Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 large egg
  • Pinch Diamond Crystal kosher salt
  • 3 tablespoons blanched finely ground almond flour ((21 grams))
  • 1/2 teaspoon baking powder ((gluten-free if needed))

Instruction

  • 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!