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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