Lazy Sandwich Bread / Pancakes / French Toast

I was looking for quick & easy keto bread recipes for sandwiches. I didn't want to use odd ingredients, or gluten. I also didn't want an eggy, rubbery, or plastic sounding bread. 

Standard chaffles are fine to use for bread, but I didn't want the cheese because it makes them a little crispy. I wanted soft bread like texture. 

I happened across this 90 second keto bread video and decided to try it in the mini waffle maker instead of the microwave. It worked great. I've adapted it slightly. 

I use the Dash mini waffle maker, or the Dash mini griddle. Both work equally well. I like the mini versions. They're the perfect sandwich size! 

The final verdict after trying this recipe in the mini cookers and the microwave is: The waffle maker creates a thinner soft bread and the indentations hold sauce and melted cheese wonderfully. The griddle creates a slightly thicker pancake like bread which is a great for flatbread type applications, or a thinner sandwich slice. The microwave produces something similar to actual bread texture, which is a little more sturdy than the others because it's thicker.  

Lazy Sandwich Bread:

3 Tbsp salted butter

2 Tbsp sour cream

2 eggs

1/4 cup almond flour

1/4 cup oat fiber (If you don't have oat fiber, double the amount of almond flour.)

1 Tbsp protein powder, oat fiber, or coconut flour

2 tsp baking powder

1/2 tsp allulose or other non sugar sweetener (optional)

1 Tbsp nutritional yeast (optional, adds flavor)

Microwave: Spray two 5" glass microwavable bowls with pan spray. (or reuse the same bowl twice).  Cut the butter into chunks and heat in a mixing bowl for a few seconds in the microwave to soften. Add sour cream and whisk well. Stir in the eggs, until well combined. Sift in the dry ingredients. Mix thoroughly. Divide the batter between the bowls. Microwave one bowl at a time for 90 seconds. Remove hot bowl carefully from the microwave and let the bread cool a couple of minutes. Remove from the bowl and let cool completely before slicing horizontally in half or thirds. Store in an airtight container for several days. Can be toasted in a toaster, or under the broiler in the oven.
Makes 4-6 bread slices (depending on how thick you slice them.)

Griddle: Preheat griddle(s). No need to spray. There's enough butter in the recipe to keep it from sticking. Cut the butter into chunks and heat in a mixing bowl for a few seconds in the microwave to soften. Add sour cream and whisk well. Stir in the eggs, until well combined. Sift in the dry ingredients. Mix thoroughly. Add 2 medium cookie scoops (3 Tbsp) batter to the center of the griddle. Quickly spread the batter out a bit with the back of the scoop, close the lid and cook 3 minutes. Flip over and cook another 30 seconds to a minute. Remove to cooling rack. Repeat until all the batter is used up. Let cool completely. Store in an airtight container for several days. Can be toasted in a toaster, or under the broiler in the oven.  
Makes 4 to 5 soft bread rounds.

Waffle Iron: Preheat waffle iron(s).  No need to spray. There's enough butter in the recipe to keep it from sticking. Cut the butter into chunks and heat in a mixing bowl for a few seconds in the microwave to soften. Add sour cream and whisk well. Stir in the eggs, until well combined. Sift in the dry ingredients. Mix thoroughly. Add 1 medium cookie scoop (1.5 Tbsp) batter to the center of the waffle iron. Use a little more for a thicker waffle. Close lid. Let it cook until the light comes on, or until golden brown...about 3 minutes. Remove to cooling rack. Repeat until all the batter is used up. Let cool completely. Store in an airtight container for several days. Can be toasted in a toaster, or under the broiler in the oven.  
Makes 8 waffles. 

Additional notes: Because this bread has a mild flavor, it can be used for all kinds of dishes. Add herbs, garlic, or other seasonings as desired. This recipe works for hot sandwiches (egg mcmuffin style, grilled cheese, etc), cold sandwiches, pancakes (griddle version), french toast (microwave version), and even hamburger buns. 

MAKE A MIX:

I make a dry mix to expedite the process.  Double, triple, quadruple, or  more the dry ingredient measurements in a large bowl. Whisk to combine thoroughly. Transfer to an airtight container.  

To make one 5" bowl: 

Melt 1 1/2 Tbsp butter in a mixing bowl. Stir in 1 Tbsp sour cream and 1 egg. Add 1/2 cup of the dry mix. Stir to combine well. Spray a 5" bowl. Pour batter into bowl and microwave 90 seconds. Let cool slightly. Remove from bowl. Cool completely and slice.