I love the 24/7 Low Carb Diner
This is a cool recipe for crepes I found here:
3 tbsp almond flour
1 tsp coconut flour
1 tsp dehydrated onion flakes
1 tsp chia seeds
1 tsp sesame seeds
1/4 tsp salt
1/4 tsp course ground pepper
Coconut oil for frying
Break eggs into a medium bowl. Beat with a fork. Add in almond flour, coconut flour, onion flakes, seeds, salt and pepper. Stir well. making sure coconut flour is well blended. Pour the batter into the hot skillet. Tilt the skillet to help the batter make a thin layer covering the bottom. Keep the mixture thin or the crepe will be more like a pancake. Cook for a minute or two until the top loses the shine. Carefully flip the crepe to cook the other side. Makes 4-6 crepes, depending on the size of the pan.
She also has his amazing make and take kinda breakfast/snack:
Croque Madame Cups
6 eggs, divided whites and yolks
1/2 cup unflavored whey protein
4 oz cream cheese, softened
4-6 oz thinly sliced ham
2 tsp Dijon mustard
1/2 cup soft cheese, Gruyere or another
Begin by making some “bread” to stand in for the bread in the traditional sandwich. Beat egg whites until very stiff. Gently stir in the whey powder and the cream cheese. Make three small loaves shaped like sub buns by mounding the mixture on a non stick silpat liner or parchment paper. Bake at 350 for about 20 minutes, Remove the buns and set two aside. You may use these for sandwiches for another lunch. Cut one bun into strips and return the strips to the oven for an additional 5 minutes. This will make them extra crispy. When cool enough to handle, cut the strips into small cubes.
Using two shaved ham slices, line 6 muffin cups with the ham. You may use papers if you choose. Divide the cheese among the cups. Place 2-4 bread cubes in each cup. With a spoon, drop an egg yolk into each cup. You may keep them whole or break the yolk to help fill the fold in the ham slice. Bake for 15 minutes or until egg is just set. Top with a squirt of Dijon mustard.
Eat right away or wrap with plastic wrap for lunches or breakfasts.