Breakfast Recipes
My Savory Scallion Keto Pancake Recipe
Ingredients:
- 1 cup of almond flour
- 1/4 cup of coconut flour
- 1/2 tsp of baking powder
- 1/2 tsp salt
- black pepper
- 1/2 tsp smoke paprika
- 1/2 tsp garlic powder
- 2-3 tbsp of diced scallions
- 6 eggs
- 1/2 cup of heavy cream
- 1/4 cup of water
Heat a lightly oiled skillet over medium-high heat.
Combine the eggs, cream, water, and coconut flour in one bowl and mix well. Allow this mixture to sit for about 5 minutes so the coconut flour can absorb some moisture.
Add the almond flour, baking powder, diced scallions, salt, pepper, smoked paprika, and garlic powder to the wet ingredients. Mix until just combined.
Pour about a ¼ of the pancake batter into the prepared skillet and cook until you see bubbles form. Gently flip the cake and cook another two to three minutes.
*Serve warm, and top with your choice of breakfast toppers. I recommend eggs, bacon, sausage, jalapenos, salsa, sour cream, or keto breakfast gravy! This recipe makes about 4 large or 6 small cakes. For tips on crafting this recipe read more on the blog!
Sausage Egg and Cheese Keto Breakfast Casserole
Ingredients:
- 1 lb of pork sausage
- 8 eggs
- 1 cup cheddar cheese
- 1/2 cup of diced green bell pepper
- 2 cups of chopped fresh baby spinach
- 1/4 cup of heavy cream
- garlic powder, salt, pepper, sage, and red pepper flakes
Preheat the oven to 400 degrees, and lightly spray a square 9-inch baking dish with nonstick cooking spray.
In a skillet fry the sausage until it is browned. Next, add the bell pepper and sauté lightly, then add the spinach and wilt it stirring everything to combine.
In a separate bowl lightly beat the eggs and the heavy cream. Combine the sausage mixture, eggs, seasoning, and cheese, and pour everything into the prepared baking dish.
Bake for 25 to 30 minutes until the top is golden brown and the eggs are setting up. Allow the dish to rest before slicing and serving. When it has cooled you can garnish it with scallions, pickled jalapenos, sour cream, or your favorite keto-friendly hot sauce! This keto recipe is family-friendly, kid-tested, and approved!
Keto Berry Breakfast Smoothie
Ingredients:
- 3 cups of frozen mixed berries
- 1 can of unsweetened Thai coconut milk
- 1 tsp vanilla extract
- optional keto-friendly sweetener of your choice
Combine the ingredients in a blender and give it a whirl. I don’t add any sweetener, as I think the berries lend enough natural sweetness. This is a great recipe for those mornings when you need a quick breakfast!
My Keto Pancake Recipe
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp pyure (or preferred keto-friendly sweetener)
- 1 tsp baking powder
- 6 eggs
- 6 tbsp unsweetened almond milk
- 1 tsp vanilla
- pinch of salt
Heat a lightly oiled skillet over medium-high heat.
Combine the eggs, milk, vanilla, and coconut flour. Mix well and allow to sit for at least five minutes so that the coconut flour can absorb some moisture.
Add the remaining ingredients to the wet mixture, and mix until well combined.
Pour about a 1/4 of a cup of batter into the prepared pan. Cook until bubbles form. Flip the cake over and cook for 2 or 3 more minutes.
*Enjoy these keto pancakes with sugar-free syrup!
Lunch Recipes
Dinner Recipes
Dessert Recipes
Keto Almond Joy Cookies
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup sliced almonds
- 1 cup Lilly’s Sugar-Free Chocolate Chips
- 1 cup homemade sugar-free sweetened condensed milk
For the Sweetened Condensed Milk:
- 2 cups heavy cream
- 2 tsp swerve granulated sweetener
- 1 tsp vanilla
Heat the heavy cream, vanilla, and sweetener over medium heat until boiling, and then reduce the heat and simmer. Stir occasionally to prevent scorching. Continue simmering until the mixture reduces by about half. The condensed milk should be thick and gooey.
Preheat the oven to 325° and line a muffin tin with paper liners.
Combine the coconut, almonds, chocolate chips, and cooled condensed milk in a mixing bowl.
Distribute the mixture evenly into 12 muffin cups, and press each one down with the back of a spoon.
Bake 15 mins or until lightly browned. Remove from the oven and allow them to cool for a few minutes, before placing them in the freezer until they firm up.