Low Carb Paleo English Muffins (Grain Free, Gluten Free

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 3 Eggs

• Baking & Spices

  • 3/8 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt

• Dairy

  • 3/8 cup Cashew butter
  • 3 tbsp Ghee

Found on sugarfreemom.com

Ingredients

• 1/4 cup, plus 2 tbsp cashew butter
• 3 tbsp ghee, coconut oil or butter
• 1/4 cup, plus 2 tbsp almond flour ( I used Bobs Red Mill)
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 cup unsweetened almond milk ( I used Silk)
• 3 eggs, beaten

Directions

• 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.

Nutrition