90 Second Keto English Muffin
90 Second Keto English Muffin
This recipe is designed to teach everyone how to make 90 second keto English muffins
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Servings: 1 muffin
Calories: 151kcal
Ingredients
- 14 grams coconut flour (2 TBS)
- 1/8 tsp baking powder
- 1 large egg
- 30 ml coconut milk or keto milk of choice (2 TBS)
Instructions
- Lightly grease a 6 oz microwave safe ramekin or mug with cooking spray. Place the flour and baking powder in the ramekin. Use a fork and stir together until combined and no lumps. Add the egg and milk. Stir until a smooth dough forms. Use a butter knife and spread the dough evenly throughout the ramekin.
- Make sure to keep the top smooth and flat. Place the ramekin on a paper plate to catch any overflow that may happen. Microwave on high in 30 second intervals until fully cooked and a tester comes out clean. (usually takes 1 1/2 to 2 minutes) Watch carefully to avoid overflow.
- Remove from the microwave and allow to cool in the ramekin at least 5 minutes to firm up. Remove from the ramekin and slice in half to create a top and bottom. If desired toast on the stovetop before serving. Do not toast in a traditional toaster the muffin will most likely get stuck.
- To toast on stovetop: Preheat a small skillet over medium heat until warm (about 3 minutes) Lightly grease the skillet with melted butter or cooking spray. Place the sliced muffin into the preheated skillet. Toast for 2 minutes turn and toast another 2 minutes or until brown on both sides.
Nutrition
Serving: 1muffin | Calories: 151kcal | Carbohydrates: 2.1g | Protein: 7.3g | Fat: 12.5g
First time using coconut flour. Tasted like coconut and was very dense.
Not impressed. Threw it away.
Hope that recipies combing coconut flour with almond flour would be better