#ketobrunch

This Keto Zucchini Frittata tastes great and fills you up. You can eat it for breakfast, brunch, or dinner. It's low in carbs and great for people on a ketogenic diet because it's full of zucchini and cheese.

Ingredients: 6 large eggs. 2 medium zucchinis, thinly sliced. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon dried thyme. 1/4 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Set a pan on medium heat and add the olive oil. Saut the zucchini slices for about 5 minutes, or until they are soft. If you want, you can add red pepper flakes, garlic powder, thyme, oregano, salt, and black pepper. Whisk the eggs, mozzarella cheese, and Parmesan cheese together in a bowl. Add the egg mix to the skillet with the cooked zucchini. Wait two to three minutes for the edges to start to set. Place the skillet in an oven that has already been heated and bake for 10 to 12 minutes, or until the frittata is set and the top is just a little golden. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy fluffy and delicious pancakes while staying low carb with this keto-friendly recipe. Almond flour and cream cheese create a satisfying texture without the guilt of traditional pancakes. Perfect for a hearty breakfast or brunch.

Ingredients: 2 eggs. 2 oz cream cheese, softened. 1/4 cup almond flour. 1/2 tsp baking powder. 1/2 tsp vanilla extract. 1 tbsp erythritol or sweetener of choice. Butter or coconut oil for cooking.

Instructions: In a mixing bowl, beat the eggs until fluffy. Add softened cream cheese, almond flour, baking powder, vanilla extract, and erythritol. Mix until smooth batter forms. Heat a non-stick skillet or griddle over medium-low heat and grease with butter or coconut oil. Pour batter onto the skillet to form pancakes of desired size. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown. Repeat with the remaining batter. Serve warm with sugar-free syrup or toppings of choice.

Prep Time: 5 minutes

Cook Time: 10 minutes

If you're on the keto diet, these cauliflower waffles are a great alternative to regular waffles. They taste great and are crispy on the outside and soft on the inside. Great for a low-carb brunch or breakfast!

Ingredients: 4 cups riced cauliflower. 2 large eggs. 1/2 cup shredded mozzarella cheese. 2 tablespoons almond flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Cooking spray or oil for greasing waffle iron.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, mix together riced cauliflower, eggs, mozzarella cheese, almond flour, garlic powder, onion powder, salt, and pepper until well combined. Spray or brush the waffle iron with cooking spray or oil. Scoop cauliflower mixture onto the preheated waffle iron, spreading it evenly. Close the waffle iron and cook until the waffles are golden brown and crisp, about 5-7 minutes. Carefully remove the waffles from the waffle iron and repeat with remaining cauliflower mixture. Serve hot with your favorite keto-friendly toppings or sauces.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy these fluffy keto waffles as a guilt-free breakfast or brunch option. They're low in carbs and high in flavor, making them perfect for anyone following a ketogenic diet.

Ingredients: 2 large eggs. 2 tablespoons almond flour. 2 tablespoons coconut flour. 2 tablespoons unsalted butter, melted. 2 tablespoons unsweetened almond milk. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Sweetener of your choice, to taste e.g., erythritol or stevia.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract. In another bowl, mix the almond flour, coconut flour, baking powder, salt, and your choice of sweetener. Combine the wet and dry ingredients, stirring until a smooth batter forms. Lightly grease the waffle iron with cooking spray or additional butter. Pour the batter onto the preheated waffle iron and spread it evenly. Close the waffle iron and cook until the waffles are golden brown and crispy usually 3-5 minutes, depending on your waffle iron. Carefully remove the waffles and serve them hot with your favorite keto-friendly toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes