Keto German Breakfast: Low-Carb Schnitzel, Asparagus & Quark Cheesecake

Allergens

Eggs, Dairy (Quark Cheese)

Ingredients

• 1. 4 (6 oz) pork loin schnitzel cuts 2. 1 lb fresh asparagus 3. 8 oz quark cheese 4. 1/2 cup almond flour 5. 1/2 cup grated parmesan cheese 6. 4 large eggs, separated 7. 1/4 cup olive oil 8. Salt and pepper, to taste 9. Fresh parsley, for garnish

Instructions

1. Preheat the oven to 350°F (180°C). In a shallow dish, whisk together almond flour, grated parmesan cheese, salt, and pepper. In another shallow dish, beat egg yolks. In a third bowl, whip egg whites until stiff peaks form.
2. Dip each schnitzel cut in the egg yolks, then coat with the almond parmesan mixture. Repeat for all cuts.
3. Heat olive oil in a pan over medium heat and fry the schnitzels until golden brown on both sides. Transfer to an oven safe dish and bake for 10 minutes or until cooked through.
4. Steam or boil asparagus until tender, then season with salt and pepper.
5. In a separate bowl, mix quark cheese, egg whites, and a pinch of salt. Pour the mixture into a greased cheesecake pan and bake in the oven for 30 minutes or until set.
6. Plate the schnitzel alongside asparagus and serve with a slice of quark cheesecake on the side. Garnish with fresh parsley.

Chef’s Insight

This Keto German breakfast recipe highlights the rich flavors and textures found in traditional German cuisine while catering to low-carb dietary needs.

Notes

This Keto German breakfast recipe is perfect for those following a low-carb or high-fat ketogenic diet, with only 5g net carbs per serving.