English muffin in a mug

Course Breakfast

Cuisine American

Keyword almond flour english muffin, keto english muffin, low carb bread, microwave muffin

Prep Time 3

Cook Time 2

Total Time 5

Servings 1 muffin

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

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

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.