Ketogenic Breakfast Recipes
MARVELOUS MINI-KETO QUICHES
“Great with friends… they’ll love it!”
Ingredients
- 14 eggs
- 3 plum tomatoes, diced
- 2/3 of a cup of mozzarella cheese torn into bite-size pieces
- 1/3 of a cup of cheddar cheese, grated
- 1/3 of a cup of white onion, diced finely
- 1/3 of a cup of pickled jalapenos, sliced
- 2/3 of a cup of salami, diced
- 1/3 of a cup of heavy cream
- 1 pinch of sea salt and black pepper, to taste
Instructions
- Preheat oven to 160 degrees C and lightly grease a muffin tin. Half fill any muffin trays with water.
- In a mixing bowl, beat the eggs.
- Add to the mixing bowl all remaining ingredients and mix well, then season with salt and pepper.
- Divide the batter into the muffin tins equally, and bake for around 25 minutes.
- Can be stored in the refrigerator and reheated before eating.
KETO PEANUT MUFFINS: Recipe 2
Ingredients
- 1 cup of almond flour, sifted
- 3 tablespoons of honey
- 1 teaspoon of baking powder
- 1 pinch of sea salt
- 1/3 of a cup of peanut butter
- 1/3 of a cup of almond milk
- 2 eggs
Instructions
- Preheat oven to 180 degrees C.
- Take a large mixing bowl and add all of the dry ingredients and mix well.
- Add the almond milk and the peanut butter, then stir until well combined.
- Add 1 egg at a time and incorporate each fully.
- Spray the muffin tins with non-stick spray.
- Divide batter into muffin tins to 3/4 full.
- Bake for around 15 to 20 minutes.
MOZZARELLA AND PEPPERONI-OMELET PIZZA: Recipe 3
Ingredients
- 3 large eggs
- 2 strips of bacon
- 1 tablespoon of heavy cream
- 1/2 an oz. of pepperoni slices
- 1/2 of a cup of shredded mozzarella, bite size pieces
- salt and pepper, to taste
- 1 tablespoon of fresh basil, chopped
Instructions
- Heat a medium sized skillet over medium heat, add the bacon slices and cook until your desired crispiness. Remove and set aside.
- In a mixing bowl, beat the eggs. Add the heavy cream and then combine and pour into the skillet. Cook until almost done.
- Add pepperoni slices to one half of the cooked egg, and then sprinkle with mozzarella pieces.
- Season with salt and pepper, then sprinkle with basil.
- Fold the omelet over, and then cook for a further 1 to 2 minutes, turning once to cook through.
- Serve warm with bacon slices.
KETO-POWERED BREAKFAST SMOOTHIE: Recipe 4
“This one gives you loads of energy!”
Ingredients
- 1 and a 1/2 cup of almond milk
- 1 oz. of spinach
- 1/2 a medium avocado, seeded and peeled
- 1 tablespoon of coconut oil
- powered sweetener to taste (optional)
- 1 scoop of vanilla-flavored protein powder
Instructions
- Add all the ingredients in a blender.
- Blend on high until everything is smooth and creamy.
- Scrape down the sides if anything sticks.
YUMMY SAUSAGE AND EGG WITH CHEESE: Recipe 5
Ingredients
- 3 oz. of breakfast sausage
- 1 egg
- 1 tablespoon of olive oil
- 1 cheddar cheese slice
- chives or spring onion for garnish, chopped
Instructions
- Heat a small skillet over medium heat and add olive oil, cook sausage until no longer pink, and browned on all sides.
- In the same pan, cook the egg until the desired “doneness” is reached.
- Transfer to a serving plate and garnish with chives or green onion.
KETO-SPICED CHAI MICROWAVE CAKE: Recipe 6
Ingredients
- 1 egg
- 2 tablespoons of butter, unsalted
- 2 tablespoons of almond flour
- 1 tablespoon of sweetener (optional, honey is great, to taste)
- 7 drops of liquid stevia
- 1/2 a teaspoon of baking powder
- 1/4 of a teaspoon of cinnamon
- 1/4 of a teaspoon of ginger
- 1/4 of a teaspoon of cloves
- 1/4 of a teaspoon of vanilla extract
- a sprinkle of cinnamon, to garnish
- 2 tablespoons of heavy cream
Instructions
- Mix all ingredients together in a large mug.
- Microwave on high for 70 seconds, approximately.
- Turn the mug upside down and lightly bang it against a plate or eat it directly from the mug.
- It should hold its form.
- Top with a little heavy cream and cinnamon.
WONDERFULLY-WARMING WINTER PORRIDGE: Recipe 7
“Do this for winter as a snack too! I like to add extra cinnamon.”
Ingredients
- 2 tablespoons of hemp seeds
- 1/4 of a cup of walnuts or pecans, chopped
- 1/4 of a cup of coconut, flaked
- 2 tablespoon of chia seeds
- 3/4 of a cup of almond milk, unsweetened
- 1/4 of a cup of coconut milk
- 1 tablespoon of sweetener (of choice) to taste (optional)
- 1/4 of a cup of almond butter, roasted
- 1 tablespoon of coconut oil
- ½ a teaspoon of ground turmeric
- 1 teaspoon of honey
- a good pinch of ground black pepper
Instructions
- Place a skillet over medium heat.
- Add the chopped walnuts/pecans, hemp seeds and the flaked coconut.
- Roast for 1 to 2 minutes and shake or toss to prevent burning. When cooked, place in a small bowl and set aside.
- In a small saucepan, heat the almond milk and coconut milk. As it comes to a low boil, remove from the heat, carefully. Add the coconut oil, turmeric powder, black pepper, almond butter, chia seeds, and the sweetener (to taste, optional).
- Stir until well combined and set aside. Stand for 5-10 minutes. Add half of the dry roasted mix from the bowl.
- Divide the porridge into two serving bowls. Top with the remaining dry roast mix.
- Drizzle with honey or cinnamon.
KETO CRÈME FRUITY: Recipe 8
“Seasonal fruit can be added here, to taste.”
Ingredients
- 1 tub of natural Greek yogurt
- 2 tablespoons of toasted almond flakes
- 2 tablespoons of toasted coconut flakes
- 6 tablespoons of fruit jelly, any flavor of choice can be used
Instructions
- Spoon 3 tablespoons of the fruit jelly into each serving bowl.
- Add half of the Greek yogurt into each serving bowl.
- Top with coconut flakes and almond flakes.
SPICED KETO PUMPKIN WAFFLES: Recipe 9
Ingredients
- 2 eggs
- 2 tablespoons of butter, unsalted
- 2 tablespoons of heavy cream
- 1/2 a teaspoon of cinnamon powder
- 1/4 of a cup of pumpkin purée
- 1 scoop of whey protein powder, plain or vanilla
- 1 and a 1/2 tablespoons of coconut flour or almond flour
- 1 teaspoon of spiced pumpkin pie mix
- 1/4 of a teaspoon of baking soda
- 2 tablespoons of powdered sweetener (optional)
- 3 or 4 drops of vanilla extract
Instructions
- In a mixing bowl, add the eggs and whisk them together with the coconut oil, powdered sweetener (optional), and vanilla extract.
- Add the pureed pumpkin and heavy cream then whisk until you have a smooth batter.
- Add all the dry ingredients and beat together until well combined.
- Preheat waffle maker and cook mixture according to the waffle iron instructions.
ALL-DAY Keto BREAKFAST: Recipe 10
Ingredients
- 2 eggs
- 6 bacon slices
- 1/2 a cup of mushrooms, fresh
- 1 avocado, peeled, pitted and sliced
- 1 tablespoon of butter, unsalted
- salt and black pepper, to taste
Instructions
- Place a skillet over medium heat, add half of butter, and then place the mushrooms top side down.
- Season with salt and pepper and cook for around 8 minutes.
- While the mushrooms are cooking, add butter to another small pan to fry the bacon and eggs to your desired liking.
- Transfer to serving plates along with the avocado slices as a garnish.
YUMMY BERRIES WITH COCONUT CREAM: Recipe 11
“Use seasonally-available berries!”
Ingredients
- 4 cups of fresh berries, any choice, plain or mixed
- 5 leaves of fresh mint, and some more for garnish
- 1 can of full-fat coconut milk, chilled
- 2 teaspoons of vanilla extract
- 1 teaspoon of honey
Instructions
- Wash and drain the berries then divide into serving bowls.
- Chop the fresh mint finely and sprinkle over the berries.
- Open the can of chilled coconut milk. Use a spoon to scoop out the contents into a mixing bowl.
- Discard any juice or save it for another dish.
- Add the vanilla extract.
- Using a hand mixer, slowly beat the coconut cream. After around 1 minute just add the honey for sweetness (optional).
- Continue to mix until the coconut cream starts to become fluffy.
- Spoon over the berries and serve immediately.
- Garnish with the extra mint if required.
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