Let’s face it – we all have those days where we get sick of eggs! They’re so versatile though, you’ll find yourself using them in many breakfast recipes like pancakes, waffles and even low carb donuts! So don’t discard those eggs entirely; make something completely new and delicious. Use this healthy recipe round up to inspire you to mix breakfast up. We’ve collected the best low carb breakfast recipes from the biggest blogs out there just for you!
1. Low-carb coconut cream with berries
Miss yogurt in the morning? Or are you looking for a quick and easy low-carb dessert? Try this delicious dairy-free option with berries and coconut flavor.
- ½ cup coconut cream
- 2 oz. fresh strawberries
- 1 tsp vanilla extract
- Mix all ingredients using an immersion blender.
- You can also add a spoonful of coconut oil to increase the fat ratio.
Tip: Instead of strawberries you can use raspberries, blueberries or blackberries.
2. Low-carb chia pudding
This sweet, low carb chia pudding is wonderful for breakfast – or a snack or dessert. Prepare the night before; that way, in the morning, you are all set. The proof is in the pudding!
- 1 cup unsweetened, canned coconut milk or unsweetened almond milk
- 2 tbsp chia seeds
- ½ tsp vanilla extract
- Mix all of the ingredients in a glass bowl or jar. Blend until smooth.
- Cover, place in the fridge to let gel overnight (or for at least 4 hours). Before you dig in, check to be sure the pudding has thickened and the chia seeds have gelled.
- Serve the pudding with cream, coconut milk or some fresh or frozen berries.
Tip: For a different flavor, try adding some cinnamon, cardamom, unsweetened cocoa powder, dry matcha tea or nut butter to your chia pudding. The possibilities are endless!
3. Golden low-carb granola
We know what you’re thinking—there’s nothing like homemade granola! It is absolutely delicious paired with creamy, full-fat Greek yogurt or coconut cream for a low-carb breakfast… or by itself, it’s grab-and-go for a filling snack later. Eat up and you’re golden!
- 8 oz. pecans or hazelnuts or almonds
- 2½ oz. unsweetened shredded coconut
- 1 cup sunflower seeds
- 4 tbsp pumpkin seeds
- 4 tbsp sesame seeds
- ¾ cup flaxseed
- 1 tbsp turmeric
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- ½ cup almond flour
- 1 cup water
- 4 tbsp coconut oil
- 10 cups full fat Greek yogurt or coconut cream
- Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
- Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned.
- Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
- Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way.
Tip: If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.
This granola tastes great on salads, too. Package the granola in a nice glass jar with a ribbon and give it as a gift! We said it before… there’s nothing like homemade granola!
4. Keto Oatmeal
Here is an awesome version of oatmeal with us — and it was so tasty, we had to let you in on it. Low-carb breakfast deliciousness at its best!
- 1 cup canned, unsweetened coconut milk or unsweetened almond milk
- 1 tbsp flaxseed, whole
- 1 tbsp chia seeds
- 1 tbsp sunflower seeds
- 1 pinch salt
- Mix all ingredients in a small sauce pan. Bring to a boil. Lower the heat and let simmer until desired thickness is reached. This shouldn’t take more than a couple of minutes.
- Top with butter and coconut milk – or almond milk and cinnamon – or fresh, unsweetened berries. The possibilities are endless!
Tip: Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast. This will be enough for 20 servings, corresponding to 3 tablespoons seed mix per serving:
- 1¼ cup flaxseeds
- 1¼ cup chia seeds
- 1¼ cup sunflower seeds
- 1 tablespoon cinnamon
- ½ teaspoon salt
5. Keto dosa
Dosa is a fermented Indian crepe made with rice and lentils. It’s served with a mild coconut chutney, and it’s one of the most popular breakfast meals in the country. This keto version replaces the original ingredients with coconut milk, almond flour and cheese.
- ½ cup almond flour
- 1½ oz. mozzarella cheese, shredded
- ½ cup coconut milk
- ½ tsp ground cumin
- ½ tsp ground coriander seed
- salt, to taste
- 3.5 oz coconut meat (fresh)
- 1.5 tbsp fresh ginger
- 1 fresh green chili pepper
- 1 dried red chili pepper
- 2 tbsp coconut oil
- 5 curry leaves
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- salt to taste
- water as needed
- In a bowl mix together all the ingredients.
- Heat up and lightly oil a non-stick skillet. It’s very important to use a non-stick skillet to prevent the dosa from sticking to the pan.
- Pour in the batter and spread it around by moving the pan. You want to form a circular shape.
- Cook the dosa on a low heat. The cheese will start to melt and crisp up.
- Once it’s cooked all the way through and the dosa has turned nice and golden brown on one side fold it using the spatula.
- Remove from the pan and serve with coconut chutney.
- Grind the coconut flesh, ginger, salt and fresh chilli in a food processor or a mortar and pestle. Add as much water as needed to ensure the mixture isn’t too dry and more wet like a chutney.
- Heat the coconut oil in a pan along with the dried red chilli, mustard seeds, cumin seeds and curry leaves.
- Once the oil is hot and the mustard seeds are popping add the ground chutney mixture to the hot pan and then turn off the stove.
- Mix everything well and transfer into a bowl.
One last thing… you should try this odd “carb trick” that burns up to 1 pound of belly fat per day…
“All this by Flavor-Pairing?” I asked.
I met an old friend for lunch last month and I was super impressed with how good she looked.
She said, “It’s not so much about the Flavor-Pairing, but more about how it re-awakens what the Japanese call, ‘the weight loss doubling molecule’ which signals 22-hour a day fat-burning effect in the female body.”
Even though I was skeptical, I’ve been struggling with my weight over the last few years, so I gave it a shot and watched the same video she did.
Well, it’s only a couple weeks later and you know what they say about how “you can’t transform your body overnight”…
They’re right – it actually took me 16 days to lose 22 pounds.
Now it’s my girlfriends asking ME what I’M doing differently 💅