Coconut Chunks Breakfast Sandwich

The Keto Coconut Chunks Breakfast Sandwich is appealing, appetizing, and filling. This breakfast sandwich is prepared by using all the keto-friendly components like zucchini bread, almonds, coconut oil, almond flour, and milk; these components are healthy and provide healthy fats as well as nutrition. We can store this Breakfast Sandwich in the individual components and assemble the sandwich when required. This Breakfast Sandwich is naturally and completely grain-free, dairy-free as well and gluten-free also. This Keto Coconut chucks breakfast Sandwich only comprises 10g of carbs, 7g of net carbs, 10g of proteins, and 3g of fiber is present in per serving of this sandwich.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Calories: 330 kcal
Prep time: 15 minutes
Serving size: 1 sandwich
Cook time: 25 to 30 minutes
Cuisine: American
Total time: 40 to 45 minutes
Course: Breakfast
Diet: Keto, Gluten-free, Low-carb
Serving: 1 sandwich

EQUIPMENT:

Loaf pan
Parchment paper
Grater
Kitchen towel
Mixing bowl
Spatula
Small bowl
Frying pan
Scoop
Paper towel
Food processor
Butter knife

INGREDIENTS:

FOR THE ZUCCHINI BREAD:

2 medium zucchinis, grated1 & ½ cups almond flour
3 large eggs
¼ cup coconut flour
1 tablespoon almond milk
¼ cup melted coconut oil
One tsp. vanilla extract
One tsp. baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
Pinch of salt

THE COCONUT CHUNKS:

1 cup keto-friendly coconut flakes
1 tablespoon coconut oil
Salt & pepper
½ teaspoon garlic powder

FOR THE ALMOND SAUCE:

¼ cup raw almonds
¼ cup water
1 tablespoon lemon juice
1 piece garlic
Salt to taste

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

TO MAKE THE ZUCCHINI BREAD:

Preheat the oven to 350 degrees F.
We can apply the oil in the loaf pan and then place the parchment paper in the pan.
Then we can take the grater and grate the zucchini.
We can take a cheese cloth or towel & transfer the chafed zucchini in the towel.
Squeeze as much water content as we can to avoid the moisture content in the sandwich.
Take a large mixing bowl and add the almond flour, eggs, squeezed zucchini, coconut flour, melted coconut oil, salt, cinnamon, almond milk, baking soda, vanilla extract, and baking powder in the bowl.
We can combine all the components with the spatula till it gets fully mixed.
After that we can pour the zucchini bread batter in the pan and put the bread top bake in the oven.
We can bake the zucchini bread for 25 to 30 minutes or till the toothpick comes out clean.
We can cool down the zucchini bread for 10 minutes when the bread gets baked.
Take a knife and slice the zucchini bread.

MAKE THE COCONUT CHUNKS:

Take a small bowl and add the shredded coconut, garlic seasoning, salt, and black pepper powder and we can combine all the components with the spatula.
We can put the frying pan on medium heat and pour the coconut oil into the frying pan.
Then we can put the small portions of the coconut mixture with the spoon in the pan and fry for about 2 to 3 minutes or till they get golden brown from both sides.
Place the paper towel on the plate and transfer the fried coconut chunks to the paper towel to remove the excess oil from the coconut chunks.

MAKE THE ALMOND SAUCE:

We can soak the almonds overnight and then drain the water.
Add these almonds to the food processor and add the lemon juice, salt, garlic, and water in it as we require.
We can blend all the components till they gets smooth, and we can add some additional water to maintain its right consistency.

ASSEMBLE THE BREAKFAST SANDWICH:

We can take two slices of sandwiches and apply the almond sauce on one side of each slice.
Then we place some coconut chunks on the almond sauce in between the slices then close the sandwich.
Take the knife and slice the sandwich in the way you want and serve.

TIPS:

If we want to make sweet zucchini bread then we can add a little quantity of keto-friendly sweetener like stevia, Erythritol, or monk fruit to make the sweet bread.
We can easily adjust the amount of water to make the right consistency of the almond sauce.

STORAGE INFORMATION:

FRIDGE:

We can put the remaining coconut chunks & zucchini bread slices individually in an airtight container for 3 to 4 days.
We can also store the almond sauce in a separate container and keep the sauce for 4 to 5 days.

FREEZER:

When the zucchini bread slices gets cool down then we wrap the slices and store the bread and coconut chunks in the box for more than 2 months.

FAQs:

Is this Coconut Chunks Breakfast Sandwich low in carbs?

This Coconut hunks Breakfast Sandwich is only comprises of 7g net carbs, 3g fiber, 10g total carbs, and 10g proteins is present in per serving of the sandwich.