Oh I remember too well, that when I first went on keto last year I was struggling so much to find a breakfast that was vegan, keto-friendly and most importantly: Worked for me!
During my first week of keto I tried to stick to savoury breakfasts, thinking that anything even remotely sweet would have too many fruit sugars and therefore a high carb content. So I had tofu for breakfast for 10 days – in pretty much all shapes and forms, and on Day 11 I simply thought ‘That’s it, I can’t see tofu anymore!’ and I sat down to calculate a better breakfast option for myself (cause tbh, vegan keto is a lot of calculating!)
Berries such as strawberries and raspberries are very low in net carbs and actually fit perfectly into a keto diet, when consumed in small amounts.
As a sweet-breakfast loving person my pre-keto breakfast mainly consisted of cereal, porridge, granola and other toppings – so switching to savoury morning meals turned out to be rather difficult for me. I also was absolutely over tofu scramble after only a few days! I therefore made the decision to consume the main part of my net carbs for breakfast and keeping the carbs for the rest of my daily meals at a minimum – simply needing something sweet tasting to get me started for the day!
This turned out to work really well for me and I have to admit that I absolutely came to love this breakfast combination – even off keto!
You will see that I often use Pip & Nut’s Coconut & Almond Butter as a topping for my bowl – simply as I am absolutely addicted to it and if you haven’t tried it yet, you definitely should! (If you’ve ever wondered who buys those 1kg bucket of Pip & Nut – that’s me!)
Of course you are welcome to replace this topping with one of your liking – or even leave it out completely. I am sure there are options that are even lower in net carbs, but this is my absolute fave and well worth sacrificing net carbs from the rest of the day 😉
Make sure to calculate your net carbs based on the products and amounts you use as they can slightly differ depending on the product/brand. With the products I used this breakfast came to around 14g net carbs.
• 50g frozen berries (strawberry, raspberry, blueberry, blackberry – or a mix of them)
• 200g Alpro soy yogurt with coconut (or plain)
• 1/2 tsp cinnamon
• optional 1/4 tsp stevia (if you like it extra sweet – I used Natvia)
• 30g Pip&Nut almond & coconut butter (a dream!)
• 1 tsp cacao nibs
Method – very simple:
1. Add the frozen berries, cinnamon and stevia to a large container and add the yogurt on top.
2. Using a stick blender combine all ingredients. I figured a stick blender works best for me as it is quite a small amount for a regular blender size.
3. Add to a bowl, top with the almond & coconut butter and cacao and voila: breakfast is served!
Are you looking for more keto recipes? Get in touch and let me know whether you’re after more snacks, breakfasts or mains and I’ll happily include more on the blog.