Description
These fluffy keto English muffins come together in minutes right in your mug. They’re soft, a little rustic, and honestly perfect when you just want something warm and low-carb without fuss.
Ingredients
Units
Scale
- 22 g almond flour (3 tbsp)
- 55 g egg (1 large)
- 2 g baking powder (1/2 tsp)
- 12 g butter (1 tbsp), divided
- A dash of salt
- A dash of ground black pepper
- A dash of dried oregano
- 45 g cucumber (1/4 medium), sliced
Instructions
- Add 6 g butter (1/2 tbsp) into a microwave-safe ramekin or mug.
- Microwave for about 20 to 30 seconds until melted, then let it cool slightly so it doesn’t scramble the egg.
- Crack 1 large egg (55 g) and whisk it right in the ramekin with a fork.
- Add a dash of salt, ground black pepper, and dried oregano, and mix until combined.
- Stir in 22 g almond flour (3 tbsp).
- Mix well until smooth, making sure no dry pockets are hiding at the bottom.
- Sprinkle in 2 g baking powder (1/2 tsp) and gently mix again. Don’t overmix
- Microwave on high for about 90 seconds.
- The muffin should look set and slightly springy. If it still looks wet in the centre, give it another 10 to 15 seconds.
- Let it sit for 1 to 2 minutes before removing.
- Run a spoon around the edge if needed, then tip it out onto a board.
- Let the bottom air out a bit so it doesn’t stay soggy.
- Slice crosswise into two halves.
- Toast in a lightly greased skillet over medium heat for a few minutes per side until lightly crisp. A toaster works too.
- Spread with the remaining 6 g butter (1/2 tbsp) and serve with 45 g sliced cucumber on the side.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 302
- Sugar: 1.8 g
- Sodium: 237.4 mg
- Fat: 19 g
- Saturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 7.7 g
- Fiber: 1.5 g
- Protein: 10.5 g
- Cholesterol: 230.4 mg
