Keto Avocado Cheddar Breakfast Sandwich

If you are looking for something different for breakfast, this quick and easy low carb breakfast sandwich is served on Keto Cloud Bread (aka: Oopsie Bread). If the cloud bread is made up ahead of time, these sandwiches can be made up in a matter of minutes on a busy morning, making them perfect for a grab and go breakfast. But this sandwich is not just for breakfast! It tastes great for lunch or a light dinner, too!

Add a couple of lettuce leaves to make this a BLT, or change up the flavor, by switching out the bacon for thin slices of meat.

If you haven’t had cloud bread before, I don’t want you to be disappointed if you make it. Cloud bread is a high-protein low-carb alternative to bread…it does NOT taste like bread, nor does it have the texture of bread. However, it does make an excellent substitution for bread, if you want a sandwich.

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Keto Avocado Cheddar Breakfast Sandwich

Tip: For a neater looking sandwich, trim each Cloud Bread (egg round) with a 3″ or 4″ cookie cutter, if desired.

Calories: 496, Fat: 40.09g, Carbs: 7.92g, Protein: 26.75g

Prep time: 15 minutes, Cook time: 20 minutes, Serves: 4

Ingredients for Cloud Bread:

6 large eggs, separated
4 oz. cream cheese, room temperature
¼ teaspoon garlic powder
Sea salt and black pepper, to taste

Ingredients for Sandwich Filling:

4 slices sharp cheddar cheese
1 large avocado, sliced
½ medium tomato, thinly sliced
12 thick-cut slices bacon, cooked crisp

Directions:

Preheat oven to 325ºF/165°C and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
Remove from the oven and trim each egg round with a 3″ or 4″ cookie cutter, if desired. Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!

How to Store Keto Cloud Bread (Oopsie Bread)

First of all, the texture is much better, if eaten within 10-12 hours of making. However, Keto Cloud Bread will keep at room temperature for a couple of days.

If you want to keep them for several days, let them cool completely at room temperature for a few hours, and then place them in an airtight container. If they need to be stacked, place wax paper between them. Store them in the fridge for 5 -6 days.

They can also be frozen for several weeks. Freeze them individually on a tray before placing them in a freezer bag. When ready to use them, thaw at room temperature.

Reheat Keto Cloud Bread in the toaster.