Keto Eggs Benedict is a low carb, high fat version of the classic Eggs Benedict. If you follow a ketogenic diet, or are just looking for a tasty breakfast that is easy to prepare and won’t break the bank then this recipe is for you.
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Instructions
Keto English Muffins
In a bowl fit for a stand mixer, combine water, honey, and yeast. Let sit for 5 minutes. In a separate small bowl, combine almond milk and 1 tsp vinegar, let sit. Add Ketonia mix to the yeast water along with the butter, oil, and salt.
Attach the paddle to your stand mixer and mix ingredients on low until just combined. Then increase the speed to medium and beat for 5 minutes. The dough should be wet and sticky but smooth.
Once the dough has rested overnight, empty it onto the counter and divide the dough into 8 equal sections*. Roll each section into a ball and press them slightly flat. Place them on the skillet you will be cooking them on (unheated) and if you have english muffin rings, you will put them on now. Cover with saran wrap and a kitchen towel. Let rise for 1 hour.
After you have let your dough rise, begin to heat the skillet on medium-low, about 300*. Cook each side for about 12 minutes. You can remove the rings when you flip them. Cook for a total of 24 minutes or until the internal temperature reaches 205-210*. Let cool completely before slicing. Freeze what your not using for up to 2 months.
Hollandaise Sauce
On a double boiler*, whisk your egg yolks and vinegar. Whisk briskly until it starts to foam but make sure it doesn't get too hot and cook the eggs. Remove the bowl off the heat and slowly whisk in your melted butter. Whisk until completely combined and has a thick consistency. Mix in the salt, pepper, and lemon juice to taste. If the sauce is too thick, add some water.
Egg Topping
Over medium heat, add a little bit of butter to a frying pan and fry the slices of canadian bacon until crispy, set aside. On the same pan, toast your halved english muffins on both sides. add more butter if desired.
While your toasting your english muffins, bring a pot of water to a boil and add white vinegar to the water. Break an egg into a small bowl or cup. Mix the simmering water slightly to create a swirl and gently place your egg directly into the water. Let it cook for about 3 minutes or until it floats up the to top. Remove the egg with a slotted spoon and set on a paper towel to dry while you cook the rest of the eggs.
Place english muffins, cut side up, and top with crispy canadian bacon and a poached egg. Cover with hollandaise sauce and sprinkle with paprika
Notes
*To divide the dough you can either eyeball it or weigh the dough and divide the total weight by 8.*You can make a double boiler by filling a pot with a couple inches of water and placing a stainless steel bowl on top. Make sure the water doesn't touch the bottom of the bowl. Simmer water on stove.
Nutrition Facts
Keto Eggs Benedict
Serving Size
2 halves
Amount per Serving
Calories
1227.17
% Daily Value*
Fat
98.07
g
151
%
Sodium
2837.28
mg
123
%
Carbohydrates
20.7
g
7
%
Fiber
18.22
g
76
%
Sugar
0.65
g
1
%
Protein
64.9
g
130
%
Iron
5.84
mg
32
%
Net Carbs
2
G
* Percent Daily Values are based on a 2000 calorie diet.