How many carbs are in keto breakfast pizza?

Each of the 4 servings has 5.2g net carbs (7.0g total carbs minus 1.8g fiber), along with 478 calories, 27.4g protein, and 38.8g fat. This recipe makes 4 generous wedges.

Can I make the fathead crust ahead of time?

Yes. Bake the crust through step 3, cool it completely, then wrap and refrigerate for up to 2 days. When you're ready, add the toppings and eggs and finish baking, adding a couple of extra minutes since the crust starts cold.

Why is my fathead dough too sticky to press out?

Sticky dough usually means the cheese cooled and seized or the egg wasn't fully mixed in. Microwave it for another 15 seconds to loosen it, or wet your hands and press it between two sheets of parchment to spread it evenly.

Keto Breakfast Pizza: 5.2g Net Carbs

Name: Keto Breakfast Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 1.5 cups (170g) shredded mozzarella cheese; 2 oz (57g) cream cheese, cubed; 1/2 cup (56g) almond flour; 5 large eggs (1 for the crust, 4 for topping); 4 slices bacon, chopped; 1/2 cup (56g) shredded cheddar cheese; 2 tablespoons heavy cream; 2 green onions, thinly sliced; 1/2 teaspoon garlic powder; Salt and black pepper, to taste

Keto Breakfast Pizza

A golden fathead crust loaded with crispy bacon, melty cheddar, and baked eggs that ooze when you slice in. At just 5.2g net carbs per serving and ready in 35 minutes, it turns lazy weekend mornings into a keto feast worth waking up for.

Jordan Lee

Head of Nutrition · June 18, 2026

15 min

Prep

20 min

Cook

35 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

5.2g

Net carbs

1.8g

Fiber

Total carbs

27.4g

Protein

38.8g

Fats

478

Calories

Per serving · makes 4. Values are estimates; brands vary.

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This keto breakfast pizza brings the diner classic to your low-carb table: a crisp fathead crust topped with bacon, sharp cheddar, and eggs baked right on top. It's the kind of hearty, fork-and-knife morning meal that keeps you full for hours.

Ingredients

1.5 cups (170g) shredded mozzarella cheese

2 oz (57g) cream cheese, cubed

1/2 cup (56g) almond flour

5 large eggs (1 for the crust, 4 for topping)

4 slices bacon, chopped

1/2 cup (56g) shredded cheddar cheese

2 tablespoons heavy cream

2 green onions, thinly sliced

1/2 teaspoon garlic powder

Salt and black pepper, to taste

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook the chopped bacon in a skillet over medium heat until crisp, then drain on paper towels.

Make the crust: combine mozzarella and cream cheese in a microwave-safe bowl and microwave in 30-second bursts until fully melted, about 60-90 seconds. Stir in the almond flour, 1 egg, and garlic powder until a smooth dough forms.

Press the dough into a 10-inch round on the parchment, building up a slight rim. Bake for 8-10 minutes until set and lightly golden.

Brush the crust with the heavy cream, then scatter on the bacon and cheddar. Carefully crack the 4 remaining eggs over the top, spacing them out so they stay separate.

Return to the oven and bake 8-10 minutes, until the whites are set but the yolks are still runny. Season the eggs with salt and pepper.

Scatter the sliced green onions over the top, slice into 4 wedges, and serve hot.

Tips & notes

For firmer yolks, bake the eggs an extra 3-4 minutes; for jammy centers, pull the pizza the moment the whites turn opaque.

Swap the bacon for cooked breakfast sausage or diced ham, and the cheddar for pepper jack to change up the flavor.

Store leftovers airtight in the fridge for up to 3 days and reheat in a 350°F oven or air fryer to re-crisp the crust; the microwave will overcook the yolks.

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Frequently asked questions

How many carbs are in keto breakfast pizza?: Each of the 4 servings has 5.2g net carbs (7.0g total carbs minus 1.8g fiber), along with 478 calories, 27.4g protein, and 38.8g fat. This recipe makes 4 generous wedges.
Can I make the fathead crust ahead of time?: Yes. Bake the crust through step 3, cool it completely, then wrap and refrigerate for up to 2 days. When you're ready, add the toppings and eggs and finish baking, adding a couple of extra minutes since the crust starts cold.
Why is my fathead dough too sticky to press out?: Sticky dough usually means the cheese cooled and seized or the egg wasn't fully mixed in. Microwave it for another 15 seconds to loosen it, or wet your hands and press it between two sheets of parchment to spread it evenly.