Breakfast is the most important meal of the day if you are on a keto diet or not. Breakfast breaks the overnight fasting period and it kick-starts your metabolism, helping you burn calories throughout the day. Breakfast also gives you the energy you need to get things done. These keto breakfast recipes supply fats and protein in amounts suitable for the ketogenic diet.
Keto means a ketogenic diet that has low carbohydrates values. These keto breakfast recipes have low carbs. Many people who follow the ketogenic diet prefer to track net carbs rather than total carbs. To calculate net carbs, you simply take the total carb count of the meal and subtract the grams of fiber since fiber cannot be digested. I have shown the net carbs and total carbs in each recipe for your better understanding.
Starting your day with a nutritious and satisfying keto breakfast is crucial for maintaining energy levels and staying on track with your dietary goals. The ketogenic diet focuses on high-fat, low-carb foods, making it essential to find breakfast options that not only adhere to these guidelines but also taste delicious. From eggs to smoothies, there are plenty of keto-friendly breakfast ideas to choose from that will keep you full and energized all morning.
30 Keto Breakfast Recipes
Following is the complete list of my amazing 30 Keto Breakfast recipes that you can enjoy if you are on a keto diet.
1. Cinnamon Coconut Bread
Cinnamon Coconut Bread
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Equipment
- Oven
Ingredients
- ½ cup coconut flour
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch salt
- 6 tablespoons canned coconut milk
- 3 tablespoons melted coconut oil
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- 3 large eggs whisked
- Liquid stevia extract
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Combine the coconut flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl and stir well.
- In another bowl, whisk together the coconut milk, oil, water, vinegar, and eggs.
- Stir the wet ingredients into the dry, then sweeten to taste with stevia.
- Spread the batter in the pan and cook for 25 to 30 minutes, then let cool.
Nutrition Info (Per Serving):
- Calories: 160 kcal
- Fat: 12 g
- Protein: 4.5 g
- Carbs: 9 g
- Fiber: 5.5 g
- Net Carbs: 3.5 g
2. Pumpkin Spice Waffles
Pumpkin Spice Waffles
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Ingredients
- 4 large eggs separated into whites and yolks
- 3 tablespoons coconut flour
- 3 tablespoons powdered erythritol
- 1 ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- ½ cup pumpkin puree
Instructions
- Separate the eggs into two different mixing
- Whip the egg whites until stiff peaks form then set
- Whisk the egg yolks with the coconut flour, erythritol, baking powder, vanilla, cinnamon, nutmeg, and cloves in the other
- Add the pumpkin puree, whisking until combined, then gently fold in the egg
- Preheat the waffle iron and grease with cooking
- Spoon about ½ cup of batter into the
- Cook the waffle according to the manufacturer’s
- Remove the waffle to a plate and repeat with the remaining
Nutrition Info (Per Serving):
- 265 kcal calories
- 13.5g fat
- 16g protein
- 20g carbs
- 10g fiber
- 10g net carbs
3. Flaxseed Muffins
Keto Flaxseed Muffins
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Equipment
- Oven
Ingredients
- ¾ cups almond flour
- ¼ cup ground flaxseed
- ¼ cup powdered erythritol
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup canned coconut milk
- ¼ cup coconut oil melted
- ¼ cup fresh lemon juice
- 3 large eggs
- 2 tablespoons grated lemon peel
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper
- Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing
- In a separate bowl, whisk together the coconut milk, coconut oil, lemon juice, and
- Stir the wet ingredients into the dry until just
- Fold in the grated lemon
- Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out
- Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.
Nutrition Info (Per Serving):
- 120 calories
- 11g fat
- 3.5g protein
- 3g carbs
- 1.5g fiber
- 1.5g net carbs
4. Cream Sausage Omelet
Cream Sausage Omelet
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Ingredients
- 3 large eggs whisked
- 1 tablespoon heavy cream
- Salt and pepper
- 1 slice uncooked bacon chopped
- 1 ounce breakfast sausage crumbled
- ¼ cup diced ham
Instructions
- Whisk together the eggs, heavy cream, salt, and pepper in a small
- Cook the bacon in a small skillet over medium-high
- When the bacon is crisp, spoon it off into a
- Cook the sausage in the skillet until browned, then add to the bowl with the bacon.
- Reheat the skillet with the grease from the bacon and
- Pour in the whisked eggs and cook until the bottom of the egg starts to
- Tilt the pan to spread the egg and cook until almost
- Sprinkle the bacon, sausage, and ham over half the omelet and fold it
- Let the omelet cook until the eggs are set, then serve
Nutrition Info (Per Serving):
- 470 calories
- 35.5g fat
- 34g protein
- 3g carbs
- 0.5g fiber
- 2.5g net carbs
5. Swiss Bacon Waffles
If you miss the crunch of cereal, there are keto-friendly alternatives that can satisfy your cravings. Homemade granola made from nuts, seeds, and a bit of coconut can be enjoyed with unsweetened almond milk or full-fat Greek yogurt. You can customize the flavors by adding cinnamon, vanilla extract, or a handful of berries. This crunchy option provides a delightful and nutritious breakfast or snack that fits perfectly within the ketogenic diet framework.
Swiss Bacon Waffles
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Ingredients
- 6 slices uncooked bacon
- 4 large eggs separated into whites and yolks
- 3 tablespoons coconut flour
- 1 ¼ teaspoon baking powder
- Salt and pepper
- 3 tablespoons unsweetened almond milk
- ½ cup shredded Swiss cheese
- ¼ cup sour cream
Instructions
- Cook the bacon in a skillet until crisp then coarsely chop into a
- Spoon out 3 tablespoons of the bacon grease and set it
- Separate the eggs into two different mixing
- Whip the egg whites until stiff peaks form then set
- Whisk the egg yolks with the coconut flour, erythritol, baking powder, salt, and pepper in the other
- Add the almond milk and bacon grease to the second bowl while whisking then gently fold in the egg whites until just
- Stir in the shredded Swiss cheese and half the chopped
- Preheat the waffle iron and grease with cooking
- Spoon a heaping ½ cup of batter into the
- Cook the waffle according to the manufacturer’s
- Remove the waffle to a plate and repeat with the remaining
- Serve the waffles topped with sour cream and chopped
Nutrition Info (Per Serving):
- 250 calories
- 16.5g fat
- 17g protein
- 8g carbs
- 4g fiber
- 4g net carbs
6. Cinnamon Roll Waffles
Cinnamon Roll Waffles
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Ingredients
- 4 large eggs separated into whites and yolks
- 3 tablespoons coconut flour
- 3 tablespoons powdered erythritol
- 1 ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- ½ cup heavy cream
Instructions
- Separate the eggs into two different mixing
- Whip the egg whites until stiff peaks form then set
- Whisk the egg yolks with the coconut flour, erythritol, baking powder, vanilla, cinnamon, and nutmeg in the other
- Add the heavy cream, whisking until just combined, then gently fold in the egg
- Preheat the waffle iron and grease with cooking
- Spoon about ½ cup of batter into the
- Cook the waffle according to the manufacturer’s
- Remove the waffle to a plate and repeat with the remaining
Nutrition Info (Per Serving):
- 350 calories
- 24g fat
- 16g protein
- 16g carbs
- 8g fiber
- 8g net carbs
7. Parmesan Spinach Scrambled Eggs
Parmesan Spinach Scrambled Eggs
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Ingredients
- 2 large eggs whisked
- 1 tablespoon heavy cream
- Salt and pepper
- 1 teaspoon coconut oil
- 2 cups fresh baby spinach
- 2 tablespoons grated parmesan cheese
Instructions
- Whisk the eggs together with the heavy cream, salt, and pepper in a
- Heat the coconut oil in a medium skillet over medium
- Stir in the spinach and cook until wilted, about 1 to 2
- Pour in the eggs and cook, stirring occasionally, until just set – about 1 to 2 minutes.
- Stir in the parmesan and serve
Nutrition Info (Per Serving):
- 290 calories
- 23g fat
- 18.5g protein
- 3.5g carbs
- 1.5g fiber
- 2g net carbs
8. Ham, Cheddar, and Chives Omelet
Eggs are a staple in many keto breakfasts due to their versatility and high protein content. Whether you prefer them scrambled, poached, boiled, or made into an omelet, eggs can be paired with various keto-friendly ingredients like cheese, avocado, and low-carb vegetables.
Ham, Cheddar, and Chives Omelet
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Ingredients
- 1 teaspoon coconut oil
- 3 large eggs whisked
- 1 tablespoon heavy cream
- 1 tablespoon chopped chives
- Salt and pepper
- ¼ cup shredded cheddar cheese
- ¼ cup diced ham
Instructions
- Whisk together the eggs, heavy cream, chives, salt, and pepper in a small bowl.
- Heat the coconut oil in a small skillet over medium
- Pour in the whisked eggs and cook until the bottom of the egg starts to
- Tilt the pan to spread the egg and cook until almost
- Sprinkle the ham and cheddar cheese over half the omelet and fold it
- Let the omelet cook until the eggs are set, then serve
Nutrition Info (Per Serving):
- 515 calories
- 42g fat
- 32g protein
- 3.5g carbs
- 0.5g fiber
- 3g net carbs
9. Chocolate Protein Pancakes
Pancakes and waffles can also be adapted to a keto diet by using almond flour or coconut flour instead of traditional flour. Mix these with eggs, baking powder, and a bit of keto-friendly sweetener to create a batter for fluffy pancakes or crispy waffles. Top them with a dollop of whipped cream, a few berries, or a drizzle of sugar-free syrup for a breakfast that feels indulgent but remains low-carb. These breakfast staples can help you maintain your keto lifestyle while enjoying a hearty and delicious meal.
Chocolate Protein Pancakes
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Ingredients
- 1 cup canned coconut milk
- ¼ cup coconut oil
- 8 large eggs
- 2 scoops 40g egg white protein powder
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Liquid stevia extract to taste
Instructions
- Combine the coconut milk, coconut oil, and eggs in a food
- Pulse the mixture several times then add the remaining
- Blend until smooth and well combined – adjust sweetness to
- Heat a nonstick skillet over medium
- Spoon in the batter, using about ¼ cup per
- Cook until bubbles form on the surface of the batter, then carefully
- Let the pancake cook until the underside is
- Transfer to a plate to keep warm and repeat with the remaining
Nutrition Info (Per Serving):
- 455 calories
- 38.5g fat
- 23g protein
- 8g carbs
- 3g fiber
- 5g net carbs
10. Macadamia Almond Flour Muffins
Macadamia Almond Flour Muffins
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Equipment
- Oven
Ingredients
- 1 ¾ cups almond flour
- 1 cup powdered erythritol
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup cashew butter melted
- ¾ cup unsweetened almond milk
- 4 large eggs
- ¼ cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper
- Whisk the almond flour together with the erythritol, cocoa powder, baking powder, and salt in a mixing
- In a separate bowl, whisk together the almond milk, cashew butter, and eggs.
- Stir the wet ingredients into the dry until just combined then fold in the nuts.
- Spoon the batter into the prepared pan and bake for 22 to 25 minutes until a knife inserted in the center comes out
- Cool the muffins in the pan for 5 minutes then turn out onto a wire cooling rack.
Nutrition Info (Per Serving):
- 230 calories
- 20g fat
- 9g protein
- 9g carbs
- 2.5g fiber
- 6.5g net carbs
11. Maple Cranberry Muffins
Maple Cranberry Muffins
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Equipment
- Oven
Ingredients
- ¾ cups almond flour
- ¼ cup ground flaxseed
- ¼ cup powdered erythritol
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup canned coconut milk
- ¼ cup coconut oil melted
- 3 large eggs
- ½ cup fresh cranberries
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper
- Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing
- In a separate bowl, whisk together the coconut milk, coconut oil, eggs, and maple
- Stir the wet ingredients into the dry until just combined, then fold in the cranberries.
- Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out
- Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.
Nutrition Info (Per Serving):
- 125 calories
- 11.5g fat
- 3.5g protein
- 3g carbs
- 1.5g fiber
- 1.5g net carbs
12. Mushroom And Bacon Omelette
Mushroom And Bacon Omelette
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Ingredients
- 3 large eggs whisked
- 1 tablespoon heavy cream
- Salt and pepper
- 2 slices uncooked bacon chopped
- ¼ cup diced mushrooms
- ¼ cup shredded Swiss cheese
Instructions
- Whisk together the eggs, heavy cream, salt, and pepper in a small
- Cook the bacon in a small skillet over medium-high
- When the bacon is crisp, spoon it into a
- Reheat the skillet over medium heat, then add the
- Cook the mushrooms until browned, then spoon into the bowl with the bacon.
- Reheat the skillet with the rest of the
- Pour in the whisked eggs and cook until the bottom of the egg starts to
- Tilt the pan to spread the egg and cook until almost
- Spoon the bacon and mushroom mixture over half the omelet then sprinkle with cheese and fold it
- Let the omelet cook until the eggs are set, then serve
Nutrition Info (Per Serving):
- 475 calories
- 36g fat
- 34g protein
- 4g carbs
- 0.5g fiber
- 3.5g net carbs
13. Almond Cinnamon Porridge
Almond Cinnamon Porridge
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Ingredients
- 1 tablespoon butter
- 1 tablespoon coconut flour
- 1 large egg whisked
- ⅛ teaspoon ground cinnamon
- Pinch salt
- ¼ cup canned coconut milk
- 1 tablespoon almond butter
Instructions
- Melt the butter in a small saucepan over low
- Whisk in the coconut flour, egg, cinnamon, and
- Add the coconut milk while whisking and stir in the almond butter until smooth.
- Simmer on low heat, stirring often, until heated
- Spoon into a bowl and serve.
Nutrition Info (Per Serving):
- 470 calories
- 42g fat
- 13g protein
- 15g carbs
- 8g fiber
- 7g net carbs
14. Vanilla Chai Smoothie
Smoothies can also be a great way to start your day on a keto diet. Traditional smoothies often contain high amounts of sugar from fruits and yogurt, but you can create a keto-friendly version using unsweetened almond milk, a handful of berries, and a scoop of protein powder. Adding spinach or kale boosts the nutritional value without significantly increasing the carb count. For added creaminess and healthy fats, include half an avocado or a tablespoon of chia seeds. Smoothies are not only quick and easy but also a nutrient-dense meal that can be enjoyed even when you are short on time.
Vanilla Chai Smoothie
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Ingredients
- 1 cup unsweetened almond milk
- ½ cup full-fat yogurt plain
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch ground cloves
- Pinch ground cardamom
- Liquid stevia extract to taste
Instructions
- Combine all of the ingredients in a
- Pulse the ingredients several times then blend
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 115 calories
- 7.5g fat
- 5g protein
- 7.5g carbs
- 1g fiber
- 6.5g net carbs
15. Strawberry Rhubarb Smoothie
Strawberry Rhubarb Smoothie
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Ingredients
- 1 small stalk rhubarb sliced
- ¼ cup frozen sliced strawberries
- ¾ cup unsweetened cashew milk
- ½ cup full-fat yogurt plain
- 1 ounce raw almonds
- ½ teaspoon vanilla extract
- Liquid stevia extract to taste
Instructions
- Combine the rhubarb, strawberries, and almond milk in a
- Pulse the ingredients several
- Add the remaining ingredients and blend until
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 285 calories
- 20g fat
- 11g protein
- 17.5g carbs
- 5g fiber
- 12.5g net carbs
16. Keto Cheese Muffins
Keto Cheese Muffins
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Equipment
- Oven
Ingredients
- 1 tablespoon butter
- ½ cup diced yellow onion
- 12 large eggs whisked
- ½ cup canned coconut milk
- ¼ cup sliced green onion
- Salt and pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded Swiss cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F and grease a muffin pan with cooking
- Melt the butter in a medium skillet over medium
- Add the onions then cook for 3 to 4 minutes until
- Divide the mixture among the muffin
- Whisk together the eggs, coconut milk, green onions, salt, and pepper, then spoon into the muffin
- Combine the three cheeses in a bowl and sprinkle over the egg
- Bake for 20 to 25 minutes until the egg is
Nutrition Info (Per Serving):
- 150 calories
- 11.5g fat
- 10g protein
- 2g carbs
- 0.5g fiber
- 1.5g net carbs
17. Chocolate Protein Smoothie
Chocolate Protein Smoothie
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Ingredients
- 1 cup unsweetened almond milk
- ½ cup full-fat yogurt plain
- ¼ cup chocolate egg white protein powder
- 1 tablespoon coconut oil
- 1 tablespoon unsweetened cocoa powder
- Liquid stevia extract to taste
Instructions
- Combine the almond milk, yogurt, and protein powder in a
- Pulse the ingredients several times then add the rest and blend until smooth.
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 345 calories
- 22g fat
- 29g protein
- 12g carbs
- 3g fiber
- 9g net carbs
18. Broccoli Kale Scrambled Eggs
Broccoli Kale Keto Scrambled Eggs
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Ingredients
- 2 large eggs whisked
- 1 tablespoon heavy cream
- Salt and pepper
- 1 teaspoon coconut oil
- 1 cup fresh chopped kale
- ¼ cup frozen broccoli florets thawed
- 2 tablespoons grated parmesan cheese
Instructions
- Whisk the eggs together with the heavy cream, salt, and pepper in a
- Heat 1 teaspoon coconut oil in a medium skillet over medium
- Stir in the kale and broccoli then cook until the kale is wilted, about 1 to 2 minutes.
- Pour in the eggs and cook, stirring occasionally, until just
- Stir in the parmesan cheese and serve
Nutrition Info (Per Serving):
- 315 calories
- 23g fat
- 19.5g protein
- 10g carbs
- 1.5g fiber
- 8.5g net carbs
19. Crispy Keto Waffles
Crispy Keto Waffles
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Ingredients
- 4 large eggs separated into whites and yolks
- 3 tablespoons coconut flour
- 3 tablespoons powdered erythritol
- 1 ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch ground cloves
- Pinch ground cardamom
- 3 tablespoons coconut oil melted
- 3 tablespoons unsweetened almond milk
Instructions
- Separate the eggs into two different mixing
- Whip the egg whites until stiff peaks form then set
- Whisk the egg yolks with the coconut flour, erythritol, baking powder, vanilla, cinnamon, cardamom, and cloves in the other
- Add the melted coconut oil to the second bowl while whisking then whisk in the almond
- Gently fold in the egg whites until just
- Preheat the waffle iron and grease with cooking
- Spoon about ½ cup of batter into the
- Cook the waffle according to the manufacturer’s
- Remove the waffle to a plate and repeat with the remaining batter
Nutrition Info (Per Serving):
- 215 calories
- 17g fat
- 8g protein
- 8g carbs
- 4g fiber
- 4g net carbs
20. Tomato Mozzarella Egg Muffins
Tomato Mozzarella Egg Muffins
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Ingredients
- 1 tablespoon butter
- 1 medium tomato finely diced
- ½ cup diced yellow onion
- 12 large eggs whisked
- ½ cup canned coconut milk
- ¼ cup sliced green onion
- Salt and pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and grease a muffin pan with cooking
- Melt the butter in a medium skillet over medium
- Add the tomato and onions then cook for 3 to 4 minutes until
- Divide the mixture among the muffin
- Whisk together the eggs, coconut milk, green onions, salt, and pepper, then spoon into the muffin
- Sprinkle with cheese then bake for 20 to 25 minutes until the egg is set
Nutrition Info (Per Serving):
- 135 calories
- 10.5g fat
- 9g protein
- 2g carbs
- 0.5g fiber
- 1.5g net carbs
21. Nutty Pumpkin Smoothie
Nutty Pumpkin Smoothie
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Ingredients
- 1 cup unsweetened cashew milk
- ½ cup pumpkin puree
- ¼ cup heavy cream
- 1 tablespoon raw almonds
- ¼ teaspoon pumpkin pie spice
- Liquid stevia extract to taste
Instructions
- Combine all of the ingredients in a
- Pulse the ingredients several times, then blend until
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 205 calories
- 16.5g fat
- 3g protein
- 13g carbs
- 4.5g fiber
- 8.5g net carbs
22. Detoxifying Keto Green Smoothie
Detoxifying Keto Green Smoothie
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Ingredients
- 1 cup fresh chopped kale
- ½ cup fresh baby spinach
- ¼ cup sliced celery
- 1 cup water
- 3 to 4 ice cubes
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut oil
- Liquid stevia extract to taste
Instructions
- Combine the kale, spinach, and celery in a
- Pulse the ingredients several
- Add the remaining ingredients and blend until
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 160 calories
- 14g fat
- 2.5g protein
- 8g carbs
- 2g fiber
- 6g net carbs
23. Sheet Pan Eggs with Ham and Pepper Jack
Sheet Pan Eggs with Ham and Pepper Jack
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Ingredients
- 12 large eggs whisked
- Salt and pepper
- 2 cups diced ham
- 1 cup shredded pepper jack cheese
Instructions
- Preheat the oven to 350°F and grease a rimmed baking sheet with cooking spray.
- Whisk the eggs in a bowl with salt and pepper until
- Stir in the ham and cheese until well
- Pour the mixture in the baking sheet and spread into an even
- Bake for 12 to 15 minutes until the egg is
- Let cool slightly then cut into squares to serve
Nutrition Info (Per Serving):
- 235 calories
- 15g fat
- 21g protein
- 2.5g carbs
- 0.5g fiber
- 2g net carbs
24. Protein Cinnamon Pancakes
Protein Cinnamon Pancakes
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Ingredients
- 1 cup canned coconut milk
- ¼ cup coconut oil
- 8 large eggs
- 2 scoops 40g egg white protein powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- Liquid stevia extract to taste
Instructions
- Combine the coconut milk, coconut oil, and eggs in a food
- Pulse the mixture several times then add the remaining
- Blend until smooth and well combined – adjust sweetness to
- Heat a nonstick skillet over medium
- Spoon in the batter, using about ¼ cup per
- Cook until bubbles form on the surface of the batter then carefully
- Let the pancake cook until the underside is
- Transfer to a plate to keep warm and repeat with the remaining
Nutrition Info (Per Serving):
- 440 calories
- 38g fat
- 22g protein
- 5.5g carbs
- 1.5g fiber
- 4g net carbs
25. Keto Western Omelet
Keto Western Omelet
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Ingredients
- 2 teaspoons coconut oil
- 3 large eggs whisked
- 1 tablespoon heavy cream
- Salt and pepper
- ¼ cup diced green pepper
- ¼ cup diced yellow onion
- ¼ cup diced ham
Instructions
- Whisk together the eggs, heavy cream, salt, and pepper in a small
- Heat 1 teaspoon coconut oil in a small skillet over medium
- Add the peppers, onions, and ham then sauté for 3 to 4
- Spoon the mixture into a bowl and reheat the skillet with the rest of the
- Pour in the whisked eggs and cook until the bottom of the egg starts to
- Tilt the pan to spread the egg and cook until almost
- Spoon the veggie and ham mixture over half the omelet and fold it
- Let the omelet cook until the eggs are set then serve
Nutrition Info (Per Serving):
- 415 calories
- 32.5g fat
- 25g protein
- 6.5g carbs
- 1.5g fiber
- 5g net carbs
26. Almond Butter Muffins
Almond Butter Muffins
Keto recipes for muffin lovers. You can enjoy this at breakfast or as a snack.
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Equipment
- Oven
Ingredients
- 2 cups almond flour
- 1 cup powdered erythritol
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup almond butter warmed
- ¾ cup unsweetened almond milk
- 4 large eggs
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper
- Whisk the almond flour together with the erythritol, baking powder, and salt in a mixing
- In a separate bowl, whisk together the almond milk, almond butter, and eggs.
- Stir the wet ingredients into the dry until just
- Spoon the batter into the prepared pan and bake for 22 to 25 minutes until a knife inserted in the center comes out
- Cool the muffins in the pan for 5 minutes then turn out onto a wire cooling rack.
Nutrition Info (Per Serving):
- 135 calories
- 11g fat
- 6g protein
- 4g carbs
- 2g fiber
- 2g net carbs
27. Beets and Blueberry Smoothie
Beets and Blueberry Smoothie
Easy to make and protein powered smoothie. Great in taste and great for health.
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Equipment
- Blender
Ingredients
- 1 cup unsweetened coconut milk
- ¼ cup heavy cream
- ¼ cup frozen blueberries
- 1 small beet peeled and chopped
- 1 teaspoon chia seeds
- Liquid stevia extract to taste
Instructions
- Combine the blueberries, beets, and coconut milk in a
- Pulse the ingredients several
- Add the remaining ingredients and blend until
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 215 calories
- 17g fat
- 2.5g protein
- 15g carbs
- 5g fiber
- 10g net carbs
28. Almond Butter Protein Smoothie
Almond Butter Protein Smoothie
A great low carb keto friendly recipe you can enjoy in breakfast or anytime.
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Ingredients
- 1 cup unsweetened almond milk
- ½ cup full-fat yogurt plain
- ¼ cup vanilla egg white protein powder
- 1 tablespoon almond butter
- Pinch ground cinnamon
- Liquid stevia extract to taste
Instructions
- Combine the almond milk and yogurt in a
- Pulse the ingredients several
- Add the remaining ingredients and blend until
- Pour into a large glass and enjoy
Nutrition Info (Per Serving):
- 315 calories
- 16.5g fat
- 31.5g protein
- 12g carbs
- 2.5g fiber
- 9.5g net carb
29. Kale Avocado Smoothie
Kale Avocado Smoothie
Kale Avocado Smoothie is a quick and easy keto recipe that is a great choice if you are on ketogenic diet.
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Equipment
- Blender
Ingredients
- 1 cup fresh chopped kale
- ½ cup chopped avocado
- ¾ cup unsweetened almond milk
- ¼ cup full-fat yogurt plain
- 3 to 4 ice cubes
- 1 tablespoon fresh lemon juice
- Liquid stevia extract to taste
Instructions
- Combine the kale, avocado, and almond milk in a blender.
- Pulse the ingredients several times.
- Add the remaining ingredients and blend until smooth.
- Pour into a large glass and enjoy immediately.
Nutrition Info (Per Serving):
- 250 calories
- 19g fat
- 6g protein
- 17.5g carbs
- 6.5g fiber
- 11g net carbs
30. Sheet Pan Eggs with Veggies and Parmesan
Sheet Pan Eggs with Veggies and Parmesan
Sheet Pan Eggs with Veggies and Parmesan is easy to make low carb and keto recipe for breakfast.
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Equipment
- Oven
Ingredients
- 12 Eggs
- salt and pepper
- 1 small red pepper diced
- 1 small yellow onion chopped
- 1 cup diced mushrooms
- 1 cup diced zucchini
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 350°F and grease a rimmed baking sheet with cooking spray.
- Whisk the eggs in a bowl with salt and pepper until frothy.
- Stir in the peppers, onions, mushrooms, and zucchini until well combined.
- Pour the mixture in the baking sheet and spread into an even layer.
- Sprinkle with parmesan and bake for 12 to 15 minutes until the egg is set.
- Let cool slightly, then cut into squares to serve.
Nutrition Info (Per Serving):
- 215 calories
- 14g fat
- 18.5g protein
- 5g carbs
- 1g fiber
- 4g net carbs
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