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

  1 half breast (fillet) or 118g

• Garlic powder

  Spices

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole (2-3/5" dia) 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 the oven to 300 degrees F. Separate 3 egg yolks from the whites.
2. Add cream of tartar and salt to the whites, then whip until you see soft, foamy peaks form.
3. In the other bowl, beat yolks and cream cheese until a pale yellow color.
4. Gently fold the egg whites into the yolk mixture, half at a time.
5. On a parchment paper lined baking sheet, spoon about 1/4 cup of the batter, then form into square shapes. Sprinkle garlic over the top and bake cloud bread for 25 minutes.
6. Heat oil in a pan over medium high. Cook the chicken and bacon with some salt and pepper until chicken is cooked through and no longer pink, and bacon has cooked to desired crispiness.
7. Then, assemble the sandwich on the cloud bread with mayo, sriracha, halved tomatoes, cheese, and mashed avocado.

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