Breakfast Sandwiches

One of the reasons many people turn to fast food (aside from it being a quick, cheap meal) in the morning is for the breakfast sandwiches.  Obviously those quick meals are not low carb-friendly, but I am here to say you can still enjoy breakfast sandwiches while eating low carb foods.  It may not be as fast to make these and eat them fresh, but you could probably batch-cook several of the bread halves, store them in the fridge for a few days, and then put them together fresh each morning.  These are delicious and very versatile!

I began by gathering my ingredients above and pre-heating the oven to 325°F.

In a large mixing bowl I beat two of the eggs with the olive oil until combined.  To that I added the almond flour, coconut flour, baking powder, xanthan gum, parmesan cheese, cheddar jack cheese, salt, and pepper.  I mixed all the ingredients together until it was a dough-like consistency.

I filled my Wilton Donut Pans with the dough by scooping it into a Ziploc bag, cutting one corner off, and squeezing the dough into the shallow pans.  This mixture will actually make 8 halves total, enough for 4 sandwiches when put together.  I put some dried onion on two, left two plain, and sprinkled black and white sesame seeds on four other halves.  It’s up to you how you flavor the bread, but they were all delicious.  I baked these for 20 minutes until golden brown and cooked through, then let cool a few minutes.

As the bread was baking, I melted butter in a large pan over medium heat and fried 4 eggs, seasoning them with salt and pepper.  I prefer a runny yolk, so these cooked about 2-3 minutes per side.  I also cooked four slices of bacon in the microwave for about 5 minutes until crispy, and let them cool slightly.

I put one half of a slice of both havarti and spicy pepper American cheese on the bottom of each sandwich and topped the cheese with a slice of bacon.  I put them back in the oven for 5 minutes to let the cheese melt.  To finish the sandwiches, I put the fried egg on top of the bacon and covered it with another bread piece.  The gooey cheese, crisp bacon, fried egg, and sturdy bread make this the perfect breakfast sandwich on a low carb  diet.  You could use sausage patties instead of bacon or add spinach and onions for other breakfast options, too!  Changing up the cheese would also bring new flavors to these sandwiches, making them completely customizable to your tastes.

Breakfast Sandwiches

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 sandwiches

Serving Size: 1 sandwich

Breakfast Sandwiches


    For the Bread Dough
  • 2 eggs
  • 3tblsp olive oil
  • 1/2c almond flour
  • 2tblsp coconut flour
  • 2tblsp grated parmesan cheese
  • 1/2c shredded cheddar jack cheese
  • 1/4tsp xanthan gum
  • 1tsp baking powder
  • Salt
  • Pepper
  • To Complete the Sandwiches
  • 1tblsp butter
  • 4 eggs
  • 4 slices bacon
  • 2oz sliced havarti cheese
  • 2oz sliced spicy American cheese
  • Salt
  • Pepper


  1. Pre-heat the oven to 325°F.
  2. In a large mixing bowl, whisk two eggs and the olive oil together until combined.
  3. Add almond flour, coconut flour, xanthan gum, baking powder, parmesan cheese, cheddar jack cheese, salt, and pepper to the eggs and stir until a ball of dough forms.
  4. Scoop dough into a Ziploc, cut one corner off the bag, and squeeze the dough into donut pans.
  5. Bake for 20 minutes until golden brown and cooked through; let cool.
  6. Melt the butter over medium heat in a large pan.
  7. Fry four eggs and season with salt and pepper, approximately 2-3 minutes per side; set aside.
  8. Cook bacon in the microwave until crispy; set aside.
  9. When the bread cools, add one half of a slice of both the havarti and American cheeses to 4 of the bread halves.
  10. Top the cheese with one slice of bacon.
  11. Bake additional 5 minutes for the cheese to melt.
  12. Add a fried egg on top of each slice of bacon and finish the sandwich with another bread half.

Nutrtional Information

Per serving: 548 calories, 9g total carbs, 5g net carbs, 47g fat, 26g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Samantha

    Thanks so much for this recipe! While not a breakfast person, I do like a good, hearty lunch, and a hot breakfast sandwich like this looks like it will really hit the spot.

  2. Lesley

    My husband is the taster, he voted “Thumbs Up and a Keeper” on this recipe! Thank you

    I did use Cheddar cheese and MCT oil. I also just flattened small balls onto a greased cookie sheet.

    Some of the other recipes my dogs even turned their noses up at the taste.

  3. Jackie Apparicio

    Thanks for a great recipe; can’t wait to try it. Was wondering if it would work with only coconut flour? Thank you!

    • Hi Jackie! Coconut flour absorbs a lot more water than almond flour, so you may need to add extra liquid to balance that out. It will be fluffier as well. I’ve not tested it with just coconut flour, but it’s worth a try!

  4. Beth

    These look and taste great! I just made miniature biscuits, that kind of resembled Red Lobster cheddar biscuits 🙂 Now the true test is if my 3 year old keto-kid will actually eat them! Would make a nice bread alternative that doesn’t taste too eggy.

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