I am on a low carb breakfast rampage!
Since I have been doing this ketogenic diet a low carb breakfast has taken a whole new meaning. We are very far here from the espresso and croissant breakfast of my fellow Italians…
More than ever I realize how important breakfast is in the daily scope of things, especially regarding your blood glucose levels. You can stray a bit for lunch, but really breakfast and dinner are your two pillars for building the foundation of a level and healthy blood glucose.
You will see a lot of cheese and bacon in most ketogenic, low carb breakfast recipes. As the purpose of this blog is to bring you HEALTHY food, I am trying a bit harder.
Saturated fat and weight loss
Eating a lot of saturated fat during the adaptation phase of the ketogenic diet will result in a slower rate weight loss, as your body is trying to get rid of it’s own fat.
Also do not forget that the meat of feedlot raised animals contains high levels of Omega 6’s, which raise inflammation in the body.
Wild caught salmon is a good healthy fat alternative, so are organic avocados. Of course if you can find pastured beef and pork, that is a good option too, really worth investing the extra dollar.
Here is a simple but yummy recipe for you, with an even simpler variation.
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- Serves: 1
- Serving size: 1
- Calories: 525
- Fat: 48 gr
- Saturated fat: 10 gr
- Carbohydrates: 4 gr
- Sodium: 439 mg
- Protein: 19 gr
- 1 ripe organic avocado (about 100 grams or 2.5 oz)
- 60 grams (2 oz) of wild caught smoked salmon
- 30 grams (1 oz) of fresh, soft goat cheese
- 2 tablespoons of organic extra virgin olive oil
- the juice of 1 lemon
- a pinch of celtic sea salt
- Cut the avocado in two and remove the seed
- In a small food processor mix the rest of the ingredients until coarsely chopped.
- Place the resulting cream inside the avocado.
- Serve immediately.
- VARIATION
- Cut the avocado in small cubes.
- Cut the salmon in small pieces.
- Mix the two together.
- Add the goat cheese and the rest of the ingredients and blend well.
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I saw this on foodgawker and basically went to the grocery store then and there to get the ingredients to make it! I made it tonight. DE-LIGHT! I put the boats over an arugula salad that I lightly dressed w lemon and evoo. Was the perfect summer dinner. My only recommendation is that the juice of a whole lemon is quite a lot. I put in a little less than half a lemon and it was perfect! Thanks for the recipes!
YAY!! that is nice to hear! I love smoked salmon and I love avocado…together it’s a match made in heaven!!
I have all of those things in the kitchen right now *feeling lucky* Thank you for your continually amazing posts and ideas =)
So lucky 😉
Thank you for the lovely compliment!
Everything about this sounds just fantastic!
Thank you Kalyn!!
Would this work with bacon, chicken, or some other meat? The recipe looks great! But I’m not much of a seafood person.
Hi Suzie, yes it might work…and it would be a whole new recipe 🙂
Dumb question but is the salmon being served raw?
The salmon is smoked, so it fully cooked. In theory you could use very high quality fresh sashimi grade salmon which would make sort of a salmon tartar, but you’d really have to experiment with the mixture to get the correct texture. Raw fish is fairly safe if it’s high enough quality but doesn’t hold up like cooked or smoked fish at all. You could pretty easily end up with just some nasty paste if you used a processor or blender.
Just stumbled on this by chance looking for ideas for low carb breakfast recipes. Absolutely superb, I really can’t believe how well the flavors and textures work on this one. I agree with the other commenter, roughly 1 Tbsp of lemon juice is plenty. Some good safe variations would be to top with some finely diced red onions or shallots. Try capers or fresh dill to the chopped mixture. Also works wonderfully with a good aged balsamic vinegar if that’s not off limits.
GREAT suggestions jaime and thank you for trying the recipe. Balsamic is a bit carby but ok if within macros….I prefer lemon juice myself on salmon!