Egg Recipe Keto
When on a Ketogenic diet regimen you will certainly find out genuine quick, that eggs are your brand-new buddy. A very easy, budget-friendly method to obtain your fats, as well as healthy proteins, is by including eggs right into your everyday diet regimen. Appears simple sufficient. Till you strike day 3 certainly, and also you’re tired out of your mind of hard-boiled eggs a day in day out. Something requires to alter, and also quick or you’re on a refresher course to failing this dish strategy. If you aren’t delighting in the diet regimen and also a way of life you’re a component of, what’s the factor? So allow us to aid you with a few of the most effective Keto-friendly dishes to consume those eggs, in a manner that you will not be obtaining burnt out of them!
Keto Sausage And Egg Breakfast Sandwich
Prep Time: 5 minutesCook Time: 10 minutes Total Time: 15 minutes Yield: Make:1 Serving
1 tbsp butter
2 large eggs
1 tbsp mayonnaise
2 sausage patties, cooked (find my recipe here)
2 slices sharp cheddar cheese
a few slices of avocado
Heat the butter in a large skillet over medium heat. Place lightly oiled mason jar rings or silicone egg molds into the pan.
Crack the eggs into the rings and use a fork to break the yolks and gently whisk. Cover and cook for 3-4 minutes or until eggs are cooked through. Remove the eggs from the rings.
Place one of the eggs on a plate and top it with half of the mayonnaise. Top the egg with one of the sausage patties.
Top the sausage patty with a slice of cheese and avocado.
Put the second sausage patty on top of the avocado and top it with the remaining cheese.
Spread the remaining mayonnaise on the second cooked egg and put it on top of the cheese.
Serve and enjoy!
Avocado & Egg Fat Bombs and Deviled Eggs
Hands-on 10 minutes Overall 20 minutes Makes 5 servings, ~ 3/4 cup)
3 large cooked egg yolks
1/2 large avocado, peeled and seed removed (100 g/ 3.5 oz)
1/4 cup mayonnaise (55 g/ 1.9 oz) – you can make your own
1 tbsp lemon or lime juice
1/2 tsp salt, or to taste
freshly ground black pepper
2 tbsp chopped spring onions or chives
freshly cut cucumber slices, bell peppers or crispy lettuce leaves
leftover cooked egg white halves (if making deviled eggs)
Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water – be careful not to get burnt. This will prevent the egg from cracking as the temperature change won’t be so sudden. To get the eggs hard-boiled, you need around 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! When the eggs are chilled, peel off the shells.
Halve the avocado and remove the seed and peel. Cut the eggs in half and carefully – without breaking the egg whites – spoon the egg yolks into a bowl.
Place the avocado cut into pieces into a food processor and add the egg yolks, mayonnaise, lemon juice, salt, and pepper. Process until smooth. Alternatively, mash with a fork until creamy and well combined. Enjoy with cucumber slices and spring onion on top, or fill up the egg white halves and make deviled eggs. To avoid browning, store in an airtight container and keep for up to 5 days.
Bacon and Egg Cups
Prep Time: 10 minutesCook Time: 25 minutes Total Time: 35 minutes Servings: 12
12 large eggs
12 pieces of bacon (paleo-approved if necessary)
1 tbsp chopped chives
salt and pepper
Preheat oven to 400 degrees.
Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
Grease your muffin tins.
Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
Cook for about 12-15 minutes or until bacon is crisp. Watch closely.
Easy Hollandaise Sauce
Hands-on 10 minutes Overall 10 minutes
(makes 1 serving, about 1/4 cup)
2 tbsp butter, ghee, duck fat or extra virgin olive oil (30 ml)
1 large egg yolk
1/4 tsp Dijon mustard (you can make your own)
1 tbsp fresh lemon juice (15 ml), or useless to taste
pinch salt or more to taste
dash of water if too thick
Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk (I tripled the ingredients to make 3 servings). Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot. Easy Hollandaise Sauce
Mix the egg yolk with the water, lemon juice, Dijon mustard, and salt. Fill a medium saucepan with ~1 cup of water and bring to a boil.
Keep on medium heat, place the bowl with the egg yolk mixture on top of the saucepan, and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth. Serve immediately over poached eggs or baked salmon.
If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.
Keto Hot Chocolate
YIELDS: 1 CUP PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 10 MINS
2 tbsp. unsweetened cocoa powder, plus more for garnish
2 1/2 tsp. keto-friendly sugar, such as Swerve
1 1/4 c. water
1/4 c. heavy cream
1/4 tsp. pure vanilla extract
Whipped cream, for serving
In a small saucepan over medium-low heat, whisk together cocoa, Swerve, and about 2 tablespoons water until smooth and dissolved. Increase heat to medium, add remaining water and cream, and whisk occasionally until hot.
Stir in vanilla, then pour into a mug. Serve with whipped cream and a dusting of cocoa powder.
YIELDS: 3 CUPS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 35 MINS
1 c. almonds, chopped
1 c. walnuts, chopped
1 c. unsweetened coconut flakes
1/4 c. sesame seeds
2 tbsp. flax seeds
2 tbsp. chia seeds
1/2 tsp. ground clove
1 1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 large egg white
1/4 c. melted coconut oil
Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, flax seeds, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt.
Beat egg white until foamy then stir into granola. Add coconut oil and stir until everything is well coated. Pour onto a prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely.
Keto Sausage Breakfast Sandwich
YIELDS: 3 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 15 MINS
6 large eggs
2 tbsp. heavy cream
Pinch red pepper flakes
Freshly ground black pepper
1 tbsp. butter
3 slices cheddar
6 frozen sausage patties, heated according to package instructions
In a small bowl beat eggs, heavy cream, and red pepper flakes together. Season generously with salt and pepper. In a nonstick skillet over medium heat, melt butter. Pour about ⅓ of the eggs into the skillet. Place a slice of cheese in the middle and let sit about 1 minute. Fold the sides of the egg into the middle, covering the cheese. Remove from pan and repeat with remaining eggs.
Serve eggs between two sausage patties with avocado.
Low Carb Indian Boiled Egg Curry
3 tablespoons Ghee
1 small Onion diced
2 cloves garlic roughly chopped
1 serrano chili pepper roughly chopped
1 teaspoon turmeric
1 teaspoon Garam Masala
1/2 teaspoon Ginger ground
1/2 teaspoon coriander ground
1/2 teaspoon Cumin ground
1/4 cup Tomato Puree
1/2 teaspoon Pepper
1 teaspoon salt
14 ounces Coconut Cream
2 cups green beans trimmed and cut
8 eggs boiled and peeled
1 tablespoon Cilantro
1 tablespoon flaked almonds
Place a medium-size saucepan over medium heat.
Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic, and chili and sauté until the onion begins to look translucent.
Turn the heat down to low and add the turmeric, garam masala, ginger, coriander, and cumin. Gently cook until fragrant, around 5 minutes.
Add the tomato puree, salt, and pepper and cook for another 2 minutes.
Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a frying pan over medium heat.
When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.
Serving: 1cup | Calories: 511kcal | Carbohydrates: 11g | Protein: 17g | Fat: 46g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 450mg | Sodium: 176mg | Potassium: 655mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 22.3mg | Calcium: 120mg | Iron: 5.2mg
Keto Pavlova Sugar-Free Meringue Dessert
6 egg whites
1/2 teaspoon cream of tartar
1/3 cup Latvia icing mix
1/2 teaspoon vanilla extract
1 cup Heavy Cream
1 teaspoon vanilla extract
1 tablespoon Latvia
1/4 cup unsweetened shredded coconut toasted
Preheat oven to 100C/210F.
Place egg whites into a stand mixer and whisk on high until they are foamy.
Turn the mixer off and add the cream of tartar. Turn the mixer on low to medium speed and begin adding the Natvia Icing Mix, 1 tablespoon at a time.
When all the Natvia Icing Mix is mixed in, turn the mixer to high and whisk until the egg whites have stiff peaks.
Gently spoon the meringue onto a lined cookie sheet and smooth into an 8-10in diameter circle. Leaving ridges will give a great crunchy outside.
Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry out for another hour.
Remove the pavlova from the oven and cool for an hour.
Whisk the heavy cream, vanilla, and Latvia in a stand mixer until at the firm peak stage.
Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.
Serving: 100g | Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.2mg
Keto Frittata Recipe
4 slices bacon
1 cup mushrooms sliced
2 tablespoons Butter
4 ounces baby spinach
1 cup Cheddar Cheese shredded
6 large eggs
1/4 cup Heavy Cream
1/2 teaspoon salt
1/2 teaspoon Pepper
Preheat your oven to 180C/355F.
Place a cast-iron frying pan over high heat.
Dice the bacon and add it to the pan. Saute for 4 minutes then add the butter.
Add the mushrooms and saute for another 3 minutes.
Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.
Sprinkle the cheddar over the sauteed ingredients.
In a mixing bowl, add the eggs, cream, salt, and pepper. Whisk until combined.
Pour the egg mix into the pan and place the pan into the oven.
Bake for 20 minutes, or until the egg no longer jiggles.
Remove from the oven, slice into 4 pieces, and serve.
Serving: 1Serve | Calories: 426kcal | Carbohydrates: 3g | Protein: 21g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 358mg | Sodium: 797mg | Potassium: 420mg | Fiber: 0g | Sugar: 1g | Vitamin A: 3740IU | Vitamin C: 8.5mg | Calcium: 283mg | Iron: 2.5mg
Keto Egg Salad Recipe
8 large eggs
1/2 cup Low Carb Mayonnaise
1 tablespoon Chives finely chopped
2 teaspoons dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Fill a saucepan with hot tap water and place over high heat.
Gently add the cold eggs.
When the water just starts to boil, set your timer for 12 minutes.
Once boiled, place your eggs into cool or iced water to chill. Leave for 10 minutes to cool.
Peel the cooled eggs and dice before adding to your mixing bowl.
Add the remaining ingredients, and stir gently. Taste your mixture and add additional salt and pepper if wanted.
Serve straight away or store in an airtight container in the fridge for up to 3 days.
Serving: 0.5cup | Calories: 473kcal | Carbohydrates: 1g | Protein: 13g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 374mg | Sodium: 507mg | Potassium: 148mg | Fiber: 0g | Sugar: 0g | Vitamin A: 585IU | Vitamin C: 0.9mg | Calcium: 58mg | Iron: 1.8mg
Keto Spanish Baked Eggs
1 tablespoon Olive Oil
1 Smoked Chorizo Sausage diced
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cumin ground
1 Tomato diced
1/3 cup Roasted Peppers cut into strips
1 pinch Salt
1 pinch Pepper
2 large Eggs
2 ounces Manchego cheese grated
1 teaspoon Parsley finely chopped
Preheat oven to 200C/390F.
Place the olive oil in a non-stick frying pan over medium heat.
Add the diced chorizo, paprika, and cumin and sauté for 3-5 minutes until the chorizo is cooked through.
Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
Add the roasted peppers, salt, and pepper and mix through.
Take the pan off the heat and evenly spread the mixture into 2 oven-safe dishes.
Make a hole in the center of the mixture and crack one egg into each dish.
Sprinkle over the manchego cheese and parsley.
Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
Remove from the oven and serve.
Serving: 1dish | Calories: 278kcal | Carbohydrates: 3g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 1208mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1273IU | Vitamin C: 28mg | Calcium: 329mg | Iron: 1mg
Keto Cheese Fritters with Ricotta and Parmesan
1 pound fresh ricotta cheese
1/2 cup Parmesan cheese grated
1 1/2 tablespoons coconut flour
2 tablespoons fresh oregano finely chopped
1 Lemon zest only
1 pinch Salt
1/2 teaspoon Pepper
3 tablespoons olive oil
6 tablespoons Sour Cream to serve
6 ounces smoked salmon to serve
In a mixing bowl add all ingredients except the olive oil. Mix until it comes together into a ball, similar to a very soft dough.
Split the mixture into 12 pieces and form each piece into a small round patty.
In a large non-stick frying pan add the olive oil and warm over medium heat.
Add the fritters and sauté for 2-3 minutes on each side until golden brown. Take care when flipping as the fritters are very delicate.
Remove from the pan and serve with a side of smoked salmon, a tablespoon of sour cream and a squeeze of lemon.
Serving: 110g | Calories: 398kcal | Carbohydrates: 7g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 140mg | Sodium: 669mg | Potassium: 216mg | Fiber: 4g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 5.8mg | Calcium: 560mg | Iron: 3.2mg
Low Carb Caesar Salad Dressing
1 tbsp Dijon Mustard
1 clove garlic crushed
1 tsp White Pepper
2-3 pinches salt
17 fl.oz olive oil light in flavor
2 oz Parmesan cheese grated
1/3 cup Parsley finely chopped
3 tbsp Lemon Juice
Put eggs, mustard, garlic, anchovies, salt, and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
Low Carb Caesar Dressing Step 1
Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
Add the parmesan, chopped parsley, and lemon juice and blend until combined.
Low Carb Caesar Dressing Step 3
Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
Serve it drizzled over your favorite salad or use it as a dipping sauce.
Serving: 30g | Calories: 21kcal | Carbohydrates: 0g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 14mg | Fiber: 0g | Sugar: 0g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 0.2mg
Keto Egg Muffins Recipe
1 chorizo sausage diced
1 large red chili deseeded and sliced
1 clove garlic finely chopped
1 teaspoon Paprika
1/2 teaspoon Cumin ground
1/2 teaspoon salt
1/2 teaspoon Pepper
3 ounces manchego cheese grated
1/4 cup roasted pepper sliced
1 tablespoon Parsley finely chopped
Preheat oven to 200C/390F.
Line a standard muffin tin with silicone cupcake molds.
Place the diced chorizo, chili, and garlic in a non-stick frying pan over medium heat and sauté for 8 minutes.
Turn off the heat. Allow cooling for 5 minutes.
Crack the eggs into a large jug and add the cumin, paprika, salt, and pepper. Blend with a stick blender until fully combined.
Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the chorizo mix between the cupcake molds.
Add the manchego cheese, slices of roasted peppers, and parsley on top.
Pour the remaining egg mixture into each cupcake mold.
Bake for 12 minutes, and remove from the oven as soon as they are cooked through.
Remove from the oven and enjoy warm or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.
Calories: 103kcal | Carbohydrates: 1.2g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 154mg | Sodium: 226mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 9.1mg | Calcium: 100mg | Iron: 0.9mg
Mini Keto Breakfast Burrito Wraps Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings (2 mini wraps per
2 Tablespoons (30 ml) olive oil
1 slice of bacon, diced
1/2 green bell pepper, diced small
1/2 shallot (or small onion), peeled and sliced
6 medium eggs
1 Tablespoon (15 ml) unsweetened almond milk
1 small tomato, diced small
4 slices of deli ham
4 slices of deli roast beef
1/2 avocado, sliced
Small handful chopped cilantro, plus extra to garnish
Salt and pepper, to taste
Cook the diced bacon in a frying pan with a dash of olive oil until crispy. Set aside.
Whisk the eggs and almond milk together in a bowl and season with salt and pepper.
Wipe the frying pan clean and add the olive oil. Scramble the eggs in the pan on medium heat until scrambled to your liking. Add in the bacon, tomatoes, pepper, shallot, and half the chopped cilantro. Season with salt and pepper, to taste.
Use the deli meat slices as “wraps”. Place an avocado slice and some of the scrambled eggs mixtures on each deli meat slice and carefully wrap up. Garnish with leftover chopped cilantro.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
Calories: 295 Sugar: 2 g Fat: 22 g Carbohydrates: 5 g Fiber: 2 g Protein: 21 g.
When on a Ketogenic diet regimen (also known as Keto) you will certainly discover genuine quickly, that eggs are your brand-new buddy. A simple, economical means to obtain your fats and also healthy proteins are by integrating eggs right into your everyday diet regimen. Appears simple sufficient. Up until you strike day 3 naturally, and also you’re tired out of your mind of hard-boiled eggs a day in day out. Something requires to alter, as well as quickly or you’re on a refresher course to failing this dish strategy. If you aren’t taking pleasure in the diet regimen and also a way of living you’re a component of, what’s the factor? So allow us to aid you with several of the most effective Keto-friendly dishes to consume those eggs, in a manner that you will not be obtaining tired of them!