I used the heck out of Pinterest when I first started on keto. It’s a treasure trove of recipes for all skill levels. If you’re just starting out on your keto adventure, I highly recommend following your favorite keto and low-carb cooking blogs on there, and setting up Keto boards for yourself so you can organize your recipes. I have my categories set up very similarly to how I have them on this site, by primary ingredient. I even have a board called “Keto Tried and True” where I save the recipes I’ve tried and liked. It’s great for when I’m lacking creativity and just want to put something on the table.
How does this have anything to do with this recipe, you might ask? Well, if you’re searching for keto recipes on Pinterest, you’re almost guaranteed to find a recipe involving Fathead dough. And for good reason. It started out as a pizza dough, but you can find recipes using it that run the gamut from danishes to bagels to dinner rolls. A personal favorite of mine are these sausage-stuffed biscuits. Fathead dough is made of four basic ingredients: mozzarella cheese, cream cheese, almond flour, and eggs. Everyone has a different recipe for it, but I used this one, minus the garlic powder because I wanted a more neutral taste.
You’ll be doing a lot of things at once in this recipe, so put your multitasking hat on. First, put down three slices of bacon to cook. While that’s cooking, work on your fathead dough. Preheat your oven to 425 degrees. Put a cup and a half of shredded mozzarella and an ounce of cream cheese into a microwaveable bowl, then microwave it on high for 30 seconds at a time, stirring afterwards. What you’re looking for is the cheese to melt to the point where the cream cheese incorporates entirely into the mozzarella. In my microwave, this takes about a minute and 20 seconds. At that point, add 3/4 cup of almond flour and stir it in with a wooden spoon. If it won’t incorporate well, knead it a bit, but expect it to be sticky. Once the flour is all blended in, add a beaten egg and stir or knead until you don’t see any clumps of egg in the dough. Divide the dough into six equal balls. You can either roll the balls out into 4-5″ rounds between two slices of parchment paper, or do what I did and press them out into rustic-looking circles. Put them on a sheet pan lined with parchment paper and bake at 425 for 7 minutes, then remove.
The sauce is just a variation of my sawmill gravy recipe, made a bit thicker and on a smaller scale. In a small saucepan over medium-low heat, pour in 1/4 cup of heavy cream, then break an ounce of cream cheese into small cubes and put them in as well. Whisk until the cream cheese melts and there aren’t any large chunks. This should only take a couple of minutes. If the sauce starts to boil, turn down the heat. Once the cream cheese is melted, add a pinch of Kosher salt to taste and as much black pepper as you can stand. Set it aside for now. By this point your bacon should be done. Remove it from the pan and drain it on paper towels. Pour off the excess bacon grease, then scramble 4 eggs in the skillet to a soft scramble. Remove your pizza crusts from the oven and flip them over.
The crusts after being flipped.
Add the sauce first, using about a tablespoon per pizza crust. Use the back of the spoon to spread it out to the edge of the crusts.
Time to get sauced!
Divide the scrambled eggs evenly for each crust. I ended up with about 3 tablespoons of eggs per crust, then put 2 tablespoons of shredded cheddar on each one, and finally sprinkle with the bacon. Put the pizzas back in the oven for about 5 minutes, until the cheese melts. Serve immediately, or cool and store in the refrigerator. These only need about 30 seconds in the microwave to be nice and hot for a quick weekday breakfast.
Individual Keto Breakfast Pizzas
Single-serving breakfast pizzas using Fathead dough and a sawmill gravy sauce.
Begin to cook the bacon in a non-stick skillet. When it's done, put it on paper towels to drain and discard the excess grease.
Preheat the oven to 425 degrees.
While the bacon cooks, prepare the fathead dough. In a medium-sized microwaveable bowl, combine the mozzarella and 1 ounce of cream cheese. Cook in the microwave 30 seconds at a time, stirring after each time, until the mozzarella is melty and stretchy and you can no longer see clumps of the cream cheese after you stir it. In my microwave, this takes about a minute and 20 seconds.
Stir in the almond flour until it's incorporated, then add the egg and stir or knead until you can no longer see clumps of raw egg in the dough and the texture is smooth and even.
Divide the dough into six equal balls, then either roll them into 4-5" circles between two sheets of parchment paper, or press them into circles by hand. Put them on a sheet pan lined with parchment paper and bake for 7 minutes.
While the crusts bake, make the sauce and eggs. Pour the heavy cream into a small saucepan over medium-low heat, then add the cubed cream cheese. Whisk constantly until the cream cheese melts and there are no large clumps in the sauce. Add a pinch of salt and a generous amount of black pepper. Set aside. Soft scramble the eggs in the bacon skillet, and set aside.
When the crusts come out of the oven, flip them over, then top each one with about a tablespoon of sauce, 2-3 tablespoons of eggs, 2 tablespoons of shredded cheddar, and 1/2 slice of crumbled bacon. Return to the oven and bake for 5 minutes, until the cheese is melted.
Macros per serving: 364 calories, 2 grams net carbs, 19 grams protein, 31 grams fat.
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A great keto substitute for potatoes is daikon radish, and in this breakfast recipe, you’ll learn how to make a veggie hash with it. Top with scrambled or poached eggs for a wonderful vegetarian keto breakfast!
I do my meal planning for the week on Thursdays or Fridays, because that’s when the sales at my grocery store update. I try to use ingredients that are on sale whenever possible, because who wants to spend extra money? This makes meal planning somewhat interesting, though, as I never know what I’m going to do until I open the grocery store website and take a look at their sale flyers. This week, both organic eggs and sausage were on sale. I had some great shelf-stable heavy cream in my pantry, and a bunch of extra cream cheese from the last time it was on sale, so the idea of biscuits and gravy popped into my head. But I’ve never been able to find a keto biscuit recipe that I really liked, and try as I might, I’m terrible at inventing baking recipes. It involves way too much precision. So I started brainstorming an idea about how I could incorporate the flavors of sausage gravy into some other sort of breakfast, and these egg cups were born.
Start with a one-pound tube of breakfast sausage of your choice. I prefer the sage variety, but hot or traditional would work here as well. Just don’t use maple, because carbs and also yuck. There’s a place for sausage and syrup, it’s just not in this particular recipe. You’ll also need some muffin tins. This recipe makes 8 servings, so you’ll probably need two. I use silicone muffin tins, which I like because they don’t stick as much as metal, and they are bendy so it’s easier to get the finished product out. But if you only have a metal tin, it’ll be fine for this case, because the sausage won’t stick at all. Divide the sausage into 8 equal pieces. Roll a piece into a ball, then flatten it out into as thin of a circle as you can make. Put it into one of the compartments of the muffin tin (is there a better word for that?) and press it tightly against the sides and bottom, making sure that the bottom is as flat as you can get it. The sausage will shrink when it bakes and change shape, so these will turn out to be less cups and more bowls, but if you don’t make sure they’re thin, they won’t be able to hold the eggs.
This is what the sausage looks like when it’s in the tin.
When you’re finished making all the sausage cups, put the tins in a preheated 350-degree oven for 15 minutes. At this point, most of the fat will be rendered from the sausage and it will have pulled away from the sides of the tin. Using a fork, tip the sausage cups over to allow any fat to drain into the muffin tin compartment, then place each one on a sheet pan lined with aluminum foil and pop them back in the oven.
While they’re in the oven, make the eggs and cream. Beat six eggs, adding a pinch of kosher salt. Melt a tablespoon of butter in a large non-stick skillet. While the butter is melting, measure six tablespoons of your cream in a separate small saucepan and set it to medium-low. Add two ounces of cream cheese and let it simmer, whisking occasionally, as you scramble the eggs in the butter to a soft scramble. Don’t scramble them too hard, because they won’t stick together as well, and they’ll be rubbery when you reheat them. When the eggs are scrambled, remove them from the heat and remove the sausage cups from the oven. At this point, your cream cheese should be mostly incorporated into the cream. If not, keep whisking until it does. Add a pinch of salt and as much black pepper as you can tolerate into the gravy. The more pepper the better, honestly. Stir the gravy into the eggs, mixing thoroughly. They should be a nice scoopable texture. Drain any extra fat from the sausage cups, then divide the eggs evenly into the bowls, sprinkling them with additional pepper. Store in the fridge in a shallow rectangular meal prep container.
Divide the sausage into 8 equal balls. Flatten each ball into a circle, then press each circle into a compartment of the muffin tin. Make sure that the bottom is as flat as possible and that the sides come as close to the top as you can get it. When you're finished with all of them, put them in the oven for 15 minutes. After that time, remove them, drain any accumulated fat, put them on a foil-lined cookie sheet and put them back in the oven.
Put the cream into a small saucepan and add the cream cheese. While it heats, melt the butter in a non-stick skillet. Beat six eggs with a pinch of salt, then scramble them to a soft texture in the skillet, making sure to also whisk the gravy frequently while the eggs cook. When the eggs are finished, remove them from the heat and remove the sausage cups from the oven as well.
If the cream cheese hasn't melted into the cream at this point, keep whisking until it does, then add as much pepper as you can stand and a pinch of salt. Stir the finished gravy into the eggs, then scoop the egg mixture into each sausage cup. Sprinkle with more pepper before serving or storing.
Macros per serving: 295 calories, 1 gram net carbs, 16 grams protein, 26 grams fat.
Keyword breakfast, easy, eggs, keto, low carb, make ahead, sausage
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I’m a huge fan of making a frittata on Sunday afternoon and eating it for breakfast during the week. They’re easy to make, good for using up whatever random veggies you have in your crisper drawer, and they keep and reheat very well. You can’t go wrong with a giant open-faced omelet if you’re trying to eat keto.
I made this one on the week of Memorial Day, so I only made 4 servings of this one. Normally I’ll do 6, so my husband can have one too. He doesn’t do the keto thing, so one is about all he can manage. And that’s another great thing about frittatas. The recipes are very scalable and customizable. Need it to be bigger? Add more eggs. Need more fat for your macros? Throw in a quarter cup of heavy cream with them. Need less? Scale back the cheeses or pour off most of the bacon grease. The possibilities are endless.
To start this one, first put your oven on broil with a rack under the broiler. Beat 8 eggs with salt and pepper to taste. If you want to add cream for your fat macros, add 1/4 cup of it here. Fry four slices of bacon in a nonstick skillet and remove when it’s done to your taste, keeping the bacon grease in the pan. If you want to keep this vegetarian, skip the bacon and use a tablespoon of butter instead. While it cooks, thinly slice 2 or 3 jalapeño peppers into rings and remove the seeds. I keep a box of cheap latex gloves around the kitchen for handling hot peppers, so I don’t end up rubbing my eyes later. That is unpleasant.
Pour the eggs into the skillet and allow to firm up a bit around the sides before placing the pepper rings on top in a concentric circle design. They shouldn’t sink too much at this point, but if they don’t remain at least somewhat visible, take them out and wait a minute or two before trying again. Using 3 ounces of cream cheese, place small dollops of it inside each pepper ring. By this point, the frittata should be fairly firmed up except for on top. Crumble the bacon over it and sprinkle 1/2 cup of shredded cheddar cheese on top.
Ready to go under the broiiler!
Wrap aluminum foil a few times around the handle of the skillet if it’s plastic, and place under the broiler. Broil until the cheddar melts and the eggs are fully cooked, about 1-2 minutes. Keep an eye on it because it can go from beautiful to burnt fairly quickly. Slice it into four equal slices and either serve it or save it for a quick breakfast during the work week. About 45 seconds in the microwave will reheat it perfectly.
Jalapeno Popper Frittata
Everything you love about your favorite bar food, without the carbs!
In a non-stick skillet, fry the bacon. When it's done, remove it to a plate lined with paper towels to drain and cool off. Leave the bacon grease in the skillet with the heat on medium-low.
Set your oven on broil and move a rack to the top.
While the bacon is cooking, slice the peppers into thin rings and remove the seeds. Set them aside.
Whisk together the eggs, cream (if using) and salt. Pour into the hot skillet.
When the sides of the frittata begin to firm up, place the pepper rings gently on top of the eggs in a concentric circle pattern, starting on the outside edge and working your way to the center. Place a dollop of cream cheese inside every pepper ring.
Crumble the bacon on top of the frittata and sprinkle with the cheddar.
If your nonstick skillet has a plastic handle, wrap a piece of aluminum foil around the handle at least 3 times. Make sure that the foil is long enough to cover the entire handle from base to end.
Place under the broiler until the cheese is melted and the eggs are set, 1-2 minutes.
Macros, counting 1 tbsp of bacon grease, not counting the optional cream: 335 calories, 2 grams net carbs, 20 grams protein, 27 grams fat.
Keyword breakfast, eggs, keto, low carb, make ahead
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