This quick and easy Low Carb English Muffin can be made in under 5 minutes from start to finish! It’s grain free, gluten free, low carb and oh so tasty!
Prep Time 2 minutes Cook Time 2 minutes Total Time 4 minutes Servings 2 english muffins Calories 222 kcal Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp cashew butter unsweetened, 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

Instructions

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 a shallow 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!

Recipe Notes

Net Carbs: 3g