Top 3 Easy Keto Recipes For Breakfast

Whole day Keto Breakfast

Ingredients

½ average avocado

2 large Portobello mushrooms

pinch freshly ground black pepper

1 large egg

1 tbsp butter or ghee

fresh herbs for garnish

salt to taste

Recipe

Place a medium-sized skillet on the stove.

Now saute mushrooms in the skillet for about 7 minutes.

Add salt, oil, and pepper to the skillet. Cook for another 7 minutes.

Fry the eggs in a different pan and serve with mushrooms.

Enjoy!

Chia Pumpkin Pudding

Ingredients

¼ cup coconut milk 

¼ cup water or almond milk 

¼ cup chia seeds, whole or ground

½ tsp pumpkin pie spice mix 

¼ cup pumpkin purée 

5-10 drops Stevia extract

1 tbsp Erythritol or Swerve, powdered

Recipe

Take a medium sized bowl and mix all the ingredients in it.

Set aside for about 15 - 20 minutes.

Top with pumpkin spice mix.

Serve and enjoy!

Butternut squash soup

Ingredients

1 small white onion, diced
2 garlic cloves, smashed

3 celery stalks, chopped

1 large carrot, chopped

1/2 large butternut squash, cubed

2 bay leaves

1 tsp dried oregano

1/4 tsp dried thyme

1/2 tsp cumin

1/4 tsp ground sage

1/2 tsp pink Himalayan salt

3 cups bone broth

2 tbsp-1/4 cup coconut oil 

2-3 tbsp grass fed collagen 

Fresh chopped herbs, cracked pepper, pumpkin seeds for garnish 

Recipe

Start the instant pot and press the “sauté” button.

Add the veggies to the pot. Once the veggies become soft, add 1/2 tsp unrefined salt.

Add garlic in the veggies and cook for about 2 minutes.

Add spices and bay leaves. Combine well.

Add the broth and stir well.

Stop the sauté button by pressing the “cancel” button.

Put the lid on your instant pot and lock it.

Turn the steam release to “sealing”.

Now, press the manual button and set the cooking time for 10 minutes.

Once the soup is ready, you will hear a beep. The cooking mode will be changed to “Keep warm”.

After 10 minutes, press “cancel”.

Set the steam handle on “venting”.

Once the pressure has been released, open the instant pot.

Use an immersion blender to process the soup.

Pour the soup into bowls and garnish it with chopped herbs.

Enjoy!

Nutritional information (per serving):  118 Cal, 5.2 g total fat (3.9 g sat. fat), 0 mg chol., 145 mg sodium, 5.8 g carb., 1.2 g fiber, 12.6 g protein.