Measure out your almond flour, salt, and baking powder into a small mixing bowl. Mix it well.

Measure out butter and coconut oil into a microwave-safe container. Microwave the butter and coconut oil for 20 seconds to get it melted. Add it to the almond flour mixture. Mix the flour and butter mixture together. You should have something that resembles dough.

Add your eggs to the almond flour dough and mix well.

Add coconut flour and mix well, this should thicken up the mixture.

Fill up the wells of a cupcake tray, about 3/4 of an inch per well.

Put them in the oven for 18-20 minutes, depending on your oven. Once they become golden brown on the edges, you can remove them from the oven.

Allow them to cool for 10-15 minutes and remove them from the cupcake holes. Use a sharp bread knife to carefully cut the bread into halves horizontally.

In a hot pan, place your slices of deli meat. I ripped them up into halves. You just need to crisp them up so it doesn’t matter what shape they’re in. We can fix them later.

When they get crispy, remove them from the pan.

Stack your cheese up. Cut the stack into quarters.

Put the ham and cheese in between your low carb buns.

In a pan, start heating butter on medium-high heat. When the butter is starting to turn brown, turn your heat down to medium-low. Add your ham & cheese sandwiches.

If you have a weight, you can use it. I’m old-fashioned, so I put a plate on top and put my coconut oil on top of that. Once you start to smell the bread slightly burning, it’s time to flip them over. Let them cook for a few more minutes allowing the top to get crisp.

Remove them from the pan and enjoy!