1-Minute Low Carb Cinnamon English Muffin (Nut Free)
- 1 tablespoon butter
- 2 tablespoon coconut butter I used Artisana organics
- 2 tablespoon heavy cream
- 2 tablespoon coconut flour I used Bob's Red Mill
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 eggs beaten
- Optional: ¼ teaspoon cinnamon liquid stevia or vanilla
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.
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 remove from ramekin and slice in half.
Toast as desired.
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