This is my best English muffin on low-carb so far. It doesn’t have the elasticity of the traditional English muffin. But it sure toasts nicely and psychologically allows me to feel like I’m having an English muffin. The flavor is nice, especially with jam. I tried to take my picture so you could see the inside texture well. The air bubbles brought about with the addition of baking powder really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think. These would not be suitable until the OWL phase of Atkins since they have almond flour. **For you recipe tweakers…….do not substitute coconut flour in this recipe. I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.
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1½ T. melted butter, unsalted
1 large egg, beaten
pinch salt (omit if using salted butter)
3 T. almond flour or meal
½ tsp. oat fiber (Available at Netrition.com. Substitutions will result in higher carbs; omitting will render a different texture muffin)
1/8 tsp. baking powder
DIRECTIONS: Melt butter in microwave in a small round bowl. I used a 4″ ceramic ramekin. Beat in the egg until smooth. Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes. Tip muffin out onto cutting board and carefully slice in half laterally. Toast to desired brownness and butter or serve with your favorite no-sugar jam or fruit topping. My picture is shown with sugar-free blackberry jam.
NUTRITIONAL INFO: Makes 1 English muffin which contains:
27 g fat
7.4 g carbs, 4.6 g fiber, 2.8 g NET CARBS
10.9 g protein
217 mg sodium