Keto Breakfast Ideas
Our latest video offers an exciting and delicious way to start your day with keto breakfast ideas. Watch this video as we help guide you through a range of healthy and tasty options that are perfect for anyone following a keto diet. Don't miss out on this essential guide to healthy eating!
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BACON & SPINACH OMELETTE
Ingredients:
-2 large eggs
-2 strips of bacon
-1/4 cup of fresh spinach
-Salt and pepper to taste
-1 tbsp of olive oil
Instructions:
1. Cook the bacon strips in a pan until crispy. Remove the bacon from the pan and place it on a paper towel to drain.
2. In the same pan, add 1 tbsp of olive oil and heat it.
3. Beat 2 large eggs in a bowl and season them with salt and pepper.
4. Add the eggs to the pan and tilt the pan to distribute the eggs evenly.
5. Once the eggs begin to set, add the cooked bacon and fresh spinach to one side of the omelet.
6. Use a spatula to fold the other side of the omelet over the filling.
7. Cook the omelette for an additional minute or until the eggs are fully cooked.
8. Carefully slide the omelet onto a plate and serve.
KETO PANCAKES
Ingredients:
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp erythritol (or other low-carb sweetener)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any low-carb milk)
- 1/2 tsp vanilla extract
- 1 tbsp butter or coconut oil for cooking
Instructions:
1. In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet over medium heat and melt 1 tbsp of butter or coconut oil.
5. Spoon 2-3 tbsp of the batter onto the skillet to form each pancake.
6. Cook for 2-3 minutes, or until bubbles form on the surface.
7. Flip the pancake and cook for another 1-2 minutes or until golden brown.
8. Repeat until all the batter is used up.
-Serve the pancakes with your favourite keto-friendly toppings, such as sugar-free maple syrup, berries, or whipped cream.
RASBERRY & CHIA PUDDING
Ingredients:
- 1/2 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 1/4 cup heavy cream
- 1/4 cup fresh raspberries
- 2 tbsp low-carb sweetener (such as erythritol)
- 1/2 tsp vanilla extract
Instructions:
1. In a medium bowl, whisk together chia seeds, almond milk, heavy cream, sweetener, and vanilla extract.
2. Mix well and let the mixture sit for at least 30 minutes in the refrigerator. This allows the chia seeds to absorb the liquid and create a pudding-like texture.
3. Once the pudding has thickened, divide it into 2-3 serving bowls.
-Top each serving with fresh raspberries and enjoy!
(This raspberry and chia pudding is one of my favourites! So perfect for a keto diet. It's loaded with fiber, protein, and healthy fats, making it a nutritious and filling option. Try it out and enjoy the delicious taste and health benefits!
BLUEBERRY SCONES (100% Keto friendly)
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup low-carb sweetener (such as erythritol)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold unsalted butter, cut into small pieces
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
Instructions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
4. In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Gently fold in the fresh blueberries.
Place the dough on the prepared baking sheet and shape it into a disc about 1 inch thick.
7. Use a sharp knife to cut the dough into 8 wedges.
8. Bake for 20-25 minutes or until the scones are golden brown.
8. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfect on-the-go keto breakfast! This recipe never disappoints!
ORANGE CHIA MUFFINS (100% Keto friendly)
Ingredients:
- 2 cups almond flour
- 1/4 cup chia seeds
- 1/4 cup low-carb sweetener (such as erythritol)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together almond flour, chia seeds, sweetener, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, orange juice, orange zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
I hope you will enjoy this recipe as much as I do! They are so delicious out the oven and the smell will just take over! These muffins are packed with fiber, protein, and healthy fats, making them a nutritious and filling option for breakfast or a snack. Try them out and enjoy the amazing taste and health benefits!
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