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You Can Have a Keto Breakfast Sandwich When You Make This One Change

Cloud bread is the secret ingredient to a low-carb, keto-friendly breakfast.

If the only thing standing between you and the keto diet is that satisfying piece of bread you're not willing to give up, you'll be happy to know you don't have to break up with bread altogether. Cloud bread, the lighter-than-air bread used in this keto sandwich, is the perfect low-carb bread substitute for when you need a delicious, comforting slice. Layer it with melty Jack cheese, crispy bacon, pico de gallo, and guacamole for an indulgent keto breakfast or a light but satisfying keto lunch idea. The best part? Cloud bread is foolproof and comes together in an instant.

Nutrition: 417 calories, 33 g fat (15 g saturated), 1,088 mg sodium, 5 g carbs, 3 g fiber, 2 g sugar, 22 g protein

Makes 1 sandwich

Ingredients

For the sandwich:

1 tsp butter, softened
2 pieces Cloud Bread (recipe below)
2 slices Monterey Jack cheese
2 slices cooked no-sugar-added bacon, halved
2 Tbsp guacamole
1 Tbsp pico de gallo or fresh salsa

For the cloud bread:

Makes 10 pieces

4 large eggs, separated
½ tsp cream of tartar
2 oz full-fat cream cheese
½ tsp kosher salt

How to Make It

The sandwich:

  1. Heat a medium nonstick skillet over medium heat. Spread half of the butter on each piece of bread. Place bread in skillet buttered side down. Place one slice of cheese on top of each bread piece. Cook until bottom sides of bread are golden brown and cheese is starting to melt.
  2. Top one of the bread pieces with bacon, guacamole, and pico de gallo. Cover with the second bread piece, cheese side down.

The cloud bread:

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  1. Preheat oven to 300°F. Line two large rimmed baking sheets with parchment paper.
  2. In a large bowl, beat egg whites and cream of tartar with a mixer on high until stiff peaks form.
  3. In a separate bowl, beat cream cheese on high until whipped. Add egg yolks, one at a time, beating after each addition, until mixture is smooth. Add salt and beat to incorporate.
  4. Gently fold the whipped egg whites into the yolk mixture, being careful to deflate as little as possible. Spoon five ¼-cup portions onto each of the baking sheets, leaving plenty of room between them. Spread them into even 4-inch circles, about ¾-inch tall.
  5. Bake 25 to 30 minutes or until bread is golden and firm (the center should not jiggle when shaken). Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.

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