10-Minute Keto English Muffin
User Reviews
5
10-Minute Keto English Muffin
Description
The 10-Minute Keto English Muffin combines almond flour, egg, butter, and baking powder to create a gluten-free, low-carb bread substitute cooked entirely in the microwave. The batter is prepared in a wide, shallow ramekin to allow even cooking. Once microwaved until puffed and set, the muffin is carefully inverted to release it and sliced horizontally. Toasting the slices in a buttered skillet or a toaster adds crispness, contrasting with the tender, moist interior. This muffin offers a convenient option for keto diets without traditional flour.
The muffin can be enjoyed simply buttered and makes a suitable base for savory or sweet toppings. Its almond flour base gives it a subtle nutty flavor and firm structure. Toasting enhances both texture and taste, creating a quick bread to complement eggs, spreads, or sandwiches.
Leftover muffins store well in the refrigerator up to 3-4 days when cooled and kept in a sealed bag. To refresh, briefly microwave and toast again. They can also be frozen for up to 3 months, separated by wax paper. For best results, use a ramekin about 4 inches wide and shallow to avoid an overly deep shape that affects cooking.
Ingredients
- 1 tablespoon butter unsalted
- 1 egg large
- Pinch kosher salt Diamond Crystal brand
- 3 tablespoons almond flour blanched, finely ground; 21 grams
- ½ teaspoon baking powder gluten-free if needed
Instructions
- Place the butter in a microwave-safe 4-inch ramekin or mug. Melt it in the microwave, then allow it to slightly cool.
- With a fork, mix in the egg and salt.
- Mix in the almond flour, thoroughly mixing until smooth. Finally, mix in the baking powder.
- Microwave for 90 seconds, until puffed and a toothpick inserted in the center comes out clean.
- Invert the muffin to a cutting board and allow the bottom to air out for a couple of minutes. It will be very moist. If the bottom sticks to the ramekin and the muffin won't come out, carefully loosen it with a spoon.
- Cut the muffin crosswise into two slices.
- Toast the slices in a greased skillet or use the toaster on the lowest setting.
- Butter generously and enjoy!
Notes
- Use a wide and shallow ramekin around 4 inches in diameter to ensure even cooking and proper muffin shape.
- For best texture, toast muffin slices in a buttered skillet, but a toaster on the lowest setting works acceptably.
- Store leftovers in the fridge for up to 3-4 days; reheat briefly in the microwave and toast before serving.
- You can freeze muffins for up to 3 months, separating layers with wax paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1muffin
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 295kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Sodium | 436mg | 18% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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