DIY High Fiber Keto Breakfast – Complete Guide – You’ve probably discovered the keto diet, the trendy fat loss program that advocates for scaling down carbs and upping your fat intake. When first switching with a keto-based diet, the very thought of having the capacity to have bacon and eggs for breakfast every morning is pretty exciting. But after two to three weeks, having similar bacon and egg meal starts to get a little boring.
But avoid getting too upset; if you are all about this low-carb, high-fat lifestyle, it is possible to numerous healthy and delicious keto-friendly breakfast recipes that fit the bill. (Though, quick word of caution: The keto diet is not like the ride around the all-bacon-everything train.) Sure, regular bacon and eggs are A-OK, but you may only whip them up for so a number of days before things place to feel repetitive. The good thing? There are many creative keto breakfast ideas these days that’ll allow you to be forget facts about your old standbys.
Luckily for everyone, there is always a wide array of delicious but healthy keto breakfasts you possibly can make, despite whatever your preferences. These keto diet-friendly breakfast recipes, some have bacon and eggs, however,many free from bacon and eggs, also several other things can assist you strike that balance every day. Here are 15 keto-friendly recipes to inspire your keto breakfast.
1. Keto Cereal
2. Keto Pancakes
3. Keto Waffles
4. Coconut Flour Porridge
5. Coconut Flour Crepes
6. Keto Muffins
7. Keto Cauliflower Hash Browns
8. Keto Banana Bread
9. Brussels Sprouts Hash
10. Breakfast Sausage Sandwich
11. Keto Smoothie
12. Keto Bagels
13. Keto Breakfast Sandwich
14. Coconut Flour Pancakes
15. Keto Breakfast Tacos
DIY High Fiber Keto Breakfast – Complete Guide : Keto Cereal
Problems in later life what it’s enjoy having to go breakfast cereal. So we spent hours upon hours on testing different recipes to get this healthy low-carb cereal that hopefully will ride in your keto diet.
Ingredients Keto Cereal:
- 1/3 cup of Pepitas
- 1/2 cup of Flaked Almonds
- 1/3 cup of Chia Seeds
- 1/2 cup of Flaxseeds
- 1/3 cup of Sunflower Seeds
- 1 cup of Unsweetened Shredded Coconut
- 1 cup of Unsweetened Coconut Flakes
- 1 tablespoon of Cinnamon, ground
- 1/3 cup of Erythritol
- 1/3 cup of Coconut Oil, melted
- 1 teaspoon of Vanilla Extract
Instructions Keto Cereal:
- Preheat oven to 150C/300F.
- In a bowl mix together all ingredients until very well combined.
- Spread evenly over a lined cookie sheet.
- Bake for 25-35 minutes
- Stir every 5 minutes to prevent burning.
- Remove from the oven when the ingredients are golden brown and toasted.
- Allow the cereal to cool completely before storing in an airtight container.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Pancakes
There’s nothing like a massive stack of pancakes for breakfast—they’re a breakfast staple! Although you’re to the Keto diet doesn’t mean you’ve gotta fail to see the fun of flapjacks. This recipe is super guaranteed is sure to satisfy your craving.
Obviously, most typical pancake toppings aren’t allowed within the Keto diet. Here’s some ideas for toppings which may take’em one stage further without kicking you off Keto: toasted unsweetened coconut, a drizzle of melted peanut butter, some berries, or go savory which has a sprinkle of bacon!
Ingredients Keto Pancakes:
- 2 tbsp coconut flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1-2 tbsp granulated sweetener of choice
- 1 tsp cinnamon
- 1/4 cup milk of choice
- 3 large eggs
- 1/4 cup blueberries Fresh or frozen
Instructions Keto Pancakes:
- In a high-speed blender, add your ingredients, except your blueberries.
- Mix until a thick batter remains.
- Pour your batter into a large mixing bowl and stir through your blueberries.
- Let your batter sit for 5-10 minutes, to thicken.
- If the batter is too thick, add a little milk of choice.
- Preheat a large non-stick pan over low-medium heat.
- Ensure the pan is greased.
- Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately.
- Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
- Serve immediately.
- If serve for later, cool completely before refrigerating/freezing.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Waffles
These keto waffles are really simple to make. They’re gluten, grain, and sugar free, rich in classic maple flavor, and perhaps perfect for batch cooking and meal prep. You’ll savor all of the comforts of fluffy waffles, without the extra carbs which will kick you out of ketosis.
This waffle recipe takes just five minutes of prep a serious amounts of and five minutes of cook time. You will want a hand mixer in addition to a waffle maker. Before employing your waffle iron, grease it with coconut oil or cooking spray. If you do not own a waffle iron, think about using the batter recipe to generate reduced carb pancakes instead.
Ingredients Keto Waffles:
- 1/2 cup Blanched almond flour
- 2 tbsp Almond butter
- 2 tbsp Butter (or coconut oil for dairy-free)
- 1/2 tsp Gluten-free baking powder
- 2 tbsp Erythritol (or any sweetener)
- 1 large Egg (separated)
- 1/4 tsp Sea salt
- 1/2 tsp Vanilla extract
- 1/4 cup Unsweetened almond milk
Instructions Keto Waffles:
- Preheat the waffle iron to high heat. Grease lightly or spray with oil.
- Beat the egg white to stiff peaks. Beat in a medium bowl. Set aside.
- Combine almond flour in a large bowl, erythritol, baking powder, and salt. Set aside.
- Melt together the butter and almond butter (use microwave or a small saucepan on the stove).
- Whisk together, then add the butter mixture to the dry flour bowl.
- Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
- Fold the egg whites into the batter.
- Mix enough so that you don’t have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
- Transfer half the batter (about 3/4 cup, 177 mL) into the lightly greased waffle iron.
- Close and cook until steam stops coming out, about 5 minutes.
- Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.)
- Repeat with the remaining batter.
DIY High Fiber Keto Breakfast – Complete Guide : Coconut Flour Porridge
A very high fiber coconut reduced carbo porridge that’s easy to help with making in the stove top or in an electrical pressure cooker. It’s a wonderful hot keto cereal. A super easy warming coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together within a few minutes providing a simple keto, grain-free breakfast option. The recipe just for this reduced carbohydrate and coconut porridge is easy within its ingredients and procedure.
- 2 tablespoons golden flax meal
- 2 tablespoons coconut flour
- 3/4 cup water
- 2 teaspoons butter or ghee
- 1 large egg, beaten
- 1 tablespoon heavy cream or coconut milk
- Pinch of salt
- 1 tablespoon Sukrin Gold or your favorite sweetener
- Measure the first four ingredients into a small pot over medium heat and stir.
- When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.
- Remove the coconut flour porridge from heat and add the beaten egg, a half at a time, while whisking continuously.
- Place back on the heat and continue to whisk until the porridge thickens.
- Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.
- Garnish with your favorite toppings.
(5.6 grams net carbs)
DIY High Fiber Keto Breakfast – Complete Guide : Coconut Flour Crepes
These Low Carb Coconut Flour Crepes are not only seen effortless prepare but trigger perfect, thin pancakes. Fill these people sweet or savory reduced carbo fillings for those perfect breakfast!
And breakfast is as basic as a tad cream cheese and lower carb jam. But, there’s nothing such as a savory crepe; accompanied by a delectable filing, baked on the oven, and topped by using a creamy or cheesy sauce — that’s good eatin’now!
- 1 cup sesame flour or almond flour if no nut allergy
- 4 ounces coconut cream from a can
- 4 eggs
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp vanilla liquid stevia (optional)
Maple Cream Filling (Optional)
- 2 tbsp water
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 6 ounces cream cheese or coconut cream
- 2 tbsp heavy cream
- 1/2 tsp vanilla liquid stevia or sweetener of choice
- 1/2 cup heavy cream whipped
- 1/2 cup fresh blueberries or blackberries
- 1/2 tsp vanilla liquid stevia or sweetener of choice
- 2 tsb Sugar Free Maple Syrup
- Add the crepe ingredients to your blender and blend until smooth.
- Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.
- Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.
- Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over.
- Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest. Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll.
- Reduce the heat a bit until the next one is more pliable once cooked.
- Once cooled you can stack these on top of each other and refrigerate in a covered container.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Muffins
Resulting in a low carbohydrate muffins recipe is just not too hard. A vey important is they would have to be moist, which has a real muffin-like crumb, but no aftertaste or dense, heavy feel. There are certain options when finding a recipe for your reduced carbohydrate muffins. Almond flour, coconut flour, and flaxseed meal might possibly be the main low carbohydrate options.
Coconut flour is frequently more dense and dry. One can possibly make good muffins to it, like definitely the paleo cornbread muffins, which I truly do enjoy. But, it wasn’t the feel I got going for with these keto muffins. Instead, this time around the expectation was additional light and airy.
Flaxseed meal is alright but doesn’t taste quite like a total blueberry muffin. Since I want to ultra moist blueberry muffins that taste like actual cigarettes, I opted to use blanched almond flour.
Please don’t have a nut allergy, almond flour blueberry muffins can be extremely your best option with a taste and texture perspective. If you absolutely have an almond allergy, the next best thing is nut flour, which include macadamia nut flour.
If all nuts are out, sunflower seed meal should work. That’s just ground sunflower seeds, by its way. The muffins risk turning green, so needn’t be alarmed if that happens.
For the blackberry filling:
- 3 tablespoons granulated stevia/erythritol blend (Pyure)
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup blackberries fresh or frozen
For the muffin batter:
- 2 1/2 cups super fine almond flour
- 3/4 cup granulated stevia/erythritol blend
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon sea salt
- 1 teaspoon grain-free baking powder
- 4 large eggs
- 1/4 cup unsweetened almond milk original flavor
- 1/4 cup butter, ghee, or coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
For the blackberry filling:
- In a 1 1/2 quart saucepan, whisk together the granulated sweetener and the xanthan gum.
- Add the water and the lemon juice one tablespoon at a time, whisking between additions.
- Stir in blackberries.
- Place pan over medium low heat.
- Bring mixture to a simmer, stirring frequently.
- Turn heat to low.
- Simmer, stirring frequently, until berries have broken up and a thick jammy syrup has formed–about 10 minutes.
- Remove from heat and allow mixture to cool.
For the muffin batter:
- Preheat oven to 350º Fahrenheit.
- Prepare a muffin pan by lining with muffin papers.
- In a medium bowl, whisk together the almond flour, granulated sweetener, lemon zest, sea salt and baking powder.
- In a small bowl whisk together the eggs, almond milk, vanilla extract, and lemon extract. Stream in butter while whisking.
- Slowly add liquid ingredients to dry ingredients, while stirring.
- Spoon the batter into the prepared muffin cups to partially fill about 1/3 full. Form a depression in the batter in the cups using clean fingers or a spoon.
- Place a spoonful of the cooled blackberry jam in each depression, dividing it equally among the cups.
- Cover the blackberry jam using the remainder of the batter until each cup is about 2/3rds full.
- Spread the batter to the edges of the cups to cover the jam as best you can.
- If cups are a little more than 2/3rds full after all of the batter is used up, that’s okay.
- Bake in the preheated oven for 25-30 minutes, or until tops spring back when lightly touched.
- Refrigerate any extras in an airtight container. They may also be frozen if desired.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Cauliflower Hash Browns
We use cauliflower ALL THE TIME. Of all of our reduced carb cauliflower recipes, these cauliflower hash browns might just be our favorite! They are the perfect mix off simplicity and deliciousness. So if you’ve been looking to have an easy lower carbohydrate hash brown recipe, look no further!
What I need most about these healthy hash browns, besides time frame net carb count, is when easy they’ve been to make. With only three ingredients you may have your hair a stand alone meal or perhaps a delicious side that unites a number of foods! It’s possible to have it for breakfast, lunch or dinner. Another awesome feature for these is that they are cauliflower hash brown patties. In order to toss them during the fridge and reheat them pictures leisure!
- 1 small head grated cauliflower(about 3 cups)
- 3/4 cup Shredded Cheddar Cheese
- 1 large Egg
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/2 tsp Pink Salt
- 1/4 tsp Cayenne Pepper (optional)
- Grate entire head of cauliflower.
- Microwave for 3 minutes and let cool.
- Place in paper towels or cheese cloth and ring out all the excess water.
- Place rung out cauliflower in a bowl, add rest of ingredients and combine well.
- Form into six square shaped hash browns on a greased baking tray.
- Place in a 400 degree oven for 15-20 minutes.
- Let cool for 10 minutes and hash browns will firm up.
- Serve warm Enjoy!
DIY High Fiber Keto Breakfast – Complete Guide : Keto Banana Bread
This reduced carbo banana bread recipe with almond flour & coconut flour is perfectly moist & rich. Nobody will be aware it’s keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.
So styles secret to that keto banana bread recipe? Perhaps you have figure it out yet? One doesn’t need bananas to build this reduced carb banana bread recipe; simply use natural banana extract.
Extracts are the trick ingredient to build every high-sugar or high-carb food possible again on your sugar-free or low carb diet. The greater advisors I try, the greater number of convinced of this I get.
And to clarify, I’m not much of revealing those artificial “imitation” extracts. You don’t wish those!
- 1/2 Cup Butter or 1/4 cup olive oil for dairy free
- 2 Cups Almond Flour or 1/2 cup coconut flour
- 2 Tbsp olive oil
- 7 Eggs
- 1 tsp baking powder aluminum free
- 1/2 tsp Xanthium gum
- 1/4 Cup Sunflower Seeds
- 1/2 tsp Salt
- 2 Tbsp Chia Seeds
- 4 Drops Banana Extract
- 2 Tbsp Sesame Seeds (Topping)
- 1/4 Cup Erythritol (SoNourished)
- Preheat oven to 355F (180C)
- Put the eggs into a bowl and beat for 1 – 2 mins on high.
- Add olive oil and melted butter to eggs, continue beating.
- Add remaining ingredients except for sesame seeds. Will become quite thick
- Scrape into a loaf pan lined with baking paper. Place sesame seeds on top
- Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).
DIY High Fiber Keto Breakfast – Complete Guide : Brussels Sprouts Hash
Brussels sprouts, like other cruciferous vegetables, contain low to moderate degree of carbohydrates. The masai have a low glycemic load (GL) and are a wonderful method to obtain vitamin A, C and B and potassium. Depending on USDA database, there can be 5.1 grams of net carbs per 100 grams. This means the best way to stay in ketosis, you must not have more than a cup or two. How to eat enjoy them is either vegetable stir-fries and bakes together to many other vegetables.
Beyond their suitability towards the ketogenic diet, people often wonder how to do Brussels sprouts taste delicious. The regular fear is that they are normally mushy as well as have predominant taste which some people don’t like. Brussels sprouts work best baked or thinly sliced and stir-fried.
As an inspiration for you, I have recently created a simple recipe with few commonly found ingredients. You can find my Brussels Sprout & Bacon Hash recipe HERE.
DIY High Fiber Keto Breakfast – Complete Guide : Breakfast Sausage Sandwich
For those who are through a lower carbohydrate or keto diet, then you have probably gotten pretty bored of the usual bacon and eggs for breakfast. Despite the fact that are two of my absolute favorite foods, We’re always researching ways to pep up reduced carbohydrate breakfast foods. If you happen to only starting out and would like recipes that can assist you become fat adapted and get into ketosis, than the recipe is a wonderful method to start. Perfectly short of carbs and full of healthy fats.
As an inspiration for you, I have recently created a simple recipe with few commonly found ingredients. You can find my Breakfast Sausage Sandwich recipe HERE.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Smoothie
Most smoothies blast you with high-fructose fruits or inflammatory dairy — all at a delivery system intended to having a sugar rush. Keto smoothie recipes are the result: With healthy fat and fiber, you’ll feel enthusiastic about every sip.
This keto smoothie recipe is loaded with healthy fats and low carbs to satisfy your macros — with no crash-worthy sugar or dairy.
Cinnamon Chocolate Breakfast Smoothie Recipe
- 3/4 cup coconut milk
- 1/2 ripe avocado
- 2 teaspoons unsweetened cacao powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon vanilla extract
- Stevia to taste
- 1/2 teaspoon MCT oil or 1 teaspoon coconut oil (optional)
Blend all the ingredients together well.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Bagels
Most of the flavors of all the Bagel, but without every one of the carbs and gluten.
If there’s another thing people frequently miss for the keto lower carbohydrate eating habits, sometimes it’s bread. And you will find lower carb bread recipes on the blog, but none have that chewy bagel quality. I’m hoping the particular keto lower carbohydrate bagels with almond flour fathead dough will fill that void.
Everything bagel seasoning:
- Poppy Seeds.
- Sesame Seeds.
- Black Sesame Seeds.
- Minced Dried Garlic.
- Minced Dried Onion.
- Flaked Sea Salt.
In a small bowl, mix all ingredients well. Add seasoning mix to a spice shaker and store in a cool, dry place.
Ingredients Keto Bagels:
- 1/2 cup grated parmesan , or asiago, other hard, dry, grated cheese.
- 1 cup shredded cheese, cheddar or mozzarella.
- 2 eggs
- 2 tbsp everything bagel seasoning
- Preheat oven to 375 degrees Fahrenheit.
- Combine the shredded cheese and egg in a bowl and mix it until the ingredients are fully combined.
- Divide the mixture equally into six parts and press into well greased donut pan.
- Sprinkle everything bagel seasoning over the tops of the egg and cheese mixture.
- Bake at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.
- Feel free to mix up your cheese selection – but stick with one grated hard, dry cheese (like parmesan or asiago) to keep the flour-like texture.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Breakfast Sandwich
Obviously, the right lower carb diet would not go with low-carb substitutions to high-carb food. A wholesome low carbohydrate diet should depend on real food. Meat, fish, eggs, aged cheeses, nuts, healthy fats (saturated and monounsaturated), low starch vegetables and low sugar fruit.
BUT. Sometimes you choose to do miss your existing ways! And as you should, it’s so a lot better to generate a lower carbohydrate alternative than to get the high carb junk.
This keto and lower carbohydrate breakfast sandwich really hits the spot whenever I miss “the way in which I used to eat.”
- 1/2 lb ground breakfast sausage
- 2 tbsp coconut flour
- 1 tsp baking powder
- 2 large eggs
- 1 1/2 tbsp oil
- Pinch of salt
- 1 tbsp sugar free maple syrup
- Cooking spray
- 4 large eggs
- 1 tbsp butter
- Salt to taste
- Sugar free maple syrup
- Patty up the breakfast sausage into 2 patties and place in a cast iron skillet over medium high heat.
- Cook on each side until a crust forms and an internal temperature reads 145F
- Heat a large non-stick skillet over medium heat.
- Mix all of the ingredients for the pancakes into a small bowl.
- Spray the skillet with cooking spray and spoon the batter into 4 round pancakes in the skillet.
- Let the pancakes cook until bubbles start to form in the batter around the side.
- Flip and continue to cook on the other side until the center on the pancake springs back when lightly touched.
- For the eggs, beat the 4 eggs in a medium sized bowl until whites and yolks are combined.
- Heat a medium skillet (I used the same skillet as the pancakes) over medium-low heat.
- Add the butter and then the beaten eggs.
- Let the eggs cook until the edges begin to set. push the eggs with a rubber spatula scraping the bottom of the pan. scrape occasionally to get large folds of soft scrambled eggs.
- When the eggs are just set and still a little runny, remove from the heat.
- To assemble the sandwiches: place a sausage patty on one pancake, followed by half of the eggs, followed by another pancake. Garnish with butter and sugar free syrup.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Coconut Flour Pancakes
These fluffy coconut flour pancakes with cream cheese are delicious and easy. These easy cream cheese pancakes with coconut flour are our favorites right this moment to commence the day. I cause them to fresh whenever we have plenty of time, or pull frozen ones when I’m in the rush. Amazing for both!
- 1/2 tsp baking powder
- 1/2 cup coconut flour
- 6 large eggs
- 3 tbsp Swerve Sweetener
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup butter melted
- 3/4 cup sparkling water (or regular water)
- Additional butter or oil for the pan
- Preheat oven to 200F.
- In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine.
- Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.
- Heat a large skillet over medium high heat and brush with vegetable oil or melted butter.
- Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle.
- Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
- Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top.
- Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
DIY High Fiber Keto Breakfast – Complete Guide : Keto Breakfast Tacos
Get some new takeaway food using these easy-to-make keto tacos. Though they create a superb low-carb breakfast burrito alternative, the combo of flavors may be a fiesta in orally that you may have for your meal, every time of day.
- 4 strips bacon
- 1 cup whole milk mozzarella cheese, shredded
- 1 tablespoon ghee
- 5 large eggs
- 1/2 avocado, diced
- 1 ounce cheddar cheese, shredded
- 1 Campari tomato, diced
- 1 stem green onion, thinly sliced
- Cook bacon first in a medium size skillet for 4 minutes over medium heat.
- Flip bacon and cook for another 4 minutes or until crispy.
- Using a tongs take bacon out of the skillet and place on a paper towel.
- Wipe down the same skillet with a paper towel and place 1/3 cup mozzarella cheese into pan creating a 5-inch wide circle.
- Melt mozzarella over medium heat on the stove top until edges become golden brown, 4 minutes.
- Carefully flip cheese with a spatula and let cook for 1 minute.
- Place a turkey baster (or anything 6 inches long and round) on the rim of a medium size bowl.
- Using a spatula lift cheese out of the skillet and drape over the turkey baster resting on the bowl.
- Repeat steps 2-5 with the remaining cheese in batches of 1/3 cups to create 3 taco shells total.
- In the same skillet, heat up 1 tablespoon of ghee over medium heat.
- Wisk 5 large eggs in a small bowl and pour into heated skillet.
- Scramble eggs for about 2 minutes or until fully cooked.
- Divide the scrambled eggs into three even portions and spoon into prepared taco shells.
- Add diced avocado, cheddar cheese and diced tomato on top of the scrambled eggs.
- Garnish with sliced green onion.
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