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- Cook Time
- 4 MuffinsServings
6 egg whites, whipped
3 tbsp psyllium husk powder
2 tbsp coconut flour
4 tbsp cream cheese, softened (if dairy-free, add in yolks of eggs)
Optional: additional spices (cinnamon, garlic, etc.)
Preheat oven to 350 degrees.
Separate the eggs and discard the yolks.
In a large dry bowl, whip the egg white until VERY stiff. Slowly sift in the psyllium husk and coconut flour. Gently stir until well incorporated.
Slowly add in the cream cheese (and spices if desired).
Grease a pan with coconut oil spray. Dollop the dough into the pans (it will not rise much). Use your hands to shape into English Muffins.
Bake for 17-20 minutes.
Once totally cool, cut in 1/2 and store in the freezer for easy breakfast options!
NOTE: Bake the dough right away and then freeze the baked product if you want. The dough doesn’t store well uncooked.
- Serving Size: 1 muffin
- Calories: 104
- Carbohydrate Content: 55 g
- Fat Content: 4 g
- Fiber Content: 8 g
- Protein Content: 6 g