Keto Low Carb Microwave English Muffins
Quick microwave English muffins made with almond butter and flax seed meal create a satisfying low-carb alternative to traditional versions. The nutty flavor pairs perfectly with eggs Benedict or simple butter and jam. Ready in just 90 seconds, these protein-rich muffins offer the classic nooks and crannies for topping without the wheat flour. Perfect for keto dieters or anyone seeking a fast breakfast option.
Ingredients
Instructions
- 1
Grease two 4-inch diameter ramekins
- 2
Whisk nut butter and egg together in a medium microwave-safe bowl until smooth
- 3
Stir in flax seed meal, cinnamon, baking powder, and salt until well combined
- 4
Divide mixture between the greased ramekins
- 5
Microwave both ramekins together on high for 90 seconds
- 6
Let cool for a few minutes
- 7
Run a sharp knife around inside of ramekins and flip muffins out onto wire rack
- 8
Slice in half and toast to desired level
Tips
Ensure ramekins are well greased to prevent sticking when removing the cooked muffins
Let muffins cool slightly before removing to prevent breaking apart while hot
Good to Know
Store in refrigerator for up to 3 days in airtight container
Toast halves before serving for best texture and warmth
Common Mistakes
Grease ramekins thoroughly to avoid muffins sticking when removing
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular flour instead of flax seed meal?
This would change the low-carb nature of the recipe significantly. Almond flour works better as a substitute while maintaining lower carbs.
What if I don't have 4-inch ramekins?
You can use any microwave-safe bowl of similar size, though cooking time may need slight adjustment based on thickness.
How long do these keep?
Store in the refrigerator for up to 3 days in an airtight container. Toast before serving for best texture.