▢1 tablespoon unsalted butter
▢1 large egg
▢Pinch Diamond Crystal kosher salt
▢3 tablespoons blanched finely ground almond flour (21 grams)
▢½ teaspoon baking powder (gluten-free if needed)


Place the butter in a microwave-safe 4-inch ramekin*. Melt it in the microwave, then allow it to slightly cool.
With a fork, mix in the egg and salt.
Mix in the almond flour, thoroughly mixing until smooth.
Finally, mix in the baking powder.
Microwave for 90 seconds, until puffed and a toothpick inserted in rthe center comes out clean.
Invert the muffin into a cutting board and allow the bottom to air out for a couple of minutes, it will be very moist. If the bottom sticks to the ramekin and the muffin won’t come out, carefully loosen it with a spoon.
Cut the muffin crosswise into two slices. Toast in a greased skillet, or in the toaster on the lowest setting. Butter generously and enjoy!

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