Keto Salmon Benedict

Elevate your brunch game with this irresistible Keto Salmon Benedict, a low-carb twist on the classic favorite. Perfectly baked salmon fillets, seasoned with bright lemon juice and zesty black pepper, take center stage on homemade keto bread rounds crafted from a savory blend of almond and coconut flour. Topped with velvety poached eggs and a rich, creamy Hollandaise sauce infused with just a hint of cayenne pepper, this decadent dish is as satisfying as it is guilt-free. With a prep time of just 20 minutes, it’s the ultimate fusion of elegance and simplicity, perfect for keto enthusiasts or anyone seeking a wholesome, indulgent meal. Treat yourself to this gourmet delight that’s as beautiful to serve as it is delicious to eat!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces Salmon fillets
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 large Eggs
• 2 tablespoons White vinegar
• 3 large Egg yolks
• 0.5 cup Butter
• 0.125 teaspoon Cayenne pepper
• 2 tablespoons Coconut flour
• 0.25 cup Almond flour
• 0.25 teaspoon Baking powder
• 2 tablespoons Heavy cream
• 0.25 teaspoon Garlic powder
• 2 tablespoons Unsalted butter (for keto bread)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the salmon fillets with lemon juice, salt, and black pepper. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes or until just cooked through.

Step 3

In a small mixing bowl, combine coconut flour, almond flour, baking powder, heavy cream, garlic powder, and melted butter. Mix well to form a dough.

Step 4

Shape the dough into 2-4 small rounds and place them on a baking sheet. Bake for 10–12 minutes until golden brown then set aside.

Step 5

For the Hollandaise sauce, melt 1/2 cup of butter in a saucepan on low heat. In a blender, mix the egg yolks and lemon juice, then slowly add the melted butter on low speed until thick and creamy. Add cayenne pepper and blend briefly. Keep the sauce warm.

Step 6

To poach the eggs, fill a large saucepan with water, add white vinegar, and bring it to a simmer. Crack each egg into a separate small bowl. Swirl the water to create a whirlpool and gently slip each egg into the water. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon.

Step 7

To assemble, place the keto bread rounds on plates. Top each with a piece of salmon, then a poached egg. Drizzle the warm Hollandaise sauce generously over the top.

Step 8

Garnish with additional black pepper or fresh herbs if desired, and serve immediately.

Nutrition Facts

Serving size	(762.5g)

Amount per serving	% Daily Value*
Calories	2269.3

Total Fat 200.3g	0%
Saturated Fat 89.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1753.6mg	0%
Sodium 2416.9mg	0%
Total Carbohydrate 21.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 4.2g
Protein 94.7g	0%

Vitamin D 255.1IU	0%
Calcium 274.6mg	0%
Iron 8.5mg	0%
Potassium 522.8mg	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: 79.6%

Protein: 16.7%

Carbs: 3.7%