Breakfast Recipes

LOW-CARB BLUEBERRY PANCAKES

Ingredients

• 2 tsp baking powder
• ½ lemon, the zest
• 1 pinch salt
• 3 oz. fresh blueberries
• 6 eggs
• 4 oz. cream cheese
• 3 oz. melted butter
• 2⁄3 cup (22⁄3 oz.) almond flour
• 2⁄3 cup (2½ oz.) oat fiber

Instructions

• In a bowl, whisk together eggs, cream cheddar, and softened margarine.
• Mix the remainder of the ingredients independently, with the exception of blueberries, and afterward fill the egg mixture. Consolidate well until you get a smooth batter. Let rest for a couple of moments.
• Fry the pancakes over medium heat in a little nonstick pan or cast-iron pan. Use around ⅓ cup batter per pancake.
• Fry for a couple of moments and tenderly add a few blueberries, without squeezing them down excessively hard. Flip and fry for a couple of more minutes.
• Serve with whipped cream or sautéed margarine.

Calorie Breakdown

BREAKFAST KETO WAFFLE

Ingredients

Waffles

• 4 eggs
• 2 cups (or 8 oz.) shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• Salt and pepper

Toppings

• 4 eggs
• 8 bacon, good quality slices
• 8 (5 oz.) cherry tomatoes, sliced
• 2 oz. (2 cups) baby spinach

Instructions

• Pre-heat your waffle creator.
• In a large, unheated frying pan, orchestrate the bacon cuts and afterward change the temperature to medium heat. Cook the bacon for around 8-12 minutes, turning infrequently, until fresh to taste.
• Put away on a paper towel to rest while you cook the waffles.
• Place the entirety of your waffle ingredients into a mixing bowl and mix. 
• Daintily oil your waffle iron and afterward equally spoon the mixture over the base plate, spreading it out marginally to get an even outcome.
• Close the waffle iron and cook for approx. 6 minutes, contingent upon your waffle creator.
• While the waffles cook, break your eggs into the bacon oil in the frying pan and cook delicately until done.
• Serve each waffle finished off with an egg and bacon cuts, with spinach and cherry tomatoes as a toping.

Calorie Breakdown

LOW-CARB RICOTTA AND LEMON PANCAKES

Ingredients:

• ½ cup heavy whipping cream
• 4 large eggs
• 1 tsp lemon extract or lemon zest
• ½ cup (41⁄3 oz.) whole milk ricotta cheese
• ½ cup (12⁄3 oz.) coconut flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp butter

Serving

• 6 oz. fresh blueberries
• ½ cup (41⁄3 oz.) whole milk ricotta cheese
• 2 tsp lemon zest

Instructions:

• In large bowl, mix coconut flour, and salt. Mix in cream, egg yolks, lemon concentrate, and ricotta.
• In another bowl, beat egg whites with an electric mixer. Overlap into player.
• Heat a large frying pan or pan with margarine over medium high heat.
• Drop player utilizing around 4 tablespoons (1/4 cup) of hitter for every pancake. Cook until each side is sautéed, around 2 to 3 minutes for every side.

 Calorie Breakdown:

KETO TACO OMELET

Ingredients:

Taco seasoning

• ¼ tsp chili flakes
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp dried or fresh oregano
• ¼ tsp onion powder
• ½ tsp ground cumin
• ½ tsp paprika powder
• ½ tsp garlic powder

Omelet

• 1 (7 oz.) avocado
• 1¼ cups (or 5 oz.) shredded cheddar cheese
• 1 (4 oz.) tomato, diced
• 1 tsp fresh cilantro
• 5 oz. ground beef
• 4 large eggs
• 1 tbsp olive oil
• 1 lime, juiced (optional)
• ½ tsp sea salt
• ¼ tsp ground black pepper

Instructions:

• Mix all ingredients for the taco preparing.
• Add ground meat to a large non-stick skillet. Add taco preparing mix, consolidate well and fry until completely cooked. Remove from heat and put away in a bowl.
• Break the eggs into a mixing bowl and stir.
• Lower the heat and add olive oil in a similar skillet. Add the eggs. As the edges are getting strong, push the edges towards the center, permitting the uncooked parts to stream to the edge. Cook for a couple of moments, keep the internal parts somewhat runny.
• Crush lime on the ground meat. Consolidate well.
• Slice avocado down the middle. Remove the pit and scoop out the tissue. Cut into pieces.
• Circulate ground hamburger on top of the omelet. Add 2/3 of the shredded cheddar and hacked tomatoes.
• Cautiously remove the omelet from the skillet. Crease and top with more cheddar, avocado, and cilantro. Season with salt and pepper. Serve right away.

Calorie Breakdown:

 KETO VEGGIE SCRAMBLED

Ingredients:

• 1 oz. red bell peppers, diced
• salt and ground black pepper
• ¼ cup parmesan cheese, shredded
• ½ (¼ oz.) scallion, chopped
• 1 tbsp butter
• 1 oz. mushrooms, sliced
• 3 eggs

Instructions:

• Heat the margarine in a large frying pan on moderate heat. Add the cut mushrooms, chopped red peppers, season with salt and pepper, and fry until delicate.
• Break the eggs straight into the pan and mix immediately so everything gets all around mixed.
• Get spatula across base and side of the skillet to frame large, delicate curds. Cook until no apparent fluid egg remains, however the eggs are not dry.
• Put the scramble on a plate and top with destroyed parmesan and scallions.

Calorie Breakdown: