This keto eggs benedict recipe turns a classic high carb breakfast into a delicious low carb one! And this recipe has the most delicious keto hollandaise sauce that takes it to a different level of deliciousness. Plus, each serving of this eggs benedict has only 1 NET CARB!
THE BEST KETO EGGS BENEDICT
Eggs are one the most keto-friendly foods that exist, but just making plain eggs gets old and boring pretty fast.
Enter this easy and tasty keto eggs benedict recipe - it combines delicious muffins, a rich and creamy hollandaise sauce, Canadian bacon, and perfectly poached eggs! As far as savory keto breakfast recipes go, it doesn't get much tastier than that, does it?!
And, honestly, sometimes when I'm a little lazy I just eat the poached eggs with hollandaise sauce on top, and it still turns out so good.
Also, for the muffins, I just make some of my famous 2-minute keto toast and put all the fixings on that. Instead of making toast though I cook the batter in a mug or ramekin - and usually, I half the recipe when I'm making this low carb eggs benedict.
Anyway, I've got a feeling that after you make this recipe, you'll never want to eat eggs any other way again.
Atleast I don't think you will.
INGREDIENTS FOR KETO EGGS BENEDICT
Alright, there are 4 components to this keto eggs benedict recipe - the muffins, the Canadian bacon, the eggs, and the hollandaise sauce.
That said, as far as ingredients go, most of the ones you'll need are for the sauce and muffins.
Here is what you'll need for the hollandaise sauce:
- 1 large egg yolks
- .5 teaspoon water
- 1 teaspoons lemon juice
- ¼ teaspoon salt
- Pinch cayenne pepper
- 5 tablespoons unsalted butter
And for the muffins:
- ¼ Cup (28g) Blanched Almond Flour
- ¼ Scoop (8g) Unflavored Whey Protein
- ¼ teaspoon (1g) Confectioners Erythritol
- ½ teaspoon (1g) Baking Powder
- ⅛ teaspoon Xanthan Gum
- ⅙ Cup (35g) Water
And to complete the eggs benedict:
- 2 eggs
- Canadian Bacon
As I mentioned earlier, you don't even need the bread and bacon to eat this eggs benedict - it seriously is amazing without it.
But if you want to add them in, it will just make this recipe even better!
HOW TO MAKE KETO EGGS BENEDICT
If you've never made eggs benedict before, don't worry, it is pretty straightforward.
And I'll walk you through each step, so your finished product looks like you can serve it at a restaurant.
Now, let's make some muffins, Canadian bacon, poached eggs, and hollandaise sauce!
STEP 1: MAKING THE MUFFINS
Making the English muffins is super easy.
In fact, from start-to-finish it should only take you about 5 minutes to make them.
All you have to do is mix all of the ingredients in a small bowl until a batter forms, and then pour/cook the batter in an 8 ounce circular ramekin for just a couple of minutes.
By the way, microwave times will vary depending on the power of the device. So, I suggest checking on the muffin after every minute-ish that it cooks. That way it'll cook perfectly
Then, when it's done cooking, you can cut it in half with a bread knife, and give it a good toast.
STEP 4: MAKING THE POACHED EGGS & BACON
For this step, the first thing you'll want to do is take out a large saucepan - or deep frying pan - and fill it up two-thirds with water.
Then, bring the water to a boil, and then lower the heat, so it is barely simmering. After that, you can add in a splash of vinegar - this is optional, but it helps the egg whites stay together in the water.
Next, crack one egg into a fine mesh sieve or small measuring cup and lower it into the barely simmering water, gently easing the egg out of the sieve or cup.
Once the egg begins to solidify, you can add in your other egg. Then turn off the heat, cover your pan, and let the eggs sit in the water for about 4 minutes.
And this is a great point in time to cook your Canadian bacon. So, add that to a pan, and cook until the edges are crispy.
Then, when the bacon is done cooking, you can add it to the top of the muffins, and cover it with the eggs.
STEP 4: MAKING THE KETO HOLLANDAISE SAUCE
For this step, you will need an immersion blender - or regular blender - along with your ingredients, so get that out before beginning.
Then, add your egg yolks, water, lemon juice, salt, and cayenne pepper into a cup that just fits the head of your immersion blender.
Next, put your butter into a microwave-safe bowl and microwave it in 3-second increments until it is completely melted.
Once your butter has melted, put your immersion blender into the bottom of your cup and turn it on. While the blender is running, very slowly pour your melted butter into the cup.
After all of the butter is in the cup, blend until everything is fully incorporated and a creamy sauce forms. When it does, pour some of the sauce on top of the eggs, and dig in!
This recipe will make 2 servings of eggs benedict. But if you want more, the hollandaise sauce recipe will make enough to cover a couple more eggs. So making more eggs benedict is a sinch.
By the way, you can always keep the leftover sauce in the fridge for up to a couple of days.
Anyway, here are the macros and calories for 1 serving:
- 330 Calories
- 24g Fat
- 3g Carbs
- 1.5g Fiber
- 1.5 NET CARBS
- 20g Protein
The nutritional info will vary depending on how many eggs you have, how much hollandaise sauce you use, but this is a pretty close estimation.
A morning breakfast doesn't get any better than this keto eggs benedict. It is super flavorful, low carb, and surprisingly easy to make.
I hope you enjoy this keto eggs benedict recipe as much as I do. Leave a comment below if you make it, I'd love to hear from you!
SWEET KETO BREAKFAST RECIPES
This eggs benedict is a wonderful savory breakfast. But if you want a sweet breakfast, I have a few recipes that I'll think you'll really like.
Check out these keto breakfast recipes:Print
Keto Eggs Benedict With The Best Keto Hollandaise Sauce
This keto eggs benedict turns a classic high carb breakfast into a delicious low carb one. And this recipe has the most delicious keto hollandaise sauce that takes it to a different level. Oh, and each serving of this eggs benedict has only 1 NET CARB!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto Low Carb
For the hollandaise sauce:
1 large egg yolk
½ teaspoon water
1 teaspoons lemon juice
½ teaspoon salt
Pinch cayenne pepper
5 tablespoons unsalted butter
For the eggs & Canadian bacon:
2 large eggs
2 slices of Canadian bacon
For the Muffins:
¼ Cup (28g) Blanched Almond Flour
¼ Scoop (8g) Unflavored Whey Protein
¼ teaspoon (1g) Confectioners Erythritol
½ teaspoon (1g) Baking Powder
⅛ teaspoon Xanthan Gum
⅙ Cup (35g) Water
- Add all of the biscuit ingredients to a small bowl, mix until a thick batter forms, and then pour into a greased 8oz ramekin.
- Cook in the microwave for around 2 minutes - microwave times will vary depending on the power. Cut in half, toast, and lay out on a plate.
- To make the poached eggs, take out a large saucepan (or deep frying pan) and fill it ⅔ with water.
- Bring water to a boil then lower the heat to barely simmer. Add in a splash of vinegar (this is optional).
- Crack one egg into a fine-mesh sieve - or small measuring cup. Lower it into the barely simmering water, gently easing the egg into the water.
- Once it begins to solidify, you can add in your other egg. Turn off the heat, cover the pan, and let it sit for 4 minutes.
- Gently lift the poached eggs out with a slotted spoon and transfer them to the muffins.
- To make the hollandaise sauce, add the egg yolk, water, lemon juice, salt, and cayenne pepper into a cup that just fits the head of an immersion blender.
- Melt the butter in the microwave in 30-second increments.
- Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the melted hot butter into the cup. Blend until a smooth sauce forms.
- Pour hollandaise sauce over the eggs and enjoy.
The scale up function does not change the gram measurements
- Serving Size: 1 serving
- Calories: 330
- Fat: 24
- Carbohydrates: 3
- Fiber: 1.5
- Protein: 20
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