This low-carb English muffin is an excellent alternative to its high-carb counterpart! Works beautifully as a base for sandwiches, hamburgers, or anything else you can think to put on it!
– 1 egg
– 1 tsp olive oil
– 2-3 tbsp water
– ¼ cup almond flour
– 1 tbsp coconut flour
– ¼ tsp baking soda
– Pinch of salt
– (optional) ¼ tsp apple cider vinegar
– (optional) 1 tbsp raisins
– (optional) ½ tsp cinnamon
Directions: use a glass or clay ramekin bowl
– Add oil and swirl around to coat bowl
– Add egg, 2 tbsp water and mix well
– Add salt and baking soda, mix well
– Add almond and coconut flour, mix well
– If consistency seems dry, add additional tbsp water
– Add apple cider vinegar (and other optional ingredients if using) and mix well
Pop in microwave for 2 minutes on high. Take out of dish and let cool. Cut carefully into two (top and bottom) pieces. You can toast each half on a low temperature if you wish.
You can use this for sandwiches of any kind, as well as hamburger buns. Or, you can make open faced sandwiches in the oven (i.e. cheese & tomato).
Exchanges: Count each English muffin as 4 fats (group 7) and 1 protein (group 6)…if adding raisins, also count as 1 fruit (group 4)
Thanks to S.K. for this great recipe!