prep time: 2 minutes
•
cook time: 1 or 12 minutes, depending on cooking method
•
yield: 1 serving
prep time: 2 minutes
•
cook time: 1 or 12 minutes, depending on cooking method
•
yield: 1 serving
This is an easy substitution for bagels or toast. Cut in half, a Keto English Muffin is the perfect vehicle for your favorite bagel spread or toppings. Try my Bacon Marmalade ( see here ) or a lovely breakfast of Eggs Florentine ( see here )!
You can make these muffins in a microwave or a toaster oven. I love using my toaster oven for small jobs like this because it takes less time to preheat, plus it doesn’t heat up the kitchen on hot summer days.
1 teaspoon coconut oil, for greasing the ramekin
1 large egg
2 teaspoons coconut flour
Pinch of baking soda
Pinch of fine sea salt
1. Grease a 4-ounce ramekin with the coconut oil. If using the toaster oven method, preheat the toaster oven to 400°F.
2. In a small mixing bowl, combine the egg and coconut flour with a fork until well combined, then add the rest of the ingredients and stir to combine.
3. Place the dough in the greased ramekin. To cook in a microwave , cook on high for 1 minute, until a toothpick inserted in the middle comes out clean. To cook in a toaster oven , bake for 12 minutes, until a toothpick inserted in the middle comes out clean.
4. Allow to cool in the ramekin for 5 minutes. Remove the muffin from the ramekin and allow to cool completely. Slice in half and serve.
note: If you like your muffins with crispy edges, melt 2 teaspoons of coconut oil in a skillet over medium-high heat. When the oil is hot, place the muffin halves cut side down in the hot oil and fry until the edges are crispy.
