Bread was on the things I missed most about going keto. I’ve played with this recipe a lot over the years and it’s something I pull out whenever I want a toastie or a sanger.
When I first started making it, I would do it in the microwave using one my Pyrex baking dishes. It meant less mess and I would end up with a perfect little muffin shape. I’ve since worked out that if I use my waffle iron I get two perfectly toasted bits of bread ready for my sanger.
The pictures here are a serving suggestions only 🙂 I’ve used it for things as simple as avo on toast. Even Vegemite on toast on days I’m craving comfort food 🙂 Your options with this are endless.
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Making it eggless
I have made this without eggs. I’ve substituted 1 tbsp of Greek yoghurt. It had a slightly more muffin texture to it, but still amazingly tasty.
Substituting flours
I prefer Almond Flour. You can of course also use almond meal, it will just have a little more bitterness to it from the almond skins.
If you’re wanting an extra protein hit, using 5 teaspoons of lupin flour also works nicely. If you have nut allergies, you may want to avoid lupin flour. The proteins in lupin can be structurally similar to those in nuts, triggering an allergic reaction in individuals with nut allergies.
Coconut flour works as well. I go through phases with coconut flour. I had a lot of epic fails early on in my keto journey and I really overdid the coconut thing. For me this is taste thing. Coconut flour does have a slight coconut taste to it. It is however nice if you’re want an English muffin/scone hack, and top it with keto jam and cream 🙂