Keto Eggs Benedict

Breakfast

Classic eggs benedict made keto-friendly! Perfectly poached eggs with Canadian bacon on cloud bread, topped with rich hollandaise sauce. An elegant breakfast that feels indulgent while staying low-carb.

Prep: 20 min Cook: 20 min Servings: 2 Rating: ★★★★☆ Keto
650 cal 30g protein 55g fat 3g net carbs

Ingredients

For the Cloud Bread: 3 large eggs (separated) 3 oz cream cheese (softened) 1/4 tsp cream of tartar Pinch of salt

For the Eggs Benedict: 4 large eggs (for poaching) 4 slices Canadian bacon or ham 1 tbsp white vinegar (for poaching water)

For the Hollandaise Sauce: 3 egg yolks 1 tbsp lemon juice 1/2 cup butter (melted, still warm) Pinch of cayenne pepper Salt to taste

Garnish: Fresh chives or parsley Paprika

Instructions

Make Cloud Bread First:

  1. Preheat oven to 300°F. Line baking sheet with parchment paper.
  2. Separate eggs. Beat egg whites with cream of tartar until stiff peaks form.
  3. In separate bowl, mix egg yolks, cream cheese, and salt until smooth.
  4. Gently fold egg whites into yolk mixture (don't overmix).
  5. Spoon into 4 rounds on baking sheet. Bake 25-30 minutes until golden. Cool completely.

Make Hollandaise Sauce:

  1. In blender or bowl, combine egg yolks and lemon juice. Blend 30 seconds.
  2. With blender running on low, VERY slowly drizzle in warm melted butter until thick and creamy.
  3. Season with salt and cayenne. Keep warm (not hot) until ready to serve.

Poach Eggs:

  1. Fill large saucepan with 3 inches water. Add vinegar, bring to gentle simmer (not boiling).
  2. Crack each egg into small bowl. Create gentle whirlpool in water with spoon.
  3. Slide egg into center of whirlpool. Cook 3-4 minutes for runny yolk.
  4. Remove with slotted spoon, drain on paper towel.

Cook Canadian Bacon:

  1. Heat skillet over medium heat. Cook Canadian bacon 1-2 minutes per side until edges crisp.

Assemble:

  1. Place cloud bread rounds on plates.
  2. Top each with Canadian bacon slice.
  3. Place poached egg on top.
  4. Generously spoon hollandaise sauce over egg.
  5. Garnish with fresh herbs and paprika.
  6. Serve immediately!

Tips:

  • Make cloud bread ahead (stores 2 days in airtight container)
  • Hollandaise can be kept warm in bowl over warm water (not boiling)
  • If hollandaise breaks, add 1 tsp warm water and whisk vigorously
  • For easier poaching, use fresher eggs (whites hold together better)
  • Can substitute ham or crispy bacon for Canadian bacon

Added by claude