Low carb breakfast recipes

Though bacon and eggs is the epitome of low carb breakfasts, no matter how you fix them, eventually they become so banal you dread getting up in the morning to eat. Good news: There are plenty of other eye-opening dishes that are low in carbs and delicious enough to give you that early morning incentive to rise and shine. Here are three such low carb breakfast recipes.

Coffee Crumb Cake

Start your day with breakfast

It’s been drilled in your head since childhood: Breakfast is the most important meal of the day. And despite your busy schedule or lack of motivation to cook upon waking, eating breakfast is going to help you stay energized, lose weight (if that is your goal), prevent ravenous hunger-induced binge eating, and make you a good role model for your kids, who need breakfast even more than you do.


Living a low carb lifestyle includes starting your day with a healthy, balanced lower carb breakfast. The following recipes go beyond the usual bacon and eggs and add delicious inspiration to stick to your low carb diet all day long.


Warmly Spiced Coffee Cake

Serves 8


1/2 cup almond flour
1/2 cup vital wheat gluten
1/2 cup granular sugar substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1/2 cup buttermilk
1 egg, lightly beaten


1. Preheat oven to 350 degrees F and spray an 8-inch round cake pan with nonstick cooking spray. In a food processor, combine almond flour, vital wheat gluten, sugar substitute, spices, baking powder and baking soda. Pulse to combine.


2. Add butter and pulse until mixture resembles coarse meal. Remove 1/3 cup and set aside. Add buttermilk and egg and pulse until mixture is well-combined. Spoon into prepared pan.


3. Sprinkle the reserved crumb mixture over batter and bake for 25 minutes or until center of the cake springs back when touched. Cool in pan on a wire rack. Serve with whipped cream or yogurt.


Blueberry Almond Breakfast Bread Pudding

Serves 12


8 slices low carb bread
8 eggs
1/2 cup half and half
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 cups blueberries, fresh or frozen, thawed
Sugar or sugar substitute to taste
Juice and zest of a lemon
1 (8-ounce) package cream cheese, softened
2 to 3 tablespoons sugar-free almond flavored syrup
1/2 cup toasted sliced almonds, finely chopped
1/4 cup (1/2 stick) unsalted butter, melted


1. Grease a 9-inch square baking dish. Cut crusts off of bread slices and set aside. Arrange bread in the baking dish, overlapping if necessary. In a large mixing bowl, whisk together eggs, half and half, and extracts. Pour over bread and set aside to soak for 15 to 20 minutes.


2. Preheat oven to 350 degrees F. In a medium-sized bowl, toss together berries, sugar substitute, and lemon juice and zest. Pour over bread mixture. Use an electric mixer or a food processor to blend cream cheese and almond syrup. Dollop cream cheese onto berries and bread mixture.


3. Finely chop or crumble bread crusts and mix them with almonds. Stir in melted butter and crumble mixture over the berries and cream cheese. Bake for 50 to 60 minutes or until lightly browned on top and the custard is set. Let cool slightly before slicing and serving.


Savory Baked French Toast

Serves 12


12 eggs
1/2 cup half and half
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
10 slices low carb bread
8 ounces diced ham
4 cups shredded provolone cheese


1. Preheat oven to 350 degrees F and generously spray a 13 x 9 inch baking dish with nonstick cooking spray. In a blender, blend eggs, half and half, butter, parsley, salt and pepper until smooth.


2. Place 5 slices of bread in baking dish. Sprinkle with ham and 2 cups cheese. Pour half of the egg mixture over, shaking pan to evenly distribute. Top with remaining slices of bread, egg mixture and 2 cups cheese, gently pressing down before placing in the oven. Bake for 50 to 60 minutes or until custard is set and top is golden. Cool slightly before slicing and serving.


More low carb breakfast recipes

Low carb breakfast pie
Low carb hollandaise sauce
Low carb eggplant zucchini strata


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