top of page
Safia Lebaili
KETO DIET BREAKFAST RECIPES
Delicious & Easy Breakfast Egg Muffins
INGREDIENTS
• Elegant Title1/2 Pound Bulk Pork Sausage
• 12 Eggs
• 1/2 Cup Chopped Onion
• 1/2 Cup Chopped Green Bell Pepper, Or to Taste
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/2 Cup Shredded Cheddar Cheese
Steps
Step 1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
Step 2. Heat a large skillet over medium-high heat and stir in sausage and cook stir until sausage is crumbly, evenly browned and no longer pink, 10 to 15 minutes and drain.
Step 3. Beat eggs in a large bowl then Stir onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by
Step 4. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Keto Mocha Protien Frappucino
INGREDIENTS
• 8 fl oz coffee (chilled or cold-brew)
• 1 scoop protein powder(mocha or coffee flavor works best)
• 2 fl oz unsweetened vanilla almond milk
• 14 g Lily's Dark chocolate chips
• 1 Cup Ice
• 4 tbsp sugar-free whipped cream
Steps
Step 1. In a blender, blend the coffee, almond milk, and protein powder.
Step 2. Add in a little bit of ice, blend, and check the consistency. Keep adding ice until you get to the texture you like best.
Step 3. Either blend chocolate chips into the mixture or save and top over the drink with sugar-free whipped cream.
Vegetable Quesadilla
INGREDIENTS
• 4 medium to large flour or corn tortillas
• 1 tablespoon neutral oil or butter
• 5 ounces mushrooms, sliced (about 2 cups sliced)
• 1 small onion, sliced
• 1 bell pepper or poblano pepper, seeds removed and sliced
• 3 cups torn kale leaves or spinach
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano, preferably Mexican oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon fine sea salt
• 5 ounces melting cheese like Montery Jack, shredded (about 1 1/4 cups)
• Spray oil or oil brushed onto the pan
Steps
Step 1. Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one later. Cook, without moving, until browned on one side, 3 to 5 minutes.
Step 2. Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder,garlic powder,cumin,oregano,smoked paprika,pepper and the salt.Cook the vegetables until the onions have softened and smeel sweet, about 5 minutes. Add the kale or spinanch and cook until bright green and wilted, another 2 to 3 minutes.
Step 3. Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
How to make Quesadillas
1. Heat a heavy-bottomed skillet over medium heat. lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
2. Spread a quarter of the cheese over the totrilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the torilla in half, and then use a spatula to press the top down so that it stays folded.
Cooked until the underside is toasted, about 2 minutes.
3. Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas
4. Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.
Keto Pancakes
INGREDIENTS
• 2 large eggs
• 1 tablespoon water
• 2 oz cream cheese, cubed
• 2/3 cup almond flour
• 1 teaspoon baking powder
• 2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweetleaf-stevia sweetener (or 2 tablespoon regular sugar)
• butter and syrup (sugar free syrup for low carb option)
Steps
Step 1. Add all ingredients to the blender. Start with eggs and water and cream cheese so you don't have anything get stuck at the bottom.
Step 2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Step 3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto the skillet.
Step 4. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until have used all pancake batter.
Step 5. serve pancakes topped with butter and syrup!
Almond Flour Waffles
INGREDIENTS
• 1 1/3 Cup almond flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sweetener of choice
• 4 large eggs room temperature
• 4 oz cream cheese can use thick yogurt
• 1 teaspoon vanilla extract optional
Steps
Step 1. In a high-speed blender, add all your ingredients and blend until combined and smooth. Transfer the batter into a bowl and let it sit for five minutes.
Step 2. Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside
Step 3. Repeat the process until all the waffles are cooked. Serve immediately or allow to cool completely, refrigerate or freeze.
IF YOU WANT MORE RECIPE CLICK LINK BELOW
bottom of page