2- Minute Low Carb English Muffin
Try this 2- Minute Low Carb English Muffin recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg, beaten
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tbsp butter
- 2 tbsp almond butter
- 1 tbsp unsweetened almond milk
- 2 tbsp almond flour (i used bob's red mill)
- Carbohydrate 4.47264041188151 g
- Cholesterol 109.12822917155 mg
- Fat 17.35485395263 g
- Fiber 0.580333340295196 g
- Protein 5.86085103832959 g
- Saturated Fat 5.31297500059572 g
- Serving Size 1 1 Serving (65g)
- Sodium 94.8199166392429 mg
- Sugar 3.89230707158631 g
- Trans Fat 1.20403479146122 g
- Calories 189 calories
Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.Add the almond 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 into the ramekin with the almond butter mixture and stir to combine well.Microwave 2 minutes.Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.Toast until desired.Enjoy!
