Breakfast
Here are some great keto breakfast ideas for those busy mornings when you need a grab-and-go option, and there are some for lazy Sunday mornings when you have the time to spoil yourself with a good ol’ keto fry-up…
Chia is very in high fibre and I often use the ground kind in my recipes. However, whole chia seeds are just as fantastic. They need more love though as they are pretty flavourless. Here, I experimented a little and made breakfast pots based on the same ingredients one would use to make a Bulletproof Coffee! The coffee flavour is subtle, but you can increase this if your coffee maker makes espressos (or you can boost it using instant coffee granules). Playing around until you are happy is the goal with this one – so have some fun! I sprinkled mine with some ground cinnamon which is optional, but it does add another flavour dimension which is lovely, so I would recommend it…
There is no need for a long-winded intro here, these muffins are not only high in fibre (thank you, ground flax), but they are also super tasty! Funnyman loves them any time of the day so I freeze a batch when I bake them. If he isn’t enjoying them as a sweet breakfast option, he enjoys them as an after-dinner treat: He slices them in half, heats them a little in the microwave, then drizzles some double cream over: just lovely …
This is an easy, foolproof and super-delicious frittata that you can whip up at breakfast for house guests or tea-time pop-ins. The stars of the show are the sweet cherry tomatoes in every bite (be sure to find organic if possible). Its a fairly small end-result, so I will assume you will slice these into 4 pieces, and not 8 like pizza – and this was how the macros were calculated. Now is also a good opportunity to pass on a little ‘cheffy’ knowledge in case you didn’t already know: Neither tomatoes nor fresh basil should ever be stored in the fridge. Now you know :)
Deliciously rich and packed with flavour, this quiche is an excellent option for a light lunch or dinner if served with a lovely green salad alongside. I couldn’t have packed more rich cheese into it if I wanted to, and I know you will love it! Top tip: Don’t leave the asparagus whole like I did in the pic, cut them into smaller batons to make sure every slice gets a bit of the good stuff. Failing to do so will make slicing the quiche a little tricky. I would also advise that you allow the quiche to cool completely before slicing and serving. Its delicious warm but like any quiche, it cuts better when cooled (you can always heat the slices afterwards if you like your quiche warm). If you choose to make a ‘crustless’ quiche, leave out the entire almond flour base and simply cook the rest of the recipe in a greased, lined tart dish as the recipe indicates. Out of interest, I calculated those macros if you chose to do that and each slice of a crustless version comes in at 1.3g carbs; 24g fat; 8.8g protein. However, the base adds a lovely texture so its up to you. Now you know..
I don’t believe in juicing (my reasoning: why on earth would you discard all that lovely fibre only to be left with high sugar juice??) – BUT, I do love a good smoothie! Smoothies are made in a blender (as opposed to a juicer) and retain all the lovely, glorious fibre of the ingredients used. Here, I blended high-fat, high-fibre avocado and added fresh raspberries to bring a sharp sweetness. This combo benefits with some additional sweetener (I used the fabulous Swerve®) and then some ice cold water to get the consistency just right. To make these an ultimate breakfast, I added MCT oil and collagen powder. Excellent.. tasty.. filling and so, so healthy. This recipe makes two large smoothies – and it takes less than 5 minutes to make. Enjoy!
Avocado is a great, high-in-healthy-fats ingredient to enjoy on keto. I love my avocado fresh, simply sprinkled with salt and (both white and black) pepper, then simply finished with a generous squeeze of lemon. However, here I chose to shake things up a bit: I dusted avocado slices in seasoned coconut flour and shallow-fried the pieces until golden on the outside. The flavour of cooked avocado is very different to raw avocado and not everyone has a taste for it, but its lovely and makes for a unique breakfast experience. Macros for this breakfast or light lunch option includes the poached egg served on top. (For steps to making the perfect poached egg, see the Keto Salmon Eggs Benedict recipe on this site.)
These are great little yogurt pots, made using a combination of full-fat Greek yogurt and whipped double cream (sweetened with a little confectioner’s Swerve). I mashed fresh raspberries to stir through for some lovely natural sweet tartness, and I couldn’t resist adding ground (milled) flaxseed for added goodness and fibre. I LOVE the combination of plain yogurt and ground flax – it reminds me of the milk I slurped up as a child after finished a bowl of All-bran flakes. It adds a lovely ‘bran’ flavour to these yogurt cream pots and I am sure you will love it as much as I do. It will make for a great high-fat breakfast, but I marked this under dessert category too because… well, why not?
Who doesn’t love (and long for) Chocolate Muffins? Here, I made the most deliciously moist keto-friendly chocolate muffins and snuck in some extra necessary fibre in the form of seeds which add a lovely, subtle texture. No long-winded headnote needed here, these chocolate muffins are lovely – and they freeze well too.
If you are doing an egg-fast, or need some inspiration to jazz up eggs, may I remind you about the very simple, classic dish of cream-baked eggs, also known as oeufs en cocotte. My recipe below is uncomplicated and packed with flavour (it’s my current addiction when I don’t feel like cooking or if Funnyman is travelling!) Ramekins are essential for this specific recipe, but if you choose to use a wider, shallower dish, you may need to shave some time off the cooking. Its 30 minutes in the oven for the whites to set and for the double cream to bake to a heavenly flavour, but it’s well worth waiting for. I seasoned the cream with smoked salt flakes and garnished the finished dish with some some chives (to make it cute).
Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx
I know, I know …. how flipping cute is this breakfast? I bought several mini cast-iron pans (13cm / 5-in diameter) just so that I can make this breakfast for house guests. My version of Shakshuka is super simple: the cooked tomatoes are spiced with ground cumin, cayenne and smoked paprika, then an egg is cracked into the centre and baked to perfection. To finish, I used smoked sea salt flakes to season. TIP: These would be great served with my Keto Breakfast Muffins. Enjoy your brunch!
This is a mighty big breakfast where each serving is exactly as pictured: two halves of the toasted Keto Breakfast Muffins recipe, topped with smoked salmon and two perfectly poached eggs, then the whole lot is smothered in Keto Hollandaise Sauce. A ‘keto salmon eggs benedict’, I called it. As the pic shows, its a generous meal (at only 3g carbs!) and good enough any time of the day, so tuck in!
