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Easy Gluten Free Keto Breakfast Sandwich on a plate

Easy Gluten Free Keto Breakfast Sandwich Recipe

www.melissaraecarr.com
My families favorite breakfast foods include waffles, pancakes and this easy breakfast idea of a breakfast sandwich!
I make them up ahead one day of the week, then I can have a quick, gluten free, Easy Gluten Free Keto Breakfast Sandwich when I want.
These gluten-free breakfast sandwiches are a special breakfast made with my own recipe for gluten free buns that is super easy!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course gluten free low carb, keto breakfast, low carb breakfast
Cuisine American
Servings 5 sandwich buns
Calories 121 kcal

Equipment

  • 5 wide mouth metal canning rings
  • 1 sheet of parchment paper or a silpat
  • 1 flat cookie sheet
  • 1 food processor or high speed blender

Ingredients
  

  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 cup almond Flour
  • 1 tsp baking Powder
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 10-15 drops liquid stevia or monkfruit blend

Instructions
 

  • First preheat your oven to 350F and prepare your baking sheet.
  • Lay out a sheet of parchment paper or a silpat on the flat cookie sheet. Now, with a pastry brush, brush coconut oil into the inside of each canning ring. You can also use olive oil spray or your favorite nonstick cooking spray.
  • You will need your blender or food processor. Put ingredients into the blender in the order listed. Start with eggs and cream cheese, then extracts, if using, then dry ingredients. Blend the gluten free sandwich bun batter until it is very smooth.
  • Stop to scrape down the sides once if needed. Let the batter sit 5 minutes to soak up the liquid, then fill the canning rings almost to the top (approximately 2-3 tbsp per lid).
  • Leave a small headspace for the muffin to rise up. Bake then at 350F for 12-15 minutes or until golden brown and set.
  • Allow to cool slightly before removing from the rings. You can use them right away with your fried egg and crispy bacon, like I did, or make them all up into sandwiches for later.
  • They will keep up to 3-4 days in the fridge to use when you want. You can also freeze them on a baking sheet, up to 1 month then thaw as needed.

Notes

Nutrition Facts
Serving size: 1 bun
Servings: 5
Amount per serving  
Calories 121
% Daily Value*
Total Fat 10.2g 13%
Saturated Fat 3.4g 17%
Cholesterol 87mg 29%
Sodium 65mg 3%
Total Carbohydrate 2.4g 1%
Dietary Fiber 1g 3%
Total Sugars 0.2g  
Protein 5.3g  
Vitamin D 7mcg 35%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 40mg 1%

Nutrition

Calories: 121kcal
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