1-minute keto mug muffins
- 2 tsp 2 tsp butter or coconut oil, for greasing
- 2 2 eggeggs
- 4 tsp 4 tsp coconut flour
- ½ tsp ½ tsp baking powder
- 1 pinch 1 pinch salt
- 4 tbsp 4 tbsp feta cheese, crumbled or shredded cheddar cheese
- 2 tbsp 2 tbsp fresh basil, roughly chopped
- For each serving, grease one ramekin or large coffee mug with butter.
- Combine the eggs, coconut flour, baking powder, and salt in a bowl. Mix well with a whisk or fork. Allow the batter to thicken for a couple of minutes.
- Add the feta cheese and basil. Stir until combined.
- Spoon the batter into the ramekins or microwave-safe mugs. Cook in the microwave on high for 45 seconds to one minute. Alternatively, these can be baked in the oven, at 400°F (200°C) for 12 minutes.
- Let the muffins cool before eating.
Coconut flour has the most amazing ability to absorb and swell when liquid (the egg) is added. Not allowing it to thicken can result in a dry, overcooked muffin.
Variations in coconut flour
Coconut flour varies greatly from brand to brand. One teaspoon of one coconut flour brand may be equivalent to one tablespoon of another. For this reason, it may take some trial and error to get these right.
Diet Doctor’s Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You’ll find the original recipe here: Ditch the Carbs - 1-minute keto muffins.
The recipe as written is for 1 serving, but you can change that using the selector above the list of ingredients and make more servings if you'd like.
Are they suppose to have that lovely crust when made in a microwave?
Tried in a deep mug - parts remained liquid even 1:15 mins. Any suggestions?
Could you please suggest gms of cheese to add?
Step 1 indicates preparing 1 ramekin or coffee mug per serving. If you use the serving selector over the list of ingredients and have that set to 1, and make the mug muffin in 1 mug then that is 1 serving.
If you don't want to add extra salt, then there is no need to do so; you can always salt to taste. The crust may vary from kitchen to kitchen, even following the same directions. If you have a low wattage microwave, you may need to cook this for longer.
Hi, Beth! You should be able to use almond flour instead, but the ratios won't be the same. You can find information here about substituting flours. https://www.dietdoctor.com/low-carb/recipes/baking
If you haven't tried this yet, after they come out of the microwave, lay a towel across the top and let them rest for a minute or so. That may help!
If one's mug has a thick wall, then it may not cook properly...too fast on the outside and not enough on the inside. I have found using ramekins (such as the Pyrex ones) the easiest way to get even results...most of the time. Even now, after making these for over 4 years now, I may get one that doesn't quite "set"...but as Kristin said, letting it rest for a minute, sometimes covering it will allow residual cooking to take place.
I personally don't like feta with eggs, so I sometimes make these sweet. I add a half-packet of monk fruit/stevia blend and an eensy-weensy pinch of cinnamon to make a sweet "muffin". Or will add a small amount of cheddar shredded and a couple of blueberries.
It takes some fiddling, but once you get it down, they are awesome for a quick snack in the afternoon with some tea. I don't eat breakfast, so I use these as a protein snack when my energy levels dip.
Thanks for sharing your tips!
Check the wattage on your microwave. If it's a lower watt oven, it would need more cooking time. Try omitting the coconut flour as that may be what caused the grittiness. Some brands are milled finer than others.