Keto-Friendly Italian Breakfast Platter: Caprese Salad, Almond Pancakes & Avocado Mousse
A flavorful italian breakfast perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Dairy, Eggs, Tree Nuts (Almond)
Ingredients
- 4 slices mozzarella cheese
- 2 large tomatoes
- 1 small handful fresh basil leaves
- 1/2 cup almond flour
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1 medium avocado
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: bacon, for serving
Instructions
- a. Assemble the Caprese salad by arranging mozzarella slices, tomato wedges, and basil leaves on individual plates. Drizzle with olive oil and season with salt and pepper. b. In a medium bowl, whisk together almond flour, eggs, baking powder, salt, and cinnamon. c. Heat coconut oil in a non stick skillet over medium heat. Pour or scoop the batter into the skillet to form pancakes, cooking until golden brown on both sides. d. For the avocado mousse, blend avocado, heavy cream, lemon juice, and salt together until smooth and creamy. e. Serve almond pancakes with a side of avocado mousse.
Chef’s Insight
This dish showcases the perfect balance of flavors and textures, taking you straight to Italy without leaving your kitchen
Notes
Use ripe but firm tomatoes for the Caprese salad