Blueberry Vanilla English Muffin

I've been playing around with recipes and this seems to be the best variation so far, but that’s subject to change because well I like testing and playing with my food. However, it may be awhile before I find one as simple and delicious as this...

If you are on a ketogenic diet these ingredients should not be strangers to your kitchen. If they are strangers, well then you need to get them aquinted ASAP because you are missing out! It literally takes 2 minutes of cook time… plus maybe an extra 5 if you want to toast it, I know, I know so much extra time, but I promise it’s worth it.

These are pretty fat dense so they come in at about 300 calories per muffin, but like I said they are dense and they are filling. Best of all only 3 net carbs, so go ahead make two sandwiches.. and so perfect for a bacon egg and cheese sandwich. Or in this case of the sandwich below... carnitas, egg and pepperjack cheese sandwich…

And the blueberry vanilla version does quite nicely spread with some cream cheese…

Let’s start with the basic ingredients:

  • 1 tablespoon of butter
  • 3 tablespoons of almond flour
  • 1 tablespoon of coconut flour *
  • ½ teaspoon of baking powder
  • 1 egg
  • Pinch of salt

*Coconut flour this makes it less eggy, use a ½ tablespoon for more moisture but a full tablespoon for a more bread like texture.

Cheddar Rosemary Buscuit 

The Ingredients...

For Cheddar Rosemary Buiscut 

  • 1 tablespoon of butter
  • 3 tablespoons of almond flour
  • 1 tablespoon of coconut flour *
  • ½ teaspoon of baking powder
  • 1 egg
  • Pinch of salt
  • ½ teaspoon rosemary
  • ½ teaspoon oregano
  • 1 teaspoon olive oil
  • 1 tablespoon densely packed cheddar

For Blueberry Vanilla:

  • 1 tablespoon of butter
  • 3 tablespoons of almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon of baking powder
  • 1 egg
  • Pinch of salt
  • 8 blueberries
  • ¼ teaspoon of vanilla extract
  • ⅛ teaspoon of stevia

For Maple McGriddle:

  • 1 tablespoon of butter
  • 3 tablespoons of almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon of baking powder
  • 1 egg
  • Pinch of salt
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of maple extract
  • ⅛ teaspoon of stevia

Cooking Instructions:

  1. Get a bowl with a good shape! I like mine to be wide and thin… so I use a bowl with a wider base, remember the muffin will form to shape of the bowl so keep that in mind. If you want a thicker muffin use a deeper bowl.

  2. In the cooking bowl, melt butter for about 30 seconds in the microwave, until liquid.

  3. Add your dry ingredients: Almond flour, coconut flour, baking powder, salt, rosemary, oregano. And mix.

  4. Add egg and mix thoroughly. It should be a smooth consistency just like any other batter.

  5. Microwave for 90 seconds.

  6. Flip the bowl and put muffin on a plate. Be careful, it will be hot! Slice the muffin in half, just like you would a regular english muffin.

  7. Grill on a stovetop. A frying pan will work, add a little extra butter if you prefer, but greasing the pan isn’t necessary. Toast until desired.

  8. Add cream cheese or butter or peanut butter or whatever and ENJOY!!!

**For Blueberry Vanilla recipe, add the berries last with the egg (assuming they are chilled). I like to mash the berries so they are deeply mixed, or keep them whole and have little berry bombs in each bite. You’re the captain now… go for it!!

And the macros...

biscuit.png