English muffin in a mug
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A low-carb almond flour English muffin cooked in a buttered ramekin in 90 seconds. Slice and toast it once it cools.
Ingredients
- 1 tablespoon butter
- 3 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg white
Equipment
- microwave-safe bowl
Directions
- Melt the butter in a ramekin, then brush it up all the sides so the ramekin is well greased.
- Add the almond flour, baking powder and salt and stir well. Whisk in the egg white.
- Microwave for 90 seconds. If it is not done, keep going in 20-second bursts, testing between each.
- Let it cool before taking it out of the ramekin.
Notes
Oven method: bake in an oven-safe ramekin at 350F/180C for 10-12 minutes, until the edges pull away and a toothpick in the center comes out clean. Leftovers keep airtight in the fridge up to 3 days, or frozen up to 3 months; thaw overnight in the fridge before slicing and toasting. The dry part (almond flour, baking powder, salt) could be pre-measured. Safety: almond flour goes rancid; if pre-mixed, store airtight and cool. The egg white must be fully cooked.
Nutrition
Serving: 103g | Calories: 304kcal | Carbohydrates: 5g | Protein: 12g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 282mg | Sodium: 725mg | Potassium: 229mg | Fiber: 2.3g | Sugar: 1g | Vitamin A: 719IU | Vitamin C: 0mg | Calcium: 225mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 muffin); almond flour counted as almonds (as almond flour). Brands and portions vary, so use it only as an approximation.
