Keto Eggs Benedict

It was only a matter of time before I discovered that I could create the perfect keto storm with my hollandaisefathead pizza dough recipe, eggs, and bacon. Ladies and gentlemen, I have a new boyfriend, and his name is Benedict. Eggs Benedict.



  • 8 eggs (can poach or make them however you like them for your benedict)
  • fathead dough individual pizza crust recipe divided into 4 equal portions and baked accordingly.
  • 8 slices cooked bacon or Canadian bacon

Hollandaise Sauce:

  • 3 egg yolks
  • 2 cup melted grassfed butter or Ghee, unsalted (Ghee is easy to find at Trader Joes and Whole Foods)
  • 2 teaspoons lemon juice (more if you like it lemony)
  • ¼ teaspoon salt
  • 1/8 teaspoon paprika, or cayenne if you like a little heat

Puree all hollandaise ingredients in a blender (except paprika).


Heat hollandaise mixture in a saucepan over medium heat until the desired temperature.

If you made the fathead bread ahead of time, do a quick reheat in the toaster oven.

Top the “bread” with bacon and other desired toppings of your choice (avocado would’ve been great here or a slice of tomato) with egg over the top. Pour hollandaise over the top.

It’s AWESOME, and you’ll be stuffed after just one. Happy weekend breakfast!


Low Carb Chicken Enchiladas

These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.


  • 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
  • 1.5-2 cups chopped, cooked chicken
  • 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
  • 1/2 cup cilantro, chopped
  • 1 4oz. can green chilis
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese
  • 1 cup crumbled queso fresco
  • sour cream (optional)


Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

Green Chili Egg Bake

This is one of my absolute favorites. It is perfectly fine vegetarian keto, or you can put bacon in it for the meat lovers.

Amazing with a little sour cream and salsa! Avocado would make it even better.


Green Chili Egg Bake


  • 2 Tbsp butter, lard, or bacon fat (for greasing the baking dish)
  • 8 large eggs
  • 3/4 cup heavy whipping cream
  • 2 cans green chilis (mild or hot depending on how you like your spice), drained
  • 1.5 cups shredded cheddar, Monterey jack, or other cheese of your choice
  • 1 cup shredded cheese of choice (for sprinkling over the top)
  • 1/2 lb chopped, cooked bacon (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Preheat the oven to 375 degrees. Grease a 9×11 baking dish.

In a large bowl, beat all ingredients together (reserving one cup of shredded cheese). Pour into the baking dish and top with remaining cheese.

Bake for 25-30 minutes or until the egg bake is set and doesn’t “wiggle” when jostled.

Enjoy it topped with sour cream, guacamole, avocado, salsa, red onion, or even jalapenos.

Deviled Eggs. Not just for parties.

I’m whipping up a simple batch of these puppies so that I can have a quick grabby snack while getting back up on the wagon. The holiday flu/plague did quite a number on my household, and I’m finally able to try to get back on my feet with the healthy foods. I feel like a puffy, sleepy, headachey (I know it’s not a word) mess of a person, and I’m over it.


Paleo/Keto Deviled Eggs:


  • 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
  • 1 tsp yellow mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup mayo (recipe for homemade paleo mayo here)
  • 1 tsp white vinegar
  • smoked paprika for garnish

Cut the eggs lengthwise.  Remove yolks and put into a bowl or food processor.  Add remaining ingredients (except for the paprika) to the yolk bowl. Arrange the egg whites on a plate and spoon in the yolk mixture (I use two spoons as if I were putting cookies on a sheet to go in the oven). Sprinkle with paprika.