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3.75 from 4 votes

Low Carb Nut Free English Muffins (Grain Free, Gluten Free)

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 327kcal
Author Brenda Bennett | Sugar-Free Mom


  • 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


  • 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.


Net Carbs: 5g


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