Keto Biscuit Breakfast Sandwich Recipe – 6 net carbs! A low carb egg breakfast sandwich on a dairy free biscuit. Paleo, gluten free, grain free, sugar free, clean eating, real food.

keto biscuit breakfast sandwich with egg, bacon and avocado on a white plate and background

This keto biscuit breakfast sandwich is LIFE CHANGING GOOD AND YOU NEED TO MAKE THEM IMMEDIATELY!

I am beyond excited about them. You would never guess this biscuit breakfast sandwich was only 6 net carbs! Tastes just like the real deal.

hand holding a keto biscuit breakfast sandwich with egg, bacon and avocado on a white plate and background

Keto Biscuit Breakfast Sandwich

I was craving a good ole fashioned drive-thru breakfast sandwich for breakfast. The kids had woken up WAY too early, and a comforting breakfast sounded fab.

I decided to recreate a healthier, low carb biscuit breakfast sandwich at home. I made my homemade keto biscuits, sliced them in half and made absolute magic happen with the best dang breakfast sandwich of my dreams!

keto biscuit breakfast sandwich with egg, bacon and avocado on a white plate and background

Filling Options

To make mine extra yummy, I browned the inside of the biscuits in ghee in my cast iron skillet. Optional, but highly recommend if you have time!

For the filling, I used 1 scrambled egg, 1 slices of bacon and some avocado. But the filling possibilities are endless!

If you make these keto biscuit breakfast sandwiches be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Print
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keto biscuit breakfast sandwich with egg, bacon and avocado on a white plate and background

Keto Biscuit Breakfast Sandwich


  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x

Ingredients

Scale

Instructions

  1. After your biscuits have cooled, slice in half.
  2. If you want them to be extra yummy, toast the inside of the biscuit by browning it cut side DOWN in ghee in your cast iron skillet over medium heat until golden brown, about 3 minutes.
  3. Top the biscuit breakfast sandwich with your favorite fillings.
  4. Enjoy!
  5. Leftover biscuits will keep on the counter for 1-2 days, refrigerated in an airtight container for at least 1 week, or frozen for at least 6 months.

Notes

Toasting the biscuits in the skillet is definitely optional, just makes them even more delicious!

I’ve never assembled the breakfast sandwich and then frozen, but imagine it should work great if you want to prep a bunch of breakfasts in advance. If you try, please let me know in the comments if it works!

The nutrition information is for 1 egg scrambled in ghee, 1 slice of bacon, and 3 slices of avocado.

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