Keto English Muffin Recipe
This microwave keto English muffin recipe is super easy and makes four muffins for a tasty addition to your low carb breakfast.
Servings: 4 muffins
Calories: 305kcal
Equipment
- 4 microwave-safe ramekins
Ingredients
- 4 tablespoons butter
- 4 teaspoons tallow or lard or shortening
- 1/2 cup almond flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons heavy cream
- 2 tablespoons plus 2 teaspoons water
- 4 eggs beaten
- 1 tablespoon erythritol optional
- spray oil or vegetable shortening to grease the ramekins
Instructions
- Melt the butter and tallow (or shortening) in the microwave on high. Stir the melted fats together well and set them aside.
- In a small mixing bowl, combine the almond flour, baking powder, and salt. Mix well.
- Add the heavy cream, water, and eggs to the melted butter mixture and mix well.
- Add the wet ingredients to the dry ingredients and mix them until a batter forms.
- Oil or grease the interiors of 4 ramekins, and pour equal portions of batter into each.
- Place all four of the ramekins in the microwave and microwave on high for 3 1/2 minutes.
- Remove the ramekins from the microwave and set them aside to cool briefly while you heat a large skillet over medium high heat.
- Remove the muffins from the ramekins and toast the tops and bottoms until golden brown.
- Remove the keto English muffins from the heat, slice each muffin in half, and serve with your favorite topping.
Nutrition
Calories: 305kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 447mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 0.03mg | Calcium: 148mg | Iron: 1mg