25+ Easy Dairy Free Keto Breakfast Recipes You’ll Actually Crave

Are you on a dairy-free, keto diet and looking for breakfast ideas that fit your lifestyle?

Finding delicious, satisfying, and nutritious breakfast recipes can be a challenge, but it’s not impossible!

you’re new to the keto diet or a seasoned pro, these 25+ dairy-free keto breakfast recipes are the perfect way to start your day.

From fluffy pancakes to savory egg scrambles and smoothies, we’ve got options that keep your carb count low while still indulging your taste buds.

Say goodbye to boring breakfasts and hello to mouthwatering, keto-friendly meals that align with your dietary needs!

25+ Easy Dairy Free Keto Breakfast Recipes You’ll Actually Crave

With these 25+ dairy-free keto breakfast recipes, you don’t have to sacrifice flavor or satisfaction. Whether you prefer something sweet or savory, there’s a perfect option for you.

These meals not only keep you on track with your keto goals but also make mornings a whole lot more enjoyable.

So, grab your favorite ingredients, get creative in the kitchen, and start your day with a breakfast that fuels your body and tastes great.

Happy cooking, and here’s to a healthy, delicious start to every day!

Avocado and Bacon Egg Cups

This low-carb, dairy-free breakfast combines creamy avocado, crispy bacon, and perfectly baked eggs for a deliciously satisfying start to the day. It’s high in healthy fats and protein, making it ideal for anyone following a keto lifestyle.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 slices of bacon, cooked and crumbled
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out some of the flesh to create a small well in the center of each half.
3. Place the avocado halves in a baking dish and crack one egg into the well of each half.
4. Season with salt and pepper to taste, and sprinkle crumbled bacon on top.
5. Bake for 12-15 minutes, or until the eggs are cooked to your desired consistency.
6. Garnish with fresh herbs if desired and serve warm.

These avocado and bacon egg cups are a hearty, low-carb, and dairy-free option to fuel your day. The creamy texture of the avocado pairs beautifully with the savory bacon and eggs, creating a balanced meal that supports both your keto and dairy-free dietary needs. They’re perfect for meal prep, too—simply store them in the fridge for a quick breakfast during the week!

Chia Seed Pudding with Almond Butter and Berries

This dairy-free chia seed pudding is not only keto-friendly but also packed with fiber, healthy fats, and antioxidants. Almond butter adds a rich, nutty flavor that perfectly complements the creamy chia pudding, while fresh berries provide a refreshing burst of sweetness.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon almond butter
• 1/4 teaspoon vanilla extract
• A handful of mixed berries (blueberries, raspberries, strawberries)
• Stevia or your preferred sweetener (optional)

Instructions:

1. In a medium bowl, mix the chia seeds, almond milk, almond butter, vanilla extract, and sweetener (if using).
2. Stir well to combine, making sure the almond butter is fully incorporated.
3. Refrigerate the mixture for at least 4 hours or overnight until it thickens and forms a pudding-like consistency.
4. Before serving, top with fresh berries and a drizzle of almond butter for extra richness.

This chia seed pudding is a nutrient-packed, dairy-free option that fits perfectly into a keto diet. It’s quick to prepare and can be made ahead of time, making it an ideal option for busy mornings. The combination of chia seeds and almond butter delivers a satisfying texture and flavor, while the berries provide a refreshing contrast. It’s a great way to get your healthy fats, fiber, and antioxidants first thing in the morning!

Keto Breakfast Salad with Avocado and Turkey Bacon

A refreshing and light yet satisfying breakfast salad made with mixed greens, creamy avocado, turkey bacon, and a tangy lemon dressing. This recipe is ideal for anyone looking for a savory and nutrient-dense keto meal that is also dairy-free.

Ingredients:

• 2 cups mixed leafy greens (spinach, arugula, or romaine)
• 1 ripe avocado, sliced
• 4 slices turkey bacon, cooked and crumbled
• 1/4 cup sliced cucumber
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss together the leafy greens, cucumber, and avocado slices.
2. Cook the turkey bacon according to package instructions, then crumble it and add it to the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for later.

This keto breakfast salad is a refreshing and satisfying way to start the day with plenty of healthy fats and protein, while being entirely dairy-free. The creamy avocado and crispy turkey bacon provide a perfect balance of textures, while the light lemon dressing adds a burst of flavor. It’s an easy-to-make, nutrient-dense breakfast option that supports your keto lifestyle without sacrificing taste. Perfect for anyone looking to keep things light but filling in the mornings!

Almond Flour Pancakes with Sugar-Free Syrup

These light and fluffy almond flour pancakes are a perfect dairy-free and keto-friendly breakfast. They are made with simple ingredients, including almond flour and eggs, and served with sugar-free syrup for a deliciously sweet and satisfying start to your day.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Coconut oil or butter for cooking
• Sugar-free syrup (optional)

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, baking powder, vanilla extract, and salt until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
3. Pour the batter into the skillet to form small pancakes. Cook for about 2-3 minutes on each side until golden brown.
4. Serve with sugar-free syrup or toppings of your choice.

These almond flour pancakes are a delicious way to enjoy a keto-friendly breakfast without dairy. The almond flour gives the pancakes a satisfying texture, while the sugar-free syrup offers sweetness without the carbs. These pancakes are versatile and can be topped with berries, nuts, or a drizzle of almond butter for extra flavor. A fantastic option for a guilt-free, satisfying breakfast!

Keto Scrambled Eggs with Spinach and Mushroom

A simple and quick breakfast option, these keto scrambled eggs are packed with protein and vegetables, making them a nourishing dairy-free breakfast. The combination of sautéed spinach and mushrooms adds flavor and texture to the fluffy scrambled eggs.

Ingredients:

• 4 large eggs
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil or coconut oil
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Heat the olive oil or coconut oil in a pan over medium heat.
2. Add the sliced mushrooms and sauté until they become soft and browned, about 5 minutes.
3. Add the spinach to the pan and cook for another 1-2 minutes until wilted.
4. In a bowl, whisk the eggs with salt and pepper, then pour them into the pan with the vegetables.
5. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
6. Serve warm with fresh herbs if desired.

This keto scrambled eggs recipe is a nutritious and satisfying way to start your day. The spinach and mushrooms add flavor and fiber, while the eggs provide a great source of protein. It’s an easy, quick breakfast that is both dairy-free and keto-friendly, keeping you full and energized throughout the morning. It’s versatile too—you can add other veggies or herbs to make it your own!

Coconut Flour Breakfast Muffins

These coconut flour breakfast muffins are low-carb, dairy-free, and packed with healthy fats. They’re perfect for a grab-and-go breakfast and can be enjoyed with or without sugar-free jam. These muffins have a light, fluffy texture and are a great way to satisfy your morning hunger.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Stevia or sweetener of choice (optional)
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the coconut flour, baking powder, salt, and sweetener (if using).
3. In a separate bowl, whisk the eggs, almond milk, and melted coconut oil together.
4. Combine the wet and dry ingredients, mixing until smooth.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes, or until a toothpick comes out clean from the center of the muffins.
7. Allow to cool before serving.

These coconut flour breakfast muffins are the perfect dairy-free, low-carb option for busy mornings. They have a light and fluffy texture, and the coconut oil adds a subtle flavor that complements the coconut flour. You can enjoy them on their own or pair with a cup of coffee or tea. They’re a great choice for anyone following a keto diet or looking for a healthy, grab-and-go breakfast!

Keto Breakfast Casserole with Sausage and Veggies

This hearty breakfast casserole is a perfect keto and dairy-free option. With a combination of sausage, eggs, and vegetables, it’s a delicious, make-ahead breakfast that’s both filling and low-carb.

Ingredients:

• 1 pound ground sausage (dairy-free)
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, diced
• 6 large eggs
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the ground sausage in a pan over medium heat until browned, breaking it apart as it cooks.
3. Add the diced bell peppers and zucchini to the pan and cook for another 3-5 minutes until tender.
4. In a bowl, whisk the eggs and almond milk together, then season with salt and pepper.
5. Combine the sausage and vegetable mixture with the eggs, then pour everything into the greased baking dish.
6. Bake for 25-30 minutes, or until the casserole is set and lightly browned on top.
7. Let it cool slightly before serving, and garnish with fresh herbs if desired.

This keto breakfast casserole is a filling and satisfying meal that can be prepared ahead of time for an easy, dairy-free breakfast option. Packed with protein and healthy fats, it provides all the nutrients you need to start your day. The sausage and vegetables bring flavor and texture, while the eggs provide the base for a perfectly cohesive dish. This casserole is a great choice for meal prepping and makes for a delicious, low-carb breakfast throughout the week.

Zucchini Noodles with Pesto and Poached Eggs

For a refreshing and nutrient-packed keto breakfast, zucchini noodles topped with creamy pesto and a poached egg make a light yet satisfying dish. This dairy-free version of pesto is made with olive oil, garlic, and basil for a fresh, herby flavor.

Ingredients:

• 2 zucchinis, spiralized into noodles
• 2 large eggs
• 1/4 cup fresh basil
• 2 tablespoons olive oil
• 1 tablespoon pine nuts
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine the basil, olive oil, pine nuts, garlic, salt, and pepper in a food processor or blender. Blend until smooth.
2. In a pan, sauté the zucchini noodles over medium heat for 2-3 minutes until slightly softened.
3. Meanwhile, poach the eggs in a pot of simmering water for about 4 minutes, or until the whites are set and the yolk is still runny.
4. Toss the zucchini noodles with the pesto until well coated.
   Zucchini noodles with pesto and poached eggs make a refreshing and light dairy-free breakfast that’s full of flavor. The zucchini noodles are a perfect low-carb alternative to pasta, and the pesto adds a rich, herby taste that complements the eggs beautifully. This dish is a great option for anyone looking to enjoy a healthy, keto-friendly meal that’s quick and easy to prepare. The poached egg

Keto Chia Seed Pudding with Coconut Milk and Cacao Nibs

his keto chia seed pudding is made with coconut milk for a rich, dairy-free base, while cacao nibs add a deliciously chocolatey crunch. It’s a nutrient-dense breakfast that’s rich in healthy fats, fiber, and antioxidants.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup canned coconut milk (unsweetened)
• 1 teaspoon vanilla extract
• 1 tablespoon cacao nibs
• Stevia or sweetener of choice (optional)

Instructions:

1. In a bowl, combine the chia seeds, coconut milk, vanilla extract, and sweetener (if using).
2. Stir well and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Before serving, top with cacao nibs for a crunchy texture and extra flavor.
4. Serve cold and enjoy!

This chia seed pudding is a decadent yet healthy, dairy-free, and keto-friendly breakfast. The coconut milk provides a rich and creamy base, while the cacao nibs offer a delightful crunch and a hint of chocolate flavor. The pudding is easy to make ahead and can be customized with other toppings like berries or nuts for added variety. It’s an excellent choice for anyone looking to start the day with a nutritious and satisfying breakfast.

Sausage and Kale Skillet with Fried Eggs

hearty and savory breakfast, this sausage and kale skillet is packed with protein, fiber, and healthy fats. With just a few ingredients, it’s a simple yet satisfying dairy-free, keto-friendly option for a filling morning meal.

Ingredients:

• 1 pound ground sausage (dairy-free)
• 2 cups kale, chopped
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground sausage and cook until browned, breaking it apart as it cooks.
3. Add the chopped kale to the skillet and cook for another 3-5 minutes until wilted and tender.
4. In a separate pan, fry the eggs to your preferred doneness.
5. Serve the sausage and kale mixture topped with the fried eggs and a sprinkle of red pepper flakes, if desired.

This sausage and kale skillet with fried eggs is a hearty and filling breakfast that’s perfect for those following a dairy-free and keto lifestyle. The ground sausage provides a savory base, while the kale adds a burst of nutrients and fiber. Topped with a fried egg, this dish offers a balanced combination of protein, healthy fats, and greens to keep you energized throughout the morning.

Keto Avocado Toast with Chia Seeds

A fresh and light breakfast that’s both keto-friendly and dairy-free, this avocado toast is made with a low-carb bread alternative topped with creamy avocado and sprinkled with chia seeds for an extra boost of omega-3s.

Ingredients:

• 2 slices of keto bread (store-bought or homemade)
• 1 ripe avocado
• 1 tablespoon chia seeds
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh lemon juice (optional)

Instructions:

1. Toast the keto bread slices in a toaster or on a skillet until golden and crispy.
2. Mash the ripe avocado with a fork and season with salt, pepper, and a squeeze of lemon juice, if desired.
3. Spread the mashed avocado evenly over the toasted bread.
4. Sprinkle with chia seeds and red pepper flakes for an added crunch and kick.
5. Serve immediately.

This keto avocado toast is a quick and delicious breakfast that fits perfectly into a dairy-free, low-carb lifestyle. The creamy avocado is rich in healthy fats, while the chia seeds offer a satisfying crunch and added nutrients. It’s the perfect meal to start your day on the right foot with minimal effort and maximum flavor. The optional red pepper flakes and lemon juice give it a little extra zest, making it a versatile and customizable dish.

Cauliflower Rice Breakfast Stir-Fry with Eggs

A low-carb and dairy-free breakfast stir-fry, this dish uses cauliflower rice as the base and is packed with eggs, vegetables, and healthy fats. It’s a savory, filling option for anyone following a keto diet that’s both flavorful and nutrient-dense.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 2 large eggs
• 1/4 cup bell peppers, diced
• 1/4 cup onions, diced
• 1/4 cup spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced onions and bell peppers, cooking for 3-5 minutes until softened.
3. Add the cauliflower rice and cook for another 5-7 minutes until tender and slightly browned.
4. Stir in the spinach and cook until wilted.
5. Push the vegetables and rice to one side of the pan, then scramble the eggs on the other side until cooked through.
6. Mix the eggs into the cauliflower rice mixture and season with salt and pepper to taste.
7. Serve immediately.

This cauliflower rice breakfast stir-fry with eggs is a perfect savory breakfast option for anyone looking to stay keto and dairy-free. It’s a versatile dish that can be customized with your favorite vegetables or seasonings. The cauliflower rice offers a low-carb alternative to grains, while the eggs provide protein to keep you satisfied. It’s an easy, nutritious meal that can be whipped up in no time and is perfect for busy mornings.

Keto Coconut Flour Waffles

These light and crispy keto waffles made with coconut flour are a dairy-free, low-carb breakfast that’s perfect for anyone on a keto diet. Served with sugar-free syrup, they’re a delicious treat that won’t derail your carb count.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Sugar-free syrup (optional)

Instructions:

1. Preheat your waffle iron and grease it lightly with coconut oil.
2. In a mixing bowl, whisk together the coconut flour, baking powder, salt, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Pour the batter into the waffle iron, cooking according to the manufacturer’s instructions until golden brown and crispy.
4. Serve with sugar-free syrup or your favorite toppings.

These keto coconut flour waffles are a delightful breakfast that’s both keto and dairy-free. With a crisp texture and a subtle coconut flavor, they make for a satisfying morning meal. You can enjoy them with sugar-free syrup, berries, or a dollop of almond butter for added richness. Whether you’re treating yourself or need a quick, low-carb breakfast, these waffles offer a delicious solution without the dairy.

Keto Omelette with Avocado, Tomatoes, and Cilantro

A fresh and filling keto omelette filled with creamy avocado, juicy tomatoes, and fragrant cilantro, making this a light, dairy-free, and satisfying breakfast. It’s the perfect combination of protein, healthy fats, and veggies.

Ingredients:

• 3 large eggs
• 1/2 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons cilantro, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat a small amount of olive oil in a non-stick skillet over medium heat.
2. Whisk the eggs with salt and pepper, then pour into the skillet, tilting the pan to spread the eggs evenly.
3. When the eggs start to set, add the diced avocado, cherry tomatoes, and cilantro on top.
4. Once the eggs are fully set, fold the omelette in half and cook for another minute.
5. Serve immediately.

This keto omelette with avocado, tomatoes, and cilantro is a fresh and flavorful dairy-free breakfast that’s high in healthy fats and protein. The combination of creamy avocado and juicy tomatoes adds delicious textures and flavors to the omelette. This dish is

Keto Breakfast Tacos with Ground Beef and Avocado

These keto breakfast tacos use lettuce wraps instead of traditional tortillas, making them a low-carb, dairy-free alternative. Ground beef, seasoned with flavorful spices, is topped with creamy avocado for a savory and satisfying breakfast taco that’s perfect for your keto lifestyle.

Ingredients:

• 1/2 pound ground beef
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 large lettuce leaves (for wraps)
• 1/2 avocado, sliced
• Fresh cilantro (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
2. Season the beef with garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
3. Wash and dry the lettuce leaves, then use them as wraps for the ground beef.
4. Spoon the seasoned ground beef onto each lettuce leaf.
5. Top with sliced avocado and fresh cilantro, if desired.
6. Serve immediately.

These keto breakfast tacos are a delicious and fun way to enjoy a savory, dairy-free breakfast. The ground beef is erfectly seasoned, while the creamy avocado adds a satisfying richness to each bite. The lettuce wraps provide a fresh, crunchy texture, making this meal both light and flavorful. It’s a quick and easy breakfast that’s perfect for anyone following a keto or low-carb lifestyle.

Keto Egg Muffins with Sausage and Spinach

These keto egg muffins are a convenient, dairy-free, and protein-packed breakfast. Made with sausage, spinach, and eggs, they are baked in a muffin tin for easy portion control and are perfect for meal prep.

Ingredients:

• 6 large eggs
• 1/2 cup cooked sausage (dairy-free)
• 1/2 cup spinach, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing muffin tin

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a bowl, whisk the eggs with garlic powder, salt, and pepper.
3. Add the cooked sausage and chopped spinach to the egg mixture and stir to combine.
4. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
5. Bake for 15-18 minutes, or until the eggs are set and lightly browned on top.
6. Allow to cool slightly before serving.

These keto egg muffins are the perfect grab-and-go breakfast for busy mornings. With sausage and spinach mixed into the fluffy eggs, they offer a satisfying combination of protein and greens. They’re easy to prepare, and because they’re baked in a muffin tin, they make portion control a breeze. These muffins also keep well in the fridge, making them ideal for meal prep.

Keto Spinach and Mushroom Frittata

A savory and satisfying keto breakfast, this spinach and mushroom frittata is filled with wholesome ingredients and provides plenty of protein without any dairy. It’s easy to make and can be enjoyed as a meal prep option for busy mornings.

Ingredients:

• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5 minutes until soft.
3. Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
4. In a bowl, whisk the eggs with salt and pepper, then pour over the vegetables in the skillet.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and lightly browned.
6. Garnish with fresh herbs, if desired, and serve warm.

This keto spinach and mushroom frittata is a simple yet delicious dairy-free breakfast option. It’s packed with vegetables and eggs, offering a well-balanced meal that’s rich in protein and fiber. The frittata is versatile and can be customized with other vegetables or seasonings, making it easy to adjust to your taste. Perfect for breakfast or even lunch, it’s a great dish to prepare ahead of time.

Keto Cabbage Stir-Fry with Shrimp

A fresh and vibrant keto breakfast stir-fry, this cabbage stir-fry with shrimp is packed with flavor and nutrients. With the combination of protein-rich shrimp and fiber-packed cabbage, it’s a low-carb, dairy-free option that’s both satisfying and delicious.

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 2 cups cabbage, shredded
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
3. In the same skillet, add the shredded cabbage and stir-fry for 5-7 minutes until softened.
4. Add the cooked shrimp back to the skillet along with soy sauce, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
5. Serve with a squeeze of lime, if desired.

This keto cabbage stir-fry with shrimp is a light, yet satisfying breakfast packed with protein, healthy fats, and fiber. The shrimp provides a rich source of protein, while the cabbage adds a satisfying crunch and plenty of nutrients. It’s a great way to get a savory, dairy-free breakfast on the table quickly and easily. Plus, it’s an excellent choice for meal prepping for the week ahead.

Keto Egg Salad Lettuce Wraps

These keto egg salad lettuce wraps are a simple, dairy-free, and low-carb breakfast option that’s quick to prepare. Creamy, flavorful egg salad wrapped in crunchy lettuce leaves makes for a refreshing, savory breakfast.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tablespoons mayonnaise (dairy-free)
• 1 teaspoon mustard
• Salt and pepper to taste
• 2 large lettuce leaves (for wraps)
• Paprika for garnish (optional)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, mustard, salt, and pepper. Stir until everything is well-coated.
2. Lay the lettuce leaves flat on a plate and spoon the egg salad into the center of each leaf.
3. Wrap the lettuce around the egg salad and garnish with paprika, if desired.
4. Serve immediately.

These keto egg salad lettuce wraps are a quick, easy, and satisfying dairy-free breakfast option. The creamy egg salad offers a rich, protein-packed filling, while the crisp lettuce provides a refreshing crunch. This is a low-carb, high-protein meal that’s both nutritious and light. Perfect for a busy morning or meal prep, it’s a healthy breakfast option that will keep you full without the carbs.

Keto Zucchini Fritters

These crispy and savory zucchini fritters are the perfect keto breakfast that’s both light and flavorful. Made with grated zucchini, eggs, and a touch of almond flour, they’re a dairy-free option that’s easy to make and absolutely delicious.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel.
2. In a bowl, combine the grated zucchini, eggs, almond flour, garlic powder, salt, and pepper. Mix until everything is well combined.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the zucchini mixture and flatten them into fritters.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
5. Serve warm with a dipping sauce or as a side.

These keto zucchini fritters are a fantastic dairy-free breakfast that’s both crunchy and flavorful. The almond flour helps to bind the fritters and keeps them low-carb while adding a nice texture. They are perfect for a light breakfast or snack and can be paired with a

Note: More recipes are coming soon