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Keto Avocado Cheddar Breakfast Sandwich

The perfect way to enjoy breakfast sandwiches while on keto diet
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: keto diet, low carb
Servings: 4
Calories: 496kcal


  • hand mixer


  • 6 large eggs separated
  • 4 oz cream cheese room temperature
  • 1/4 tsp garlic powder
  • Sea salt and black pepper to taste
  • 4 slices sharp cheddar cheese
  • 1 large avocado sliced
  • 1/2 medium tomato thinly sliced
  • 12 thick-cut slices bacon cooked crispy


  • Preheat oven to 325ºF and line two large baking sheets with parchment paper or Silpat™baking mats. Set aside.
  • Add the 6 egg whites to the bowl of a stand-mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.
  • In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper, to taste, and stir to combine. Set aside.
  • Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.
  • Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half inch high circles, leaving some space between each circle. (The mounds will spread a bit while baking).
  • Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.
  • Remove from the oven and trim each egg round with the cookie cutter, if desired.Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted, approximately 2 minutes.
  • Remove baking sheet from oven and top each of the rounds with cheddar with 2-3 avocado slices, a thin slice of tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side.
  • Enjoy!


Optional Tip: Use a 3 or 4” round cookie cutter to trim the egg rounds after baking.