Ok, so I tried it again switching out to almond milk and almond flour. It did not come out as thick as the cream version but it taste good. I think next I will try in combo, 1/2 cream 1/2 almond milk... and also mix the the almond flour with the low carb blend... meet in the middle so to speak!

I am really loving it for my breakfast by the way... I love not having to cook something when I first wake up...! I bet you could make it into a tasty, savory quiche type dish, just take out the sugar sub, add bacon perhaps, cheese and some green onion!