These microwave walnut English muffins are quick, keto, & delicious! We've heard great things about the 'fat head dough', but we are quite simplistic when it comes to making recipes (& we're also dairy free), so these super easy walnut English muffins are our 'go to' low carb bread recipe to enjoy for a yummy keto bread alternative.
MACROS for all English muffins (6 sides):
3 carbs | 15 fat | 9 protein
This recipe can be scaled up to make a larger batch! And can be placed into muffin cups and cooked in the oven if you don’t want to microwave.
15 g walnuts
30 mL almond milk
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp garlic powder (optional)
15 g pumpkin puree
Blend all ingredients together. It will be liquidy, but that’s okay. It will cook. Watch.
Spray a small, clear Pyrex bowl about ~3 inches in diameter (shown in image below. You can use any microwave safe bowl, if larger, just add more mix to cover bottom)
For the specified size dish, pour in 20g of the mixture for each round of microwaving
Microwave for 1 minute. This exact time will depend on how big your bowl is! And both the batch amount and microwave time will likely require some experimentation. Larger diameter will require more mix and more microwave time.
TIP: to crisp them up as if you've put them in a toaster (which I'm sure you can), we like to just toss them on a heated skillet and let them toast for a few seconds each side.
That's it! These little English muffins are very quick to make, include healthy sources of fat, are low carb, & are an amazing keto substitute for English muffins or little toast things! Our favorite toppings are ghee & porcini or artichoke spread from Delicious & Sons, and we like to make them into breakfast sandwiches with sunny side up eggs!