In a small mixing bowl, add almond flour, coconut flour and baking powder.
Stir in beaten egg and melted coconut oil.
Stir in the sweet or savory spices, depending on what you are craving for.
Pour the batter into a round microwave safe ramekin or mug, mine is 11 cm diameter (4 inches)
Microwave on high for 90 seconds or until the bread is soft and cooked in the center.
Carefully upside down the bread on a plate (it is hot, don't burn yourself!). Slice the bread in half. Set aside on the plate for 30 seconds, to slightly cool the bread slices and let the moisture evaporate.
Bring the slices into a toaster. If you have a bagel mode use it, this way it will crisp only one side of the english muffin slices. This will reproduce a very similar texture to regular store bought english muffin. The longer you toast it the crispier it will be, adjust to taste.
If you don't have a toaster, melt 1/2 tablespoon butter or coconut oil in a skillet.
Bring the English muffin slices into the skillet and fry 1-2 minutes on both sides until crispy.
Serve with toppings of your choice like cream cheese, whipped butter, sugar-free chia seed jam.
You can microwave the bread the day before, store in the pantry on a plate covered with film wrap.
Pan fry or toast just before serving.
You can bake this English muffin at 180C for 8-12 minutes in a oven safe ramekin.
Net carb per English muffin (whole recipe) : 4.4g net carbs