8 tablespoons (1 stick) melted butter (could also use other forms of fat like olive oil or coconut oil) (.08 net carbs)
4 whole eggs, beaten (1.42 net carbs)
4 tablespoons cashew milk (can also use almond milk, whole milk, etc., or even water) (.75 net carbs)
8 tablespoons almond flour (4 grams net carbs)
4 tablespoons psyllium husk powder (or 4 tablespoons of oat fiber) (0 net carbs) Note, these products have carbs but due to the dietary fiber, the number drops to zero according to diabetesforum.com.
2 teaspoons baking powder (2.23 net carbs)
1 teaspoon of seasoned salt, such as Lawry’s (zero net carbs)
¼ teaspoon garlic powder (negligible net carbs)
4 tablespoons finely shredded Romano cheese (Optional. Could omit or use Parmesan but cut back on salt if using Parmesan) (.8 net carbs)
In a medium to large microwave-safe bowl, melt butter. *See Notes below.
Spray four 8 ounce ramekins on bottom and sides and set aside.
Add the beaten eggs and the cashew milk to the butter and whisk to combine.
On a dish or another bowl, place everything else; almond flour, husk powder, baking powder, season salt, garlic powder and optional grated Romano cheese.
Toss the dry ingredients a bit with a fork then pour it all into the wet ingredients. Whisk quickly with a fork, not a whisk. As the dry ingredients absorb the wet, it will turn from a pancake batter consistency to almost a wet dough consistency.
Once mixed, switch to a rubber spatula and divide the batter between the four prepared ramakins. Use the back of a soup spoon that has been sprayed with pan spray and smooth the top of each batter. Whatever it looks like going into the microwave will look the same coming out, just taller and cooked.
Microwave one ramekin at a time on high for 90 seconds, uncovered. Use a dish towel to remove the hot dish, loosen the sides with a knife and using a rubber spatula, slip under the bread and lift out. The bread is moist and causes a little suction when you try and flip it out so I found a spatula works best and the bread does not break or crumble.
Repeat for the remaining three.
Put all four into a toaster and toast just long enough to crisp and brown the top and bottoms.
I made breakfast sandwiches to demonstrate the versatility of this bread.
This could be mixed, microwaved and toasted while you cook the egg and breakfast meat, and you could be eating breakfast in under ten minutes.
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Divide the recipe into fourths to make a single serving.
Any size ramekin can be used as long as it has a volume of one fluid cup. The batter will be ½ cup in volume and once cooked, expands to a full cup. The batter will still only take 90 seconds to cook regardless of the shape and size of the ramekin. I chose a crème brulee dish so that I could toast one whole slice in the toaster, however you could use a taller narrow ramekin and once done, cut in half to make two small slices to toast or grill. (These grill well with a little butter.)
*My tip for melting butter in the microwave without it exploding all over the inside of your microwave is to cover the bowl and set the dial to defrost. I cut the stick of butter into small pieces, covered it and set defrost to two minutes. At two minutes it was just melted perfectly without any splatter.
Nutrition information is provided as a courtesy; we recommend gathering your own nutritional data.