This has taken me weeks to figure out but i think i have a base for all keto breads (aka low carb) After much failure here it is (these are single serving sized) THE KEY is to let the basic batter sit for 12 hours so all BASIC RECIPE 2 tbsp almond flour (coconut is ok as well just depends on which texture you like) 1 tbsp psyllium husk 1/2 tsp baking powder 1 tbsp erythritol (get the sugar grind and then powder it in a coffee grinder so its smoother in the batter) 1 large egg CREPE's 2 tbsp almond flour 1 tbsp psyllium husk 1/2 tsp baking powder 1 tbsp erythritol 1 large egg milk till you have a runny consistency, the batter has to be able to spread in the pan as you tilt the pan and let the batter run till its thin. (you can make pancakes as well just dont add as much milk) cook in butter till edges are crispy and flip CARROT CAKE 2 tbsp almond flour 1 tbsp psyllium husk 1/2 tsp baking powder 1 tbsp erythritol 1 large egg 1/2 tsp vanilla extract 1/2 small carrot pinch of salt 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1 tbsp melted butter For the frosting 1/4 cup cream cheese 1 tbsp whipping cream 1/2 tbsp erythritol 1/2 tsp vanilla extract Instructions 1. In a mug, combine all your cake ingredients and mix thoroughly until everything is well incorporated. You can do this in a blender or food processor too. Microwave on high heat for 90 seconds. Take your cake out of the mug and let it completely cool down. Slice your cake to make 2 layers and place them somewhere cool. 2. In a bowl, add cream cheese, erythritol and vanilla extract. Using an electric hand mixer whip all the ingredients together until you get a soft creamy mixture. Add your whipping cream and mix again for 5 minutes. Set aside. 3. Take one layer of the cake and scoop on top of it one heaped tbsp of your cream cheese frosting. Gently place the top layer on it and scoop on top of it another heaped tbsp of cream cheese frosting. Using the back for the spoon, spread the remaining frosting in any way you prefer. 4. Serve right away or chill before serving. The colder the cake gets, the firmer the cream will be and vice versa. This is a quick 90 sec breakfast bread i like, super easy to make 1 tablespoon coconut flour or 3 tablespoons almond flour 1 tablespoon butter, melted 1 egg 1 tablespoon full-fat cream cheese 1/2 teaspoon baking powder 1 tablespoon parmesan/ cheddar cheese, grated (optional) a pinch of pink Himalayan salt seasonings optional Melt the butter in the microwave, Add all the ingredients in a bowl and mix well. Transfer the mixture to a microwave safe greased bowl/mug. Microwave for 90 seconds or until the top it's firm. Cut the keto bread in half, horizontally. In a heated skillet melt one tablespoon of butter. Toast pan toast on each side.