Keto Eggs Benedict: The Perfect Low-Carb Breakfast Recipe

If you're following a ketogenic diet but still crave classic breakfast favorites, this Keto Eggs Benedict recipe is for you! Packed with flavor and healthy fats, this dish brings together creamy Hollandaise sauce, perfectly poached eggs, and a satisfying low-carb base without the carbs from traditional English muffins. Whether you’re new to keto or just looking for a delicious brunch idea, this easy Keto Eggs Benedict is sure to impress.

Why Choose Keto Eggs Benedict?

Eggs Benedict is a brunch staple, but the classic version is loaded with carbohydrates from the English muffin. By swapping the muffin for a keto-friendly alternative, you get all the delicious flavors while keeping your breakfast low in carbs and high in flavor. Plus, the healthy fats from eggs, ham, and Hollandaise are perfect for fueling your keto lifestyle.

Ingredients

For the Base:

• 2 low-carb keto English muffins or 2 large slices of grilled halloumi
• 4 slices Canadian bacon or cooked ham

For the Eggs:

• 4 large eggs
• 1 tablespoon vinegar (for poaching)

Click Here to Get The Ultimate Keto Meal Plan

For the Keto Hollandaise Sauce:

• 3 egg yolks
• ½ cup unsalted butter (melted)
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Prepare the Base

Choose your favorite low-carb base. You can use a store-bought or homemade keto English muffin, cloud bread, or thick slices of grilled halloumi cheese for a delicious, gluten-free option. Toast or grill your base until golden.

2. Cook the Canadian Bacon or Ham

In a skillet, heat a little butter over medium heat. Add the slices of Canadian bacon or ham and cook until warmed and lightly browned. Place one slice on each prepared base.

3. Poach the Eggs

• Fill a saucepan with about 3 inches of water and bring to a light simmer.
• Add vinegar (to help the egg whites set).
• Crack each egg into a small bowl.
• Gently slide each egg into the simmering water.
• Poach for 3 minutes for a runny yolk or longer for firmer eggs.
• Remove with a slotted spoon and gently blot dry.

4. Make the Keto Hollandaise Sauce

• In a blender, combine the egg yolks and lemon juice.
• Blend for 20 seconds, then slowly drizzle in the hot melted butter while blending on low speed.
• Continue blending until the sauce is thick and creamy.
• Season with salt and pepper.

5. Assemble the Keto Eggs Benedict

• Place your toasted base on a plate.
• Add the Canadian bacon or ham.
• Place a poached egg on top.
• Generously drizzle with the keto Hollandaise sauce.
• Garnish with fresh chives or parsley if desired.

Tips for the Best Keto Eggs Benedict

• Don’t Overheat the Sauce: Slowly adding the butter prevents the eggs from scrambling.
• Customize Your Base: Cloud bread or grilled portobello mushrooms can make great gluten-free, low-carb bases.
• Make it Dairy-Free: Substitute dairy-free butter and use avocado as a base.

Click Here to Get Ketogenic Fat Loss Diet 101

Nutrition Information (Per Serving)

Values are approximate.

• Calories: 350
• Net Carbs: 3g
• Fat: 28g
• Protein: 21g

Final Thoughts

This Keto Eggs Benedict recipe proves you don’t have to miss out on your breakfast favorites while eating low-carb. Rich in flavor, easy to make, and packed with healthy fats, it's a perfect way to start your day on a keto diet. Enjoy this satisfying keto breakfast for your next weekend brunch or a special treat any morning!