Planning and preparing breakfast may seem like more of a chore if you’re attempting to eat low-carb, but it doesn’t have to be. Going low-carb and eating a keto diet is easier, and can be more varied than you might think. It’s not all eggs, eggs, eggs. From a keto diet, you gain all the benefits of added energy, managed moods, and weight loss, for instance. Some of these recipes can be made in advance, such as the granola recipe that follows. Keep those morsels for a month in the refrigerator. Other recipes can be prepped the night before, cutting and chopping vegetables and bacon in order to fry them up in the morning. Commit to a 7-day rotation of low-carb breakfasts and you’ll be inclined to eat low-carb all day. A keto diet is much more varied than you thought, ranging from sweet to savory meals, especially at breakfast. Have your body turn to fat stores for its energy. Here’s a week’s worth of easy keto breakfasts follow:
Mocha Chia Pudding
Get both of your loves: chocolate and coffee, in one easy-to-make breakfast. A true keto classic, especially if you use herbal coffee.
- 2 tbs herbal coffee (resulting in 1 cup of coffee)
- ¼ tsp vanilla extract
- ⅓ cup dry chia seeds
- ⅓ cup coconut cream, undiluted
- 1 tbsp organic vanilla extract
- 1 tbs Swerve zero-calorie sweetener
- 2 tbs Cacao Nibs
- Brew a strong herbal coffee by simmering 2 tbs of an herbal blend coffee with 2 cups of water for 15 minutes or until liquid is reduced to about 1 cup.
- Strain the herbal coffee and blend in coconut cream, vanilla extract and swerve.
- Add chia seeds and cacao nibs and stir well all together.
- Place in serving containers and chill for minimum 30 minutes before serving.
- You can add some additional herbal coffee to the pudding when serving and sprinkle with few cacao nibs to decorate.
Cream Cheese Pancakes
Light and sweet, a little treat from heaven these pancakes are. Easy to make and easy to eat!
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute such as Swerve
- ½ tsp cinnamon
- Put all ingredients in a blender. Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour ¼ of the batter into a hot pan, greased with butter or non-stick spray.
- Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
- Repeat with the rest of the batter.
- Serve with sugar-free syrup and fresh berries.
Baked Spiced Granola
Don’t be put off by the long list of ingredients for this recipe. It’s an easy recipe (and packed with energy and nutrients) that can be made in advance, stored for continued use, and even frozen to thaw and eat later. Go keto!
- 1 cup chopped pecans
- ½ cup chopped walnuts
- ½ cup slivered almonds
- ½ cup flaked coconut, unsweetened
- ½ cup almond meal
- ¼ cup flax meal (or ground chia seed)
- ¼ cup pepitas (pumpkin seeds)
- ¼ cup sunflower seeds
- ¼ cup melted butter
- ½ cup sweetener
- 1 tsp honey
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ tsp nutmeg
- ½ tsp salt
- ¼ cup water
- Preheat oven to 250°F.
- In a large bowl, combine all the ingredients. Mix very well.
- Place a piece of parchment paper on a baking tray and grease it. Spread the granola on the tray. Place a second piece of parchment on the granola. With a rolling pin, roll the granola, to compress it into a firm and even sheet of granola. Remove the top piece of parchment and discard.
- Bake for about 60 to 90 minutes, or until golden throughout. Remove from the oven and allow to fully cool. Break into pieces and devour.
Keto Rise & Shine Breakfast
Classic high fat, moderate protein keto breakfast, and it’s made all in one pan.
- 4 strips of uncured, pastured bacon
- 1 large avocado, peeled and cut in slices
- 2 large pastured, organic eggs
- ¼ tsp sea salt
- Put the avocado and the bacon in a frying pan on medium.
- Flip both avocado and bacon after about 3 minutes.
- Remove the avocado and bacon and set aside, keeping warm. Leave the drippings in the pan.
- Crack your two eggs into the pan. Fry for 2 to 3 minutes.
- Flip the egg and fry as long as you like for desired yolk consistency. And serve.
Keto Breakfast Hash
An easy go-to recipe for a keto-inspired breakfast. Great for when those zucchinis start ripening in the garden or go on sale at the market.
- 1 medium zucchini
- 2 slices bacon
- ½ small white onion or 1 clove garlic
- 1 tbsp ghee or coconut oil
- 1 tbsp freshly chopped parsley or chives
- ¼ tsp salt, such as pink Himalayan
- 1 large egg, free-range or organic
- Peel and finely chop the onion (or garlic) and slice the bacon.
- Sweat the onion over a medium heat and add the bacon. Stir frequently and cook until lightly browned.
- Meanwhile, dice the zucchini into medium pieces.
- Add the zucchini to the pan and cook for 10-15 minutes. When done, remove from the heat and add chopped parsley.
- Top with a fried egg or avocado. Voilá!
A pretty rendition of a keto breakfast that’s easier than you think.
- 1 ripe organic avocado
- 2 oz of wild caught smoked salmon
- 1 oz of fresh, soft goat cheese
- 2 tablespoons of organic extra virgin olive oil
- the juice of 1 lemon
- a pinch of Celtic sea salt
- Cut the avocado in two and remove the seed
- In a small food processor mix the rest of the ingredients until coarsely chopped.
- Place the resulting creamy salmon mixture inside the avocado.
Sausage and Ricotta Muffins
These make-ahead keto gems are a must for an easy breakfast. Make a batch and use them up all week or freeze them for later use.
- 1 Tbsp olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 8 cups Swiss chard, chopped
- 2 cups whole milk ricotta cheese
- 3 eggs
- 1 cup shredded mozzarella
- 1/4 cup shredded Parmesan
- 1/8 tsp ground nutmeg
- salt and pepper to taste
- Heat the olive oil in a large sauté pan and add the onions and garlic. Cook for several minutes or until soft. Add the Swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.
- Meanwhile, beat the eggs in a large bowl. Add the ricotta, Parmesan and mozzarella cheeses. Stir in the sautéed greens.
- Use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling—don’t overfill because they will puff up slightly when baking. Bake these 350°F for about 30–35 minutes or until firm, on a cookie sheet, as the grease from the cooking sausage may overflow the cups.
Think of meats, fats, eggs, dairy, low-carb vegetables and lower-sugar fruits such as avocado or blueberries, along with herbs and spices when creating your easy, keto breakfast winners. Go for it! Week one, done.