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5 from 1 vote

Low Carb Keto Eggs Benedict

This is an easy and delicious Keto Eggs Benedict recipe, perfect for a weekend morning when you’re wanting something a little more special. 10 Simple, fresh ingredients. 20 Minutes. Gluten-Free. Low-Carb.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 509kcal


  • 4 portobello mushrooms (Stems and gills removed. Drizzled with oil and baked at 350ºF/180ºC for 20 minutes)
  • 4 eggs
  • 4 bacon strips (Pan fried until crispy)
  • 1 tomato (Cut into 4 thick slices)
  • 1 cup baby spinach
  • 1 avocado (Sliced)

For the Hollandaise:

  • ½ cup butter (melted)
  • 3 egg yolks
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice


For the poached eggs:

  • While mushrooms bake, bring a shallow pot of water to a simmer, create a whirlpool by slowly stirring the water and then break the eggs right into the water. Leave it to cook for approximately 4 minutes. Remove from water with a slotted spoon.

For the Hollandaise:

  • Blend egg yolks, mustard and lemon juice for about 30 seconds. Then keep blending while pouring in the butter in a slow steady stream.
  • Arrange ingredients in this order: mushroom, spinach, tomato, bacon, avocado, egg and finally - the hollandaise.
  • Sprinkle a bit of paprika on top, admire your beautiful creation and then enjoy!


Tips and Tricks:

1. Here’s a little guide for perfect poached eggs from simplyrecipes.com


Calories: 509kcal | Carbohydrates: 10g | Protein: 14g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 386mg | Sodium: 450mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2174IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg