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English muffin

Other

Contributed by: Catherine Barry

English Muffin

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As easy to make as it is to eat, this bun/muffin/bread easily satisfies the craving for a delicious vehicle on which to put almost anything: butter, cream cheese, bacon, tuna salad, you name it! Mising that crunch in your salad? This recipe can easily be chopped into bite-size pieces and toasted on the stove with olive oil for croutons. 

Serves:
1 servings
Total Time:
10 minutes
Prep Time:
7 minutes
Cook Time:
3 minutes

Ingredients


Heavy-cream - 45 grams (3 Tablespoons) Coconut-flour - 15 grams (2 Tablespoons), Bob's Red Mill Cheddar-cheese - 28 grams (¼ cup), grated Egg - 45 grams (1 medium) egg, mixed well Oil - 15 grams (1 Tablespoon) canola oil Baking-powder - ¼ teaspoon Salt - ⅛ teaspoon Pepper - ⅛ teaspoon Garlic-powder - ⅛ teaspoon Italian-seasoning - ⅛ teaspoon

Instructions

Step 1
Mix cream, beaten egg, and canola oil together.
Step 2
Add in coconut flour and stir until combined.
Step 3
Add the spices and baking powder and mix thoroughly
Step 4
Stir in the shredded cheese.
Step 5
Scoop batter into a mug or ramekin .
Step 6
Microwave on high for 3 minutes and 15 seconds .
Step 7
Remove from mug, slice and toast.

Notes

2:1 classic ketogenic diet 

Nutrition Information

Serving Size:
1 serving
Calories:
503 Calories
Fat:
45.88g
Carbohydrates:
Net Carb: 6.11g
Dietary Fiber:
5.85g
Protein:
16.43g