Aunt Rocky’s Salted Caramel Pecan OMM

Melt butter in a 4-inch ramekin or wide soup mug.

Add egg, vanilla, and caramel dip and beat with melted butter until creamy. Add all dry ingredients and mix thoroughly.

Microwave on high for 1 minute and 15 seconds. The muffin should be completely set in the center. If not, add another 10 seconds of cook time.

Cool for 5 minutes to fully set. Enjoy!

Note: You can make up the mix of dry ingredients ahead and store in a small resealable bag or jar for even quicker breakfasts. I usually have two or three of these in my pantry ready to use.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 424, Total Fat 38 g, Saturated Fat 10 g, Sodium 804 mg, Potassium 131 mg, Total Carbohydrate 13 g, Dietary Fiber 9 g, Net Carbs 4 g, Sugars 2 g, Protein 14 g. Macros: 83% fat, 13% protein, 4% carbs.

© January 8, 2017 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.