Monday, May 16, 2016

Low Carb English Muffins

When I first saw this recipe in Pinterest, I was pretty skeptical. But I went ahead and tried it one weekday morning and was pleasantly surprised! I made the recipe as is, but next time plan to double it yet cook it in three ramekins for slightly less time.... as is, it is quite deep, almost too high to toast if simply split in half.

However for those of us with few bread options in our lower carb eating, this is a great recipe to have on hand. I ate mine with peanut butter and sugar free jam but this would hold up to an egg sandwich nicely. That's what I plan to do with it this weekend!

Low Carb English Muffins
(as seen on!) 

  • 2 tbsp unsweetened almond butter or peanut butter
  • 1 tbsp butter
  • 2 tbsp almond flour
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp unsweetened almond milk
  • 1 egg, beaten
  1. Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
  2. Add the almond butter and butter to the dish.
  3. Microwave for 30 seconds and mix until smooth. Set aside to cool.
  4. In a small bowl whisk the almond flour, salt and baking powder together.
  5. Pour the milk and egg to dry ingredients and stir until combined.
  6. Pour this mixture into the ramekin with the almond butter mixture and stir to combine well.
  7. Microwave 2 minutes.
  8. Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
  9. Toast until desired.
  10. Enjoy!

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