90 second Low Carb Keto Banana Nut English Muffin
Servings 2 servings
Calories 155kcal
Ingredients
- 2 tbsp cottage cheese
- 2 tbsp almond flour or sunflower seed meal for nut free
- 2 tbsp no sugar added peanut butter powder or replace with mashed banana
- 1 large egg room temperature
- 1 tsp banana extract remove if using real banana
- 1 tsp monk fruit allulose brown sugar substitute remove if using real banana
- 1/2 tsp baking powder
- pinch of salt optional
- 1 tbsp walnuts chopped
Instructions
Microwave Directions
- Grease two ramekins or microwave-safe bowls or an oven-safe ramekin with olive oil, avocado oil or coconut oil cooking spray. Set aside.
- Place the ingredients together, except walnuts, in a small bowl and stir together until combined. Sprinkle half the nuts on top of each muffin.
- Place one dish into the microwave, cooking time may vary depending on the wattage of your microwave, but start with cooking for 1 minute. Check with a toothpick in center. If it comes out clean it's done, if not, cook another 30 seconds. Repeat with second dish.
- Allow to cool enough to slice in half and toast.
- Enjoy with a little butter or sugar free strawberry jam and cream cheese.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Oven Directions
- Grease 2 oven-safe ramekin. Pour batter evenly into greased ramekin. Bake in a preheated 350 degrees F oven for 7-8 minutes. If using real banana it may need to bake a little bit longer, 10-12 minutes.
Notes
Nutritional information at the bottom of the recipe card is for using banana extract. Net carbs 4 g
If using real banana:
cal 138
fat 10g
fiber 1g
protein 7g
carbs 7g
net carbs 6g
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 6g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 98mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg