Aunt Rocky’s One-Minute Low Carb English Muffin

Using a microwave safe soup mug, 4-inch ramekin, or small bowl, melt butter in the microwave. Add egg and liquid sweetener, mix well with fork or small whisk. Add remaining ingredients and mix again.

Place in microwave for 60 seconds (time may vary slightly depending on the microwave and the size/shape of the microwave dish). If it needs more than 1 minute, add 10 seconds at a time and check again. When center is firm, it’s done.

Turn out onto wire rack right away, and let cool bottom side up. Once cooled, slice laterally and toast in a toaster, toaster oven, or on a nonstick skillet.

Notes:
• For a nut-free version, substitute almond flour with seed flour or flax meal.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries.
• 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.

Calories 260, Total Fat 22 g, Saturated Fat 9 g, Sodium 477 mg, Potassium 128 mg, Total Carbohydrate 9 g, Dietary Fiber 8 g, Net Carbs 1 g, Sugars 0 g, Protein 9 g. Macros: 83% fats, 15% protein, 2% carbs.

© August 24, 2017 Roxana Lopez for Aunt Rocky’s