Instant Pot Keto English Muffin Low Carb Bread Recipe
This Keto English Muffin recipe is a breakfast game-changer; slather it in butter, use it as the base to make Eggs Benedict, or turn it into a sandwich.
Servings 2 muffins, 4 servings
In a large bowl, beat together the cream cheese, butter, and eggs. Beat in the coconut flour, Parmesan, baking powder, dried Italian herb mix, garlic powder, onion powder, and salt.
Lightly spray the inside of 2 Pyrex glass 1-cup capacity containers with avocado oil. Divide the mixture between the 2 glass containers.
Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups (355 ml) water. Cover each container with aluminum foil (to prevent condensation from dripping in), and place the containers on top of the trivet.
Turn the pot on Manual, High Pressure for 20 minutes and then do a quick release.
Use tongs or potholders to carefully remove the containers.
Cool to room temperature, and then cut each muffin in half horizontally.
If desired, broil or toast each half to lightly brown. Serve.
Serving: 1g | Calories: 170kcal | Carbohydrates: 3.4g | Protein: 6.1g | Fat: 14.8g | Saturated Fat: 46g | Polyunsaturated Fat: 2.1g | Sodium: 287mg | Fiber: 1.3g