LOW CARB ENGLISH MUFFINS (GRAIN FREE, GLUTEN FREE

By LimericksLady

Nutrition Facts
Servings: 6
Amount per serving
Calories 165
% Daily Value*
Total Fat 15.3g 20%
Saturated Fat 5.7g 29%
Cholesterol 22mg 7%
Sodium 171mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1.5g 5%
Total Sugars 0.2g
Protein 4.7g
Net Carbs 2.5g

Ingredients

• 1/2 cup tahini paste
• 6 tbsp ghee coconut oil or butter
• 1/2 cup sesame flour or almond flour if no nut allergy
• 1/2 tsp salt
• 1 TBS baking powder
• 1/2 cup heavy cream or almond milk for paleo
• 6 eggs beaten
• 1/2 1/2 1/2 cup tahini paste
• 6 6 6 tbsp ghee coconut oil or butter
• 1/2 1/2 1/2 cup sesame flour or almond flour if no nut allergy
• 1/2 1/2 1/2 tsp salt
• 1 1 1 TBS baking powder
• 1/2 1/2 1/2 cup heavy cream or almond milk for paleo
• 6 6 6 eggs beaten

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees.
In a microwavable bowl or in a small saucepan on the stove, combine the tahini paste and the butter and heat on low or 30 seconds in the microwave. Stir to combine.

In another bowl whisk together the sesame flour, salt and baking powder.

Stir that into the tahini mixture.

Pour in the heavy cream 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.