Well, this is my take on the low carb English muffin. I think it tastes alot like bread. But because of the egg… sometimes people don’t get it right. I would say…practice separating the egg with the shell… or just break it in a separate bowl and extract the yolk. No worries!
You can use a small Pyrex storage container for this… or a large ramekin. In any case this is what you will need.
1 TBSP of real butter
3 TBSP of almond flour
1 egg white
1/4 tsp of baking powder
pinch of sea salt
Melt your butter in the pyrex container. Coat the bottom of the container with the butter so your muffin won’t stick.
Next add the almond flour, baking powder and pinch of salt. Whip in the egg white. Just take the spoon and fish that yolk out when you break it. No worries, this is not a souffle!
Next we place this mixture in the microwave oven for 90 seconds or 1:30 as my microwave displays. It should puff up and then fall.
It will be hot to handle, so let it cool a few seconds. Then as soon as you can pick it up, fork that muffin out of there.
Let it cool before toasting… 🙂 And be careful how long you toast it… it will burn up faster than toast. So use a low setting.
I always toast mine … butter it, cream cheese it and sometimes add natural peanut butter or almond butter.
I also use these to make a grilled cheese! Oh yeah! Enjoy! Let me know how it works for you by commenting below.