Who says a BLT can’t be both indulgent and healthy? This plant-based twist on the classic sandwich takes the beloved combination of smoky, savory, and fresh to a whole new level. Featuring crispy tempeh “bacon,” creamy avocado, and all the crunch you expect from lettuce and tomatoes, this BLT sits atop hearty, low-carb bread that’s perfect for keeping your goals on track without sacrificing flavor. I served mine with kale chips, but pair it with any low-carb side!

LOW-CARB TEMPEH BLT W/ AVOCADO

Cook Time: 6-8 minutes
Prep Time: 10 minutes
Total Time: 16-18 minutes
Serving Size: 1 sandwich
Total Servings: 4

Ingredients:

1/4 cup soy sauce
1 tbsp apple cider vinegar
1 tbsp truvia brown sugar
1/4 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp garlic powder
2 tbsp extra virgin olive oil
16 slices low-carb bread
sliced tomato
sliced lettuce
two avocados

Directions:

1. In a Tupperware container large enough to hold the sliced tempeh, combine soy sauce, liquid smoke, Truvia brown sugar, and smoked paprika. Stir to mix well.
2. Add the sliced tempeh to the marinade, ensuring each piece is well coated. Cover and allow to marinate for at least 10 minutes or up to overnight in the refrigerator for maximum flavor.
3. While the tempeh marinates, slice the avocado, using half an avocado for each sandwich.
4. Slice the tomatoes and prepare enough lettuce leaves for each sandwich. Large slicing tomatoes work best, but Roma tomatoes are a great alternative if that’s what you have on hand.
5. Heat oil in a pan over medium heat. Once hot, add the tempeh slices and cook for 3-4 minutes on each side, until golden brown and slightly crisp.
6. Toast the low-carb bread if desired.
7. Assemble the sandwich by layering lettuce, tomato slices, avocado, and cooked tempeh on one slice of bread. Top with the second slice of bread, slice in half, and serve immediately.