How to make a keto egg breakfast with eggs, bacon, and avocado
With the keto diet, the ketogenic diet, and egg consumption in the spotlight lately, there’s a lot of discussion around what is healthy for us to eat and how we can reap the benefits of ketosis.
But, as we all know, the best way to get ketosis is by eating a lot, and we can definitely get keto on a low carb diet by adding eggs, meat, and dairy products.
If you want to learn more about the ketosis diet and how it’s possible, this is the perfect resource for you.
I’ve included a ketogenic egg breakfast recipe that I made using the Keto Egg Breakfast Recipes, the perfect starting point.
I’m going to make my own version of the ketotic egg, but you can make it any way you want.
You can also make your own ketotic pancake if you prefer.
These ketotic eggs have an awesome and flavorful taste, and you can have a ketotic breakfast in the comfort of your own home!
Ingredients For the ketonal egg:1 cup coconut oil2 tablespoons coconut sugar2 tablespoons almond butter2 tablespoons flax meal 1/2 teaspoon sea salt1 teaspoon cinnamon2 teaspoons sea salt and ground black pepper For the pancakes:1/4 cup flour1/2 cup coconut flour1 tablespoon flaxmeal1/8 teaspoon sea sand 1/4 teaspoon cinnamon1/16 teaspoon sea sea salt and sea pepper Directions Heat coconut oil in a large skillet over medium heat.
Add coconut sugar and almond butter and sauté until the coconut butter is melted, about 5 minutes.
Add flax, cinnamon, salt, and pepper and saute another minute.
Add flour, coconut flour, flax mixture, sea salt, cinnamon and sea sand and stir until well combined.
Add the egg and stir.
Allow to cook for about 20 minutes, until the batter has reached a thick, almost buttery consistency.
Place the pancakes on a parchment lined baking sheet and cook for 15 minutes, flipping halfway through.
While the pancakes are cooking, heat the remaining coconut oil and add the flax to the pan and cook until the flix starts to turn a golden brown.
Remove the pancakes from the pan.
Add to a blender and purée for about 5 seconds until completely smooth.
Once the pancakes have cooled down, remove from the blender and stir in the cinnamon, sea seaweed, cinnamon salt, black pepper, and flax powder.
Blend until completely blended.
Add almond butter to the blender, and pulse until the mixture starts to thicken slightly.
Add eggs and mix until thoroughly combined.
Serve warm with cinnamon sugar or coconut butter sauce.
Nutrition Facts The Ketogenic Egg Breakfast Recipe with Pancakes Amount Per Serving Calories 249 Calories from Fat 68 % Daily Value* Total Fat 5g 8% Saturated Fat 2g 10% Cholesterol 31mg 6% Sodium 636mg 25% Potassium 1220mg 36% Total Carbohydrates 23g 8 % Dietary Fiber 1g 4% Sugars 3g Protein 16g 24% Vitamin A 7.9% Vitamin C 0.5% Calcium 4.1% Iron 14.9 % * Percent Daily Values are based on a 2000 calorie diet.