Keto Eggs Benedict
Velvety poached eggs and savory Canadian bacon stacked on a tender almond flour biscuit, all crowned with a rich, lemony blender hollandaise. This brunch classic skips the muffin to land at just 4.5g net carbs per serving and comes together in about 35 minutes.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 2. Values are estimates; brands vary.
This keto eggs benedict gives you the full brunch experience without the carb-heavy English muffin. Buttery almond flour biscuits stand in for the base, topped with seared Canadian bacon, silky poached eggs, and a luscious blender hollandaise that comes together in under a minute.
Ingredients
- 4 large eggs, for poaching
- 4 slices Canadian bacon or thick-cut deli ham (about 4 oz / 113 g)
- 1 tablespoon white vinegar (for the poaching water)
- 3/4 cup (75 g) blanched almond flour
- 1 large egg, for the biscuits
- 2 tablespoons (28 g) cold butter, cubed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large egg yolks, for the hollandaise
- 1/2 cup (113 g) butter, melted and hot
- 1 tablespoon fresh lemon juice
- 1 pinch cayenne pepper, plus salt to taste
Instructions
- 1
Make the biscuit base: preheat the oven to 375°F (190°C). In a bowl, stir together the almond flour, baking powder, and 1/4 teaspoon salt, then cut in the cold cubed butter with a fork until crumbly. Mix in the whole egg until a soft dough forms. Shape into 2 flat rounds about 3 inches wide on a parchment-lined sheet and bake 12-14 minutes until golden and set. Let cool slightly.
- 2
Crisp the meat: warm a dry skillet over medium heat and sear the Canadian bacon or ham 1-2 minutes per side until lightly browned at the edges. Set aside and keep warm.
- 3
Make the hollandaise: add the 3 egg yolks, lemon juice, cayenne, and a pinch of salt to a blender and blend 10 seconds. With the blender running on low, slowly stream in the hot melted butter until thick and emulsified, about 30 seconds. Keep warm by setting the blender jar in a bowl of warm water; thin with a teaspoon of warm water if it tightens up.
- 4
Poach the eggs: bring a wide pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, swirl the water, and slide the eggs in one at a time. Poach 3-4 minutes for runny yolks, then lift out with a slotted spoon and drain on a paper towel.
- 5
Assemble: split each warm biscuit in half (or leave whole for a sturdier base). Top with the seared bacon, a poached egg, and a generous spoonful of hollandaise. Finish with a dusting of cayenne and chopped chives if you like, and serve immediately.
Tips & notes
- Hollandaise waits for no one, so make it last and serve right away. If it breaks, blend in a fresh warm yolk or a teaspoon of hot water to bring it back together.
- For a vegetarian version, swap the Canadian bacon for thick slices of sauteed portobello mushroom or wilted spinach; this changes the macros slightly but keeps it keto.
- Use the freshest eggs you can for poaching, as the whites hold together far better. A quick swirl of the water before adding each egg helps it wrap into a neat shape.
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Frequently asked questions
- How many carbs are in keto eggs benedict?
- Each serving has 4.5 g net carbs (7.5 g total carbs minus 3 g fiber), along with 712 calories, 34 g protein, and 61 g fat. This recipe makes 2 servings, each with two poached eggs.
- What replaces the English muffin in keto eggs benedict?
- A quick almond flour biscuit stands in for the muffin, giving you that sturdy, tender base at just a couple grams of net carb. You can also serve it over thick tomato slices, a portobello cap, or a bed of sauteed spinach for an even lower-carb option.
- Can I make any of it ahead of time?
- Yes. Bake the almond flour biscuits up to 3 days ahead and refrigerate, then warm them in the oven before serving. Poach the eggs and make the hollandaise fresh, as both are best the moment they're done.
