ketogenic breakfast

Flax seed muffins are a satisfying, filling keto breakfast for any day of the week. Make ahead or freeze and have these low carb pumpkin pecan flax meal muffins whenever you're hungry, for a snack or meal!﻿

Flax Muffins

golden flax seed

coconut flour

½ teaspoon gluten free baking soda

stevia sweetener

cinnamon

cloves

mace nutmeg

pink Himalayan salt

eggs

olive oil

pumpkin puree

heavy whipping cream

vanilla

lemon juice

pecans,

Preheat oven to 325°F.

Stir all dry ingredients together in a large...

Stir all dry ingredients together in a large mixing bowl.

Add the remaining ingredients and stir until completely...

Add the remaining ingredients and stir until completely incorporated.

Using a silicone muffin pan or a metal...

Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.

For mini muffins, bake at 325°F for 15-18 minutes....

For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at  325°F for 18-22 minutes.

Allow to rest for 15 minutes before serving....

Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.

Oven pancake, Dutch baby, German pancake, puffed pancake, puffed oven pancake, Bismarck, and my family’s favorite, the hootenanny pancake; whatever you call yours, you'll LOVE this low carb version for the keto diet!

German Pancake

cream cheese

baking soda

vanilla extract

Himalayan pink salt salt

apple cider vinegar

unsalted butter

strawberries and extra butter,

stevia

Preheat oven to 425 degrees.

While the oven is preheating, add 5 tablespoons...

While the oven is preheating, add 5 tablespoons butter to an 8” x 8” glass or ceramic baking dish. Place the dish in the preheating oven. Allow the butter to melt completely and remove from oven.

Add cream cheese, eggs, baking soda, cinnamon, vanilla,...

Add cream cheese, eggs, baking soda, cinnamon, vanilla, sea salt, and vinegar to a blender. Blend until smooth and there are no bits of cream cheese visible.

Pour mixture into baking dish. Bake in 425...

Pour mixture into baking dish. Bake in 425 degree oven for 11-15 minutes or until golden brown on top.

Serve each portion topped with a pat of...

Serve each portion topped with a pat of butter and one sliced strawberry.

Looking for a satisfying and keto-friendly breakfast or snack? Try these tasty Keto Egg Muffins! They’ll fill you up without kicking you out of ketosis.

Keto Egg Muffins

cherry tomatoes

red onion, chopped

greens

bacon,

cheddar cheese, shredded

almond milk (optional)

garlic salt

Preheat the oven to 400°F (200°C).

Separate the egg yolks from the whites and add the yolks to a large mixing bowl. Discard the egg whites or save them for another recipe.

Wash and finely chop the mixed greens, tomatoes, and onion. Add to the egg yolk mixture.

Add the bacon, cheese (minus 3 tbsp, set aside for later), unsweetened almond milk, and garlic salt to the bowl. Mix well.

Grease the muffin pan with oil or add liners. Pour egg mixture evenly between the 6 muffin slots, about ¼ cup + 1 tbsp of batter per muffin.

Pop the muffin pan into the oven for about 12 minutes or until the edges are slightly brown and toasty.

Remove egg muffins from the oven and immediately sprinkle the tops with the reserved shredded cheddar cheese.

Let cool for 2 minutes before serving.

Top 3 ketogenic breakfast recipes from across the web

The most viewed ketogenic breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Flax Muffins

Keto Egg Muffins

Top 3 ketogenic breakfast recipes from across the web

The most viewed ketogenic breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flax Muffins

Keto Egg Muffins

The most viewed ketogenic breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine