Keto Bacon Egg Cheese Breakfast Sandwich
Kickstart your day with this irresistible Keto Bacon Egg Cheese Breakfast Sandwich—a protein-packed, low-carb marvel that combines fluffy cloud bread with crispy bacon, creamy scrambled eggs, and gooey cheddar cheese. Perfect for keto enthusiasts, this recipe swaps traditional bread for a delicate almond flour and cream cheese mixture, creating a light yet satisfying foundation. Each bite is layered with bold garlic-seasoned eggs, savory bacon, and melted cheese, ensuring unbeatable flavor in every mouthful. Ready in just 30 minutes, this quick and easy breakfast sandwich is your go-to solution for a wholesome, guilt-free morning meal. Ideal for meal preps or indulgent weekends, this keto-friendly recipe redefines breakfast classics with a healthy twist!
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Recipe Information
Ingredients
- 4 slices Bacon
- 2 large Eggs
- 2 slices Cheddar cheese
- 2 tablespoons Cream cheese
- 2 tablespoons Almond flour
- 0.25 teaspoon Baking powder
- 1 tablespoon Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 teaspoon Garlic powder
Instructions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cream cheese and almond flour with baking powder and a pinch of salt to form a smooth mixture. This will form the base for the cloud bread.
Separate the egg whites from the yolks of one egg. In another bowl, whip the egg whites with a handheld mixer until stiff peaks form, about 2-3 minutes. Reserve the yolk for step 6.
Gently fold the egg white peaks into the cream cheese mixture, careful not to deflate them too much. Spoon the mixture onto the prepared baking sheet to form small, circular bread shapes.
Bake the cloud bread in the preheated oven for about 12-15 minutes, until they are slightly golden and firm to the touch. Remove and let cool.
Meanwhile, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Remove bacon and place on a paper towel-lined plate.
In the same skillet, melt butter and reduce the heat to medium-low. Whisk the second whole egg with the reserved yolk, garlic powder, salt, and pepper, then pour it into the pan. Allow it to cook, gently stirring to scramble, until the eggs are set and fluffy, about 3-4 minutes.
Assemble the sandwich by layering a slice of cheddar cheese on one piece of cloud bread, followed by the scrambled eggs, bacon, and the second slice of cheddar cheese, topping it with another piece of cloud bread.
If desired, warm the entire sandwich in the skillet over low heat for a minute on each side to melt the cheese further before serving.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 319 mg | 25% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
