Best KETO Breakfast Options, Ideas and Recipes



4 medium eggs, whisked

1/2 cup of coconut flour (56 g)

1 cup of coconut milk (240 ml)

2 teaspoons of vanilla extract (10 ml)

1 teaspoon of baking soda (4 g)

Stevia, to taste

4 Tablespoons of coconut oil (60 ml), to cook with

Ghee, to enjoy with


1      Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and stevia. Mix well.

2      To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.

3      Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.

4      Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.

5      The pancakes are a bit dry by themselves, so enjoy them with some ghee or some berries.


  • Calories: 337 Sugar: 2 g Fat: 30 g Carbohydrates: 7 g Fiber: 5 g Protein: 9 g


1.5 cups (180 g) almond flour

1/4 cup (60 ml) ghee, melted

2 eggs, whisked

Approx. 24 blueberries (1/2 cup)

1 Tablespoon (15 ml) vanilla extract

Stevia, to taste

1/2 teaspoon (4 g) baking soda

Dash of salt


1      Preheat oven to 350 F (175 C).

2      Melt the ghee in a mixing bowl. Add in the almond flour, eggs, vanilla extract, stevia, baking soda, and salt. Mix everything together well.

3      Break up the blueberries gently – poke a sharp knife to burst the skin. Stir in the blueberries into the mixture.

4      Save 12 blueberries to put on top near the end.

5      Line a muffin pan with muffin liners or grease it with coconut oil or ghee. Spoon the mixture into the muffin pan (to around 3/4 full). Place 2 blueberries at the top of each muffin.

6      Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.


  • Calories: 240 Sugar: 2 g Fat: 22 g Carbohydrates: 6 g Fiber: 3 g Protein: 7 g



  • 2 cups (220 g) blanched finely ground almond flour
  • 2/3 cup (130 g) monk fruit or erythritol
  • 4 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1/2 cup (120 ml) melted coconut oil
  • 1/2 cup (120 ml) non-dairy milk
  • 2 teaspoons vanilla extract
  • 2/3 cup (100 g)  Hemp Hearts (seeds)

Cinnamon Sugar Topping:

  • 2 tablespoons melted coconut oil
  • 1/4 cup monk fruit or erythritol
  • 2 teaspoons ground cinnamon


1      Preheat oven to 350°F (177°C) and place 12 muffin liners in a 12-count muffin tin.

2      Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.

3      In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.

4      Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.

5      Meanwhile, prepare the cinnamon sugar topping by placing the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake of excess and repeat with remaining muffins. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.

Calories: 287

Calories from Fat: 233

Total Fat: 25.9

Saturated Fat: 12 g

Cholesterol: 62> mg

Sodium: 110 mg

Carbs: 7 g

Dietary Fiber: 3.2 g

Net Carbs: 3.8 g

Protein: 5 g



  • 110 g butter softened
  • 4 tbsp granulated stevia or sweetener of choice, to taste
  • 45 g cocoa powder unsweetened
  • 2 eggs – medium
  • 1 tsp vanilla
  • 50 g desiccated/shredded coconut unsweetened
  • 50 g almond meal/flour
  • 1/2 tsp baking powder
  • 50 g berries of choice


1      Mix the butter and sweetener together until pale.
2      Add all the other ingredients except the berries. Mix well.

3      Fold in the berries and pour the brownie mixture into a lined 20cm/8 inch square baking dish.

4      Bake at 180C/350F for 15-20 minutes or until the centre is cooked.

5      Makes 12 pieces.



  • 2 cups (475 ml) lite coconut milk, unsweetened OR 13.5 fl. oz (400 ml) full-fat coconut milk and ½ cup (120 ml) water
  • Flesh from 1 small (85 grams) Hass avocado
  • 1 scoop (2 tablespoons/25 g) Collagen protein
  • 2 tablespoons cacao powder
  • 2 tablespoons MCT oil
  • 2 ice cubes
  • 1 large egg yolk, optional
  • 6 to 8 drops of liquid stevia or 2 teaspoons confectioners’-style erythritol
  • Pinch of finely ground Himalayan rock salt, optional60.36


1      Place all ingredients in the jug of a blender. Blend on low, slowing increasing blending speed until you reach high-speed. Stay at this speed for 30 seconds, until the ice crushes and the mixture becomes smooth.

2      Transfer to glass and enjoy!

Calories: 663

Calories from Fat: 543

Total Fat: 60.3

Cholesterol: 210> mg

Sodium: 290 mg

Carbs: 18.9 g

Dietary Fiber: 8.7 g

Net Carbs: 10.2 g

Sugars: 3.5 g

Protein: 26.3 g



10 whole almonds

10 cashews

3 brazil nuts

1/4 cup pumpkin seeds

1 teaspoon chia seeds

1 Tablespoon cacao nibs

1 Tablespoon coconut flakes


1      Mix together all the ingredients.

Net Carbs: 9 g per serving



1/3 cup (35 g) almond flour

1/2 teaspoon (1 g) baking powder

1/8 teaspoon (1 g) salt

1 egg, whisked

2.5 Tablespoons (37 ml) ghee, melted


1      Preheat oven to 400 F (200 C).

2      Place all the bread ingredients into a mug and mix well.

3      Place the mug into the microwave and microwave on high for 90 seconds.

4      Let the bread cool for a few minutes and then pop out of the mug and slice into 4 slices.

5      Place the slices onto a baking tray and toast in the oven for 4 minutes.

6      Enjoy with some additional ghee.


  • Calories: 270 Sugar: 1 g Fat: 27 g Carbohydrates: 3 g Fiber: 2 g Protein: 6 g



Dry Ingredients

  • 2 tablespoons cacao powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder

Wet Ingredients

  • 1 egg
  • ¼ cup blanched smooth almond butter
  • 2 tablespoons strongly-brewed Chai/Tea
  • 1 teaspoon corn-free, xylitol
  • 4 drops alcohol-free stevia


Dry Ingredients

  • ¼ cup finely ground blanched almond flour
  • 2 tablespoons cacao powder
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • 1 egg
  • 2 tablespoon avocado oil
  • 2 tablespoons strongly-brewed Chai/Tea
  • 1 teaspoon corn-free, xylitol
  • 4 drops alcohol-free stevia


1      Regardless of what version you choose to make, the steps are the same.

2      Add dry ingredients to a small bowl, combine. Add wet ingredients to a separate bowl, whisk.

3      Add dry to wet, stir to combine. Drop batter into an non-stick silicone cup or a lightly-oiled mug. Microwave on high for 1.5 minutes.

4      Eat from the mug, or; if using a Epicure non-stick silicone cup, flip over onto a plate.

5      Option to melt a square of chocolate and drizzle overtop.

NOTE: You can skip xylitol if you are not adapted to its consumption.



2/3 cup (79 g) almond flour

1/4 cup (28 g) coconut flour

2 Tablespoons (10 g) coconut flakes

1 large egg, whisked

3 Tablespoons (45 ml) ghee, melted

Stevia, to taste (or erythritol)

1 teaspoon (5 ml) vanilla extract

1 Tablespoon (6 g) ginger powder

1 teaspoon cinnamon (optional)

Dash of nutmeg and cloves (optional)

Pinch of (1 g) baking soda


1      Preheat oven to 350 F (175 C).

2      Combine all the ingredients in a mixing bowl to form a dough.

3      If you have time, place the dough in the fridge for 15-20 minutes to chill.

4      Then using a cookie cutter, form small cookies.

5      Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.

6      Remove from oven and place on a cooling rack. They get harder after cooling.


  • Serving Size: 2 cookies Calories: 237 Sugar: 1 g Fat: 21 g Carbohydrates: 7 g Fiber: 5 g Protein: 6 g
  1. KETO COFFEE (traditional black coffee)


1 cup (240 ml) black coffee

1/2 teaspoon (2 ml) MCT oil (add more once you know you can handle it!)

1 Tablespoon (15 ml) ghee


1      Blend really well.


  • Calories: 143 Fat: 17 g Protein: 0 g

EDITOR’S NOTE: For many more delicious, easy, and low cost recipes that will make you relish the Keto diet we recommend ‘The Essential Keto cook book’ as a very useful resource.


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