This 90 second keto English muffin is a classic staple for whenever you’re in a pinch, rush, or just feeling lazy! LOL – I must say, I typically only use my microwave for heating up my bean bag for that time of the month, but for this I’ll make an exception. You can also bake this in the oven at 350 F for about 15 minutes.
Ingredients:
1 Tbsp grass-fed butter
1 egg white
3 Tbsp blanched almond flour
1/2 tsp baking soda
Optional Mix-ins:
– cinnamon
– raisins
– EBTB seasoning
Method:
Melt butter in the ramekin you’ll be using and coat all sides well. Add in remaining ingredients and mix. Microwave the dish for 90 seconds. (See note above for baking). Slice in half, toast, then top with preferred toppings or eat plain. I added greek yogurt and warm wild blueberries to mine.
Other Topping Ideas
– mashed avocado
– almond butter
– smoked salmon & cream cheese
