Keto Eggs Benedict

How to make Keto Eggs Benedict.



  • 1/4 cup coconut flour
  • 4 eggs, beaten
  • 1/4 cup full-fat canned coconut milk (BPA-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 3 egg yolks
  • 1 1/2 tablespoons water
  • 1/2 cup plus 2 tablespoons cold grass-fed butter, cut into small pieces
  • Salt to taste
  • 2 teaspoons lemon juice


  • 6 ounces wild-caught smoked salmon
  • 8 pastured eggs
  • 1 tablespoon apple cider vinegar or lemon juice
  • Thinly sliced chives to garnish


  1. Prepare English muffins first.
  2. In a small bowl, whisk together all muffin ingredients until smooth.
  3. Divide batter evenly into four medium heat-safe ramekins.
  4. Bake at 350F degrees for 5-10 minutes, or until a toothpick inserted comes out clean.
  5. Prepare hollandaise sauce.
  6. Fill a medium saucepan with one inch of water.
  7. Bring water up to a simmer over medium high heat, then reduce to a gentle simmer.
  8. Add egg yolks and water to a medium glass bowl that can sit on top of the saucepan without falling in or touching the water.
  9. Set the bowl over the pan and whisk the egg mixture constantly until it lightens and thickens (about 1-2 minutes).
  10. Gradually mix in pieces of butter, allow them to melt one by one.
  11. Remove hollandaise from heat and whisk until completely smooth, placing it back on the simmering saucepan as needed to keep warm.
  12. Season with salt and lemon juice.
  13. When warmed, pour sauce in a thermos to retain temperature.
  14. Prepare poached eggs.
  15. Bring a saucepan filled with water to a boil.
  16. Reduce the heat to bring it to a gentle simmer.
  17. Add vinegar.
  18. In a pinch bowl, crack one egg.
  19. Using a spoon, stir water in a clockwise circle to create a whirlpool in the center of the pot.
  20. When whirlpool has formed, carefully pour the egg into the center of the whirlpool so egg whites wrap around the yolk as it spins.
  21. Cook for 5 minutes. (If you’re already familiar with poaching eggs and have a large enough pan, you can cook up to four at once).
  22. Using a slotted spoon, remove eggs from pot and place on a paper towel to drain.
  23. Repeat as needed until all eggs are poached.
  24. Assemble keto eggs Benedict.
  25. Slice and lightly toast English muffins, then add two muffin pieces to each plate.
  26. Top each slice with slices of smoked salmon, one poached egg, hollandaise sauce, and a sprinkle of chives.
  27. Serve immediately.


  • Calories: 577
  • Fat: 46.4g
  • Saturated Fat: 24.5gg
  • Cholesterol: 719mg
  • Sodium: 1207
  • Carbs: 12.3g
  • Fiber: 6.3g
  • Sugar: 1.6g
  • Net Carbs: 6g
  • Protein: 29g
  • Vitamin D: 76mcg
  • Calcium: 100mg
  • Iron: 3mg
  • Potassium: 311mg
Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.