breakfast Archives – KEEPING UP WITH THE KETODASHIANS

If you are having a hard time thinking of low carb breakfast ideas, look no further because we have you covered. As a reminder, this list is full of suggestions, not rules. Eat what you enjoy and do what is best for your body. Work with a healthcare provider to determine the best lifestyle for health and wellness.

Omelette with vegetables and cheese
Scrambled eggs with bacon and avocado
Egg muffins with spinach and sausage
Yogurt with berries and almonds
Chia seed pudding with coconut milk and almonds
Turkey bacon and avocado toast
Cottage cheese and berries
Smoothie with avocado, spinach, and almond milk
Breakfast bowl with scrambled eggs, sausage, and vegetables
Baked eggs in avocado
Breakfast burrito with eggs, avocado, and salsa
Egg and vegetable frittata
Greek yogurt with walnuts and honey
Breakfast sausage and egg muffins
Overnight “oats” (noatmeal) with almond milk and chia seeds
Green smoothie with spinach, avocado, and coconut milk
Egg and bacon cups
Breakfast casserole with eggs, sausage, and vegetables
Egg and smoked salmon on a bed of greens
Kale and bacon omelette
Coconut flour pancakes with berries and whipped cream
Breakfast quesadilla with eggs and vegetables
Smoothie bowl with avocado, berries, and nuts
Veggie omelette with feta cheese
Breakfast skillet with eggs, sausage, and peppers
Baked eggs with spinach and mushrooms
Egg and vegetable scramble
Breakfast sandwich with egg, bacon, and avocado
Omelette with ham, cheese, and spinach
Chia seed pudding with berries and almonds
Breakfast bowl with scrambled eggs, black beans, and avocado
Egg and bacon salad
Breakfast wrap with scrambled eggs, bacon, and spinach
Egg muffins with sausage and cheese
Greek yogurt with berries and pumpkin seeds
Breakfast quiche with vegetables and bacon
Egg and vegetable hash
Smoothie with almond milk, spinach, and banana
Breakfast sushi with scrambled eggs and avocado
Egg and bacon frittata
Breakfast sandwich with egg, sausage, and cheese
Breakfast burrito with scrambled eggs, black soy beans, and salsa
Omelette with broccoli, cheese, and tomatoes
Breakfast bowl with quinoa, eggs, and avocado
Egg and avocado toast
Smoothie with almond milk, berries, and spinach
Breakfast skillet with eggs, bacon, and tomatoes
Baked eggs with ham and vegetables
Egg muffins with bacon and cheese
Breakfast smoothie bowl with almond milk, spinach, and berries

This is the closest that we’ve gotten to an actual bowl of oatmeal and we are loving it. This base is so easy to to make and you can really make it your own with different extracts and mix-ins. This is a mix between cream of wheat and oatmeal but based on how you season and tweak it, could be a very good dupe for grits.

This is a really high fiber dupe for the real deal. It has the texture of cream of wheat or steel cut oats but play around with the ingredients to change the texture.

Mix all the ingredients in a small saucepan.
Cook on medium heat until the mixture is thickened. Stir occasionally.

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Our most popular pancake recipe finally immortalized on our blog! These utilize our favorite base mixture and taste so good, it feels wrong.

These pancakes are fluffy and guilt free!

Mix wet ingredients thoroughly (extract, eggs, milk)
Add dry ingredients to the wet mix (almond flour, coconut flour, baking powder, sweetener, salt, 2 shakes of cinnamon)
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.
While the pancakes are cooking, mix the additional sweetener with 4-5 shakes of cinnamon.
Once the pancake is cooked, toss it in a cinnamon/sweetener mixture until both sides are fully coated.
For the dulce de leche cream cheese frosting, mix 2 tablespoons of whipped cream cheese with 2 tablespoons of your fav sf caramel syrup.

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This is a remix to our OG Noatmeal recipe and it’s seriously so good that it feels wrong.

Some answers to FAQs:

Can I omit coconut if I don’t like it? Yes!! You do you and make it your own.
Can I use something other than choc zero? Of course, we just like how smoothly it melts.
What if I don’t like almond flour? Don’t use it – and just add a few tablespoons of shredded coconut or flax in place of the almond flour.
Can I make this without chocolate? Yes! Use the base to make whatever flavor oatmeal you used to love. Just omit the chocolate.

This is a really high fiber dupe for the real deal. It has the texture of cream of wheat or steel cut oats but play around with the ingredients to change the texture.

Mix all the ingredients in a small saucepan.
Cook on medium heat until the mixture is thickened. Stir occasionally.

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Please leave a review below and tag us @TheKetodashians on IG! https://www.instagram.com/p/B-a0SVEAXiU/?utm_source=ig_web_copy_link

Keto Bantam Bagel Dupe (#twinning)👯‍♀️this is a cream cheese stuffed bagel! I used to get these all the time during my non-keto Starbucks runs. These are super easy to make and even easier to make different variations with flavors and seasonings. If you already have a favorite fathead bagel recipe or keto bagel recipe, feel free to use that and follow this method.

2 Cups Shredded mozzarella cheese
1 Cup Plain cream cheese
1 Cup Almond flour
2 Tsp Baking powder
1 Egg Whisked
everything but the bagel seasoning

Melt the mozzarella cheese and 2 tablespoons of cream cheese in the microwave. This should take 1:30-2:00 minutes, depending on your microwave. Mix the cheeses.
Add the egg to the cheese mixture and mix.
Add the almond flour and baking powder and thoroughly mix. This works in a mixer or you can knead the dough with your hands, just make sure your hands are wet – it’s easier to work with the dough.
Divide the mixture into 4-6 pieces and roll each piece into a ball.
Flatten each individual ball and then place a teaspoon of plain cream cheese in the middle.
Fold the dough around the ball and roll it into the cream cheese is fully enclosed with dough.
Repeat with the remaining dough and cream cheese.
Sprinkle Everything but the Bagel Seasoning over the top of the stuffed dough balls.
Bake for 12-15 minutes at 375 degrees until the stuffed bagels are a golden brown color.

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If your egg fast includes sugar free sweeteners – this recipe uses a really versatile base that you can make french toast, waffles, pancakes, and crepes with while staying within eggfast guidelines. My sweetener of choice was Jordan’s Skinny Vanilla Syrup because the total carb count is still zero. You can use whatever sweetener floats your boat, but I would suggest you test a tablespoon of your batter in the microwave to adjust accordingly.

Some notes:

I used these silicone cavities to portion out the batter. This recipe will fill 12 cavities so it’s perfectly portioned. This is the recommended way to cook these because my recipe is based on using these to cook the batter.
If you do not want those cavities, try mini loaf pans or muffin tins.
If you use a square or loaf pan to bake, just pour all of the batter in the pan and bake until the mixture is no longer liquid. Oven times will vary but 20-30 mins is pretty standard depending on your pan and oven.

Honestly, these give us major blintz vibes – they are so good, they make you forget you’re on an eggfast.

8 eggs
8 tbsp salted butter
1/4 cup cream cheese softened
6 tablespoons sugar free vanilla syrup try 4 tablespoons first, microwave 1 tablespoon of the batter for 30 seconds, and then adjust sweetness accordingly
2 tsp baking powder
4-6 shakes ground cinnamon
1/2 tsp Golden Monkfruit sweetener (more to taste)

Soften the butter and cream cheese in the microwave for 30 seconds.
Add the eggs, vanilla syrup, baking powder, and cinnamon.
Use a hand mixer to thoroughly mix for 2-3 minutes.
Fil 3/4 of the silicon cavities with the batter.
Bake at 350 degrees for 15 minutes.
When you’re ready to serve, pan fry each side in a medium heat non stick pan. For best results, cut the portions into bite sized pieces and then pan fry.
Sprinkle sweetener and cinnamon to taste over the pieces once you’re done pan frying.

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If loving these is wrong, we don’t want to be right. Luckily, these are super keto friendly and easy to make. You can easily swap out the strawberry syrup for strawberry jam or a homemade strawberry sauce.

These pancakes are fluffy and guilt free!

2/3 cup almond flour
1 tbsp coconut flour
1 tsp banana extract
1/4 cup milk of choice
3 tsp baking powder
3 eggs
3 tablespoons Golden Monkfruit sweetener (+ additional sweetener to taste)
1 dash salt

Mix wet ingredients thoroughly (extract, eggs, milk)
Add dry ingredients to the wet mix (almond flour, coconut flour, baking powder, sweetener, salt.
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.
Top with strawberries, chocolate syrup, and whipped cream.

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I don’t know about you, but I LOVE pancakes. Give me pancakes any time of day and I’m a happy camper. The only issue is when I’m trying to really reduce total carbs, the classic almond flour pancakes that I love are just too high for me. ENTER: Isopure unflavored whey isolate protein powder – aka magic dust from the keto gods. Zero carb and versatile as hell! They give these pancakes a pancake texture and more fluff and firmness than if you were just making an egg pancake or crepe.

Here are some notes:

If you eat this hot off the pan, they will taste eggy. Give them a hot minute to cool and then you will get the pancake vibes you’ve been craving.
I use isopure because it’s the only brand I’ve ever used – if you want to use your favorite brand, go ahead and do so – but I have never used another whey isolate protein powder from another brand.
I use unflavored whey isolate so I can control the taste and sweetness. If you have protein powder you want to try to use, please go ahead and try, but the carb count will be different – and possibly the texture.
Here’s the sweetener I use for these pancakes – it’s the liquid stevia in toffee because it’s zero total carbs. I understand lots of people calculate net carbs in other sweeteners, but for a true zero carb situation, I prefer this liquid sweetener. It’s easy to work with and mixes beautifully in the batter.
The pan I used is a silver dollar pan from Aldi. You can find a similar one on amazon.

Perfect for eggfasts and carnivore.

Melt the butter in the microwave (about 20 seconds). Meanwhile, start heating a non-stick pan on medium heat.
In the same bowl as the butter, add half and half to the warm butter and mix.
Mix in whey and baking powder to the butter and half and half to form a thick, but smooth batter. No lumps!
Add vanilla and liquid stevia and continue mixing.
Whisk in eggs and let the batter sit for a minute or two.
Pour batter onto the hot pan – let it bubble up and then flip. The first side should only take 1-2 minutes to bubble up and the second side will only need half as much time to cook. Test out one pancake first to adjust sweetness and to get a better idea of cook time on your stove and pan.
Enjoy with butter and your favorite syrup or jam!

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We love remixing our OG pancake batter any time we can so these are the perfect sweet treat when you have an excess amount of strawberries and want to add a little somethin’ somethin’ to your morning flap jacks. They are so good, we even eat these for dessert.

These pancakes are fluffy and guilt free!

Mix wet ingredients thoroughly (extract, eggs, milk)
Add dry ingredients to the wet mix (almond flour, strawberries, coconut flour, baking powder, sweetener, salt.
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.

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These pancakes are so fluffy with just the right hint of sweetness, you’ll be pinching yourself to see if eating them is just a dream. We like to use our mini dash griddle to cook these for perfect stacks every time.

These pancakes are fluffy and guilt free!

Mix wet ingredients thoroughly (extract, eggs, milk)
Add dry ingredients to the wet mix (almond flour, blueberries, coconut flour, baking powder, sweetener, salt.
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Please leave a review below and tag us @TheKetodashians on IG!