Low Carb English Muffins (Microwave Recipe)
A simple, quick and delicious breakfast! It takes just 90 seconds to make these easy low carb English muffins in your microwave. They are Keto, gluten free and grain free.
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 1 serving
Melt the butter in the microwave - this takes ca 30 seconds.
In a bowl, whisk your egg.
Add your melted butter and nut milk, then the almond flour, coconut flour and baking powder. Mix until smooth. If you wish, add a pinch of salt.
Fill into a WELL-BUTTERED ramekin or mug (equally well-buttered)
Microwave on high for 90 seconds.
If necessary, run a knife around the edges of your dish and turn muffins over onto a plate.
Cut in half and toast.
I made these low carb English muffins in a mug with a diameter of 7 cm. ****Update - I have since made them in classic ramekins like these with a 9 cm diameter which makes them a bit flatter but still tall/high enough to cut in half.
If you make 2 muffins at the same time, increase the microwave time to 2 minutes.
Calories: 229kcal | Carbohydrates: 6.6g | Protein: 11.4g | Fat: 17.4g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.9g | Cholesterol: 195mg | Sodium: 65.8mg | Potassium: 70.4mg | Fiber: 4.2g | Sugar: 1.1g