Easy Keto Eggs Benedict / Hollandaise Sauce

My dad joined me today while we filmed our Saturday breakfast favorite. This is such an easy breakfast to make and it’s very filling to curb hunger cravings all day! I used Keto Connect’s airfryer biscuit recipe and made a tiny change for the biscuit portion of this recipe. You can see their complete recipe with this LINK.  You only need egg yolks, lemon juice, melted butter and cayenne pepper for this delicious and easy keto hollandaise sauce.

I did use an air fryer to make this biscuits. You can use and oven instead but you may need to adjust the baking time. Here’s how to make them:

  • 1 cup super fine almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp pink salt
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • 2 tbsp melted butter
  • 2 tbsp sour cream

Mix the dry ingredients together and then the wet ingredients. Mix all and divide into 5 large biscuits or 9 small biscuits. I lined my air fryer with parchment paper to avoid the biscuits sticking and then baked them at 400 degrees for 10 mins. Cooking times vary depending on biscuit size!

For the hollandaise sauce you just need 4 ingredients:

  • 4 egg yolks
  • 1 TBS fresh squeezed lemon juice
  • 8 TBS (1 stick) melted butter
  • 1/2 tsp cayenne pepper

In a small sauce pan on low heat, whisk yolks until thickened without cooking them. The trick is to manage the heat to warm and thicken them without cooking them. Remove from heat quickly if the yolks begin to cook. Once thickened, slowly add melted butter 2 tablespoons at a time and whisk slowly. Repeat until all butter is combined. Lastly, add lemon juice and cayenne pepper.

Poach an egg using 1 cup of water in a microwave safe bowl. Our microwave cooked it in 45 seconds but you may need longer based on your microwave. Remove poached egg with a slotted spoon and place on paper towel to dry.

Take the keto biscuit and cut in half. Add cooked Canadian bacon to eat half. Layer poached eggs on each half and top with the hollandaise sauce. Enjoy!

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