Comments on: Low Carb English Muffin (In 1 Minute!)

By: Amy

Amy — Mon, 03 Nov 2025 00:35:27 +0000

I’ve been making a point of writing reviews for recipes I make all the time and I see I haven’t done one yet for this excellent recipe. I actually make them multiple times a week and use as burger buns. They hold together perfectly and the taste is great. I always bake mine at 350 for 20-25 minutes. We don’t do the microwave thing. I always grease my ceramic bowls heavily as I’ve had trouble removing them occasionally and I use a large serving spoon to gently go around the edges and then lift them out. I’ve found the more processed almond butter (we use the Walmart brand) gives a better result than the fresh ground but both work. It’s just a preference. Thank you for this perfect recipe.

By: kim

kim — Thu, 14 May 2020 13:55:51 +0000

I melted the coconut oil and softened the almond butter together (20 seconds in the microwave), then I followed the directions for the rest of the ingredients. I used a ramekin and Cuisinart smart stick to mix it with until I saw creamy results. I put it in the microwave for 1 minute and 15 seconds. this turned out great! a lot better than I had expected. I only made one to try it out. Within a few minutes, you'll have a nice little muffin. Now that I have tried it, I will make more using a set ramekins.

By: Sandra

Sandra — Wed, 29 Apr 2020 16:15:40 +0000

Wow, what a lovely, quick and easy recipe. It is going to make me so happy as I miss bread! We really enjoyed it.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 20 Jan 2020 14:06:17 +0000

In reply to Pam. Use what you prefer. I use unrefined.

By: Pam

Pam — Sun, 19 Jan 2020 14:16:00 +0000

Refined or Unrefined Coconut Oil?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 30 Oct 2019 13:00:28 +0000

In reply to Kelly. Yes! Any nut or seed butter works in the recipe.

By: Kelly

Kelly — Wed, 30 Oct 2019 12:28:31 +0000

Looks great! I'm allergic to nuts... can I use sunflower butter instead?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 07 Aug 2019 01:20:56 +0000

In reply to Kristy. I don't find it eggy, but others may if they are sensitive to it. It tastes like bread to me, especially after toasting and adding on some butter.

By: Kristy

Kristy — Tue, 06 Aug 2019 18:22:19 +0000

Does it smell very eggy? I tried a variation of this and it came out super eggy smelling which I don't really like But I have also noticed that everytime I make something with eggs in the microwave , is there a way around it?

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 18 Jul 2019 18:37:32 +0000

In reply to Heather Owens Simelaro. I always make this with blanched almond flour as it tastes best.

By: Heather Owens Simelaro

Heather Owens Simelaro — Thu, 18 Jul 2019 16:51:01 +0000

I like this, but I buy blanched almond flour because I have inflammation issues. The UNblanched has the skins, which contain lectins, known inflammation triggers. From what I have learned, the extra nutrients in the skins are canceled out by the lectins, which function like anti-nutrients. I don't know if this would work with the almond flour vs. almond butter, but it looks so good! Hope this works!

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 17 Jul 2019 18:47:48 +0000

In reply to Tami. They can. I'd just put them in on 350°F until they test done.