Low Carb Nut Free English Muffins (Grain Free, Gluten Free)
Servings 4
Calories 327kcal
Ingredients
- ¼ cup tahini paste
- 3 tablespoon ghee coconut oil or butter
- ¼ cup sesame flour or almond flour if no nut allergy
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup heavy cream or almond milk for paleo
- 3 eggs beaten
Instructions
- Preheat oven to 350 degrees.
- In a microwavable bowl or in a small saucepan on the stove, combine the tahini paste and the butter and heat on low or 30 seconds in the microwave. Stir to combine.
- In another bowl whisk together the sesame flour, salt and baking powder.
- Stir that into the tahini mixture.
- Pour in the heavy cream and stir to combine.
- Last add the eggs and stir to combine.
- Grease a baking pan if using English Muffin molds or grease 6 ramekins.
- Pour the batter evenly into the forms or ramekins. I used a little more than ¼ cup in each English Muffin form. You will use less when dividing into 6 ramekins.
- Bake for 20 minutes or until a toothpick in center comes out clean.
- Allow to cool for about 5 minutes.
- Gently remove and slice in half.
- Toast as desired and enjoy!
- These can be baked, cooled and frozen individually.
Notes
Net Carbs: 5g
Nutrition
Serving: 1English Muffin | Calories: 327kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 205mg | Potassium: 314mg | Fiber: 1g | Vitamin A: 395IU | Vitamin C: 0.7mg | Calcium: 145mg | Iron: 1.7mg