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Creamy Keto Eggs Benedict with Easy Almond Flour English Muffins

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A keto-friendly twist on classic Eggs Benedict featuring soft almond flour English muffins, perfectly poached eggs, and rich hollandaise sauce. This recipe is low-carb, gluten-free, and indulgently creamy.

Ingredients

Scale
  • 2 cups (192g) almond flour
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs (for muffin batter)
  • 2 tablespoons (28g) unsalted butter, melted (for muffins)
  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar (for poaching water)
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons (85g) unsalted butter, melted (for hollandaise)
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper for hollandaise
  • Optional: fresh herbs for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt.
  2. Add 2 large eggs and melted butter to the dry ingredients. Stir gently until just combined; batter should be thick but spreadable. Avoid overmixing.
  3. Grease muffin rings and place on a baking sheet. Spoon batter evenly into 4 rings (about ¼ cup/60ml each). If no rings, shape rounds on parchment paper.
  4. Bake for 20 minutes or until tops are golden and a toothpick inserted comes out clean. Let cool slightly before removing from rings.
  5. Fill a saucepan with water, bring to a gentle simmer, and add white vinegar.
  6. Crack 4 large eggs into individual small bowls. Create a gentle whirlpool in simmering water and carefully slide each egg into the center.
  7. Poach eggs for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with slotted spoon and drain on paper towels.
  8. Prepare hollandaise sauce by whisking 3 egg yolks with lemon juice in a heatproof bowl over simmering water until slightly thickened, about 2 minutes.
  9. Slowly drizzle in melted butter while whisking continuously until sauce is thick and creamy. Season with salt, pepper, and optional cayenne or smoked paprika. Keep warm.
  10. Lightly toast almond flour English muffins in a skillet with a touch of butter for 1-2 minutes per side.
  11. Assemble by placing muffin halves on plates, topping each with a poached egg, and spooning hollandaise sauce over the top. Garnish with freshly cracked black pepper and herbs if desired.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water slowly to bring it back together. Use fresh eggs for best poaching results. Muffins can be baked ahead and reheated gently. Psyllium husk powder is key for muffin texture; ground flaxseed can be a substitute but may alter texture.

Nutrition

Keywords: keto eggs benedict, almond flour English muffins, low carb brunch, keto breakfast, hollandaise sauce, poached eggs, gluten free, keto muffins

Find it online: https://twinkletaste.com/creamy-keto-eggs-benedict-with-easy-almond-flour-english-muffins-recipe/