Low Carb Sourdough English Muffins

Indulge in the perfect balance of tangy sourdough flavor and low-carb satisfaction with these fluffy Low Carb Sourdough English Muffins. Crafted with wholesome almond and coconut flours, plus the added magic of psyllium husk powder for structure, these muffins are a gluten-free, keto-friendly twist on a breakfast classic. The sourdough starter infuses a nuanced, tangy depth without compromising your low-carb lifestyle, while their quick cooking method—microwaved to rise and then pan-toasted to golden perfection—makes them ideal for busy mornings. Whether you enjoy them warm with butter, topped with avocado, or as a sturdy base for your favorite sandwich, these versatile muffins redefine carb-conscious comfort food. Ready in just 20 minutes, they’re a must-try for those craving a healthy, homemade sourdough treat!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 teaspoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 tablespoons Unsalted butter (melted)
• 2 large Eggs
• 0.25 cup Sourdough starter (discard or active, unsweetened and low-carb)
• 2 tablespoons Almond milk (unsweetened)
• 1 teaspoon Apple cider vinegar
• 1 tablespoon Coconut oil (for greasing pan)

Directions

Step 1

In a medium mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 2

In a separate small bowl, beat the eggs and add the melted butter, sourdough starter, almond milk, and apple cider vinegar. Whisk until combined.

Step 3

Slowly add the wet ingredients to the dry ingredients. Stir until a thick batter forms, ensuring there are no lumps.

Step 4

Let the batter rest for 2-3 minutes to allow the psyllium husk powder to absorb some moisture and thicken the mixture.

Step 5

Grease microwave-safe ramekins, 3-inch baking rings, or a microwave muffin container with coconut oil.

Step 6

Divide the batter evenly among four ramekins or molds. Smooth the tops with the back of a spoon.

Step 7

Microwave each ramekin on high for 90 seconds to 2 minutes, until the center is set and the muffins have risen slightly.

Step 8

Carefully remove the muffins from the ramekins and allow them to cool for a minute. Slice each muffin in half horizontally.

Step 9

Heat a nonstick skillet or griddle over medium heat and grease with coconut oil.

Step 10

Toast each muffin half in the skillet for 1-2 minutes on each side, until golden brown.

Step 11

Serve warm with your choice of low-carb toppings or use as a bread substitute for your favorite dishes.

Nutrition Facts

Serving size	(365.6g)

Amount per serving	% Daily Value*
Calories	1146.8

Total Fat 96.8g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat g
Cholesterol 434mg	0%
Sodium 1815.0mg	0%
Total Carbohydrate 45.4g	0%
Dietary Fiber 22.1g	0%
Total Sugars 5.4g
Protein 37.6g	0%

Vitamin D 94.5IU	0%
Calcium 343.8mg	0%
Iron 6.9mg	0%
Potassium 339.8mg	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: 72.4%

Protein: 12.5%

Carbs: 15.1%