90-Second Keto English Muffin

    This satisfying breakfast sandwich is our Saturday morning special. As promised by its name, this 90-Second English Muffin is so quick and easy to make that you can enjoy one weekday mornings too, before heading out the door to work or school.

The recipe is a standard, favorite go-to among those on a low-carb, healthy fats, way-of-eating plan, also known as a keto diet. It's also ideal for those on a gluten-free diet, since it's made with almond flour instead of wheat.

The bread is similar in texture to traditional English muffins, but I like the flavor of this much better. It's not my original recipe, but since I'm frequently asked about it, it's time to pass it along. I'm so glad someone shared the recipe with me. Do you make 90-second bread? If you haven't already, give it a try.


90-Second Keto, English Muffin Recipe
Supplies:
5" glass or ceramic, microwave-safe bowl, measuring spoons, fork, knife, and microwave

Ingredients:
1 1/2 Tablespoons butter, from grass-fed cows
3 Tablespoons almond flour
1/2 teaspoon baking powder, non-aluminum, non-GMO
1 large egg

Directions:

1. Place butter in bowl and microwave for 20 seconds, to soften.
2. Add dry ingredients to the bowl, and use a fork to remove any lumps in the flour.
3. Add egg to the bowl, and whisk with a fork, until thoroughly incorporated.
4. Place bowl back into microwave for 90 seconds.
5. Carefully remove the muffin from the hot bowl, and slice in half.
6. Fill your keto English muffin with fried egg, bacon, and sliced cheese, or your breakfast favorites. Enjoy!

---

About the Author: 
Deborah Tukua is a nonfiction author, and editor of Journey to Natural Living. She is author of seven books including, Naturally Sweet Blender Treats: 55 Fresh from the Blender Recipes, and Marketing Strategies for Chiropractic Success. Deborah has been a regular lifestyle feature writer for the Farmers' Almanac since 2004.

---