A ketogenic diet can get boring pretty easily – especially if you are a hardcore vegetarian! Without meat and eggs to include in your keto food – cooking and eating can become a mundane task pretty quickly – which can also discourage you to follow a ketogenic diet in the long run.
But, if you thought that you cannot get on a keto diet and lose weight just because you are a vegetarian – think again! Here are some mouthwatering Indian keto breakfast recipes to make you drool even on a keto diet!
Right from piping hot poha to an all-time favorite cheese toast – on a keto diet – eating all of these (and more) is possible!
Check it out:
Keto Cheese Toast
Toast – the breakfast that beats all the other breakfast in the world! With a toast and some eggs on your breakfast plate, you can literally get the energy to go out there and conquer the world.
But keto doesn’t allow that white bread for your toast. So what can you do about it?
You can come up with a keto breakfast recipe for cheese toast (because necessity is truly the mother of invention!)
This is one of those keto foods for breakfast which no one can resist – no matter the age, gender, or culinary preferences.
So, let’s get started!
What you need
4 cheese slices
2 teaspoons green capsicum (finely chopped)
2 teaspoons yellow capsicum (finely chopped)
2 teaspoons red capsicum (finely chopped)
1 teaspoon onions (finely chopped)
3-4 black olives (sliced)
3-4 jalapenos (sliced)
1 teaspoon mixed herbs
1 teaspoon chilli flakes
2-3 parchment paper
How to make keto cheese toast
- On a parchment paper, lay the cheese slices.
- On top of the first cheese slice, spread the capsicums.
- On top of the second cheese slice, spread the olives and jalapenos.
- Leave the third cheese slice as it is.
- On top of the fourth cheese slice, sprinkle mixed herbs and chilli flakes.
- Place the cheese slices along with the parchment paper in a microwave and microwave them for about 3-4 minutes.
- Remove and serve.
There you go! Crispy and cheese toasts are on the table, and I bet that you are drooling over the sumptuous sight.
Serve them to anyone in this world or take a bite yourself – this is one of those Indian keto breakfast recipes that will leave a tingle in your taste buds long after you have binged on it!
These amazingly tasty and healthy Indian keto breakfast recipes will leave you spellbound. There are also quick and easy to make, and the ingredients are something you can easily find in most Indian households.
So what are you waiting for? The sun is out, and you need to fuel up your stomach for the big day ahead. Head to the kitchen now and prepare delicacies that only make you healthier!
Keto Paratha
Parathas… If you are a true Indian at heart, your morning most likely begins with two parathas and a small bowl of curd.
For so many people, missing out on this buttery Indian bread practically ruins the day.
And if these parathas come with a good amount of vegetable stuffing, then there’s no way that you can ignore this heavenly breakfast item.
But when you are on keto, wheat is a no-no. So, how do you make your parathas, make them as delicious as you like, without compromising on your keto diet, and still eat them to your heart’s content?
It is simple – opt for a keto paratha! It is healthier, more nutritious, and equally delicious. Give it a try.
So, let us not waste more time, and dig right into the process of making a keto paratha.
What you need to make keto parathas
1 cup almond/coconut flour
½ teaspoon carom seeds (ajwain)
Salt to taste
Warm water for kneading
Oil/ghee (clarified butter) for kneading
4-5 tablespoons grated cabbage
¼ teaspoon turmeric powder
1-2 teaspoons red chilli powder
½ teaspoon cumin (jeera) powder
How to make keto parathas
- In a big mixing bowl, add almond/coconut flour, carom seeds and salt. Mix well.
- Add water gradually and start kneading the flour into a soft dough.
- Add oil/ghee as required to further soften the dough.
- To prepare the stuffing for the parathas, in another mixing bowl, add grated cabbage, turmeric powder, red chilli powder, cumin powder and salt. Mix well.
- Divide the prepared dough into small portions, and roll them out using a rolling pin. Repeat with other dough portions.
- Place the prepared paratha stuffing in the centre of the rolled out parathas and spread evenly.
- Cover with a second rolled out paratha on top. Make sure to stick the edges together using oil or ghee.
- Heat a tawa. Place the paratha on top, and cook on high heat.
- Add a dollop of butter in the centre and let it melt.
- Flip the paratha once the underside is cooked well.
- Let the flipped underside cook for another 2-3 minutes.
- Remove from heat and serve with curd,
You guessed it right! Keto parathas are cooked in the same way as regular parathas. Only the ingredients change here and there.
Imagine, you get to eat that delicious paratha with a dollop of butter on top. And not even once do you have to worry about the fat in your body!
What a world! What a life!
Keto Poha
Are you tired of eating just eggs, fish and meat on your ketogenic diet? Do you crave some varied flavour to make your taste buds happy? Maybe you want to have a vegetarian breakfast for once!
Do not fret! Here’s keto poha. A delicious maharashtrian delicacy, turned keto for vegetarian and vegan keto diet followers out there.
Let’s not waste more time and jump straight into the process of cooking a deliciously healthy dish which you will never forget.
What you need for keto poha
10-15 cauliflower florets (roughly chopped)
4-5 cauliflower stocks
2-3 cups water
Salt to taste
20 grams peanuts
1-2 tablespoons olive oil
1 tablespoon butter
1 tablespoon mustard seeds (rai/sarson)
6-8 curry leaves
1 small onion, finely chopped
¼ teaspoon turmeric powder
1 green chilli (deseeded and cut into half)
½ tablespoon lemon juice
Coriander leaves for garnishing
How to make keto poha
- Separate the cauliflower florets from the main stock. Set the stocks aside.
- Wash the florets under cold water.
- Add the florets to a grinder jar and grind them coarsely so that they resemble flattened rice.
- Chop the cauliflower stocks into square pieces to make them resemble chopped potatoes.
- Heat a saucepan. Add water and salt to it and let it boil. Once the bubbles surface, transfer the chopped stock cubes in water and let them cook for 5-10 minutes. Remove from heat and set aside.
- Heat another pan. Add peanuts and let them dry roast for 2-3 minutes. Remove from heat and set aside.
- Add olive oil and butter to the same pan. Add mustard seeds, and once they begin to crackle, add curry leaves, onions. Mix well and cook till the onions turn slightly golden.
- Add salt, turmeric powder, dry roasted peanuts and green chilli. Mix well.
- Add the coarsely ground cauliflower and mix well. Cover with a lid and let it cook for 5-10 minutes.
- Add cubed stocks, and mix well.
- Add lemon juice, mix well and remove from heat.
- Garnish with coriander leaves and serve.
This awesome dish from Maharashtrian cuisine will surely win hearts everywhere. And moreover, you will never have to go to work on an empty stomach if you know about keto poha!
Keto Upma
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Serves 1 person
An Indian dish made with semolina flour and apt for breakfast, lunch, or dinner – upma is easy and simple to cook. With minimum ingredients and cooking time, it is a surprise for many that this recipe comes out so delicious and filling!
But on keto, you have to wave goodbye to semolina. Does that mean this sumptuous recipe is being robbed of its essence?No.
When keto makes you feel devoid of options, it is time to turn to keto upma – one of the best Indian keto recipes of all time!
So, let’s get started.
What you need to make keto upma
10-15 cauliflower florets (roughly chopped)
2 tablespoons ghee (clarified butter)
1 teaspoon cumin (jeera) seeds
1 teaspoon mustard (rai/sarson) seeds
½ ginger (finely chopped)
¼ medium onion (finely chopped)
1-2 green chillies (finely chopped)
4-5 curry leaves
2 tablespoon peanuts
Salt to taste
2-3 tablespoons water
Fresh coriander leaves for garnishing
How to make keto upma
- Put the cauliflower florets in a blender jar and blend them coarsely. Set them aside.
- Heat a kadhai (saucepan). Add ghee, cumin seeds and mustard seeds to it and let them crackle.
- Add ginger, onions, green chillies, curry leaves and peanuts. Mix well.
- Add salt, mix well, and let it cook for a few minutes or till the onions turn slightly golden.
- Add coarse cauliflower florets and mix well.
- Add water and mix well. Cover and cook for 8-10 minutes or until the cauliflower turns tender. Remove from heat.
- Garnish with fresh coriander leaves and serve.
So, there you have it! Keto upma – one of the best dishes for your Indian keto diet plan. And don’t forget, when you find yourself trapped in the boredom of eating other keto dishes, keto upma is your culinary savior!
Keto Dosa
A crispy Indian pancake, made of rice, is the first food love for most of us. Imagine a crispy bite, covered in smooth-textured coconut chutney – creating waves of taste in your mouth – and I dare you to tell me that your taste buds just didn’t tingle.
But on keto, rice is a sinful food. But even on keto, the aroma of a dosa slowing reaching its crisp state on a tawa is enough to make you drool. So, keto dosa’s a way to eliminate rice from the dosa and still fall in love with every single bite of it.
What do you need to make a keto dosa?
For the coconut chutney
100 grams coconut (roughly chopped)
10 grams ginger (roughly chopped)
1 green chill (deseeded and cut into half)
Salt to taste
2 tablespoons water (or as required)
4-5 tablespoons coconut oil
1 tablespoon mustard seeds (rai/sarson)
1 dried red chilli
10-12 curry leaves
A pinch of asafoetida (hing)
For the keto dosa
4 tablespoons almond flour
4 tablespoons mozzarella cheese (grated)
4 tablespoons coconut milk
Salt to taste
A pinch of cumin (jeera) powder
A pinch of asafoetida (hing)
Coconut oil (for sprinkling)
How to make the keto dosa
- Add coconut, ginger, green chilli, salt and water to a mixer jar. Cover and grind to a slightly coarse paste.
- Transfer the paste to a big mixing bowl.
- Heat a pan. Add coconut oil, mustard seeds and dried red chilli, and let the seeds crackle.
- Add curry leaves and asafoetida. Mix well, and bring to a temper.
- Remove the tempering from heat and add it to the prepared coarse mixture. Mix well. Your coconut chutney is ready.
- To prepare the keto dosa batter, in another mixing bowl, add almond flour, mozzarella cheese, coconut milk, salt, cumin powder and asafoetida and mix well.
- Heat a pan. Sprinkle some oil on it.
- Pour the prepared dosa batter on top and spread as evenly as possible using a spatula.
- Let it cook for 3-4 minutes or until the underside turns golden brown and crisp. Remove from heat.
- Transfer to a serving plate and serve with coconut chutney on the side.
There you go! Your keto dosa is ready to be binged upon. If you wish, you can also grate some cheese on top of the dosa while it’s cooking for that extra taste. Or maybe you can add some mashed vegetables of your choice (just remember to use the keto-friendly ones)!
So, there you have it! 5 Indian vegetarian keto breakfast recipes for you to feast on. Kickstart your ketogenic mornings with these mouthwatering Indian breakfast delicacies.
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