Low Carb English Muffin

written by Low Carb Way Of Life | April 23, 2020

Ingredients:

3 tbsp Blanched almond flour
1/2 tbsp Coconut flour
1 tbsp Butter (or ghee, or coconut oil)
1 large Egg (or equivalent egg whites)
1 pinch Sea salt
1/2 tsp Gluten-free baking powder

Directions:

Melt ghee (or butter) in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)
Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.

Microwave method: Microwave for about 90 seconds, until firm.

Oven method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until the top is firm and spring-y to the touch.

Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.

Servings: 1

Nutritional Information: Calories: 307, Fat: 27g, Carbohydrates: 8g, Fiber: 4g, Protein: 12g