Keto English Muffins

Name: Keto English Muffins
Total time: 30 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 1/2 cup almond flour; 2 tablespoons coconut flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg; 2 tablespoons unsalted butter, melted; 2 tablespoons unsweetened almond milk; 1/2 teaspoon apple cider vinegar; 4 ramekins or microwave-safe bowls (about 3-4 inch diameter)

Enjoy these fluffy, nooks-and-crannies-filled keto English muffins, perfect for breakfast sandwiches or toasted with butter and sugar-free jam.

✓ Keto-friendly 3 g net / serving

30 min 4 servings Medium ♥ Save recipe

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♥

3 g

net carbs

7 g

protein

15 g

fat

180

kcal

Ingredients

1/2 cup almond flour

2 tablespoons coconut flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons unsweetened almond milk

1/2 teaspoon apple cider vinegar

4 ramekins or microwave-safe bowls (about 3-4 inch diameter)

Method

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

In a separate small bowl, whisk the egg, melted butter, almond milk, and apple cider vinegar until well combined.

Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Do not overmix.

Divide the batter evenly among four greased ramekins or microwave-safe bowls.

Microwave each ramekin individually for 90 seconds to 2 minutes on high, or until firm to the touch. Cooking time may vary based on microwave wattage.

Carefully remove the muffins from the ramekins. If desired, slice them in half horizontally and toast them in a toaster or pan until golden brown.

Serve immediately with your favorite keto toppings.

Estimated values per serving. Not medical advice.