Keto English Muffins
My Keto English Muffins are a low-carb option for anyone who prefers baking over microwaving. Made in the oven, they have a great texture and flavor without tasting like eggs. Use them for breakfast sandwiches, as a base for eggs Benedict, or toasted with butter. This recipe is simple to make and has those telltale nooks and crannies everyone loves.
Servings: 1 servings
Calories: 361kcal
Ingredients
- ¼ cup almond flour
- 1 large egg
- 1 tablespoon psyllium husk
- 1 tablespoon butter melted
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the ramekins with your preferred oil (I like avocado oil) and place a parchment circle in the bottom.
- Combine all the ingredients in a small mixing bowl, whisking until the mixture is smooth and well-blended.
- Pour the batter into the prepared ramekins and bake for 15-20 minutes, or until the tops are golden brown.
- Once done, remove the ramekins from the oven. Run a knife around the edges to loosen the muffin, then let it cool before carefully removing it from the ramekin and peeling off the parchment.
- Use a fork to split the muffin into two halves, toast them, and enjoy with your favorite toppings or as the base for a breakfast sandwich.
Notes
Please note that the ramekins I used in this recipe are not standard. They are lower and wider than a standard ramekin. The link to the ramekins I used is in the Cooking Tools section of this post.
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Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 15g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 1083mg | Potassium: 65mg | Fiber: 11g | Sugar: 1g | Vitamin A: 587IU | Calcium: 235mg | Iron: 2mg
