Eggs and bacon is the poster child of keto breakfast, but it can get boring after a while. This is when you know it’s the perfect time to treat yourself to keto-friendly eggs benedict. Start with a slice of toasted keto bread, top it with Canadian bacon and a poached egg, and finish it off with some homemade Hollandaise sauce.

You’ll have gooey egg yolk, rich Canadian bacon, and a crisp slice of ‘bread’ to soak up all the goodness. Topped with a slightly acidic hollandaise – this is all it takes to transform your everyday keto breakfast into a supremely satisfying low-carb meal.

Eggs Benedict is traditionally made with these four components: a toasted English muffin, poached eggs, Hollandaise sauce, and Canadian bacon. Despite these international aspects, the dish actually originates from New York City in the mid to late 19th century.

Since then, dozens of eggs Benedict variations have popped up all over the world. With this keto recipe, however, you’ll learn how to make the original version (but with one keto-friendly twist).

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Hollandaise Sauce
2 large egg yolks
2 tablespoon butter
1 teaspoon lemon juice
salt and paprika, to taste

Eggs Benedict
2 servings 90 second keto mug bread
4 large eggs
5 ounce canadian bacon, about 4 small slices
1 tablespoon white vinegar
salt, as needed
2 teaspoon butter
1 tablespoon chives, chopped

Nutrition Summary: This makes a total of 2 servings of Keto Eggs Benedict. Each serving comes out to be 781 calories, 60.9g fats, 5.9g net carbs, and 50g protein.


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