Keto Eggs Benedict with Smoked Salmon
Elevate your brunch game with this elegant Keto Eggs Benedict with Smoked Salmon recipe—a low-carb twist on the classic favorite! Featuring fluffy almond and coconut flour-based muffins, silky homemade hollandaise sauce, perfectly poached eggs, and rich smoked salmon, this dish offers a luxurious, keto-friendly indulgence that’s packed with flavor and nutrition. With its striking presentation and comforting textures, this recipe is perfect for impressing guests or indulging in a special breakfast-for-dinner. Garnished with fresh chives, it strikes the perfect balance between creamy, savory, and refreshing. Ready in just 35 minutes, this gluten-free eggs benedict is ideal for satisfying your brunch cravings while staying true to your low-carb lifestyle. Perfect for keto, gluten-free, or gourmet enthusiasts!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Egg
- 0.5 cup Butter
- 0.5 cup Heavy cream
- 2 tablespoons Lemon juice
- 8 ounces Smoked salmon
- 1 tablespoon White vinegar
- 2 tablespoons Chives
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, mix the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk 2 of the eggs and add 2 tablespoons of melted butter.
Mix the wet and dry ingredients together until well combined.
Divide the mixture into four muffin molds and bake for 12-15 minutes until set and golden.
To make the hollandaise sauce, melt the remaining butter in a saucepan.
In a blender, combine the egg yolks from the remaining 2 eggs, lemon juice, and a pinch of salt.
Blend on low speed, slowly streaming in the melted butter, until the sauce is thick and smooth.
Set the hollandaise aside, keeping it warm until ready to use.
In a large saucepan, bring water to a simmer and add the vinegar.
Crack the remaining 2 eggs separately into a cup, then carefully pour each into the simmering water to poach for about 3-4 minutes until whites are set but yolks remain runny.
Remove the poached eggs with a slotted spoon and drain them on a paper towel.
To assemble, cut the keto muffins in half and arrange on plates.
Top each half with smoked salmon, a poached egg, and spoon the hollandaise sauce over each.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 6.7 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 44.6 mcg | 223% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 860 mg | 18% | |
*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.
