Keto Breakfast Sandwiches and Chocolate Collagen Bars

Keto Breakfast Sandwiches and Chocolate Collagen Bars


– Hey guys, welcome back
to Low Carb With Jennifer, where I have this cooking show and I love to cook for you
guys, low carb and keto recipes. Today I’m making this egg as
the bun breakfast sandwich. It’s got bacon and avocado and cheese, but the most important
part is that we used some sheet pan eggs to use as our bun. Another recipe we are going to do are these collagen energy bars. These have walnuts, pecans, coconut oil, almond butter, and
collagen, and chocolate. So let’s get started with these
two keto breakfast recipes. So today we’re going to be making these chocolate chip collagen bars. I have the recipe right here, and you can get the link to this recipe in the description below. It is my free eCookbook of
keto and low carb recipes. You click the link, you
get the free recipes sent right to your email. So let’s get started with this recipe. The first thing we need to do is we’re going to chop some walnuts. I already have a cup and
a half of chopped pecans, and now I’m going to chop
a cup and a half of walnuts in this chopper right here. I have this handy little chopper, this ninja chopper that’s perfect for chopping nuts and stuff like this. Okay. So we are going to poor them into our, we have a parchment paper baking dish, and then I lined it with parchment paper and then I sprayed it with cooking spray. So we’re going to pour
these chopped walnuts into the bottom and then we’re going to pour in the chopped pecans. So set that aside and now we need to chop up a chocolate bar. You could also use sugar-free chocolate chips like Lily’s brand. I just got this chocolate bar. It’s cheaper than buying Lily’s chocolate. And this is, I think it was 85% bitter. So we’re just going to chop it really, give it a good chop with a sharp knife. Okay, now we can pour this
in with the chopped nuts. Spread it all out evenly. Get lots of chocolate in every bite. Okay, now we’re going to make the collagen liquid or like the stuff
that’s going to hold all of the chocolate and the
nuts together in this saucepan. So I’m going to add in the almond butter. This is a cup of almond butter. And then we’re going to add in
a half a cup of coconut oil. And a half a cup of Swerve, collagen, and then the Swerve. And some vanilla. So we’re just going to
melt this over medium heat until it all is melted and gets thick and it’ll be like a nice
silky smooth mixture. This is almost melted. I love these collagen bars. I love to wrap them up
individually in the freezer and then I just have one
as a snack every day. They’re only four net carbs per bar. And this makes 16 collagen bars. Okay, our mixture’s all melted
and now I’m going to pour it over the walnuts and chocolate and pecans. And mix it all in. And the chocolate starts to melt. Make sure the mixture, the melted coconut oil
mixture with the collagen gets all around into the corners and all down into the
nuts so they all become one nice delicious mixture. Just mix it all in. Make sure it’s all even. Nice and chocolatey. Okay, now we’re going to
put these in the freezer and let them freeze for about an hour until they’re frozen solid. And then we can pull them
out and cut them into bars and wrap them in saran wrap. So next up on our keto breakfast adventure is going to be this egg as
the bun breakfast sandwiches. Here’s the recipe. Again, you can get this keto eCookbook down in the description below. Just click the link. So this is going to be an egg
as the bun breakfast sandwich. We’re going to use a
sheet pan, mix our eggs, cook the eggs in a sheet pan
and then we can just cut them into squares and use them as the bun for our breakfast sandwich. So I’ve already got
nine eggs in this bowl, and I’m going to add in a
third of a cup of heavy cream. And I’m going to put in some chives. And I’ve got these cool
little scissors here. I’ve never used ’em. Let’s see how they work. Let’s see if it’s going to work. Let’s keep going. I think it’s working. Just don’t want to cut my finger off. That is pretty cool. I think that’s pretty neat. If you use a lot of chives. Maybe you could use it with
dill or something, too, if you use a lot of fresh herbs. Maybe it would work with
cilantro and parsley, too. But I need some, also
we’re going to put in kosher salt and black pepper. Okay, we’re going to put in
half a teaspoon of kosher salt. And now, and some freshly ground black pepper. Okay, now we’re just going to
whisk all of this together. And I put chives in here. I’ve also used dried dill. I used dried chives. And I like all of ’em. So I think these fresh chives
are going to be really good. Going to get this all mixed really well. And this is going to bake in the sheet pan in a 375 degree oven for 12 minutes. And that was the perfect, that’s like the perfect amount
of time to get this baked. I’m using this already sprayed sheet pan. I can’t remember what size
this is, 9-1/2 by 13 sheet pan. You can also use a nine
by 13 casserole dish and just spray it really
well with cooking spray. It would work exactly the same. So we’re going to pour this in here. And this is enough for
eight breakfast sandwiches. I’m sorry, four breakfast sandwiches, eight individual pieces of egg. And these aren’t just
for breakfast sandwiches. You can have these as like a meal prep and have them ready to
go in your refrigerator anytime you want to eat eggs. And I’ve put leftover fajita, like chicken and fajita beef mix on top. It is really good. So we are going to bake
this at 375 for 12 minutes. And I’ve already have my
bacon cooking in the oven. So these can just cook in
the oven at the same time. Okay, our egg, sheet
pan eggs are all done. Took 12 minutes. And now I’m going to cut them in half carefully. And then into quarters to make eight slices and four So let me get a spatula
to get one of these out. And get this one out
and put it on our plate. Going to move that out of the way. And now we can dress up our egg. So I’ve got some bacon here
that I’ve cooked in the oven. And then we’re going to add some avocado. And a piece of cheese. Now we’re going to finish
this with another egg slice. And if you wanted you
could melt the cheese in the microwave or in the
oven, however you want, but isn’t that the coolest thing ever? And you can definitely pick it up. You can pick this up no problem. Or you can eat it with a fork,
whichever you want to do. So that’s it. That is the breakfast sandwich and we did our collagen bars. I’m going to pull those out of
the freezer in just a minute. Okay, our collagen bars are all ready, and we are going to pull this right out, and the way I got that out so easy is I put hot water in the sink and I just set it down
for like two seconds and they come right out. So we are pulling the parchment
paper away from the sides. And then we’re going
to cut them into bars. And I am just in love with these things. They’re so good, just as a
quick snack out of the freezer. And there’s one. Delicious, delicious. I just wrap them in plastic wrap and put ’em in the freezer,
grab one anytime I want a snack. Okay guys I hope you
liked these two low carb breakfast recipes. This breakfast sandwich
with the egg as the bun and these collagen bars with walnuts, chopped walnuts, pecans,
and they’ve got collagen and chocolate, and coconut
oil and almond butter. They’re super delicious. Please like and subscribe to this video. Subscribe below. If you’re on Facebook like the video. Share, I would love it. Comment below. Let me know if you’re going
to try one of these recipes. Also, don’t forget, in
the description below is where you’ll find the link
to the free keto eCookbook. It has 15 free recipes
that you can download, and you’ll have delicious
recipes ready to go from Low Carb With Jennifer. So bye guys, see you guys next time.

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