These almond and coconut flour-based English muffins, topped with a creamy ricotta and egg mayo mix, make a perfect low-carb breakfast or lunch. With high protein and low net carbs, this recipe helps maintain stable blood sugar levels while being delicious and satisfying.
Prep Time | 15 mins |
Cook Time | 5 mins |
Meal Type | Breakfast |
Servings | 2 |
Carbs | 8 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Almond and coconut flour:
These gluten-free, low-carb flours are the base for the muffins, providing healthy fats and fibre without spiking blood sugar.
Eggs:
A great source of high-quality protein and essential nutrients, eggs are excellent for stabilising blood sugar and boosting satiety.
Ricotta cheese:
Rich in protein and calcium, ricotta adds creaminess and helps keep you feeling full while being low in carbs.
Healthy mayonnaise (or egg mayonnaise):
Made with healthy fats, it’s a great addition to the egg ricotta mixture for extra richness and flavour.
Cucumber:
Adds a refreshing, low-carb crunch while being hydrating and rich in antioxidants.
Black sesame seeds (optional):
A healthy addition that provides a crunchy texture and additional healthy fats.
Low Carb English Muffins with Creamy Ricotta
Ingredients
- Easy-As English Muffins
- 2 cups water
- 1 tbsp white vinegar
- 1 tbsp salt
- 2 large eggs
- 1 cup ice cubes, optional
- 4 tbsp ricotta cheese
- 2 tbsp Healthy Mayonnaise or shop bought egg mayonnaise
- salt and pepper, to taste
- 1 small cucumber, thinly sliced with a vegetable peeler
- 2 tsp black sesame seeds, toasted; optional
COOK MODE
Instructions
- Prepare a half batch of Easy-as English Muffins to make 2 muffins.
- Add water, vinegar, salt and eggs to a small saucepan and bring to a boil. Cook for four minutes (the vinegar and salt make the eggs easier to peel).
- Drain the hot water from the eggs. Add cold tap water immediately to submerge the eggs, and add the ice, if using, to stop them from cooking and keep them soft. Once cooled, roll the eggs gently on your bench to crack the shells and then peel.
- Place the peeled eggs in a medium bowl. Add the ricotta cheese and mayonnaise, and season to taste. Mix well.
- Spread the mixture evenly on top of halved and toasted Easy-as English Muffins, and garnish with thin strips of cucumber and sesame seeds.
Love these muffins …. toasting makes all the difference, they are delicious with any topping! And so quick to make.