3 tbsp almond flour
1/2 tbsp coconut flour
1 tbsp butter (or ghee)
1 large egg (or equivalent egg whites)
1 pinch sea salt
1/2 tsp gluten-free baking powder
1. Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.
2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.