Keto Hawaiian Brunch: Tropical Shrimp Scramble with Avocado Toast and Coconut Mocha Smoothie

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz raw shrimp, peeled and deveined 1 tablespoon olive oil 1 small avocado, sliced 4 large eggs 1/2 cup almond flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup unsweetened shredded coconut 1/2 cup full
• fat coconut milk 1 tablespoon instant coffee granules 1/2 cup ice cubes 1/4 cup unsweetened almond milk 1/2 teaspoon vanilla extract Salt and pepper, to taste Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, whisk together the eggs, salt, and pepper. Set aside.
2. In a large pan, heat olive oil over medium high heat. Add shrimp and cook until pink and opaque, about 3 4 minutes. Remove from pan and let cool slightly. Chop into bite sized pieces.
3. Preheat oven to 350°F (180°C). In a small bowl, combine almond flour, baking powder, salt, and shredded coconut. Add coconut milk and mix until well combined. Pour mixture into a greased loaf pan and bake for 25 30 minutes or until a toothpick comes out clean. Remove from oven and let cool.
4. Slice the almond flour bread into 4 pieces and toast in a toaster or toaster oven. Top each piece with sliced avocado, fresh cilantro leaves, and salt and pepper to taste.
5. In the same pan used for shrimp, pour in the egg mixture and cook over medium heat, stirring occasionally until scrambled to desired consistency. Add chopped shrimp and mix well.
6. In a blender, combine coconut milk, instant coffee granules, ice cubes, unsweetened almond milk, and vanilla extract. Blend until smooth and creamy. Pour into glasses and serve with the shrimp scramble and avocado toast.

Chef’s Insight

To achieve a creamy consistency in the shrimp scramble, use full-fat coconut milk instead of almond milk.

Notes

For a more authentic Hawaiian touch, use fresh pineapple instead of avocado for the toast topping.