This 1-Minute Low Carb Cinnamon English Muffin is the Nut Free version of my original 2- Minute Low Carb English Muffin!
When your tree nut allergic child begs you to make something nut free, what do you do?
You get to work of course!
My most popular 2 Minute Low Carb English Muffin has gone viral and I’m thrilled! But my little guy broke my heart when he asked when I would make a nut free version just for him! I’ve worked on this particular recipe a LOT to get just the right texture and to hear my youngest boy say he loved it.
I had quite a few unsuccessful attempts and my little guy taste tested them all. He is also the greatest coconut detector of all, and truly hates the flavor of it. Making low carb, gluten free AND tree nut free recipes is always a challenge.
These have absolutely NO coconut flavor in them at all. I promise! My notes below will explain all the ways I changed this recipe around until I got the best version.
This recipe makes 2 English Muffins and one is plenty to satisfy.
Hearing my youngest son tell me how much he loves these made all the work worth it! I hope you love it too!
Brenda’s Notes:
- I’ve made this 3 different times with 3 different substitutions. The first time I made this I used 1 tbsp of ground flaxseed in place of 1 tbsp of coconut flour. I enjoyed the taste of this option the best and it resembled “bread” best in texture. I decided to try hemp seeds as my second option, 1 tbsp in place of 1 tbsp of coconut flour in this recipe. It was a bit too spongey for my taste, but it still held together and was tasty, I just didn’t prefer it over the flax. The third time I made this I used what you see in the recipe below and what I feel is probably the best in texture. The 2 tbsp of coconut flour serves as the best “bread” like texture.
- I had my youngest son who is the one who hates coconut try these each time I made them and said he could not taste any coconut flavor at all and really liked them, but we did not notice as strong a cinnamon flavor as we would like.
- If you aren’t a fan of cinnamon you can eliminate it, but if you really like cinnamon I would suggest upping the amount to 1 1/2 tsp for a stronger cinnamon flavor.
- I’ve also tried making this with a little sweetness to it, using 1/2 tsp of cinnamon flavored stevia. I did not like it sweet, just my preference, but you could always add it if you like.
- My ramekins used here are 5 ounces each.
Check out My other English Muffin Recipes:
- 2 Minute Low Carb English Muffin (this has tree nuts in it and serves 1-2)
- Low Carb Paleo English muffins ( This serves 4-6 and has nuts in it)
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1-Minute Low Carb Cinnamon English Muffin (Nut Free)
Ingredients
- 1 tbsp butter
- 2 tbsp coconut butter I used Artisana organics
- 2 tbsp heavy cream
- 2 tbsp coconut flour I used Bob's Red Mill
- 1/8 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs beaten
- Optional: 1/4 tsp cinnamon liquid stevia or vanilla
Instructions
-
Melt the butter with coconut butter in a small microwaveable bowl. Stir until smooth.
-
Stir in heavy cream.
-
In another bowl whisk flour, salt, baking powder and cinnamon. Pour into the butter mixture and combine well.
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Stir in the beaten eggs.
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Grease2 ramekins.
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Pour evenly, filling half of each ramekin.
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Microwave one at a time for 1 minute. If the center is not set, microwave another 30 seconds.
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Cool slightly then remove from ramekin and slice in half.
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Toast as desired.
Recipe Notes
Net Carbs: 4g
Cori Passer says
May 25, 2016 at 10:13 amI do believe that coconut is considered a tree nut.
Brenda says
May 25, 2016 at 1:56 pmNo my allergist told me it is not in the tree nut family, thank you for your concern.Both my boys can have it without a problem.
susan says
September 8, 2016 at 7:32 pmthe FDA considers it a tree nut for labeling purposes but botanically it’s really not, my tree nut boys eat coconut just fine too.
Brenda says
September 9, 2016 at 6:14 amThanks for your comment
Dita says
May 25, 2016 at 12:32 pmI love your site and have made many of your Great recipes. Is there anything else I can use in place of the Coconut Butter. I hope you can suggest a alternative. I can’t wait to try this recipe. Thanks for all your hard work.
Brenda says
May 25, 2016 at 1:54 pmThe coconut butter is my replacement for the almond, or cashew butter in the orginal recipe. What abut sunflower seed butter?
Edith B. says
May 25, 2016 at 12:44 pmHi! Do you think I could use more butter instead of coconut butter? I don’t have any on hand. Thanks for the wonderful work you do to help us sugar-free folk.
Brenda says
May 25, 2016 at 1:55 pmNo more butter will not act the same as the coconut butter. If you have sunflower seed butter that would work as a replacement.
Edith B. says
May 25, 2016 at 10:23 pmThank you! I do have Sunflower seed butter.
Maya says
May 26, 2016 at 8:31 amYum! I love coming up with microwave recipes like this. This English muffin looks amazing! Can’t wait to try it!
Brenda says
May 26, 2016 at 1:27 pmthanks!
Lesley says
May 28, 2016 at 11:31 amJust made this, yum! I replaced the egg with 1/4 cup liquid egg substitute and the heavy cream with some homemade soy yogurt. I toasted it and spread it with peanut butter, and it was delicious!
Thanks for sharing 🙂
Brenda says
May 28, 2016 at 11:34 amThanks for sharing your substitutions!
LINIA says
June 13, 2016 at 5:49 pmI am highly allergic to COCONUT–also do not like it at all, but the main problem is the hives and anaphylactic shock. Thank you for taking the time to explain that we can use Soy Nut Butter to replace the coconut. If i ever make this, will write an update.
Basically i just like to read recipes but rarely ever cook anything.
Barb says
June 22, 2016 at 10:29 amOMGOSH! I just made these and they are wonderful! Came out perfect, and yum! Thank you so much for this great recipe.!!!!
alliene says
June 23, 2016 at 4:24 pmcan i just put all butter, instead of mixing raw coconut butter?
Brenda says
June 23, 2016 at 8:00 pmnope, won’t work, not the same consistency.
Jen says
July 25, 2016 at 2:59 amwill these turn out if baked in an oven? I don’t have a microwave. I doubt it but
I’m hoping.
Brenda says
July 25, 2016 at 7:15 amYes I have an oven version that worked just fine, use the same as in these directions:https://www.sugarfreemom.com/recipes/low-carb-paleo-english-muffins-grain-free-gluten-free/
Judi Evans says
August 3, 2016 at 2:23 pmI didn’t have the almond butter or peanut butter on hand so I substituted 1 oz of cream cheese….wow was it ever good!! I had made the recipe before using both nut butters, but the cream cheese gave it a great flavor.
Brenda says
August 3, 2016 at 2:32 pmGreat idea!
Carol says
September 11, 2016 at 10:52 amThanks for the information on the variations you tried. I just made these using your flax substitution (no hormone concerns and I really like the more whole-grain character it gives) – delicious!
I like nut flours but also like to balance with alternatives. Love your work and your recipes!
Brenda says
September 11, 2016 at 1:56 pmThanks so much Carol!
Edith says
September 13, 2016 at 12:58 pmCan’t have coconut, cheese, yogurt, soy etc. Could these be made with almond butter& almond flour?
Also interesting to know flaxseed has estrogen. (issue for me) Will have to cut that
back
I have recipe for ‘Pumpkin pie squares’ that I would love to have converted.
Brenda says
September 13, 2016 at 4:48 pmHere’s my original English Muffin I adapted this nut free one from and it uses almond or peanut butter or even cashew. https://www.sugarfreemom.com/recipes/2-minute-low-carb-english-muffin/
Carolyn K says
November 16, 2016 at 12:06 amIs coconut butter the sames as coconut oil or coconut manna?
Brenda says
November 16, 2016 at 8:15 amNo. Coconut butter is the texture of peanut butter. Coconut oil is great for replacing butter or oil in recipes. Here’s a post that might help https://www.sugarfreemom.com/recipes/the-basics-of-coconut-butter-coconut-milk-and-coconut-oil/
Kitty says
April 6, 2017 at 1:36 pmcoconut manna should be the same as coconut butter, just a variation of names. check on the jar that it is made from dried coconut. or on their website. that is what you want, dried coconut ground like peanut butter.
Rhonda Bryant says
March 18, 2017 at 10:58 amHow can you make these in the oven?
Brenda says
March 19, 2017 at 6:52 am350 degrees F for 15-20minutes then check the center with a toothpick
Rachel says
March 19, 2017 at 2:46 pmDo you know if I can mix coconut flour and coconut oil to make coconut butter? If so, any idea of the ratio? I’ve done a ton of searching to no avail…
Brenda says
March 20, 2017 at 6:24 amI’m not sure about that combination. I do know 1 person who made coconut butter in their high powered blender using just shredded coconut and water. I’ve tried it and it didn’t work for me.
Kitty says
April 6, 2017 at 1:43 pmyou can grind coconut, or shredded coconut into coconut butter, I’ve done that. when it gets to a grainy stage if it won’t convert, add a bit of coconut oil to it to get it started.
to use coconut oil and coconut flour, (which I haven’t tried) I’d start with equal amounts in the blender. when the coconut oil liquefies, you’ll be able to tell how much flour to add til it gets to the consistency of warm peanut butter.
The flour is just dried coconut with the oils pressed out. the remainders are ground for flour. I would not recommend adding water because it won’t have the same consistency and you would have to store any remainders in the fridge, because of the water. with only oil and flour, you will be able to store it in the cupboard just like peanut butter.
Sara says
August 19, 2017 at 11:33 pmCan these be frozen?
Brenda says
August 20, 2017 at 9:08 amyes
Sue Erricker says
November 21, 2017 at 9:46 amCan these be made without the heavy cream?
Brenda says
November 21, 2017 at 1:38 pmyes you could sub any milk of choice.
Kelly says
December 29, 2017 at 12:49 amI’m curious about your comment on removing flax from the recipe because you are trying to reduce estrogen. I’m trying to do the same, but have added flax to my diet because it has an anti-estrogenic effect on the body. I’ve read that in multiple books on the topic, two of which are written by MDs, the others naturopaths. Did you find different research? If so, would you mind sharing the source? Thanks! Looking forward to trying this recipe.
Laura Schafer says
January 22, 2019 at 7:35 pmThis article has some great links at the bottom for more info.
https://mariamindbodyhealth.com/flax-not-healthy/
Mildred says
February 16, 2018 at 9:23 amI really liked this recipe! I added a pinch of stevia powder for a bit more sweetness. Toasted and put on cream cheese and some berry purée that I made sugar free. Thanks for the recipe
Annie says
April 3, 2018 at 8:26 amMade the recipe for Easter brunch. It was very good!
The bread was very light ans the whole family liked it !
Do you think it could be use as is to make a bread loaf? If so how many of this batch would you use and what would be the cooking time?
Thank you!
Brenda says
April 3, 2018 at 8:46 amI’ve made an English Muffin loaf adapting from this recipe, not quite the same texture but once toasted it works well.https://www.sugarfreemom.com/recipes/low-carb-blueberry-english-muffin-bread-loaf/
JK says
April 25, 2018 at 12:17 pmThis looks like an amazing recipe but I’ve had too many fails with coconut flour keto bread-a-likes , either they’re too dry or too eggy.. silly question but since this has 2 eggs, does it taste eggy at all? And how about the dryness? Just asking as I don’t want to waste ingredients..
Brenda says
April 25, 2018 at 3:52 pmMy picky youngest son hates coconut and loves this recipe, as far as dryness we don’t think it is and of course once you slice, toast and add butter it’s amazing!
Helen says
April 29, 2018 at 7:37 pmLove these muffins with flax! All the women avoiding flax need to read the following because lignans in flax have been proven to reduce or even prevent tumor growth. The are anti-estrogenic. https://elynjacobs.com/2014/06/23/demystifying-flaxseed-and-estrogen/