2- Minute Low Carb English Muffin
Servings 2 english muffins
- 2 tablespoon cashew butter unsweetened, almond butter or peanut butter
- 1 tablespoon butter
- 2 tablespoon almond flour I used Bob's Red Mill
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon unsweetened almond milk
- 1 egg beaten
Spray the 2 ramekins you are using with olive oil cooking spray or coconut oil spray.
Add the nut 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 evenly into the two greased ramekins with the nut butter mixture and stir to combine well.
Microwave 1-2 minutes or until toothpick in center comes out clean.
Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
Toast until desired.
Net Carbs: 3g
This recipe was published first in April of 2016.
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