2- Minute Low Carb English Muffin

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 index recently.
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!

  • 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
  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!
You can find complete recipes of this 2- Minute Low Carb English Muffin in sugarfreemom.com
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