Keto Classic Egg Sandwich
Indulge in the ultimate low-carb delight with this Keto Classic Egg Sandwich, a flavorful twist on a timeless favorite. Featuring golden, airy cloud bread made from whipped egg whites and cream cheese, this sandwich is as light as it is satisfying. Layered with creamy avocado mash seasoned with Dijon mustard and zesty lemon, crispy bacon slices, and crisp green leaf lettuce, every bite is packed with texture and taste. Perfectly keto-friendly and gluten-free, this sandwich is a wholesome, protein-packed option for breakfast, lunch, or a quick snack. With just 15 minutes of prep time and customizable fillings, it's a deliciously easy way to stay on track with your low-carb lifestyle!
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Recipe Information
Ingredients
- 2 large eggs
- 2 tablespoons cream cheese
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado
- 1 tablespoon mayonnaise
- 0.5 teaspoon lemon juice
- 0.5 teaspoon dijon mustard
- 2 cooked bacon slices
- 1 tablespoon butter
- 2 leaves green leaf lettuce
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the eggs, placing the yolks in a medium bowl and the whites in a large mixing bowl.
Add the cream cheese, baking powder, and salt to the egg yolks. Mix until smooth and well combined.
Using a hand mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites until just combined, being careful not to deflate the mixture.
Scoop the mixture onto the prepared baking sheet to form four equally-sized rounds.
Bake in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and set aside to cool.
While the cloud bread is baking, prepare the filling. Slice the avocado in half and remove the pit. Scoop the flesh into a bowl.
Mash the avocado with a fork and add the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix until smooth and creamy.
Heat the butter in a frying pan over medium heat. Once melted, cook the bacon slices until crispy. Remove and drain on paper towels.
To assemble the sandwich, lay a cloud bread round on a plate. Spread a layer of the avocado mixture on top.
Place the bacon slices on the avocado, then add a leaf of lettuce.
Top with another cloud bread round.
Repeat the assembling process for the remaining ingredients to make a second sandwich. Serve immediately.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 2.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1024 mg | 22% | |
*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.
