After going keto for the past year, I have found that my ideal breakfast for my body is 3 eggs – scrambled, boiled, or in a cake.
3 eggs gives me the protein/fat I need to keep me satisfied for over half the day.
Even before starting keto, I would have eggs for breakfast. So almost every day for 10+ years, I’ve had scrambled or soft-yolked eggs. And I was starting to get really tired of it.
But then I discovered microwave cheesecake, and I was in love! But the recipe only used one egg.
So with a few tweaks, I found my 3 egg version. Perfect for a filling breakfast and it hits my sweet tooth just right.
It’s hard to classify this as just cheesecake. Maybe microwave german pancakes? or almost-flan breakfast bowl? Puffy Pancakes? Whatever it is, it tastes good.
Directions For Keto Cheesecake Breakfast:
I have made 4 versions of this, and they all taste great.
Here is the basic one:
4 OZ. Cream Cheese
2 Tbsp. Butter
3 Tsp. Vanilla
4 Tsp. Erythitol (or other keto sweetener)
1 Tsp. Lemon Juice
Put 4 oz. cream cheese and 2 tablespoon butter in a microwave safe bowl (I use ceramic) heat for 30 sec in microwave.
Take out. With a fork whip together till smooth, add 2 tsp vanilla, 1 tsp lemon juice, 3-4 tsp erythitol, and mix till smooth. Then add 3 eggs, whip with the same fork till eggs are completely incorporated into mix. It will be pretty liquidy.
Alternate #2 Lemon. Add 2-3 more tsp of lemon juice, and 1/2 tsp turmeric
Alternate #3 Banana. Add 1 tsp of banana extract.
Alternate #4 Maple. Add 3 tsp of sugar free maple syrup (instead of sweetener), or 1 tsp of maple extract.
As you can see, the recipe is versatile enough that it is easy to change it however you want.
Microwave on high for 4-4 1/2 minutes, till middle is set. Let cool for a minute in the microwave.
Let it cool in the fridge (or freezer if you want it faster) till cool in the middle.
You can eat it warm for a more pancake style breakfast, but make sure its cold for the cheesecake effect. This is a quick thing you can make at night before bed, and it will be ready when you wake up!
How I use this recipe to lose weight:
About a year ago, I discovered ‘keto egg fast’. And I now use a watered down version in my daily life.
2-3 times a week, i’ll intermittent fast, and when I do, I’ll keep my two meals simple, following the egg fast rules. . . mostly. I plan on eating 6 eggs that day. 3 for brunch, and 3 for dinner.
I just scramble the eggs most of the time, but now I use this microwave method, and it satisfies my sweet tooth.
With around 600 calories per bowl, I get enough calories for the day, and i’m completely satisfied.
So sometimes I make 2 bowls at the beginning of the day, and then i’m done with my prep!
By the way, I found that for my body, if I am strict keto, and follow the intermittent fasting/egg cycle that I do, that after 3 weeks, my body starts consistently losing 1/2 pound a day. Pretty awesome for someone who struggles with weight loss!
I hope you like it!