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Keto Bacon-Wrapped Eggs

Emily Carter
This vegan keto bacon-wrapped eggs recipe uses smoky plant-based bacon and tofu-based “eggs” for a satisfying low-carb breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 230 kcal

Ingredients
  

  • 8 strips vegan smoky bacon store-bought or homemade
  • 1 block 14 oz firm tofu, pressed and shaped into “egg” rounds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil for brushing

Instructions
 

  • Preheat oven to 400°F (205°C).
  • Press tofu and cut into 8 round “egg” pieces.
  • Season tofu with nutritional yeast, smoked paprika, garlic powder, salt, and pepper.
  • Wrap each tofu round with a strip of vegan bacon, securing if needed.
  • Place wrapped tofu on lined baking tray.
  • Lightly brush with olive oil.
  • Bake for 25 minutes, flipping halfway, until bacon is crispy and tofu is golden.
  • Serve hot and enjoy the smoky goodness.

Notes

Nutritional values per serving:
  • Calories: 230
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 18g
Vitamins and minerals (approximate % daily value per serving):
  • Vitamin B12: 25% (from fortified bacon)
  • Iron: 15%
  • Calcium: 12%
  • Vitamin A: 10%
  • Magnesium: 10%
Additional notes/tips to enhance flavor:
Add fresh herbs like thyme or rosemary for an aromatic boost. Serve with avocado slices or spicy mustard for extra flair. Use a grill pan for crisper edges.