ChipMonk's Favorite Keto-Friendly Breakfast Recipes (2021)
It’s breakfast time! And if you’re practicing a low carb or ketogenic diet, you might feel like you’re missing out on all of those delicious, decadent breakfast favorites. Traditional biscuits, pancakes, and muffins are just way too high in carbs and sugar to be compatible with a keto lifestyle. That’s why the ChipMonks are constantly experimenting with the latest and greatest low carb recipes to put our favorite breakfast foods back on the keto menu. And after much experimentation, here are ChipMonk’s 5 Favorite Keto-friendly Breakfast Recipes of 2021. Hungry yet? Let’s see what’s for breakfast:
1. Lemon Blueberry Muffins
Let’s start off with something sweet. These keto lemon blueberry muffins are insanely delicious and surprisingly easy to make thanks to our friends over at Sugarless Crystals. For all of our sweet recipes, we recommend you pick up a back of our AlluMonk sweetener for the perfect, keto-friendly bake, but you can always substitute AlluMonk with your preferred keto sweetener.
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated allumonk sweetener
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 4 tablespoon unsalted butter
- 1 teaspoon lemon extract
- 1/2 teaspoon liquid monk fruit (can sub with AlluMonk)
- Start making the swirl first. Gather all your ingredients beside the stove so they are in close reach. Mix the sweetener and xanthan gum together first this prevents clumping
- Place blueberries in a small pot on medium heat and move them around. They will begin to darken and some burst so to avoid sticking keep stirring
- Water will begin to release allow to simmer about 3 minutes. Add the sweetener mix and keep stirring until it thickens. Once thicken remove from heat and stir in extract. Set aside.
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients together
- Grab cooled butter, then beat in eggs, liquid monk fruit and extract
- Combine dry and wet ingredients
- Lightly fold in blueberries, make a swirl dont stir and change the entire color of the batter
- Place in baking cups and bake for 25 minutes. Cool 15 minutes then serve
2. Almond Flour Biscuits
If you’ve been following the ChipMonks in 2021 you might already know that we are in the process of developing a line of keto-friendly biscuit bites. That means we’ve done tons of experimenting to find the perfect keto biscuit. And although we can’t share our final recipe with you just yet, this recipe is sure to satisfy any biscuit lover’s cravings.
- 2 cup blanched almond flour
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 2 large Egg (Whisked)
- 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for paleo or dairy-free)
- 1/4 cup Sour Cream
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
- Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
- Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
*Recipe makes ~12 biscuits
3. Keto Pancakes
Of course, no breakfast menu is complete without a fluffy stack of delicious pancakes. Fortunately Sugarless Crystals has developed the perfect keto-friendly pancake recipe:
- 2 tablespoon blanched almond flour
- 1 tablespoon Besit or Swerve Brown Sugar (I used Besti)
- 1 teaspoon coconut flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- pinch of salt
- 1 large egg
- 1 tablespoon butter
- Mix together all ingredients with a whisk or pop them all into a blender and blend until smooth. Note, you can use any granulated sweetener of choice but brown sugar is what makes these special.
- Turn on skillet or pan to low/medium heat and add butter
- Pour pancakes on to skillet or pan. Make sure heat isn't too hot these aren't like normal pancakes they need more time to cook through. The lower the better but the pan/skillet should be hot enough to melt butter quickly. (Don't make huge pancakes. The need to be small enough to get your enire spatula under the whole pancake to flip.)
- Flip after you see the edges browning and light bubbling. You can also slide the spatula under the pancake and check for browning. Flip, cook and remove.
4. Chocolate Donuts
In case you haven’t noticed, the ChipMonks are a big fan of sweets for breakfast, and there’s no sweeter breakfast treat than a delicious, glazed chocolate donut. Check out this recipe below to bake some for yourself:
For the Donut
1 cup almond flour
3 tbsp unsweetened chocolate melted
3 tbsp butter, very soft
3 tbsp cocoa powder unsweetened
4 tbsp heavy / double cream
1 tsp baking powder
1 tsp vanilla extract
- 1/3 cup ChipMonk Baking Allumonk Sweetener
For the Glaze
60g unsweetened chocolate
2 tsp AlluMonk or your favorite Keto Sweetener
Preheat your oven to 175 Celsius / 350 Fahrenheit
In a bowl or a food processor, blend the very soft butter, cream and sweetener. Then add the eggs and vanilla and mix until well-combined. Last, add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend until you have a smooth batter.
Spoon batter into a well-greased donut pan. I used a silicone mini donut pan. Make sure you do not overfill and lose that all-important hole!
Bake 13-15 minutes or until done.
Melt the chocolate in a water-bath (place a smaller bowl with the chocolate inside a larger bowl which you have filled with boiling water. The heat will gently melt the chocolate). Add AlluMonk Sweetener to achieve the desired sweetness. Wait until it has cooled down a little. (If need be, add coconut oil to the chocolate to make it softer)
Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
5. Savory Breakfast Muffins
The ChipMonks have a pretty major sweet tooth, but we figure we’d also include an egg-based savory option for any of you quiche lovers out there. This recipe for savory, keto-friendly breakfast muffins has only 6 ingredients and is the perfect way to start your day feeling energized and ready to face the world
- 6 large eggs
- 1/2 cup heavy cream
- 2 ounces ground sausage
- 2 ounces shredded sharp cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350°F
- Cook sausage until cooked through
- In a bowl beat eggs then add heavy cream with salt and pepper
- In muffin pan or cups added shredded cheese and crumbled sausage
- Pour egg mix over filling leaving a little room at the top
- Bake for 20 minutes, remove and allow to cool