35+ Irresistible Sunday Keto Breakfast Recipes to Try This Weekend

Sunday mornings are the perfect time to indulge in a slow, satisfying breakfast.

If you’re following a keto diet, you might feel like you have limited options when it comes to enjoying a hearty, low-carb meal.

But fear not—this collection of 35+ Sunday Keto Breakfast Recipes will show you how to create delicious, flavorful dishes that not only fit your keto lifestyle but also satisfy your taste buds.

From savory egg dishes to sweet almond flour pancakes and creamy chia pudding, these recipes are filled with healthy fats, protein, and all the nutrients you need to kickstart your day without the carbs.

Whether you’re hosting a Sunday brunch, meal prepping for the week, or simply craving a cozy breakfast at home, there’s a keto-friendly recipe here for every preference.

These recipes are quick, easy, and will make your weekends even more enjoyable.

35+ Irresistible Sunday Keto Breakfast Recipes to Try This Weekend

Keto breakfasts don’t have to be bland or boring. With these 35+ Sunday keto breakfast recipes, you’ll never run out of ideas for delicious, satisfying meals.

From egg-based dishes packed with protein to sweet treats made with almond flour and coconut, each recipe is designed to keep you full and energized throughout the morning.

So next time Sunday rolls around, skip the carb-laden options and enjoy a keto-friendly breakfast that’s both nutritious and delicious.

These recipes will quickly become your go-to choices for a healthy start to your weekend.

Keto Avocado & Bacon Breakfast Bowl

A savory, creamy, and satisfying breakfast, this Keto Avocado & Bacon Breakfast Bowl combines crispy bacon, creamy avocado, and eggs for a flavorful and low-carb start to your day. Packed with healthy fats and proteins, it’s a perfect way to fuel up for the weekend ahead while staying on track with your keto goals.

Ingredients:

• 2 large eggs
• 2 slices of bacon
• 1 ripe avocado, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (optional)

Instructions:

1. Heat a skillet over medium heat and cook the bacon until crispy, about 4-5 minutes per side. Once cooked, remove from the pan and chop into small pieces.
2. In the same skillet, crack the eggs and cook them sunny side up, or to your desired level of doneness.
3. While the eggs are cooking, dice the avocado into small cubes.
4. Once the eggs are ready, place them in a bowl and top with the crispy bacon pieces and diced avocado.
5. Drizzle with olive oil, sprinkle with salt and pepper, and garnish with fresh parsley if desired.

This Keto Avocado & Bacon Breakfast Bowl is a hearty and satisfying meal that will keep you full until lunch. The creamy avocado and crispy bacon complement each other perfectly, while the eggs add a rich source of protein. It’s an easy-to-make, customizable breakfast that fits seamlessly into a keto lifestyle. Whether you like your eggs scrambled or sunny side up, this dish is a great way to indulge in a rich, low-carb breakfast that still feels indulgent.

Keto Pancakes with Almond Flour and Berries

Light, fluffy, and filled with delicious flavor, these Keto Pancakes made with almond flour are the perfect way to enjoy a classic breakfast while keeping your carb count low. Topped with fresh berries and a sugar-free syrup, this dish will make you forget you’re on a keto diet.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 2 tbsp unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp butter, melted
• Pinch of salt
• Fresh berries (blueberries, raspberries, or strawberries)
• Sugar-free syrup (optional)

Instructions:

1. In a mixing bowl, combine the almond flour, eggs, almond milk, baking powder, vanilla extract, melted butter, and salt. Stir until smooth and well combined.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
3. Pour 1/4 cup of the batter onto the skillet and cook for 2-3 minutes on each side, or until golden brown.
4. Remove the pancakes from the skillet and stack them on a plate.
5. Top with fresh berries and a drizzle of sugar-free syrup for a touch of sweetness.

These Keto Pancakes with Almond Flour are a delicious alternative to traditional pancakes, offering a satisfying breakfast without the carb overload. The almond flour gives them a light texture, while the fresh berries add a burst of natural sweetness. By using sugar-free syrup, this breakfast stays completely keto-friendly. Whether you’re serving it for a cozy Sunday breakfast or a special brunch with friends, these pancakes are sure to be a hit.

Keto Chia Pudding with Coconut Milk and Almonds

This Keto Chia Pudding with Coconut Milk and Almonds is the perfect make-ahead breakfast. Creamy, satisfying, and filled with healthy fats, fiber, and protein, it’s a low-carb breakfast option that will keep you energized throughout the morning. The combination of chia seeds, coconut milk, and almonds creates a deliciously smooth and crunchy texture.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1-2 tsp sweetener (such as stevia or erythritol)
• 2 tbsp sliced almonds
• A pinch of salt

Instructions:

1. In a small bowl or jar, combine the chia seeds, coconut milk, vanilla extract, and sweetener. Stir well to ensure the chia seeds are evenly distributed.
2. Cover and refrigerate the mixture for at least 3 hours or overnight, allowing the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
3. Before serving, give the pudding a good stir and top with sliced almonds for added crunch.
4. Optionally, add a few berries or unsweetened coconut flakes for extra flavor.

This Keto Chia Pudding with Coconut Milk and Almonds is not only an easy-to-make breakfast, but it’s also incredibly versatile. You can prepare it the night before for a quick grab-and-go option or add your favorite low-carb toppings for extra flavor. With its perfect balance of healthy fats, protein, and fiber, it’s an ideal meal to keep you satisfied throughout the morning. Plus, it’s incredibly customizable, so feel free to experiment with different keto-friendly toppings or flavorings.

Keto Egg Muffins with Spinach and Cheese

These Keto Egg Muffins with Spinach and Cheese are a perfect grab-and-go breakfast option that’s both nutritious and satisfying. Packed with protein, healthy fats, and fiber, these muffins are customizable with your favorite veggies and cheeses. They’re easy to make and ideal for meal prepping for the week ahead.

Ingredients:

• 6 large eggs
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil spray (for greasing the muffin tin)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil spray.
2. In a bowl, whisk the eggs and heavy cream together until smooth.
3. Stir in the chopped spinach, shredded cheese, garlic powder, salt, and pepper.
4. Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 of the way full.
5. Bake for 15-18 minutes, or until the egg muffins are set and slightly golden on top.
6. Let them cool for a few minutes before serving.

These Keto Egg Muffins with Spinach and Cheese are the perfect way to start your day with minimal effort. They’re packed with protein and healthy fats, making them a filling and energizing option. These muffins are also great for meal prep – bake a batch on Sunday, and you have a week’s worth of keto-friendly breakfasts ready to go. Whether you’re at home or on the go, these egg muffins will provide the nutrients you need to stay on track with your keto diet.

Keto Zucchini Noodles with Pesto and Poached Eggs

This Keto Zucchini Noodles with Pesto and Poached Eggs dish is a deliciously fresh and low-carb breakfast option that combines the lightness of zucchini noodles with the richness of pesto and the protein of poached eggs. It’s an elegant and flavorful way to enjoy a satisfying breakfast without the carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup pesto sauce (store-bought or homemade)
• 2 large eggs
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender but still al dente. Remove from heat and set aside.
2. In a small pot, bring water to a gentle simmer and poach the eggs for about 4-5 minutes, or until the whites are set but the yolks remain runny.
3. Toss the zucchini noodles with the pesto sauce until evenly coated.
4. Plate the pesto zucchini noodles and top with the poached eggs.
5. Sprinkle with salt, pepper, and garnish with fresh basil.

Keto Zucchini Noodles with Pesto and Poached Eggs offer a refreshing and flavorful breakfast that’s light yet filling. The zucchini noodles provide a perfect base for the rich and fragrant pesto sauce, while the poached eggs add a creamy, satisfying touch. This dish is not only low in carbs but also high in healthy fats and protein, making it a great option for anyone following a keto diet. It’s an ideal breakfast for those who want something savory, fresh, and delicious on a Sunday morning.

Keto Chocolate Chia Smoothie

For a sweet yet keto-friendly treat, this Keto Chocolate Chia Smoothie is a perfect breakfast option. It combines the richness of cocoa with the smoothness of almond milk, along with the nutritional benefits of chia seeds. It’s a quick and easy breakfast that’s packed with fiber, healthy fats, and antioxidants.

Ingredients:

• 1 tbsp cocoa powder (unsweetened)
• 2 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1-2 tsp stevia or erythritol (to taste)
• 1/4 tsp vanilla extract
• Ice cubes (optional, for a thicker smoothie)

Instructions:

1. In a blender, combine the cocoa powder, chia seeds, almond milk, stevia or erythritol, and vanilla extract.
2. Blend on high until smooth and creamy. If you prefer a thicker smoothie, add a few ice cubes and blend again.
3. Pour the smoothie into a glass and let it sit for a few minutes to allow the chia seeds to absorb the liquid and thicken.
4. Optionally, garnish with a few extra chia seeds or a sprinkle of cocoa powder.

The Keto Chocolate Chia Smoothie is an indulgent yet healthy breakfast option that satisfies your chocolate cravings while keeping your carb count low. The chia seeds add a nice texture to the smoothie, while providing fiber and healthy fats that will keep you full and satisfied. This smoothie is perfect for a quick, on-the-go breakfast that’s both nutritious and delicious. Whether you’re in the mood for a sweet treat or need a filling breakfast to start your day, this keto smoothie is sure to hit the spot.

Keto Cloud Bread Breakfast Sandwich

The Keto Cloud Bread Breakfast Sandwich is a light, fluffy, and satisfying breakfast option that swaps out traditional bread for cloud bread, making it a perfect low-carb, gluten-free alternative. Filled with eggs, cheese, and bacon, this sandwich is full of flavor and will keep you energized throughout the morning.

Ingredients:

• 3 large eggs, separated
• 3 oz cream cheese, softened
• 1/4 tsp baking powder
• Salt and pepper to taste
• 2 slices cooked bacon
• 1 large egg (for sandwich filling)
• 1 slice cheddar cheese (or your favorite cheese)
• Olive oil (for greasing)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
3. In a separate bowl, whisk the egg yolks, cream cheese, baking powder, and a pinch of salt and pepper until smooth.
4. Gently fold the egg whites into the yolk mixture until just combined, being careful not to deflate the air in the egg whites.
5. Scoop the mixture onto the baking sheet, forming 4 even rounds (these will be the “buns” for your sandwich).
6. Bake for 25-30 minutes, or until golden and firm to the touch.
7. While the cloud bread is baking, cook the egg for the sandwich (either scramble or fry in a pan).
8. Once the cloud bread is ready, remove from the oven and let it cool slightly.
9. Assemble the sandwich by placing the cooked egg, bacon, and cheese between two cloud bread slices.

The Keto Cloud Bread Breakfast Sandwich is a delightful low-carb alternative to traditional breakfast sandwiches. The cloud bread provides a soft, fluffy base, while the combination of bacon, eggs, and cheese delivers rich flavors and protein. It’s a great option for anyone following a keto diet who misses a satisfying breakfast sandwich. Quick to prepare and delicious, this sandwich makes the perfect Sunday breakfast that’s both filling and light on carbs.

Keto Scrambled Eggs with Smoked Salmon and Cream Cheese

This Keto Scrambled Eggs with Smoked Salmon and Cream Cheese is a luxurious and flavorful breakfast option. The rich and creamy eggs combined with the smoky salmon create a sophisticated dish that’s both high in protein and healthy fats, making it ideal for a relaxing Sunday morning.

Ingredients:

• 4 large eggs
• 2 oz smoked salmon, sliced
• 2 tbsp cream cheese, softened
• 1 tbsp butter
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Crack the eggs into a bowl and whisk them until smooth. Season with salt and pepper.
2. Heat butter in a skillet over medium-low heat until melted.
3. Pour the eggs into the skillet and cook, stirring gently, until they begin to set.
4. Once the eggs are almost done, add the cream cheese and smoked salmon to the skillet. Stir gently until the cream cheese is melted and the salmon is heated through.
5. Cook for another 1-2 minutes, allowing the eggs to finish cooking to your desired consistency.
6. Garnish with fresh dill if desired and serve immediately.

Keto Scrambled Eggs with Smoked Salmon and Cream Cheese is a rich and satisfying breakfast that offers a perfect balance of protein and healthy fats. The cream cheese adds a velvety texture to the eggs, while the smoked salmon brings a savory depth of flavor. This dish is a great option for those who love a more indulgent breakfast without the carbs. It’s quick to prepare and makes for a luxurious treat on a Sunday morning.

Keto Cauliflower Hash Browns

These Keto Cauliflower Hash Browns are a perfect low-carb alternative to traditional hash browns. Made with cauliflower rice, cheese, and eggs, they are crispy on the outside and tender on the inside. Served with a side of eggs or avocado, they make a hearty and satisfying breakfast.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/4 cup shredded cheddar cheese
• 1 large egg
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. If using fresh cauliflower, pulse florets in a food processor until finely chopped, resembling rice. If using frozen cauliflower rice, thaw and drain any excess moisture.
2. In a bowl, combine the cauliflower rice, egg, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix well.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Scoop 2-3 tablespoons of the cauliflower mixture into the pan, pressing down gently to form a patty.
4. Cook for 3-4 minutes on each side until golden brown and crispy.
5. Repeat with the remaining mixture, adding more olive oil as needed.
6. Serve the hash browns with a side of eggs, avocado, or your favorite keto-friendly toppings.

Keto Cauliflower Hash Browns are a perfect low-carb, gluten-free substitute for traditional hash browns. The cauliflower provides a light and fluffy texture, while the cheese and egg help to bind everything together, giving these hash browns a rich, savory flavor. Crispy on the outside and soft on the inside, they’re the ideal accompaniment to a variety of keto-friendly breakfast dishes. Whether you serve them with eggs or as a side dish, these hash browns are sure to become a breakfast favorite.

Keto Avocado and Bacon Egg Cups

Keto Avocado and Bacon Egg Cups are a delightful, protein-packed breakfast that’s both filling and low-carb. The creamy avocado, crispy bacon, and poached egg combine to create a rich, savory flavor that’s perfect for starting your day on a healthy note. This easy-to-make dish is not only keto-friendly but also gluten-free and high in healthy fats.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 strips of bacon
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Slice the avocados in half and remove the pit. Scoop out some of the flesh to make space for the egg.
3. In a skillet, cook the bacon strips until crispy. Drain and crumble them into small pieces.
4. Place the avocado halves in the muffin tin, ensuring they fit snugly.
5. Carefully crack one egg into each avocado half, being cautious not to break the yolk.
6. Sprinkle the crumbled bacon over the top of the eggs and season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired consistency.
8. Garnish with fresh chives or parsley and serve immediately.

Keto Avocado and Bacon Egg Cups are a rich, satisfying breakfast that’s simple to prepare yet packed with nutrients. The creamy avocado provides healthy fats, while the crispy bacon adds a smoky crunch that perfectly complements the soft poached eggs. This dish is a wonderful option for anyone following a keto diet or looking for a filling, low-carb breakfast. It’s perfect for a leisurely Sunday morning or a quick breakfast on the go.

Keto Pancakes with Almond Flour

These Keto Pancakes with Almond Flour are a delicious, low-carb alternative to traditional pancakes. Made with almond flour, they are naturally gluten-free and grain-free, yet still light and fluffy. Topped with sugar-free syrup, berries, or whipped cream, they’re a treat that satisfies your pancake cravings without the carbs.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp butter, melted
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• Pinch of salt
• Butter or oil for frying
• Optional toppings: sugar-free syrup, berries, or whipped cream

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, melted butter, baking powder, vanilla extract, and salt until smooth.
2. Heat a skillet over medium heat and add a small amount of butter or oil.
3. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
4. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve with your favorite keto-friendly toppings, such as sugar-free syrup, fresh berries, or whipped cream.

Keto Pancakes with Almond Flour are a fantastic way to enjoy a low-carb breakfast without sacrificing flavor. These pancakes are light, fluffy, and can be topped with a variety of keto-friendly toppings to suit your preferences. Whether you enjoy them with a drizzle of sugar-free syrup or a handful of fresh berries, these pancakes are sure to become a favorite breakfast choice on your keto journey. They’re perfect for a relaxed Sunday breakfast or for making a batch ahead for the week.

Keto Chia Pudding with Coconut Milk

This Keto Chia Pudding with Coconut Milk is a refreshing and creamy breakfast that’s both filling and low in carbs. Chia seeds are packed with fiber and omega-3 fatty acids, while the coconut milk adds a rich, creamy texture without any added sugars. This pudding can be prepared the night before for a quick and easy keto-friendly breakfast.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened coconut milk (or almond milk)
• 1 tsp vanilla extract
• 1-2 tsp stevia or erythritol (optional, for sweetness)
• Fresh berries, nuts, or shredded coconut for topping (optional)

Instructions:

1. In a bowl, combine the chia seeds, coconut milk, vanilla extract, and sweetener if using.
2. Stir well to ensure the chia seeds are evenly distributed in the liquid.
3. Cover and refrigerate the mixture 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 stir, and serve with fresh berries, nuts, or a sprinkle of shredded coconut on top.

Keto Chia Pudding with Coconut Milk is a nutritious, low-carb breakfast that can be made ahead of time for a quick and easy start to your day. The chia seeds provide fiber, which helps keep you full longer, while the coconut milk adds a creamy texture that’s both rich and satisfying. This pudding is customizable with your favorite toppings, whether you prefer berries, nuts, or coconut. It’s a perfect keto breakfast for busy mornings, and it’s a delicious way to fuel up without the carbs.

Keto Sausage and Spinach Frittata

The Keto Sausage and Spinach Frittata is a savory, satisfying dish that’s perfect for a keto breakfast. Packed with protein from sausage and eggs, and loaded with nutritious spinach, this frittata is easy to make and delicious. It’s great for meal prepping, and leftovers can be enjoyed throughout the week.

Ingredients:

• 6 large eggs
• 1/2 lb ground sausage (mild or spicy)
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces.
3. Once the sausage is fully cooked, add the chopped spinach and cook for 1-2 minutes, just until wilted.
4. In a bowl, whisk the eggs, heavy cream, mozzarella cheese, garlic powder, salt, and pepper.
5. Pour the egg mixture over the sausage and spinach in the skillet. Stir gently to combine.
6. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the preheated oven.
7. Bake for 12-15 minutes, or until the frittata is set and golden on top.
8. Allow it to cool for a few minutes before slicing and serving.

The Keto Sausage and Spinach Frittata is a hearty and nutritious breakfast that’s low in carbs and high in protein. The sausage provides rich flavor, while the spinach adds a healthy dose of vitamins. This dish is incredibly versatile—you can swap the spinach for other low-carb vegetables like mushrooms or bell peppers. It’s perfect for Sunday brunch and makes excellent leftovers for the week ahead.

Keto Coconut Flour Waffles

Keto Coconut Flour Waffles are a delicious, light, and fluffy breakfast option that’s completely low-carb. Coconut flour makes these waffles grain-free and gluten-free, while keeping the flavor rich and satisfying. Top them with sugar-free syrup or fresh berries for a delightful Sunday treat.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk (or any keto-friendly milk)
• 2 tbsp melted butter
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• Butter or oil for greasing the waffle iron

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and grease it with butter or oil.
2. In a bowl, whisk together the coconut flour, eggs, almond milk, melted butter, baking powder, vanilla extract, and salt until smooth.
3. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions (typically for 3-4 minutes).
4. Once the waffles are golden brown and crispy, remove them from the waffle iron.
5. Serve the waffles with sugar-free syrup, fresh berries, or a dollop of whipped cream.

Keto Coconut Flour Waffles are a perfect way to enjoy a classic breakfast treat without the carbs. The waffles are light, fluffy, and full of flavor, and coconut flour adds a slight sweetness without any added sugars. Whether you prefer them with sugar-free syrup or fresh berries, these waffles are a great way to indulge on a keto diet. They’re easy to make and will quickly become a favorite for lazy Sunday mornings.

Keto Greek Yogurt Parfait

The Keto Greek Yogurt Parfait is a refreshing and nutritious breakfast option. With layers of thick, creamy Greek yogurt, fresh berries, and a sprinkle of nuts or seeds, this parfait is both satisfying and low in carbs. It’s easy to assemble and perfect for a quick, healthy start to your day.

Ingredients:

• 1 cup full-fat plain Greek yogurt
• 1/4 cup fresh berries (such as strawberries, blueberries, or raspberries)
• 1 tbsp chia seeds or flaxseeds
• 1-2 tbsp chopped almonds or walnuts (optional)
• 1-2 tsp stevia or erythritol (optional, for sweetness)
• 1 tsp vanilla extract (optional)

Instructions:

1. In a bowl, mix the Greek yogurt with sweetener (if using) and vanilla extract.
2. In a glass or bowl, layer the yogurt with fresh berries, chia seeds, and nuts or seeds of your choice.
3. Repeat the layers until you’ve used up all ingredients, finishing with a layer of berries on top.
4. Serve immediately or refrigerate for up to 2 hours for a thicker consistency.

The Keto Greek Yogurt Parfait is a light yet filling breakfast that’s full of healthy fats and protein, making it perfect for a keto diet. The Greek yogurt provides a rich, creamy base, while the fresh berries add a burst of flavor and antioxidants. Chia seeds and nuts offer a satisfying crunch and additional nutrients. It’s an easy and customizable recipe that works well for those busy mornings when you still want to enjoy something delicious and keto-friendly.

Note: More recipes are coming soon!