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4.2 from 21 votes

2- Minute Low Carb English Muffin

Course Breakfast
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 2 english muffins
Calories 222kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 tablespoon cashew butter unsweetened, almond butter or peanut butter
  • 1 tablespoon butter
  • 2 tablespoon almond flour I used Bob's Red Mill
  • teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon unsweetened almond milk
  • 1 egg beaten

Instructions

  • Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
  • Add the almond butter and butter to the dish.
  • Microwave for 30 seconds and mix until smooth. Set aside to cool.
  • In a small bowl whisk the almond flour, salt and baking powder together.
  • Pour the milk and egg to dry ingredients and stir until combined.
  • Pour this mixture into a shallow ramekin with the almond butter mixture and stir to combine well.
  • Microwave 2 minutes.
  • Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
  • Toast until desired.
  • Enjoy!

Notes

Net Carbs: 3g

Nutrition

Serving: 1english muffin | Calories: 222kcal | Carbohydrates: 5g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 228mg | Potassium: 156mg | Fiber: 2g | Vitamin A: 295IU | Calcium: 81mg | Iron: 0.8mg