Low Carb Bacon Egg and Cheese McGriddle
Satisfy your breakfast cravings without the carb-heavy guilt with this Low Carb Bacon Egg and Cheese McGriddle! Featuring fluffy almond flour pancakes infused with a hint of sugar-free maple syrup, these keto-friendly “buns” sandwich a mouthwatering trio of crispy bacon, creamy scrambled eggs, and gooey melted cheddar cheese. With just 15 minutes of prep and 20 minutes of cooking, this recipe transforms classic comfort food into a low-carb, high-protein powerhouse. Perfect for a fast, satisfying breakfast or brunch, this keto McGriddle captures all the flavors you love in a healthy, gluten-free package. Whether you're meal prepping or indulging in a weekend treat, this recipe is sure to become a low-carb favorite! Keywords: low carb breakfast, keto recipe, almond flour pancakes, bacon egg cheddar sandwich.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Sugar-free maple syrup
- 3 tablespoons Butter
- 2 ounces Cream cheese
- 4 slices Bacon
- 2 slices Cheddar cheese
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, beat 2 eggs and mix in almond milk and sugar-free maple syrup.
Combine the wet ingredients with the dry, stirring until there are no lumps.
In a non-stick skillet over medium heat, melt 1 tablespoon of butter.
Pour approximately 1/4 cup of the batter into the skillet to form a pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
Flip the pancake and cook for another 2 minutes until golden brown. Repeat with remaining batter to make 4 pancakes.
Place the pancakes on a baking sheet and keep them warm in the oven.
In the same skillet, cook the bacon until crispy. Remove and drain on paper towels.
In a bowl, beat the remaining 2 eggs. Melt 1 tablespoon of butter in the skillet and add the beaten eggs, scrambling gently until cooked through.
Remove the eggs from the skillet and set aside.
Assemble each McGriddle by placing one pancake on a plate. Layer with half of the scrambled eggs, 2 slices of bacon, 1 slice of cheddar cheese, and another pancake on top.
Repeat to make the second McGriddle.
If desired, place the assembled McGriddles back in the oven for a minute to melt the cheese.
Serve immediately, and enjoy your low-carb bacon egg and cheese McGriddles!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 7.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 799 mg | 61% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 799 mg | 17% | |
*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.
