17 Low-Carb Breakfast Recipes to Banish Morning Cravings

Starting your day with a low-carb breakfast can be super helpful. It can help you feel full and happy until lunchtime.

You’ll find 17 yummy recipes here to try, from scrambled eggs with spinach to keto cinnamon rolls.

These low-carb breakfast recipes are great for people who want to eat healthy food.

You can choose the ones you like and make them at home easily. They will help you banish morning cravings and start your day feeling great!

Scrambled Eggs With Spinach and Feta

A delicious low-carb breakfast combining scrambled eggs with spinach and feta.

Ingredients

• 4 large eggs
• 1/2 cup fresh spinach leaves
• 1/4 cup crumbled feta cheese
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the fresh spinach leaves to the skillet and cook until wilted.
4. Pour the whisked eggs over the spinach and cook until the eggs start to set.
5. Sprinkle the crumbled feta cheese over the eggs and continue cooking until the eggs are fully set.
6. Season with salt and pepper to taste, then serve hot.

Keto Cinnamon Rolls

Keto cinnamon rolls are a delicious and sweet breakfast treat.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cream cheese frosting

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, granulated sweetener, and salt.
3. Add melted coconut oil, eggs, and ground cinnamon to the bowl and mix well.
4. Roll out the dough into a large rectangle and cut into 6-8 equal pieces.
5. Roll each piece into a cylinder and place on the prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
7. Allow the rolls to cool before frosting with cream cheese frosting.

Breakfast Skillet With Sausage and Mushrooms

A hearty breakfast skillet with sausage and mushrooms, perfect for a low-carb morning.

Ingredients

• 1 lb sausage
• 1 cup mushrooms
• 4 eggs
• 1/2 cup chopped bell peppers
• 1/2 cup chopped onions
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Once the sausage is browned, add the mushrooms, bell peppers, and onions to the skillet.
3. Cook until the vegetables are tender, about 5 minutes.
4. Add the garlic to the skillet and cook for an additional minute.
5. Crack the eggs into the skillet and scramble them with the sausage and vegetables.
6. Season with salt and pepper to taste, then serve hot.

Low-Carb Omelet With Smoked Salmon

A delicious low-carb omelet filled with smoked salmon and cream cheese.

Ingredients

• 2 large eggs
• 1 tablespoon butter
• 1 tablespoon chopped fresh dill
• 1 ounce smoked salmon
• 1 tablespoon cream cheese
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour the eggs into the skillet and cook until the edges start to set.
4. Sprinkle the chopped dill and smoked salmon over half of the omelet.
5. Dot the top with cream cheese.
6. Fold the other half of the omelet over the filling.
7. Cook for an additional minute, until the cheese is melted and the eggs are cooked through.
8. Season with salt and pepper to taste.
9. Slide the omelet out of the skillet onto a plate and serve hot.

Cauliflower Fried Rice With Bacon

Cauliflower Fried Rice With Bacon is a low-carb breakfast twist on a classic dish.

Ingredients

• 1 head of cauliflower
• 6 slices of bacon
• 2 large eggs
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Pulse the cauliflower in a food processor until it resembles rice.
2. Cook the bacon in a large skillet over medium heat until crispy.
3. Remove the bacon from the skillet and set aside.
4. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
5. Add the cauliflower “rice” to the skillet and cook for 5-7 minutes, stirring frequently.
6. Push the cauliflower mixture to one side of the skillet.
7. Crack the eggs into the other side of the skillet and scramble them.
8. Mix the eggs with the cauliflower and add the cooked bacon, soy sauce, salt, and pepper.
9. Stir-fry everything together for an additional 2-3 minutes.
10. Serve hot and enjoy.

Avocado and Bacon Toast With Poached Eggs

Avocado and bacon toast with poached eggs is a rich and satisfying breakfast dish.

Ingredients

• 4 slices of whole grain bread
• 6 slices of bacon
• 2 ripe avocados
• 4 eggs
• Salt and pepper to taste
• 1 tablespoon of lemon juice
• 1/4 cup of chopped fresh parsley

Instructions

1. Cook the bacon slices in a pan over medium heat until crispy.
2. Toast the bread slices until lightly browned.
3. Mash the avocados and spread on the toasted bread.
4. Poach the eggs in a pot of simmering water.
5. Assemble the dish by placing the bacon slices on top of the avocado toast.
6. Place a poached egg on each slice of toast.
7. Season with salt, pepper, and a squeeze of lemon juice.
8. Garnish with chopped parsley and serve immediately.

Coconut Flour Pancakes With Fresh Berries

Fluffy coconut flour pancakes paired with fresh berries make a delicious low-carb breakfast.

Ingredients

• 1 1/2 cups coconut flour
• 1/4 cup granulated sweetener
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon salt
• 2 tablespoons melted coconut oil
• Fresh berries for serving

Instructions

1. In a large bowl, combine coconut flour, granulated sweetener, and salt.
2. In a separate bowl, whisk together eggs, unsweetened almond milk, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface.
7. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
8. Serve the pancakes warm with fresh berries.

Breakfast Meatballs With Zucchini and Cheese

Breakfast meatballs with zucchini and cheese, a hearty and flavorful low-carb dish.

Ingredients

• 1 pound ground sausage
• 1/2 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup chopped zucchini
• 1 egg
• 1/2 cup almond flour
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground sausage, cheddar cheese, mozzarella cheese, chopped zucchini, egg, and almond flour.
3. Mix well with your hands until just combined.
4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake for 18-20 minutes, or until cooked through.
7. Serve hot and enjoy!

Spinach and Mushroom Quiche

A savory quiche filled with spinach and mushrooms.

Ingredients

• 1 pie crust
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a tart pan.
3. In a skillet, sauté the mushrooms and garlic until tender.
4. Add the spinach to the skillet and cook until wilted.
5. In a bowl, whisk together the eggs, heavy cream, and grated cheese.
6. Add the cooked mushroom and spinach mixture to the bowl and stir.
7. Pour the mixture into the pie crust.
8. Season with salt and pepper to taste.
9. Bake the quiche for 35-40 minutes or until the crust is golden brown.
10. Let the quiche cool before serving.

Low-Carb Waffles With Strawberries and Whipped Cream

Crispy low-carb waffles topped with sweet strawberries and whipped cream.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup melted butter
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup heavy cream
• 1 cup sliced strawberries

Instructions

1. Preheat waffle iron according to manufacturer’s instructions.
2. In a large bowl, combine almond flour, granulated sweetener, and baking soda.
3. In a separate bowl, whisk together melted butter, eggs, and salt.
4. Add wet ingredients to dry ingredients and mix until smooth.
5. Pour 1/4 cup of batter onto the waffle iron and cook until golden brown.
6. Repeat with remaining batter, making 4 waffles.
7. In a separate bowl, whip heavy cream until stiff peaks form.
8. Top cooked waffles with whipped cream and sliced strawberries.
9. Serve immediately and enjoy.

Smoked Salmon and Cream Cheese Roll-Ups

A delicious and easy-to-make breakfast dish with smoked salmon and cream cheese.

Ingredients

• 1 package of cream cheese
• 4 slices of smoked salmon
• 1/4 cup of chopped fresh dill
• 1 tablespoon of lemon juice
• 1 large egg
• 1/4 cup of chopped capers

Instructions

1. Lay the slices of smoked salmon flat on a clean surface.
2. Spread a tablespoon of cream cheese on each slice of salmon.
3. Sprinkle chopped dill, capers, and a squeeze of lemon juice on top of the cream cheese.
4. Roll up each slice of salmon tightly.
5. Place the roll-ups on a plate and refrigerate for at least 30 minutes.
6. Slice in half and serve chilled.

Breakfast Burrito With Scrambled Eggs and Avocado

A delicious breakfast burrito filled with scrambled eggs and avocado.

Ingredients

• 4 large eggs
• 1/2 avocado, diced
• 1/4 cup shredded cheese
• 1 tablespoon butter
• 1 large tortilla
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the butter in a skillet over medium heat and pour in the eggs.
3. Scramble the eggs until they are cooked through, then set aside.
4. Warm the tortilla in the microwave for 10-15 seconds.
5. Assemble the burrito by filling the tortilla with scrambled eggs, diced avocado, and shredded cheese.
6. Season with salt and pepper to taste, then serve hot.

Zucchini Boats With Scrambled Eggs and Turkey Bacon

A delicious low-carb breakfast featuring zucchini boats filled with scrambled eggs and turkey bacon.

Ingredients

• 4 medium zucchinis
• 6 eggs
• 6 slices of turkey bacon
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
3. Place the zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
4. Bake the zucchinis for 15-20 minutes or until they are tender.
5. While the zucchinis are baking, cook the turkey bacon in a skillet until crispy.
6. Remove the bacon from the skillet and set aside, leaving the grease in the skillet.
7. Crack the eggs into the skillet and scramble them until cooked through.
8. Stir in the shredded cheddar cheese and cook until melted.
9. Once the zucchinis are done, fill each boat with scrambled eggs and top with turkey bacon.
10. Season with salt and pepper to taste and serve warm.

Low-Carb Crepes With Ham and Cheese

Delicate French crepes filled with ham and cheese, perfect for a low-carb breakfast.

Ingredients

• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated cheese
• 1/2 cup diced ham
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Instructions

1. In a large bowl, whisk together eggs, almond flour, and a pinch of salt.
2. Heat a small non-stick pan over medium heat and add butter.
3. Pour a small amount of the egg mixture into the pan and tilt to evenly coat.
4. Cook for 1-2 minutes, until the edges start to curl.
5. Loosen the crepe with a spatula and flip it over.
6. Place diced ham and grated cheese on one half of the crepe.
7. Fold the crepe in half to enclose the filling.
8. Cook for an additional minute, until the cheese is melted and the crepe is golden brown.
9. Serve hot and enjoy.

Spinach and Feta Stuffed Omelet

A fluffy omelet filled with spinach and feta cheese makes a delicious breakfast.

Ingredients

• 2 large eggs
• 1/4 cup chopped fresh spinach
• 1/4 cup crumbled feta cheese
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper.
2. Heat the butter in a small non-stick pan over medium heat.
3. Pour in the eggs and cook until the edges start to set.
4. Add the chopped spinach and crumbled feta cheese to one half of the omelet.
5. Use a spatula to fold the other half of the omelet over the filling.
6. Cook for another minute, until the cheese is melted and the eggs are cooked through.
7. Slide the omelet out of the pan onto a plate and serve hot.

Keto Breakfast Tacos With Scrambled Eggs and Sausage

Keto breakfast tacos with scrambled eggs and sausage, a delicious low-carb morning meal.

Ingredients

• 4 large eggs
• 1/2 pound sausage
• 1/2 cup shredded cheese
• 1/4 cup chopped cilantro
• 1/2 medium avocado
• 4 low-carb taco shells
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat a non-stick skillet over medium heat and add the sausage, cooking until browned.
3. Add the whisked eggs to the skillet and scramble them with the sausage.
4. Warm the low-carb taco shells according to package instructions.
5. Assemble the tacos by filling each shell with scrambled eggs, sausage, shredded cheese, chopped cilantro, and sliced avocado.
6. Season with salt and pepper to taste, and serve immediately.

Baked Eggs With Spinach and Mushrooms in Avocado Halves

Baked eggs with spinach and mushrooms in avocado halves, a nutritious and flavorful low-carb breakfast.

Ingredients

• 4 large eggs
• 1 ripe avocado
• 1/2 cup fresh spinach
• 1/2 cup sliced mushrooms
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the avocado in half and remove the pit.
3. Scoop out some of the avocado flesh to make room for the egg.
4. Place the avocado halves in a baking dish.
5. Crack an egg into each avocado half.
6. Top each egg with spinach, mushrooms, salt, and pepper.
7. Drizzle olive oil over the top of each avocado half.
8. Bake for 15-20 minutes or until the eggs are cooked to desired doneness.
9. Serve warm and enjoy.

Conclusion

You’ll banish morning cravings with these 17 low-carb breakfast recipes. Consider Sarah, who lost 10 pounds after switching to scrambled eggs with spinach and feta, and now feels more energized to tackle her day. These recipes offer a delicious and healthy start, helping you achieve your weight loss goals and boost your morning motivation.