DRY INGREDIENTS

Coconut Flour = 60 g / 1/2 cup

Finely Ground Golden Flaxseed = 60 g / 1/2 cup

Baking Powder = 8 g / 2 tsp

Salt = 4 g / 1 tsp

Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success)

Egg White Options

1.  Fresh egg whites = 6 large (210 g)

2.  Liquid egg whites from cartons = 210 g

3.  Egg White Powder = 37.5 g + 210 ml room temperature water to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and room temperature water to the wet ingredients.)

WET INGREDIENTS

Apple Cider Vinegar = 30 ml / 2 tbsp

Room temperature water = 210 ml (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please OMIT this water)

YEAST MIXTURE

Instant or rapid rise yeast = 4 g / 1 tsp (Note that this is for flavor only)

Unsweetened pea milk = 120 ml / 1/2 cup (OR any keto friendly milk)

Room temperature water = 120 ml / 1/2 cup

Unsalted butter = 15 g / 1 tbsp

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 350 F or 180 C.

3. Add all the ingredients for the yeast mixture (except the yeast) into a bowl. Melt in the microwave at high heat for 90 seconds. Then add the yeast and stir to combine. Set aside.

4. In another bowl, mix all the dry ingredients together until well combined.

5. Add all the wet ingredients (including the yeast mixture) and mix until a dough is formed.

6. Transfer the dough onto a floured surface. Press and spread until 1/2 inch thick. Then use either a 3-inch ring cutter or egg ring which is slightly bigger than 3 inches to cut the dough into round shape. If you are not using a ring cutter, you can simply shape the dough into a ball then flatten it. Remove excess dough and reuse. Sprinkle both sides of cut dough with some ground golden flaxseeds then place on a baking try lined with parchment paper. Cover with a towel and rest for 15 minutes. This recipe makes 6 muffins at around 100 g each.

7. After resting, use a non-stick pan, lightly greased to cook the muffins over low heat. Cook each side around 2 to 3 minutes until slightly browned. Then transfer back onto the baking tray to finish cooking in the oven. The reason we do this is because keto bread is quite dense so it's difficult to cook through on a skillet without burning the crust. So just brown the muffins slightly on the pan then bake in the preheated oven for 10 to 12 minutes. They are done when they feel light to the touch.

8. Cool on a wire rack.

9. Traditionally, English muffins are "fork split" to preserve the nooks and crannies. This is so that the butter can melt into the nooks and crannies.

10. These muffins are best served fresh. They can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 6]

NUTRITION INFO PER SERVING

Total Carb = 6.8 g

Dietary Fiber = 5.9 g

Net Carb = 0.9 g

Calories = 99

Total Fat = 6.1 g

Protein = 6.2 g

This nutrition information is just a guide.

Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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