Bacon, Avocado, and Chicken Sandwich on Keto Cloud Bread

Ingredients

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Cream of tartar

  Leavening agents

  ⅛ tsp or 0.4g

• Salt

  Table

  ¼ tsp or 2g

• Cream cheese

  3 oz or 85g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Garlic powder

  Spices

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Monterey cheese

  Includes Pepper Jack

  2 slice (1 oz) or 56g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

Directions

1. Preheat oven to 300°F. Separate the egg yolks from the whites.
2. Add cream of tartar and salt to the egg whites. Whip until soft, foamy peaks form.
3. In a separate bowl, beat the egg yolks and cream cheese until pale yellow.
4. Gently fold the egg whites into the yolk mixture, half at a time.
5. Line a baking sheet with parchment paper. Spoon about 1/4 cup of the batter onto the sheet for each cloud bread, forming square shapes. Sprinkle with garlic powder and bake for 25 minutes.
6. While the cloud bread bakes, heat olive oil in a pan over medium-high heat. Cook the chicken breast and bacon with salt and pepper to taste. Cook until the chicken is cooked through and no longer pink, and the bacon has reached your desired crispiness.
7. Assemble the sandwich on the cloud bread with 1 tbsp mayonnaise, 1 tsp hot sauce or sriracha, sliced tomato, 2 slices of Monterey Jack cheese, and 1/4 of a mashed avocado.

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