Who says you need an English muffin to enjoy eggs Benedict? This keto eggs Benedict swaps the traditional muffin for crispy, homemade keto mug bread and Canadian bacon for savory prosciutto.
Each serving is topped with a poached egg and a rich, buttery homemade hollandaise sauce. The mug bread comes together in the microwave before getting a quick crisp in the air fryer or skillet, making this a satisfying low-carb breakfast without too much fuss.
At just 2.6 grams of net carbs per serving, it’s a delicious way to enjoy a breakfast classic while keeping the carbs low.
Keto Prosciutto Eggs Benedict
Ingredients
Equipment
Method
- Make the keto mug bread. Lightly grease an 8 oz microwave-safe ramekin. For the first batch, whisk together 1 egg, 1 tbsp heavy cream, and 1 tbsp oil. Stir in 1 tbsp coconut flour, 1 tbsp almond flour, ¼ tsp baking powder, and 1 pinch salt until no dry flour remains. Smooth the top. Microwave on high for 90 seconds, until the bread puffs and pulls slightly from the sides. Cool for 1–2 minutes, loosen the edges, turn out, and slice horizontally into two rounds. Repeat with the remaining ingredients to make a second batch. You'll have four bread rounds total.
- Toast the bread. You'll need: Lightly spritz all four rounds with oil. Air-fry at 400°F for approximately 3 minutes, checking halfway, until golden and sturdy. Alternatively, toast in a buttered skillet using the established mug bread method.
- Poach the eggs. Bring water to a bare simmer. For neater poached eggs, optionally crack each egg into a fine-mesh strainer and drain for 10–15 seconds before gently transferring it to the water. Poach for approximately 3–4 minutes, adjusting to your preferred yolk texture. Remove with a slotted spoon. For food safety, fully cook eggs to 160°F or consider pasteurized eggs when preparing soft yolks.
- Prepare the hollandaise sauce. You'll need: 2 large fresh egg yolks, 8 tbsp unsalted butter, 1 tsp fresh lemon juice, 2 tsp water, approximately 1 tsp additional warm water if needed, ¼ tsp e salt, and 2 small pinches ground cayenne pepper, or to taste. Gently melt the butter and keep warm without browning. Bring 1–2 inches of water to a gentle simmer in a saucepan. Place a heatproof bowl above the water without letting it touch. Whisk the egg yolks, lemon juice, and 2 teaspoons water together in the bowl. Continue whisking over gentle steam, checking with an instant-read thermometer, until the egg mixture reaches 160°F. Remove from the heat. Slowly whisk in the warm melted butter until smooth. If the sauce is too thick, gradually add up to 1 tsp warm water until pourable. Season with salt and cayenne. Serve promptly.
- Assemble the Eggs Benedict. Place 2 slices prosciutto on each toasted bread round. Top each with 1 poached egg. Divide the hollandaise evenly among the four servings and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for the Best Keto Eggs Benedict
Crisp the mug bread. Don’t skip this step! The mug bread is soft when it first comes out of the microwave, but crisping it gives it a much better texture. I was pleasantly surprised by how well it worked as a substitute for an English muffin. I used my air fryer, but a lightly buttered skillet is another option.
Keep the hollandaise warm, not hot. Hollandaise is best served shortly after making it. If it thickens while you’re preparing the eggs, whisk in a little warm water until it’s smooth and pourable again.
Assemble just before serving. Have your bread toasted and prosciutto ready before finishing the poached eggs. That way, everything comes together while the eggs and hollandaise are still warm.
Frequently Asked Questions
Why do I need to make the keto mug bread in two separate batches?
I’ve tried doubling the mug bread in one ramekin, and it didn’t work out so well! By the time the center was fully cooked, the outside had turned rubbery. Making two separate batches gives you a much better texture and ensures the bread cooks evenly. Each batch makes two rounds, so you’ll have four altogether.
Can I substitute Canadian bacon or deli ham for the prosciutto?
Absolutely! Traditional eggs Benedict uses Canadian bacon, so that’s a great option if you prefer a more classic version. Thinly sliced deli ham works well, too.
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