Carbohydrates are abundant in many of the most popular morning foods, from bagels to toast to biscuits and gravy.

Deciding what to eat for your morning meal can be challenging if you follow a low carb or ketogenic diet.

Fortunately, many breakfast alternatives are low in carbohydrates while being flavorful.

Here are 20 low carb breakfast dishes to start your day on the right foot.

1–8. Egg dishes

1. Spinach and goat cheese omelet

Ingredients

• Three large eggs
• Two tablespoons (30 mL) of heavy cream
• One cup (30 g) of spinach
• One ounce (28 g) of goat cheese
• One tablespoon (14 g) of butter
• salt and pepper to taste

Directions

1. In a mixing dish, combine the eggs, heavy cream, salt, and pepper and put aside.
2. In a skillet over medium heat, melt the butter and sauté the spinach. Stir the spinach periodically until it is dark green and wilted. Set aside after removing from the pan.
3. Cook the egg mixture in a skillet over medium heat.
4. When the eggs begin to set, turn them over with a spatula.
5. Half of the omelet should be filled with spinach and goat cheese. Fold the omelet in half and serve after it has set.

2. Veggie frittata

Ingredients

• Six large eggs
• 1/3 cup (80 mL) of milk
• pepper and salt to taste
• Fuor cloves of garlic, minced
• Two cups (60 g) of kale, chopped
• Two cups (300 g) of bell peppers, chopped
• One ounce (28 g) of crumbled feta
• One tablespoon (15 mL) of olive oil

Directions

1. Preheat the oven to 400°F.
2. Then, put aside the eggs, milk, minced garlic, salt, and pepper.
3. Heat the olive oil over medium heat in a 10-inch (25-cm) oven-safe skillet. Cook, stirring occasionally, until the kale and bell peppers are softened, about 5-7 minutes.
4. Pour in the egg mixture and turn the skillet to distribute it properly. Sprinkle the feta over top.
5. Bake in the skillet for 15-20 minutes, or until the eggs are set; slice, then season, and serve.

3. Baked avocado eggs

Ingredients

• One avocado
• Two large eggs
• pepper and salt to taste
• optional toppings, such as bacon bits, chives, cheese, cilantro, or tomatoes

Directions

1. Preheat the oven to 400°F.
2. Cut the avocado in half, remove the pit, then use a spoon to scoop some flesh from the center to widen the hole.
3. Fill each gap with one egg.
4. Season with salt and pepper, then top with your preferred toppings.
5. Bake for 10-15 minutes before serving.

4. Shakshuka

Ingredients

• Six large eggs
• One onion, diced
• One red bell pepper, diced
• Three cloves of garlic, minced
• a 28-ounce (794-g) can of crushed tomatoes
• pepper and salt to taste
• One tablespoon (7 g) of paprika
• 1/2 teaspoon (1 g) of red chili powder
• One teaspoon (2 g) of cumin
• Two ounces (57 g) of crumbled feta
• One bunch of cilantro, chopped

Directions

1. Heat the oil in a pan over medium heat. Sauté chopped onions and bell peppers for 3-5 minutes or until transparent.
2. Pour the canned tomatoes and liquid into the pan. Bring the mixture to a simmer after adding the minced garlic, salt, pepper, and spices.
3. Make six tiny holes in the mixture with a spoon and break one egg into each.
4. Cover the pan and heat for 5-10 minutes or until the eggs are done to your liking.
5. Serve with feta and cilantro on top.

 5. Broccoli and bacon crustless quiche

Ingredients

• Six large eggs
• One cup (240 mL) of milk
• One cup (90 g) of broccoli, chopped
• Four slices of bacon, chopped
• 3/4 cup (85 g) of shredded cheddar cheese
• Two tablespoons (30 mL) of olive oil
• pepper and salt to taste

Directions

1. Preheat the oven to 350°F.
2. Cook the bacon for 5-10 minutes, or until crispy, in a pan over medium heat. Place it on a platter lined with paper towels.
3. Sauté the chopped broccoli in the pan for 3-4 minutes with olive oil. Arrange the broccoli and bacon in an equal layer at the bottom of a greased 9-inch (23-cm) pie plate.
4. Milk: Whisk the eggs, pepper, and salt in a small bowl. Pour the egg mixture into the pie plate and sprinkle with the cheese.
5. Cook for 30–35 minutes or until the eggs are firm. Allow to cool before slicing and serving.

6. Zoodle egg nests

Ingredients

• Two zucchinis, spiralized
• Two large eggs
• One tablespoon (30 mL) of olive oil
• pepper and salt to taste
• optional toppings, such as feta cheese, red pepper flakes, or sliced avocado

Directions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a skillet and sauté the zucchini for 2-3 minutes or until soft.
3. Make a nest with the spiralized zucchini in a pan. Bake for 5 minutes, then crack an egg in the center and season with pepper and salt.
4. Serve with chosen toppings.

7. Veggie egg cups

Ingredients

• 12 large eggs
• 1/3 cup (80 mL) of milk
• 1/4 cup (29 g) of red onion, diced
• One cup (70 g) of mushrooms, diced
• One cup (150 g) of bell peppers, diced
• 1/2 cup (90 g) of tomatoes, diced
• One cup (110 g) of shredded cheese
• Two tablespoons (30 mL) of olive oil
• pepper and salt.

Directions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a skillet and sauté the veggies for 5 minutes or until softened.
3. Fill a 12-cup muffin tray halfway with veggies and cheese.
4. Combine the eggs, milk, pepper, and salt in a small mixing dish. Distribute the mixture evenly among the muffin cups.
5. Cook for 20-25 minutes until the center is set, then cool before serving.

8. Scrambled eggs with turkey sausage

Ingredients

• Two large eggs
• Two tablespoons (30 mL) of heavy cream
• One tablespoon (14 g) of butter
• pepper and salt to taste
• One turkey sausage patty

Directions

1. Whisk the eggs, salt, heavy cream, and pepper in a small bowl.
2. Over medium-low heat, melt the butter and add the egg mixture.
3. Use a spatula to push the eggs from side to side and break up the curds after the edges of the eggs begin to harden. Continue cooking until the eggs are almost done, then remove from heat.
4. Over medium heat, cook the turkey sausage patty in a skillet and serve over scrambled eggs.

9–12. Sweets and baked goods

9. Low carb pancakes

Ingredients

• Two large eggs
• Two ounces (57 g) of cream cheese
• 1–2 teaspoons (2–4 g) of stevia
• One teaspoon (5 mL) of vanilla extract
• Two tablespoons (30 mL) of olive oil

Directions

1. Blend or process the ingredients in a blender or food processor until smooth.
2. Heat the olive oil in a pan over medium heat.
3. Pour 1/4 of the batter and cook for 2-3 minutes or until golden.
4. Cook for 1 minute on the other side or until golden.
5. Repeat with the remaining batter and serve with butter, sugar-free jam, fresh berries, sugar-free syrup, or yogurt.

10. Sugar-free granola bars

Ingredients

• 1/2 cup (75 g) of almonds
• 1/2 cup (60 g) of walnuts
• 1/4 cup (40 g) of hemp seeds
• 1/4 cup (23 g) of unsweetened coconut flakes
• 1/4 cup (43 g) of sugar-free chocolate chips
• 1/4 cup (60 g) of almond butter
• One large egg
• Four tablespoons (48 grams) of monk fruit extract
• Two teaspoons (10 mL) of vanilla extract
• a dash of salt

Directions

1. Preheat the oven to 350°F.
2. In a food processor, combine the almonds and walnuts. Pulse a few times until the nuts are finely minced.
3. Combine the chopped nuts, hemp seeds, chocolate chips, coconut flakes, salt, and monk fruit in a large mixing bowl.
4. Separately, combine the egg, vanilla essence, and almond butter. Pour the mixture into the giant mixing bowl with the nuts and seeds.
5. Press the granola mixture firmly into a baking sheet lined with parchment paper until it is incredibly compact.
6. Bake for 15-20 minutes before cutting and serving or until thoroughly set.

11. Low carb protein muffins

Ingredients

• Two cups (224 g) of almond flour
• ¼ cup (30 g) of low carb protein powder
• ½ cup (100 g) of granulated sugar substitute, such as monk fruit
• One teaspoon (5 g) of baking powder
• Four tablespoons (56 g) of butter, melted
• ½ cup (120 mL) of unsweetened nut milk
• Three large eggs
• One teaspoon (5 mL) of vanilla extract
• 2/3 cup (115 g) of sugar-free chocolate chips

Directions

1. Preheat the oven to 350°F.
2. Cupcake liners should be used to line a muffin tray.
3. Combine the almond flour, protein powder, sugar alternative, and baking powder in a large mixing bowl.
4. Slowly incorporate the melted butter, nut milk, eggs, vanilla extract, and chocolate chips.
5. Fill each muffin cup halfway with batter. Cook for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

12. Almond flour waffles

Ingredients

• ½ cup (56 g) of almond flour
• Four large eggs
• One teaspoon (5 g) of baking powder
• Two tablespoons (24 g) of monk fruit extract
• 1/3 cup (82 g) of Greek yogurt
• One tablespoon (14 g) of butter, melted

Directions

1. Blend the ingredients in a blender or food processor until smooth.
2. Preheat the waffle maker. Bake until the waffles are golden brown and crispy around the edges, about 1/4 of the batter.
3. Repeat with the remaining batter and serve with berries, sugar-free syrup, or sugar-free jam on top.

13–14. Pudding and yogurt

13. Coconut chia pudding

Ingredients

• ¾ cup (180 mL) of coconut milk
• ¼ cup (43 g) of chia seeds
• ½ tablespoon (7 mL) of sugar-free maple syrup
• ½ teaspoon (2.5 mL) of vanilla extract

Directions

1. In a medium mixing bowl, combine all of the ingredients.
2. Refrigerate the mixture overnight or for at least 6-8 hours.
3. Serve as is or top with your favorite toppings, nuts, such as fresh fruit, or seeds.

14. Yogurt with fruit

Ingredients

• One cup (245 g) of Greek yogurt
• ½ cup (83 g) of your favorite low carb fruit, blackberries, such as strawberries or raspberries
• optional toppings, such as almonds, chia seeds, walnuts, or flaxseeds

Directions

1. Combine the yogurt and fresh fruit in a mixing bowl. If preferred, garnish with nuts and seeds before serving.

15–16. Vegetable dishes

15. Breakfast salad

Ingredients

• Two cups (60 g) of spinach
• Two hard-boiled eggs
• One ounce (28 g) of mozzarella
• One Roma tomato, diced
• half of an avocado, sliced
• Two tablespoons (30 mL) of olive oil
• One tablespoon (15 mL) of lemon juice
• pepper and salt

Directions

1. Layer the spinach, eggs, cheese, tomatoes, and avocados in a bowl.
2. To create the dressing, combine the olive oil, lemon juice, and a pinch of pepper and salt in a mixing bowl.
3. Serve the salad with the sauce drizzled over it.

16. Loaded bell peppers

Ingredients

• Two large bell peppers
• Four large eggs
• ½ cup (55 g) of shredded cheese
• pepper and salt
• Two strips of bacon, cooked and crumbled
• One cup (30 g) of spinach, chopped

Directions

1. Preheat the oven to 350°F.
2. Remove the stalk and seeds from each bell pepper by cutting it in half lengthwise. Place them on a baking sheet that has been buttered and set aside.
3. Whisk the eggs, bacon, spinach, pepper, salt, and ¼ cup (28 g) of cheese in a small bowl.
4. Spoon the egg mixture equally into each bell pepper. Garnish with the remaining cheese.
5. Bake the eggs for 35-45 minutes or until they are set.

17–18. Vegan dishes

17. Tofu scramble

Ingredients

• 16 ounces (454 g) of extra-firm tofu
• Two tablespoons (22 g) of nutritional yeast
• Two tablespoons (28 mL) of olive oil
• half of a red onion, chopped
• half of a bell pepper, chopped
• Four cloves of garlic, minced
• Two cups (60 g) of spinach, chopped
• pepper and salt

Directions

1. Drain the tofu and remove any excess moisture by patting it dry, placing it on a dish covered with a paper towel, and pressing it for 10-15 minutes.
2. In a bowl, crush the tofu into tiny pieces using a fork and put aside.
3. Heat the olive oil in a skillet over medium heat and sauté the onions and garlic for 2-3 minutes.
4. Combine the bell pepper and spinach in a mixing bowl. Sauté the spinach until it is dark green and wilted.
5. Cook for 3-4 minutes, stirring regularly, to break up big clumps of smashed tofu.
6. Before serving, stir in the nutritional yeast and season with salt and pepper.

18. Keto avocado toast

Ingredients

• Two slices of low carb bread
• One avocado
• juice from half of a lemon
• pepper and salt

Directions

1. Mash the avocado with a fork and mix the lemon juice, salt, and pepper in a small bowl.
2. Toasted low carb bread with this avocado topping.

19–20. Fruit and smoothies

19. Green smoothie

Ingredients

• Two cups (60 grams) of spinach
• half of an avocado
• One cup (165 g) of strawberries
• 1 – 1.5 cups (240–350 mL) of unsweetened almond milk
• One scoop of low carb protein powder (optional)

Directions

1. Blend the ingredients in a blender until smooth.

20. Apples with peanut butter

Ingredients

• One apple, cut into rings
• Two tablespoons (30 g) of peanut butter
• optional toppings, such as chopped almonds, walnuts, pecans, or sugar-free chocolate chips

Directions

1. Distribute the peanut butter evenly over the apple rings.
2. Sprinkle with your preferred toppings and serve.

Read this Article About 5 Reasons to use Green Smoothies To Lose Weight, Boost Energy, And Look Years Younger

The bottom line

A selection of delectable, healthy, low carb breakfast alternatives may liven up your day.

Experiment with any of the dishes above to cut back on carbs and diversify your diet. You may also get creative in the kitchen and substitute your favorite ingredients to personalize these low carb recipes.

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