Pre-heat the oven to 375F.

In a large pan heat the olive oil.

Add the sausages and cook until browned.

In another large oven-proof skillet, melt the butter and swirl until the pan is thoroughly coated  If you don’t want to use a skillet for baking, simply melt the butter and coat an oven-proof baking dish.  Set aside.

In a large bowl, combine the eggs, mascarpone cheese, maple extract, almond milk, sweetener, almond flour and xanthan gum.  

With an electric hand mixer, mix the ingredients on medium-high for one minute.  Optional:  You can combine the ingredients in a blender and blend for about 15 seconds or whisk briskly by hand for one minute.  Note: whisking by hand may not produce the same fluffiness of the finished product.

To the buttered oven-proof skillet (or pan), add the batter.  Place the sausages and any other optional add-ins in the batter and bake for 30 minutes.

For the gravy (*See note)

While the Toad in the Hole is baking, make the gravy!

In the pan that browned the sausages, melt 2 tablespoons of butter, then add stock, mushrooms, onions, salt and pepper.

Simmer until vegetables are tender, about 5 minutes.

Add a small pinch of xanthan gum and salt and pepper to taste.

If the gravy is too thin, add xanthan gum by small pinches until you reach desired thickness.  If you overdo the xanthan gum and it becomes too thick, add a bit more broth.

Serve your delicious Toad in the Hole with a spoonful of the luscious gravy and enjoy!!