31+ Delicious Keto Alkaline Breakfast Recipes to Energize Your Morning

Starting your day with a nutritious breakfast is essential, especially if you’re following a keto or alkaline diet.

Both dietary approaches have their unique benefits, with keto focusing on low-carb, high-fat meals, and alkaline diets promoting foods that help balance your body’s pH levels.

When you combine both, you create a breakfast that’s not only energizing and filling but also supportive of overall health.

In this article, we’ve gathered 31+ keto alkaline breakfast recipes that are easy to make, delicious, and packed with healthy fats, fiber, and essential nutrients.

Whether you’re looking for savory dishes or sweet treats, these recipes will provide you with the variety you need to keep your mornings exciting and your body fueled.

31+ Delicious Keto Alkaline Breakfast Recipes to Energize Your Morning

With these 31+ keto alkaline breakfast recipes, you now have a wide range of options to start your day in a healthy and satisfying way.

From creamy avocado bowls and savory omelets to fiber-packed chia puddings and nutrient-rich smoothies, each recipe is designed to keep you full, energized, and aligned with your keto-alkaline lifestyle.

By incorporating these meals into your routine, you can enjoy the best of both worlds — a low-carb, high-fat approach with an emphasis on alkalizing, nutrient-dense ingredients.

Avocado Egg Boats with Herb Drizzle

These avocado egg boats are a quick, nutrient-packed, keto-friendly breakfast perfect for those following an alkaline diet. Packed with healthy fats, protein, and alkalizing herbs, this recipe is as delicious as it is satisfying. It’s a simple way to start your day with nourishing, wholesome ingredients.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro
• 1 tsp lemon juice
• Sea salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out a small amount of avocado from each half to create a bigger space for the egg.
3. Place the avocado halves on a baking sheet lined with parchment paper.
4. Carefully crack an egg into each avocado half.
5. Sprinkle with salt and pepper.
6. Bake for 12-15 minutes, or until the egg whites are set but yolks remain runny.
7. In a small bowl, mix olive oil, parsley, cilantro, and lemon juice to create an herb drizzle.
8. Remove avocado boats from the oven and drizzle with the herb mixture before serving.

These avocado egg boats are not only tasty but also provide a perfect balance of alkalizing and ketogenic nutrients. The creamy avocado pairs beautifully with the savory egg and fresh herb drizzle, leaving you feeling energized and satisfied.

Coconut Chia Pudding with Almond Butter Swirl

This coconut chia pudding is an easy make-ahead breakfast that checks all the boxes: keto-friendly, alkaline, and loaded with nutrients. Its creamy texture and subtle sweetness make it a comforting start to the day, while chia seeds and almond butter add healthy fats and a satisfying crunch.

Ingredients:

• 1 cup unsweetened coconut milk
• 3 tbsp chia seeds
• 1 tsp vanilla extract
• 1-2 drops liquid stevia (optional)
• 1 tbsp almond butter
• 1 tsp unsweetened shredded coconut (for garnish)

Instructions:

1. In a bowl or jar, combine coconut milk, chia seeds, vanilla extract, and stevia. Mix well.
2. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate overnight or for at least 4 hours to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, swirl almond butter into the chia pudding.
5. Sprinkle shredded coconut on top for garnish.

The creamy coconut base combined with the nutty almond butter makes this dish a luxurious yet simple breakfast. It’s a wonderful way to fuel your day while keeping your body alkaline and nourished.

Spinach and Zucchini Frittata with Coconut Cream

This spinach and zucchini frittata is a savory, low-carb breakfast brimming with alkaline vegetables and healthy fats. The addition of coconut cream gives it a luscious texture and flavor that elevates this simple dish into something truly special.

Ingredients:

• 6 large eggs
• 1/2 cup coconut cream
• 1 cup fresh spinach, chopped
• 1/2 cup grated zucchini (squeezed to remove excess water)
• 2 tbsp olive oil
• 1 clove garlic, minced
• Sea salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, coconut cream, salt, and pepper until smooth.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add garlic and sauté until fragrant.
5. Stir in spinach and zucchini, cooking until slightly wilted.
6. Pour the egg mixture into the skillet, ensuring the vegetables are evenly distributed.
7. Cook for 2-3 minutes on the stovetop, then transfer the skillet to the oven.
8. Bake for 15-20 minutes, or until the frittata is set and golden.
9. Let it cool slightly before slicing and serving.

This spinach and zucchini frittata is not only a powerhouse of nutrition but also incredibly flavorful. The coconut cream adds a delightful richness, making every bite creamy and satisfying, perfect for a keto-alkaline breakfast.

Cauliflower Rice Scramble with Avocado and Hemp Seeds

This cauliflower rice scramble is a vibrant, nutrient-dense breakfast that’s both keto and alkaline. By combining cauliflower rice with avocado and hemp seeds, you get a satisfying meal that supports energy levels while providing a boost of healthy fats and plant-based protein.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 2 large eggs
• 1 ripe avocado, diced
• 2 tbsp hemp seeds
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Sea salt and black pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add cauliflower rice and sauté for 4-5 minutes, until it begins to soften and slightly brown.
3. Crack the eggs into the skillet and scramble them with the cauliflower rice until fully cooked.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in diced avocado and lemon juice.
6. Sprinkle hemp seeds over the top before serving.

This cauliflower rice scramble is a deliciously versatile dish that will keep you full and satisfied. The avocado provides creaminess and healthy fats, while the hemp seeds add a crunchy texture and an extra protein boost, making this breakfast perfect for both keto and alkaline diets.

Zucchini Noodles with Pesto and Grilled Chicken

This zucchini noodle dish is a perfect blend of alkalizing vegetables and keto-friendly protein. Paired with a fresh pesto sauce, it’s an easy, flavorful breakfast that doesn’t require much time but is packed with nutrients to keep you energized throughout the morning.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 chicken breast, grilled and sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 1 clove garlic
• 1 tbsp lemon juice
• Sea salt and black pepper to taste

Instructions:

1. Prepare the pesto by blending basil, olive oil, pine nuts, garlic, and lemon juice in a food processor until smooth. Season with salt and pepper.
2. Heat a skillet over medium heat and add zucchini noodles, sautéing for 2-3 minutes until tender but still firm.
3. In a serving dish, arrange the zucchini noodles and top with sliced grilled chicken.
4. Drizzle with pesto and toss gently to coat.

This zucchini noodle dish is light but full of flavor, with the pesto adding an extra layer of richness to the dish. The grilled chicken provides lean protein, making it a satisfying breakfast that aligns with both ketogenic and alkaline principles.

Almond Flour Pancakes with Coconut Yogurt and Berries

These almond flour pancakes are a decadent yet healthy breakfast option that adheres to both keto and alkaline principles. Topped with coconut yogurt and fresh berries, it’s a sweet, satisfying treat that will kickstart your day without compromising on your diet goals.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 cup coconut yogurt (unsweetened)
• 1/4 cup fresh mixed berries (blueberries, raspberries, strawberries)

Instructions:

1. In a mixing bowl, combine almond flour, eggs, almond milk, baking powder, vanilla extract, and cinnamon. Stir until smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
3. Pour batter onto the skillet in small circles and cook for 2-3 minutes per side, or until golden brown.
4. Stack pancakes on a plate and top with coconut yogurt and fresh berries.

These almond flour pancakes are a wonderful alternative to traditional pancakes, providing a healthy, low-carb option that is rich in healthy fats. The coconut yogurt and berries add a refreshing contrast, making this breakfast both sweet and nutritious. Enjoy this dish as a comforting and satisfying start to your day while staying true to your keto-alkaline lifestyle.

Mushroom and Kale Omelette with Avocado Slices

This mushroom and kale omelette is an alkaline and keto-friendly breakfast full of fiber, vitamins, and healthy fats. The earthy mushrooms and vibrant kale are sautéed together, and the creamy avocado slices provide an extra dose of healthy fats to keep you feeling full throughout the morning.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 1 cup kale, chopped
• 1 tbsp olive oil
• 1/2 ripe avocado, sliced
• Sea salt and black pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add sliced mushrooms and sauté until tender, about 4-5 minutes.
3. Add chopped kale to the skillet and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk the eggs with a pinch of salt and pepper.
5. Pour the eggs over the vegetables in the skillet and cook until the edges are set.
6. Fold the omelette and cook for another minute until fully set.
7. Remove from the skillet and plate the omelette. Top with sliced avocado and a drizzle of lemon juice if desired.

This omelette is the perfect combination of savory, nutrient-dense ingredients that are both satisfying and energizing. The avocado adds a rich creaminess, balancing the earthy flavors of the mushrooms and kale, creating a delicious breakfast that supports both your keto and alkaline goals.

Chia Seed Pudding with Cacao Nibs and Coconut Flakes

A delightful, no-cook keto breakfast, this chia seed pudding is full of healthy fats and antioxidants. With the addition of cacao nibs and coconut flakes, it has a rich, chocolatey flavor while remaining low-carb and alkalizing. Perfect for those with a sweet tooth, this pudding is filling and incredibly nourishing.

Ingredients:

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tbsp cacao nibs
• 2 tbsp unsweetened coconut flakes
• Stevia or monk fruit sweetener to taste

Instructions:

1. In a bowl or jar, combine almond milk, chia seeds, vanilla extract, and sweetener. Stir well to prevent clumping.
2. Cover and refrigerate the mixture for at least 4 hours or overnight.
3. Once the pudding has thickened, give it a good stir.
4. Top with cacao nibs and coconut flakes before serving.

This chia seed pudding is a nutrient-packed breakfast that balances the richness of the coconut and cacao with the fiber-rich chia seeds. It’s a quick and easy breakfast that you can prepare in advance, making it perfect for busy mornings. The added cacao nibs and coconut flakes give it an extra dose of flavor and crunch, making it a delicious and satisfying start to the day.

Broccoli and Feta Quiche with Almond Flour Crust

This keto-friendly and alkaline quiche is a savory, nutrient-packed breakfast. With a crust made from almond flour, it’s low in carbs but high in flavor, filled with broccoli, feta cheese, and eggs for a protein-packed start to your day.

Ingredients:

• 1 cup almond flour
• 2 tbsp olive oil
• 1/2 cup broccoli florets, steamed and chopped
• 1/2 cup feta cheese, crumbled
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. To make the crust, combine almond flour, olive oil, and a pinch of salt in a bowl. Mix until it forms a dough.
3. Press the dough into the bottom of a greased pie dish or tart pan, forming an even layer.
4. Bake the crust for 10-12 minutes, until lightly golden.
5. While the crust is baking, whisk together the eggs, almond milk, garlic powder, salt, and pepper in a bowl.
6. Add the steamed broccoli and crumbled feta to the egg mixture, stirring to combine.
7. Pour the mixture into the pre-baked almond flour crust and bake for 20-25 minutes, until the quiche is set and lightly golden on top.
8. Allow it to cool slightly before slicing and serving.

This broccoli and feta quiche is a savory breakfast option that’s both satisfying and packed with nutrients. The almond flour crust provides a crunchy, low-carb base, while the broccoli and feta add richness and flavor. This quiche is perfect for meal prep and makes for a filling, flavorful breakfast to start your day on a healthy note.

Spinach and Avocado Smoothie

This creamy spinach and avocado smoothie is the perfect keto and alkaline-friendly breakfast option to start your day. It’s packed with healthy fats from avocado, rich in greens for alkalizing benefits, and low in carbs, making it both nutritious and refreshing.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 avocado
• 1 cup spinach leaves
• 1 tbsp chia seeds
• 1/4 tsp cinnamon
• 1-2 drops liquid stevia or monk fruit (optional)
• Ice cubes (optional)

Instructions:

1. Add almond milk, avocado, spinach, chia seeds, cinnamon, and sweetener (if using) to a blender.
2. Blend on high until smooth and creamy.
3. If you prefer a thicker texture, add a few ice cubes and blend again.
4. Pour into a glass and enjoy immediately.

This smoothie is a great way to get your daily dose of greens and healthy fats in one glass. The creamy avocado balances the spinach’s earthiness, while the chia seeds add fiber and omega-3s. It’s a hydrating, nutrient-dense breakfast that will keep you full and energized throughout the morning.

Almond-Coconut Energy Balls

These almond-coconut energy balls are a perfect grab-and-go breakfast. They combine the richness of almond butter and the creaminess of coconut to provide a satisfying snack that’s full of healthy fats, fiber, and protein. It’s a great option for those mornings when you need something quick yet nourishing.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond butter
• 1/4 cup chia seeds
• 1 tbsp coconut oil
• 1-2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• Stevia or monk fruit sweetener to taste

Instructions:

1. In a bowl, mix shredded coconut, almond butter, chia seeds, coconut oil, almond milk, and vanilla extract.
2. Stir until all ingredients are combined into a thick dough-like consistency.
3. If the mixture is too dry, add more almond milk, 1 teaspoon at a time.
4. Roll the dough into small balls, about 1 inch in diameter.
5. Store in an airtight container in the fridge for up to a week.

These energy balls are a delicious and convenient keto breakfast that will keep you full and satisfied for hours. The combination of coconut and almond butter provides healthy fats and a subtle sweetness, while chia seeds boost fiber and omega-3 fatty acids. It’s the perfect way to fuel your morning, especially when you’re on the go.

Keto-Alkaline Veggie Stir Fry with Tofu

This keto-alkaline veggie stir fry with tofu is a healthy, savory breakfast packed with plant-based protein and alkalizing vegetables. The tofu absorbs the savory flavors of the stir fry sauce, while the crunchy vegetables add texture and nutrition, making this a satisfying start to your day.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1/2 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 1/4 cup zucchini, sliced
• 1 tbsp tamari or coconut aminos (for gluten-free option)
• 1 tsp sesame oil
• 1 tsp fresh ginger, minced
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
3. Remove tofu from the skillet and set aside.
4. In the same skillet, add a bit more oil if needed and sauté the bell peppers, broccoli, and zucchini until tender but still crisp, about 4-5 minutes.
5. Add the cooked tofu back into the skillet and drizzle with tamari, sesame oil, minced ginger, and garlic powder. Stir well to combine.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds before serving.

This veggie stir fry with tofu is a delicious, savory breakfast option that’s low in carbs but high in protein and essential nutrients. The tofu provides plant-based protein, while the vegetables contribute vital alkalizing properties, making it a filling and healthy start to your day. The ginger and tamari sauce add an extra layer of flavor that makes this stir fry exciting and satisfying.

Cauliflower and Spinach Muffins

These cauliflower and spinach muffins are a savory and keto-friendly breakfast that is packed with fiber and nutrients. The cauliflower adds a delicate texture, while the spinach contributes rich alkalizing properties, making this muffin a satisfying and wholesome choice to kickstart your morning.

Ingredients:

• 1 1/2 cups cauliflower rice (fresh or frozen)
• 1 cup spinach, chopped
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp baking powder
• Sea salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
2. Heat olive oil in a skillet over medium heat. Add the cauliflower rice and spinach and sauté for 3-4 minutes until the vegetables are tender and wilted.
3. In a large bowl, whisk together the eggs, almond flour, garlic powder, baking powder, salt, and pepper.
4. Add the sautéed cauliflower and spinach mixture to the bowl and stir to combine.
5. Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
6. Bake for 15-20 minutes, or until the muffins are set and golden brown on top.
7. Allow to cool for a few minutes before removing from the tin and serving.

These cauliflower and spinach muffins are a great savory breakfast that combines fiber-rich cauliflower and nutrient-dense spinach. With the option to add cheese, these muffins are a delicious way to enjoy a keto-alkaline breakfast that can be made ahead and enjoyed throughout the week.

Cucumber and Tomato Salad with Lemon-Tahini Dressing

This fresh cucumber and tomato salad is a light and refreshing breakfast that’s full of hydrating vegetables and alkalizing properties. The tangy lemon-tahini dressing adds a rich and creamy element, while the cucumbers and tomatoes provide a satisfying crunch and juiciness.

Ingredients:

• 1 large cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• Sea salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large bowl, combine the sliced cucumber and halved cherry tomatoes.
2. In a separate small bowl, whisk together olive oil, tahini, lemon juice, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the cucumber and tomato mixture and toss to combine.
4. Garnish with fresh parsley or cilantro before serving.

This cucumber and tomato salad is a light, refreshing, and hydrating breakfast that provides both alkalizing and keto-friendly benefits. The creamy lemon-tahini dressing adds flavor without overwhelming the fresh vegetables, creating a healthy, satisfying way to start your day.

Broccoli and Cheddar Stuffed Avocados

These broccoli and cheddar stuffed avocados are a savory and keto-friendly breakfast option that combines creamy avocado with fiber-rich broccoli and protein-packed cheddar cheese. It’s a filling and delicious breakfast that’s quick to prepare and perfect for anyone following a keto-alkaline lifestyle.

Ingredients:

• 2 ripe avocados
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese (or dairy-free cheese)
• 1 tbsp olive oil
• Sea salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from the center of each half to create a larger space for the filling.
3. Place the avocado halves on a baking sheet lined with parchment paper.
4. In a bowl, combine the steamed broccoli, cheddar cheese, olive oil, salt, and pepper. Mix well.
5. Stuff each avocado half with the broccoli and cheese mixture.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley or chives before serving.

These broccoli and cheddar stuffed avocados are a delicious and satisfying keto breakfast that’s easy to prepare and full of healthy fats, protein, and fiber. The creamy avocado combined with the savory broccoli and melted cheese creates a rich, comforting dish that’s perfect for anyone following a keto-alkaline diet.

Alkaline Green Smoothie Bowl

This alkaline green smoothie bowl is a refreshing, nutrient-packed breakfast that’s both keto-friendly and full of alkalizing vegetables. The smoothie base is rich in greens, while the toppings add crunch and a variety of flavors, making it a satisfying breakfast that will energize your day.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 avocado
• 1 cup spinach leaves
• 1/4 cucumber, sliced
• 1 tbsp chia seeds
• 1 tbsp hemp seeds
• 1 tbsp unsweetened coconut flakes
• 1/4 cup berries (optional for topping)
• Stevia or monk fruit sweetener to taste (optional)

Instructions:

1. In a blender, combine almond milk, avocado, spinach, cucumber, chia seeds, and sweetener (if using).
2. Blend until smooth and creamy, adding more almond milk if necessary for desired consistency.
3. Pour the smoothie into a bowl.
4. Top with hemp seeds, coconut flakes, berries, and any other desired toppings.
5. Enjoy immediately as a refreshing and filling breakfast.

This green smoothie bowl is an easy and satisfying breakfast option that’s both keto and alkaline. The creamy avocado provides healthy fats, while the spinach and cucumber are full of alkalizing benefits. The toppings add texture and additional nutrients, making it a perfect meal to start your day.

Keto Zucchini Fritters with Avocado Salsa

These keto zucchini fritters are crispy on the outside and soft on the inside, packed with protein and healthy fats. Paired with a refreshing avocado salsa, they create a savory breakfast that’s both satisfying and full of alkalizing ingredients.

Ingredients for Fritters:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Sea salt and black pepper to taste
• 1 tbsp olive oil (for frying)

Ingredients for Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Sea salt and black pepper to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
2. In a bowl, combine the grated zucchini, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix until a thick batter forms.
3. Heat olive oil in a skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the skillet and flatten them slightly with the back of the spoon.
5. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. For the salsa, combine diced avocado, cherry tomatoes, cilantro, lime juice, salt, and pepper in a small bowl.
7. Serve the fritters topped with the avocado salsa.

These zucchini fritters are a tasty, keto-friendly breakfast that provides a balance of healthy fats, fiber, and protein. The avocado salsa adds a refreshing and creamy topping that enhances the savory fritters, making this breakfast both filling and delicious.

Coconut Flour Pancakes with Blueberry Syrup

These coconut flour pancakes are soft, fluffy, and keto-friendly, providing a satisfying breakfast option that’s low in carbs but rich in healthy fats. The homemade blueberry syrup adds a natural sweetness, making these pancakes a perfect balance of flavor and nutrition.

Ingredients for Pancakes:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of sea salt
• 1 tbsp coconut oil (for cooking)

Ingredients for Blueberry Syrup:

• 1/2 cup fresh blueberries
• 1 tbsp water
• 1 tbsp stevia or monk fruit sweetener (optional)

Instructions:

1. In a bowl, whisk together coconut flour, eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
2. Heat coconut oil in a skillet over medium heat.
3. Pour small circles of batter into the skillet and cook for 2-3 minutes per side, until golden brown.
4. For the blueberry syrup, combine blueberries, water, and sweetener in a saucepan. Cook over low heat, stirring occasionally, until the berries break down and form a syrup-like consistency.
5. Serve the pancakes with blueberry syrup on top.

These coconut flour pancakes are a light yet satisfying breakfast that adheres to both keto and alkaline principles. The natural sweetness of the blueberry syrup complements the pancakes perfectly, offering a healthy and indulgent breakfast without the carbs. Enjoy this dish for a comforting start to your day!

Keto Chia Pudding with Almond Butter and Berries

This chia pudding is a delicious, nutrient-dense breakfast that’s keto and alkaline-friendly. The chia seeds provide fiber and omega-3s, while the almond butter adds healthy fats, and the berries give a burst of antioxidants. It’s a filling, refreshing option to start your day.

Ingredients:

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1 tbsp almond butter
• 1/4 cup mixed berries (blueberries, raspberries, or strawberries)
• 1 tsp vanilla extract
• Stevia or monk fruit sweetener to taste

Instructions:

1. In a bowl or jar, mix the almond milk, chia seeds, almond butter, vanilla extract, and sweetener.
2. Stir well to ensure the chia seeds don’t clump together.
3. Cover the mixture and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken.
4. Before serving, top with mixed berries for a fresh, fruity touch.

This chia pudding is an easy-to-make breakfast that’s full of healthy fats, fiber, and antioxidants. The almond butter adds a creamy richness, while the chia seeds provide a satisfying texture and the berries offer a burst of freshness. It’s the perfect breakfast for anyone looking for a simple yet nourishing keto meal.

Keto Cauliflower Hash Browns with Avocado

These keto cauliflower hash browns are a crunchy, savory breakfast option that’s both low-carb and packed with nutrients. The cauliflower provides a light texture, while the crispy exterior gives you the comfort of traditional hash browns without the carbs. Paired with creamy avocado, it’s a well-balanced meal to start your day.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 2 large eggs
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Sea salt and black pepper to taste
• 1 tbsp olive oil (for frying)
• 1/2 ripe avocado, sliced

Instructions:

1. Grate or pulse the cauliflower in a food processor to create cauliflower rice. If using frozen cauliflower rice, thaw and squeeze out any excess moisture.
2. In a large bowl, combine the cauliflower rice, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix well.
3. Heat olive oil in a skillet over medium heat.
4. Spoon the cauliflower mixture into the skillet, pressing it down to form small patties.
5. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the skillet and top with sliced avocado.

These cauliflower hash browns are the perfect keto breakfast, offering a crispy, satisfying texture with a creamy avocado topping. The cauliflower provides a nutritious, low-carb base while the almond flour adds a little extra crunch. Paired with avocado, this meal is both delicious and filling.

Scrambled Eggs with Mushrooms, Spinach, and Feta

This savory scrambled eggs recipe with mushrooms, spinach, and feta is a great way to start your day on a nutritious note. It’s loaded with protein from the eggs, fiber from the spinach, and healthy fats from feta and olive oil, making it an ideal meal for those following a keto-alkaline diet.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 1 cup spinach leaves
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Sea salt and black pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced mushrooms and sauté until tender, about 4-5 minutes.
3. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
4. In a bowl, whisk the eggs with a pinch of salt and pepper.
5. Pour the eggs into the skillet with the mushrooms and spinach and cook, stirring frequently, until scrambled and cooked through.
6. Add the crumbled feta cheese and cook for an additional minute to melt the cheese.
7. Serve immediately and enjoy!

These scrambled eggs with mushrooms, spinach, and feta are a hearty and satisfying breakfast that combines protein, healthy fats, and alkalizing vegetables. The feta adds a rich, savory flavor, while the spinach and mushrooms provide a nutritious boost, making this a perfect keto-friendly and alkalizing breakfast to fuel your day.

Keto Avocado and Bacon Egg Cups

These keto avocado and bacon egg cups are a perfect savory breakfast that combines healthy fats, protein, and a delicious smoky flavor. The creamy avocado and crispy bacon provide a satisfying base for baked eggs, making this dish both nutritious and filling.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 slices of cooked bacon, crumbled
• 1/4 tsp paprika
• Sea salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Carefully scoop out a bit of the flesh from the center to make room for the egg.
3. Place the avocado halves in a baking dish and crack an egg into the center of each avocado half.
4. Sprinkle with paprika, salt, and pepper, then top with crumbled bacon.
5. Bake for 12-15 minutes, or until the egg whites are set and the yolks are still soft.
6. Garnish with fresh parsley or chives before serving.

These avocado and bacon egg cups are a keto-friendly breakfast that provides healthy fats, protein, and flavor in one delicious bite. The creamy avocado and crispy bacon pair perfectly with the eggs, creating a filling and satisfying breakfast that will keep you energized all morning.

Keto Alkaline Stuffed Bell Peppers with Ground Turkey

These stuffed bell peppers are a savory, keto-friendly breakfast option filled with lean ground turkey, vegetables, and herbs. The peppers provide an alkalizing boost, while the turkey offers a rich source of protein and healthy fats.

Ingredients:

• 2 large bell peppers, halved and seeded
• 1/2 lb ground turkey
• 1/4 cup onion, chopped
• 1/4 cup zucchini, chopped
• 1/4 cup spinach, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Sea salt and black pepper to taste
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and zucchini, and cook until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the spinach, oregano, garlic powder, salt, and pepper, and cook for another 2 minutes.
5. Stuff the bell pepper halves with the turkey mixture and place them in a baking dish.
6. If desired, sprinkle the top of each stuffed pepper with shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.

These keto stuffed bell peppers are a nutritious, filling breakfast that offers a balance of protein, vegetables, and healthy fats. The ground turkey is lean and full of flavor, while the peppers provide an alkalizing element that complements the dish perfectly.

Keto Mushroom and Swiss Cheese Omelette

This keto mushroom and Swiss cheese omelette is a rich and savory breakfast that combines the earthiness of mushrooms with the creaminess of Swiss cheese. It’s quick to prepare, low in carbs, and packed with protein, making it a great choice for a satisfying keto meal.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 1/4 cup Swiss cheese, shredded
• 1 tbsp butter
• Sea salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat butter in a skillet over medium heat. Add the sliced mushrooms and cook until softened and golden, about 4-5 minutes.
2. In a bowl, whisk the eggs with salt and pepper until fully combined.
3. Pour the eggs into the skillet with the mushrooms and let them cook undisturbed for about 1-2 minutes, until the edges start to set.
4. Sprinkle the shredded Swiss cheese over one half of the omelette, then gently fold the other half over the cheese.
5. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.
6. Slide the omelette onto a plate and garnish with fresh parsley before serving.

This mushroom and Swiss cheese omelette is a delicious and satisfying keto breakfast, combining the savory richness of mushrooms with the creaminess of Swiss cheese. It’s easy to make, low-carb, and packed with protein, making it the perfect meal to start your day off right.

Note: More recipes are coming soon!