Servings: 2 toasts
Calories: 179kcal
Ingredients
- 1 large egg
- ½ tablespoon butter (grassfed, softened)
- 3 tablespoon sugar-free maple syrup
- 1 oz macadamia meal (coarsely ground)
- 2 teaspoon coconut flour
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch ground nutmeg
Instructions
- Prepare a small microwave-safe bowl. It can be either a ramekin or a coffee mug, whatever you have at hand. I use a ramekin with a 3.7" diameter.
- If you don't have macadamia meal, take 1 oz. of macadamia nuts and process in a food processor. Don't process for too long or you'll get macadamia butter. Alternatively, you can use almond meal.
- Put in all the ingredients, starting with the egg.
- Mix well until smooth.
- Put in a microwave for 2 or 3 minutes (depending on how strong the microwave is).
- Take the spongy "cake" out. It might still be soggy in the bottom, but no worries. Cut it in half horizontally (see the instruction image).
- Toast the two halves in a toaster or fry them in a pan.
- Top with whatever your heart desires: More butter and cinnamon, maple syrup. In the picture, I used crème fraîche, mixed with cinnamon. And enjoy!
Nutrition
Calories: 179kcal
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