2- Minute Low Carb English Muffin

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 1 Egg

• Baking & Spices

  • 2 tbsp Almond flour
  • 1/2 tsp Baking powder
  • 1/8 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Cashew butter, unsweetened

Found on sugarfreemom.com

Description

Ingredients

• 2 tbsp unsweetened cashew butter, almond butter or peanut butter
• 1 tbsp butter
• 2 tbsp almond flour (I used Bobs Red Mill)
• 1/8 tsp salt
• 1/2 tsp baking powder
• 1 tbsp unsweetened almond milk
• 1 egg, beaten

Directions

• Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
• Add the almond butter and butter to the dish.
• Microwave for 30 seconds and mix until smooth. Set aside to cool.
• In a small bowl whisk the almond flour, salt and baking powder together.
• Pour the milk and egg to dry ingredients and stir until combined.
• Pour this mixture into the ramekin with the almond butter mixture and stir to combine well.
• Microwave 2 minutes.
• Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
• Toast until desired.
• Enjoy!

Nutrition