French Toast OMM (LC)

Mix together your coconut flour, sugar equivalent (If it's powdered. If it's a liquid, add with the liquids), baking powder and a dash of salt. In a separate bowl, whisk together 4 of the eight eggs. Add only 1/4 cup of the almond milk and your vanilla. Whisk. Add your dry ingredients to your wet ingredients and whisk, while pouring in your melted butter. Grease 12 microwaveable safe containers, which are fairly wide. I used 8 oz ramekins, but you could also use flat bottomed soup bowls, wide coffee mugs, etc. You could even use tall coffee cups and simply cut your muffins in half. Microwave your muffins. For each muffin, add a minute to the microwave. I did 2 batches of 6, with 6 minutes on the timer for each batch. Total: 12 minutes. While your muffins are nuking, in a large and wide mixing bowl, whisk together your remaining 4 eggs, 1/2 cup of almond milk and 1/2 cup of heavy cream. As your muffins come out of the nuker, pop them out of their containers and let them cool for about 1 minute, just long enough to keep them from cooking the egg mixture. When they are cool enough, add them to the egg mixture and allow to sit for a few minutes; flipping them occasionally. They are somewhat fragile, but not too bad. You can fairly easily grab and flip them around. They will absorb the egg mixture. When they have absorbed some of the egg mixture, heat a large skillet, sauté pan or flat-top griddle over medium-low heat. Add some of your fresh butter and melt it. Everyone has their own method for doing this. So, I'm just going to say ... Fry like fry your muffins like French toast. Keep warm in the oven until they are all ready. Serve!