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90 SECONDS LOW CARB ENGLISH CRUMPETS


90 Seconds Low Carb English Crumpets

Crumpets or English Muffins? You decide.

All blogs, websites, and cookbooks agree that crumpets and English muffins are different animals. But what exactly is the difference? The one thing they definitely have in common is that you’re meant to cook them on the stove top in a cast-iron griddle pan. But that’s where the consensus ends.

90 Seconds Low Carb English Crumpets

Some say that crumpets must be made with milk – English muffins must not – only some times. The batter should be looser for a crumpet – whilst muffins need a firmer dough – but not always. You use baking soda for crumpets – whereas English muffins need yeast – and sometimes baking soda. Confused? Yeah. Me too.

But. I agree that a couple of steps are de rigueur and not to be messed with under any circumstances:

Rule number 1:

You cook crumpets on one side only, creating a bottom that’s flat and toasted, while the top remains springy and full of holes.

Rule number 2:

English muffins need toasting on both sides and are split in half before serving. Crumpets remain whole.

In my opinion, these 90 Seconds Low Carb English Crumpets share more similarities with crumpets than English muffins. Milk? √ Check. Baking soda? Sort of √ check. Toasted on one side only? √ Check.

 

Does it matter that I cook them in the microwave? Nope. The end result is what matters, as far as I’m concerned. And my 90 Seconds Low Carb English Crumpets absolutely deliver on all fronts. With no residual egg-taste. They even smell like real crumpets. And if you don’t have ramekins, no problem… just use a BPA-free, microwave-proof container (minus the lid, of course), like I do.

90 Seconds Low Carb English Crumpets

Finally, a fool-proof recipe. If you’ve been searching for a low carb/keto recipe for crumpets, that’s easy to make, quickly, and with minimum fuss, look no further.

  1. beat egg until frothy using a manual balloon whisk.
  2. add all other ingredients, beating between each addition.
  3. smear 2-3 drops of flaxseed oil over bottom and side of a ramekin or similar size microwave-proof container (my one measures 8.5cm in diameter) and pour mixture into it (do not put the lid on).
  4. cook in microwave on 600W power for 90 seconds; check and cook for another 15-30 seconds if still wet.
  5. invert over a rack to cool and for the steam to escape.
  6. once cooled, slice across horizontally to make two crumpets, cover and store at room temperature.
  7. to serve, toast (broil) the uncut (outer) side only; smother the nooks and crannies (soft) side with butter (or whatever you like) and enjoy.