Low Carb Breakfast Sandwiches

Fat
63g
Protein
28g
Carbs
2g

 

 

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Keto Breakfast Sandwich {2g carbs per sandwich}

Perfect Keto Breakfast Sandwich

I’ll be honest, I don’t eat breakfast most days. We practice intermittent fasting so I usually don’t eat until about noon most of the time. But when eating time rolls around, I want food and I want it now! And that’s the best part about these breakfast sandwiches. They’re ready in 60 seconds!

Keto Breakfast Sandwich {2g carbs per sandwich}

On-the-go breakfast!

They’re also perfect for kids. Let me tell you, since making these, my kids have been asking for these for all three meals, every day, all day. They love them! It’s easy to grab one out of the fridge, toss it in the microwave for 60 seconds, and have a complete meal with all of their favorite foods.

Keto Breakfast Sandwich {2g carbs per sandwich}

MCT Oil and Prebiotic Breakfast

The pancake layers of these sandwiches have MCT and prebiotics added to them, because I’ll take any chance I ca get to squeeze in a little extra perfect fuel for my body and brain and beneficial fiber for my gut.

Keto Breakfast Sandwich {2g carbs per sandwich}
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Low Carb Breakfast Sandwiches

Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 15
Calories 735kcal
Author Kendra Benson

Ingredients

Pancake Layers

  • 18 Tbsp Grass-Fed Butter or ghee or coconut oil, melted
  • 18 Tbsp Heavy Cream
  • 10 large Eggs
  • 2 tsp Pure Vanilla Extract
  • 6 scoops Prebiotin Prebiotic Fiber
  • 1 tsp Salt
  • 12 Tbsp Coconut Flour
  • 2 tsp Baking Powder
  • 6 scoops MCT Oil Powder
  • 1/4 tsp Pure Monk Fuit Extract Powder

Sausage Layer

  • 3 lbs Pork Sausage like Jimmy Dean
  • 8-10 oz Sharp Cheddar Cheese shredded

Egg Layer

  • 10 large Eggs
  • 1/2 cup Heavy Cream
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  • Preheat the oven to 425°F. Line an 11x17" rimmed baking sheet with parchment paper. If you have two 11x17" rimmed baking sheets, use both. Set aside.

Pancake Layers

  • Combine the melted butter, cream, eggs, and vanilla in a large mixing bowl. Whisk them all together until they are combined and smooth.
  • Add in the dry ingredients and whisk until smooth and there are no lumps. The batter will be thicker than a regular pancake batter.
  • Pour half of the batter into one of the 11x17" baking sheets and half in the other (or do this in 2 batches if you only have one pan). Bake in the preheated oven for 10 minutes or until the top of the pancake is golden.
  • Remove from the oven and invert the pan onto a wire cooling rack covered with another piece of parchment paper. Peel the parchment off the bottom of the pancakes.Let cool completely.

Sausage Layer

  • Line an 18x13" rimmed baking sheet with parchment paper. Using your hands, press the uncooked sausage onto the baking sheet, spreading it all the way to the edges, making sure to keep the thickness as uniform as possible.
  • Bake in the preheated oven for 15 minutes. Remove from oven, sprinkle shredded cheese on top, and place back in the oven to melt for another couple minutes.
  • Remove from oven and let cool in the pan.

Egg Layer

  • Reduce oven temp to 350°F. Line the 11x17" rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the eggs, cream, salt, and pepper and whisk until smooth. Pour into the prepared baking sheet, taking care not to get the eggs under the parchment (it's okay if a little seeps under).
  • Bake in the preheated oven for 15 minutes. Remove from oven when the eggs are no longer wiggly. If they have puffed up during cooking, place a piece of parchment on top and gently press them down to a uniform thickness. Let cool completely in the baking sheet.

How To Assemble

  • Carefully place one of the pancake layers on top of the sausage layer. The sausage layer will be slightly larger, trim any excess off the edges that extend past the pancake layer. Reserve the scraps to add to scrambled eggs another day.
  • Place a large cutting board on top of the pancake/sausage layer and invert it onto the cutting board (the sausage layer will now be on top).
  • Carefully place the egg layer on top of the sausage, parchment side up. Peel off the parchment paper. Gently layer the remaining pancake layer on top of the egg layer
  • Once all 4 layers are fully assembled, cut them into 15 bars. Wrap individually in parchment paper and store in the fridge or freezer. Reheat in the microwave (60 seconds when thawed) or toaster oven (5-8 minutes at 350°F when thawed) when ready to eat.
Fast food doesn't have to be bad for you. These homemade breakfast sandwiches are low in carbs (2g each) and loaded with healthy fats and prebiotics. The perfect way to start your day and hit your macros.

 

 

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Reset and cleanse your body with budget-friendly & easy meal plan
Learn More →

Last Updated 08/21/2019

21 Responses to “Low Carb Breakfast Sandwiches”

  1. If you were to skip the prebiotic and mct oil powder would you just use more coconut flour?

    Reply
    • I haven’t tested it so I’m not sure how much coconut flour would be needed to replace those 2 ingredients. Also, the macros would change (carbs would go up, fat would go down). You could try it and add just a small amount (less than a Tbsp) of coconut flour, waiting about a minute after each addition, until you get a pancake batter consistency.

    • 5 stars
      Why wouldn’t you use almond flour instead of coconut?

    • The texture would be different with almond flour, I prefer the denser texture you get with the coconut flour.

  2. how much is a serving ? or how many sandwiches would this make?

    Reply
    • The serving listed on the recipe (15) is what I get, but it depends on how big or small you cut the sandwiches. You could cut them smaller (half of what I do) to get 30, that’s a good size for smaller children.

  3. When do you put the vanilla extract in?

    Reply
    • With the wet pancake ingredients. Sorry about that. I’ll get the directions fixed to include it.

  4. If you don’t add the prebiotic fiber will it still turn out ok?

    Reply
    • I have only made these with the prebiotic fiber, so I can’t say for sure how they would turn out without it. The fiber adds bulk, a slight sweetness, and additional fiber (so leaving it out will affect the macro count of the sandwiches). If you do leave it out, I would add in a bit more flour to compensate for the missing dry ingredient.

  5. Hi Kendra

    Made your breakfast sandwhich I just want to know are they ok the freeze.

    Reply
    • Yes, they freeze very well. It might be best to thaw them overnight before reheating though, just so they heat up a bit more evenly. I hope you enjoy them!

  6. What is the paper you used to beautifully wrap the sandwiches! A link? Thank you!

    Reply
  7. 3 stars
    What if I don’t want 8,000 sandwiches? This recipe is ridiculously large

    Reply
    • You could certainly cut the recipe in half and use smaller pans. This is how we make them for our family of 5, and you are free to adjust for your needs.

  8. 5 stars
    Could you mix in uncooked veggies to the sausage layer before cooking it? Like mushrooms and onions? Do you think it would be better to cook the mushrooms and onions before adding it to the sausage layer and then putting it in the oven?
    PS. You are awesome, love this website!

    Reply
  9. 5 stars
    Hey Benson,
    I like this recipe and I want to serve this recipe for one person, please tell me how many eggs I need to use for this recipe preparation.

    Reply
  10. Question regarding the Prebiotin Powder, I see it comes in packets. What is the measurement from the packets vs the scoops, as per your recipe?

    Reply
    • 1 packet equals 1 scoop.

    • Great, thank you. That was my assumption, but I wanted to be sure. We are excited to try these recipes out. Thank you for putting this together 🙂

  11. Would using regular MCT oil instead of the powder yield the same results?

    Reply

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