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low carb keto eggs benedict hollandaise sauce

Keto Eggs Benedict

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 252kcal
Eggs Benedict can be made low carb by replacing the traditional English muffin. This version uses a quick to prepare Hollandaise sauce and low carb bread.
Print Recipe



  • Place 2-3 inches of water in a deep skillet or saucepan with a drop of vinegar. Bring water to a boil then reduce heat to just under boil.
  • Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
  • Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.



The toasted low carb muffins can be replaced with slices of tomato. And spinach can be used in place of ham for an eggs Benedict Florentine.


Serving: 1egg muffin | Calories: 252kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 274mg | Sodium: 473mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

Additional Info

Net Carbs: 1 g | % Carbs: 1.6 % | % Protein: 24.6 % | % Fat: 73.8 %

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