Keto BLT Sandwich
Keto BLT Sandwich recipe & content provided by Jordan Pie
While this recipe requires a few more steps than your typical smashed avocado toast, it’s still remarkably easy to make and you could be sitting down to your meal in just 20 minutes or less. Best of all, this upgraded, open-faced Keto BLT Sandwich doesn’t come with the foggy feeling you might get from wheat-based breads.
The essentials for this BLT are my toasted Paleo Coconut Flour Bread topped with sauteed spinach, tomato, avocado, herbs and crispy bacon. However, you can play around with new textures and flavors in your BLT sandwich by adding in homemade guacamole, a lightly fried egg with a runny yolk, or a few slices of raw radish.
To save prep time and avoid the antinutrient oxalates that naturally appear in raw spinach, consider steaming your leaves instead of sauteing them (see “Notes on cooking method” below). You can do this step in a separate pot while you fry your bacon.
Keto BLT Sandwich
Start to Finish: 20 minutes
- 1/2 loaf of Paleo Coconut Bread (sliced in half again to make 2 squares)
- 2 cups raw spinach leaves
- 1 ripe tomato, sliced (optional)
- 2-3 strips of pasture-raised bacon
- 1/2 tablespoon butter or ghee (for frying)
- Salt to taste
- 1 small avocado, sliced
- Fresh herbs such as parsley, cilantro, rosemary, oregano or thyme
- Optional add-ins: Homemade avocado oil mayonnaise, mustard or pickles
- Heat a large frying pan to medium heat. When heated, add bacon pieces and fry until golden brown.
- Transfer cooked bacon to a plate, reserving the drippings.
- Add spinach to the pan and quickly saute in the bacon fat. Remove spinach and set aside with bacon.
- Add butter or ghee to the frying pan and swirl to coat the surface. Add bread squares and fry until golden brown.
- Assemble an open-faced sandwich: Divide bread between 2 plates and top with sauteed spinach, sliced tomatoes, avocado, crispy bacon, remaining add-ins, fresh herbs and a sprinkle of salt to taste.
Nutritional Information (Per Serving):
- Calories: 476
- Protein: 21.6g
- Total Carbs: 12.4g
- Fiber: 6.5g
- Total Sugars: 2.4g
- Net Carbs: 5.9g
- Fat: 39.2g
- Saturated Fat: 18.6g
- Cholesterol: 399mg
- Sodium: 1336mg
- Vitamin D: 220%
- Iron: 19%
- Calcium: 16%
- Potassium: 16%
Notes on cooking method: Sauteing spinach may still cause leaves to retain their natural oxalates—a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To remove more oxalates, lightly steam your raw spinach and drain the cooking water before adding to your recipe.
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