Low Carb Flax English Muffins

I bought a new "toy" from Amazon, English Muffin Rings, but didn't want one with coconut flour or nut butters (what I found posted online) so I developed this Fax based English muffin with less than 2 net carbs in a whole muffin! It was so good toasted with butter and the raspberry fruit spread I made. No English Muffin Rings at your house? You can use ramekins or small bowls instead.

Low Carb. Flax English Muffins 1.67 net carbs per English Muffin 1/2 cup golden flax meal (I grind my own using this brand) 1/4 cup (scooped) almond flour (I use this brand) 1 tbsp. psyllium husk powder (I use this brand) 1 1/2 tsp. non-GMO, baking powder, Gluten free and grain free if needed (I use this brand) 1/4 tsp. unrefined sea salt (I use this brand) 2 lg. eggs 6 tbsp, water 1. Preheat oven to 350F. Line a small baking pan with parchment paper if using English muffin rings. Grease inside of muffin rings or four 4-inch diameter ramekins, small bowls or large custard cups. Set aside. 2. In a medium bowl, combine flax, almond flour, psyllium husk powder, baking powder and salt; whisk to combine. In a small bowl, combine eggs and water; whisk thoroughly. Add to dry ingredients and mix thoroughly but don't over mix, as that reduces the number of nooks and crannies. 3. Let stand a minute or two then divide between muffin rings or ramekins and smooth tops gently. Bake 13-16 minutes or until a wooden pick inserted in center tests clean. Let cool 5 minutes then remove from containers and cool completely on wire rack before slicing in half. Toast before serving. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (2.6 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 145.14 Total Fat 10.88g Saturated Fat 1.03g Cholesterol 93mg Sodium 292.32mg Potassium 34.81mg Total Carbohydrates 8.1g Fiber 6.43g Sugar 0.34g Protein 7.64g