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Low Carb Breakfast Sandwich {Paleo, GF, Keto}

July 31, 2017

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make this English muffin ahead of time and freeze, or in the morning, noon or night for a healthy, Paleo, fluffy like a cloud bread. Paleo + Gluten Free + Keto

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

Meet my new favorite breakfast…Low Carb Breakfast Sandwich! One of the biggest complaints I hear from you guys is you don’t have time for breakfast, and if you’ve taken my free weight loss training then you know breakfast should consist of protein, veggies and fat. Something most people have struggle with.

Either you don’t have time to make breakfast in the morning or have no idea how to make a breakfast centered around protein and healthy fat. Well, this Low Carb Breakfast Sandwich has the answer to both those problems!

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

Bread is something I tell people in general to be leery of. Many of them have chemicals in the ingredients that disrupt hormones, and hormones directly impact your ability to lose weight.

If you’ve taken my weight loss program, then you are well aware of the foods to watch out for because I give you a whole list of them.

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

With this Low Carb Breakfast Sandwich, you no longer have to worry about finding bread that works for you! Made with 4 healthy ingredients, you won’t believe how stupid simple this is to make.

Almond flour gives the bread a light, fluffy, bread-like consistency. The kind of consistency everyone wants in a bread! But the best part? It’s made in under 2 minutes!

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

Just stir the ingredients together in a bowl and microwave at 30 second intervals until it’s set in the center. It’s really that easy!

Don’t believe me? Watch the video below to see how FAST and EASY it is!

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

You can make these low carb English muffins in the morning for a quick breakfast. Top it with eggs or another lean protein with a veggie for a satisfying meal. They also double, triple for lunch sandwiches or a dinner side. They’re hearty, thick, and filling!

Don’t have 2 minutes in the morning? Prepare them ahead of time and store in the freezer. They freeze beautifully!

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 

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Low Carb Breakfast Sandwich

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free + Keto

Author Skinny Fitalicious
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 1 sandwich
Calories 266 kcal
Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, low carb fluffy like a cloud bread. Paleo + Gluten Free 
5 from 9 votes
Print

Ingredients

  • 1/4 cup almond flour
  • 1 tsp coconut oil melted or extra virgin olive oil
  • 1 egg or 2 egg whites for lower fat
  • 1 tsp baking powder
  • salt and pepper to taste
US Customary - Metric

Instructions

  1. Whisk together the egg and coconut oil in a small microwaveable bowl.
  2. Add the almond flour, baking powder, salt and pepper and stir well until fully combined.
  3. Microwave on high for 60 seconds. Check the consistency to see if the center is set. If not set, microwave another 30 seconds or until set.
  4. Remove the sandwich from microwave and cool 2 minutes in the bowl until removing with a mini spatula and slicing in half.

Recipe Notes

  • This recipe makes 1 Low Carb Breakfast Sandwich that is large and filling. I divide mine in half because it is very filling. 
  • Nutrition values are for the bread only. 
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Course Breads, Breakfast
Cuisine American
Keyword almond flour, bread, breakfast, dairy free, easy, English muffin, gluten free, grain free, healthy, keto, low carb, microwave, Paleo

Recipe Video

Nutrition facts per serving (1sandwich)
Calories 266 kcal
Fat 20.4 g
Saturated Fat 6.5 g
Cholesterol 187 mg
Sodium 75.5 mg
Potassium 0 mg
Carbohydrates 8.7 g
Fiber 3.1 g
Sugar 1.2 g
Protein 13 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

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What I Used For The Recipe

      

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, fluffy like a cloud bread. Paleo + Gluten Free

Low Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make them ahead of time & freeze, or make them morning, noon or night for a healthy, Paleo, fluffy like a cloud bread. Paleo + Gluten Free + KetoLow Carb Breakfast Sandwich made in under 2 minutes in the microwave. Make this English muffin ahead of time & freeze, or in the morning, noon or night for a healthy, Paleo, fluffy like a cloud bread. Paleo + Gluten Free + Keto

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. Kelli @ Hungry Hobby says

    July 31, 2017 at 7:03 am

    YUMMMMM You know I am a fan of baking with almond flour – so much more filling! Can I have my kitchen back now so I can have bowls to make this stuff in… 20 more days 20 more days

    Reply
    • Megan says

      July 31, 2017 at 12:37 pm

      Me too! I’m not having that weird reaction to almond flour like I do to regular nuts. TG! But it’s weird. And, I can’t even imagine how you’re doing it without a kitchen and all your stuff.

      Reply
  2. Sam @ Bites of Wellness says

    August 1, 2017 at 9:50 am

    Omg totally making this and pinning because who doesn’t crave bread when doing low carb!! I’m already dreaming up 10 ways to enjoy this!

    Reply
    • Megan says

      August 1, 2017 at 9:52 am

      It’s so good!

      Reply
  3. Aly says

    April 15, 2018 at 12:45 pm

    I stumbled across this recipe this morning (thank you Wisconsin snowstorm in April!). I have dabbled in Keto but always failed…this could be a game changer for me. It was magical! Thank you for sharing!

    Reply
  4. J says

    April 29, 2018 at 7:43 am

    Is this just a bread recipe? I see bacon in the pic but not n the recipe

    Reply
    • Megan says

      April 29, 2018 at 7:58 am

      Yes it is a bread recipe. Add whatever toppings you like!

      Reply
  5. A says

    May 2, 2018 at 5:15 pm

    Can I use another oil besides coconut? I don’t like coconut oil. Thanks.

    Reply
    • Megan says

      May 2, 2018 at 5:35 pm

      I haven’t tried, but I’m guessing you could use extra virgin olive oil.

      Reply
      • A says

        May 3, 2018 at 2:52 pm

        Thank you!!!!

        Reply
  6. Freddy says

    May 21, 2018 at 2:15 pm

    Great recipe! As I’m allergic to eggs, I use an Organ Egg Free substitute. Bread tastes good but almost doesn’t rise. Should I had more baking powder or more egg substitute ??? What do you think?

    Reply
    • Megan says

      May 21, 2018 at 6:47 pm

      I haven’t tried this with egg free substitute, but generally you need more baking powder when you’re not using real eggs so I’d try adding another 1/2 tsp. No more otherwise it will taste too much like baking powder. Let me know how it goes!

      Reply
  7. Jen says

    May 29, 2018 at 5:31 pm

    Looks super easy & good! Quick question: if I make ahead & freeze, what do I need to do to the bread once I take it out of the freezer to get it sandwich ready? Thanks!

    Reply
    • Megan says

      May 29, 2018 at 5:34 pm

      Just thaw the bread then heat up a 30 seconds or so in the microwave.

      Reply
  8. Michele Sellers says

    June 27, 2018 at 1:43 pm

    Found this recipe yesterday and went home at lunch today and made me a bacon and egg sandwich with it. It was great. It was a little eggy but, duh, I put an egg on it. I was so pleased with the results. If I can figure out how to attach a picture I’ll include the pic of my sandwich.
    Well, I couldn’t get the picture on here.

    Reply
  9. Paula Wilkerson says

    August 22, 2018 at 8:49 am

    Hello, Thank you for this recipe. This is the first bread I have tried to bake since trying to go keto. I love it! Couldn’t be easier. It tastes a little eggy, but it is for breakfast so all I had to add for a great breakfast sandwich was Canadian bacon and cheese.

    Reply
    • Megan says

      August 22, 2018 at 12:25 pm

      Trying to go Keto? I hope it’s working for you! I’m so glad you love the recipe – it’s one of my favorites.

      Reply
  10. Rebecca says

    September 12, 2018 at 8:28 am

    Can you use coconut flour instead of almond flour?

    Reply
    • Megan says

      September 12, 2018 at 11:32 am

      No, you can’t sub coconut flour for almond flour in recipes 1:1. A coconut flour one would be a completely different recipe.

      Reply
  11. Melissa A Gallegos says

    September 24, 2018 at 7:52 am

    Quick and Delicious! I added a little dill weed to mine. After it was cooked in the microwave, I split and fried in my pan I used for bacon. It turned nice a crispy on the outside and still moist on the inside. Thank you for a fabulous recipe!

    Reply
    • Megan says

      September 24, 2018 at 8:24 am

      You’re welcome! So glad you liked it.

      Reply
  12. Bella Hardy @ Healthnerdy.com says

    July 15, 2019 at 1:53 am

    This low-carb sandwich looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks, Megan for sharing!

    Reply
  13. Suzanne Sexton says

    August 17, 2019 at 6:54 am

    Delicious! Going low carb due to pre-diabetic condition which is a real concern due to family genetics. This recipe will be a big help!

    Reply
  14. Veronica says

    December 19, 2019 at 11:05 pm

    Hoping to try this tomorrow morning. But wanted to know if i freeze it can i put it in the toaster to make an breakfast sandwhich?

    Reply
    • Megan says

      December 20, 2019 at 7:14 am

      You should be able to. I usually make them and keep in the refrigerator then toast and that works fine.

      Reply
  15. Lisa Roulston says

    November 15, 2020 at 3:34 pm

    I did this and it was just as easy as you said and so good! Thanks for this!

    Reply
  16. Beverly says

    December 5, 2020 at 2:52 pm

    Used avocado oil. Mine rose alot in the bowl, served with sausage patty and fried egg with a little leftover turkey gravy! Very filling and tasty.
    Yum

    Reply
  17. allie says

    April 6, 2021 at 8:29 am

    Can I prep enough for the week and keep in fridge or freezer?

    Reply
    • Megan says

      April 6, 2021 at 9:39 am

      Yes you can!

      Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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