Frittata Muffin

Frittata Muffin Recipe

  • Servings: 6-12
  • Difficulty: easy
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Yummy eggs


  • 6 eggs
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup shredded cheddar cheese (4 oz)
  • 3/4 cup chopped zucchini
  • 1/4 cup chopped red bell pepper
  • 2 tbsp. chopped onion
  • 3 slices chopped cooked bacon or sausage


  1. Heat oven to 350F
  2. Beat eggs, milk, salt and pepper in medium bowl until well blended. Add cheese, zucchini, bell pepper, onion and cooked bacon or sausage; mix well.
  3. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  4. Bake till set, 20-22 minutes.
  5. Cool on wire rack 5 minutes. Remove from cups; serve warm.

Recipe Courtesy of Incredible Egg

Keto Belgian Waffles

Keto Belgian Waffles

  • Servings: 3
  • Difficulty: easy
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Wonderful and Easy Breakfast


  • 1/3 cup coconut flour
  • 8 oz cream cheese (softened)
  • 6 large eggs
  • 1 tablespoon maple flavor
  • 1/2 teaspoon baking powder
  • 4 teaspoons Swerve or Monkfruit Sweetener
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum


  1. Pour the 1/3 cup coconut flour into a large mixing bowl or a food processor
  2. Place the softened cream cheese in next.
  3. Pour the maple flavor on top.
  4. Crack the 6 large eggs and add to the mixture
  5. Add the Monkfruit or Swerve Sweetener, baking powder and xanthan gum and blend thoroughly.
  6. Pre-heat your waffle iron and spray with either avocado cooking spray or your preferred non-stick spray.
  7. You will probably need to cook this waffle on the iron’s darker settings, about 3/4 of the way dark is about right on my waffle iron.
  8. Cook for about 4 minutes or until the waffle iron tells you it is ready.
  9. Plate them and smother with butter or toppings of your choice.
Recipe Courtesy of

Keto Cranberry Pecan Biscotti

Keto Cranberry Pecan Biscotti

  • Servings: 15 biscotti
  • Difficulty: Medium
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Low Carb almond flour biscotti studded with cranberries and pecans. A perfect sugar free and gluten free treat!


  • 2 cups almond flour
  • 1/2 cup granular Swerve Sweetener
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum (can also sub 1 tbsp. coconut flour)
  • 1 tbsp. orange zest
  • 1/4 cup butter melted
  • 1 large egg lightly beaten
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped pecans
  • 1/4 cup sugar-free dried cranberries
  • Chocolate Dip
  • 3 ounces sugar-free dark chocolate chopped
  • 1/2 ounce cocoa butter (or 1 tbsp. coconut oil)


  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.
  3. Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
  4. Turn dough out onto baking sheet and form into low, flat log, 10×4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
  5. With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
  6. Chocolate Dip
  7. In microwave or double boiler, melt chocolate until smooth. Dip ends of biscotti in and lay on a waxed paper lined baking sheet until set (you can chill them to set the chocolate faster).
Recipe courtesy of “”

Low Carb & Keto Apple Muffins

Apple (Zucchini) Muffin

Low Carb & Keto Apple Muffins

  • Servings: 6
  • Difficulty: Medium
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OMG Apple (Zucchini) Muffins for Breakfast or Desert


    For the Brown Butter Apple:
  • 1 tablespoon butter
  • 1 large zucchini diced (1-1/2 cups)
  • 3/4 teaspoon apple pie spice*
  • salt
  • 1-3 tablespoons golden erythritol or zylitol, to taste (I used 3 tablespoons)
  • 1-3 tablespoons lemon juice to taste (I used 3 tablespoons)
  • For the Apple Muffins:
  • 2/3 cup almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tablespoon psyllium husk powder
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon apple pie spice (see notes)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1/3 cup sweetener (I use Swerve)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons butter melted
  • 3 tablespoons water
  • 1 cup brown-butter apple


    For the Brown Butter Apple:
  1. Heat up the butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
  2. Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, its acidity is what will give it that apple kick once it’s thoroughly absorbed).
  3. Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Allow to rest for 10 minutes and enjoy (or allow to cool and keep in the fridge for 3-4 days).
  4. For the Apple Muffins

  5. Preheat oven to 350degrees. Line or grease and flour a muffin pan, set aside.
  6. Add almond flour, flaxseed meal, psyllium husk powder, baking powder, apple pie spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  7. Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
  8. Add in the dry flour mixture in two parts, alternating with the water. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in brown-butter zucchini.
  9. Scoop the batter into the prepared muffin pans, smoothing out the tops with wet fingertips.
  10. Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around 25 for me). The miffins will collapse a tad post bake as they’re weighed down by the zucchini, don’t sweat it.
  11. They can be stored at room temp for 3-4 days.

Note – 1 teaspoon apple pie spice = 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ginger and a dash of all-spice.

Avocado Bacon Crustless Quiche

Avocado Bacon Crustless Quiche

  • Servings: 6
  • Difficulty: Easy
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An Easy Way to get Your Fat and Protein for Breakfast


6 large eggs
1/4 cup milk (almond milk if you prefer)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
1/2 cup crumbled cooked bacon (about 6 slice of bacon)
1 avocado, peeled, seeded and chopped


  1. Preheat oven to 350 degrees F. Spray a standard pie plate with cooking spray.
  2. In a medium (2.5 quart) bowl, add the eggs, milk, salt and pepper. Whisk until well combined.
  3. Add the cheese, bacon and avocado. Gently stir until well mixed.
  4. Pour the egg mixture into the pie plate. If necessary, use a spoon to push some of the avocado and bacon around to ensure that it is evenly distributed throughout the quiche.
  5. Bake for 30 minutes, rotating once half way through.
  6. Let the quiche cool for 5 minutes before slicing.

Recipe Courtesy of The Wholesome Dish

Minute French Toast

Low Carb Minute French Toast

Minute French Toast

  • Servings: 1
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A Super Simple Breakfast


  • 3 tbsp plus 1 heaping tsp almond flour
  • 2 tsp coconut flour
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon (add half to batter and use the other half on top)
  • 3 tbsp sugar free maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1 egg


  1. Crack egg into coffee mug. Mix in all ingredients EXCEPT for the butter
  2. When the batter is smooth and completely mixed, then add your tablespoon of butter right into the center. No need to mix it in or melt it first
  3. Microwave for 1 to 2 minutes, depending on your microwave strength. When it’s done it should still be soft and spongy.
  4. Carefully slice it in half and stick the two halves in the toaster (I pan fry mine since it holds together better that way)
  5. Top with more butter, cinnamon, sweetener or sugar free pancake syrup.

-Recipe Courtesy of Up Late Anyway