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Delightful Keto Eggs Benedict with Super Easy Hollandaise Sauce

Try the most delicious and easy low carb Keto egg breakfast with this low carb Keto eggs benedict. This is the perfect morning meal to stay Keto without sacrificing flavor. Get more low carb egg breakfast ideas here.

Delightful Keto Eggs Benedict with Super Easy Hollandaise Sauce

On the few occasions that I do go out to eat for breakfast or brunch, I always order Eggs Benedict.  It is one of my all time favorites and in the past has been a source of guilt due to my incorrect perception of the whole cholesterol and fat issue. 

With a minor tweak this is a perfect meal low carb egg breakfast to order on the run while on the Keto diet!

If you’d like to know more about how fats have gotten a bad reputation, but are actually good for you, check out this resource.

Back to Eggs Benny!  On one of the low carb forums that I frequent, there are several versions of Hollandaise sauce, so when I saw it, I immediately thought of a way to recreate my favorite breakfast and thus was born Keto Eggs Benedict!

The Hollandaise sauce is an easy blender version.  This takes nothing away from the taste, it turned out every bit as good as the picky ‘cook it in a double boiler’ version. 

And the leftovers!  Oh my goodness, the leftover sauce hardened into a wonderful lemony butter that I spread on salmon, cooked broccoli, asparagus and so on for the rest of the week.

I didn’t even bother poaching the eggs!  I simply took a Silicone Muffin Pan and made little bacon cups, dropped a raw egg into each cup and baked until the egg was done to my liking.  (My preference is to have the whites hard and the yolk soft).

Easy Hollandaise Sauce (for the Keto Eggs Benedict)

Sauce Ingredients:Try the most delicious and easy low carb Keto egg breakfast with this low carb Keto eggs benedict. This is the perfect morning meal to stay Keto without sacrificing flavor. Get more low carb egg breakfast ideas here.

  • ½ cup butter (1 stick)
  • Juice of ½ lemon (2 tbsp)
  • Dash cayenne
  • 3 egg yolks

The Eggs Part of the Benedict

Eggs part: (for 2 servings)

  • 4 strips bacon
  • 4 eggs

Directions

Preheat oven to 350.  Line muffin cups with a strip of bacon.  I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.

Break an egg into each bacon nest.  For even more authenticity you could use Canadian bacon instead of regular.

While the eggs are cooking in the oven make the sauce.  Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.

In a blender, blend egg yolks, lemon and cayenne. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. 

I am quite certain this method would also work well in a food processor.

Tip: The variable speed on my Vitamix blender worked perfectly for this.

When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley.  I ate mine with avocado slices. 

Customize Your Low Carb Keto Egg Breakfast For Your Preference

The timing of the eggs will depend on how you like them. 

Also if you like your bacon more crispier than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done.  So you will just have to keep an eye on your eggs!

Soooo good! I did not for a moment miss the English muffins underneath!

Save the leftover sauce to use during the week over veggies and protein.  It is really good!

Nutritional Information

Breakdown for this low carb Keto egg breakfast (each serving is 2 eggs, 2 strips bacon, 2 tbsp sauce) turned out to be 80/17/3.

Calories 453, Fat 41, Protein 20, Carbs 4

If you want to use the sauce leftovers for veggies, each tablespoon contains 62 calories, 7 fat, 1 protein, zero carbs.

You Will Be Hooked on Keto Eggs Benedict After You Try This

I just adore this recipe.  There’s so much flavor and I don’t even miss the english muffin one bit.  Try this one out this weekend on your family and see how they like it.  

I bet they will love it as much as I do.  It feels so gourmet with a slice of avocado.  

This makes a great breakfast to serve to guests as well.  The presentation is gorgeous, and the flavor is so robust.  If they aren’t keto, you can add in an english muffin and everyone is happy! 

I hope you try this wonderful weekend breakfast!

Yield: 2 servings

Keto Eggs Benedict with Super Easy Hollandaise Sauce

Keto Eggs Benedict with Super Easy Hollandaise Sauce

Keto eggs benedict with a super fast and easy blender hollandaise sauce. Wonderful weekend low carb brunch!

Ingredients

  • Sauce Ingredients:
  • • ½ cup butter (1 stick)
  • • Juice of ½ lemon (2 tbsp)
  • • Dash cayenne
  • • 3 egg yolks
  • Eggs part: (for 2 servings)
  • • 4 strips bacon
  • • 4 eggs

Instructions

  1. Preheat oven to 350. 
  2. Line muffin cups with a strip of bacon. I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.
  3. Break an egg into each bacon nest. For even more authenticity you could use Canadian bacon instead of regular.
  4. While the eggs are cooking in the oven make the sauce. Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.
  5. In a blender, blend egg yolks, lemon and cayenne. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. I am quite certain this method would also work well in a food processor
  6. When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley. 
  7. Optional: Add avocado slices. 

Notes

Customize Your Keto Eggs Benedict

  • The timing of the eggs will depend on how you like them. 
  • if you like your bacon more crispier than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done. So you will just have to keep an eye on your eggs!

Tips for Your Sauce

Save the leftover sauce to use during the week over veggies and protein. It is really good!

Serving Size for this Breakfast:

Each service is 2 eggs, 2 strips of bacon, 2 tbsp sauce.

Nutrition Information:

Yield:

2

Serving Size:

2 eggs-2bacon-2 tbsp sauce

Amount Per Serving:Calories: 453 Total Fat: 41g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 450mg Sodium: 528mg Carbohydrates: 10g Fiber: 1g Sugar: 8g Protein: 16g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
Keto Eggs Benedict with Super Easy Blender Hollandaise

Try these other Keto and Low Carb Breakfast Recipes!

Keto Overnight French Toast Casserole

Best Low Carb Waffles Recipe

Low Carb Breakfast : Raspberry Crepes

Mascarpone Hazelnut Low Carb Cheesecake Muffins

Spiced Vanilla Keto Milkshake Recipe

Chocolate Chip Keto Waffles

Oven Cooked Bacon Recipe

Delightful Keto Eggs Benedict with Super Easy Hollandaise Sauce

Keto Cream Cheese Jalapeno Poppers Omelette

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57 Responses to Delightful Keto Eggs Benedict with Super Easy Hollandaise Sauce

  1. Sheryl Brandt says:

    Thanks so much for sharing your bacon cup egg recipe I can’t wait to try it! I have been on Keto since October 2017 and have lost 55 pounds. I also am off all my insulin and meds for my diabetes that was diagnosed 30+ years ago. My weight loss has stalled and am considering doing an EF. Thanks for all the great info you have provided and the great recipes!

    Thought I would share my zipped up version of Hollindaise. I have been using this recipe for years (30 or so). My sauce contains – 4 large egg yolks
    1/4 teaspoon salt
    1/2 teaspoon dry mustard
    2 tablespoon lemon juice
    1/4 tsp or a few dashes tabasco sauce or to taste
    1/4 pound butter, melted

    I put everything in the blender and mix well. Microwave the butter is hot and bubbly. Drizzle the butter in very slowly, mix until thickened.

    Just thought I would share another very tasty version of blender hollandaise. Hope you give it a try.

    • KetoWoman says:

      Thank you for sharing that! I don’t think I people enough hollandaise do they!?

  2. Debbie Avis says:

    I made this recipe today, it was awesome, I will probably cut back a little on the fresh lemon juice. I didn’t read the serving size part about the sauce and just divided the whole lot in two serves, that was a lot of calories. Oh well celery for dinner! Do you know how many tablespoons of sauce the recipe ends up making roughly I didn’t measure mine at the end obviously! Haha

    • KetoWoman says:

      I seem to remember it makes about 12 tbsp. I think about 2-3 tablespoons drizzled over 2 eggs is about right. Thanks for your comments!

  3. Joanne Lacroix says:

    tried to subscribe and print this eggs recipe…cannot ,to difficult to work with it!!!

    • KetoWoman says:

      Thank you for taking the time to comment! The website is in the middle of going through an upgrade and overhaul and many of the older recipes still do not have the printable recipe card, but we are working on it! I will manually add you to the subscriber list (that is also new!). Thanks so much for your patience!

  4. Deb Lundquist says:

    I made this, this morning, using me Keto bread on the bottom. I also added some crabmeat (shrimp is divine too!). Great idea and recipe! I feel like I’m indulging myself to lose weight. Thank you for making my breakfasts interesting!

    • KetoWoman says:

      SO happy you liked it! Eggs Benny is one of my all time favorite breakfasts!

  5. Yahne says:

    I cant wait to make this!

  6. Erin says:

    So putting raw egg yolk into the blender with lemon juice and hot butter…what is cooking the yolk so they aren’t raw?

    • KetoWoman says:

      Don’t do it if you fear raw eggs. Bye the way, there are raw eggs in mayo and eggnog and ceasar salad dressing. I could go on. 🙂

    • Peta Dale says:

      When I make my sauce
      A) place butter and a pinch or 2 of salt in a small saucepan over medium heat
      B). Seperate your eggs, put yolks into a cup with a drizzle of water and the lemon juice. Blend with a fork
      C) once butter is melted I quickly pour in the egg mixture and beat with a whiz till it is nice and thick or the consistency you like

    • Jill says:

      Adding citrus juices to egg yolks actually “cooks” them.

  7. Tammiy Lynn says:

    Made this hollandaise sauce today and it was super easy and fabulous ! Thank you !
    I did pop it in the microwave for 15 seconds to make it thicker .

  8. Kayla says:

    Hi! My family loves this recipe, thank you! I am starting to track my nutrients and I like to have a little more sauce than you put in your serving size. Do you happen to know the carbs/calories/protein for the sauce alone? This would help, too, if I use the leftovers on a veggie.

  9. Cheryl says:

    Lovely! What’s underneath?

    • KetoWoman says:

      Just the plate! Trust me, you don’t need that English muffin under there! 🙂

  10. Mandi says:

    Do you have to whir it in a blender? Can’t you just thoroughly mix it by hand?? The blender seems time consuming and a pain to have to get out, clean, etc. If I can just whip it by hand I’d be more likely to make. Just wondering… thanks 🙂

    • KetoWoman says:

      Well you could try a whisk and see. Or maybe one of those stick blenders? I have never tried it by hand so can’t guarantee it will work. My blender just stays out on the counter because I use it so much, so it doesn’t feel like any extra work. I also clean it right away by blending hot water in it when I am done and then one good rinse after that. Takes less than a minute!

    • Phyllis says:

      Mandi you can definitely use a whisk, put it in a metal bowl over a pot of simmering water on the stove, I use softened butter and add it to the egg mixture while whipping it very good, keep on adding butter till the consistency you want. Hope this helps.

    • Georgene says:

      I’ve been making my Hollondaise like this (my mother taught me) for more than 50 years. And what I have learned is that if you get the butter foamy-hot, along with the lemon and cayenne, then when you whisk (no blender needeed) the eggs in, they will cook enough not to be a concern. Just make sure to take the hot butter off the heat only seconds before whisking in the egg yolks.

      To my mind, this is the ONLY real Hollondaise sauce.

  11. Malainie says:

    I use two sticks of butter and three whole eggs to make Hollandaise Sauce. After I whir it in a blender, I stick it in the microwave for 30 secs. in medium, which is power 5 and then stir it with a fork. I do this in 30 second increments until it has thickened. Works really well and you can be assured the eggs are cooked. 😉

  12. Shelly says:

    I just made this and while it was good, it was just too lemony. I used the bottled lemon juice, could that be why? Any ideas?

    • KetoWoman says:

      Absolutely! That stuff is strong! You’d have to cut it to maybe a teaspoon or two I’m thinking. Hope it turns out better next time.

  13. Tera says:

    I make this regularly, heat the butter till hot but just barely bubbling and add 2 tbsp.’s of heavy cream at the end while blending slowly, it makes it thick and creamy! One of my faves!

    • KetoWoman says:

      That sounds great! This is a great time of year for a special brunch, I am planning this for Boxing day morning.

  14. Marci says:

    I am a bit confused:

    “Breakdown for this breakfast (each serving is 2 eggs, 2 strips bacon, 2 tbsp sauce) turned out to be 80/17/3.”

    80/17/3 ??? 80 calories, 17 fat grams, 3 carbs? per serving?

    “Calories 453, Fat 41, Protein 20, Carbs 4” <— entire recipe? Doesn't add up.

    Please clarify?

    • KetoWoman says:

      Sorry for the confusion! The 80/17/3 refers to macros only (fat/protein/carbs). People following the Ketogenic diet or LCHF(Low Carb High Fat) are generally more concerned with macro ratios than with actual calorie counts.

  15. michele says:

    Careful at restaurants they some times use flour as a thickener .. if you only want one serving of this sauce , 1 yoke to 2 tablespoons 1/4 tsp lemon… will work also… lightly melt butter cool add egg yoke and blend in magic bullet or blender cup blend until creamy. add 1/2 tsp water pop in micro 1/2 second. or warm in sauce pan.. if it breaks
    add a little more water

    • KetoWoman says:

      That’s good to know about the restaurants using flour, darn them! Great sauce tip, I’ll try that!

  16. greenplanner says:

    I’ve been ordering eggs benedict from my favorite diner and subbing a tomato slice for the english muffin. It’s yummy, but expensive, and I can make this easily myself. Thanks!

    • KetoWoman says:

      I know, I was surprised at how easily I could make something so yummy! Thanks for stopping by!

  17. Stacy Sprouse says:

    These looks delicious! I think I will try them with Quick Paleo English Muffins from beauty and the foodie.com. Thanks for sharing

  18. Courtney Pies says:

    This looks and sounds absolutely delicious! I definitely want to try this!

  19. Rachee says:

    I never had Eggs Benny (<—love!) but would definitely try them like this.

  20. I’m not really a fan of Egg Benedict but hubby is. I will have to show him this recipe and see if he would like to make it. Thanks for sharing.

  21. Liz @ A Nut in a Nutshell says:

    I can’t believe I’ve never tried Hollandaise anything. You sure make this look worth giving a go!

    • anitabreeze says:

      Hollandaise sauce is also great over fresh asparagus. One of those divine side dishes!

  22. ashj3nt says:

    This looks delicious!! I’m not allowed to eat eggs anymore, but oh man how I want to break that rule to try this!

  23. Theresa says:

    This looks like a delicious and hearty recipe for breakfast. I like that it’s not too high in calories either!

  24. Yum!! Eggs Bennie is one of my faves!

  25. JadeLouise Designs says:

    Something i truly miss from when we lived in Germany, the Hollandaise sauce! yum! Gotta try this!

  26. Amanda MacMahon says:

    i’m a fan of eggs benedict – not a huge one, but this looks good enough to try!

  27. mail4rosey says:

    I’ve never thought to make them at home. THey sure look amazing!

  28. Terry My Journey With Candida says:

    Making Hollandaise sauce is kind of like making your own mayo. My sister makes it. I have never tried making it , but it looks easy enough.

  29. Jennifer Williams says:

    I have not heard of this, it looks amazing. I like that it does not look hard (hopefully since I want to try it!)

  30. Annie Wong says:

    Eggs benedict is my breakfast of choise as well! I love that this looks just as appetizing as it would at a breakfast place!

  31. I love that this is a healthier version of eggs benedict. I think people start to eat healthier when they can still enjoy healthier variations of their favorite dishes without having to give up the foods they love.

  32. Robin Rue says:

    This sounds absolutely amazing. I haven’t had anything like this in ages, but now I am hungry!

  33. Michele says:

    I am not much into sauces but this no carb Hollandaise has my interest-I am diabetic and have to watch those carbs! I love a buttery lemony taste and am certain I would love this sauce–I am not too much into bacon and prefer my eggs hard boiled.

    • anitabreeze says:

      I was actually thinking of doing a breakfast where I pour some of this sauce over hard boiled eggs. I think it would taste amazing!

  34. Teresa McCluskey says:

    talk about a 5 star meal! I so want to make this!

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