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Preheat your oven to 400F/200C and line a small baking dish with parchment paper. Add 1 ½ tbsp of melted butter, the egg, egg white, almond flour, salt, and baking powder to a bowl. Whisk until combined.
Pour into a square/rectangular container the size of toast bread. Wipe off any batter on the sides of the container. Microwave for 90-120 seconds until cooked. Take it out of the microwave and let it cool for a couple of minutes.
Meanwhile, to make the Keto bechamel, add the heavy cream to a saucepan. Add 1 tbsp of butter and bring to simmer over low heat. Let the mixture simmer for one minute- keep mixing.
Take the saucepan off the heat and add 4 tbsp of grated gruyere, black pepper, and mustard. Mix until the cheese is melted. Set the pan aside and start assembling.
Carefully remove the bread from the container and place it on a cutting board. Slice it open into 2 “toast” slices and lay them flat on the cutting board. Add a tablespoon of bechamel sauce to each piece and spread to the edges.
Lay 2 slices of ham on each piece of bread. Sprinkle 2 tbsp of grated gruyere on one piece. Flip the other part over to close the sandwich.
Transfer the sandwich to the baking dish and pour the remaining bechamel sauce on top. Spread the sauce and sprinkle the parmesan cheese. Transfer the baking dish to the oven.
Bake for 10 minutes until the cheese is golden and bubbly on top. Transfer to a plate and garnish with the chopped parsley. Serve!