Best Low Carb English Muffin Recipe

I'm calling this THE BEST English Muffin recipes because... well, I think it is and it's my blog lol! But seriously, it's easy to make and delicious and because of its high protein and fibre content it will fill you up for ages.

I eat mainly low-carb. Not in a diet-y way but because after a lot of experimentation I've found that this way of eating makes me feel the best. It doesn't mean that I don't have the occasional bowl of oats or piece of bread but it's what you do most of the time that matters, not here and there.

Experimentation is so powerful. That's why I spent a good part of my new book "The Empowered Eating Handbook" on how to successfully do so. We've all heard that there is no "one sized fits all" approach to diets and so we need to find what works for us, well sometimes it can be hard to know where to start and so that's one of the reasons I wanted to make it easier on you!

You can secure yourself a copy for a reduced price alongside all kind of other free goodies by CLICKING HERE.

In the meantime... here's THE BEST Low Carb English Muffin recipe to hold you over!


Serves 1


4 Tbsp Almond Meal

1 Tbsp Psyllium Husk

1/4 tsp turmeric

1/4 tsp baking powder

2 Tbsp extra virgin olive oil (or melted butter)

1 pasture-raised egg


Preheat the oven to 180C

Grease a large mug or ramekin with butter or coconut oil.

Mix all the dry ingredients together in a small bowl until there are no lumps.

Add the oil and the egg to the bowl and mix until combined.

Pour into the mug or ramekin

Cook in the oven for approximately 20 minutes or until browned and firm to touch.

Alternatively, you can microwave this on high for 1-2 minutes.

I like to make my own version of "Egg McMuffins" with scrambled eggs, spinach, homemade mayo and a bit of cheese. Yuss!!!!

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