| 6 | 4 | 467 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 2 min | 1 |
| 2 tbsp | Olive Oil, Extra Virgin (or coconut oil) |
| 3 tbsp | Almond flour/meal, Bob's Red Mill |
| 1/2 tbsp | Coconut flour |
| 1 large | Egg |
| 1 pinch | Salt |
| 1/2 tsp | Baking powder |
1. Put olive oil or melted coconut oil in a microwave-safe ramekin or other container (should be about 4" in diameter with a flat bottom).
2. Add the almond flour, coconut flour, egg, salt, and baking powder and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. Microwave for about 90 seconds, or until firm. Run a knife along the edge and flip over a plate to release your English muffin. Slice English muffin in half, then toast in the toaster.
4. Alternatively, bake in 350 degree oven for 12-15 minutes. Be sure to grease the bottom of the ramekin if you do it in the oven.
You can assemble serving size portions of the dry ingredients in small zip-lock bags so they're ready to go in the morning. Just add the oil and egg.
Try using seasonings like garlic or onion powder, or add a bit of shredded cheese to change the flavour.
Net Carbs per Serving: 3.5 g
| Meat Alternative | 1.3 |
