KetoBudget

Recipe library

Every recipe scales its ingredients, macros and cost to your household.

Showing 24 of 30 recipes · scaled for 1 · 714 more on a paid plan

🍗

Garlic Butter Chicken

Dinner · Easy

$2.34

1 serving

510

Cal

42g

Protein

36g

Fat

4g

Net carbs

SkilletOvenAir Fryer
35 min Chicken
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal510510
protein42g42g
fat36g36g
fiber2g2g
net carbs4g4g

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Chicken →
    +50 cal0g protein+5g fat0g fiber0g net carbs
    +64 cal-2g protein+7g fat0g fiber0g net carbs
    -122 cal-2g protein-14g fat0g fiber+1g net carbs
    -40 cal+4g protein-7g fat0g fiber0g net carbs
    +85 cal+2g protein+8g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy Cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Chicken thighs
  • 1 tbsp Butter
  • 2 cloves Garlic
  • 2 tbsp Heavy cream
  • ½ tsp Parsley
  • ½ tsp Sea salt

Method

  1. Prep (10 min): trim and portion the chicken thighs, then measure out butter, garlic, heavy cream, parsley.
  2. Season the chicken and sear it in the butter over medium-high, 4–5 minutes per side, then set it aside.
  3. Deglaze the pan with broth, scraping up the browned bits, then stir in the cream and cheese and simmer until thickened.
  4. Return the chicken with its juices and simmer 13 minutes until 165°F.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 510 cal · 42g protein · 36g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.
🥓

Bacon & Egg Cups

Breakfast · Easy

$1.12

1 serving

280

Cal

18g

Protein

22g

Fat

1g

Net carbs

OvenAir Fryer
26 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal280280
protein18g18g
fat22g22g
fiber0g0g
net carbs1g1g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 2 slices Bacon →
    -26 cal+2g protein-4g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
    -26 cal+2g protein-4g fat0g fiber0g net carbs
  • 1 oz Cheddar →
    -110 cal-7g protein-9g fat0g fiber-1g net carbs
    -35 cal-3g protein-3g fat0g fiber0g net carbs
    -110 cal-7g protein-9g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 2 slices Bacon
  • 1 oz Cheddar
  • ½ tsp Chives
  • ½ tsp Black pepper

Method

  1. Prep (8 min): bring to room temperature and weigh out the eggs, then measure out bacon, cheddar, chives, black pepper.
  2. Beat the cream cheese until completely smooth before adding anything else — lumps never disappear later.
  3. Add the sweetener, vanilla and cream and beat to a thick, pipeable filling.
  4. Press the almond-flour base into lined cups, spoon the filling over and bake at 325°F (163°C) for 18 minutes until barely set.
  5. Chill at least 2 hours (or freeze 30 minutes) before serving.
  6. Taste before it fully sets and adjust the sweetener — cold dulls sweetness.
  7. Serves 1 at 280 cal · 18g protein · 22g fat · 1g net carbs. Leftovers keep 3–4 days refrigerated.
🐟

Creamy Tuscan Salmon

Dinner · Medium

$4.65

1 serving

620

Cal

45g

Protein

47g

Fat

5g

Net carbs

Skillet
30 min Seafood
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal620620
protein45g45g
fat47g47g
fiber2g2g
net carbs5g5g

No swaps applied yet.

Swap history

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Salmon →
    -199 cal0g protein-21g fat0g fiber0g net carbs
    -64 cal+2g protein-7g fat0g fiber0g net carbs
    -186 cal0g protein-21g fat0g fiber+1g net carbs
  • 2 tbsp Heavy Cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Salmon fillets
  • 2 tbsp Heavy cream
  • 1 cup Spinach
  • 1 Sun-dried tomato
  • 2 cloves Garlic

Method

  1. Prep (10 min): trim and portion the salmon fillets, then measure out heavy cream, spinach, sun-dried tomato, garlic.
  2. Pat the fillets dry, brush with the butter or oil and season.
  3. Bake at 400°F (205°C) for 20 minutes on a lined tray.
  4. Pull at 125–130°F in the thickest part — the flesh should flake but stay translucent in the centre.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 620 cal · 45g protein · 47g fat · 5g net carbs. Leftovers keep 3–4 days refrigerated.
🍖

Slow Cooker Pulled Pork Bowls

Meal Prep · Easy

$1.95

1 serving

480

Cal

39g

Protein

33g

Fat

3g

Net carbs

Slow CookerInstant Pot
252 min Pork
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal480480
protein39g39g
fat33g33g
fiber1g1g
net carbs3g3g

No swaps applied yet.

Swap history

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Pork Shoulder →
    0 cal0g protein0g fat0g fiber0g net carbs
    -85 cal-2g protein-8g fat0g fiber0g net carbs
    -125 cal+2g protein-15g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Pork shoulder
  • ½ tsp Smoked paprika
  • 1 tbsp Apple cider vinegar
  • 1 cup Cabbage slaw

Method

  1. Prep (12 min): trim and portion the pork shoulder, then measure out smoked paprika, apple cider vinegar, cabbage slaw.
  2. Cook the pork in one large batch, seasoning in layers as you go.
  3. Cook the vegetable base separately so nothing goes soggy in storage.
  4. Cool everything to room temperature within an hour, then portion protein, veg and sauce into containers, keeping the sauce separate.
  5. Refrigerate up to 4 days or freeze up to 3 months; reheat covered at 50% power.
  6. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  7. Serves 1 at 480 cal · 39g protein · 33g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍔

Cheeseburger Skillet

Dinner · Easy

$2.05

1 serving

545

Cal

38g

Protein

41g

Fat

4g

Net carbs

Skillet
20 min Beef
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal545545
protein38g38g
fat41g41g
fiber1g1g
net carbs4g4g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Ground Beef →
    -125 cal+2g protein-15g fat0g fiber0g net carbs
    -35 cal-2g protein-3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Ground beef
  • 1 oz Cheddar
  • 2 tbsp Pickles
  • 1 tbsp Mustard
  • 2 tbsp Heavy cream

Method

  1. Prep (5 min): trim and portion the ground beef, then measure out cheddar, pickles, mustard, heavy cream.
  2. Brown the beef in the skillet, breaking it apart, then season and drain excess liquid.
  3. Add the aromatics and vegetables and cook until softened.
  4. Stir in the cream or sauce and simmer 5 minutes, then melt the cheese over the top off the heat.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 545 cal · 38g protein · 41g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.
🍲

Turkey Zucchini Soup

Soups · Easy

$1.48

1 serving

320

Cal

31g

Protein

19g

Fat

6g

Net carbs

Instant PotSlow Cooker
40 min Turkey
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal320320
protein31g31g
fat19g19g
fiber2g2g
net carbs6g6g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Ground Turkey →
    +40 cal-4g protein+7g fat0g fiber0g net carbs
    +125 cal-2g protein+15g fat0g fiber0g net carbs
    +90 cal-4g protein+12g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Ground turkey
  • 1 Zucchini
  • 1 cup Bone broth
  • 1 Celery
  • ½ tsp Italian herbs

Method

  1. Prep (10 min): trim and portion the ground turkey, then measure out zucchini, bone broth, celery, italian herbs.
  2. Sweat the aromatics in the fat until soft, then add the turkey and brown lightly.
  3. Add the broth and vegetables, seal, and pressure cook on HIGH 8 minutes with a 10-minute natural release.
  4. Stir the cream in off the heat so it doesn't split, then adjust salt and acidity.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 320 cal · 31g protein · 19g fat · 6g net carbs. Leftovers keep 3–4 days refrigerated.
🔥

Air Fryer Buffalo Wings

Snacks · Easy

$1.85

1 serving

410

Cal

29g

Protein

32g

Fat

1g

Net carbs

Air FryerOvenGrill
27 min Chicken
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal410410
protein29g29g
fat32g32g
fiber0g0g
net carbs1g1g

No swaps applied yet.

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  • 6 oz Chicken →
    +50 cal0g protein+5g fat0g fiber0g net carbs
    +64 cal-2g protein+7g fat0g fiber0g net carbs
    -122 cal-2g protein-14g fat0g fiber+1g net carbs
    -40 cal+4g protein-7g fat0g fiber0g net carbs
    +85 cal+2g protein+8g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy Cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 8 oz Chicken wings
  • 1 tbsp Butter
  • 1 tbsp Hot sauce
  • ½ tsp Baking powder

Method

  1. Prep (5 min): trim and portion the chicken wings, then measure out butter, hot sauce, baking powder.
  2. Preheat the air fryer to 380°F (193°C).
  3. Arrange in one layer with space between pieces — cook in batches if needed.
  4. Air fry 22 minutes, shaking the basket halfway, until crisp at the edges.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 410 cal · 29g protein · 32g fat · 1g net carbs. Leftovers keep 3–4 days refrigerated.
🥑

Shrimp & Avocado Salad

Lunch · Easy

$3.20

1 serving

395

Cal

27g

Protein

29g

Fat

5g

Net carbs

No CookSkillet
12 min Seafood
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal395395
protein27g27g
fat29g29g
fiber6g6g
net carbs5g5g

No swaps applied yet.

Swap history

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  • 6 oz Shrimp →
    +122 cal+2g protein+14g fat0g fiber-1g net carbs
    +186 cal0g protein+21g fat0g fiber-1g net carbs
    -25 cal-21g protein+8g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Shrimp
  • 1 Avocado
  • 1 cup Romaine
  • ½ Lime
  • 1 tbsp Olive oil

Method

  1. Prep (12 min): chill and portion the shrimp, then measure out avocado, romaine, lime, olive oil.
  2. Shred or dice the seafood (rotisserie or leftovers work perfectly) and chill it before mixing.
  3. Whisk the dressing ingredients in the bottom of the bowl until emulsified, then season aggressively.
  4. Add the sturdy vegetables first and toss, then fold in the delicate greens, cheese and nuts at the last moment.
  5. Taste and adjust salt, acid and fat, then serve chilled.
  6. Serves 1 at 395 cal · 27g protein · 29g fat · 5g net carbs. Leftovers keep 3–4 days refrigerated.
🧇

Chaffle Breakfast Sandwich

Breakfast · Medium

$1.40

1 serving

350

Cal

22g

Protein

27g

Fat

2g

Net carbs

SkilletMicrowave
16 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal350350
protein22g22g
fat27g27g
fiber1g1g
net carbs2g2g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 3 tbsp Almond Flour →
    -30 cal-1g protein-7g fat+4g fiber+1g net carbs
    +220 cal+32g protein+11g fat-2g fiber-2g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 oz Mozzarella
  • 3 tbsp Almond flour
  • 2 slices Sausage patty

Method

  1. Prep (6 min): trim and portion the eggs, then measure out mozzarella, almond flour, sausage patty.
  2. Heat a large skillet over medium-high with the fat called for above.
  3. Cook the eggs gently in the fat until the whites set, then set them aside.
  4. Lower the heat, add the remaining ingredients and simmer 3 minutes until the sauce coats the back of a spoon.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 350 cal · 22g protein · 27g fat · 2g net carbs. Leftovers keep 3–4 days refrigerated.
🥩

Grilled Steak with Herb Butter

Dinner · Medium

$5.40

1 serving

640

Cal

48g

Protein

50g

Fat

1g

Net carbs

GrillSkillet
22 min Beef
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal640640
protein48g48g
fat50g50g
fiber0g0g
net carbs1g1g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 6 oz Ribeye →
    -480 cal-40g protein-35g fat0g fiber0g net carbs
    -140 cal-4g protein-14g fat0g fiber0g net carbs
    -190 cal-4g protein-19g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Ribeye
  • 1 tbsp Butter
  • ½ tsp Rosemary
  • 2 cloves Garlic
  • ½ tsp Flaky salt

Method

  1. Prep (8 min): trim and portion the ribeye, then measure out butter, rosemary, garlic, flaky salt.
  2. Heat the grill to medium-high and oil the grates well.
  3. Grill 7 minutes per side with the lid down.
  4. Rest 5 minutes before slicing so the juices stay in.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 640 cal · 48g protein · 50g fat · 1g net carbs. Leftovers keep 3–4 days refrigerated.
🍫

5-Minute Chocolate Mousse

Desserts · Easy

$0.95

1 serving

260

Cal

4g

Protein

25g

Fat

3g

Net carbs

No Cook
5 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal260260
protein4g4g
fat25g25g
fiber3g3g
net carbs3g3g

No swaps applied yet.

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  • 2 tbsp Heavy Cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    +18 cal0g protein+2g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 2 tbsp Heavy cream
  • 1 tbsp Cocoa powder
  • 1 tbsp Monk fruit
  • ½ tsp Vanilla

Method

  1. Prep (5 min): bring to room temperature and weigh out the heavy cream, then measure out cocoa powder, monk fruit, vanilla.
  2. Chill the bowl and beaters; cold cream whips far better.
  3. Whip the heavy cream to soft peaks, then set it aside.
  4. Beat the cocoa, sweetener and vanilla into the cream cheese until smooth, then fold the whipped cream through in three additions.
  5. Spoon into glasses and chill at least 1 hour to set.
  6. Taste before it fully sets and adjust the sweetener — cold dulls sweetness.
  7. Serves 1 at 260 cal · 4g protein · 25g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🫑

Philly Cheesesteak Peppers

Dinner · Medium

$2.85

1 serving

470

Cal

35g

Protein

33g

Fat

7g

Net carbs

OvenSkillet
43 min Beef
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal470470
protein35g35g
fat33g33g
fiber3g3g
net carbs7g7g

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  • 6 oz Shaved Steak →
    -105 cal-2g protein-11g fat0g fiber0g net carbs
    -190 cal-4g protein-19g fat0g fiber0g net carbs
    -460 cal-39g protein-35g fat+1g fiber+3g net carbs
Instructions

Ingredients (1 serving)

  • 6 oz Shaved steak
  • 1 Bell peppers
  • 1 oz Provolone
  • 1 Onion
  • 1 tbsp Butter

Method

  1. Prep (15 min): trim and portion the shaved steak, then measure out bell peppers, provolone, onion, butter.
  2. Preheat the oven to 400°F (205°C) and line a sheet pan or baking dish.
  3. Arrange everything in a single layer so it roasts instead of steams.
  4. Bake 28 minutes, turning once halfway, until browned and cooked through.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 470 cal · 35g protein · 33g fat · 7g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Garlic Butter Scramble

Breakfast · Easy

$1.30

1 serving

375

Cal

20g

Protein

31g

Fat

2g

Net carbs

SkilletMicrowave
13 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal375375
protein20g20g
fat31g31g
fiber1g1g
net carbs2g2g

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • 2 cloves Garlic

Method

  1. Prep (5 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 375 cal · 20g protein · 31g fat · 2g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Lemon Herb Scramble

Breakfast · Easy

$1.40

1 serving

355

Cal

21g

Protein

28g

Fat

3g

Net carbs

MicrowaveSkillet
15 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal355355
protein21g21g
fat28g28g
fiber1g1g
net carbs3g3g

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ Lemon
  • ½ tsp Fresh herbs

Method

  1. Prep (6 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 3 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 355 cal · 21g protein · 28g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Cajun Scramble

Breakfast · Medium

$1.40

1 serving

365

Cal

22g

Protein

28g

Fat

3g

Net carbs

SkilletMicrowave
17 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal365365
protein22g22g
fat28g28g
fiber1g1g
net carbs3g3g

No swaps applied yet.

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Cajun seasoning
  • 1 Bell peppers

Method

  1. Prep (7 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 365 cal · 22g protein · 28g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Tuscan Scramble

Breakfast · Easy

$1.80

1 serving

395

Cal

20g

Protein

33g

Fat

4g

Net carbs

MicrowaveSkillet
16 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal395395
protein20g20g
fat33g33g
fiber2g2g
net carbs4g4g

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • 1 Sun-dried tomatoes

Method

  1. Prep (5 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 4 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 395 cal · 20g protein · 33g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Chipotle Lime Scramble

Breakfast · Easy

$1.35

1 serving

355

Cal

21g

Protein

28g

Fat

3g

Net carbs

SkilletMicrowave
14 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal355355
protein21g21g
fat28g28g
fiber1g1g
net carbs3g3g

No swaps applied yet.

Swap history

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Chipotle powder
  • ½ Lime

Method

  1. Prep (6 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 355 cal · 21g protein · 28g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Pesto Scramble

Breakfast · Medium

$1.80

1 serving

410

Cal

22g

Protein

34g

Fat

3g

Net carbs

MicrowaveSkillet
16 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal410410
protein22g22g
fat34g34g
fiber1g1g
net carbs3g3g

No swaps applied yet.

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • 1 tbsp Basil pesto
  • 2 tbsp Pine nuts

Method

  1. Prep (7 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 3 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 410 cal · 22g protein · 34g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Ranch Scramble

Breakfast · Easy

$1.55

1 serving

385

Cal

20g

Protein

32g

Fat

3g

Net carbs

SkilletMicrowave
15 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal385385
protein20g20g
fat32g32g
fiber1g1g
net carbs3g3g

No swaps applied yet.

Swap history

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Ranch seasoning
  • 2 tbsp Sour cream

Method

  1. Prep (5 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 385 cal · 20g protein · 32g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Smoky Paprika Scramble

Breakfast · Easy

$1.40

1 serving

365

Cal

21g

Protein

29g

Fat

2g

Net carbs

MicrowaveSkillet
17 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal365365
protein21g21g
fat29g29g
fiber1g1g
net carbs2g2g

No swaps applied yet.

Swap history

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Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Smoked paprika
  • 1 tbsp Olive oil

Method

  1. Prep (6 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 4 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 365 cal · 21g protein · 29g fat · 2g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Buffalo Scramble

Breakfast · Medium

$1.35

1 serving

380

Cal

22g

Protein

31g

Fat

3g

Net carbs

SkilletMicrowave
15 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal380380
protein22g22g
fat31g31g
fiber1g1g
net carbs3g3g

No swaps applied yet.

Swap history

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LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

Match means this step contains your search text, but it is not the active match yet.

Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • 1 tbsp Hot sauce

Method

  1. Prep (7 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 380 cal · 22g protein · 31g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Everything Bagel Scramble

Breakfast · Easy

$1.45

1 serving

380

Cal

20g

Protein

31g

Fat

3g

Net carbs

MicrowaveSkillet
14 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal380380
protein20g20g
fat31g31g
fiber1g1g
net carbs3g3g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

Match means this step contains your search text, but it is not the active match yet.

Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
  • 1 oz Cream cheese →
    +21 cal-1g protein+3g fat0g fiber0g net carbs
    -33 cal-1g protein-3g fat0g fiber0g net carbs
    -24 cal+2g protein-4g fat0g fiber0g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Everything seasoning
  • 1 oz Cream cheese

Method

  1. Prep (5 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 3 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 380 cal · 20g protein · 31g fat · 3g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Greek Scramble

Breakfast · Easy

$1.75

1 serving

395

Cal

21g

Protein

32g

Fat

4g

Net carbs

SkilletMicrowave
16 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal395395
protein21g21g
fat32g32g
fiber2g2g
net carbs4g4g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

Match means this step contains your search text, but it is not the active match yet.

Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • 1 oz Feta
  • 2 tbsp Kalamata olives

Method

  1. Prep (6 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Melt the butter in a non-stick skillet over low heat, pour in the eggs and push them gently with a spatula for 3–4 minutes.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 395 cal · 21g protein · 32g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.
🍳

Curry Spiced Scramble

Breakfast · Medium

$1.70

1 serving

395

Cal

22g

Protein

32g

Fat

4g

Net carbs

MicrowaveSkillet
18 min Eggs
Ingredient swaps

Amounts shown for 1 serving. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 1 serving

OriginalWith swaps
cal395395
protein22g22g
fat32g32g
fiber2g2g
net carbs4g4g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

Match means this step contains your search text, but it is not the active match yet.

Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 2 Eggs →
    -92 cal-2g protein-10g fat0g fiber0g net carbs
    -143 cal-13g protein-10g fat0g fiber-1g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 1 tbsp Butter →
    +18 cal0g protein+3g fat0g fiber0g net carbs
    +18 cal0g protein+3g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 2 tbsp Heavy cream →
    -36 cal0g protein-4g fat0g fiber0g net carbs
    -3 cal+1g protein-1g fat0g fiber0g net carbs
    -102 cal-1g protein-11g fat0g fiber-1g net carbs
Instructions

Ingredients (1 serving)

  • 2 Eggs
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • ½ tsp Chives
  • ½ tsp Sea salt
  • ½ tsp Curry powder
  • 2 tbsp Coconut cream

Method

  1. Prep (7 min): bring to room temperature and weigh out the eggs, then measure out butter, heavy cream, chives, sea salt.
  2. Beat the eggs with the cream and a pinch of salt until no streaks remain.
  3. Microwave in 30-second bursts, stirring between each, for about 4 minutes — pull them while still glossy.
  4. Kill the heat while the curds are still soft, then fold through the remaining flavourings.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 395 cal · 22g protein · 32g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.

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