An easy recipe for one-minute low carb keto English muffin that you “bake” in your microwave. Once toasted and buttered, it’s quite close to the real thing!
I love this super easy recipe for one minute, low carb keto English muffin. Made in a mug or a ramekin, quickly mixed and microwaved, then toasted, this is as close as a low carber can get to English muffins.
But does it taste like a real English muffin?
No! This is not a true English muffin. It can’t be without gluten and yeast. BUT when toasted and buttered, it certainly hits the spot!
Interestingly, as you can see in the video, this keto English muffin has the holed insides typical to a real English muffin, or crumpet. Which means that it soaks butter really well! Yum.
How do you serve low carb English muffin?
I make these muffins mostly for breakfast. They’re great with butter, peanut butter, or a low carb jam.
I also use them as a bun substitute for burgers (you can see the photos here in this bison burger recipe), or to make a low carb breakfast sandwich.
What size ramekin to use?
I’ve discovered through trial and error that the best size ramekin to use for this low carb English muffin is a 4-inch ramekin, which is quite large. I’ve been using a mini baking dish similar to this one.
What about leftovers?
This low carb English muffin keeps quite well in the fridge for 2-3 days. Not that I often have leftovers! But sometimes I like to make a few the night before, then reheat them in the morning.
So I microwave the muffins, toast them, cool completely, and then store in a Ziploc bag in the fridge. The next morning, I briefly reheat in the microwave and they are perfect.
You can also freeze them for up to 3 months.
295 calories per muffin? That’s too much!
Keep in mind that this keto English muffin is big, an VERY filling. So yes, it’s a 300 calorie muffin, but it will keep you full for hours. No need for that mid-morning snack!
Low Carb English Muffin
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 large egg
- Pinch kosher salt
- 3 tablespoons blanched almond flour (21 grams)
- 1/2 teaspoon baking powder*
INSTRUCTIONS
- Place the butter in a 4-inch ramekin. Melt in the microwave, then allow to slightly cool.
- With a fork, mix in the egg and salt.
- Mix in the almond flour, thoroughly mixing until smooth.
- Finally, mix in the baking powder.
- Microwave for 90 seconds, until puffed and a toothpick inserted in center comes out clean.
- Invert into a cutting board and allow the bottom to air out for a couple of minutes, it will be very moist. If the bottom sticks to the ramekin and the muffin won’t come out, carefully loosen it with a spoon.
- Cut the muffin crosswise into two slices. Toast in a greased skillet, or in the toaster. Butter generously and enjoy!
WATCH THE VIDEO:
NOTES
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