Ingredients:

- 4 eggs
- 4 tablespoons of heavy cream
- 4 tablespoons of butter
- 1 tablespoon of erythritol
- Pinch of salt
- 1 teaspoon baking powder (could probably be skipped)
- 4-5 tablespoons of coconut powder (it is probably the same as coconut flour, but I haven’t been able to get a hold of coconut flour, so if you are using that, experiment with the amount needed)

Melt the butter and mix with eggs and cream. Add erythritol, salt, baking powder and coconut powder. Whisk it all together. Fry small pancakes in a pan.

Ingredients:

2 raw eggs
1 tablespoon of coconut oil
0.5 dl ~ 1/4 cup of cream
1 dl ~1/2 cup of frozen blueberries
10 almonds
10 drops of stevia
(2 cream ice cubes)

First add eggs and solid coconut oil to your blender to get a nice consistency on your smoothie, if you add cold ingredients before the coconut oil, it will harden. Add the rest of the ingredients to your blender. When using blueberries I like to add some frozen cream or ice cubes to get a thicker consistency, I don’t think this is necessary when using strawberries or other larger frozen berries. I think stevia is a must in a smoothie recipe, it really enhances the sweet flavour of the berries. You could use another sweetener, but I personally prefer to use only natural ingredients in my food.

If you would like a dariy free version, you could try replacing the cream with coconut milk. Here are some suggestions for other ingredients you could try if you would like to modify this recipe: whole milk, kefir, greek yoghurt, butter, dark chocolate, low carb protein powder.

If you are in a hurry in the morning and want something quick for breakfast, you could prepare this recipe the evening before and keep it in your refridgerator. I have also made this smoothie and put it in a bottle in my freezer to bring it along with me for a quick meal.

Ingredients:
0.5 dl ~ 1/5 cup heavy cream
1 dl ~ 2/5 cup ground almonds
2 eggs
0.5 dl ~1/5 cup water

Heat almonds and cream in a sauce pan. Mix eggs with water. Add egg/water mix to the saucepan and stirr over medium heat until it thickens.

I didn’t add any sweetener to the porridge, but sprinkled some erythritol and cinnamon on top of it. In my opinion the egg taste was too prominent, so if I do use this recipe again, I will probably try to add some stevia, erythritol and cinnamon to the porridge instead of just sprinkling some on top to try to get less egg taste.

Update: I tried modifying this recipe today, but I still don’t like it. It reminds me too much of a cake that hasn’t been fried, but I will leave it here since others like what I don’t.

2/5 cup heavy cream
2/5 cup ground almonds
2 eggs
2/5 cup water
1 tablespoon coconut flour
3 teaspoons erythritol
1 teaspoon cinnamon
10 drops of stevia
1 tablespoon of butter

Ingredients, 2 servings:

1/3 liter (1 2/5 cup) heavy cream
70 grams (2.5 ounces) or about 4-5 tablespoons butter
2 dl (4/5 cup) water
2 teaspoons locust bean gum
0.5 teaspoon salt

Melt the butter in a saucepan. Add cream and salt, let it cook for a while. Shake locust bean gum and water. Slowly add the water mix into your porridge while stirring. Let it cook for a while.

Sprinkle erythritol and cinnamon on the porridge. Serve with cured meats.

Ingredients for 1 serving:

150 grams (5 ounces) of high fat sour cream (2.4 carbs)
1/2 dl (1/5 cup) heavy cream (1.35 carbs)
1 dl (2/5 cup) water
1 teaspoon carob bean gum
1/4-1/2 teaspoon salt

Total: 4 carbs (3.75)

Put the sour cream in a sauce pan and simmer until it becomes liquid. Add cream and salt. Mix carob bean gum with water and shake it before slowly adding it to your porridge while stirring (very important to get a smooth porridge!). Let it cook for a while before serving.

Serve with a butter eye, erythritol, cinnamon and cured meats.

Traditionally you should cook the sour cream until the butter starts separating, but when I have this for breakfast I want to make it as quickly as possible.

One egg contains about 0.5 gram of carbohydrate, so this breakfast is very low carb. Here’s a picture of today’s breakfast, fried eggs with chives and bacon.

Fry an onion in butter until it is golden. Add 2-3 whole canned tomatoes and squeeze them. Add some spices, I use paprika, basil and oregano. Beat 3 eggs over the tomato/onion mix and cook under a lid for about 10 minutes.

Here’s what you will need:

- 1 dl steel-cut oats, rolled oats (this should be large oats and not quick oats that are cut into smaller pieces to make them cook faster and without any sweetener or added flavours). (24.4 carbs)
- 1 dl water
- 2 dl whole milk (9.2 carbs)
- 1 dl cottage cheese (1.5 carbs)

(1 dl is about 0.4 or 2/5 cup ).

Total carbs: 35

Put oats, water and milk in a sauce pan over full heat. Stirr to avoid that your porridge burns. When the porridge is boiling, turn down the heat to medium and let it boil until it thickens. Add the cottage cheese. I use cottage cheese in my porridge to get more proteins.

Place a butter eye in the center of your porridge and sprinkle with chopped almonds, cinnamon and erythritol. You could use another sweetener if you like, such as splenda, but I avoid artificial sweeteners as much as possible.