Keto Breakfast Burrito
A hearty handheld breakfast wrapped in a tender almond-flour tortilla and stuffed with fluffy eggs, crispy sausage, melty cheddar, and avocado. Each keto breakfast burrito has just 4.8g net carbs and is ready in 30 minutes — a make-ahead favorite for busy mornings.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto breakfast burrito wraps fluffy scrambled eggs, savory sausage, sharp cheddar, and creamy avocado inside a tender homemade almond-flour tortilla. It's a satisfying, portable morning meal that holds together beautifully — and it freezes like a dream for grab-and-go weekdays.
Ingredients
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1 tbsp whole psyllium husk powder
- 1 tsp baking powder
- 1/2 tsp salt, plus more for the eggs
- 1 large egg (for the tortillas)
- 3/4 cup warm water
- 8 oz breakfast sausage, casings removed
- 8 large eggs
- 3 tbsp heavy cream
- 2 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- 1 medium avocado, sliced
- 2 tbsp chopped fresh cilantro
Instructions
- 1
Make the tortilla dough: whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and 1/2 tsp salt. Add 1 egg and the warm water, then stir into a soft dough. Let it rest for 5 minutes to firm up as the psyllium hydrates.
- 2
Divide the dough into 4 balls. Roll each between two sheets of parchment into a thin 8-inch round. Cook the tortillas one at a time in a dry nonstick skillet over medium heat for about 1 to 2 minutes per side, until pliable and lightly spotted. Stack and cover with a towel to keep warm.
- 3
In the same skillet, brown the sausage over medium-high heat, breaking it up, for 5 to 6 minutes until cooked through. Transfer to a plate and wipe out the pan.
- 4
Whisk the 8 eggs with the heavy cream and a pinch of salt. Melt the butter over medium-low heat, add the eggs, and gently scramble for 3 to 4 minutes until just set and still soft. Fold the cooked sausage back in.
- 5
Lay out each tortilla and divide the egg-sausage mixture among them. Top with shredded cheddar, avocado slices, and cilantro.
- 6
Fold in the sides, then roll up tightly from the bottom into a burrito. For a crisp finish, sear seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side. Serve warm.
Tips & notes
- Don't skip the psyllium husk — it's what gives the tortillas their flexible, foldable texture so they roll without cracking. Use powder, not whole husks, for a smoother dough.
- To meal prep, wrap finished burritos individually in foil and refrigerate up to 4 days or freeze up to 1 month. Reheat in a 350°F oven for 15 minutes, or microwave from frozen for 2 to 3 minutes.
- Add hot sauce, a spoonful of sugar-free salsa, or pickled jalapeños for extra flavor without adding meaningful carbs.
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Frequently asked questions
- How many carbs are in keto breakfast burrito?
- Each of the 4 burritos has 4.8g net carbs (9.7g total carbs minus 4.9g fiber), 512 calories, 29g protein, and 41g fat — a filling, genuinely keto-friendly breakfast.
- Can I make these breakfast burritos ahead of time?
- Yes — they're ideal for meal prep. Wrap each cooled burrito in foil and refrigerate for up to 4 days or freeze for up to a month. Reheat in a 350°F oven for 15 minutes, or microwave a frozen one for 2 to 3 minutes.
- What keeps the keto tortillas from cracking when I roll them?
- Psyllium husk powder is the key. It binds the almond and coconut flour into a pliable, stretchy dough that folds without breaking. Letting the dough rest 5 minutes and rolling the tortillas thin also helps them stay flexible.
