Vegetarian keto egg mayo sandwich

This keto egg salad sandwich -with only 2.8gr of net carbs and 13.4gr of protein- is an ideal snack for breakfast and all day long! You may spice it up by adding freshly chopped scallions and a bit of mustard.

Also, consider preparing this sandwich when travelling. As a ketoer, you know that, when travelling, you should have your own keto snacks for the trip. Either purchased or prepared by you, travelling snacks are a must; otherwise you will most probably end up eating carbs...

10 min
12 min

Nutrition facts

Energy: 363 kcal
Protein: 13.4 gr
Fat: 33.0 gr
Net carbs: 2.8 gr



2 large egg(s) (100 gr)

2 tbsp(s) mayonnaise (28 gr)

salt (to taste)

ground black pepper (to taste)

Filling - Optional

1 tsp(s) mustard (5 gr)

0.2 medium spring onion(s) / scallion(s), chopped (3 gr)

90 seconds keto bread

5 tbsp(s) almond flour (35 gr)

1 large egg(s) (50 gr)

0.25 tsp(s) baking powder (1 gr)

1 tbsp(s) olive oil (14 gr)

salt (to taste)


Filling mixture

  1. Hard boil the eggs (10 minutes needed)
  2. [In the meantime, prepare the bread]
  3. Then cool them in a bowl with cold water and peel them off
  4. Place the eggs in bowl along with mayonnaise, salt & pepper and optionally add a bit of mustard & some chopped scallions
  5. Mix using a fork
  6. Place some of the mix on a toasted bread slice and add the other slice on top

90 seconds keto bread

  1. Add all of the ingredients in a microwavable bowl or mug
  2. Whisk, until all ingredients are well mixed - you may use a mini coffee mixer
  3. Microwave for 90 seconds
  4. Let it cool for a while and then take it out of the mug using a knife if needed
  5. Cut the bread into 4 slices and toast it


✔ If you have hard-boiled eggs and keto bread ready, then you prepare this delicious sandwich at no time!

Serving size: 1 sandwich

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