Step 1

Oil a seven oz ramekin or mug with your choice of fat. I like olive oil.

Step 2

Add almond flour and butter to a small mixing bowl. Microwave on high for 20-30 seconds until butter is melted. ( See the post for why I say to add almond flour to the bowl if you are curious).

Step 3

Add egg white and baking powder to the mixing bowl and combine thoroughly. Reserve the yolk for another use.

Step 4

Pour batter into the oiled 7 oz ramekin or mug.

Step 5

Microwave on high for 90 seconds. The finished muffin should pull away from the side of the ramekin slightly.

Step 6

Let cool for 30 seconds and dump the muffin out. Slice in half.

Step 7

Toast or eat it as is with butter or smashed avocado. Make an egg sandwich or just add a cooked sausage patty.