Keto English Muffin Recipe
Instant Keto English muffins ready in under two minutes. These will satisfy ALL your bread cravings on any low carb diet!
Servings 1 serving
Calories 205kcal
Ingredients
- 1 tablespoon coconut flour
- 4 tablespoon blanched almond flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon coconut oil can substitute for butter
- 1 egg white
- 2 tablespoon Unsweetened almond milk can use any milk of choice
Instructions
- Grease a 4-inch or 6-inch microwave-safe ramekin or bowl and set aside.
- In a small mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and whisk together, until a batter remains.
- Transfer your mug muffin batter into the greased ramekin. Microwave for 90 seconds. Remove the muffin from the microwave and use a rubber spatula to gently lift it out of the ramekin.
- Slice the English muffin in half and toast it before enjoying it.
Oven Instructions
- Preheat the oven to 180C/350F. Grease a 4-inch or 6-inch oven-safe ramekin.
- Mix all the ingredients in a small mixing bowl. Transfer to an oven-safe dish.
- Bake for 10-12 minutes, or until a skewer comes out clean from the center.
- Use a rubber spatula to remove from the ramekin before slicing in half and toasting.
Notes
- Leftovers: Keep in the fridge for up to 3 days or the freezer for up to 2 months.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Potassium: 3mg | Fiber: 3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 2mg | NET CARBS: 3g