“Healthified” English Muffins
You can have bread on a keto diet! Maria Emmerich swapped whole-grain flour for coconut flour to make these gluten-free English muffins.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Do you want to learn more about the ketogenic diet? Register now to join best-selling author Maria Emmerich, the foremost authority on the keto diet and a wellness expert in nutrition and exercise physiology, for our newest 8-week clean online course Clean Keto for Weight Loss: The Ultimate Guide to a High-Fat Diet.
Ingredients
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.)
Preparation
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.
Nutrition Information
- Serving Size 1 muffin
- Calories 104
- Carbohydrate Content 55 g
- Fat Content 4 g
- Fiber Content 8 g
- Protein Content 6 g