Low Carb Breakfast Muffin
Sometimes I just need something that reminds me of life before going low-carb. I used to love bagels and english muffins so I needed a substitute. Through trial and error I keep going back to this recipe which I love to have with my morning coffee! This low-carb english muffin is the perfect guilt-free option for breakfast, brunch, or anytime you crave a delicious treat. Made with wholesome ingredients and packed with flavor, these muffins fit seamlessly into low-carb, keto, or gluten-free lifestyles. Whether you’re topping them with butter, avocado, or your favorite spread, you’ll savor every bite while staying on track with your health goals. Say goodbye to traditional carbs and hello to a new muffin experience. In this recipe, the coconut flour and cinnamon give a slightly sweet taste. If you desire a more savory flavor, add a dash of your favorite spice and skip the honey. If you want a hearty breakfast, use the sliced muffin for a sausage and/or bacon sandwich.
Low Carb Breakfast Muffin
Ingredients
- 1 tbsp coconut flour
- 1 beaten egg
- 1/2 tbsp grass fed melted butter
- 1/4 tsp vanilla extract
- 1 tablespoon whipping cream
- 1 tsp honey or your preferred sweetener
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 1/4 tsp apple cider vinegar
- dash cinnamon
Instructions
- Melt the butter in a small ramekin. Set aside.
- Mix the coconut flour, egg, vanilla, whipping cream, honey, sea salt and cinnamon in a small bowl. Omit the honey and add your favorite sweetener or omit it all togeher.
- Pour the egg mixture into the buttered ramekin.
- Mix together the baking soda and vinegar on a small spoon or tiny bowl. Add the mixture to the ramekin with the other ingredients and mix well. Make sure the mixture is free of clumps.
- Put the ramekin in the microwave on high for 1 minute, 30 seconds.
- Use a knife to loosen the muffin from the ramekin. Cut the muffin in half and add butter. You can put the halved muffin in the oven on broil for 1-2 minutes to toast the top if desired.Yum!