40+ Delicious Holiday Keto Breakfast Recipes to Keep You Energized All Season Long

The holiday season is a time for celebration, delicious food, and indulging in family traditions.

However, for those following a keto lifestyle, maintaining a low-carb diet during festive occasions can be challenging.

Fortunately, holiday breakfasts don’t have to be a sacrifice! With a little creativity, you can enjoy a wide variety of keto-friendly dishes that capture the festive spirit of the season without the sugar and carbs.

Whether you’re looking for hearty, savory options or sweet, indulgent treats, there are plenty of keto breakfast recipes that will keep you on track while satisfying your cravings.

From cozy egg casseroles and savory skillets to spiced muffins and pancakes, this collection of 40+ holiday keto breakfast recipes has something for everyone.

40+ Delicious Holiday Keto Breakfast Recipes to Keep You Energized All Season Long

Staying committed to a keto diet during the holidays doesn’t mean you have to miss out on delicious breakfasts.

With these 40+ holiday keto breakfast recipes, you can enjoy all the flavors of the season in a low-carb, healthy way.

Whether you’re entertaining family or simply treating yourself to a special holiday morning, these recipes will bring warmth, flavor, and joy to your breakfast table.

So, embrace the festive season with keto-friendly versions of your favorite holiday dishes—your taste buds and waistline will thank you!

Keto Cinnamon Roll Bake

This Keto Cinnamon Roll Bake is a perfect holiday breakfast that delivers all the cozy flavors of cinnamon rolls without the carbs. With a fluffy, buttery texture and a rich, cinnamon-sugar filling, this dish will make your holiday mornings extra special. Topped with a creamy cream cheese icing, it’s a satisfying and delicious low-carb option that everyone will love.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup butter, melted
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Filling:

• 1/4 cup butter, softened
• 2 tbsp erythritol or preferred sweetener
• 2 tsp ground cinnamon

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup heavy cream
• 2 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined.
4. Spread the batter evenly in the prepared baking dish.
5. For the filling, combine the softened butter, erythritol, and cinnamon in a small bowl. Spread this mixture evenly over the batter.
6. Use a knife or spatula to swirl the filling through the batter to create a marbled effect.
7. Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.
8. While baking, prepare the frosting by beating the cream cheese, heavy cream, erythritol, and vanilla extract until smooth and creamy.
9. Allow the cinnamon roll bake to cool for 10 minutes before drizzling with the cream cheese frosting.

This Keto Cinnamon Roll Bake is an absolute holiday winner, offering all the warmth and comfort of traditional cinnamon rolls but with none of the guilt. Whether you’re enjoying a family breakfast or looking for a low-carb treat to bring to a holiday gathering, this recipe fits the bill. The fluffy texture, sweet cinnamon filling, and decadent cream cheese frosting make it a delicious and satisfying keto-friendly option to kick-start your day.

Keto Pumpkin Spice Pancakes

These Keto Pumpkin Spice Pancakes are the perfect breakfast for a festive holiday morning. With the rich flavors of pumpkin, cinnamon, nutmeg, and cloves, they capture the essence of the season while keeping carbs in check. Serve with sugar-free maple syrup or whipped cream for a truly indulgent treat.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp vanilla extract
• 1 tbsp erythritol or preferred sweetener
• 1 tsp baking powder
• 1/2 tsp salt
• Butter or coconut oil, for cooking

Instructions:

1. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, cloves, erythritol, baking powder, and salt.
2. In a separate bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet or griddle over medium heat and add a bit of butter or coconut oil.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes with sugar-free maple syrup, whipped cream, or a dusting of cinnamon.

These Keto Pumpkin Spice Pancakes are a festive, flavorful way to celebrate the holiday season while staying on track with your keto goals. The pumpkin and spice blend creates a cozy, comforting flavor that’s perfect for chilly mornings. Whether you’re enjoying them with family or sharing them at a holiday brunch, these pancakes will surely become a seasonal favorite that everyone can enjoy.

Keto Egg Muffins with Spinach and Feta

These Keto Egg Muffins with Spinach and Feta are a quick, easy, and nutritious holiday breakfast option. Packed with protein from eggs and healthy fats from feta and olive oil, these savory muffins are perfect for meal prep, so you can enjoy them throughout the busy holiday season. The spinach adds a fresh touch, while the feta brings a creamy, tangy flavor to each bite.

Ingredients:

• 6 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil or butter, for greasing

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or butter.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Stir in the chopped spinach and crumbled feta cheese.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
6. Allow the egg muffins to cool for a few minutes before removing them from the tin.

These Keto Egg Muffins with Spinach and Feta are the ideal holiday breakfast for busy mornings when you need something nutritious and satisfying. They’re quick to prepare, portable, and can be made in advance, making them perfect for meal prep. With a delicious combination of creamy feta and fresh spinach, these savory muffins provide a flavorful and low-carb way to start your holiday days with energy and ease.

Keto Sausage and Cheese Breakfast Casserole

This Keto Sausage and Cheese Breakfast Casserole is a savory, satisfying breakfast that combines hearty sausage, rich cheese, and fluffy eggs, all baked together into a comforting casserole. Perfect for holiday mornings when you want something filling and low in carbs, this dish is easy to prepare, and it’s ideal for serving a crowd. You can also make it ahead of time, making it a hassle-free option for busy mornings.

Ingredients:

• 1 lb breakfast sausage (preferably sugar-free and uncooked)
• 8 large eggs
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced bell peppers (optional)
• 1/4 cup diced onion (optional)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil or butter for greasing the baking dish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or butter.
2. In a skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes. If you’re using onions or bell peppers, add them to the pan and cook until softened.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Add the cooked sausage mixture to the egg mixture and stir in the cheddar and mozzarella cheese.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes, or until the eggs are fully set and the casserole is golden on top.
7. Let the casserole cool for a few minutes before slicing and serving.

This Keto Sausage and Cheese Breakfast Casserole is the ultimate savory breakfast option for the holidays. Packed with flavor from the sausage and cheese, it’s both comforting and satisfying while remaining low-carb. The flexibility of this recipe makes it perfect for customizations, whether you add more veggies or swap out cheeses. It’s an ideal dish for holiday brunches or family gatherings, and it also stores well, making it perfect for meal prepping during the busy holiday season.

Keto Cranberry Orange Muffins

Keto Cranberry Orange Muffins offer a delightful balance of tart cranberries and sweet orange zest, creating a festive, low-carb breakfast treat. These muffins are moist, flavorful, and made with almond flour, making them an excellent choice for those following a keto diet. They’re perfect for a holiday breakfast, a quick snack, or even a gift for a loved one.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup fresh cranberries, chopped
• Zest of 1 orange
• 1 tbsp orange juice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, orange zest, and orange juice.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped cranberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Keto Cranberry Orange Muffins are a festive and flavorful treat that’s perfect for a holiday breakfast. The combination of fresh cranberries and the citrusy brightness of orange makes each bite burst with flavor, while the almond flour base keeps them light and low-carb. They are ideal for meal prep, so you can enjoy a quick, delicious breakfast throughout the holiday season. These muffins also make a thoughtful gift for anyone following a keto lifestyle during the holidays.

Keto Peppermint Mocha Smoothie

This Keto Peppermint Mocha Smoothie brings the holiday spirit into your breakfast routine with a refreshing, sugar-free twist on the classic peppermint mocha. This creamy, low-carb smoothie is made with coffee, cocoa, peppermint extract, and a few simple ingredients to create a satisfying, energizing breakfast or snack. It’s a perfect drink for chilly mornings when you crave a little festive indulgence.

Ingredients:

• 1/2 cup brewed coffee, cooled
• 1/2 cup unsweetened almond milk
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp peppermint extract
• 1/4 cup heavy cream
• 1-2 tbsp erythritol or preferred sweetener (adjust to taste)
• Ice cubes

Instructions:

1. Brew a cup of coffee and allow it to cool to room temperature.
2. In a blender, combine the brewed coffee, almond milk, cocoa powder, peppermint extract, heavy cream, erythritol, and ice cubes.
3. Blend on high speed until smooth and frothy.
4. Pour the smoothie into a glass and garnish with a sprinkle of cocoa powder or crushed sugar-free peppermint candies, if desired.
5. Serve immediately and enjoy your refreshing, holiday-inspired drink.

This Keto Peppermint Mocha Smoothie is the ideal holiday drink to enjoy while keeping your carb count in check. The combination of rich coffee and cocoa with the cool, minty freshness of peppermint creates a festive, indulgent beverage that feels just like a holiday treat. Whether you’re in need of an energizing breakfast or a mid-morning pick-me-up, this smoothie is a delicious, refreshing way to stay in the holiday spirit without compromising your keto diet.

Keto Almond Flour Waffles

These Keto Almond Flour Waffles are light, crispy, and delicious, making them a perfect holiday breakfast. With a subtle nutty flavor from the almond flour and a fluffy interior, these waffles are a great alternative to traditional waffles. You can top them with sugar-free syrup, whipped cream, or fresh berries for a festive, low-carb treat that’s sure to please everyone at the table.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tbsp erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for greasing the waffle iron

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with butter or coconut oil.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the preheated waffle iron, using a spoon or ladle to spread it evenly.
6. Cook the waffles according to your waffle iron’s instructions, usually for about 3-4 minutes, or until they are golden brown and crispy.
7. Serve the waffles warm with sugar-free syrup, fresh berries, or whipped cream.

These Keto Almond Flour Waffles are a versatile and delicious breakfast that brings a festive touch to your holiday mornings. The almond flour creates a wonderfully crisp texture on the outside while keeping the inside light and fluffy. Whether you enjoy them plain or with your favorite low-carb toppings, these waffles are a great way to satisfy your morning cravings without breaking your keto diet. They’re perfect for meal prep and can easily be reheated throughout the week for a quick, tasty breakfast.

Keto Eggnog Chia Pudding

This Keto Eggnog Chia Pudding is a creamy, festive breakfast that brings the comforting flavors of eggnog to a low-carb, keto-friendly dessert. Made with chia seeds, coconut milk, and a touch of cinnamon and nutmeg, this pudding has a smooth texture and is packed with healthy fats and fiber. It’s an ideal make-ahead breakfast that’s perfect for busy holiday mornings.

Ingredients:

• 1 cup unsweetened coconut milk (or almond milk)
• 1/4 cup chia seeds
• 1 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, erythritol, vanilla extract, cinnamon, nutmeg, and salt.
2. Stir well until the mixture is fully combined and the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the mixture.
4. After it’s set, stir the pudding once more to ensure it has a smooth consistency.
5. Serve the eggnog chia pudding chilled, garnished with extra cinnamon or nutmeg if desired.

This Keto Eggnog Chia Pudding is a festive and healthy alternative to traditional eggnog. It’s the perfect breakfast to enjoy during the holiday season, offering a rich, creamy texture and the warm spices of cinnamon and nutmeg. With the added benefits of chia seeds, which provide fiber and healthy fats, this pudding is both satisfying and nourishing. Plus, it’s easy to make in advance, so you can enjoy a quick, delicious breakfast all week long.

Keto Breakfast Casserole with Bacon and Avocado

This Keto Breakfast Casserole with Bacon and Avocado is a delicious, savory breakfast that’s perfect for holiday mornings. With crispy bacon, creamy avocado, and a rich egg base, this casserole is packed with flavor and healthy fats. It’s easy to prepare, and the leftovers make for a great meal prep option to enjoy throughout the week.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1 cup cooked bacon, crumbled
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp butter for greasing the baking dish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Stir in the crumbled bacon, diced avocado, shredded cheddar cheese, and chopped green onions.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake for 20-25 minutes, or until the eggs are set and the casserole is lightly golden on top.
6. Let the casserole cool for a few minutes before slicing and serving.

This Keto Breakfast Casserole with Bacon and Avocado is a satisfying, flavorful breakfast that’s perfect for holiday gatherings or a special treat. The combination of crispy bacon and creamy avocado pairs perfectly with the rich, fluffy eggs, creating a dish that’s both indulgent and low-carb. It’s an easy recipe to prepare and can be made ahead for a quick breakfast throughout the week, making it an excellent choice for busy mornings during the holiday season.

Keto Pumpkin Spice Pancakes

Keto Pumpkin Spice Pancakes are a perfect autumn or holiday breakfast that combines the flavors of pumpkin and warming spices. These pancakes are light, fluffy, and made with almond flour, making them keto-friendly. The addition of pumpkin puree not only adds flavor but also offers a dose of fiber and nutrients, making these pancakes a great way to start your holiday mornings.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/2 tsp baking powder
• 1 tbsp erythritol or preferred sweetener
• 1/4 tsp vanilla extract
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, pumpkin puree, eggs, almond milk, pumpkin pie spice, cinnamon, baking powder, erythritol, and vanilla extract.
2. Heat a non-stick skillet over medium heat and melt a small amount of butter or coconut oil.
3. Pour the pancake batter onto the skillet, forming small pancakes. Cook for 2-3 minutes on each side or until golden brown.
4. Serve the pancakes warm with sugar-free syrup, whipped cream, or a sprinkle of cinnamon.

These Keto Pumpkin Spice Pancakes are a delightful breakfast that captures the essence of fall and the holiday season. The combination of pumpkin and warm spices creates a comforting dish, while the use of almond flour keeps the pancakes light and low-carb. Whether you enjoy them on a quiet morning or serve them at a holiday gathering, these pancakes are sure to impress. They’re easy to make, full of flavor, and offer a satisfying start to the day while staying in line with your keto lifestyle.

Keto Cinnamon Roll Mug Cake

This Keto Cinnamon Roll Mug Cake is a quick and indulgent breakfast that takes just minutes to prepare. It offers all the cinnamon swirl goodness of a traditional cinnamon roll but without the carbs. The mug cake is soft, warm, and topped with a simple keto-friendly icing. This is the perfect on-the-go breakfast for a busy holiday morning or a sweet treat to enjoy any time of day.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tbsp erythritol or preferred sweetener
• 1/4 tsp ground cinnamon
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1 tbsp melted butter
• 1/2 tsp vanilla extract

For the icing:

• 1 tbsp cream cheese, softened
• 1 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tbsp powdered erythritol

Instructions:

1. In a microwave-safe mug, whisk together the almond flour, coconut flour, baking powder, sweetener, cinnamon, egg, almond milk, melted butter, and vanilla extract until smooth.
2. Microwave the mug on high for 1-2 minutes, or until the cake has risen and is fully cooked through.
3. While the cake is cooling slightly, prepare the icing by mixing the softened cream cheese, almond milk, vanilla extract, and powdered erythritol in a small bowl until smooth.
4. Drizzle the icing over the mug cake and enjoy.

This Keto Cinnamon Roll Mug Cake is the ultimate indulgence when you want a warm, comforting breakfast without the carbs. It’s quick to make, and the cinnamon swirl flavor combined with the sweet icing makes it feel like a special holiday treat. Perfect for when you’re short on time but still want something delicious, this mug cake satisfies your sweet cravings while keeping you on track with your keto diet. Enjoy it as a breakfast or a cozy afternoon snack.

Keto Holiday Egg Muffins

Keto Holiday Egg Muffins are an easy, protein-packed breakfast that can be made ahead of time and enjoyed throughout the week. Filled with a variety of festive ingredients like spinach, cheese, and turkey bacon, these muffins are savory, satisfying, and perfect for the holiday season. They are low-carb, portable, and great for feeding a crowd at a holiday brunch.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup cooked turkey bacon, crumbled
• 1/4 cup diced bell peppers (optional)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp butter for greasing the muffin tin

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with butter or use muffin liners.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Stir in the chopped spinach, shredded cheddar cheese, crumbled turkey bacon, and bell peppers.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-22 minutes, or until the eggs are fully set and the muffins are golden on top.
6. Let the muffins cool for a few minutes before removing them from the tin.

These Keto Holiday Egg Muffins are a versatile and delicious breakfast option that’s perfect for holiday mornings. They’re packed with protein and healthy fats from eggs, turkey bacon, and cheese, keeping you full and satisfied throughout the day. The addition of spinach and bell peppers gives them a pop of color and extra nutrients. These muffins are great for meal prep, so you can make them ahead of time and enjoy a quick, flavorful breakfast during the busy holiday season.

Keto Cranberry Orange Muffins

These Keto Cranberry Orange Muffins are a perfect holiday treat, combining the tartness of cranberries with the citrusy zing of fresh orange. Made with almond flour, they’re low-carb and gluten-free, providing a delicious breakfast or snack for the holiday season. With the bright flavors of orange zest and cranberries, these muffins are festive and satisfying, making them a great addition to any keto-friendly breakfast spread.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup melted butter
• Zest of 1 orange
• 1 tsp vanilla extract
• 1/2 cup fresh cranberries, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, mix together the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, orange zest, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped cranberries.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before removing them from the tin.

These Keto Cranberry Orange Muffins are bursting with festive flavors that will brighten up any holiday breakfast table. The combination of tart cranberries and refreshing orange zest makes them perfect for a seasonal breakfast or snack. They are not only low in carbs but also rich in flavor and texture, making them a crowd-pleaser for anyone following a keto diet. Bake a batch ahead of time for a quick breakfast option or share them at your next holiday gathering for a delightful, healthy treat.

Keto Sausage and Egg Breakfast Skillet

This Keto Sausage and Egg Breakfast Skillet is a hearty, one-pan meal that’s perfect for holiday mornings when you want something savory and satisfying. Packed with protein and healthy fats from sausage, eggs, and cheese, this dish is low-carb and packed with flavor. It’s a great way to start your day with a filling breakfast that will keep you energized throughout the busy holiday season.

Ingredients:

• 1 lb breakfast sausage (preferably sugar-free)
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers (optional)
• 1/4 cup chopped onions
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil or butter for cooking

Instructions:

1. Heat a large skillet over medium heat and add the sausage. Cook, breaking it up into crumbles, until browned and cooked through.
2. If you’re using bell peppers and onions, add them to the skillet and cook for 3-4 minutes, until softened.
3. Sprinkle garlic powder, salt, and pepper over the sausage mixture, stirring to combine.
4. Make four small wells in the sausage mixture and crack an egg into each well.
5. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
6. Sprinkle the shredded cheddar cheese over the eggs and let it melt before serving.

This Keto Sausage and Egg Breakfast Skillet is an ideal dish for holiday mornings when you need something filling and flavorful. The combination of savory sausage, eggs, and cheese is satisfying and provides the perfect balance of protein and healthy fats. Plus, it’s quick to prepare and easy to clean up since it’s made in one pan. Whether served as a hearty breakfast or brunch, this dish is a great option for staying on track with your keto diet while enjoying a festive, comforting meal.

Keto Gingerbread Chia Pudding

Keto Gingerbread Chia Pudding is a spiced, creamy, and satisfying breakfast that combines the flavors of gingerbread with the benefits of chia seeds. It’s a great way to indulge in holiday flavors without the sugar and carbs. This pudding is easy to make the night before, so it’s ready to enjoy on busy holiday mornings. With its rich texture and warm spices, it’s a festive, low-carb breakfast option.

Ingredients:

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, whisk together the almond milk, chia seeds, ginger, cinnamon, nutmeg, erythritol, vanilla extract, and salt.
2. Stir the mixture well, making sure the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. After the pudding has set, give it a good stir to ensure a smooth consistency.
5. Serve the pudding chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.

This Keto Gingerbread Chia Pudding is the perfect breakfast for the holiday season, offering the classic gingerbread flavor in a low-carb, keto-friendly form. It’s rich and creamy, with a satisfying texture from the chia seeds. The spices of ginger, cinnamon, and nutmeg create a warm, comforting experience that’s perfect for chilly mornings. This pudding is easy to prepare ahead of time, making it a great option for busy holiday mornings when you still want to enjoy a festive, healthy breakfast.

Note: More recipes are coming soon!