This delicious and filling keto breakfast sandwich really hits the spot when you miss "the way you used to eat."
It's made with toasted slices of a quick microwave coconut flour bread. Layers of cheese, ham, and fried egg complete the tasty experience.
I make this sandwich once in a while, mostly on weekends. It's very good - delicious, substantial, and filling. Breakfast may not be the most important meal of the day, but it's my favorite meal. Low carb or not, I strive to make it good!
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.
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Ingredients
You'll only need a few simple ingredients to make this tasty sandwich. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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.
Instructions
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, egg, and then add the second slice of bread.
Expert tip
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 bread and slice it into two thin slices, I make two breads. This gives me a thick, very substantial sandwich.
Frequently asked questions
I recommend that you do. Since the bread is a bit eggy and spongy, I go through the extra step of toasting it in a greased skillet. It really does make a difference!
Although on particularly lazy mornings I make this sandwich without toasting the bread and it is still very good.
It's possible to make this sandwich the night before, wrap it and refrigerate it, then microwave it in the morning.
But it's not as good as when made fresh. That's why I mostly make it on weekends when I have more time in the morning.
You can, as long as you use low-carb bread such as 90-second bread, keto English muffin, almond flour bread, or a lettuce wrap.
Reviews
When Daria posted a beautiful photo of her own creation on Instagram, I immediately asked for her permission to share it here, and she gracefully agreed. I think it looks absolutely scrumptious!
Daria says: "Keto breakfast sandwich is so delicious, easy, and versatile! It can really be made with any protein and any kind of cheese. This felt like a real treat to have for a Tuesday morning breakfast! I absolutely loved it."
Variations
The best way to vary this recipe is to use different cheeses. I love sharp cheddar, but you could try gouda, provolone, or smoked mozzarella.
You could also use a different bread as the base for this sandwich. Try this recipe for 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.
Serving suggestions
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.
Storing leftovers
As mentioned above, you can store this sandwich, wrapped in plastic wrap, in the fridge for 1-2 days and reheat it in the microwave (remove the wrap first). But ideally, it should be eaten fresh.
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Recipe card
Keto Breakfast Sandwich
INGREDIENTS
For the bread:
- 1 tablespoon salted butter
- 1 large egg
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder gluten-free if needed
For the sandwich:
- Olive oil spray
- 1 large egg
- 1 slice cheese (I used sharp cheddar)
- 1 slice deli ham
INSTRUCTIONS
Make the bread:
- Place a tablespoon of butter in a microwave safe cereal bowl (bottom should measure about 3 inches). Microwave until melted, about 30 seconds. Allow to slightly cool.
- Using a fork, mix in one egg, 1 tablespoon coconut flour, and ¼ teaspoon baking powder. Microwave on high for 90 seconds. Allow to slightly cool, then carefully slice into two slices.
Cook the egg and toast the bread:
- Heat a nonstick skillet over medium heat. Spray it with olive oil spray. Break one egg into the skillet (use a greased round egg mold if you want a round shape). Cook on both sides until done to your liking.
- Add the two slices of bread as well, lightly browning them on each side.
Assemble the sandwich:
- Place one slice of bread on a plate. Top with a slice of cheese, a slice of ham, and the fried egg. Place the second slice of bread on top. Serve immediately.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 