From Avocado Doubts to Keto Delights: How I Found Joy in Low-Carb Living
So, I’ve returned to low-carb meals to keep cancer at bay—I’ve read how sugar can feed cancer cells, and that’s not something I want to mess with. This keto avocado cheddar breakfast sandwich is a perfect example of how I’m keeping things tasty and healthy.
You know, my relationship with avocados has been… complicated. I first came across them about 35 years ago, but I had no idea what to do with them. I let them sit in the fridge until they went bad. A few years later, some Swiss acquaintances tried to enlighten me with an avocado dish. I can’t even remember what they made, but I do remember not liking it much!
Fast forward about 20 years, and boom—I finally got it. Avocados just clicked with me. Now, I not only enjoy the creamy, buttery texture, but I also appreciate their incredible nutrition. They’re packed with heart-healthy fats and tons of vitamins like potassium, which keeps me feeling fueled and balanced.
And oh, bacon… Don’t get me started. Crispy, savory, and salty with just the right crunch—it’s like a little slice of heaven. Pairing that with the creamy avocado and melted cheddar in this breakfast sandwich? Let’s just say it’s an unbeatable combo that hits all the right notes.
How to eat avocado in keto?
Avocado is like a keto superstar—it’s loaded with healthy fats, low in carbs, and super versatile. One of the simplest ways to enjoy it is just slicing it up, sprinkling a little sea salt and pepper, and maybe adding a squeeze of lemon. For a quick snack, you can mash it on a low-carb wrap or some keto bread, top it with everything bagel seasoning, and you’ve got yourself a satisfying bite. Or, if you’re in the mood for a little extra protein, slice some avocado alongside bacon and eggs. Trust me, that combo is a chef’s kiss. It’s truly one of the best low-carb avocado options out there.
If you want to get creative, avocados are great in salads, as a base for guacamole (obviously!), or even in keto smoothies to add a creamy texture. I’ve even used them in keto-friendly desserts, like avocado chocolate mousse—sounds weird, but it’s surprisingly good. And for something super filling, this keto avocado cheddar breakfast sandwich is a favorite of mine. You get creamy avocado paired with melty cheddar and crispy bacon sandwiched between baked egg rounds. It’s hearty, delicious, and exactly the kind of meal that keeps me full and on track.
Bacon: The Ultimate Keto Treat
Bacon and keto go together like best friends at a barbecue—it’s one of those foods you can indulge in without feeling guilty. Since keto is all about healthy fats and keeping carbs low, bacon fits perfectly with its rich fat content and virtually zero carbs. It’s incredibly satisfying, too, thanks to its savory, smoky flavor and crispy texture. Whether you’re having it as a breakfast side, crumbling it over salads, or wrapping it around keto-friendly veggies like asparagus, bacon adds that extra punch of flavor. It’s also a star in many bacon and egg recipes, offering the perfect combo of protein and fats to fuel your day.
Plus, it pairs beautifully with keto staples like avocado, eggs, and cheese. Just make sure you’re choosing bacon without added sugars in the curing process to stay within your low-carb goals!
Is Extra Sharp Cheddar keto-friendly?
Absolutely!
Extra sharp cheddar is a fantastic choice for keto. It’s high in fat, rich in protein, and contains virtually no carbs, making it an ideal fit for a low-carb, high-fat diet. The sharpness comes from the aging process, which also helps reduce the lactose content, so it’s easier for digestion for those who might be sensitive to dairy. Plus, the bold, tangy flavor means you don’t need much to make a big impact—perfect for keto meals where every bite counts.
Whether you’re melting it on a burger, slicing it for snacks, or layering it in a keto avocado cheddar breakfast sandwich, extra sharp cheddar brings both flavor and great keto-friendly macros to the table!
Start Your Day Right with a Keto Avocado Cheddar Breakfast Sandwich
Start your day right with this keto avocado sandwich with eggs, where every ingredient blends together in perfect harmony. The rich, creamy avocado balances the smoky crispiness of bacon, while sharp melted cheddar adds a bold, savory kick. All of this is held together by light, fluffy egg rounds that bring both texture and protein to the mix. Each bite hits all the right notes—creamy, crunchy, and cheesy—making it a satisfying, low-carb breakfast that keeps you energized and full throughout the morning. It’s a creative twist on the best low carb avocado toast, giving you all the flavors you love without the carbs from bread.
Whether you’re keto, gluten-free, or just craving something delicious, this sandwich delivers!
NOTE:
Source: HappyForks.com
Nutritional information is provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Keto Avocado Cheddar Breakfast Sandwich Recipe
Equipment
- oven
- 2 baking sheets large
- stand mixer or hand mixer with mixing bowls
- 1 mixer
- 1 spatula
- 1 mesuring spoon for garlic powder
- 1 cookie cutter optional, for trimming egg rounds
- knife & cutting board for slicing avocado and tomato
Ingredients
- 6 eggs large, separeted
- 115 g cream cheese room temperature
- ¼ tsp. garlic powder
- 4 slices sharp cheddar cheese
- 1 avocado large, sliced
- ½ tomato medium, thinkly sliced
- 12 bacon thick-cut sliced, cooked crispy
salt and black pepper to taste
Instructions
- Preheat oven to 325ºF (160ºC) and line two large baking sheets with parchment paper or Silpat™ baking mats. Set aside.
- Whip egg whites: 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.
- Cream mixture: 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.
- Combine: Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula until thoroughly combined. Do not overwork.
- Form egg rounds: Spoon approximately ¼ cup (60 ml) of the mixture onto the prepared baking sheets to create 8 circles. Gently spread the mixture into 1.3 cm (½ inch) high rounds, leaving space between each circle.
- Bake: Bake until the egg rounds are golden and set in the center, approximately 15-20 minutes.
- Trim and melt cheese: 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.
- Assemble: Remove the baking sheet from the oven and top each cheese-covered round with 2-3 avocado slices, a thin tomato slice, and one strip of bacon (broken in half). Top with the remaining egg rounds. Serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!
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