Low Carb Breakfast Sandwich – with a ‘biscuit’! – Eat Fat Lose Fat

Low Carb Breakfast Sandwich – with a ‘biscuit’!

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Who knew low carb could be this good? I made this low carb breakfast sandwich with my recipe for egg cups and the recipe below for the ‘bun / biscuit'. Satisfying and great ratio of fat to protein, plus with some fiber! There was even a bit of crispiness in there.

The secret to making these biscuits is using a good pan. I use this pan from USA Pans, which is a commercial baking, heavy pan. After using it a dozen times, the pan still looks brand new. I just put the batter for these buns straight in the pan, no spraying of any oil or anything. I also use it for the egg cups so that they fit the buns perfectly! BUT if you don't have one of these pans, the biscuits will still taste great, just be sure to grease your pan.

USA pans bun pan

Tips for making Keto Bread / Biscuits

  • You can play with this basic recipe – add garlic powder, onion powder for a more savory ‘biscuit'
  • Sweeten it up a bit with your favorite low carb sweetener (omit the cheese if you do a sweetened biscuit) – and use for strawberry shortcake!
  • These are the best eaten after baking split in half and then toasted. Add toppings! Or just spread on some full fat cream cheese for a quick and satisfying breakfast.

Low Carb Keto Bread / Biscuits

Yield:

Makes 4 “buns/biscuits”

Ingredients:

  • 2 eggs
  • 2 Tablespoons cream
  • 1/2 cup almond meal / almond flour
  • 1/2 cup flax meal
  • 2 Tablespoons finely grated parmesan cheese (or other hard cheese)
  • 2 Tablespoons melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • a bit of water (1/4 cup or so)

Preparation:

Preheat oven to 350. Spray your pan if you're not using a USA pan. If you are, no spraying needed. Whisk egg and cream together, then add almond flour, flax meal, cheese, salt and baking powder. Mix all ingredients, then stir in the melted butter. Add in just enough water so it's ‘almost' a pourable batter (usually no more than 1/4 cup). Divide batter into 4 of the bun pan spaces. Bake at 350 for 15 minutes, then allow buns to cool in the pan for 10 minutes. After 10 minutes remove to a rack so they finish cooling.

Nutrition:

1 low carb biscuit (1/4 of the recipe): 270 calories, 10g protein, 23g fat, .5 net carbs, 6g carb, 5.5g fiber

 
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