A nice bread replacement to toast and have alongside Bacon and Eggs in the morning or stuffed with delicious Pulled Pork!
A low carb savoury bread to go with your meals.
1 teaspoon Butter, just melted
1 large Egg
1/4 cup Golden Flaxseed Meal
1/2 teaspoon Baking Powder
Pinch of Salt and Pepper
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large measuring cup melt the butter.
Add egg to melted butter and stir well.
Add flaxseed meal, baking powder, salt and pepper.
Pour into prepared Ramekin.
Microwave on HIGH for 1 – 2 minutes depending on the strength of your machine.
Remove from microwave oven, run a small metal spatula around the edge and turn out onto plate.
Serve with a pat of butter or a dollop of cream cheese.
Can also pop into the toaster on a light setting.
Making a MIM - Muffin in a Minute
Notice the Butter? I pre-measured a bunch of butter and keep them handy in the fridge to make it even easier to whip up a MIM!
* Note – I did not create this recipe but have no idea who did so I cannot properly credit them. Whoever created it? Genius! Pure genius!
When Low Carbing you often miss all those yummy bready sides! This will take the edge off the cravings; good to eat with a smear of butter or cream cheese or plain along side a bowl of Taco Soup.
Black Olive and Cheddar MIM
1 teaspoon Butter, just melted (0.15oz)
1 Egg, lightly beaten
1/4 cup Flaxseed Meal or Almond Flour
1/2 teaspoon Baking Powder
Dash of Salt – very easy on the salt
Pinch of Pepper
Dash of Chili Flakes
0.5 oz Sliced Black Olives
0.5 oz Cheddar Cheese, shredded
1 1/2 teaspoon chopped Cilantro
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large measuring cup, melt butter to just melted (5 – 7 sec)
Stir in egg.
Add flour, baking powder, salt, pepper, chili flakes and cilantro, stirring until well combined.
Fold in sliced black olives and cheddar cheese.
Turn out into prepared ramekin and microwave on HIGH for 1 – 2 minutes depending on the strength of your machine.
My husband likes Savoury for Breakfast, not sweet and definitely not a combination of the two! On the weekends I prefer all the old standards: Pancakes with Maple Syrup, Crepes with Homemade Jams or Fresh Fruit, Waffles with Syrup…you see where I am going with this? Probably not the healthiest breakfasts going.
Ever since Luke started the Atkins diet in January I am trying to support him in every way I can which means I have stopped making all the old standby weekend breakfasts! This past week I discovered Muffin in a Minute, often referred to as MIMs. I found a basic recipe and have made a few variations: Cheddar Bacon, Black Forest, Cinnamon Spice and today combined chocolate flavour with raspberries. Yum!
A not too sweet MIM combining Carob and Raspberries.
1 teaspoon Butter, melted (0.15 ounce)
*1 Egg, slightly beaten
1/4 cup Almond Flour
1/2 teaspoon Baking Powder
1 teaspoon Xylitol
Splash of Vanilla
2 teaspoons Carob or Cocoa Powder
1 ounce Raspberries, fresh or frozen
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large measuring cup melt butter to just melted.
Add egg and stir to combine.
Stir in flour, sweetener, baking powder, vanilla, carob or cocoa powder.
Fold in berries.
Pour into prepared ramekin and microwave on HIGH for 1 -2 minutes depending on the strength of your machine.
Loosen from edges, turn out and enjoy.
A Sunday morning Breakfast Muffin alongside Bacon and Eggs.
Cheddar Bacon MIM
1 teaspoon Butter, melted (I use a scale 0,15 ounce)
1 Egg, lightly beaten (1.75o ounce)
1/4 cup Flax Meal Flour or Almond Flour
1/2 teaspoon Baking Powder
Pinch of Salt
Pinch of Pepper
Dash of Chili Flakes
1 ounce Cheddar Cheese, shredded
1 strip Bacon, crumbled
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large pyrex measuring cup melt butter to just barely melted (5 – 7 seconds) and stir in egg.
Add flour, baking powder, salt, pepper and chili flakes stirring until combined.
Stir in cheddar cheese and bacon.
Pour into prepared Ramekin.
Microwave on HIGH for 1 – 2 minutes depending on the strength of your oven.
I read on my FB page today that it was Black Forest Cake day! With my husband on the Atkins Diet I thought I might be able to muck around with a basic MIM (Muffin in a Minute) recipe to create a low carb Black Forest “Cake”. It was a hit! Black Forest Cake and no guilt! Who knew?
Low Carb Black Forest "Cake" - Black Forest Cake without the Guilt!
I used a whole can of Unsweetened Pitted Cherries because I tripled the MIM recipe to make three individual Black Forest “Cakes” for the family. If I were to make a single one, I would just cook the cherries up and store it in the fridge to have decadent Black Forest Muffins for Breakfast!
The recipe listed below is for a single MIM but the Cherry Filling is for 4 serves.
1 teaspoon Butter, melted (0.15 oz)
1 Egg, lightly beaten
1/4 cup Almond Meal
1/2 teaspoon Baking Powder
1 teaspoon Splenda
1 teaspoon Carob Powder
Splash of Juice from canned Cherries
Splash of Rum Flavouring
3 Cherries, chopped
1 (398gm) can Unsweetened Pitted Cherries
2 teaspoons Splenda
Splash of Rum Flavouring
Fresh Whipped Cream
Carob Chips, ground
Start by making a Carob MIM.
A Carob Muffin in a Minute creates the base for our guilt-free Black Forest "Cake"
Lightly spray a 4″ ramekin with vegetable oil spray; set aside.
In pyrex measuring cup melt the butter; stir in egg, splash of cherry juice and rum flavouring.
Add dry ingredients and stir until no lumps remain.
Stir in chopped cherries.
Pour batter into prepared ramekin.
Microwave on HIGH for 1 -2 minutes depending on your microwave oven (I had to go 1 min 30sec )
Run a small metal spatula around the rim to loosen. Let sit in the ramekin for 5 minutes before turning out to cool completely.
While the “cake” is cooling prepare the Cherry Filling.
Drain the liquid from the can of cherries into a small saucepan.
Add 2 teaspoons of Splenda and a splash of rum flavouring; bring to a boil and continue boiling until the mixture has reduced to slightly syrupy texture.
Add the cherries, mash with a fork or potato masher and continue cooking until it has reduced to pie filling consistency; set aside to cool.
To build the Black Forest “Cakes”
Split a cooled cake, top with a layer of cherry filling then a dollop of whipped cream.
Put the top layer on, pipe a border around the top edge, fill the centre with cherry filling and dust with ground carob chips.
Welcome to my Kitchen where the most important ingredient is Love.
