Keto Breakfast Sandwich

The basis for this keto breakfast sandwich is 90-second bread. It's so wonderfully versatile that I use it whenever I want a bread substitute.

It's much easier to make than cloud bread, another low-carb bread substitute, which is also very good, but more labor-intensive.

For the bread:

• Butter: I use salted butter in this recipe. You can use unsalted butter and add a pinch of salt.
• Egg: I use large eggs in almost all my recipes, this one included.
• Coconut flour: Try to measure it by weight and not by volume. It's extremely absorbent, so each extra gram makes a difference.
• Baking powder: Make sure it's fresh. And if you need it to be gluten-free, verify that as well.

For the sandwich:

• Olive oil spray: I love cooking with this flavorful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
• Egg: Again, I use a large egg, since that's what I typically have on hand.
• A slice of cheese: I like to use sharp cheddar cheese.
• A slice of deli ham: A thick slice works best in this recipe.

The best way to vary this recipe is to use different cheeses. I love sharp cheddar, but other tasty options include gouda (my personal favorite), provolone, and smoked mozzarella.

You can also use a different bread as the base for this sandwich. I sometimes use this keto English muffin.

Lastly, instead of deli ham, you can use Canadian bacon. It's fully cooked, so it's your choice whether you want to cook it before adding it to the sandwich. I usually don't.

Making this keto breakfast sandwich is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Make the keto bread. Melt the butter, mix in the remaining bread ingredients, and microwave the mixture for 90 seconds. Let the bread slightly cool, then slice it into two slices.

Grease a nonstick skillet, heat it, and use it to cook the egg and toast the bread slices.

Assemble the sandwich! Start with a slice of bread, topped with cheese, ham, and an egg, and then add the second slice of bread.

When making this recipe, I make the 90-second keto bread in a slightly larger bowl (3 or 4 inches on the bottom). This ensures large enough bread slices to accommodate the filling. Although it also means thinner bread slices.

When I feel like splurging, I make two keto breads. I then use one as the bottom layer and one as the top layer of the sandwich.

So rather than make one piece of bread and slice it into two thin slices, I make two pieces of bread. This gives me a thick, very substantial sandwich.

This tasty sandwich makes a complete meal! Simply serve it with some coffee.

Sometimes I slice a beefsteak tomato into thick slices, sprinkle it with coarse salt and serve it on the side.