How to Make: LOW-CARB ENGLISH MUFFINS

Missing English muffins and wanting a lower-carb option that you can work into your weekly meal plan with ease? A lover of the gut health benefits and distinct flavor of sourdough? If so, this is the recipe you've been missing on keto!

I've made sandwich bread and pizza dough using the new King Arthur Keto Wheat Flour blend, and both turned out amazing. And this English muffin recipe didn't fail to impress, either.

I've been exploring sourdough and tried making these muffins with the KA Keto flour and, WOW!

They were soft and nicely chewy in the middle but crisp on the exterior and brimming with loads of nooks and crannies waiting for some salted homemade butter. They are so good!

I made six large muffins in the video, but the best size-and-macro yield is 10, 2" rounds, so that each muffin is 8g net carbs. Even if cut a little smaller, this sourdough-leavened dough gets a nice rise and will deliver even at 2".

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Recipe:

114g, warm water (110-115 degrees F)
57g, sourdough starter
211g, King Arthur Keto Wheat Blend Flour
6g, sugar replacement
1 tsp, instant active yeast
14g, non-fat dry milk
-14g, butter (room temp, softened)
5g, salt (pinch)
1/8 tsp, citric acid

Macros for 10, 2" English Muffins: Cals: 200 | Fat: 5g | Total Carbs: 15g (8g net carbs per muffin) | Fiber: 7g | Protein: 26g

Product Used:

King Arthur Keto Wheat Flour Blend: https://amzn.to/3sYlJLx
Lupins for Life, Semolina: https://amzn.to/3iWPrvJ
Cuisinart Bread Machine: https://amzn.to/3pmsLrd
T-Fal Nonstick Skillet: https://amzn.to/39wSYO5
Saf Instant Yeast: https://amzn.to/39hXBvr
Pyure Stevia Blend: https://amzn.to/3sYL5J6
Breadtopia Live Sourdough Starter: https://amzn.to/3t06amr
Citric Acid: https://amzn.to/3cg3XgD
Himalayan Pink Sea Salt: https://amzn.to/3ofHAuk

Contact: [email protected]