22 Delicious Vegan Keto Breakfast Recipes for a Healthy Start

If you’re looking for tasty ways to kick off your day while sticking to both vegan and keto diets, check out these 22 breakfast recipes! Each dish is quick to prepare, with most taking under 30 minutes from start to finish. Plus, you’ll find handy nutritional facts for each recipe, helping you stay on track with your macros. Say goodbye to boring breakfasts and hello to delicious, healthy options!

Keto Smoothie Bowl

A Keto Smoothie Bowl is a delicious and refreshing way to kickstart your day while staying low on carbs. This bowl is filled with creamy, blended fruits and vegetables, topped with crunchy nuts and seeds, making every bite a delightful mix of textures and flavors. It’s simple to prepare, taking just a few minutes to blend and assemble, which is perfect for those busy mornings.

This breakfast option is not only tasty but also satisfying, giving you a boost of energy without the sugar crash. You can customize it with your favorite toppings, making it a fun and healthy choice every time!

Ingredients

• 1 cup unsweetened almond milk
• 1/2 avocado
• 1/2 cup frozen berries (strawberries, blueberries, or raspberries)
• 2 tablespoons chia seeds
• 1 tablespoon almond butter or peanut butter
• 1 teaspoon vanilla extract
• Toppings: sliced strawberries, blueberries, coconut flakes, and mixed nuts

Instructions

1. Blend the Ingredients: In a blender, combine the almond milk, avocado, frozen berries, chia seeds, almond butter, and vanilla extract. Blend until smooth and creamy.
2. Adjust Consistency: If the mixture is too thick, add a bit more almond milk until you reach your desired consistency.
3. Serve: Pour the smoothie into a bowl and top with sliced strawberries, blueberries, coconut flakes, and mixed nuts.
4. Enjoy: Grab a spoon and dig in immediately for the best experience!

Preparation Time:5 minutes
Cooking Time:0 minutes
Nutritional Facts (per serving):Calories: 320, Protein: 10g, Fat: 25g, Carbohydrates: 15g (Net Carbs: 6g)

Avocado Chia Seed Pudding

Avocado Chia Seed Pudding is a creamy and nutritious breakfast option that bursts with flavor. This simple recipe blends ripe avocado with chia seeds and your choice of milk, creating a rich, pudding-like texture that’s both satisfying and healthy.

The taste is smooth and slightly nutty, thanks to the chia seeds, while the avocado adds a delightful creaminess. It’s easy to make and can be prepared the night before, making it perfect for busy mornings!

Ingredients

• 1 ripe avocado
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• Toppings: nuts, seeds, or fresh fruit

Instructions

1. Blend the Ingredients: In a blender, combine the avocado, almond milk, chia seeds, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Chill: Pour the mixture into a bowl or individual serving cups. Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to expand and thicken the pudding.
3. Serve: Once set, give the pudding a good stir. Top with your favorite nuts, seeds, or fresh fruit before enjoying!

Preparation time:10 minutes
Chilling time:2 hours
Nutritional facts (per serving):Calories: 220, Protein: 4g, Fat: 12g, Carbohydrates: 28g, Fiber: 10g, Sugar: 5g.

Cauliflower Hash Browns

Cauliflower hash browns are a delicious and low-carb alternative to traditional potato hash browns. These crispy bites pack a savory flavor and a delightful crunch, making them a perfect way to start your day. Plus, they are incredibly simple to prepare, requiring just a few ingredients and minimal effort!

Whether enjoyed on their own or topped with your favorite condiments, these cauliflower hash browns are a satisfying option for anyone following a vegan or keto lifestyle. Serve them with avocado or a sprinkle of fresh herbs for an extra boost of flavor!

Ingredients

• 1 medium head of cauliflower, riced (about 4 cups)
• 1/4 cup almond flour
• 2 tablespoons ground flaxseed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 2 tablespoons olive oil (for frying)

Instructions

1. Prep the Cauliflower: Begin by ricing the cauliflower using a food processor or grater. Steam the riced cauliflower for about 5 minutes until tender. Let it cool slightly, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. Mix the Ingredients: In a large bowl, combine the riced cauliflower, almond flour, ground flaxseed, garlic powder, onion powder, salt, black pepper, and nutritional yeast (if using). Mix until well combined.
3. Form the Hash Browns: Divide the mixture into 6 equal portions and shape each portion into a patty or cake.
4. Cook: Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4-5 minutes on each side until golden brown and crispy.
5. Serve: Remove from the skillet and drain on paper towels. Serve warm with avocado slices or your favorite dipping sauce.

Nutrition Facts (per serving): Approx. 100 calories, 7g fat, 7g carbs, 4g fiber, and 4g protein.

Zucchini Noodles with Pesto

Zucchini noodles with pesto are a fresh and flavorful way to start your day. This dish combines the lightness of zucchini with the rich, aromatic taste of basil pesto, making it both satisfying and healthy. It’s also quick and easy to prepare, perfect for those busy mornings.

The dish is naturally low in carbs and high in nutrients, fitting perfectly into a vegan keto lifestyle. Whether you’re new to zucchini noodles or a seasoned fan, this recipe offers a delicious way to enjoy a plant-based breakfast that feels indulgent without the guilt.

Ingredients

• 2 medium zucchini
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the Zucchini: Use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.
2. Cook the Noodles: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
3. Add Pesto: Remove the skillet from heat and stir in the basil pesto until the noodles are well coated.
4. Add Cherry Tomatoes: Gently fold in the halved cherry tomatoes and season with salt and pepper to taste.
5. Serve: Plate the zucchini noodles and garnish with fresh basil leaves before serving.

Preparation Time:10 minutes
Cooking Time:5 minutes
Nutritional Facts (per serving):Calories: 150, Fat: 12g, Carbohydrates: 8g, Protein: 3g, Fiber: 3g

Almond Flour Bagels

These almond flour bagels are a delightful addition to your vegan keto breakfast lineup. They’re light, fluffy, and carry a subtle nuttiness that makes them a joy to eat. Plus, they are simple to make, requiring just a few ingredients and minimal prep time.

Perfectly toasted and topped with your favorite spread, these bagels offer a satisfying crunch with every bite. They are great for meal prep and can be enjoyed with various toppings, from vegan cream cheese to avocado. Let’s dive into the recipe!

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• Sesame seeds for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, tapioca flour, baking powder, salt, and nutritional yeast.
3. Add almond milk and apple cider vinegar to the dry ingredients, mixing until a dough forms.
4. Divide the dough into equal parts and shape each into a bagel form, making a hole in the center.
5. Place the formed bagels on the prepared baking sheet, sprinkle with sesame seeds, and bake for 20-25 minutes until golden brown.

Preparation time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes.
Nutritional facts per bagel: approximately 150 calories, 10g fat, 6g protein, 6g net carbs.

Tofu Scramble with Spinach

Tofu scramble with spinach is a delightful, plant-based breakfast option that packs a punch of flavor and nutrition. This dish mimics the texture of scrambled eggs while being entirely vegan and keto-friendly. It’s quick and easy to whip up, making it a perfect choice for busy mornings.

The combination of tofu, fresh spinach, and spices creates a savory taste that can easily be customized with your favorite veggies. This hearty dish is not only satisfying but also provides a good balance of protein and healthy fats.

Ingredients

• 1 block (14 oz) firm tofu, drained and crumbled
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black salt (kala namak) for an eggy flavor
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved
• Optional toppings: nutritional yeast, avocado, or nuts

Instructions

1. Prep the Tofu: Heat the olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
2. Cook the Tofu: Add the crumbled tofu to the skillet along with turmeric, black salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
3. Add the Spinach: Toss in the chopped spinach and cherry tomatoes, cooking for another 2-3 minutes until the spinach is wilted and everything is well combined.
4. Serve: Remove from heat, and if desired, sprinkle with nutritional yeast or top with avocado and nuts. Enjoy your breakfast hot!

Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

Nutritional Facts (per serving):
Calories: 210
Protein: 18g
Fat: 14g
Carbohydrates: 8g
Fiber: 3g

Coconut Flour Pancakes

Coconut flour pancakes are a delightful option for those looking for a low-carb and vegan breakfast. They have a light, fluffy texture and a subtle coconut flavor that pairs perfectly with fresh fruits and syrup. Plus, they are simple to whip up, making them ideal for busy mornings.

These pancakes are not only delicious but also nutritious, packed with fiber and healthy fats. You can customize them with your favorite toppings, such as berries or nut butter, ensuring a tasty start to your day.

Ingredients

• 1/2 cup coconut flour
• 1 tablespoon flaxseed meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• Optional: sweetener of choice, to taste

Instructions

1. Mix Dry Ingredients: In a bowl, combine coconut flour, flaxseed meal, baking powder, and salt.
2. Add Wet Ingredients: Stir in almond milk, vanilla extract, and melted coconut oil. Mix until smooth. If you’d like sweeter pancakes, add your preferred sweetener.
3. Cook the Pancakes: Heat a non-stick skillet over medium heat and grease lightly with coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden.
4. Serve: Stack the pancakes on a plate and top with your favorite fruits and syrup.

Preparation Time:10 minutes
Cooking Time:10 minutes
Total Time:20 minutes

Nutritional Facts (per serving, makes 2 pancakes):Calories: 180, Protein: 6g, Carbohydrates: 14g, Dietary Fiber: 10g, Sugars: 2g, Fat: 10g

Chickpea Flour Omelette

The chickpea flour omelette is a delightful vegan option that is both satisfying and easy to whip up. With a mild, nutty flavor, it’s an excellent way to start your day while keeping things light and healthy. The texture is fluffy and tender, making it a wonderful base for a variety of toppings or fillings.

Not only is this omelette simple to prepare, but it’s also packed with protein and fiber thanks to the chickpea flour. You can customize it with your favorite vegetables, making it a versatile choice for breakfast or brunch. In just about 15 minutes, you can enjoy a delicious and nutritious meal!

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon baking powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes
• 1/4 cup chopped onions
• 1/4 cup green bell pepper, diced
• Fresh herbs (like cilantro or parsley), for garnish

Instructions

1. In a mixing bowl, combine chickpea flour, water, turmeric, baking powder, salt, and pepper. Whisk until smooth and let the batter rest for about 5 minutes.
2. Heat a non-stick pan over medium heat and lightly grease with oil. Pour half of the batter into the pan, tilting to spread it evenly.
3. Cook for 3-4 minutes until bubbles form on the surface, then add diced tomatoes, onions, and bell peppers on one half of the omelette.
4. Fold the other half over the filling and cook for an additional 2-3 minutes until golden brown.
5. Repeat with the remaining batter. Serve warm, garnished with fresh herbs.

Nutritional facts (per serving): Calories: 180, Protein: 10g, Carbohydrates: 27g, Fiber: 6g, Fat: 4g.

Berry Coconut Breakfast Parfait

The Berry Coconut Breakfast Parfait is a delightful way to start your day. It combines layers of creamy coconut yogurt, fresh berries, and crunchy granola for a deliciously satisfying breakfast. The sweet-tart flavor of the berries pairs perfectly with the creamy texture of the yogurt, making each spoonful a treat.

This recipe is simple to prepare, taking just a few minutes to assemble. It’s not only vegan and keto-friendly but also customizable, allowing you to use your favorite berries or granola. Enjoy this parfait as a quick breakfast or a refreshing snack any time of day!

Ingredients

• 1 cup coconut yogurt
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup unsweetened granola
• 1 tablespoon chia seeds (optional)
• Fresh mint for garnish

Instructions

1. Prepare the Base: In a glass or bowl, start by adding a layer of coconut yogurt.
2. Add Berries: Layer in a mix of your chosen berries on top of the yogurt.
3. Layer Granola: Sprinkle a layer of granola over the berries.
4. Repeat Layers: Continue layering coconut yogurt, berries, and granola until the glass is full.
5. Optional Chia Seeds: If using, sprinkle chia seeds on top for added texture and nutrition.
6. Garnish: Finish with a mint leaf for a fresh touch.

Preparation time: 10 minutes
Cooking time: 0 minutes
Nutritional Facts (per serving): Calories: 250, Fat: 12g, Carbohydrates: 30g, Protein: 5g, Fiber: 6g

Raspberry Chia Jam

This Raspberry Chia Jam is a delightful blend of sweet and tart flavors that perfectly complements your breakfast. It’s simple to make, requiring just a few ingredients, and is a nutritious addition to your morning routine.

With the natural sweetness of raspberries and the thickening power of chia seeds, this jam is not only vegan but also keto-friendly. You can spread it on toast, swirl it into oatmeal, or use it as a topping for your favorite vegan pancakes.

Ingredients

• 2 cups fresh raspberries
• 2 tablespoons chia seeds
• 2 tablespoons maple syrup (or any preferred sweetener)
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract (optional)

Instructions

1. Prepare the Raspberries: In a medium saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat, gently smashing the raspberries with a fork until they break down and release their juices, about 3-5 minutes.
2. Add Chia Seeds: Stir in the chia seeds and vanilla extract (if using). Bring the mixture to a low simmer and cook for an additional 2-3 minutes, stirring frequently until it thickens.
3. Cool and Store: Remove from heat and let the jam cool at room temperature. Transfer it to a glass jar and refrigerate for up to two weeks.

Nutty Breakfast Bowl

The Nutty Breakfast Bowl is a delightful way to start your day with a mix of creamy, crunchy, and fruity goodness. It’s simple to prepare and can be easily customized to suit your taste. The combination of nuts, seeds, and fresh berries not only makes for an appealing presentation but also packs a nutritious punch.

This bowl offers a satisfying blend of flavors and textures, making each bite a treat. It’s a filling option that aligns perfectly with a vegan keto lifestyle, keeping you energized throughout the morning.

Ingredients

• 1 cup coconut yogurt (unsweetened)
• 1/4 cup mixed nuts (almonds, pecans, walnuts)
• 2 tablespoons pumpkin seeds
• 1/4 cup fresh blueberries
• 1/4 cup fresh strawberries, sliced
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• 1 teaspoon cinnamon (optional)

Instructions

1. Prepare the Base: In a bowl, add the coconut yogurt as the base.
2. Add the Nuts and Seeds: Sprinkle the mixed nuts, pumpkin seeds, and chia seeds over the yogurt.
3. Add the Berries: Top with fresh blueberries and sliced strawberries for a burst of flavor.
4. Drizzle with Almond Butter: Finish with a drizzle of almond butter and a sprinkle of cinnamon, if desired.
5. Serve: Enjoy immediately for a refreshing and nutritious breakfast!

Preparation time:10 minutes
Cooking time:0 minutes
Nutritional facts (per serving):Calories: 350, Protein: 10g, Fat: 25g, Carbohydrates: 20g, Fiber: 8g, Net Carbs: 12g

Flaxseed Meal Muffins

Flaxseed meal muffins are a delightful way to kickstart your day with a healthy twist! These muffins are not only simple to make, but they also provide a nutty flavor and a satisfying texture that makes them a great choice for a vegan keto breakfast. The use of flaxseed meal instead of traditional flour keeps the carbs low while infusing the muffins with beneficial omega-3 fatty acids.

These muffins are versatile and can be customized with your favorite add-ins, like nuts or berries, enhancing both their taste and nutritional profile. Whether you enjoy them alongside a cup of tea or as a grab-and-go treat, these muffins are sure to please!

Ingredients

• 1 cup flaxseed meal
• 1/4 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a large bowl, mix together the flaxseed meal, almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill the muffin liners about 3/4 full with the batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

Preparation Time:10 minutes
Cooking Time:25 minutes
Total Time:35 minutes
Nutritional Facts (per muffin):Calories: 150, Fat: 11g, Carbohydrates: 6g, Fiber: 4g, Protein: 5g

Vegan Keto Granola

If you’re looking for a satisfying breakfast that’s both vegan and keto-friendly, this granola is a delightful option. It’s crunchy, slightly sweet, and has a wonderful nutty flavor. This granola is not only simple to make, but it also offers a perfect balance of healthy fats and fiber to keep you full throughout the morning.

Making this granola at home is straightforward and requires minimal ingredients. You can customize it with your favorite nuts and seeds for added texture and flavor. A jar of this granola makes a fantastic topping for dairy-free yogurt or a quick snack on its own.

Ingredients

• 2 cups rolled oats (gluten-free if needed)
• 1 cup mixed nuts (almonds, walnuts, pecans)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup maple syrup or agave
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, mixed nuts, shredded coconut, chia seeds, cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract. Pour this mixture over the dry ingredients and stir until well coated.
4. Spread the granola mixture evenly on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring halfway through, until golden brown. Let it cool completely before storing in an airtight container.

Preparation Time:10 minutes
Cooking Time:25 minutes
Nutritional Facts (per serving, 1/4 cup):Calories: 180, Fat: 12g, Carbohydrates: 14g, Fiber: 4g, Protein: 4g

Savory Cauliflower Oatmeal

Savory cauliflower oatmeal is a delicious and comforting dish that perfectly combines the creamy texture of cauliflower with the heartiness of oats. The dish is seasoned with spices and topped with fresh ingredients, making it a flavorful and satisfying start to your day. Simple to prepare, it’s a wonderful option for those following a vegan keto diet, as it provides essential nutrients without unnecessary carbs. Plus, you can customize the toppings to your taste, whether you prefer avocado slices, nuts, or fresh herbs.

Preparation time is about 10 minutes, and cooking takes another 15 minutes, making it a quick and easy breakfast option. Each serving is roughly 200 calories, with 10g of protein, 15g of fat, and 7g of net carbs, making it a nutritious choice that fits well on a keto diet. Here’s how to make this tasty breakfast dish.

Spicy Tempeh Breakfast Tacos

Spicy tempeh breakfast tacos are a flavorful and satisfying way to kickstart your day. With a delightful blend of spices, the tempeh offers a hearty texture, making these tacos both filling and nutritious. The freshness from the toppings like avocado, tomatoes, and cilantro adds a vibrant touch that balances the dish perfectly.

This recipe is straightforward, making it accessible for both beginners and seasoned cooks. You can whip them up in under 30 minutes, which is ideal for a quick breakfast or brunch. Packed with protein and healthy fats, these tacos are a great addition to any vegan keto diet.

Ingredients

• 1 block of tempeh (about 8 oz), crumbled
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 low-carb tortillas
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare the Tempeh: In a skillet, heat olive oil over medium heat. Add the crumbled tempeh and sprinkle with smoked paprika, chili powder, garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tempeh is golden brown.
2. Warm the Tortillas: While the tempeh is cooking, warm the low-carb tortillas in another pan or microwave until pliable.
3. Assemble the Tacos: Place a generous portion of the cooked tempeh on each tortilla. Top with avocado slices, diced tomatoes, and cilantro.
4. Serve: Squeeze lime juice over the tacos for an extra burst of flavor. Serve immediately and enjoy!

Eggplant Breakfast Stacks

Eggplant Breakfast Stacks are a delightful, low-carb option for those seeking a hearty vegan keto meal. The layers of grilled eggplant, melty cheese, and fresh vegetables create a satisfying bite that’s packed with flavor. This dish is simple to make, making it perfect for a quick breakfast or brunch.

With a wonderful balance of textures and tastes, these stacks offer a savory start to your day without the carbs. Ideal for meal prep, they can be kept in the fridge and reheated as needed. Plus, with minimal ingredients, you can whip these up in no time!

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup vegan cheese slices
• 1 large tomato, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Prepare the Eggplant: Preheat your grill or stovetop grill pan. Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill each slice for about 3-4 minutes on each side until tender and slightly charred.
2. Assemble the Stacks: On a plate, layer the grilled eggplant, a slice of vegan cheese, and a slice of tomato. Repeat the layers until you reach the desired height, finishing with a slice of tomato on top.
3. Serve: Garnish with fresh herbs and enjoy your Eggplant Breakfast Stacks warm. These stacks are also delicious when prepared in advance and reheated!

Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes
Nutritional Facts (per serving):Calories: 200, Protein: 6g, Fat: 14g, Carbohydrates: 12g, Fiber: 5g

Savory Vegan Quiche

This savory vegan quiche is a delightful dish that’s perfect for breakfast or brunch. It combines a rich, creamy filling with fresh vegetables, all encased in a crispy crust. The flavors are vibrant and satisfying, making it a great way to start your day.

Not only is this quiche easy to prepare, but it’s also versatile. You can mix and match your favorite vegetables and spices to customize it to your taste. Plus, it’s plant-based and keto-friendly, catering to various dietary preferences!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened plant-based milk
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 cup zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced
• 1/4 cup black olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, melted coconut oil, nutritional yeast, salt, and pepper until it forms a dough. Press this mixture into the bottom and sides of a pie dish to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. In another bowl, whisk together the plant-based milk and flax egg. Add the sliced vegetables, olives, oregano, and garlic powder. Mix well.
5. Pour the filling into the pre-baked crust and spread it evenly.
6. Bake for 30-35 minutes until the filling is set and the top is slightly golden.
7. Allow to cool for a few minutes before slicing and serving.

Preparation Time:15 minutes
Cooking Time:45 minutes
Total Time:1 hour
Nutritional Facts (per slice, makes 8 slices):Calories: 180, Protein: 5g, Fat: 14g, Carbohydrates: 10g, Fiber: 3g, Sugar: 1g

Creamy Coconut Yogurt

Creamy coconut yogurt is a delightful vegan and keto-friendly breakfast option that’s both simple to make and incredibly satisfying. With its rich, smooth texture and slightly tangy flavor, it offers a refreshing start to your day. Plus, it’s customizable with your favorite toppings, making it a versatile breakfast staple.

This yogurt is not only delicious but also packed with healthy fats and probiotics. Whether you enjoy it plain or topped with fresh berries and nuts, it’s a great way to fuel your morning. Let’s dive into how you can whip this up in no time!

Ingredients

• 1 can full-fat coconut milk
• 1 tablespoon maple syrup or a keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon probiotic powder or 1 probiotic capsule
• Pinch of salt

Instructions

1. Prep the Coconut Milk: In a saucepan, heat the coconut milk over low heat until it’s warm but not boiling. This helps dissolve the sweetener and activates the probiotics.
2. Add Sweetener & Probiotics: Stir in the maple syrup (or sweetener), vanilla extract, and a pinch of salt. If using a probiotic capsule, open it and pour the contents into the mixture.
3. Ferment: Pour the mixture into a clean glass jar and cover it with a cheesecloth or a loose lid to allow airflow. Let it sit in a warm place for 24-48 hours until it thickens and develops a tangy flavor.
4. Refrigerate: After fermentation, refrigerate the yogurt for at least 4 hours to set further. Before serving, stir well and enjoy with your favorite toppings!

Preparation Time:10 minutes
Fermentation Time:24-48 hours
Total Time:About 1-2 days (mostly hands-off)
Nutritional Facts (per serving, without toppings):Calories: 150, Fat: 15g, Carbohydrates: 6g, Fiber: 0g, Protein: 2g.

Lentil Breakfast Patties

Lentil breakfast patties are a delightful way to kickstart your day with a healthy and satisfying meal. These patties pack a punch with their savory flavors and a satisfying texture that’s both crispy on the outside and soft on the inside. They are also vegan and keto-friendly, making them a great option for a variety of dietary preferences.

The best part? They are simple to whip up, requiring just a handful of ingredients and minimal preparation time. Pair them with a fresh salad or some avocado for an added boost of nutrition. Enjoy these patties as part of your morning routine or as a tasty snack anytime!

Ingredients

• 1 cup cooked lentils
• 1/2 cup finely chopped bell peppers
• 1/4 cup chopped onions
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Instructions

1. Mix the Ingredients: In a large bowl, combine the cooked lentils, bell peppers, onions, almond flour, nutritional yeast, garlic powder, cumin, salt, and pepper. Stir until well mixed.
2. Form the Patties: Shape the mixture into patties, about 1/2 inch thick.
3. Cook the Patties: Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 4-5 minutes on each side, until golden brown.
4. Serve: Enjoy the patties hot with your favorite side salad or toppings.

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Nutritional Facts (per patty): Calories: 120, Protein: 6g, Carbohydrates: 14g, Fat: 5g, Fiber: 5g

Pumpkin Spice Chia Pudding

This Pumpkin Spice Chia Pudding is a delightful, creamy breakfast option that combines the warm flavors of pumpkin and spices with the health benefits of chia seeds. It’s easy to whip up, making it a convenient choice for busy mornings or a cozy weekend brunch. Each bite is filled with a comforting blend of spices, providing a satisfying way to start your day.

The pudding is not only delicious but also packed with nutrients. Chia seeds are a great source of omega-3 fatty acids, fiber, and protein, while pumpkin adds vitamins and minerals. This recipe is simple and can be made ahead of time, allowing the flavors to meld beautifully. Enjoy it topped with your favorite nuts or a sprinkle of extra cinnamon for an added crunch!

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1/2 cup pure pumpkin puree
• 1/4 cup maple syrup or your preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

1. Combine Ingredients: In a medium bowl, whisk together almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until well combined.
2. Add Chia Seeds: Stir in the chia seeds, making sure they are evenly distributed throughout the mixture.
3. Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. Serve: Once set, give the pudding a good stir before serving, and top with your choice of nuts or seeds for added texture.

Preparation Time: 10 minutes
Chill Time: 4 hours
Servings: 4
Nutritional Facts (per serving): Calories: 180, Protein: 5g, Fat: 8g, Carbohydrates: 25g, Fiber: 10g, Sugar: 5g

Peanut Butter Banana Smoothie

This Peanut Butter Banana Smoothie is a delicious blend of flavors and nutrients, making it an ideal choice for a vegan keto breakfast. The creamy texture combined with the rich taste of peanut butter and the sweetness of banana creates a smooth and satisfying drink. Plus, it’s super easy to whip up, making it a great option for busy mornings!

With just a few simple ingredients, you can enjoy a refreshing and energizing beverage. This smoothie is packed with healthy fats, protein, and essential vitamins, all while keeping your carb count low. Perfect for anyone looking to start their day on a nutritious note!

Ingredients

• 1 medium banana (frozen if possible)
• 2 tablespoons natural peanut butter
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions

1. Blend Ingredients: In a blender, combine the banana, peanut butter, almond milk, chia seeds, and vanilla extract. If you like your smoothie chilled, add a few ice cubes.
2. Blend Until Smooth: Blend on high speed until all ingredients are well combined and the mixture is creamy.
3. Adjust Consistency: If the smoothie is too thick, add a bit more almond milk until you reach your desired consistency.
4. Serve: Pour into a glass and enjoy immediately for the best flavor!

Nutritional Facts (per serving):

• Calories: 300
• Fat: 18g
• Protein: 10g
• Carbohydrates: 28g
• Fiber: 8g
• Sugar: 8g
• Sodium: 150mg

Stuffed Bell Peppers

Stuffed bell peppers are a delightful way to enjoy a plant-based, keto-friendly meal that’s both filling and flavorful. These vibrant peppers, bursting with taste, are packed with a hearty filling, making them a satisfying breakfast option. They’re simple to prepare and can be customized with your favorite ingredients.

The combination of tender peppers with a savory filling creates a delicious bite that’s sure to start your day off right. Plus, they’re perfect for meal prep—just make a batch at the beginning of the week for an easy breakfast on-the-go!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or cauliflower rice
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (for topping)

Instructions

1. Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
2. Make the Filling: In a large bowl, combine quinoa or cauliflower rice, black beans, diced tomatoes, cumin, garlic powder, chili powder, salt, pepper, and cilantro. Mix until everything is well combined.
3. Stuff the Peppers: Spoon the mixture into each bell pepper, packing it tightly to fill them completely.
4. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
5. Serve: Top with diced avocado and extra cilantro if desired. Enjoy your delicious stuffed bell peppers!

Preparation Time:15 minutes
Cooking Time:35 minutes
Total Time:50 minutes
Nutritional Facts (per serving):Calories: 220, Protein: 9g, Carbs: 30g, Fat: 7g, Fiber: 8g