Ingredients:
-1 cup macadamia nuts, unsalted and roasted if desired
-5 eggs
-1 cup coconut butter
-½ teaspoon kosher salt
-1 teaspoon baking soda
-Zest of ½ lemon
-1 tablespoon fresh lemon juice
-1–2 tablespoons everything bagel seasoning
Preheat your oven to 350°F and make sure the oven rack is set in the middle. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. Next, while the machine is off, add the baking soda and lemon zest and juice, and process for 10–15 seconds.
Spray some non-stick cooking spray in a bagel or donut pan. Add the batter to a large zip-top bag, cut off one of the corners, and pipe the batter into the tin. Tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like, and use your finger to gently press it down into the batter so it does not fall off. Bake in the oven for about 22 minutes or until nicely golden brown on top. Remove from the oven, allow to sit in the tin for 5 minutes, and then transfer to a cooling rack for 15 minutes.
Slice the bagels and enjoy!
Storage and reheating: Bagels will keep for three days in the fridge in an airtight container or can be frozen for three months.
“These bagels just made my breakfast. Eggs, bacon, bagel, cream cheese!! Yaasss honey! These taste even better the next day!” —Robyn R.
Prep Time: 10 minutes • Cooking Time: 25 minutes • Makes: 2 meals
I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up.
Tip
When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor.
To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube.
Ingredients:
-1 green bell pepper, sliced
-½ cup red onions, diced
-4 cloves garlic, minced
-¼ cup roasted assorted bell peppers
-1 teaspoon smoked paprika
-1 teaspoon cumin
-½ teaspoon cayenne pepper
-20 ounces of canned tomatoes, chopped
-4 eggs
-¼ cup feta cheese, crumbled
-Fresh mint, minced
-Parsley, minced
-Kosher salt and fresh pepper
-Olive oil
Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set.
Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty.
Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.
Prep Time: 5 minutes • Cooking Time: 30 minutes • Makes: 10 egg bites
I really like the sous vide egg bites from Starbucks, but I hate paying $4.75 for an order of two. So, I decided to make a homemade keto version that not only tastes better, but also only costs $1.27 for two. As you can tell by the fan comments, people were very pleased!
Tip
This recipe works best with a silicone muffin pan. The egg bites just slide right out, which doesn’t always happen with the metal muffin tins.
To watch the video tutorial for this recipe, search “FlavCity egg bites” on YouTube.
Ingredients:
-10 eggs
-1 cup of shredded Gruyère or Swiss cheese
-½ cup full-fat cottage cheese
-½ teaspoon kosher salt
-Couple cracks of fresh black pepper
-4 slices of cooked paleo (sugar-free) bacon
First, make sure to cook the slices of bacon before making the egg bites. Next, preheat the oven to 300°F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy. Spray a regular-size muffin tin with non-stick spray and fill each cup ¾ the way to the top with the egg mixture. Divide the chopped bacon equally among the muffin tins and bake in the oven for 30 minutes or until the center of the egg bites are just set. Remove from the oven and let cool for 5 minutes; then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!
Storage and reheating: Store the egg bites in the fridge for three days or freeze for two to three months. Reheat in a microwave or warm oven.