Keto Salmon Benedict
Elevate your brunch game with this elegant Keto Salmon Benedict recipe, a low-carb twist on the classic dish that’s both indulgent and wholesome. Perfectly baked salmon fillets seasoned with lemon juice and spices are layered atop freshly made keto-friendly bread rounds, crafted from almond and coconut flour for a satisfying texture. Topped with delicately poached eggs and bathed in a rich, buttery homemade Hollandaise sauce infused with a hint of cayenne, every bite is a decadent blend of creamy, savory, and tangy flavors. Ready in under an hour, this keto-approved dish is ideal for special mornings or midweek luxury while keeping your macros in check. Garnish with fresh herbs or pepper for an elegant finish, and enjoy a restaurant-worthy meal in the comfort of home!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
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.
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.
Garnish with additional black pepper or fresh herbs if desired, and serve immediately.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1754 mg | 585% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 4.2 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 523 mg | 11% | |
*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.
