|May 25, 2020

Keto BLT Sandwich

By Jordan Pie
Reviewed for Scientific Accuracy

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

Ingredients:

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

Instructions:

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.

Serves: 2

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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About Jordan Pie

Jordan Pie is a New Zealand-based Holistic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.