5 low-carb breakfasts to lose weight

529 points
5 low carb breakfasts to lose weight

Bread. Bagels. Cereal. If you’re starting your day with these carb-packed foods, you’re not paying attention to the latest nutritional science. From aiding weight loss to increasing exercise endurance, recent studies have linked low-carb eating to a variety of health benefits. So, the following low carb breakfasts They will be a great ally for you who are looking to improve your performance by losing weight.

If you’re skeptical about making your mornings low-carb, it’s backed by research that a low-carb breakfast can boost your metabolism, can keep you feeling full longer, can increase your endurance, can help you lose fat bad among other beneficial things.

To help ease the transition, today we’re giving you some ideas for healthy low carb breakfast that will help you start the day on the right foot.

Eggplant slices with eggs


  • 2 tablespoons olive oil
  • 1/2 medium yellow onion
  • 225 grams of fresh or farm cheese cut into cubes
  • 1 medium eggplant, diced
  • 8 large eggs
  • 4 tablespoons butter, to fry
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste

The execution

  1. Measure and prepare all the ingredients.
  2. In a skillet over medium heat, add the olive oil and onion. Sauté until onion is soft.
  3. Add the eggplant and cheese to the skillet and cook until all is golden brown, stirring occasionally. Season with salt and pepper to taste. When you’re done, place the Cortadillo on a plate and cover it to keep it warm.
  4. Cook the eggs as you like using the butter.
  5. Put the eggs on the cut aubergine. Serve with remaining butter from skillet and Worcestershire sauce. Season with additional salt and pepper if desired.

This makes a total of 4 servings. Each serving has 554 calories, 43.6 g fat, 6.0 g net carbs, and 36.1 g protein.

Hemp Spice Overnight Oats


  • 1/3 cup canned coconut milk
  • 1/3 cup of brewed coffee
  • 1/2 cup hemp hearts
  • 2 tablespoons pumpkin puree
  • 1 tablespoon chia seeds
  • 1 tablespoon of MCT oil
  • 2 teaspoons of powdered erythritol
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • sea ​​salt to taste
  • 2 tablespoons walnuts, chopped
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsweetened carton coconut milk, as needed to thin


  1. Measure and prepare all the ingredients.
  2. Add all ingredients (except chopped nuts, cinnamon, and coconut milk) to a lidded container. Stir until combined, then cover the bowl with a lid and let sit in the refrigerator overnight, or at least 8 hours.
  3. The next morning, mix the coconut milk (from the can) until you get the desired consistency.
  4. Top with chopped walnuts and a sprinkle of cinnamon. Enjoy!

This makes a total of 2 servings. Each serving has 444 calories, 41.3 g fat, 5.1 g net carbs, and 15.4 g protein.

Pancakes with cream cheese topping

Ingredients for cream cheese topping:

  • 225 grams of cream cheese
  • 2 tablespoons olive oil
  • 2 tablespoons pesto
  • 1/2 medium red onion, thinly sliced
  • Salt and pepper to taste

For pancakes:

  • 5 large eggs
  • 250 grams of cottage cheese
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon minced garlic
  • Salt to taste
  • 2 tablespoons of butter for frying


Gather and prepare all ingredients.

  1. In a bowl, prepare the cream cheese topping by mixing the cream cheese, pesto, and half the olive oil. Stir until well combined and set aside.
  2. Make the pancake batter below. In a bowl, add the eggs, cottage cheese, psyllium husk powder, minced garlic, and salt to taste. Blend until it has a smooth consistency and then let it sit for about 10 minutes.
  3. In a skillet, melt the butter over medium heat. Pour the pancake batter into the pan, forming small circles about 3 inches in diameter. Fry pancakes on both sides until golden brown.
  4. Place pancakes on a plate and top with cream cheese topping, sliced ​​onion and remaining olive oil. Season additionally with salt and pepper if desired. Enjoy!

This makes a total of 4 servings. Each serving has 512 calories, 43.7 g fat, 7 g net carbs, and 19.8 g protein.

Keto Mushroom Omelettes


  • 3 large eggs
  • 2 butter spoons
  • 30 grams of cheddar cheese, grated
  • 1/4 medium red onion, diced
  • 80 grams cremini mushrooms, sliced
  • Salt and pepper to taste


  1. Prepare the ingredients: grate the cheese, cut the mushrooms and chop the onion.
  2. In a bowl, break the eggs and add a little salt and pepper to taste. Beat with a fork until all mixed and slightly foamy.
  3. Melt the butter in a frying pan. Add the chopped red onion and sliced ​​mushrooms to the skillet. Season to taste, then cook until mushrooms are tender, stirring occasionally. Pour the egg mixture on top, making sure it gets in between the onions and mushrooms.
  4. When the tortilla is starting to be set on the sides and bottom, but still raw on top, sprinkle the cheddar cheese on top.
  5. Using a spatula, carefully reach under the tortilla and fold it in half.
  6. When the tortilla is golden on the bottom, remove from the pan and serve hot.

This makes a total of 1 serving. Each serving has 586 calories, 48.2 g fat, 6.9 g net carbs, and 29.7 g protein.

Keto Mushroom Sausage


450 grams of pork sausage without nitrites
450 grams of cremini mushrooms
2 tablespoons olive oil
1 cup grated mozzarella cheese
2 medium green onions, to decorate


1. Gather and prepare all the ingredients. Turn oven to grill to preheat. Pour half of the olive oil into a cast iron skillet and turn the stove to medium heat.
Wash the mushrooms, dry them well with a paper towel and cut them into slices.

2. On stovetop, cook sausages in cast-iron skillet over medium-high heat until browned and cooked through. Once they are fully cooked, remove the sausages from the skillet and place them on a cutting board.

3. Add the rest of the olive oil to the pan, then add the mushrooms and cook the mushrooms until golden brown.

4. While the mushrooms are cooking, using a diagonal cut, chop the pork sausage on a cutting board.

5. Once the mushrooms are fully cooked, add the minced pork sausage to the skillet and sprinkle with mozzarella cheese. Put it in the oven on the grill until the cheese begins to melt. Watch the oven carefully, the cheese melts fast!

6. Remove from the oven and decorate with chives.

This makes a total of 6 servings. Each serving has 364 calories, 29.3 g of fat, 4.3 g of net carbs, and 20.1 g of protein.

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529 points