These open-faced Keto Salmon Sandwiches are so delicious and so incredibly easy to make! From start-to-finish, they take just 15 minutes to put together. And they make just the best low carb keto lunch option since they travel so well. And that’s especially true if you’re on the go, at work, or at school, and need a bite to eat.
3 Tbsps (45g) Mayonnaise
1 1/2 Tsps (10g) Fresh Lemon Juice
1 1/2 Tsps Fresh Dill Weed
Fresh cracked pepper to taste
4 Cherry tomatoes (25g) As A Garnish
California Lemon Peel Add Into The Salmon To Taste
1/2 Cup (112g) Blanched Almond Flour
1/2 Scoop (30g) Unflavored Whey Protein
1/2 Tsp (4g) Confectioners Erythritol
Heaping 1/2 Tsp (2-3g) Baking Powder
1/4 Tsp Xanthan Gum
Heaping 1/2 Cup (140g) Water
The first thing you’ll want to do is make the bread.
So, to do that, add all of the “bread” ingredients to a medium sized bowl.
Mix until the ingredients dissolve into one another and a thick batter forms.
Coat a 3 cup Tupperware dish with baking spray, evenly spread out the batter in the dish, and microwave for 1-2 minutes depending on the power of your microwave.
Cook the bread until the top is firm to the touch.
Let the bread cool down in the dish.
Once it’s cooled cut it in half horizontally, and then cut those half’s in half to make 4 slices.
Toast them until crunchy.
Add all of the ingredients to a small bowl, and mix until combined.
Once combined, add a slice of lettuce to the toast, along with the salmon, and garnish with cherry tomatoes.
I like to make just 2 “big” open faced sandwiches out of the recipe. And then I’ll save the other 2 slices of toast in a zip-locked bag so I can make more open faced sandwiches the next day.
2 NET CARBS each
5g Carbs – 3g Fiber = 2 NET CARBS
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