27+ Delicious Keto Avocado Egg Recipes to Boost Your Lifestyle

If you’re following a ketogenic diet, you know that finding recipes that are both delicious and keto-friendly can sometimes feel like a challenge.

But fear not—avocados and eggs are your secret weapons when it comes to creating satisfying, low-carb meals that will keep you full and energized.

These two ingredients are not only packed with healthy fats and protein but also offer endless versatility in the kitchen.

In this article, we’ve gathered 27+ keto avocado egg recipes that will elevate your meals and keep you on track with your keto goals.

Whether you’re craving a hearty breakfast, a light lunch, or a comforting dinner, these recipes will help you enjoy the creamy goodness of avocado and the richness of eggs—all while staying true to your low-carb lifestyle.

27+ Delicious Keto Avocado Egg Recipes to Boost Your Lifestyle

With these 27+ keto avocado egg recipes, you now have a variety of options to add to your meal plan.

From simple scrambled eggs with avocado to more elaborate dishes like avocado egg bacon cups or protein-packed smoothies, there’s a recipe here for every taste and occasion.

Whether you’re looking for a filling breakfast, a light snack, or a complete dinner, these avocado and egg combos will keep you satisfied without the carbs.

The keto diet doesn’t have to be boring or restrictive, and with the health benefits of avocados and eggs, you can create tasty, nourishing meals that support your keto lifestyle.

So, pick a recipe, gather your ingredients, and get ready to indulge in the creamy, savory magic of avocado and eggs!

Avocado Baked Eggs

This simple and nutritious dish features creamy avocado halves filled with eggs, baked to perfection. It’s a low-carb, keto-friendly breakfast option that’s rich in healthy fats and proteins, providing long-lasting energy for the day ahead.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• 1 tsp paprika (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pit.
3. Scoop out a little bit of the flesh from each half to create a larger space for the egg.
4. Place the avocado halves on a baking sheet, and gently crack an egg into each hollow.
5. Season with salt, pepper, and paprika (if using).
6. Bake for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.
7. Garnish with fresh herbs like parsley or chives, and serve hot.

Baked avocado eggs are the perfect blend of creamy avocado and rich, velvety eggs. The soft texture of the avocado enhances the eggs’ flavor, and the healthy fats from the avocado make this meal especially filling. This dish is not only satisfying but also a wonderful way to stay on track with your keto diet while enjoying a gourmet-style breakfast. You can adjust the seasoning and toppings to suit your preferences, making it a versatile meal for any time of day.

Avocado Egg Salad

This avocado egg salad replaces the traditional mayo with creamy avocado for a healthier, more flavorful take on a classic recipe. It’s a refreshing, easy-to-make dish perfect for lunch or a light dinner.

Ingredients:

• 4 boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 2 tbsp chopped green onions
• A handful of fresh spinach (optional)

Instructions:

1. Boil the eggs until they reach your preferred level of doneness (about 10 minutes for hard-boiled).
2. Once the eggs are cooled, peel and chop them.
3. In a bowl, mash the ripe avocado with lemon juice and Dijon mustard.
4. Add the chopped eggs, salt, pepper, and green onions to the bowl and mix gently until everything is well combined.
5. Serve the egg salad over a bed of fresh spinach or enjoy it as a side dish.

This avocado egg salad is a delightful keto-friendly alternative to regular egg salad. The creamy texture of avocado creates a smooth, rich base that complements the eggs perfectly. By swapping out mayo for avocado, you not only reduce the amount of carbs but also add an extra dose of healthy fats and nutrients. It’s a satisfying meal that can be enjoyed on its own or as a filling topping for leafy greens or keto-friendly bread.

Keto Avocado Egg Cups

Keto avocado egg cups are an easy and delicious way to enjoy both avocado and eggs in one bite. These portable cups are perfect for a grab-and-go breakfast or a savory snack.

Ingredients:

• 2 large avocados
• 4 large eggs
• 2 tbsp crumbled feta cheese (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. Scoop out a little bit of the flesh from each half to create enough space for an egg.
4. Place the avocado halves in a baking dish and drizzle with olive oil.
5. Crack an egg into each avocado half, and season with salt and pepper.
6. Top with crumbled feta cheese (if desired).
7. Bake in the oven for 15-20 minutes, or until the eggs reach your preferred doneness.
8. Garnish with fresh parsley or cilantro before serving.

Keto avocado egg cups are a hearty, customizable dish that’s both satisfying and nutrient-dense. The creamy avocado acts as a perfect vessel for the egg, and baking them together intensifies the rich flavors. Adding feta cheese gives the dish an extra savory kick, making it feel indulgent without the carbs. These cups can be enjoyed for breakfast, lunch, or even a post-workout snack. They are also easy to prepare and transport, making them a great choice for busy mornings or meal prep.

Avocado Egg Stir-Fry

This savory avocado egg stir-fry is a unique twist on the typical breakfast scramble. With avocado, eggs, and vegetables, it’s a low-carb, nutrient-packed meal that’s quick and easy to prepare, perfect for a keto-friendly breakfast or lunch.

Ingredients:

• 2 large eggs
• 1 ripe avocado, diced
• ½ cup chopped bell peppers
• ½ cup spinach leaves
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat the oil in a non-stick skillet over medium heat.
2. Add the chopped bell peppers and cook until softened, about 3-4 minutes.
3. Toss in the spinach leaves and sauté until they wilt.
4. While the vegetables are cooking, crack the eggs into a bowl, whisk them, and season with salt and pepper.
5. Pour the whisked eggs over the cooked veggies, stirring gently to scramble them.
6. Once the eggs are cooked through, add the diced avocado and gently stir to combine.
7. Garnish with fresh cilantro and serve immediately.

Avocado egg stir-fry is a flavorful, nutrient-dense dish that’s incredibly satisfying. The creamy avocado blends beautifully with the eggs, creating a smooth texture, while the veggies add crunch and freshness. This meal is versatile—you can add other veggies like zucchini or mushrooms, or even a sprinkle of cheese for extra richness. It’s an excellent choice when you’re looking for a keto-friendly breakfast that’s quick, delicious, and packed with healthy fats and protein.

Avocado Egg Cups with Bacon

This recipe combines the goodness of avocado, eggs, and crispy bacon for a filling and flavorful keto-friendly meal. It’s a perfect option for those who love the savory combo of eggs and bacon, but want to keep things low-carb.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 strips of bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pit.
3. Scoop out a little bit of the flesh from each half to create space for the eggs.
4. Place the avocado halves on a baking sheet and drizzle with olive oil.
5. Crack an egg into each avocado half, season with salt and pepper, and sprinkle with crumbled bacon.
6. If desired, top with shredded cheddar cheese.
7. Bake in the oven for 15-20 minutes or until the eggs are cooked to your liking.
8. Garnish with fresh parsley and serve.

These avocado egg cups with bacon are a hearty, satisfying meal that combines all the best flavors of keto—creamy avocado, protein-packed eggs, and crispy bacon. The bacon adds a delightful crunch and smokiness to the dish, while the avocado provides a rich, creamy texture. This dish is perfect for breakfast or brunch and can even be prepped ahead of time for a quick, nutritious meal throughout the week.

Spicy Avocado Egg Boats

Spicy avocado egg boats are a bold and exciting dish that brings together the richness of avocado, the protein of eggs, and a kick of heat from spices. It’s a perfect option for anyone who loves spicy food while staying on track with their keto diet.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp cilantro, chopped (optional)
• Red pepper flakes (optional for extra heat)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. Scoop out some of the avocado flesh to create space for the egg.
4. Place the avocado halves in a baking dish.
5. Crack an egg into each avocado half.
6. Drizzle with hot sauce, sprinkle with smoked paprika, and season with salt and pepper.
7. Bake for 15-18 minutes, or until the eggs are cooked to your desired level.
8. Garnish with chopped cilantro and red pepper flakes for extra spice if desired.

Spicy avocado egg boats are an ideal choice for anyone who enjoys a little heat with their meals. The spicy kick from the hot sauce and paprika pairs beautifully with the creamy avocado, making each bite a flavorful experience. These egg boats are both filling and satisfying, thanks to the healthy fats from the avocado and the protein from the eggs. You can adjust the spice level to suit your taste, making this dish as mild or as fiery as you like. It’s a fun, bold way to enjoy a keto-friendly meal while adding some zest to your day.

Avocado Egg Muffins

Avocado egg muffins are an easy, grab-and-go keto meal that combines the richness of avocado with fluffy scrambled eggs. These muffins are a great option for meal prep, as they store well in the fridge and can be reheated in just a few minutes.

Ingredients:

• 4 large eggs
• 1 ripe avocado, diced
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• ¼ cup chopped spinach
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp garlic powder (optional)
• ½ tsp paprika (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a muffin tin with olive oil or line with paper liners.
3. In a bowl, whisk the eggs and season with salt, pepper, garlic powder, and paprika.
4. Stir in the chopped spinach, diced avocado, and shredded cheese.
5. Pour the egg mixture evenly into the muffin tin cups, filling each about ¾ full.
6. Bake for 15-18 minutes, or until the eggs are set and slightly golden on top.
7. Let the muffins cool slightly before removing them from the tin and serving.

These avocado egg muffins are perfect for busy mornings when you need a nutritious, keto-friendly breakfast on the go. The creamy avocado, combined with the fluffiness of the scrambled eggs and the richness of melted cheese, creates a satisfying bite. They’re customizable, so feel free to add other ingredients like bacon or mushrooms for variety. These muffins are also great for meal prepping and make a great snack throughout the day, offering a balance of protein and healthy fats to keep you energized.

Avocado and Egg Stuffed Mushrooms

These avocado and egg-stuffed mushrooms are a delicious, bite-sized keto appetizer or meal. The savory mushrooms are filled with creamy avocado and eggs, offering a rich, flavorful combination that’s perfect for anyone following a keto diet.

Ingredients:

• 6 large white or cremini mushrooms, stems removed
• 2 large eggs
• 1 ripe avocado, mashed
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil and place the mushroom caps in the dish.
3. In a small bowl, mash the avocado and season with salt and pepper.
4. Crack an egg into a separate bowl and gently scoop some mashed avocado into the center of each mushroom cap.
5. Carefully crack an egg over the avocado in each mushroom cap, ensuring it fits comfortably.
6. Sprinkle with grated Parmesan cheese and bake for 12-15 minutes or until the egg is cooked to your liking.
7. Garnish with fresh parsley before serving.

These avocado and egg-stuffed mushrooms offer a rich, savory bite that’s perfect for a keto appetizer or light meal. The mushrooms provide an earthy flavor that complements the creamy avocado and eggs, while the Parmesan cheese adds a deliciously salty note. They’re easy to prepare and make for an elegant and satisfying dish that works well for entertaining or a quick, wholesome snack. With healthy fats from the avocado and protein from the eggs, these stuffed mushrooms are both filling and nutritious.

Avocado & Egg Casserole

This avocado and egg casserole is a low-carb, hearty dish that’s perfect for breakfast, brunch, or even dinner. It combines the creamy richness of avocado with eggs and cheese, all baked into a fluffy, satisfying casserole.

Ingredients:

• 4 large eggs
• 1 ripe avocado, diced
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• ½ cup heavy cream
• ½ cup cooked bacon or sausage (optional)
• Salt and pepper to taste
• 1 tsp onion powder
• 1 tsp paprika
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish with butter or oil.
2. In a bowl, whisk the eggs with heavy cream, onion powder, paprika, salt, and pepper.
3. Add in the diced avocado, cooked bacon or sausage, and shredded cheese, mixing until well combined.
4. Pour the egg mixture into the prepared casserole dish and spread evenly.
5. Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
6. Let the casserole cool for a few minutes before slicing and serving.
7. Garnish with fresh herbs if desired.

This avocado and egg casserole is a fantastic keto-friendly meal that’s filling and rich in flavor. The combination of eggs, creamy avocado, and cheese creates a savory, satisfying dish that can be enjoyed for any meal of the day. It’s versatile, so you can add other ingredients such as mushrooms, spinach, or peppers to customize the flavor profile. Perfect for a crowd or as a make-ahead meal, this casserole provides an excellent balance of healthy fats and protein, keeping you full and energized throughout the day.

Avocado Egg Toast (Keto Style)

This keto-friendly avocado egg toast takes the classic combination of avocado and eggs and makes it low-carb by serving it on a cloud bread or a keto-friendly bread substitute. It’s a delicious, satisfying breakfast or brunch option that combines healthy fats and proteins in every bite.

Ingredients:

• 2 slices of keto bread (cloud bread or almond flour bread)
• 2 large eggs
• 1 ripe avocado, mashed
• Salt and pepper to taste
• ½ tsp chili flakes (optional)
• 1 tbsp olive oil for frying eggs
• Fresh herbs for garnish (optional)

Instructions:

1. Toast the keto bread slices in a toaster or on a grill pan until golden and crispy.
2. In a skillet, heat olive oil over medium heat and fry the eggs to your liking (sunny-side-up, over-easy, etc.).
3. While the eggs cook, mash the avocado in a bowl and season with salt, pepper, and chili flakes.
4. Spread the mashed avocado evenly over each slice of toast.
5. Once the eggs are cooked, carefully place one egg on each avocado toast.
6. Garnish with fresh herbs and serve immediately.

This keto avocado egg toast is a lighter, healthier take on the classic avocado toast, but with no carbs from regular bread. The combination of creamy avocado and rich eggs on a crunchy slice of keto bread makes for a filling and delicious meal. It’s perfect for breakfast or brunch and can be customized with various seasonings or toppings. Whether you enjoy it with a sprinkle of chili flakes for a spicy kick or a handful of fresh herbs, this meal is a versatile and nutritious choice.

Avocado Egg Soup

Avocado egg soup is a warming, comforting dish that combines rich, creamy avocado with delicate eggs in a flavorful broth. This dish is keto-friendly and ideal for a light, satisfying meal on a cool day.

Ingredients:

• 2 ripe avocados, peeled and diced
• 4 large eggs
• 4 cups chicken or vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. In a pot, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
2. Add the broth to the pot and bring to a simmer. Stir in the ground cumin and season with salt and pepper.
3. Once the broth is simmering, gently crack the eggs into the pot, one at a time, and let them poach in the broth for 4-5 minutes or until the whites are set and the yolks remain runny.
4. Meanwhile, mash the avocado in a bowl with lime juice and a pinch of salt.
5. Carefully ladle the soup into bowls and top with mashed avocado.
6. Garnish with fresh cilantro and serve hot.

Avocado egg soup is a rich and satisfying keto dish that combines the creamy texture of avocado with the delicate richness of poached eggs in a flavorful broth. The cumin adds a warm, earthy note to the soup, while the fresh lime juice brightens up the flavor. This dish is perfect for colder weather when you’re craving something warm but still want to stay true to your keto lifestyle. It’s a nutrient-packed, cozy meal that offers healthy fats, protein, and plenty of flavor.

Avocado and Egg Zucchini Boats

Avocado and egg zucchini boats are a delicious, low-carb dish that’s perfect for a keto lunch or dinner. The zucchini serves as a boat to hold the creamy avocado and eggs, making this a light yet filling meal that’s full of flavor.

Ingredients:

• 2 medium zucchinis
• 2 large eggs
• 1 ripe avocado, mashed
• ½ cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tsp Italian seasoning (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center to create a boat shape.
3. Drizzle the zucchini halves with olive oil and season with salt, pepper, and Italian seasoning.
4. Place the zucchini boats on a baking sheet and bake for 15 minutes until the zucchinis are tender.
5. While the zucchini bakes, mash the avocado in a bowl and season with salt and pepper.
6. Once the zucchini is ready, scoop a little mashed avocado into each boat.
7. Crack an egg into each zucchini boat on top of the avocado.
8. Sprinkle with shredded mozzarella cheese and bake for another 12-15 minutes, or until the egg whites are set and the yolks are cooked to your preference.
9. Garnish with fresh basil before serving.

Avocado and egg zucchini boats are a healthy and satisfying keto meal that’s packed with flavor. The zucchini acts as the perfect vessel for the creamy avocado and eggs, while the cheese adds richness. This dish is great for anyone looking for a light yet filling lunch or dinner option. It’s versatile and easy to customize—add some cooked bacon, tomatoes, or other veggies for extra flavor. These boats are a perfect way to enjoy a hearty meal without the carbs!

Avocado & Egg Breakfast Burrito (Keto Wrap)

This keto avocado and egg breakfast burrito uses a low-carb tortilla, filled with creamy avocado, scrambled eggs, and your favorite keto-friendly toppings. It’s a perfect on-the-go breakfast option that doesn’t compromise on flavor or nutrition.

Ingredients:

• 2 large eggs, scrambled
• 1 ripe avocado, mashed
• 1 low-carb tortilla (almond flour or coconut flour-based)
• 2 tbsp shredded cheese (cheddar or mozzarella)
• 1 tbsp sour cream (optional)
• Salt and pepper to taste
• Fresh salsa (optional)
• A few fresh cilantro leaves for garnish

Instructions:

1. Scramble the eggs in a non-stick skillet over medium heat, seasoning with salt and pepper. Once cooked, set aside.
2. Warm the low-carb tortilla in a dry skillet for 1-2 minutes on each side to make it pliable.
3. Spread the mashed avocado evenly on the center of the tortilla.
4. Layer the scrambled eggs on top of the avocado, followed by shredded cheese and sour cream (if using).
5. Roll up the tortilla tightly, folding in the sides as you go to form a burrito.
6. Garnish with fresh salsa and cilantro before serving.

This avocado and egg breakfast burrito is a satisfying meal that’s both creamy and flavorful, without the carbs of a traditional burrito. The combination of scrambled eggs and creamy avocado makes for a filling, nutrient-packed breakfast. The low-carb tortilla ensures that you can enjoy the classic “wrap” experience without breaking your keto diet. Customize it with your favorite toppings like salsa or hot sauce for an extra kick!

Avocado Egg Cucumber Boats

These avocado egg cucumber boats are a refreshing, keto-friendly option for a light lunch or appetizer. The crisp cucumber acts as a perfect vessel for the creamy avocado and soft-boiled eggs, making it a satisfying and low-carb dish.

Ingredients:

• 2 large cucumbers
• 2 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• Salt and pepper to taste
• Paprika (optional)
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Slice the cucumbers in half lengthwise and scoop out the seeds to create a boat shape.
2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
3. Gently mix the chopped hard-boiled eggs into the mashed avocado.
4. Spoon the egg and avocado mixture into each cucumber boat, filling them evenly.
5. Sprinkle with paprika for added flavor and garnish with fresh dill or parsley before serving.

Avocado egg cucumber boats are a light yet satisfying keto meal, perfect for warm days or as a healthy snack. The cool, crunchy cucumber contrasts beautifully with the creamy avocado and protein-packed eggs. This dish is low-carb but rich in healthy fats and nutrients, making it ideal for anyone following the keto diet. It’s also easy to make, requires minimal ingredients, and can be customized with different seasonings or herbs for extra flavor.

Avocado & Poached Egg Salad

This fresh, vibrant avocado and poached egg salad is a keto-friendly option packed with healthy fats and proteins. It’s perfect for a light lunch or a satisfying dinner, with a delicious balance of creamy avocado, tender eggs, and crisp greens.

Ingredients:

• 2 large eggs
• 1 ripe avocado, sliced
• 2 cups mixed salad greens (spinach, arugula, etc.)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Cherry tomatoes, halved (optional)

Instructions:

1. Fill a pot with water and bring to a gentle simmer. Crack the eggs into separate bowls and gently lower them into the water, poaching for 3-4 minutes until the whites are set but the yolks remain runny.
2. While the eggs cook, arrange the mixed salad greens on a plate and top with sliced avocado and cherry tomatoes (if using).
3. Drizzle the salad with olive oil, balsamic vinegar, salt, pepper, and a squeeze of fresh lemon juice.
4. Once the eggs are poached, carefully place them on top of the salad.
5. Serve immediately, enjoying the creamy richness of the avocado and egg with the tangy dressing.

This avocado and poached egg salad is the perfect keto meal, offering a burst of freshness with creamy avocado and perfectly poached eggs. The mixed greens add a crunchy texture, and the balsamic vinegar dressing ties the flavors together. This salad is light yet filling, thanks to the healthy fats from avocado and the protein from the eggs. It’s a versatile dish—you can add other veggies or switch up the dressing to suit your taste. Ideal for lunch or dinner, it’s a delicious way to keep things keto without feeling deprived.

Avocado Egg Scramble with Spinach

This avocado egg scramble with spinach is a quick, nutritious, and satisfying keto breakfast option. The creamy avocado pairs beautifully with fluffy scrambled eggs, while the spinach adds a fresh, nutrient-packed element to this low-carb meal.

Ingredients:

• 2 large eggs
• 1 ripe avocado, diced
• 1 cup spinach, chopped
• 1 tbsp butter or olive oil
• Salt and pepper to taste
• 1 tbsp shredded cheese (optional)
• Red pepper flakes (optional)

Instructions:

1. Heat butter or olive oil in a non-stick skillet over medium heat.
2. Add the chopped spinach to the skillet and sauté until it wilts, about 2-3 minutes.
3. While the spinach cooks, whisk the eggs with salt and pepper in a bowl.
4. Pour the eggs into the skillet with spinach, stirring gently as they cook to scramble them.
5. Once the eggs are cooked through, fold in the diced avocado and cook for another minute until heated through.
6. Optionally, sprinkle with shredded cheese and red pepper flakes for extra flavor.
7. Serve immediately, enjoying the creamy, savory texture.

This avocado egg scramble with spinach is a perfect keto breakfast that’s both filling and flavorful. The combination of rich avocado, tender eggs, and nutritious spinach makes for a well-balanced meal that’s packed with healthy fats, protein, and fiber. It’s quick to prepare, and the addition of cheese or red pepper flakes gives it an extra layer of richness and spice. Perfect for a busy morning or a leisurely weekend breakfast!

Avocado Egg Salad Lettuce Wraps

Avocado egg salad lettuce wraps are a refreshing, low-carb alternative to traditional sandwiches. The creamy avocado and hard-boiled eggs, wrapped in crisp lettuce leaves, make for a light yet satisfying keto lunch that’s perfect for meal prep.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, mashed
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• Paprika for garnish (optional)

Instructions:

1. In a bowl, mash the avocado and mix it with the chopped hard-boiled eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
2. Stir everything together until well combined.
3. Carefully separate the lettuce leaves and wash them thoroughly.
4. Spoon the avocado egg salad onto the center of each lettuce leaf and gently fold them into wraps.
5. Garnish with paprika and serve immediately.

These avocado egg salad lettuce wraps are a delicious and satisfying meal that’s perfect for a light lunch or snack. The creamy avocado pairs perfectly with the protein-packed eggs, and the crisp lettuce adds a fresh, crunchy element. This dish is great for meal prepping—just make the egg salad ahead of time and assemble the wraps when you’re ready to eat. The wraps are an excellent choice for anyone following a keto diet and are versatile enough to be customized with other seasonings or toppings, such as bacon or herbs.

Avocado Egg Parmesan Bakes

Avocado egg parmesan bakes are a rich and indulgent keto meal that combines creamy avocado, eggs, and a layer of parmesan cheese. These bakes are easy to make, full of flavor, and perfect for a hearty keto breakfast or dinner.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish (optional)
• 1 tsp garlic powder (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Scoop out some of the flesh to make space for the eggs.
3. Place the avocado halves on a baking sheet and drizzle them with olive oil. Season with salt, pepper, and garlic powder (if using).
4. Carefully crack one egg into each avocado half.
5. Sprinkle the grated Parmesan cheese on top of the eggs.
6. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolk is still slightly runny.
7. Garnish with fresh basil before serving.

These avocado egg parmesan bakes are a rich, comforting meal that’s ideal for those following a keto diet. The creamy avocado, coupled with the egg and savory parmesan, creates a satisfying and indulgent dish that’s full of healthy fats and protein. You can adjust the baking time based on how you like your eggs, making this dish as runny or set as you prefer. This meal is perfect for breakfast, brunch, or even a light dinner.

Avocado & Egg Protein Smoothie

This avocado and egg protein smoothie is a creamy, nutrient-dense drink that’s perfect for a keto breakfast or post-workout snack. The combination of avocado, egg, and protein provides a great source of healthy fats, protein, and energy to keep you full and satisfied.

Ingredients:

• 1 ripe avocado
• 2 large raw eggs (or pasteurized eggs)
• 1 cup unsweetened almond milk or coconut milk
• 1 tbsp chia seeds (optional for extra fiber)
• 1-2 tbsp MCT oil (optional for extra healthy fats)
• 1 tsp vanilla extract
• Ice cubes (optional for chilled smoothie)
• Sweetener to taste (stevia or monk fruit)

Instructions:

1. In a blender, combine the avocado, raw eggs, almond milk, chia seeds, MCT oil, vanilla extract, and sweetener (if using).
2. Blend until smooth and creamy. Add ice cubes for a colder texture if desired.
3. Pour into a glass and serve immediately.

This avocado and egg protein smoothie is a perfect keto-friendly drink that packs a punch of healthy fats and protein. The avocado adds a smooth, creamy texture, while the eggs provide an excellent source of protein without any carbs. This smoothie is customizable—you can adjust the sweetness and add extra superfoods like chia seeds or MCT oil for an added energy boost. It’s an easy, quick, and nutritious option that will keep you fueled throughout the day.

Avocado Egg Bacon Cups

Avocado egg bacon cups are a delicious and satisfying keto breakfast, combining crispy bacon, creamy avocado, and eggs in a flavorful, easy-to-make cup. These cups are low-carb and perfect for meal prep or a quick morning meal.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or butter.
2. Line each muffin cup with a slice of bacon, forming a ring around the edge of each cup.
3. Bake the bacon in the muffin tin for 10 minutes, or until it starts to crisp up.
4. While the bacon bakes, cut the avocados in half and remove the pit. Scoop out some of the flesh to make room for the egg.
5. Once the bacon is crisp, remove the muffin tin from the oven and carefully crack an egg into each bacon-lined cup.
6. Place the avocado halves in the muffin tin and bake for an additional 12-15 minutes or until the egg whites are set.
7. Season with salt, pepper, and red pepper flakes, then garnish with fresh parsley or chives before serving.

Avocado egg bacon cups are a perfect keto breakfast option that is both filling and flavorful. The crispy bacon acts as a vessel for the creamy avocado and egg, creating a satisfying meal. The bacon adds a savory crunch, while the avocado provides a rich, creamy texture, and the eggs bring all the protein needed to keep you full. These cups are versatile—feel free to add cheese or herbs to customize them to your liking.

Avocado Egg and Sausage Skillet

This avocado egg and sausage skillet is a hearty and satisfying keto meal that combines savory sausage, creamy avocado, and perfectly cooked eggs. It’s a one-pan dish that’s easy to prepare and perfect for a keto-friendly breakfast or lunch.

Ingredients:

• 2 large eggs
• 1 ripe avocado, diced
• 2 breakfast sausage links, sliced
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tsp paprika (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat.
2. Add the sausage slices to the skillet and cook until browned and fully cooked, about 5-7 minutes.
3. While the sausage is cooking, crack the eggs into the skillet, creating space between them. Season with salt, pepper, and paprika.
4. Cover the skillet and cook the eggs to your liking (sunny-side-up, over-easy, or scrambled).
5. Once the eggs are cooked, remove the skillet from the heat and top with diced avocado.
6. Garnish with fresh parsley and serve immediately.

This avocado egg and sausage skillet is a flavorful, filling meal that’s packed with healthy fats, protein, and a savory punch. The rich avocado complements the eggs perfectly, while the sausage adds a nice meaty texture and flavor. This one-pan meal is easy to prepare and makes for a satisfying breakfast or lunch. Plus, it’s customizable—add your favorite keto-friendly veggies or cheese to create the perfect low-carb dish.

Note: More recipes are coming soon!