2 tablespoons butter, melted
2 eggs
2 tablespoons golden flax meal
2 tablespoons almond flour (1/2 ounce)
2 tablespoons coconut flour (1/2 ounce)
1/2 teaspoon baking powder
Pinch salt

Put the butter in a small bowl and microwave about 30 seconds until melted. Beat in the eggs with a fork. Add the combined dry ingredients and mix well with the fork until you have a smooth batter. Spread the batter in a square container that's about 5 1/2 x 5 1/2 inches across and at least 1/2-inch deep. Microwave on HIGH 1 1/2 to 2 minutes until set. Flip the bread over and microwave on HIGH another 15 seconds or so to dry out the bottom. Cool and then slice in half horizontally.

Makes 1-2 servings

Per Whole Batch: 558 Calories; 47g Fat; 21g Protein; 17g Carbohydrate; 10g Dietary Fiber; 7g Net Carbs
Per 1/2 Batch: 279 Calories; 24g Fat; 10g Protein; 8.5g Carbohydrate; 5g Dietary Fiber; 3.5g Net Carbs

This recipe is posted at Low Carb Friends. She didn't say if the butter should be melted or just softened so I melted mine. Petsallover used a plastic Gladware type container to cook hers in but I used a Corningware dish that was the same size (see the photo below). The slice above was toasted, buttered and spread with some sugar free orange marmalade.

I'm not really a bread eater and this didn't appeal to me very much. It didn't get as crunchy when I toasted it as the Low Carb English Muffin Variation recipe. I also wasn't keen on the slight coconut flavor. The only reason I've been trying so many different low carb bread recipes lately is because my husband is back to low carbing. I'm trying to keep enough low carb options on hand for him as I can so that he won't be tempted to go off his diet.

Here is how the bread looked just after cooking:

And here is how it looked after slicing it in half:

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