Keto Sourdough English Muffins

Fluffy, golden, and packed with tangy sourdough flavor, these Keto Sourdough English Muffins are the perfect low-carb alternative to your breakfast staple. Made with a unique combination of almond flour, coconut flour, and psyllium husk powder, these muffins deliver a soft, bread-like texture while staying entirely grain-free and gluten-free. The addition of a keto sourdough starter creates a subtle tang that elevates the flavor profile and makes these muffins truly irresistible. Quick to prepare and versatile, they can be microwaved for lightning-fast results or baked for a more traditional touch. Toast them to crispy perfection and enjoy them slathered with butter, sugar-free jam, or creamy avocado for the ultimate keto-friendly treat. Perfect for meal prep or a leisurely weekend brunch, these English muffins are sure to become a beloved addition to your ketogenic recipe repertoire!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1.5 cups Blanched almond flour
• 2 tablespoons Coconut flour
• 1 tablespoon Psyllium husk powder
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Keto sourdough starter
• 3 Large eggs
• 0.25 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Butter or coconut oil (melted)
• 1 tablespoon Olive oil (for greasing)

Directions

Step 1

In a medium-sized bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined.

Step 2

In a separate large bowl, mix the keto sourdough starter, eggs, almond milk, apple cider vinegar, and melted butter or coconut oil until smooth.

Step 3

Gradually stir the dry ingredients into the wet ingredients, mixing until a thick dough forms.

Step 4

Let the dough rest for 5 minutes to allow the psyllium husk to thicken the mixture.

Step 5

Lightly grease four ramekins or microwave-safe rings with olive oil to prevent sticking.

Step 6

Divide the dough evenly among the ramekins or rings, smoothing the tops with the back of a spoon.

Step 7

Cook the muffins in one of two ways: Microwave each ramekin for 90 seconds, or bake them in a preheated 350°F (175°C) oven for 12-15 minutes, or until set and firm to the touch.

Step 8

Allow the muffins to cool for 5 minutes, then carefully remove them from the ramekins or rings.

Step 9

Slice each muffin in half horizontally and toast them in a skillet over medium heat until golden and crispy on the cut side.

Step 10

Serve warm with your favorite keto-friendly toppings such as butter, sugar-free jam, or avocado.

Nutrition Facts

Serving size	(558.7g)

Amount per serving	% Daily Value*
Calories	1755.1

Total Fat 149.7g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 620.9mg	0%
Sodium 2118.4mg	0%
Total Carbohydrate 59.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 12.1g
Protein 59.9g	0%

Vitamin D 160.2IU	0%
Calcium 627.2mg	0%
Iron 10.7mg	0%
Potassium 1441.1mg	0%

*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.

Source of Calories

Fat: 73.8%

Protein: 13.1%

Carbs: 13.1%