What Can I Eat For Breakfast On Keto? - 3 Delicious Keto Diet Breakfast Recipes

What Can I Eat For Breakfast On Keto? – 3 Delicious Keto Diet Breakfast Recipes

So what can I eat for breakfast on keto? Well, here you got 3 delicious keto diet breakfast recipes.
The recipes are divided into an overview that shows cooking and preparing time, how many servings, nutritional info. Then a how-to section and a what you need section.

Happy cooking 🙂

1 BREAKFAST PIZZA

What Can I Eat For Breakfast On Keto? Breakfast PizzaTABLE OF CONTENTS
Overview
How To
What You Need

OVERVIEW

KETO – NUT FREE – DAIRY FREE
PREP TIME: 10 MINUTES
COOK TIME 25 MINUTES
YIELD: One pizza (6 servings)

NUTRITIONAL INFO ( PER SERVING)
Calories: 571
Fats 53.5 g
Protein 19.5 g
Carbs 5.8 g
Fiber 5 g

HOW TO

Preheat the oven to 325°F. Grease a 9½-by-13-inch sheet pan or an 8-inch cast-iron skillet with bacon fat.

Make the crust: Whip the egg whites and cream of tartar in a clean, dry, nonreactive metal bowl until very stiff (l use a stand mixer and let it go for 5 minutes). Slowly sift the protein powder into the whites while whisking.

Place the yolks and dried Italian spices in a small bowl and beat with a fork until combined. Using a spatula, gently fold the beaten yolks into the whites.

Spoon the egg mixture into the prepared pan. Smooth it out across the bottom of the pan and work it up the sides to create a lip on the edges.

Bake until golden brown on the top  17 minutes.

Remove the pizza crust from the oven and brush it with the MCT oil. Top with the sauce, bacon and/or sausage, herbs, and any additional toppings of your choosing.

Crack each egg into an individual ramekin, then carefully slip them onto the pizza. Shake on a little salt and pepper.

put the pizza in the oven and bake it for 6 to 8 minutes, until the eggs are just set and golden.

Drizzle the hollandaise on top and serve.

WHAT YOU NEED

Bacon fat or coconut oil spray, for the pan

6 large eggs, separated
‘⁄2 teaspoon cream of tartar

‘⁄4 cup unflavored egg white protein (or ‘⁄2 cup unflavored whey protein if not dairy-sensitive)

2 teaspoons dried Italian spices (optional)

1 tablespoon MCT oil, for brushing
1 cup Pizza Sauce

6 cooked bacon slices and/or ‘⁄2 pound  crumbled cooked breakfast sausage

Several handfuls of chopped fresh herbs

3 large eggs

Fine sea salt and fresh ground black pepper

1 cup Dairy-Free Hollandaise made with

bacon fat (page 47), for serving

ADDITlONAL TOPPlNG SUGGESTIONS

Sliced green bell pepper
Sliced onion
Sliced mushrooms

2 FlOATING ISLAND

What Can I Eat For Breakfast On Keto? FlOATING ISLANDTABLE OF CONTENTS
Overview
How To
What You Need

OVERVIEW

KETO
PREP TIME: 25 MINUTES
COOK TIME 30 MINUTES
YIELD: 4 servings

NUTRITIONAL INFO ( PER SERVING)
Calories: 181
Fats 14.2 g
Protein 10.5 g
Carbs 1.7 g
Fiber 1 g

HOW TO

Make the custard: In a medium saucepan, and bring 2 cups of the almond milk to a boil and remove from the heat.

Split the vanilla bean lengthwise in and add it to the almond milk.
Cover and steep for about 15 minutes. Scrape the seeds from the vanilla and return them to the almond milk; discard the pod.

In a small bowl, mix all the egg yolks with V3 cup of the erythritol and the salt until thick and pale yellow ln color.

Pour the almond milk mixture very slowly into the sweetened egg yolks while beating them continuously.

Pour the mixture back into the saucepan again and gently cook it with low heat, stirring it constantly, until it forms a custard thick enough to coat the back of a spoon, 15 to 20 minutes.
(If you do this step too quickly or over higher heat, the eggs will scramble.)

Pour the custard through a ñne-mesh strainer into a shallow serving dish. Set aside. If you are making extra, refrigerate in an airtight container until ready to use.
Can be served warm or chilled.

Make the “islands”: Beat the egg whites until stiff peaks form, then very slowly add the remaining 1⁄3 cup of erythritol while beating.

Place the remaining 2 cups of almond milk in a sauté pan or other large, shallow pan and bring to a low simmer.

Using a large slotted spoon, form 2-by-3-inch egg shapes out of the whites and poach them in the almond milk for 30 seconds on each side.
You should end up with 8 “islands” Do not overcook. Put the islands on a clean towel to drain.

Assemble: Divide the custard among 4 small serving bowls. Carefully arrange the islands in the custard, 2 per bowl.
Drizzle the syrup over the islands. Serve immediately.

WHAT YOU NEED

4 cups unsweetened vanilla almond
milk, divided

1 vanilla bean (about 6 inches long)

6 large eggs, separated

2/3 cup powdered erythritol, divided

‘⁄4 teaspoon fine sea salt

‘⁄4 cup Brown Butter Syrup (page 78),
warmed

TIP: I always have
Brown Butter Syrup in my
fridge, which makes breakfast a little
easier. All I have to do is rewarm the
syrup in a saucepan on the stovetop (or
in the microwave) for about 20 seconds,
and it’s ready to use on dishes like this.


3. CARAMEL APPLE

What Can I Eat For Breakfast On Keto? CARAMEL APPLETABLE OF CONTENTS
Overview
How To
What You Need

OVERVIEW
KETO – DAIRY FREE
PREP TIME: 5 MINUTES
COOK TIME 20 MINUTES
YIELD: 2 servings

NUTRITIONAL INFO ( PER SERVING)
Calories: 698
Fats 67 g
Protein 23 g
Carbs 3.5 g & Fiber 0.7 g

HOW TO

Preheat the oven to 400 F

In a medium-sized cast-iron skillet, melt the 2 tablespoons of butter over medium heat and set aside.

In the blender, combine the eggs almond milk, protein powder, baking powder, stevia, apple extract, and salt. Blend for about 1 minute, until foamy Pour the batter into the skillet.
Bake it for about 19 to 21 minutes, until the pancake is puffed and golden brown.

Meanwhile, make the sauce: Before you begin, make sure you have everything ready to go-the milk and the butter next to the pan, ready to put in.
You”ll need to work fast or the erythritol will burn. Heat the butter on high heat in a heavy-bottomed 2- or 3-quart saucepan.
As soon as it boils, watch for specks of brown. immediately add the erythritol, almond milk, and sea salt to the pan.
Whisk until the sauce is smooth and then stir in the apple extract.

Let it cool 5 minutes, then pour into a glass mason jar and let cool to room temperature.

Remove the pancake from the oven and then cut them into two portions. Serve each with 2 tablespoons of the sauce.

The remaining sauce will keep in the refrigerator for up to 2 weeks. T0 reheat, place in a saucepan and heat on low until ready to serve.

WHAT YOU NEED

2 tablespoons unsalted butter or
coconut oil

3 large eggs

3/4 cup unsweetened almond milk

1/4 cup vanilla egg white protein or egg
whites (or vanilla whey protein if not
dairy-sensitive)

1 teaspoon baking powder

1 teaspoon stevia glycerite or ‘A cup
powdered erythritol

2 teaspoons apple extract

1/4 teaspoon fine sea salt

FOR THE CARAMEL APPLE SAUCE
(MAKES 1 1/2 cups)

1/2 cup (i stick) unsalted butter or
coconut oil

1/2 cup powdered erythritol

1/2 cup unsweetened almond milk

1/4 teaspoon fine sea salt

1 teaspoon apple extract

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