90 second Low Carb Keto Banana Nut English Muffin

5 from 2 votes

Prep Time 5

Cook Time 2

Servings servings

Calories 155kcal

2 tablespoon cottage cheese
2 tablespoon almond flour or sunflower seed meal for nut free
2 tablespoon no sugar added peanut butter powder or replace with mashed banana
1 large egg room temperature
1 teaspoon banana extract remove if using real banana
1 teaspoon monk fruit allulose brown sugar substitute remove if using real banana
½ teaspoon baking powder
pinch of salt optional
1 tablespoon walnuts chopped

Grease two ramekins or microwave-safe bowls or an oven-safe ramekin with olive oil, avocado oil or coconut oil cooking spray. Set aside.
Place the ingredients together, except walnuts, in a small bowl and stir together until combined. Sprinkle half the nuts on top of each muffin.
Place one dish into the microwave, cooking time may vary depending on the wattage of your microwave, but start with cooking for 1 minute. Check with a toothpick in center. If it comes out clean it's done, if not, cook another 30 seconds. Repeat with second dish.
Allow to cool enough to slice in half and toast.
Enjoy with a little butter or sugar free strawberry jam and cream cheese.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Grease 2 oven-safe ramekin. Pour batter evenly into greased ramekin. Bake in a preheated 350 degrees F oven for 7-8 minutes. If using real banana it may need to bake a little bit longer, 10-12 minutes.

Nutritional information at the bottom of the recipe card is for using banana extract. Net carbs 4 g

If using real banana:

cal 138

fat 10g

fiber 1g

protein 7g

carbs 7g

net carbs 6g