Description
A quick and easy keto English muffin made in the microwave, delivering a warm, fluffy, bread-like texture that’s low carb, gluten free, and perfect for toasting.
Ingredients
1 tablespoon butter
1 large egg
2 ½ tablespoons almond flour
½ tablespoon coconut flour
1 pinch salt
Instructions
- Place the butter in a microwave-safe ramekin and microwave in short bursts until fully melted, stirring between bursts.
- Add the egg to the melted butter and stir until completely combined.
- Slowly stir in the almond flour, coconut flour, and salt until a smooth batter forms.
- Microwave on full power for about 90 seconds, until the muffin is firm to the touch.
- Let cool slightly, remove from the ramekin, slice in half, and toast before serving.
Notes
Toasting improves texture and gives a classic English muffin feel.
Use ghee instead of butter for a paleo-friendly option.
Add seasonings like garlic powder or everything bagel seasoning for savory muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 215mg
