Sugar-Free Bacon Egg and Cheese McGriddle
A delightful low-carb twist on a fast-food classic, this Sugar-Free Bacon Egg and Cheese McGriddle combines the rich flavors of crispy bacon, runny eggs, and gooey cheddar cheese, all sandwiched between fluffy, golden almond flour pancakes. Made with wholesome ingredients like coconut flour, unsweetened almond milk, and a hint of vanilla, this recipe is perfect for anyone following a keto, paleo, or sugar-free lifestyle. With just 15 minutes of prep time, you’ll create a hearty and satisfying breakfast that's free of refined sugars, yet loaded with flavor. Whether you’re looking for a healthy grab-and-go morning option or a weekend brunch treat, this protein-packed recipe is sure to become a new favorite! Tag words like “sugar-free breakfast sandwich,” “low-carb McGriddle,” and “keto bacon egg and cheese” make this recipe a must-try for health-conscious foodies.
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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
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 4 slices Bacon slices
- 4 slices Cheddar cheese, sliced
- 2 tablespoons Water
- 1 teaspoon Olive oil for cooking
Instructions
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to remove any lumps.
In another bowl, whisk 2 eggs, then add almond milk and vanilla extract. Stir until well combined.
Melt 2 tablespoons of butter and add it to the wet ingredients. Stir to integrate.
Mix the wet ingredients into the dry ingredients, stirring until you get a smooth batter.
Heat a non-stick skillet over medium heat and lightly grease with olive oil.
Pour about 1/4 cup of batter onto the skillet to form each pancake, cooking 2-3 at a time depending on your skillet size. Cook for 2-3 minutes on each side until golden brown. Repeat with remaining batter, keeping cooked pancakes warm.
Meanwhile, in another skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
In the same skillet or a small non-stick pan, crack the remaining 2 eggs, add 2 tablespoons of water, cover with a lid, and cook until the whites are set but the yolks remain runny, about 2-3 minutes.
To assemble, place a pancake on a plate, top with a slice of cheese, one cooked egg, 2 slices of bacon, and another pancake.
Serve immediately and enjoy your Sugar-Free Bacon Egg and Cheese McGriddle!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 6.5 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1350 mg | 104% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 716 mg | 15% | |
*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.
