I’m not going to lie. I love carbs. I love rice, pasta, potatoes – but most of all I love bread. I love hot bread and butter with some good, tasty Danish Blue Cheese on top. I can live without the carbs in my life – it’s not easy, but I can do it, because I know I need to. But I really do miss having a hot piece of toast or a bread roll for breakfast.
Until I stumbled on a recipe on Facebook for a quick mug “bread” that was made out of almond flour. And yeah, it tasted good, but it was a bit too dense for me, so I had a bit of an experiment and came up with the below variation for a coconut almond version. It’s got just enough coconut flour in to help break up the denseness of the almond flour, but not so much that you need to increase the egg and end up with “eggy” bread. I’ve made mine using sour cream, but if you only have milk that works just as well.
A really tasty, quick breakfast variation is to microwave a slice of bacon till it’s cooked and almost crispy, break it up and add it, along with about 20g of cheddar cheese so that the cheese melts into the bread while it’s cooking. SO delicious and so filling and satisfying. I don’t feel deprived of bread anymore!
- 1 large Egg
- 1.2T Butter
- ½T Sour Cream
- 0.5t Baking Powder
- 0.5T Coconut Flour
- 1.5T Almond Flour
- Melt the butter in the microwave until just melted.
- Stir in the sour cream until well combined.
- Whisk in the egg.
- In another bowl, mix together the baking powder, coconut flour and almond flour.
- Add the wet ingredients to dry ingredients and mix until combined.
- Transfer to a small, microwave safe dish.
- Microwave on high for 1 minute 30 seconds.
- *Check how it's cooking after 1m 15s - depending on the strength of your microwave.
*5g Carbs / 2g Fibre = 3 Net Carbs.
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