Keto Diet Menu For Breakfast

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If You're looking for latest keto diet menu for breakfast or keto diet recipes for breakfast then you are right place.

BREAKFAST RECIPES NO 1
Sheet Pan Eggs with Veggies and Parmesan

Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
• 12 large eggs, whisked
• 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:
1. Preheat the oven to 350°F and grease a rimmed baking sheet with cooking
spray.
2. Whisk the eggs in a bowl with salt and pepper until frothy.
3. Stir in the peppers, onions, mushrooms, and zucchini until well combined.
4. Pour the mixture in the baking sheet and spread into an even layer.
5. Sprinkle with parmesan and bake for 12 to 15 minutes until the egg is set.
6. Let cool slightly, then cut into squares to serve.

Nutrition Info: 215 calories, 14g fat, 18.5g protein, 5g carbs, 1g fiber, 4g net
carbs


Kale Avocado Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine the kale, avocado, and almond milk in a blender.
2. Pulse the ingredients several times.
3. Add the remaining ingredients and blend until smooth.
4. Pour into a large glass and enjoy immediately.

Nutrition Info: 250 calories, 19g fat, 6g protein, 17.5g carbs, 6.5g fiber, 11g
net carbs

Almond Butter Protein Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine the almond milk and yogurt in a blender.
2. Pulse the ingredients several times.
3. Add the remaining ingredients and blend until smooth.
4. Pour into a large glass and enjoy immediately.

Nutrition Info: 315 calories, 16.5g fat, 31.5g protein, 12g carbs, 2.5g fiber,
9.5g net carb


Beets and Blueberry Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine the blueberries, beets, and coconut milk in a blender.
2. Pulse the ingredients several times.
3. Add the remaining ingredients and blend until smooth.4. Pour into a large glass and enjoy immediately.

Nutrition Info: 215 calories, 17g fat, 2.5g protein, 15g carbs, 5g fiber, 10g
net carbs

KETO BREAKFAST RECIPES No.5
Almond Butter Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

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:
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the erythritol, baking powder, and
salt in a mixing bowl.
3. In a separate bowl, whisk together the almond milk, almond butter, and
eggs.
4. Stir the wet ingredients into the dry until just combined.
5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes until
a knife inserted in the center comes out clean.
6. Cool the muffins in the pan for 5 minutes then turn out onto a wire cooling
rack.

Nutrition Info: 135 calories, 11g fat, 6g protein, 4g carbs, 2g fiber, 2g netcarbs

Classic Western Omelet

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk together the eggs, heavy cream, salt and pepper in a small bowl.
2. Heat 1 teaspoon coconut oil in a small skillet over medium heat.
3. Add the peppers, onions, and ham then sauté for 3 to 4 minutes.
4. Spoon the mixture into a bowl and reheat the skillet with the rest of the oil.
5. Pour in the whisked eggs and cook until the bottom of the egg starts to set.
6. Tilt the pan to spread the egg and cook until almost set.
7. Spoon the veggie and ham mixture over half the omelet and fold it over.
8. Let the omelet cook until the eggs are set then serve hot.

Nutrition Info: 415 calories, 32.5g fat, 25g protein, 6.5g carbs, 1.5g fiber, 5g
net carbs


Cinnamon Protein Pancakes

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

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:
1. Combine the coconut milk, coconut oil, and eggs in a food processor.
2. Pulse the mixture several times then add the remaining ingredients.
3. Blend until smooth and well combined – adjust sweetness to taste.
4. Heat a nonstick skillet over medium heat.
5. Spoon in the batter, using about ¼ cup per pancake.
6. Cook until bubbles form on the surface of the batter then carefully flip.
7. Let the pancake cook until the underside is browned.
8. Transfer to a plate to keep warm and repeat with the remaining batter.

Nutrition Info: 440 calories, 38g fat, 22g protein, 5.5g carbs, 1.5g fiber, 4g
net carbs


Sheet Pan Eggs with Ham and Pepper Jack

Servings: 6Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
• 12 large eggs, whisked
• Salt and pepper
• 2 cups diced ham
• 1 cup shredded pepper jack cheese

Instructions:
1. Preheat the oven to 350°F and grease a rimmed baking sheet with cooking
spray.
2. Whisk the eggs in a bowl with salt and pepper until frothy.
3. Stir in the ham and cheese until well combined.
4. Pour the mixture in the baking sheet and spread into an even layer.
5. Bake for 12 to 15 minutes until the egg is set.
6. Let cool slightly then cut into squares to serve.

Nutrition Info: 235 calories, 15g fat, 21g protein, 2.5g carbs, 0.5g fiber, 2g
net carbs

Detoxifying Green Smoothie
Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine the kale, spinach, and celery in a blender.
2. Pulse the ingredients several times.
3. Add the remaining ingredients and blend until smooth.
4. Pour into a large glass and enjoy immediately.

Nutrition Info: 160 calories, 14g fat, 2.5g protein, 8g carbs, 2g fiber, 6g net
carbs


10.Nutty Pumpkin Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine all of the ingredients in a blender.
2. Pulse the ingredients several times, then blend until smooth.3. Pour into a large glass and enjoy immediately.

Nutrition Info: 205 calories, 16.5g fat, 3g protein, 13g carbs, 4.5g fiber, 8.5g
net carbs


Tomato Mozzarella Egg Muffins

Servings: 12
Prep Time: 5 minutes
Cook Time: 25 minutes

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:
1. Preheat the oven to 350°F and grease a muffin pan with cooking spray.
2. Melt the butter in a medium skillet over medium heat.
3. Add the tomato and onions then cook for 3 to 4 minutes until softened.
4. Divide the mixture among the muffin cups.
5. Whisk together the eggs, coconut milk, green onions, salt, and pepper, then
spoon into the muffin cups.
6. Sprinkle with cheese then bake for 20 to 25 minutes until the egg is set.

Nutrition Information: 135 calories, 10.5g fat, 9g protein, 2g carbs, 0.5g
fiber, 1.5g net carbs

KETO BREAKFAST RECIPES
Crispy Chai Waffles

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Separate the eggs into two different mixing bowls.
2. Whip the egg whites until stiff peaks form then set aside.
3. Whisk the egg yolks with the coconut flour, erythritol, baking powder,
vanilla, cinnamon, cardamom, and cloves in the other bowl.
4. Add the melted coconut oil to the second bowl while whisking then whisk
in the almond milk.
5. Gently fold in the egg whites until just combined.
6. Preheat the waffle iron and grease with cooking spray.
7. Spoon about ½ cup of batter into the iron.8. Cook the waffle according to the manufacturer’s instructions.
9. Remove the waffle to a plate and repeat with the remaining batter.

Nutrition Info: 215 calories, 17g fat, 8g protein, 8g carbs, 4g fiber, 4g net
carbs


Broccoli Kale Egg Scramble

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk the eggs together with the heavy cream, salt, and pepper in a bowl.
2. Heat 1 teaspoon coconut oil in a medium skillet over medium heat.
3. Stir in the kale and broccoli then cook until the kale is wilted, about 1 to 2
minutes.
4. Pour in the eggs and cook, stirring occasionally, until just set.
5. Stir in the parmesan cheese and serve hot.

Nutrition Info: 315 calories, 23g fat, 19.5g protein, 10g carbs, 1.5g fiber,
8.5g net carbs


Creamy Chocolate Protein Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine the almond milk, yogurt, and protein powder in a blender.
2. Pulse the ingredients several times then add the rest and blend until
smooth.
3. Pour into a large glass and enjoy immediately.

Nutrition Info: 345 calories, 22g fat, 29g protein, 12g carbs, 3g fiber, 9g net
carbs


15.Three Cheese Egg Muffins

Servings: 12
Prep Time: 5 minutes
Cook Time: 25 minutes

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:
1. Preheat the oven to 350°F and grease a muffin pan with cooking spray.
2. Melt the butter in a medium skillet over medium heat.
3. Add the onions then cook for 3 to 4 minutes until softened.
4. Divide the mixture among the muffin cups.
5. Whisk together the eggs, coconut milk, green onions, salt, and pepper, then
spoon into the muffin cups.
6. Combine the three cheeses in a bowl and sprinkle over the egg muffins.
7. Bake for 20 to 25 minutes until the egg is set.

Nutrition Information: 150 calories, 11.5g fat, 10g protein, 2g carbs, 0.5g
fiber, 1.5g net carbs


Strawberry Rhubarb Pie Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None
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:
1. Combine the rhubarb, strawberries, and almond milk in a blender.
2. Pulse the ingredients several times.
3. Add the remaining ingredients and blend until smooth.
4. Pour into a large glass and enjoy immediately.

Nutrition Info: 285 calories, 20g fat, 11g protein, 17.5g carbs, 5g fiber,
12.5g net carbs


Vanilla Chai Smoothie

Servings: 1
Prep Time: 5 minutes
Cook Time: None

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:
1. Combine all of the ingredients in a blender.
2. Pulse the ingredients several times then blend smooth.3. Pour into a large glass and enjoy immediately.

Nutrition Info: 115 calories, 7.5g fat, 5g protein, 7.5g carbs, 1g fiber, 6.5g
net carbs


Cinnamon Almond Porridge

Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes

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:
1. Melt the butter in a small saucepan over low heat.
2. Whisk in the coconut flour, egg, cinnamon, and salt.
3. Add the coconut milk while whisking and stir in the almond butter until
smooth.
4. Simmer on low heat, stirring often, until heated through.
5. Spoon into a bowl and serve.

Nutrition Info: 470 calories, 42g fat, 13g protein, 15g carbs, 8g fiber, 7g net
carbs


Bacon, Mushroom, and Swiss Omelet

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk together the eggs, heavy cream, salt, and pepper in a small bowl.
2. Cook the bacon in a small skillet over medium-high heat.
3. When the bacon is crisp, spoon it into a bowl.
4. Reheat the skillet over medium heat, then add the mushrooms.
5. Cook the mushrooms until browned, then spoon into the bowl with the
bacon.
6. Reheat the skillet with the rest of the oil.
7. Pour in the whisked eggs and cook until the bottom of the egg starts to set.
8. Tilt the pan to spread the egg and cook until almost set.
9. Spoon the bacon and mushroom mixture over half the omelet then sprinkle
with cheese and fold it over.
10. Let the omelet cook until the eggs are set, then serve hot.

Nutrition Info: 475 calories, 36g fat, 34g protein, 4g carbs, 0.5g fiber, 3.5g
net carbs


20.Maple Cranberry Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the ground flaxseed, erythritol,
baking powder, and salt in a mixing bowl.
3. In a separate bowl, whisk together the coconut milk, coconut oil, eggs, and
maple extract.
4. Stir the wet ingredients into the dry until just combined, then fold in the
cranberries.
5. Spoon the batter into the prepared pan and bake for 18 to 20 minutes until
a knife inserted in the center comes out clean.
6. Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling
rack.

Nutrition Info: 125 calories, 11.5g fat, 3.5g protein, 3g carbs, 1.5g fiber,
1.5g net carbs

KETO BREAKFAST RECIPES
Coco-Cashew Macadamia Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

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:
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the erythritol, cocoa powder, baking
powder, and salt in a mixing bowl.
3. In a separate bowl, whisk together the almond milk, cashew butter, and
eggs.
4. Stir the wet ingredients into the dry until just combined then fold in the
nuts.
5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes until
a knife inserted in the center comes out clean.
6. Cool the muffins in the pan for 5 minutes then turn out onto a wire cooling
rack.

Nutrition Info: 230 calories, 20g fat, 9g protein, 9g carbs, 2.5g fiber, 6.5gnet carbs


Chocolate Protein Pancakes

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

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:
1. Combine the coconut milk, coconut oil, and eggs in a food processor.
2. Pulse the mixture several times then add the remaining ingredients.
3. Blend until smooth and well combined – adjust sweetness to taste.
4. Heat a nonstick skillet over medium heat.
5. Spoon in the batter, using about ¼ cup per pancake.
6. Cook until bubbles form on the surface of the batter, then carefully flip.
7. Let the pancake cook until the underside is browned.
8. Transfer to a plate to keep warm and repeat with the remaining batter.

Nutrition Info: 455 calories, 38.5g fat, 23g protein, 8g carbs, 3g fiber, 5g net
carbs


Ham, Cheddar, and Chive Omelet

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk together the eggs, heavy cream, chives, salt, and pepper in a small
bowl.
2. Heat the coconut oil in a small skillet over medium heat.
3. Pour in the whisked eggs and cook until the bottom of the egg starts to set.
4. Tilt the pan to spread the egg and cook until almost set.
5. Sprinkle the ham and cheddar cheese over half the omelet and fold it over.
6. Let the omelet cook until the eggs are set, then serve hot.

Nutrition Info: 515 calories, 42g fat, 32g protein, 3.5g carbs, 0.5g fiber, 3g
net carbs


Spinach Parmesan Egg Scramble

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk the eggs together with the heavy cream, salt, and pepper in a bowl.
2. Heat the coconut oil in a medium skillet over medium heat.
3. Stir in the spinach and cook until wilted, about 1 to 2 minutes.
4. Pour in the eggs and cook, stirring occasionally, until just set – about 1 to 2
minutes.
5. Stir in the parmesan and serve hot.

Nutrition Info: 290 calories, 23g fat, 18.5g protein, 3.5g carbs, 1.5g fiber, 2g
net carbs


Cinnamon Roll Waffles

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Separate the eggs into two different mixing bowls.
2. Whip the egg whites until stiff peaks form then set aside.
3. Whisk the egg yolks with the coconut flour, erythritol, baking powder,
vanilla, cinnamon, and nutmeg in the other bowl.
4. Add the heavy cream, whisking until just combined, then gently fold in the
egg whites.
5. Preheat the waffle iron and grease with cooking spray.
6. Spoon about ½ cup of batter into the iron.
7. Cook the waffle according to the manufacturer’s instructions.
8. Remove the waffle to a plate and repeat with the remaining batter.

Nutrition Info: 350 calories, 24g fat, 16g protein, 16g carbs, 8g fiber, 8g net
carbs

Bacon Swiss Waffles

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Cook the bacon in a skillet until crisp then coarsely chop into a bowl.
2. Spoon out 3 tablespoons of the bacon grease and set it aside.
3. Separate the eggs into two different mixing bowls.
4. Whip the egg whites until stiff peaks form then set aside.
5. Whisk the egg yolks with the coconut flour, erythritol, baking powder, salt,
and pepper in the other bowl.
6. Add the almond milk and bacon grease to the second bowl while whisking
then gently fold in the egg whites until just combined.
7. Stir in the shredded Swiss cheese and half the chopped bacon.
8. Preheat the waffle iron and grease with cooking spray.
9. Spoon a heaping ½ cup of batter into the iron.
10. Cook the waffle according to the manufacturer’s instructions.
11. Remove the waffle to a plate and repeat with the remaining batter.
12. Serve the waffles topped with sour cream and chopped bacon.

Nutrition Info: 250 calories, 16.5g fat, 17g protein, 8g carbs, 4g fiber, 4g net
carbs


Meaty Breakfast Omelet

Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes

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:
1. Whisk together the eggs, heavy cream, salt, and pepper in a small bowl.
2. Cook the bacon in a small skillet over medium-high heat.
3. When the bacon is crisp, spoon it off into a bowl.
4. Cook the sausage in the skillet until browned, then add to the bowl with the
bacon.
5. Reheat the skillet with the grease from the bacon and sausage.
6. Pour in the whisked eggs and cook until the bottom of the egg starts to set.
7. Tilt the pan to spread the egg and cook until almost set.
8. Sprinkle the bacon, sausage, and ham over half the omelet and fold it over.
9. Let the omelet cook until the eggs are set, then serve hot.

Nutrition Info: 470 calories, 35.5g fat, 34g protein, 3g carbs, 0.5g fiber, 2.5g
net carbs


Lemon Flaxseed Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the ground flaxseed, erythritol,
baking powder, and salt in a mixing bowl.
3. In a separate bowl, whisk together the coconut milk, coconut oil, lemon
juice, and eggs.
4. Stir the wet ingredients into the dry until just combined.
5. Fold in the grated lemon peel.
6. Spoon the batter into the prepared pan and bake for 18 to 20 minutes until
a knife inserted in the center comes out clean.
7. Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling
rack.

Nutrition Info: 120 calories, 11g fat, 3.5g protein, 3g carbs, 1.5g fiber, 1.5g
net carbs

KETO BREAKFAST RECIPES 26
Pumpkin Spice Waffles

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

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:
1. Separate the eggs into two different mixing bowls.
2. Whip the egg whites until stiff peaks form then set aside.
3. Whisk the egg yolks with the coconut flour, erythritol, baking powder,
vanilla, cinnamon, nutmeg, and cloves in the other bowl.
4. Add the pumpkin puree, whisking until combined, then gently fold in the
egg whites.
5. Preheat the waffle iron and grease with cooking spray.
6. Spoon about ½ cup of batter into the iron.
7. Cook the waffle according to the manufacturer’s instructions.
8. Remove the waffle to a plate and repeat with the remaining batter.

Nutrition Info: 265 calories, 13.5g fat, 16g protein, 20g carbs, 10g fiber, 10g
net carbs