Easy Keto Muffin in a Mug
How to Make It
Step 1
Grease a 10 cm/4-inch microwave-safe ramekin with ½ tbsp of butter and set aside. In a small mixing bowl, whisk the egg, melted butter, and erythritol. Make sure the butter is not hot before adding it to the egg; otherwise, it will scramble the egg.
Step 2
Add in the almond flour, baking soda, ground cinnamon, and sea salt. Reduce the ground cinnamon to ½ tsp if you prefer a more subtle cinnamon flavor.
Step 3
Transfer the batter to the greased ramekin. Transfer the ramekins to the microwave for 80 seconds. The longer the muffins cook, the dryer and more crumbly they will become. Check the muffins at the 80 seconds mark and return to the microwave for a further 10 seconds if not cooked through.
Step 4
Once done, let the muffins rest for about 2 minutes. Top the muffin with a dollop of Greek-style yogurt and 1 tablespoon of crushed walnuts.
Ingredients
- Raw egg – 1 medium
- Melted Butter – 1.5 tbsp
- Erythritol Granulated – 1.5 tbsp
- Almond flour – 3 tbsp
- Baking soda – 0.25 tsp
- Cinnamon – 1 tsp
- Salt – 1 dash
- 5% Authentic Greek Strained Yogurt – 2 tbsp
- Walnuts – 1 tbsp, chopped