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Keto English Muffin

Keto English Muffin

Quick, fluffy, and low-carb, the Keto English Muffin is a breakfast game-changer. Ready in minutes and perfect for a low-carb lifestyle.
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Prep Time 5 minutes
Cook Time 2 minutes
Resting Time 2 minutes
Total Time 9 minutes
Servings: 1 Person
Course: Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp almond flour
  • 1 tbsp unsalted butter
  • 1 large egg
  • ½ tsp baking powder
  • Pinch of salt

Equipment

  • 1 Microwave-safe ramekin or mug
  • 1 Fork or Small Whisk
  • 1 Measuring Spoons
  • 1 Butter knife
  • 1 Toaster (optional)

Method
 

  1. Melt the butter: Place the butter in a microwave-safe ramekin and heat for 15-20 seconds or until melted.
  2. Mix the batter: Add the almond flour, baking powder, salt, and egg to the ramekin. Whisk until smooth and fully combined.
  3. Cook: Microwave for 90 seconds (or bake at 350°F/175°C for 12 minutes) until firm and springy to touch.
  4. Slice and toast: Cool 2 minutes, slice in half If you like, toast it for some extra crunchiness.
  5. Serving: Enjoy warm with butter or sugar free jam, or use as a sandwich base.

Notes

  • For a nut free version use coconut flour (less liquid)
  • Multi-flavored mini pancakes : Put herbs or cheese in the batter.
  • Toast it after completing the cooking.
  • To get a light, fluffy muffin, separate out the egg white and beat it until fluffy before folding it in.
  • It can be made ahead and stored in an airtight container for 2–3 days.