Keto Classic Eggs Benedict
Elevate your brunch game with this Keto Classic Eggs Benedict, a low-carb twist on the beloved breakfast staple. This dish features fluffy, homemade keto muffins crafted from almond and coconut flours, topped with savory Canadian bacon, perfectly poached eggs, and a rich, velvety Hollandaise sauce infused with a hint of cayenne for a subtle kick. With only 20 minutes of prep time, this recipe is ideal for keto enthusiasts seeking a luxurious and satisfying meal without compromising on flavor. Whether you're serving weekend guests or indulging solo, this keto-friendly eggs benedict is sure to impress and keep your carb count in check.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
Add 2 beaten eggs, 4 tablespoons of melted butter, and heavy cream. Mix until a smooth dough forms.
Divide the dough into 4 equal parts and shape each into a flat disk.
Place the disks on a baking sheet lined with parchment paper and bake for 15 minutes until golden. Cool on a wire rack.
Fill a large saucepan with water, add apple cider vinegar, and bring to a gentle simmer.
Crack each of the remaining 4 eggs into a separate small bowl. Carefully slide each egg into the simmering water.
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.
In a small saucepan, melt 8 tablespoons of unsalted butter over medium heat.
In a heatproof bowl, whisk together remaining 2 egg yolks, lemon juice, and cayenne pepper.
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.
In a skillet over medium heat, cook Canadian bacon slices until browned on both sides.
Assemble the Eggs Benedict by placing a slice of Canadian bacon on each keto muffin, followed by a poached egg.
Drizzle with the prepared Hollandaise sauce and serve immediately.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.1 g | 303% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1641 mg | 547% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 8.8 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2435 mg | 52% | |
*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.
