Keto Egg "McMuffin" Style Sandwich

You can make it in five minutes or less.

It's easy, filling and low carb so it fits right in with your goals.

Even for weekday mornings when you need something to take with you.

Course Breakfast

Cuisine American

Keyword Keto English Muffin, LCHF Breakfast, Low Carb Breakfast Sandwich

Prep Time 2

Cook Time 3

Total Time 5

Servings person

Calories 500kcal

Author Brenna Ring

Oil 2 seven oz ramekins or mugs with your choice of oils. I like olive.
Add almond flour and butter to a small mixing bowl. Microwave on high for 20-30 seconds until butter is melted.
Add egg white and baking powder to the mixing bowl and combine thoroughly. Reserve the yolk in the second ramekin.
Pour batter into an oiled 7 oz ramekin or mug.
Microwave on high for 90 seconds. The finished muffin should pull away from the side of the ramekin slightly.
Let cool for 30 seconds and dump the muffin out. Slice in half.

Add a large egg to the egg yolk that you reserved when making the English muffin.
Cover with a small saucer and microwave 20 seconds at a time until done to your liking. Usually about 60 seconds total for me.
CAUTION: See recipe notes about microwaving eggs.

Remove the egg and place it on the English muffin. Add any toppings or cheese at this time. ( I like pepper, mayo and cheddar)

CAUTION!

Cover eggs with a saucer when you are microwaving them so that they don't explode and make a mess.
Let cool for 30 seconds before removing the cover. (My yolks have exploded on me before, it sucks).
Microwaving in 20 second increments keeps this issue to a minimum.