English Muffin KETO

This paleo, gluten-free, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes, with 5 ingredients!

1 serving
Net carbs: 4g in the entire recipe (makes 2 large slices)

INGREDIENTS

• 3 tbsp Almond flour
• 1/2 tbsp Coconut flour
• 1 tbsp Butter (or ghee)
• 1 large Egg (or equivalent egg whites)
• 1 pinch Sea salt
• 1/2 tsp Gluten-free baking powder

INSTRUCTIONS
Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.

Add the remaining ingredients and stir until well combined.

Let sit for a minute to allow the mixture to thicken.

Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.

NOTES
Nutrition Facts
Amount Per Serving
Calories 307 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 12g 24%
Vitamin A 12%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.


Notes:

Nutrition facts below are for a VERY LARGE low carb English muffin (4" diameter). To make a regular sized one, use 2/3 to 3/4 of the recipe and a smaller container.
If you prefer more/smaller slices, you can also make it in a mug instead of a ramekin, then just pop those in the toaster in batches.