My Favorite Low Carb Keto Breakfast – Complete Guide – You’ve probably heard of the keto diet, the trendy fat loss plan that advocates for cutting down carbs and upping your fat intake. When first switching to somewhat of a keto-based diet, the very thought of being able to have bacon and eggs for breakfast every morning is very exciting. But after two to three weeks, having exactly the same bacon and egg meal starts to acquire a little boring.
But don’t get too upset; if you are all about this low-carb, high-fat lifestyle, you will still find quite a few healthy and delicious keto-friendly breakfast recipes that fit the bill. (Though, quick word of caution: The keto diet is not a totally free ride on the all-bacon-everything train.) Sure, regular bacon and eggs are A-OK, but you possibly can only whip them up for so a number of days before things beginning feel repetitive. The best news? There are some creative keto breakfast ideas on the market that’ll make you forget interesting facts about your old standbys.
Luckily available for you, there is several delicious but healthy keto breakfasts you can make, no matter what your preferences. These keto diet-friendly breakfast recipes, some have bacon and eggs, but some without bacon and eggs, also a number of other items will assist you strike that balance every day. Listed here 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
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Cereal
Small children what it’s like to have to decrease breakfast cereal. So we spent hours upon hours on testing different recipes to generate this healthy low-carb cereal intended to match your keto diet.
Ingredients Keto Cereal:
- 1/2 cup sunflower seed butter (you can make your own) or other nut butter (125 g/ 4.4 oz)
- 1 cup shredded unsweetened coconut (75 g/ 2.6 oz)
- 1/2 cup chia seeds, whole or ground (64 g/ 2.3 oz)
- 1-2 tbsp cinnamon or 1-2 tbsp cocoa powder or 1-2 tsp vanilla powder
- 1/4 cup hemp hearts (35 g/ 1.2 oz) or other seeds like sesame, pumpkin or more sunflower
- 1/4 tsp salt
- 1/4 cup water (60 ml/ 2 fl oz)
- 1/4 cup coconut milk (60 ml/ 2 fl oz)
- 1/3 cup Sukrin Gold or 1/4 cup sugar-free maple syrup (60 ml/ 2 floz) or 20-30 drops liquid stevia or 1/3 cup Erythritol or Swerve (50 g/ 1.8 oz) – can be omitted
– Full-fat plain yogurt
– Almond milk
– Coconut milk or heavy whipping cream (Thin it down with some water)
– Fresh or frozen berries
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Pancakes
Nothing can compare to a large stack of pancakes for breakfast—they are a breakfast staple! Although you’re around the Keto diet does not imply you’ve gotta miss out on the joys of flapjacks. This recipe is super simple and easy , could satisfy your craving.
Obviously, most typical pancake toppings aren’t allowed around the Keto diet. Here’s some ideas for toppings that would take’em one stage further without kicking you off Keto: toasted unsweetened coconut, a drizzle of melted peanut butter, some berries, or go savory having 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.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Waffles
These keto waffles are simple to make. They’re gluten, grain, and sugar free, filled with classic maple flavor, and the ideal software for batch cooking and meal prep. You’ll savor all of the comforts of fluffy waffles, without the extra carbs that can kick get you started of ketosis.
This waffle recipe takes just five minutes of prep time and and five minutes of cook time. You may need help mixer plus a waffle maker. Before together with your waffle iron, grease it with copra oil or cooking spray. You will be own a waffle iron, consider using the batter recipe to generate lower carb pancakes instead.
Ingredients Keto Waffles:
- 1 scoop (30g) protein powder (I use Isopure Zero Carb Protein Powder)
- 1 tbsp butter
- 1/4 tsp baking powder
- 1 large egg
- 1/4 tsp Himalayan salt (pink salt)
- Water/Almond milk/Flax milk (choose one) to thin out the batter
Instructions Keto Waffles:
- Melt the butter in a pyrex measuring cup or small mixing bowl.
- Add the rest of the ingredients and combine using a fork.
- Preheat you waffle iron and pour 1/2 of the recipe into the iron.
- Close the lid and cook until cooked and browned.
- Repeat with remaining batter.
- Serve immediately with additional butter or sugar free maple syrup.
My Favorite Low Carb Keto Breakfast – Complete Guide : Coconut Flour Porridge
A high fiber coconut lower carbohydrate porridge that’s easy to bring about over the stove top or perhaps an electric pressure cooker. It’s the right hot keto cereal. A quick warming coconut flour porridge for quiet mornings. This reduced carbo breakfast cereal all fits in place within a few minutes providing a fast keto, grain-free breakfast option. The recipe in this lower carbohydrate and coconut porridge put in at home in both its ingredients and procedure.
- 2 tbsp. ground flax meal
- 2 tbsp. coconut flour
- 3/4 cup coconut milk
- 1 tsp. stevia
- 1 tbsp. coconut oil
- 1 tbsp. butter
- Pinch of salt
- 2 tbsp. frozen raspberries or blueberries
- In a small saucepan and on a med heat, add the flours, milk and salt.
- Whisk together quickly.
- Add the stevia, followed by the fats and berries. (I use frozen berries)
- Whisk together again.
- Continue to whisk together until a nice porridge has formed.
- Keep whisking the whole time as it may stick to the bottom of pan.
- Spoon into a bowl and serve with additional berries, butter or coconut oil.
- Eat and enjoy!
My Favorite Low Carb Keto Breakfast – Complete Guide : Coconut Flour Crepes
These Low Carb Coconut Flour Crepes aren’t just effortless to prepare but end in perfect, thin pancakes. Fill them with sweet or savory low carb fillings for ones perfect breakfast!
And breakfast could be as basic as a little bit cream cheese and lower carbohydrate jam. But, absolutely nothing is being a savory crepe; accompanied by a delectable filing, baked during the oven, and topped along with a creamy or cheesy sauce — that’s good eatin’at that time!
- 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.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Muffins
Developing a low carb muffins recipe is not really too hard. The most crucial is they must be moist, that has a real muffin-like crumb, but no aftertaste or dense, heavy feel. There are particular options when buying a recipe for your reduced carbohydrate muffins. Almond flour, coconut flour, and flaxseed meal include the main lower carb options.
Coconut flour happens to be more dense and dry. You are able to make good muffins by using it, like definitely the paleo cornbread muffins, which I actually do enjoy. But, it wasn’t the texture I became choosing with the keto muffins. Instead, that time the expectation was extra light and airy.
Flaxseed meal is alright but doesn’t taste like a proper blueberry muffin. Since Need be ultra moist blueberry muffins that taste like the real thing, I opted to utilize blanched almond flour.
So long as you might not have a nut allergy, almond flour blueberry muffins are actually the best option by a taste and texture perspective. If you do have an almond allergy, the next best thing is nut flour, just like macadamia nut flour.
If all nuts are out, sunflower seed meal should work. That’s just ground sunflower seeds, by the way. The muffins may turn green, so you shouldn’t alarmed hopefully 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.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Cauliflower Hash Browns
We use cauliflower ALL THE TIME. Of our lower carbohydrate cauliflower recipes, these cauliflower hash browns just might be our favorite! They will be the perfect mix off simplicity and deliciousness. So the procedure looking to get an easy lower carbohydrate hash brown recipe, look no further!
What Everyone loves most about these healthy hash browns, besides the lower net carb count, is how easy they are simply to make. With only three ingredients you have who you are a standalone meal or even delicious side that unites many different foods! You can have it for breakfast, lunch or dinner. Another awesome feature these is that they are cauliflower hash brown patties. To help you to toss them in your fridge and reheat them at the 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!
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Banana Bread
This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. No-one can assertain it’s keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.
So it is possible to secret to this fact keto banana bread recipe? Perhaps you have decipher it out yet? You never absolutely need bananas to build this reduced carbohydrate banana bread recipe; simply employ natural banana extract.
Extracts are the trick ingredient to help with making nearly every high-sugar or high-carb food possible again on your sugar-free or low carbohydrate diet. Slightly more of which I strive, the harder convinced of the I get.
And merely clarify, Objective,i’m not sharing those artificial “imitation” extracts. Dissatisfaction those!
- 3 ripe bananas 2 mashed, 1 sliced in half length wise
- 3/4 cup (3 oz/85g) almond flour
- 1/4 cup (3/4 oz/21g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup (2 1/2 oz/71g) sugar free maple syrup, maple syrup or honey
- 1/2 cup (1 1/2 oz/43g) walnuts, roughly chopped
- Pre-heat your oven to 350°F (180°C), then line a 9×5 inch loaf tin with parchment paper. Set aside.
- In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon.
- In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
- Fold the wet ingredients into the dry until a batter is formed.
- Lastly, fold in the chopped walnuts — reserving some to sprinkle over the top of the bread.
- Transfer the batter to your lined baking tin.
- Lay the two halves of the whole sliced banana on the top and sprinkle over the reserved walnuts.
- Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- When the bread is done remove from the oven and allow to cool slightly before removing from the tin.
- Slice and serve warm or room temperature.
- Cover and store in the refrigerator for up to 4 days.
My Favorite Low Carb Keto Breakfast – Complete Guide : Brussels Sprouts Hash
Brussels sprouts, like other cruciferous vegetables, contain low to moderate measure of carbohydrates. They have a low glycemic load (GL) and are a wonderful method of obtaining vitamin A, C and B and potassium. Depending on USDA database, you can get 5.1 grams of net carbs per 100 grams. It means that as a way to stay in ketosis, you shouldn’t have greater than a cup or two. The easiest method to eat enjoy them is either vegetable stir-fries and bakes together compared to other vegetables.
Except for their suitability for the ketogenic diet, people often wonder how to make easy Brussels sprouts taste delicious. The more common fear is that they will almost allways be mushy and provide predominant taste which some people don’t like. Brussels sprouts should be 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.
My Favorite Low Carb Keto Breakfast – Complete Guide : Breakfast Sausage Sandwich
For anyone who is following a low carbohydrate or keto diet, then you might have maybe gotten pretty bored of plain old bacon and eggs for breakfast. Even though they are two of my absolute favorite foods, I’m sure always researching to pep up low carbohydrate breakfast foods. When you’re only starting and are searhing for recipes to help you become fat adapted and reveal into ketosis, then this recipe is the right method to start. Perfectly short of carbs and loaded with 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.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Smoothie
Most smoothies blast you with high-fructose fruits or inflammatory dairy — all within a delivery system intended to offer sugar rush. Keto smoothie recipes are the solution: With healthy fat and fiber, you’ll feel enthusiastic about every sip.
This keto smoothie recipe is filled with healthy fats and low carbs to satisfy your macros — with no crash-worthy sugar or dairy.
Mint Coco Keto Smoothie Recipe
- 4oz full fat coconut milk
- 1/2 avocado
- 1/2 cup frozen cauliflower
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp chopped mint
- 1 scoop collagen protein
- 1 tbsp cacao powder
- Dash of ceylon cinnamon
- 4oz water
- Dash of himalayan sea salt
Coconut flakes, chia seeds, flaxseeds, hemp seeds, pumpkin seeds, sliced macadamia nuts
Throw all ingredients into a blender and blend until very smooth and creamy. Enjoy!
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Bagels
The whole set of flavors of the preferred Bagel, but without many of the carbs and gluten.
If there’s anything people are more likely to miss even on a keto lower carbohydrate eating habits, in many cases it’s bread. And there are several reduced carbohydrate bread recipes on the blog, but difficult to do have that chewy bagel quality. I’m hoping why these keto reduced carbohydrate bagels with almond flour fathead dough will fill that void.
- 2 cups almond flour (get it here)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (I use this brand)
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 3 large eggs, divided
- 3 cups shredded low moisture mozzarella cheese
- 5 tablespoons cream cheese
- 3 tablespoons Everything Bagel Seasoning
- Preheat oven to 425°.
- Line a rimmed baking sheet with parchment paper or a Silpat.
- In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning.
- Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
- Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
- In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds.
- Remove from microwave and stir to combine.
- Return to microwave for 1 additional minute.
- Mix until well combined.
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture.
- Mix until all ingredients are well incorporated.
- If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
- Divide the dough into 6 equal portions.
- Roll each portion into a ball.
- Gently press your finger into the center of each dough ball to form a ring.
- Stretch the ring to make a small hole in the center and form it into a bagel shape.
- Brush the top of each bagel with the egg wash.
- Top each bagel with Everything Bagel Seasoning.
- Bake on the middle rack for 12-14 minutes or until golden brown.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Breakfast Sandwich
Obviously, the optimal lower carbohydrate diet doesn’t necessarily have confidence in low-carb substitutions to high-carb food. An ideal 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 ways! And as you do, it’s so more desirable to produce a reduced carbo alternative than to get the high carb junk.
This keto and lower carb breakfast sandwich really hits the spot whenever I miss “in the same manner I did previously eat.”
- 1/4 cup almond flour
- 1 tsp coconut oil melted
- 1 large egg or 2 egg whites for lower fat
- 1 tsp baking powder
- salt and pepper to taste
- Whisk together the egg and coconut oil in a small microwaveable bowl.
- Add the almond flour, baking powder, salt and pepper and stir well until fully combined.
- Microwave on high for 60 seconds.
- Check the consistency to see if the center is set. If not set, microwave another 30 seconds or until set.
- Remove the sandwich from microwave and cool 2 minutes in the bowl until removing with a mini spatula and slicing in half.
*You can make these Low Carb Breakfast Sandwiches in the morning for a quick breakfast. Top it with eggs or another lean protein with a veggie for a satisfying meal. They also double, triple for lunch sandwiches or a dinner side. They’re hearty, thick, and filling!
My Favorite Low Carb 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 one of our favorites now to begin with the day. I get them to fresh when you have enough time, or take out frozen ones when I’m in a very rush. Amazing for both!
- 1/4 cup coconut flour about 25g
- 1/4 cup heavy cream sour cream works too
- 3 eggs add another if batter is too thick
- 1 packet stevia
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt or more to taste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- water optional
- Whisk together butter, cream, stevia, salt, eggs and vanilla extract.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Let batter sit to thicken (15-30 minutes may be needed).
- Lightly oil skillet and heat over medium heat.
- Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
- Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.
My Favorite Low Carb Keto Breakfast – Complete Guide : Keto Breakfast Tacos
Change your takeaway food with the easy-to-make keto tacos. Though they’ve created an excellent low-carb breakfast burrito alternative, the combo of flavors is actually a fiesta in your mouth that you can get for virtually any meal, any moment of day.
- 1 tablespoon grass-fed ghee
- 1 tablespoon Brain Octane Oil
- 1 medium organic avocado
- 2 pasture-raised eggs
- 2 slices cooked uncured all natural bacon
- 3 tablespoons diced cooked organic sweet potatoes
- 1/4 teaspoon Himalayan pink salt
- 1/4 cup chopped organic romaine lettuce
- Optional: garnish of organic micro cilantro
- Heat a small skillet to medium heat and add 1 tablespoon of ghee.
- Crack one egg into the center of the skillet and pierce the yolk.
- Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked.
- Remove from pan and place on a paper towel or parchment paper-lined plate.
- Repeat with other egg. These will be your taco shells.
- In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.
- Divide avocado mixture evenly and spread half on each egg taco shell.
- Top each taco with half of the chopped romaine lettuce.
- Place one slice of bacon and half of the diced sweet potatoes on each taco.
- Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
- Fold in half and eat as a taco.
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