Are you tired of sacrificing flavor for a low-carb lifestyle? Look no further! Keto brunch recipes are here to revolutionize your morning meal. With the rise in popularity of ketogenic diets, it’s no surprise that creative and delicious recipe ideas have followed suit.
In this article, we’re excited to share 20 mouthwatering keto brunch recipes that will satisfy your cravings while keeping you within your daily carb limits. From savory egg dishes to sweet treats, our collection features a wide range of options to please even the pickiest eaters.
Whether you’re a seasoned keto enthusiast or just starting out on this low-carb journey, these recipes are sure to become staples in your kitchen arsenal. So go ahead, indulge in that extra slice (or three) of your favorite keto treat – your taste buds and body will thank you!
Stay tuned for our top picks and get ready to elevate your brunch game!
Avocado and Bacon Egg Cups
These bite-sized egg cups are packed with creamy avocado, crispy bacon, and a runny yolk. Perfect for a quick breakfast or brunch on-the-go.
Ingredients:
– 6 eggs
– 1 ripe avocado, diced
– 6 slices of cooked bacon, crumbled
– Salt and pepper to taste
– 6 mini muffin tin cups
Instructions:
1. Preheat oven to 375°F (190°C).
2. Crack an egg into each muffin cup.
3. Top each egg with a spoonful of diced avocado and a sprinkle of crumbled bacon.
4. Season with salt and pepper to taste.
5. Bake for 12-15 minutes, or until the whites are set and yolks are still slightly runny.
6. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Keto Pancakes with Almond Flour
Start your day with a delicious and healthy breakfast that’s also keto-friendly! These pancakes use almond flour as a low-carb substitute for traditional wheat flour, making them an excellent option for those following a ketogenic diet.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– Butter or ghee for serving (optional)
Instructions:
1. In a medium bowl, whisk together almond flour, eggs, sweetener, baking powder, and salt until smooth.
2. Add the melted coconut oil and mix until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve with butter or ghee, if desired.
Cooking Time: 4-6 minutes per batch
Cheesy Cauliflower Hash Browns
Elevate your breakfast or brunch game with this unique and flavorful recipe that combines the natural sweetness of cauliflower with the richness of cheese.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower with butter until well coated.
3. Spread cauliflower on a baking sheet lined with parchment paper.
4. Sprinkle cheddar and Parmesan cheese evenly over the cauliflower.
5. Drizzle egg mixture over the top.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes, or until golden brown and crispy.
Cooking Time: 25-30 minutes
Smoked Salmon and Cream Cheese Roll-Ups
A delicious and elegant appetizer or snack that combines the rich flavors of smoked salmon with creamy cheese and crispy cucumber. Perfect for a quick gathering or as a light meal.
Ingredients:
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh dill
– 1/2 pound smoked salmon, flaked
– 1 large cucumber, peeled and thinly sliced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the cream cheese and chopped fresh dill until well combined.
3. Add the flaked smoked salmon to the cream cheese mixture and stir until smooth.
4. Lay out a cucumber slice and place about 1 tablespoon of the salmon-cream cheese mixture in the center of the slice.
5. Roll up the cucumber tightly, starting from one end.
6. Repeat with the remaining ingredients.
7. Serve warm or at room temperature.
Cooking Time: 10 minutes (optional)
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with this flavorful and savory recipe, featuring tender mushrooms filled with a spinach and feta cheese mixture. Perfect for any occasion!
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, and a pinch of salt and pepper.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the spinach-feta mixture, mounding it slightly.
4. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Keto Chaffles with Sugar-Free Syrup
Elevate your breakfast game with these crispy and golden keto chaffles, infused with the sweetness of sugar-free syrup. Perfect for a quick morning meal or snack.
Ingredients:
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter, melted
– Sugar-free syrup (such as Torani or DaVinci)
Instructions:
1. Preheat a non-stick chaffle iron according to manufacturer’s instructions.
2. In a bowl, mix together mozzarella and Parmesan cheese, egg, salt, and pepper until well combined.
3. Pour the mixture into the preheated chaffle iron and cook for 3-4 minutes or until golden brown.
4. Meanwhile, melt butter in a small saucepan over low heat.
5. Brush the melted butter onto the cooked chaffle.
6. Drizzle sugar-free syrup over the chaffle to taste.
Cooking Time: Approximately 10-12 minutes (including cooking time for the chaffle iron).
Bacon-Wrapped Asparagus Bundles
A flavorful twist on a classic side dish, these bacon-wrapped asparagus bundles are perfect for your next dinner party or special occasion.
Ingredients:
– 1 pound fresh asparagus spears
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the asparagus spears and trim them to fit around the bacon slices.
3. Wrap each asparagus spear with a slice of bacon, securing it with a toothpick if needed.
4. Place the bundles on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the bundles and sprinkle with salt and pepper to taste.
6. Bake for 15-20 minutes or until the bacon is crispy and the asparagus is tender.
7. If using Parmesan cheese, sprinkle it over the bundles during the last 2 minutes of baking.
Cooking Time: 15-20 minutes
Cloud Bread Breakfast Sandwich
Start your day off right with a delicious Cloud Bread Breakfast Sandwich, featuring fluffy cloud bread, crispy bacon, melted cheddar cheese, and fresh avocado. This easy-to-make breakfast sandwich is perfect for a quick morning pick-me-up.
Ingredients:
– 1 loaf of Cloud Bread (homemade or store-bought)
– 6 slices of cooked bacon
– 2 tablespoons of unsalted butter, softened
– 1 ripe avocado, sliced
– 2 cups of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Toast the Cloud Bread until lightly browned.
2. Cook the bacon in a pan until crispy, then set aside.
3. Butter one side of each slice of toasted Cloud Bread.
4. Assemble the sandwiches by spreading butter on the unbuttered side of two slices, then topping with a slice of bacon, a few pieces of avocado, and a sprinkle of cheddar cheese.
5. Top with another slice of Cloud Bread, butter-side up.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Zucchini and Egg Scramble
Start your day with a nutritious and flavorful scramble that combines the best of eggs, zucchini, and cheese. This recipe is perfect for a busy morning when you need something delicious and quick.
Ingredients:
– 2 large eggs
– 1 medium zucchini, grated
– 1 tablespoon butter or non-stick cooking spray
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt.
2. Heat the butter or non-stick cooking spray in a medium skillet over medium-high heat.
3. Add the grated zucchini and cook until it starts to soften, about 2-3 minutes.
4. Pour in the egg mixture and scramble the eggs with a spatula until they are almost set.
5. Sprinkle with shredded cheese (if using) and fold the eggs over the zucchini.
6. Cook for an additional 30 seconds to 1 minute, then serve hot.
Cooking Time: 8-10 minutes
Keto Sausage and Egg Muffins
Start your day with a delicious and satisfying breakfast that’s also keto-friendly! These sausage and egg muffins are packed with protein, cheese, and flavorful sausage.
Ingredients:
– 6 large eggs
– 1 pound of sausage (such as Italian sausage or Chorizo), casings removed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through.
3. Crack the eggs into a bowl and whisk together. Add salt and pepper to taste.
4. Spray a 12-cup muffin tin with cooking spray or oil.
5. Divide the cooked sausage among the muffin cups.
6. Pour the egg mixture over the sausage, filling each cup about 3/4 of the way.
7. Top each muffin with shredded cheese and chopped parsley.
8. Bake for 20-25 minutes or until eggs are set and cheese is melted.
Cooking Time: 20-25 minutes
Coconut Flour Crepes with Berries
These crepes are a game-changer for those looking for a gluten-free breakfast or snack option. Made with coconut flour and filled with sweet and tangy berries, these delicate French-style pancakes are a delightful treat.
Ingredients:
– 1 cup coconut flour
– 2 eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions:
1. In a large bowl, whisk together coconut flour and eggs.
2. Gradually add in almond milk and salt. Whisk until smooth.
3. Heat a small non-stick pan over medium heat.
4. Pour about 1/4 cup of batter into the pan and tilt to evenly coat the bottom.
5. Cook for 2 minutes, then flip and cook for another minute.
6. Fill with fresh berries and serve warm.
Cooking Time: 15-20 minutes (depending on the number of crepes)
Pesto and Mozzarella Omelette
This Italian-inspired omelette combines the creaminess of mozzarella cheese with the vibrant flavor of pesto, all wrapped up in a fluffy egg package. Perfect for a quick and satisfying breakfast or brunch.
Ingredients:
– 2 eggs
– 1 tablespoon pesto
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Crack the eggs into a bowl and whisk together with a fork. Season with salt and pepper.
2. Heat a small non-stick pan over medium heat. Add the eggs and cook until the edges start to set, about 30 seconds.
3. Spread the pesto evenly over half of the omelette.
4. Sprinkle the mozzarella cheese over the pesto.
5. Fold the other half of the omelette over the filling.
6. Cook for an additional 30-45 seconds, until the cheese is melted and the eggs are fully cooked.
7. Slide the omelette out of the pan onto a plate and serve hot.
Cooking Time: 1-2 minutes
Keto Breakfast Burrito with Low-Carb Tortilla
Start your day off right with this delicious and nutritious breakfast burrito, packed with scrambled eggs, savory sausage, and melted cheese wrapped in a crispy low-carb tortilla.
Ingredients:
– 2 large eggs
– 1/4 cup cooked sausage (such as chorizo or Italian sausage), crumbled
– 1/4 cup shredded cheddar cheese
– 1 low-carb tortilla (6-8 inches)
– Salt and pepper to taste
– Optional: avocado, sour cream, and salsa for topping
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Cook the sausage in a pan over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Warm the low-carb tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burrito by placing the scrambled eggs, cooked sausage, and shredded cheese onto the center of the tortilla.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the burrito into a neat package.
Cooking Time: 10-12 minutes
Broccoli and Cheddar Frittata
A flavorful breakfast or brunch option that’s perfect for any time of day.
Ingredients:
– 6 eggs
– 1 cup broccoli florets
– 1/2 cup shredded cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the broccoli and cook until tender, about 3-4 minutes.
4. In a separate bowl, whisk together the eggs and a pinch of salt.
5. Pour the egg mixture over the cooked broccoli in the skillet.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are set.
8. Remove from the oven and let cool for a few minutes before serving.
Cooking Time: 15-18 minutes
Almond Butter and Chia Seed Pudding
Combine the creaminess of almond butter with the nutritional benefits of chia seeds for a delicious and healthy treat. This pudding is perfect as a breakfast option, snack, or post-workout recovery food.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup unsweetened almond milk
– 2 tablespoons almond butter
– 2 tablespoons chia seeds
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together the oats and chia seeds.
2. In a separate bowl, whisk together the almond milk, almond butter, and honey until smooth.
3. Add the oat-chia mixture to the wet ingredients and stir until well combined.
4. Refrigerate for at least 30 minutes or overnight to allow the pudding to thicken.
5. Serve chilled, garnished with additional chia seeds if desired.
Cooking Time: 10 minutes (prep) + 30 minutes (chilling)
Keto Shakshuka with Feta
This recipe combines the flavors of North Africa and Greece to create a rich, savory dish perfect for a low-carb diet. By using feta cheese as a topping, you’ll add a tangy, creamy element to balance out the bold spices.
Ingredients:
– 1 large onion, diced
– 2 bell peppers (any color), sliced
– 3-4 garlic cloves, minced
– 1 can of whole tomatoes (14 oz)
– 1 tsp paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 2 eggs
– 1/2 cup crumbled feta cheese
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the onion, bell peppers, and garlic over medium-high heat until tender.
3. Add paprika, cumin, salt, and pepper; stir to combine.
4. Pour in the can of whole tomatoes and stir to coat the vegetables evenly.
5. Create 2-3 wells in the sauce for the eggs.
6. Crack an egg into each well.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the whites are set and yolks are still runny.
8. Remove from the oven and top with crumbled feta cheese.
9. Garnish with fresh parsley or cilantro.
10. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Pork Rind Nachos with Scrambled Eggs
Take your nacho game to the next level with this unique combination of crispy pork rinds, creamy scrambled eggs, and melted cheese.
Ingredients:
– 1 cup pork rinds
– 2 tablespoons olive oil
– 1/2 cup shredded cheddar cheese
– 4 large eggs
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 350°F (175°C).
2. Spread pork rinds in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Bake for 10-12 minutes or until crispy.
4. In a separate pan, scramble eggs over medium heat until cooked through.
5. Arrange baked pork rinds on a serving dish or platter. Top with scrambled eggs and shredded cheese.
6. Return to the oven and melt cheese for an additional 2-3 minutes.
7. Serve immediately and customize with your favorite toppings.
Cooking Time: 20-25 minutes
Keto Cinnamon Roll Fat Bombs
Start your day with a sweet and satisfying treat that’s low-carb and high-fat. These keto cinnamon roll fat bombs are the perfect combination of flavors and textures.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup heavy cream
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (optional)
Instructions:
1. In a medium-sized bowl, cream together the softened butter and granulated sweetener until well combined.
2. Add in the heavy cream and mix until smooth.
3. Stir in the ground cinnamon and salt until fully incorporated.
4. If using walnuts, fold them into the mixture.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Once chilled, use a spoon or small cookie scoop to form the mixture into desired shapes (such as balls or logs).
7. Place the fat bombs on a baking sheet lined with parchment paper and refrigerate for an additional 15-20 minutes before serving.
Cooking Time: None needed! These fat bombs are best served chilled, straight from the refrigerator.
Halloumi and Veggie Skillet
This hearty skillet recipe combines the creaminess of halloumi cheese with a colorful medley of roasted vegetables, perfect for a quick weeknight dinner or brunch. The result is a flavorful and satisfying dish that’s sure to become a new favorite!
Ingredients:
– 1 block halloumi cheese
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 bell peppers (any color), sliced
– 2 zucchinis, sliced
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add bell peppers and zucchinis; cook for an additional 5-7 minutes or until tender.
5. Place halloumi cheese on top of the vegetables and cook for 2-3 minutes or until melted and slightly browned.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 20-25 minutes
Keto Egg Salad Lettuce Wraps
Elevate your snack game with this simple and delicious recipe that combines the richness of egg salad with the crunch of lettuce wraps. Perfect for keto dieters, these bite-sized treats are a great source of protein and healthy fats.
Ingredients:
– 4 large eggs, hard-boiled and cooled
– 1/4 cup mayonnaise (make sure it’s sugar-free!)
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4-6 lettuce leaves (Romaine or Butter work well)
Instructions:
1. In a medium bowl, whisk together eggs, mayonnaise, dill, lemon juice, salt, and pepper until smooth.
2. Spoon the egg salad onto the center of each lettuce leaf, leaving a small border around the edges.
3. Fold the lettuce in half to enclose the filling.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Start your day with a delicious low-carb brunch! This article features 20 mouth-watering keto recipes to satisfy your cravings. From savory options like Avocado and Bacon Egg Cups, Cheesy Cauliflower Hash Browns, and Pesto and Mozzarella Omelette, to sweet treats like Keto Cinnamon Roll Fat Bombs, there’s something for everyone. Treat yourself to a low-carb breakfast or brunch with these easy-to-make recipes that are perfect for a keto lifestyle.
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