Carrots – Ginger – Omelet
Portion: 2
Preparation time: X
Ingredients:
- 4 eggs
- 200 grams of carrots
- 60 ml soy milk
- 30 g ginger, finely chopped
- 4 tsp coconut oil
- Salt pepper
- 1 tsp curry powder
- 1 bunch of fresh herbs (parsley, chives, coriander)
Preparation:
1. Whisk together the eggs and soy milk and season with salt and pepper.
2. Peel ginger and cut into thin slices. Fry together with the carrots in a pan with coconut oil for about 3 minutes, stirring from time to time.
3. Add the egg and soy milk mixture and stir briefly. Reduce the temperature, put the lid on and simmer for about 8 minutes.
4. In the meantime, clean, wash and chop the herbs. Sprinkle the finished omelette with curry and herbs.
Cloud buns
Portion: 1
Preparation time: 20 minutes
Ingredients:
- Ingredients for 1 serving:
- 1 egg
- 30 grams of cream cheese
Preparation:
1. Separate the egg and beat the egg white until stiff.
2. Mix the cream cheese and egg yolk in a bowl and fold into the egg whites.
3. Use a spoon to place 2 blobs on a baking tray lined with baking paper and bake in a preheated oven at 150 °C for around 15 minutes.
Porridge
Portion: 1
Preparation time: 20 minutes
Ingredients:
- 50g of hemp seeds
- 20g ground flaxseed
- 110ml coconut milk
- cinnamon, stevia
Preparation:
1. Take a small bowl and combine 1 tablespoon coconut milk with stevia and cinnamon for a cinnamon sauce.
2. Then take a pot and add the flaxseeds, hemp seeds, remaining coconut milk, cinnamon and stevia and mix everything together well.
3. Now bring everything to a boil and simmer the porridge for about
5 minutes, stirring occasionally, until thickened.
4. Then put the porridge in a bowl and serve with the cinnamon sauce.
Mozzarella omelet
Portion: 2
Preparation time: 15 minutes
Ingredients:
- 2 eggs
- ½ ball of mozzarella, sliced
- 30
- ml milk
- 100 g cocktail tomatoes, halved
- Salt
- Pepper
- 50 g parsley, chopped
- 50 g chives, chopped
- 1 tsp butter
Preparation:
1. Mix the eggs with the milk, spices and herbs.
2. Melt the butter in a pan and add the egg.
3. Scatter over the tomatoes and mozzarella and let the egg cook into an omelet.
Bagel
Serving: 6
Preparation time: 25 minutes
Ingredients:
- 145 g almond flour
- 1 tbsp baking powder
- 283 g mozzarella, grated
- 56 g cream cheese
- 2 eggs
- Possibly sesame seeds for the topping
Preparation:
1. Place the cream cheese and mozzarella in a bowl and heat in the microwave for about 2 minutes until the cheese melts.
2. Mix the baking powder and almond flour together and stir into the cheese. Beat the eggs then add them as well. Caution: The cheese must still be hot when mixing.
3. Knead everything well. The dough should be sticky the whole time. If it gets too hard, put it in the microwave again.
4. Divide the dough into 6 pieces and shape them into a “sausage”. To make a bagel, simply pinch the ends together. Place the finished bagels on a baking sheet and sprinkle some sesame seeds over them if you like.
5. Place the tray with the bagels in the oven at 200 °C for approx. 10 to 14 minutes.
6. Depending on your wishes, the bagels can be cut apart after baking and topped with salad, sausage or other things.
Keto muffin buns
Portion: 12
Preparation time: X
Ingredients:
- 2-3 eggs depending on size
- 60 grams of cream cheese
- 15 g psyllium husks
- 10 g coconut flour
Preparation:
1. Preheat the oven to 150°.
2. Separate the eggs then beat the egg whites until stiff.
3. Mix the egg yolk with the remaining ingredients and carefully fold into the beaten egg whites.
4. Fill the batter into 12 muffin cases and bake in the oven for about 20 minutes.
Breakfast cookies
Portion: 12
Preparation time: 20 minutes
Ingredients:
- 2 eggs
- 80 grams of butter
- 120 g xylitol
- 110 g ground almonds
- 35 grams of flaxseed
- 30 g chia seeds
- 30 g chopped walnuts
- 80g cranberries
Preparation:
1. Grind xylitol into powder.
2. Beat the eggs, xylitol powder and butter until fluffy and mix in the remaining ingredients.
3. Form 12 biscuits of the same size, place on a baking tray lined with baking paper and bake at 200 °C for 15 minutes.