Low-Carb Paleo English Muffins (Grain-Free, Gluten-Free)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Melt Fats: In a small pot on low heat or in microwave, combine the tahini paste and the ghee (or chosen fat: coconut oil or butter). Heat gently until melted and well combined.

3. Mix Dry Ingredients: In another bowl, whisk together sesame (or almond) flour, salt, and baking powder.

4. Combine: Pour the melted tahini-fat mixture into the dry ingredients, stir to combine. Then add the heavy cream (or almond milk) and mix.

5. Add Eggs: Stir in the beaten eggs until everything is well incorporated.

6. Prepare Molds: Grease English muffin rings or use 8-oz ramekins. Pour the batter evenly.

7. Bake: Bake for about 20 minutes, or until a toothpick in the center comes out clean.

8. Cool & Slice: Let cool for 5 minutes, remove from molds, and slice in half. Toast if desired.

9. Freezing Option: These muffins can be baked, cooled, then frozen individually for future use.

Go to the next page to get the Nutrition