Keto Breakfast Quiche Lorraine

This Keto Quiche marries smoky bacon, creamy eggs, and tangy mustard for the perfect texture and taste.

A great keto lunch or dinner, it can be made ahead of time and quickly reheated in the office microwave – your coworkers will be drooling over the aroma alone.

A rare keto quiche recipe that has a crust that actually tastes good. This is the type of brunch recipe that can be served for any meal and any occasion (bridal showers, baby showers, potlucks, Easter supper). 

The bonus is that you can make it ahead of time! It’s also great for those who make up their meals in bulk because you can enjoy your keto quiche lorraine as a meal over the course of several days. Serve your quiche hot or cold.

INGREDIENTS: CRUST:

1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon Celtic sea salt
1 egg SWISS SAUCE:
1 Tablespoon butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 ounce cream cheese
1 teaspoon Celtic sea salt 

FILLING:

12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks
4 eggs, beaten
3/4 teaspoon sea salt

1/8 teaspoon cayenne pepper 

INSTRUCTIONS: 

Preheat the oven to 325

degrees F.

For the tart shell: •Add together the flour, cheese and salt and mix well.
•Combine the egg and mix until the dough is well combined and stiff.
•Press pie crust into pie dish or tart pan.

•Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: •Melt butter in a medium saucepan over medium
heat.

•Add in the rest of the ingredients and mix; season with the salt and pepper.
•Meanwhile, place bacon in a large skillet, and fry over medium-high heat until
crisp. •Drain on paper towels, then slice coarsely.

•Spread bacon, into pastry shell.
•In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne
pepper. •Pour mixture into pastry shell.

•Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F and bake
an additional 30 minutes, or until a knife inserted 1 inch from edge comes out
clean.

•Let cool and enjoy!

While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come away with a very smooth, and creamy egg finish. The combination of the salty bacon and cheese, creamy eggs and sweet, dense crust is the perfect way to start off any morning with the family.

 

 

The key to a delicious quiche filling is finding the right ratio of egg to heavy cream, and I guarantee you’ll be surprised at what the perfect ratio is. I originally thought more eggs would be best, but I’ve come to realize that you want a higher portion of the filling to the made of heavy cream. 

 

This creates a creamier, softer filling texture. A 4:1 ratio will create the perfect filling base without overpowering the the other ingredients with an eggy flavor.

Loaf of Keto Pumpkin Bread

This keto pumpkin bread is moist, fluffy, and full of Fall pumpkin spices. It is gluten-free pumpkin bread that is also low carb and keto-friendly. And it is also an easy one-bowl recipe. This bread can be eaten for breakfast or dessert and is sturdy enough for toasting.

After several cans of pumpkin puree, cups of almond flour, coconut flour, etc, I finally created a recipe I am really happy with. What I especially love about this bread is how easy it is. It tastes like fall with the pumpkin flavor and spices, it’s flourless, and it’s very easy to make with a bowl and a spoon.

INGREDIENTS:

1 1/2 cup Almond Flour
3 large Egg Whites
1/2 cup Pumpkin Puree
1/2 cup Coconut Milk (from the carton) 1/4 cup Psyllium Husk Powder
1/4 cup Swerve Sweetener
2 teaspoon Baking Powder
1 1/2 teaspoon Pumpkin Pie Spice 1/2 teaspoon Kosher Salt

 

INSTRUCTIONS:

•Preheat oven to 350F
•In a medium bowl sift all dry ingredients •Put a container with 1 cup of water
on the bottom rack of oven.
•Mix in pumpkin and coconut milk into dry ingredients and mix well.
•Whisk up egg whites until stiff. Slowly fold egg whites into dough.
•Place dough into a well greased loaf pan, then place into the oven and bake for
75 minutes.

•Let cool, then slice and serve!

How to Store the Bread

Wrap the bread tightly with plastic wrap and it can be stored in the fridge for a few days or in the freezer for up to 2 months.

Reheat the bread briefly in the microwave or toast it in a toaster oven. Make sure to keep the bread slices sealed tightly to prevent the bread from drying out.

Keto Cream Cheese Pancakes

Looking for keto breakfast ideas? My famous keto cream cheese pancakes have long been one of the best keto pancakes recipes out there! Low carb pancakes that are also nut free and gluten free, they are guaranteed to up your keto diet breakfast game!

Whenever I resort to low carbohydrate diets like keto or Atkins to lose weight, the toughest thing for me is always coming up with tasty keto breakfast ideas. There are only so many eggs you can eat before you are looking for something different.

These keto cream cheese pancakes are a welcome treat in that case.

INGREDIENTS:

2 oz. cream cheese
2 eggs
1⁄2 teaspoon cinnamon
1 tablespoon coconut flour
1/2 to 1 packet of Stevia in the Raw 

INSTRUCTIONS:

•Mix together all of the ingredients until smooth.
•Heat up a non-stick pan or skillet with butter or coconut oil on medium-high.
•Make them just like you would normal pancakes.
•Try to cook it most of the way on one side and then flip!
•Top with butter and/or a sugar-free maple syrup

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With this recipe, you get cream cheese pancakes that are crepe-like. It means that these pancakes are thin and tasty. You can then top it, fold it or roll it with your favorite pancake toppings.