Free Printable: Low Carb & Keto Food List
Get It Now- Keto English Muffin Ingredients
- How To Make Low Carb English Muffins
- Paleo English Muffin Recipe FAQs
- Keto English Muffin Nutrition FAQs
- How To Store Gluten Free English Muffins
- What To Serve With A Keto English Muffin
- Recommended Containers For This Low Carb English Muffin Recipe
- Low Carb Keto English Muffin Recipe (2 Minutes!)
This keto almond flour English muffin recipe is the oldest of all my keto bread recipes – and it’s so easy, I still make it regularly. Here’s an excerpt of what I wrote about these low carb gluten-free English muffins when I first made them:
You know a recipe is good when you plan out several meals to have during the week, and instead you just keep making one thing on repeat. That’s what happened here. I started by trying to make gluten-free English muffins low carb. I was happy that they turned out to be paleo English muffins, too. And they were so good, I just kept wanting them over and over! In fact, I made this low carb English muffin recipe for breakfast every day this week.
Yes, I’m totally obsessed with this new microwave toasted paleo english muffin. It certainly helps that it’s easy as can be! It’s the perfect go-to breakfast when you’re in a rush. (But if you’re looking for something sweet, you could try my 2-minute cinnamon swirl mug muffin instead.)
Aside from the simplicity, my favorite aspect of these low carb English muffins is the texture. Soft and buttery inside, crusty on the outside. These also have the lovely little air pockets you know and love. Some people might call them “nooks and crannies” based on a common brand of store bought ones. You wouldn’t expect that from gluten-free English muffins, but it works!
This keto English muffin recipe was originally published on December 28, 2015, and the post was republished in March 2021 to add updated pictures, useful tips, and some recipe improvements. Here is one of the original photos, if you’re curious:
While this quick keto english muffin recipe is no longer my top choice for bread, it’s definitely one of the quickest and most convenient, with the simplest ingredients. If you have a little more time on your hands, I recommend making fathead bagels, almond flour bread, or my personal favorite, keto yeast bread.
Keto English Muffin Ingredients
This whole low carb English muffin recipe only requires five simple ingredients (plus salt). You might even have these in your pantry and fridge right now:
- Wholesome Yum Blanched Almond Flour – This is the one I recommend for best results; it has a super fine consistency, so your keto English muffin isn’t grainy. Different almond flours also have different oil levels, which can react differently in recipes.
- Wholesome Yum Coconut Flour – Use this super fine coconut flour if you can. Brands vary by moisture level, so using something else can still work, but might make the batter a little too wet or too dry.
- Butter – Use grass-fed butter for best flavor. Ghee or coconut oil work here as well, if you are paleo or sensitive to dairy, respectively.
- Egg – Use large eggs, not medium, extra large, or jumbo.
- Sea salt
- Baking powder – I recommend aluminum-free, like this one. Be sure it’s fresh, for maximum air pockets.
These are all pretty common for anyone that cooks gluten-free even occasionally. That means you can make a paleo English muffin on the spur of the moment. Yay!
How To Make Low Carb English Muffins
Did I mention that this low carb English muffin is ready in just a couple of minutes? It doesn’t get much faster than that! For mornings when you’re tired, don’t feel like cooking, or are short on time, gluten-free English muffins are the perfect solution.
Easy? Check. Fast? Check. Delicious? Check. Low carb, gluten-free and paleo? Check. Yes, this keto English muffin recipe is my jam. Let’s make them!
- Melt. Melt butter in a microwave safe ramekin.
- Mix. Add blanched almond flour, coconut flour, egg, sea salt, and baking powder.
- Cook. Microwave or bake almond flour English muffins, until the top is firm and spring-y to the touch. Run a knife along the edge of the ramekin and flip over a plate to release.
- Toast. Slice the English muffin in half, then pop in the toaster until golden.
Paleo English Muffin Recipe FAQs
Can you make them without a microwave?
Yes! If you’d rather not use the microwave, it’s easy to make this keto English muffin recipe in the oven instead.
Just use an oven safe ramekin and bake for about 15 minutes at 350 degrees F.
The oven method does take a little longer, but you can make the paleo English muffin recipe ahead if you want to. You can even make a few at a time by using multiple ramekins.
Can you omit the almond flour or coconut flour?
Yes, here are your options:
- To omit the coconut flour: Replace the 1/2 tbsp coconut flour with an additional 1 1/2 tbsp to 2 tbsp almond flour, until the batter consistency is similar to the picture above. (Yes, you’d need 3-4 times the amount of almond flour to replace the coconut! You may also need bigger ramekins.)
- To omit the almond flour: Make this coconut flour microwave bread recipe instead. I don’t recommend omitting all the almond flour in the English muffins.
Do you have to toast them?
I wouldn’t recommend making this keto English muffin recipe without toasting, as it will be too fragile. On the other hand, after the toaster it comes out perfectly crispy.
If you don’t have a toaster, other options would be to lightly pan fry your paleo English muffin, or toast in a toaster oven.
Can you make a larger batch?
Absolutely! Just multiply the recipe by the number you want and use separate ramekins.
Keto English Muffin Nutrition FAQs
How many carbs in an English muffin?
Traditional English muffins have about 28 grams of carbs.
This keto diet English muffin recipe has just 4 grams net carbs per (large) serving. Full nutrition info is on the recipe card below.
Can you eat English muffins on keto?
No, traditional English muffins have too many carbs for the keto diet.
Which is why I thought we needed our own version! This low carb English muffin recipe makes English muffins on keto possible.
Are English muffins gluten-free?
No, most English muffins are made with white or wheat flour, making them not gluten-free. There are a few gluten-free English muffins, but most of those are made with rice or other flours.
This version is made with almond flour and coconut flour for a nutrient-dense option that’s keto and gluten-free.
How To Store Gluten Free English Muffins
Store these almond flour English muffins in an airtight container in the refrigerator for 3-5 days.
Can you freeze gluten-free English muffins?
Yes, you can freeze English muffins for 2-3 months.
Reheating instructions:
For best results, toast the gf English muffins in a toaster or in the oven until heated through and slightly crispy.
What To Serve With A Keto English Muffin
These gluten-free English muffins definitely have a breakfast feel to them, so let’s embrace that. Voila – you’ve got the perfect breakfast or snack!
- Butter – What’s more classic than an English muffin topped with a pat of butter? I try to get grass-fed.
- Jam or jelly – Most jams are loaded with sugar, but you can easily make your own! Try sugar-free strawberry chia jam or keto blackberry jelly.
- Breakfast Sandwich – Pile it high with bacon or sausage, a fried egg, and melty cheese.
And if a less breakfast-y sandwich is what you’re after, you’ll probably prefer my keto 90 second bread recipe. It has a more chewy texture and is just as easy!
Recommended Containers For This Low Carb English Muffin Recipe
Here are your container options for making this low carb English muffin recipe:
- Ramekins – Most often, I make these gluten-free English muffins in large ramekins. The best ones are 4 inches in diameter like these. But if you only have smaller ramekins that are 3.5 inches in diameter, you can still make low carb English muffins in them! For ramekins any smaller than that, divide the batter into two instead.
- Mug – If you prefer more slices, you can also make the paleo English muffin in a large mug instead of a ramekin. Once it’s ready, slice it, and just pop those into the toaster in batches. This option is good for trying it with multiple spreads or toppings. Because sometimes you just can’t decide, right?
- Rectangular glass containers – As suggested by a reader, use these to turn this low carb English muffin recipe into bread slices. (Makes one large rectangle, which you can cut in half to make 2 slices.)
- Soup bowls with a flat bottom – These are the ones I like to use for larger muffins, as shown in the video below. They are both microwave + oven safe.
Low Carb Keto English Muffin Recipe (2 Minutes!)
The BEST keto low carb English muffin recipe - soft & buttery inside, crusty on the outside. Just 5 ingredients + 2 minutes to make these paleo gluten-free English muffins!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)
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Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
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Microwave method: Microwave for about 90 seconds, until firm.
Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch.
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Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 2 large slices (entire recipe)
- Nutrition facts below are for a LARGE low carb English muffin (4" diameter), using these ramekins.
- For more container options, see the list in the blog post.
- If you prefer more/smaller slices, you can also make it in a mug instead of a ramekin, then just pop those in the toaster in batches.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
577 Comments
Tyler White
0Hi, is English muffin toasting bread low carb, yes or no?
Maya | Wholesome Yum
0Hi Tyler, Yes, it’s low carb! Every recipe on this site is.
Carrey
0Can you use Trim Healthy Mama baking blend in exchange for the almond flour?
Maya | Wholesome Yum
0Hi Carrey, If you want to use THM Blend, I actually recommend replacing both the almond and coconut flour with it. The end result will be slightly different but similar enough.
Anne
0Can’t wait to make this. What size ramekin bowl, meaning ounces? I’m needing to order from Amazon. Thank you.
Maya | Wholesome Yum
0Hi Anne, I recommend a ramekin 4 inches in diameter, so either 8 oz or 10 oz. Here are the ones I like.
Felicia
0I can’t have almond flour, is it just as good using just coconut flour? 🙂
Maya | Wholesome Yum
0Hi Felicia, Sorry, no, they are not interchangeable. If you can’t have almond flour, you can try replacing the almond flour with sesame seed flour or sunflower seed flour. Or even another nut flour if you can have other nuts. Coconut flour can’t replace almond flour, though.
RhondaScheppmann
0I have a very similar recipe that’s just a little bit more in volume and I do it in coffee mugs in the microwave. One thing I do with them is slice thin, season them appropriately and put them in the oven, low and long, and make crackers.
Maya | Wholesome Yum
0Great idea, Rhonda! Have a great day!
Liz
0Absolutely love these English muffins. The recipe is super easy & has turned out perfectly every time I’ve made them. I make mine in a large mug & slice into three & toast in my toaster. Thanks for the recipe!
Maya | Wholesome Yum
0I am thrilled you like them, Liz! Thanks for stopping by!
Lisa
0Just made this recipe, made one for hubby too. Turned out great, really satisfied the brain craving for bread. Thank you for sharing!
Maya | Wholesome Yum
0I love to hear that, Lisa! Thank you for stopping by!
Danielle
0I am such a skeptic about cooking things in the microwave, but I took the chance and am so happy I did! Haven’t had this kind of breakfast sandwich in so long. Thank you for the easy recipe! Will become a staple of mine!
Maya | Wholesome Yum
0Hi Danielle! I am so happy you liked it! Have a great day!
Jean Kaplan
0I have been looking for a substitution for the English Muffins I have become obsessed. I really didn’t expect to like these, but they are great! Can they be made ahead and frozen or refrigerated?
Maya | Wholesome Yum
0I’m so glad you like them, Jean! Yes you can make them ahead (cook ahead, don’t store the batter). Store in the fridge for up to a week or freeze for longer. I like to reheat in the toaster.
Fawn
0OMG, delicious and easy. I’ve been searching for a low carb bread. Found it!
Maya | Wholesome Yum
0Thank you so much, Fawn!
Ronda
0I love these! Thank you so much for the recipe. I’m using these toasted with cream cheese, smoked salmon, a bit of smoked salmon, and everything bagel seasoning. So delicious!!!
Maya | Wholesome Yum
0Oh that sounds delicious, Ronda! I am glad you like it!
Meggan
0I don’t own a microwave, but this sounds amazing…any chance you’ve attempted to make this in an oven?
Maya | Wholesome Yum
0Hi Meggan, Yes, you can make it in the oven! I added instructions to the recipe card.
Jane
0I’ve been making these for a while now. Although we are not fully committed to a Paleo lifestyle, we are heavily into low carbs in order to improve our health and lose weight.
My hubby loves English Muffins for breakfast and usually ate 1/2 of one every day. Still, that was a lot of carbs. When I found this recipe I was so excited. I find I can double the recipe and get 3 muffins from it! I use a 3 1/2″ diameter ramekin and it’s perfect. Thank you so much for this great recipe.
Maya | Wholesome Yum
0That is great, Jane! Thank you for stopping by!
Heather
0This “bread” is also great for making mini pizzas. Add low carb pizza sauce, cheese and your favorite toppings and bake or broil til golden. This has seriously helped me through pizza withdrawal!
Maya | Wholesome Yum
0That’s good to know! Thank you, Heather!
Marjola McNulty
0I used a 4 inch round ramekin and baked in the oven for 15 minutes. However, they were stuck to the bottom. Should I be greasing the ramekin before adding the ingredients?
Maya | Wholesome Yum
0Hi Marjola! Usually once you melt the butter or ghee and mix the ingredients it greases the ramekin on its own. You can also grease separately if you’d like!
GiGi Eats
0THIS WAS AWESOME!
Maya | Wholesome Yum
0I hope you like them! Thanks for stopping by!
Stacy
0I made these for almost a year – fluffy & delicate texture. Now they are always super dense & crumbly. I bought a new can of baking powder but it did not help. Anyone else have trouble?
Maya | Wholesome Yum
0Hi Stacy, Sorry you started to have trouble with them! That’s odd that they were great for you before and then something changed. Can you think of anything else you’re doing differently or different ingredients you are using?
Margaret
0Tried these today as I was feeling lazy and didn’t have any leftovers in the fridge. I accidentally forgot the baking powder (see, lazy!) but they still came out great. I topped with avocado, ham and some melted cheese. Keto toasty!! Hurrah! It hit the spot. Will try the baking powder next time, but it wasn’t bad at all without it, maybe just a little dense. I also don’t have any ramekins so I just did it in a flat-ish bowl. It was a little rounded but I don’t care, still tasted the same.Thank you, it’s a great quick lunch option
Maya | Wholesome Yum
0I love the avocado, ham and cheese you added, Margaret! Yum!
Linda Ferris
0The first time I made these, I didn’t have fine almond flour I guess my almond flour was medium grind. The English muffin was very grainy. I tried again, carefully grinding the flour in a coffee mil. The second try was a success.
Maya | Wholesome Yum
0That was smart, Linda! I am glad you liked them!
Shelley
0This seems like 307 calories is high for what this is. One slice of Ezekiel bread is only 80 calories.
Maya | Wholesome Yum
0Hi Shelley, This makes two large slices, bigger than than Ezekiel bread. Even then, this is a low carb recipe, not a low calorie recipe. Ezekiel bread is better than many others from a nutrient standpoint, but it’s still wheat and still fairly high in carbs and not paleo friendly. I actually think this is more filling than regular bread and I’d much rather have 1 slice of this than 2 of regular bread. Of course it’s up to you what your preferences are.
Janet
0LOOOOOOVE, did i say love this bread! I added 1 T of psyllium husk powder and used 1T less almond flour and avocado oil instead and omg! Its like a biscuit. Thank you
Maya | Wholesome Yum
0I am so happy to hear that, Janet! Thanks for stopping by!
Nancy
0Looked great, toasted fine but texture was very dry ☹️ Any ideas?
Maya | Wholesome Yum
0Hi Nancy, One likely culprit might be too long in the microwave, which can dry it out. You can also try adding a little more butter next time if you’d like.
Wendy
0This makes a wonderful little grilled cheese sandwich! Pepper jack and cheddar cheeses with fresh spinach in the middle, and I was set for National Grilled Cheese Sandwich Day!
Maya | Wholesome Yum
0That sounds delicious with pepper jack and spinach! Thanks for sharing with us!
Callie
0I liked it very much. SUPER easy to make and toasted up perfectly. I am going to put all the dry ingredients into snack bags so I can have a bunch ready whenever I want to whip one up! Thanks so much!
Maya | Wholesome Yum
0I am so happy you like it, Callie! Have a great day!
Sarah
0I did this for the first time today and am excited because I truly think I will be able to return to keto for the first time in many years because of a few recipes like this one. I added a bit of “everything bagel” seasoning to the top and it was so awesome. Smeared grass-fed Irish butter on it and I was in heaven.
I would like to figure out an AIP version of this and the most important part would be changing the egg to gelatin. Have you ever tried to substitute gelatin for the egg? I am concerned because a critical element to using coconut flour successfully is to add the egg but I feel a lot better NOT eating them. Any idea the ratio for it?
Maya | Wholesome Yum
0Thank you, Sarah! I’m so glad you liked it. I love everything seasoning, too.
I’ve never tried substituting gelatin for egg. I have heard that people have done it with a flax egg, but those are not allowed on AIP either. Besides, almond flour is not allowed on AIP and is a major component of this recipe. If you just want to get rid of the egg though, a flax egg is the easiest way to do it. Let me know if you try using gelatin otherwise.
Kathy
0These are so good, AND so easy! Thank you!
jenny
0Just tried it. Fabulous! I can have my sausage mcmuffins again! Going to freeze some up. Very good!
Maya | Wholesome Yum
0I am so happy you like them, Jenny! Have a great day!
Wendy b
0Allow me to start with WOW! I absolutely love the Low-carb English Muffins!! I’m looking at a confirmation for diabetes this week, so I’ve begun the search for tasty low-carb, low sugar options…and the heartier the better as my life is full with work, family, and fitness training nearly daily. Well done – thank you!
Maya | Wholesome Yum
0Hi Wendy! I am so glad that you liked the English muffin! Have a great day!
Deb
0Made this tonight and it was delicious! I have an old toaster, so it didn’t toast it as nice and golden as in the photo, so I think it’s time for another (or a toaster oven). But it is tasty, super easy to make, very satisfying while at the same time quite light. I will definitely make this again. Thank you for coming up with it!
Maya | Wholesome Yum
0Hi Deb! I am so happy you liked the English muffins. It’s definitely a great excuse to buy a new toaster! 😉 Thanks for stopping by!
Lexie
0Do you have to put the baking powder in, it tastes bad in other things I have made
Maya | Wholesome Yum
0Hi Lexie! You shouldn’t be able to taste baking powder at all. Have you checked the expiration date to make sure it hasn’t gone bad?
Inez
0Excellent recipe — thank you! Next time, I will use 2 egg whites, as I’m not fond of the eggy taste of low-carb breads, but that’s just preference. The muffin came out just as you described and toasted up nicely. I microwaved some frozen berries with 2 oz of cream cheese and mashed that together to make a topping — was like having French toast!
Maya | Wholesome Yum
0What a great idea, Inez! I will have to add the berries and cream cheese to mine next time! Have a great day!
Mary BARBER
0I’m love this recipe. It’s perfect for my Paleo diet.
Maya | Wholesome Yum
0Hi Mary! I am so glad you liked these English muffins! Thanks for stopping by!
Katie
0When you use the pyrex rectangle dish – do you still microwave it? Does it change the cook time?
Maya | Wholesome Yum
0Hi Katie, I do still microwave it and the time stays about the same, maybe slightly less. The time depends on the thickness of the batter, so takes longer if you use a much smaller dish or less time if using a larger one. If you prefer to use the oven, I’ve tried it in a large oven-safe ramekin which works great. I assume that a Pyrex glass rectangular dish would also work in the oven, but haven’t tried it.
Isabelle peterson
0awesome recipe – have done it several times already, every time with perfect results.
Light and delicate – very satisfying. they are large! I cut each one in half and save 1 slice for the next day.
Maya | Wholesome Yum
0Hi Isabelle! Thanks for stopping by. I am so glad you like them. That is smart to save the second half for tomorrow’s breakfast!
Marina
0Made one today. Baked it in the aga for about 15 minutes. Delicious!
Terri
0Does it absolutely need the coconut flour? Can you use all Almond flour?
Maya | Wholesome Yum
0Hi Terri, The texture is better if you use both. But, you can probably replace the 1/2 tbsp coconut flour with approximately 1 1/2 tbsp almond flour (in addition to the amount already in the recipe).
Susan friar
0I don’t have a microwave. How can I cook the muffins in an oven?
Maya | Wholesome Yum
0Hi Susan, use an oven-safe ramekin and bake for about fifteen minutes at 350 degrees F. 🙂
KaRine scott
0Loved this!
Nancy
0Could I do it in the oven? Could you tell me the temperature? This is awesome but I don’t like the microwave and I don’t have one. Thanks.
Maya | Wholesome Yum
0Hi Nancy, if you’d rather not use the microwave, just use an oven-safe ramekin and bake for about fifteen minutes at 350 degrees F.
Roberta
0Can I substitute flax eggs? And vegan butter?
Maya | Wholesome Yum
0Hi Roberta, Possibly, but I haven’t tried. Let me know how it goes if you do!
Terese
0These are so easy and awesome toasted!
Latisha
0These are AMAZING! Paleo is so hard to follow sometimes because sometimes I just want a breakfast sandwich or something that’s remotely like bread. These HIT THE SPOT. I’m so grateful.
Kathy
0I’m so glad I found this recipe! It was so quick, easy, and yummy!
Kathy
0I made it again today and used it for a grilled ham and cheese sandwich…OMG, FANTASTIC! This is a game changer for me, Thank you,
Cheryl
0OMG, this recipe is everything! Mine came out perfect. I feel the possibilities for this are endless. Ate it plain, toasted with butter but next time I’m going to try adding some garlic powder, and spices. Maybe a little parm cheese to re-create the red lobster cheesy garlic biscuits. Oh my yum!! Thank you!!
Kim
0Hands down the best bread/English muffin I have come across. I left out the coconut flour. I really don’t like that flavor. I also left out the salt. I broiled it on both sides then butter and peanut butter. Thank you for posting this. It will be a go-to quick solution for toast. 🙂
Joe B.
0Simply the best low carb recipe, hands down. Nothing else comes close. One test of a good recipe, is how it performs time and time again. I can attest that after six or more tries, this recipe never fails.
I add a pinch of s/p, garlic and onion powders but that’s just me.
Try this for a lox and cream cheese breakfast feast!
Maya | Wholesome Yum
0Thank you, Joe! That means a lot!
Angela Smith
0I make these in bulk! 10-15 at a time. I measure the dry (small zip bag or container). Measure the butter (wrap in parchment paper). Store everything in the freezer in a gallon zip bag.
I take the “set” out and leave on counter to warm up a little while I’m prepping the family’s breakfast. Melt butter, add egg, mix, add pre-measured dry, mix, cook, toast, eat. Having them in the freezer is such a blessing. I’m not tempted to devour the bagels everyone else is eating. Happy mom dance.
Maya | Wholesome Yum
0Thank you, Angela! Great idea to make them in bulk!
Debra
0Thank you for sharing this recipe. I just made this and it turned out great. Oh the possibilities for making it sweet or savory. I used a small corning ware dish so when split and toasted it looked like sliced bread. I am new to KETO and was becoming discouraged from some of the failed recipes but this one made my day.
Maya | Wholesome Yum
0Thank you, Debra! I’m glad you found a recipe you like!
Karen
0YUM!! Thank you Maya! These were so easy and taste yummy. I added some onion granules and chives and they were so tasty. I tripled the recipe so have another couple left over. Can you tell me how best to store these please Maya? Thanks for your revolutionary ideas!
Wanted to post a pic big not sure how to!
Maya | Wholesome Yum
0Thank you, Karen! That sounds delicious. They are fine at room temperature for maybe a day, but I usually store them in the fridge to keep for longer if making several.
JC
0Butter/ghee is not paleo, and gluten-free baking powder may or may not be paleo (may contain cornstarch), but otherwise this looks great. Especially after a skim of a few reviews. To make it paleo, one could use coconut oil in place of butter/ghee. Looking forward to trying this.
Maya | Wholesome Yum
0Some people include grass-fed butter in their paleo diet but you can definitely use coconut oil as well! I hope you like it! 🙂
Rene
0This was really good. Not been doing low carb long, but getting used to the *grainy* texture of things that use almond and coconut flours. I added some nutritional yeast to the batter. Gives it a slight yeasty taste which I love. With so many different recipes out there, it can get a little frustrating trying to find a good one. This will be my regular go to recipe from now on. Thanks.
Maya | Wholesome Yum
0Thank you, Rene! I’m glad you found something that works for you.