Preheat your oven to 200 C (390-44F).

Put the bacon strips into a cold pan, and set it on the stove on medium heat and let the fat render out while the bacon cooks to a crisp. There’s no need for any additional oil or fat because the bacon will fry in its own fat.

Once the bacon is cooked and crisp, take it out on some kitchen tissue and let it cool. Reserve the bacon fat for use later. Chop up the bacon into bacon bits once it’s cool.

Grate the cheddar cheese and set aside.

Add the almond flour to a mixing bowl. Add in the pinch of salt and pepper and baking powder and mix well. Add the bacon bits, grated cheese, parsley, a tablespoon of the reserved bacon fat and one egg and bring it all together.

Grease an oven-proof ramekin well, then pour in the batter. Shake to even it out and bake in the oven for 15 minutes.

You can also make this in the microwave - just microwave it on high for about 90 seconds.

Preheat your oven to 200 C (390-44F).

Add the almond flour to a mixing bowl. Add in the pinch of salt and pepper and baking powder and mix well. (Note: if your feta and olives are very salty, skip the salt at this stage.)

Add in some fresh or dried thyme, the sliced olives, the olive oil and one egg and give it all a good mix.

Crumble the fresh feta cheese into the batter and fold it in gently.

Grease an oven-proof ramekin well, then pour in the batter. Shake to even it out and bake in the oven for 15 minutes.

You can also make this in the microwave - just microwave it on high for about 90 seconds.

In your mixing bowl, add the cream, the cheese, salt and pepper and mix until you get a cheese paste. (Note: Double the cheese if you like it cheesier.)

Crack in the egg and mix until well incorporated.

Add in the almond flour and baking powder, mix well, then fold in the diced green bell pepper.

Grease an oven-proof ramekin well, then pour in the batter. Shake to even it out and bake in the oven for 15 minutes.

You can also make this in the microwave - just microwave it on high for about 90 seconds.