I decided it was time to bring back the 2 Minute Low Carb English Muffins. These are gluten free, can be vegan (just sub flax egg) and are very easily customizable. I topped mine with cashew butter, hemp seeds, bee pollen and honey. Enjoy!
INGREDIENTS:
1/4 cup almond flour
1 tbsp arrowroot flour (or coconut flour)
1 egg (can sub flax egg)
1 tsp coconut oil or ghee
1/4 tsp salt
1/8 tsp baking soda
DIRECTIONS:
Combine all ingredients and whisk until smooth
Add to ramekin or large mug
Microwave for 2 minutes
Slice, toast and slather with your favorite toppings!
