If you miss sandwiches, try these keto blt sandwich egg wraps. Very low carb, they’re different as heck, cool-looking on a plate, and fun to eat. Perfect for your low carb lifestyle.

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✅Keto BLT Sandwich Egg Wraps
Servings: 1
Total Carbs/Serving: 3.7g
Total Net Carbs/Serving: 2.8g
Nutrition: 480 Calories/19g Protein/45.1g Fat/3.7g Carbs/0.9g Fiber

🔔In the video I mentioned I was serving this with a salad, so I used a less spinach and half the dressing for the wrap than normal. The recipe below is how I normally make the wraps and the nutrition information reflects that.

➡Ingredients
1 tbsp. Unfiltered extra virgin coconut oil, or healthy fat of choice
2 Large eggs
1 tbsp. Fresh mixed herbs (optional)
1 pinch Sea salt
Fresh cracked black pepper, to taste
*2 tbsp. homemade ranch dressing (Video Link: https://youtu.be/1wvhBXvidRw)
*1 C Spinach, or other greens
2 Slices bacon, cooked
1 Slice tomato, halved

🔔Food Safety Note
According to the government recommendation on food safety, cooked eggs last 3-4 days in the refrigerator. However, I’ve experienced 5-7 days (but my fridge runs very cold) like I mention in the video. So if you were making a batch for use during the week, I’d recommend checking the wraps after 4 days to be safe. However if you were using fresh herbs, then I wouldn’t let them go past 3-4 days. Also I do not recommend freezing the wraps.

If you want to try my homemade ranch dressing, here is the link: https://youtu.be/1wvhBXvidRw . Yes you use the ranch dressing in stores. Just check the bottle label to make sure there are no added sugars and the net carb count (total carbs minus fiber) is under 2g. Avoid the mix packets.

✅Directions
1. Heat coconut oil in a skillet over medium-low heat. In a mixing bowl, beat eggs until slightly frothy. Add in herbs, salt and pepper. Pour the mixture into the skillet, giving a slight swirl, if needed, to form a thin circle. Once the egg is cooked on one side, about 2 minutes, carefully flip the wrap to quickly (about 10 seconds) finish cooking the other side. Immediately remove from skillet.
2. Once the wrap has cooled enough for you to handle, spread the ranch dressing over the wrap. Next, top your wrap with the spinach, bacon and tomato slices. Begin tightly rolling up the wrap, using your fingers to keep the bacon and tomatoes in place (they tend to slide!). Cut wrap in half and secure with sandwich toothpick until ready to eat.