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4.34 from 6 votes

1-Minute Low Carb Cinnamon English Muffin (Nut Free)

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 2
Calories 292kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 tbsp unsalted butter
  • 2 tbsp coconut butter or almond butter if no nut allergies
  • 2 tbsp heavy cream or unsweetened almond milk if no nut allergies
  • 2 tbsp coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 eggs beaten
  • Optional: 1/4 tsp cinnamon liquid stevia or vanilla

Instructions

Microwave Instructions

  • Melt the butter with coconut butter in a small microwaveable bowl. Stir until smooth.
  • Stir in heavy cream.
  • In another bowl whisk flour, salt, baking powder and cinnamon. Pour into the butter mixture and combine well.
  • Stir in the beaten eggs.
  • Grease 2 ramekins.
  • Pour evenly, filling half of each ramekin.
  • Microwave one at a time for 1 minute. If the center is not set, microwave another 30 seconds.
  • Cool slightly then use a butter knife around the edges and carefully remove from ramekin and slice in half.
  • Toast until golden brown or as desired.  

Oven Instructions

  • Prepare the batter as written, melting the butter and coconut butter gently on the stovetop. Bake it at 350°F (175°C)
  • Divide between two greased, oven-safe 5-ounce ramekins, filling each halfway.
  • Place on a baking sheet and bake for 15–20 minutes.
  • Begin checking at 15 minutes. They’re done when the centers are set and a toothpick comes out clean.
  • Cool for about 5 minutes, remove, slice in half, and toast.

Storage

  • Enjoy immediately or store in an airtight container in the fridge for up to 5 days. 

Notes

Net Carbs: 4g

Nutrition

Serving: 1Muffin | Calories: 292kcal | Carbohydrates: 9g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 285mg | Potassium: 186mg | Fiber: 5g | Sugar: 1g | Vitamin A: 635IU | Calcium: 102mg | Iron: 1.6mg