Keto Sandwich

As I’ve said before, I’m not a fan of the ketogenic diet, because I find it way too restrictive, but I’m not above making keto recipes once in a while. I was curious about this keto “bread” recipe that cooks in 90 seconds, which then gets turned into a sandwich (or whatever else you want). It turns out it’s like a cross between bread and an omelet, but it was quite good! Based on the photos in the original post, I made it into an egg-bacon sandwich, but that may have been a bit too eggy. I think it would be great with tuna salad and lettuce or maybe avocado. Or some aioli and sliced heirloom tomato in the summer? 

1 large egg 

1 Tbsp. lactose-free milk 

1 Tbsp. olive oil 

1 Tbsp. coconut flour 

1 Tbsp. almond flour (or hazelnut flour, but I didn’t try it) 

¼ tsp. baking powder 

1 pinch salt 

¼ cup grated cheese (optional; I eyeballed that amount of parmesan) 

1 Tbsp. minced scallions or other herbs (optional; I omitted them) 

Whisk the egg, milk, oil, coconut flour, nut flour, baking powder, and salt together in a small bowl. Add the cheese and scallions or herbs, if using, and stir to combine. 

Grease a tall microwave-safe mug. Pour the mixture into it and tap the bottom firmly on the counter a few times to force any air bubbles to rise and pop. Microwave on high for 1 minute 30 seconds. 

Invert mug onto a cutting board and let the bread slide out. Cut crosswise into ½-inch-thick slices (I used a bread knife; I think a serrated edge is best here). 

To toast, heat a teaspoon of oil in a small skillet over medium-high heat until shimmering. Add the slices and toast until golden-brown, about 30 seconds per side. Garnish as you wish.