This keto Mcmuffin recipe is a grain-free, healthier option in contrast to the well-known egg McMuffin. It’s vegetarian but you can add a few slices of bacon if you like. For those of you that may not have a microwave, I included some tips for baking the muffins in the oven. You’d be surprised how good these quick and easy keto McMuffins taste.
Place all the dry ingredients in a small bowl and combine well.
Add the egg, cream, water and mix well using a fork.
Grate the cheese and add it to the mixture. Combine well and place in single-serving ramekins.
Microwave on high for 60-90 seconds.
If you don’t have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the center.
Step 2: The Assembly
Meanwhile, fry the eggs on ghee. I used these molds to create perfect shapes for the muffin. Cook the eggs until the egg white is opaque and the yolks are still runny. Season with salt and pepper and take off the heat.
Cut the muffins in half and spread some butter on the inside of each of the halves.
Top each with slices of cheese, egg, and mustard.
Enjoy immediately!
Notes
The muffins (without the filling) can be stored in an airtight container for up to 3 days.Optionally, serve with greens (lettuce, spinach, watercress, chard, etc.) and bacon.