Ingredients

1 TBSP of coconut flour

1 TBSP of almond flour

1/2 tsp No Whey (pea protein powder) 

1/2 tsp Baking powder

1 Egg

1 TBSP Extra virgin olive oil

Seasonings, as desired – I add 1 TBSP parmesan cheese and 1/2 tsp minced garlic  

Instructions 

1. Using a microwave-safe mug and a fork, mix together your flours and baking powder. You can spray your mug for nonstick before adding the dry ingredients if desired.
2. In a small bowl, whisk together the remaining ingredients (egg etc).
3. Pour the wisked ingredients from the bowl into the mug and lightly blend together using your fork. Avoid lumps without over mixing. A good idea would be to tap the mug on the bottom to help the batter settle into the empty areas of the mug before baking. Mix enough so that you can get a ‘bread in a cup’ rather than an ‘egg in a cup’.
4. Microwave on high for 30 seconds. Rotate the mug and then microwave for another 45 seconds- 1 minute or until the bread seems baked to the eye.
5. Carefully remove the mug from the microwave and turn it upside down on a plate or cutting board. The bread should slip out easily. However, you may need to give a quick tap to help it out.