Creamy Keto Crab Benedict with Avocado Hollandaise

Allergens

Crustacean shellfish (crab), Eggs, Dairy (butter, coconut oil)

Ingredients

• 12 oz lump crab meat, well
• drained
• 6 large eggs
• 3 cups almond flour
• 2 tbsp baking powder
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Fresh chives, for garnish

Instructions

1. Prepare the keto English muffin alternative by combining almond flour, baking powder, salt, garlic powder, onion powder, and black pepper in a bowl. Stir in melted butter until well combined.
2. Divide the dough into six portions and shape them into rounds. Bake at 350°F (175°C) for 18 20 minutes or until golden brown. Allow them to cool.
3. Bring a pot of water to a simmer for poaching eggs. Add a splash of vinegar to help eggs hold their shape. Poach each egg for about 4 minutes.
4. In a food processor, blend avocado, lemon juice, salt, and black pepper until smooth. With the motor running, slowly drizzle in 1/4 cup of melted coconut oil until emulsified to form Hollandaise sauce.
5. To assemble, slice each keto English muffin in half and toast. Top with a layer of crab meat, followed by a poached egg. Drizzle the Avocado Hollandaise over the top, garnish with fresh chives, and serve immediately.

Chef’s Insight

To avoid overcooking the eggs, remove them from the poaching water just before they are fully set. They will continue to cook slightly as they rest on the plate.

Notes

This dish is suitable for those following a keto or low-carb diet. Adjust seasoning to taste.