Keto Classic Eggs Benedict

Elevate your breakfast game with this Keto Classic Eggs Benedict, a low-carb twist on the beloved brunch staple. Featuring perfectly baked almond and coconut flour muffins as a keto-friendly base, this recipe layers savory slices of Canadian bacon, delicate poached eggs, and a velvety homemade Hollandaise sauce infused with a hint of lemon and cayenne pepper. With only 20 minutes of prep time, this dish is as efficient as it is indulgent, making it ideal for brunch parties or a luxurious weekend treat. Each element is thoughtfully crafted to preserve the rich flavors of the classic while adhering to a keto lifestyle, ensuring you can enjoy an elegant and satisfying morning meal without the carbs. Serve this masterpiece with a side of fresh greens or avocado for the ultimate keto breakfast experience.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 6 large Eggs
• 4 tablespoons Butter, melted
• 2 tablespoons Heavy cream
• 1 teaspoon Apple cider vinegar
• 8 slices Canadian bacon
• 2 tablespoons Lemon juice
• 8 tablespoons Unsalted butter
• 0.125 teaspoon Cayenne pepper
• 1 tablespoon White vinegar

Directions

Step 1

Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.

Step 2

Add 2 beaten eggs, 4 tablespoons of melted butter, and heavy cream. Mix until a smooth dough forms.

Step 3

Divide the dough into 4 equal parts and shape each into a flat disk.

Step 4

Place the disks on a baking sheet lined with parchment paper and bake for 15 minutes until golden. Cool on a wire rack.

Step 5

Fill a large saucepan with water, add apple cider vinegar, and bring to a gentle simmer.

Step 6

Crack each of the remaining 4 eggs into a separate small bowl. Carefully slide each egg into the simmering water.

Step 7

Poach the eggs for 3-4 minutes until the whites are set and yolks are soft. Remove with a slotted spoon and drain on paper towels.

Step 8

In a small saucepan, melt 8 tablespoons of unsalted butter over medium heat.

Step 9

In a heatproof bowl, whisk together remaining 2 egg yolks, lemon juice, and cayenne pepper.

Step 10

Place the bowl over a pot of simmering water, creating a double boiler. Gradually whisk in melted butter until the sauce thickens. Season with salt to taste.

Step 11

In a skillet over medium heat, cook Canadian bacon slices until browned on both sides.

Step 12

Assemble the Eggs Benedict by placing a slice of Canadian bacon on each keto muffin, followed by a poached egg.

Step 13

Drizzle with the prepared Hollandaise sauce and serve immediately.

Nutrition Facts

Serving size	(852.5g)

Amount per serving	% Daily Value*
Calories	2653.0

Total Fat 236.1g	0%
Saturated Fat 108.0g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1641.3mg	0%
Sodium 3929.0mg	0%
Total Carbohydrate 40.1g	0%
Dietary Fiber 16.5g	0%
Total Sugars 8.8g
Protein 114.6g	0%

Vitamin D 288.7IU	0%
Calcium 429.4mg	0%
Iron 10.6mg	0%
Potassium 2434.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.4%

Protein: 16.7%

Carbs: 5.8%