You don’t have to feel deprived while on the keto diet! Here several good and easy keto breakfast ideas. We hope you enjoy them as much as we did. Scroll down to explore.
If you’re just starting keto and want some tips, this post may help: Top 14 Keto Tips For Beginners. Also, if you want to know more about keto, and it’s pros and cons, this post might help: Pros and Cons of the Keto Diet. If you still need help, comment below and I will answer your questions as soon as possible.
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Attributed to 5minutelife
These keto friendly waffles are light, fluffy and can be eaten for breakfast or topped off with keto whipped cream for a delightful dessert.
- 4 tbsp coconut flour
- 5 eggs separate whites from yolks
- 4 tbsp granulated stevia
- 1 tsp baking powder
- 2 tsp vanilla extract
- 3 tbsp milk full fat
- 1/2 cup butter melted
- In a bowl, mix the egg yolks, coconut flour, stevia, and baking powder.
- Add the melted butter slowly to the flour mixture, mix well to ensure smooth consistency
- Add the milk and vanilla to the flour and butter mixture be sure to mix well.
- In another bowl, whisk the egg whites until fluffy.
- Gently fold spoons of the whisked egg whites into the flour mixture.
- Pour mixture into waffle maker and cook until golden brown.
Naked Egg Tacos
Attributed to Bulletproof
These are easy-to-make keto tacos, that are a fast food alternative. So this is one of the best easy keto breakfast ideas!
- 1 tablespoon Brain Octane Oil
- 2 pasture-raised eggs
- 1 tablespoon grass-fed ghee
- 1 medium organic avocado
- 1/4 teaspoon Himalayan pink salt
- 1/4 cup chopped organic romaine lettuce
- 2 slices cooked pastured bacon
- 3 tablespoons diced cooked organic sweet potatoes
- Optional: garnish of organic micro cilantro
- Heat a small skillet to medium heat and add 1 tablespoon of ghee.
- Crack one egg into the center of the skillet and pierce the yolk.
- Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.
- Repeat with other egg. These will be your taco shells.
- In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.
- Divide avocado mixture evenly and spread half on each egg taco shell.
- Top each taco with half of the chopped romaine lettuce.
- Place one slice of bacon and half of the diced sweet potatoes on each taco.
- Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
- Fold in half and eat as a taco.
Serves: 2 (1 taco per serving)
Attributed to Gimme Delicious
Yes, you can have bagels on the keto diet!
- 3 cups mozzarella cheese shredded
- 2 oz cream cheese
- 1 3/4 cups almond flour
- 2 large eggs
- 1 tbsp baking powder
- 3 tbsp everything seasoning optional
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add the mozzarella cheese and cream cheese to a large microwaveable bowl. Microwave for 2 minutes or until the cheese has melted.
- Remove from the microwave and stir with a four until fully combined. Immediately add the almond flour, egg, and baking powder. Stir to combine until the flour and eggs are incorporated into the mozzarella. If the dough is sticky, knead with hand until long longer sticky.
- Divide dough into 8 equal portions. Shape each portion into a doughnut shape. Place on prepared baking sheet. Garnish with the desired topping or leave plain.
- Bake 15 minutes. If desired, broil for 1 minute to brown the top of the bagels.
If the dough is too sticky, reheat for 30 seconds in the microwave and re-mix and it should hold up. If it’s still sticky after reheating, add 1/4 cup more flour and mix in.
Attributed to Gnom Gnom
Yes, a keto cereal! It’s even a cinnamon toast cereal!
- 192 g almond flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon xanthan gum or 1 tsp flax meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 80 g grass-fed butterfat room temperature*
- 96 g golden erythritolor erythritol-based sweeteners
- 1 egg
FOR THE CINNAMON TOPPING:
- 28 g grass-fed buttermelted
- 2 tablespoons xylitolor Swerve
- 2 teaspoons ground cinnamon
- Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
- Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
- Preheat oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional).
- Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you’ll want to push the baking time as much as possible (until deep golden).
- Brush with melted butter and sprinkle with cinnamon ‘sugar’. You can also do this prior to baking for a more ‘crusty’ result, both work well just depending on your preference so feel free to experiment.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
- Store in an airtight container for up to 5 days.
Coconut butter can be substituted if dairy free or paleo. Just note that your cereal will be less airy (and therefore crunchy). Having said that, still much crunchier than our previous version!
Chocolate Muffins – Easy Keto Breakfast Ideas!
Attributed to Bulletproof
These yummies stay moist with fiber-filled pumpkin, making them a delicious keto breakfast recipe for silencing chocolate cravings.
- 4.6 ounces cacao butter, melted (about 9 tablespoons)
- 2 cups chopped, steamed pumpkin (may substitute organic canned pumpkin from a BPA-free can)
- 1/2 cup coconut oil
- 1/2 cup collagen protein powder
- 3 pastured eggs
- 1 cup cacao powder
- 1/2 cup coconut flour
- 3 teaspoons vanilla extract
- Pinch of salt
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 4 tablespoons granulated sugar-free sweetener (I used a monk fruit/erythritol blend)
- Preheat your oven to 350 degrees.
- Add all ingredients except collagen to a blender, and blend until well combined and the pumpkin is completely mixed through. Add collagen and blend on the lowest speed until just incorporated.
- Grease or line muffin trays, and spoon the protein muffin mix into the pan.
- Bake for 30 minutes, checking from 25 minutes. Protein muffins are done when a knife inserted in the middle of one comes out clean.
- Allow muffins to cool slightly before removing from the pan.
- Serve alone, or with berries and coconut cream!
Easy Keto Breakfast Ideas: Green Smoothie
Attributed to Green Healthy Cooking
A low-carb high fat Keto Smoothie to snack on or to have for breakfast! No sugary fruit, no sweeteners, only low carb veggies, high fat avocado and ginger, lemon and cilantro for that special flavor!
- 1 cup cold water
- 1 cup baby spinach
- 1/2 cup cilantro
- 1 inch ginger peeled
- 3/4 English cucumber peeled
- 1/2-1 lemon peeled
- 1 cup frozen avocado
- Add all ingredients to a high speed blender and blend until smooth.
- Store in an air-tight container such as a mason jar in the fridge for up to 3 days.
Cinnamon and Chocolate Keto Breakfast Smoothie
Attributed to Paleo Flourish
Enjoy this really easy keto breakfast idea; it’s a delicious chocolate smoothie recipe for a fast and nutritious Paleo and Ketogenic breakfast.
- 3/4 cup coconut milk
- 1/2 ripe avocado
- 2 teaspoons unsweetened cacao powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon vanilla extract
- Stevia to taste
- 1/2 teaspoon MCT oil or 1 teaspoon coconut oil (optional)
- Blend all the ingredients together well.
Now it’s your Turn
Did you enjoy any of these easy keto breakfast ideas?
Comment below to let me know. Don’t forget to share with your friends and family as well. I’m sure they will enjoy them too. Thank you! Do you want more ideas? Click here for more!