Name: Keto Breakfast Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tbsp butter; 1 egg (for bread); 1 tbsp coconut flour; 1/2 tsp baking powder; Olive oil spray; 1 egg (for filling); 1 slice of cheese (sharp cheddar recommended)

A satisfying low‑carb twist on the classic breakfast sandwich—featuring fluffy “90‑second bread,” cheese, and a fried egg—ready in about 20 minutes.

Why You’ll Love This Recipe

I love how this sandwich combines the comforting familiarity of a breakfast sandwich with keto‑friendly ingredients. The quick‑microwave bread is pillowy yet firm, while the cheese and egg come together to form a warm, protein‑packed morning meal that fuels me for hours.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:
• butter
• egg
• coconut flour
• baking powder

For the sandwich filling:
• olive oil spray
• egg
• slice of cheese (I use sharp cheddar)

directions

Make the bread
I melt the butter in a microwave‑safe bowl, stir in egg, coconut flour, and baking powder, then microwave for 90 seconds. Once slightly cooled, I slice it in half.
Cook the egg & toast the bread
I heat a nonstick skillet sprayed with olive oil, fry an egg (using a round mold if I want it neat), and toast the bread slices until lightly browned.
Assemble the sandwich
One bread slice, a slice of cheese, the egg, then the top bread slice. Serve immediately.

Servings and timing

Yield: Makes 1 sandwich
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Cheese swap: Gouda, provolone, or smoked mozzarella all work great.
Add-ins: I like folding in fresh spinach or sliced tomatoes—just toast the bread extra to keep it from getting soggy.
Different bread: I sometimes use a keto English muffin or make cloud bread instead of the microwaved loaf.

storage/reheating

I wrap leftovers in plastic wrap and refrigerate for 1–2 days. To reheat, I remove the wrap and microwave until warm—it’s best freshly made, but still tasty later.

FAQs

What if I want a thicker sandwich?

I sometimes make two batches of the 90‑second bread and use both pieces instead of slicing one—that gives a much heartier sandwich.

Can I prepare these ahead of time?

Yes—I often make them the night before, wrap tightly, and refrigerate. They reheat well the next morning, although they’re best fresh.

Can I freeze these sandwiches?

Freezing works too, but the texture of the bread and egg isn’t as good as when freshly made. I prefer eating them within a day or two.

Can I use almond flour instead of coconut flour?

Absolutely! I’ve used almond flour successfully, though texture may be slightly different. Toasting the bread well helps firm it up.

Can I add veggies to it?

Yes—I add spinach, sautéed mushrooms, or tomatoes for extra flavor. Just make sure to toast the bread well to avoid sogginess.

Conclusion

I find this keto breakfast sandwich to be a delightful, quick, and filling way to start the morning. Between the soft, warm bread, gooey cheese, and perfect fried egg, it hits all the right notes while staying low carb. Whether I’m preparing a quick solo breakfast or meal‑prepping for the week, this recipe is always a hit.

Keto Breakfast Sandwiches

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 sandwich
Category: Breakfast
Method: Microwave, Stovetop
Cuisine: American

Print Recipe

Description

A low-carb twist on the classic breakfast sandwich using quick microwave '90-second bread', cheese, and a fried egg—perfect for a satisfying keto-friendly morning meal.

Ingredients

1 tbsp butter
1 egg (for bread)
1 tbsp coconut flour
½ tsp baking powder
Olive oil spray
1 egg (for filling)
1 slice of cheese (sharp cheddar recommended)

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Instructions

Melt butter in a microwave-safe bowl. Stir in 1 egg, coconut flour, and baking powder. Microwave for 90 seconds. Let cool slightly and slice in half.
Heat a nonstick skillet sprayed with olive oil. Fry the egg (use a round mold if desired) and toast bread slices until lightly browned.
Assemble the sandwich: place one bread slice on a plate, add cheese slice, then the fried egg, and top with the second bread slice. Serve immediately.