Low Carb Paleo English Muffins (Grain Free, Gluten Free)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 3 eggs, beaten
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 3 tbsp butter
- 1/4 cup, plus 2 tbsp cashew butter
- 1/4 cup, plus 2 tbsp almond flour ( i used bob's red m
- 1/4 cup unsweetened almond milk ( i used silk)
- Carbohydrate 1.73012228869322 g
- Cholesterol 163.692343757325 mg
- Fat 12.1804467739877 g
- Fiber 0.00110416666666667 g
- Protein 5.25598906048218 g
- Saturated Fat 6.65641208533684 g
- Serving Size 1 1 Serving (74g)
- Sodium 139.648083294377 mg
- Sugar 1.72901812202655 g
- Trans Fat 1.16807177106447 g
- Calories 136 calories
Preheat oven to 350 degrees.In a microwavable bowl or in a small saucepan on the stove, combine the cashew butter and the butter and heat on low or 30 seconds in the microwave. Stir to combine.In another bowl whisk together the almond flour, salt and baking powder.Stir that into the cashew butter mixture.Pour in the almond milk and stir to combine.Last add the eggs and stir to combine.Grease a baking pan if using English Muffin molds or grease 6 ramekins.Pour the batter evenly into the forms or ramekins. I used a little more than 1/4 cup in each English Muffin form. You will use less when dividing into 6 ramekins.Bake for 20 minutes or until a toothpick in center comes out clean.Allow to cool for about 5 minutes.Gently remove and slice in half.Toast as desired and enjoy!These can be baked, cooled and frozen individually.
