This quick and easy Low Carb English Muffin can be made in under 5 minutes from start to finish!
I don’t often crave breads since going low carb.
I’m more of a dessert kind of girl, if you haven’t noticed or been browsing through my recipe indexrecently.
But I’ve been really missing having an English Muffin every once in a while.
I have made quite a few quick mug muffins and cakes and really like having a single serving or just two servings in some recipes, only because portion control can be an issue for me.
I tried a few recipes online for English Muffins, like this one, but for me the texture is most important. While it had tastes good, the texture was too spongey so I set about to create my own version.
I put this picture here so you can see for sure exactly how it looks when done cooking. Doesn’t look like much of an English Muffin does it?
No worries! Once you slice and toast it, the magic happens!
I’m telling you, this will hit the spot if you’ve been wanting the taste of a real breakfast English Muffin bread.
It is so divine, it’s best there is only 1 serving. In the future though I plan to increase the recipe to make 6 so my hubby and daughter can have a serving with me or just freeze the rest for when I want them.
Hope you love this recipe as much as I do!!
- I used a quiche ramekin because it’s nice and shallow as opposed to a traditional ramekin which is deeper.
- If you’d rather bake this than microwave, bake for 15 minutes at 350 degrees F until a toothpick in center comes out clean.
- This is a very LARGE English Muffin than standard ones you will see in a package. This can be made into 2 smaller servings by using a regular sized ramekin or even a small bowl. One half is plenty of a serving, but if needing it like a sandwich for an egg, you might want to make it smaller and get two muffins from this recipe rather then one giant large and eat just half of it.
- If you don’t have almond butter you can sub peanut butter instead, tastes just as delicious!
- So the serving is a half of 1 large muffin or a smaller english muffin with both top and bottom.
- One of my readers suggested adding the batter into a muffin top pan which I think is a great idea! Grease 4 muffin top cups then add batter, this way you won’t even need to slice them in half! Just pop them out of the pan and toast them like that.
- Some readers have mentioned it is a bit salty, but I did not notice that. You can easily fix this simply by using unsalted butter and unsalted almond or peanut butter or just omit the 1/8 tsp of salt.
- Serves: 2
- Serving size: 1/2 slice large or 1 small
- Calories: 222
- Fat: 19.4g
- Saturated fat: 4.4g
- Carbohydrates: 4.8g
- Sugar: 1.3g
- Sodium: 490mg
- Fiber: 2.8g
- Protein: 8.3g
- Cholesterol: 105mg
- 2 tbsp unsweetened cashew butter, almond butter or peanut butter
- 1 tbsp butter
- 2 tbsp almond flour (I used Bob’s Red Mill)
- 1/8 tsp salt
- 1/2 tsp baking powder
- 1 tbsp unsweetened almond milk
- 1 egg, beaten
- 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.