Crispy Bacon Burrito

Switch out the carb-heavy tortilla for a wrap made of nothing but eggs, butter, cream, and a few herbs.

Prep Time
10 minutes
Cook Time
5 minutes
Serves 1
Keto Crispy Bacon Burrito


Step 1. Whisk the eggs and a tablespoon of cream in a bowl with the chives, black pepper, and parmesan.

Step 2. Coat a wide frying pan with one teaspoon of olive oil over a medium heat. Pour in the egg mix, and tilt pan to create a very thin omelette. Cover with a lid and allow to cook through. This should only take 2-3 minutes.

Step 3. Carefully lift the omelette from the pan with a spatula and transfer to a plate. Leave to rest while preparing the filling.

Step 4. Increase heat to high, add a second teaspoon of olive oil to the frying pan, and cook bacon for 1-2 minutes on each side, or until cooked to your liking. Set aside.

Step 5. Mix the cherry tomatoes (approx. four large), red onion (approx. ¼ small onion), coriander, lime juice and salt in a bowl to create a chunky and simple salsa.

Step 6. Arrange the cup of shredded spinach, avocado (approx. ¼ large fruit), salsa, black beans (approx. 1 tablespoon) and bacon on the omelette, then carefully wrap


  • 2 Extra-Large Eggs, beaten
  • 20mL Cream
  • 1 Pinch Chives, finely chopped
  • 1 Pinch Parmesan, grated
  • 1 Pinch Black Pepper
  • 10mL Extra Virgin Olive Oil
  • 1 Rasher of Bacon
  • 4 Cherry Tomatoes, quartered
  • 30g Red Onion, diced
  • 1 Pinch Coriander Leaves, chopped
  • 1 Squeeze Lime Juice
  • 45g Baby Spinach, shredded
  • 50g Avocado, sliced
  • 20g Canned Black Beans, drained and rinsed
  • 1 Pinch Sea Salt, to taste

Per serve:

Energy: 706kcal. (2953kJ)

Fat: 75% (60g)

Protein: 19% (34g)

Carbohydrate: 6% (8g net carbs)

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