1-Minute Low Carb Pumpkin Spice English Muffin
Try this 1-Minute Low Carb Pumpkin Spice English Muffin recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 egg (beaten)
- 1 tbsp cashew butter
- 1 tbsp unsweetened almond milk
- 2 tbsp pumpkin puree (not pie filling)
- 2 tbsp almond flour (i used bobs red mill)
- optional: 1/4 tsp pumpkin spice liquid stevia
- Carbohydrate 3.69831819326676 g
- Cholesterol 0.81666666500978 mg
- Fat 4.25250920302475 g
- Fiber 0.425185410055595 g
- Protein 2.12364209680035 g
- Saturated Fat 0.968427949433266 g
- Serving Size 1 1 Serving (29g)
- Sodium 70.8296096906241 mg
- Sugar 3.27313278321116 g
- Trans Fat 0.208640258648643 g
- Calories 58 calories
Stir together the cashew butter and pumpkin until combined well. Whisk in the egg and almond milk until combined. Add in all remaining ingredients and stir well. Grease 2 ramekins and evenly divide batter between them. Microwave one at a time for 1 minute. Check center with a toothpick. If it comes clean it's done if not microwave for another 30 seconds. (Oven directions under Brenda's notes above) Allow to cool slightly then remove and slice in half. Toast to your liking and enjoy with some butter!
