made with wholesome ingredients like almond flour, coconut flour, and a touch of psyllium husk powder, these muffins are light, fluffy, and packed with subtle sourdough tang thanks to the addition of low-carb sourdough starter. The recipe is quick and easy, requiring just 10 minutes of prep and a microwave followed by a quick skillet toast for that perfect golden crust. These versatile muffins are perfect for breakfast sandwiches, a side to soups and salads, or simply toasted and topped with your favorite low-carb spreads. Gluten-free, keto-friendly, and irresistibly satisfying, these homemade sourdough English muffins are a game-changer!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 0.25 cup Sourdough starter (discard or active, unsweetened and low-carb)
- 2 tablespoons Almond milk (unsweetened)
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Coconut oil (for greasing pan)
Instructions
In a medium mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a separate small bowl, beat the eggs and add the melted butter, sourdough starter, almond milk, and apple cider vinegar. Whisk until combined.
Slowly add the wet ingredients to the dry ingredients. Stir until a thick batter forms, ensuring there are no lumps.
Let the batter rest for 2-3 minutes to allow the psyllium husk powder to absorb some moisture and thicken the mixture.
Grease microwave-safe ramekins, 3-inch baking rings, or a microwave muffin container with coconut oil.
Divide the batter evenly among four ramekins or molds. Smooth the tops with the back of a spoon.
Microwave each ramekin on high for 90 seconds to 2 minutes, until the center is set and the muffins have risen slightly.
Carefully remove the muffins from the ramekins and allow them to cool for a minute. Slice each muffin in half horizontally.
Heat a nonstick skillet or griddle over medium heat and grease with coconut oil.
Toast each muffin half in the skillet for 1-2 minutes on each side, until golden brown.
Serve warm with your choice of low-carb toppings or use as a bread substitute for your favorite dishes.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 5.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 344 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 340 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.
