Low-Carb Breakfast Sandwich
Ok, it’s not the prettiest picture, but in my defense I just wanted to eat it not photograph it. Here’s an awesome keto-friendly, paleo-friendly, low-carb breakfast sandwich. I mean really low carb, like less than 8 net carbs for the entire sandwich. It was sooooo good. The recipe is for the bagel itself, add your own filling. I had a slice of uncured bacon and a pastured, organic egg on this puppy. If you try it, please let me know what you think.
|Prep Time||15 Minutes|
|Cook Time||15 Minutes|
- 1.5 Cups Almond Flour
- 1/3 Cup Coconut Flour
- 1 Tbl Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- 3 Large Eggs, divided As in two for the dough, one to baste dough
- 3 Ounces Grass-fed, organic white/yellow cheddar cheese
- 5 Tbl Grass-fed, organic Cream Cheese
- Preheat oven to 425 degrees and line a baking sheet with parchment paper or a Silpat.
- In a medium mixing bowl, combine the flours, baking powder and spices. Mix until combined.
- Whisk one egg in a small bowl for use later.
- Place the cheese and cream cheese in a heat-proof glass bowl. Place the bowl over a pot of water and heat until the cheeses are melted enough to combine (with each other) and add to flour.
- Add the remaining 2 eggs to the flour mixture and mix until all ingredients are well combined.
- Divide the dough into 6 portions and roll into a ball (or 4 if you'd like larger bagels. There are approximately 40 net carbs in the entire recipe, so you decide. Even 10 net carbs is phenomenal for a bagel.)
- Press your finger in the middle of each ball to form a ring, and stretch the dough to shape your bagel. Or if you don't want a hole, make it any shape you like. Again, your sandwich, your call.
- Brush the top of each bagel with the whisked egg you put off to the side earlier and top the bagel, if you like, with some poppy and sesame seeds.
- Bake on the middle rack of the oven for 13-15 minutes or until golden brown.
Based on my calculations here is the nutrition breakdown if making 6 bagels:
Calories: 330; Total Fat: 26.5 grams (Saturated: 7.9); Total Carbs: 11.8 grams; Fiber: 5.4 grams; Sugar (not added) 2.5 grams; Net Carbs: 6.4 grams; Protein: 14 grams.
Cholesterol: 119.5 mg; Sodium: 422.3 mg; Vitamin A: 9%; Calcium: 33%; Iron: 10%
These are the typical reportables, but some other notable nutrients include choline and Vitamin E from the eggs; B vitamins, magnesium, manganese, selenium, phosphorus, copper and zinc. There are others, but these are the ones that show up greater than 10% of the recommended daily allowance. Whatever you put into this sandwich will up the ante even more.
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