Breakfast Recipes
1. Egg Salad:
Serves 6
Ingredients
1/3 cup of finely minced white onion
½ cup of mayonnaise
12 large eggs
1-teaspoon salt
½-teaspoon ground mustard
2 tablespoons melted butter
1-teaspoon black pepper
Instructions
1. Place eggs in a pot of water. Let this boil for 10 minutes,
pour the water from the pot, and replace it with cold water.
Let the eggs sit in the water for 2 to 3 minutes.
2. Take out the eggs and peel them. Using an egg slicer, chop
the eggs into ¼-inch pieces. Add the remaining ingredients
and refrigerate until ready to serve.
Total carbs: 1g
2. Keto Porridge:
Serves 1
Ingredients
¼ cup of crushed almonds
½ cup of hemp seeds
1 tablespoon of xylitol
1 cup of non-dairy milk
2 tablespoons of freshly ground flax seeds
¾-teaspoon pure vanilla extract
½-teaspoon ground cinnamon
1-tablespoon chia seeds
Topping
1 tablespoon of hemp seeds
Instructions
1. Mix ingredients except the topping and the almonds in a
saucepan and stir well until they are properly mixed.
2. Heat this over medium heat until it begins to boil lightly.
Stir once and let it cook for 1 to 2 minutes.
3. Remove from the heat, add in the ground almonds, and
pour into a bowl. Add toppings then serve right away.
Net carbs per serving: 4g
3. Avocado Salmon Breakfast:
Serves 1
Ingredients
60 grams of wild caught smoked salmon
2 tablespoons virgin olive oil
Celtic sea salt
Juice of 1 lemon
30 grams of fresh, soft goat cheese
1 ripe organic avocado
Instructions
1. Cut the avocado in half and remove the seed.
2. In a food processor, process the other ingredients until
coarsely chopped.
3. Place the cream inside the avocados then serve.
Alternatively, you could also cut the avocados into cubes and
the salmon in small pieces and mix them up together. Add the
rest of the ingredients with the goat cheese and mix well.
Net carbs per serving: 4g
FOR MORE Recipes
Keto Main Meals
4. Spaghetti Squash Casserole:
Serves 4
Ingredients
Sea salt and black pepper, to taste
3 ounces of Italian salami, thinly sliced
½ teaspoon of dried Italian seasoning
4 tablespoons of butter
½ cup of organic tomatoes, diced
1 large spaghetti squash, halved and seeded
1 cup of onion, diced
A handful of Italian flat-leaf parsley, roughly chopped
4 large pastured eggs
2 cloves of garlic, minced
½ cup of Kalamata olives, halved
Instructions
1. Heat oven to 400 degrees and place spaghetti squash on
rimmed baking sheet, cut side up. Spread 1 tablespoon of
butter on each half and sprinkle with black pepper and salt.
Bake for about 45 minutes to 1 hour.
2. As the spaghetti bakes, heat a skillet and add remaining
butter to it. Once melted, add onions, garlic, pepper, and salt
to taste. When the onion starts turning golden, add the salami
and tomatoes.
3. Sauté for about 10 minutes and add in the olives.
4. Once done, scrape off the flesh from the spaghetti squash
and mix it with the onion mixture. Create four wells in the
mixture and crack an egg onto each.
5. Place pan in oven and bake the egg whites cook through.
Just before serving, sprinkle some fresh parsley.
Net carbs per serving: 13.25g