Are you tired of having pancakes and omelets while on a low-carb diet? Do wish to indulge in something spicy and desi, while on Keto? Here we are, with a list of delicious Indian keto egg recipes, which will help satiate you if you’re ever craving spicy and flavorful food!
Keto Egg masala
This mouthwatering recipe is full of flavor and delicious masalas, something Indian food never has a dearth of. The charm of this recipe is that you can customize it to your liking. You can add water to make it a curry, or crumble the eggs as a bhurji. The choice is yours!
- Calories: 269
- Net Carbs: 5g
- Carbs: 6g
- Fat: 21g
- Protein: 14g
- Fiber: 1g
Time Taken: 30 Minutes
- 6 Eggs
- 100 grams Onion
- 10 grams of Ginger Garlic Paste
- 3 Tbsp Butter
- 1/2 Tsp Tumeric
- 1 Tsp Red Chilly Powder
- 100 grams Tomato
- One Tsp Coriander Powder
- 1/2 Tsp Garam Masala Powder
- 1 Tsp Kasuri Methi/Dried Fenugreek Leaves
- 1/2 Tsp Black Pepper Powder
- One Tbsp Cilantro/Coriander
- 1/2 Tsp Cumin Seeds
- 1/4 Stick Cinnamon
- 3 Cloves
- 3 Green Cardamons
- Salt to Taste
- Start by boiling the eggs and peeling them.
- Then prick them with a fork.
- Heat half the butter in the pan and add in half spoon the spice powder and fry together for 30-60 seconds.
- Then add in the eggs and mix well and cook for 3-4 minutes on low heat till the eggs start to get some color.
- Remove the eggs and set aside.
- Add the remaining butter and onions.
- Fry the onions till they turn colorless and add in the ginger-garlic paste, cinnamon, cloves, cardamom, and season with salt.
- Fry and brown the onions and then add in the tomato, the remaining spices, and some water and cover and cook for 10 minutes.
- Stir occasionally to ensure nothing burns. Season to taste
- Add in the Kasuri methi and mix in well.
- Add the eggs too and mix and then cover and cook for a few minutes
- Finish with coriander and serve
Masala Baked Eggs
We all get bored of the plain old scrambled eggs, which is why we have this Masala Baked Indian Eggs dish for you. It combines the best of both worlds, Indian food, and breakfast food, and is a spice-filled, vegetarian meal everyone can enjoy!
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
Time Taken: 15 minutes
- 1 tbsp coconut oil
- 1/2 small onion, diced
- 1 medium jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 tsp pink Himalayan salt
- 1 tsp chili powder
- 1.5 tsp garam masala
- 1 tsp dried ginger
- 1/4 cup beef/chicken/vegetable broth
- 1/2 cup canned crushed tomatoes
- 1 tbsp ground cumin
- 6 large eggs
- Fresh Cilantro, garnish
- Preheat oven to 400 degrees.
- Heat a skillet on medium flame and add oil.
- Add jalapeno and onion and cook until almost translucent, 4-5 minutes.
- Now add garlic and cook for 30 seconds until fragrant.
- Mix in salt, ginger, cumin, garam masala, and chili powder.
- Prepare the pan with the broth, then add the crushed tomatoes and stir well.
- Simmer for 5 minutes until reduced slightly.
- Remove the skillet from heat and with the help of a spoon, create 6 pockets in the sauce.
- Crack an egg into each pocket.
- Carefully transfer the skillet to the oven and bake for 5-7 minutes or until eggs are at the desired consistency.
- Garnish with cilantro and serve immediately.
South Indian Egg Curry
A rich Indian curry recipe that can be served with cauliflower rice to keep carbs to a minimum. Packed with tomatoes, onions, and chiles, this recipe brings big warming flavors that keep your tastebuds satisfied.
Time Taken: 15 Minutes
- Calories: 268kcal
- Carbohydrates: 8.7g
- Protein: 11g
- Fat: 21.8g
- 6 large hard-boiled eggs, peeled
- 1 pound tomatoes, seeded and chopped
- 3/4 cup chopped onions
- 4 tbsp olive oil or ghee, divided
- 1-inch piece of cinnamon
- 7-8 fresh curry leaves
- 1/2 cup water
- 1 serrano pepper, seeded and chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp tomato paste
- 3/4 tsp coriander powder
- 1 tsp chicken base
- 1 sprig cilantro
- Blend the masala ingredients to a paste using a small food processor. If using ground cinnamon, add it here.
- Heat a frying pan over medium heat.
- Add 1 tablespoon ghee/oil, then fry the cinnamon and curry leaves until fragrant.
- Now add the onions and brown but don’t burn.
- Add the masala and fry until the raw smell cooks out, then add the tomatoes
- Simmer until it begins to thicken. Spill in the remaining ghee/oil and season with salt and pepper to taste.
- Add the hard-boiled eggs and simmer until hot.
- You can add the eggs whole, or slice them in half, it’s up to you.
- Garnish with fresh cilantro leaves.
Indian Boiled Egg
This recipe for low-carb boiled egg recipe is an Indian twist to the traditional dish. It’s a widely known fact that curries are packed with flavors and spices, so why not incorporate the same in boiled eggs if we can?
- Calories: 511kcal
- Carbohydrates: 11g
- Protein: 17g
- Fat: 46g
- Fiber: 5g
Time Taken: 15 Minutes
- 3 tablespoons of Ghee
- 1 small Onion, diced
- 2 cloves of Garlic, roughly chopped
- 1 fresh Serrano chili, roughly chopped
- ½ teaspoon of Coriander, ground
- 1 teaspoon of Turmeric
- ½ teaspoon of Ginger, ground
- 1 teaspoon of Garam Masala
- ½ teaspoon of Cumin, ground
- ¼ cup of Tomato Puree
- 1 tablespoon of Flaked Almonds
- ½ teaspoon of Pepper
- 1 teaspoon of Salt
- One tin of Coconut Cream
- 2 cups of Green Beans, trimmed and cut
- 8 Eggs, boiled and peeled
- 1 tablespoon of Cilantro, chopped
- Place a medium-sized saucepan over medium heat.
- Add 2 tablespoons of the ghee to the saucepan.
- Then add the onion, garlic, and chili and sauté until the onion begins to look translucent.
- Change the heat down to low and add the turmeric, garam masala, ginger, coriander, and cumin.
- Gently cook until fragrant, around 5 minutes.
- Add the salt, tomato puree, and pepper, and cook for another 2 minutes.
- Put in the coconut cream and bring the curry up to a simmer.
- Simmer for 10 minutes.
- Place the remaining 1 tablespoon of ghee into a non-stick frying pan over medium heat, While the curry sauce is simmering.
- Add the boiled eggs to the hot pan and gently fry until the outside are brown and crisp.
- Add the boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
- Serve the curry over Low Carb Cauliflower Rice, garnished with chopped cilantro and flaked almonds, and enjoy!
Rich Keto Egg Curry
This curry goes really well with coconut cream, which gives it a delicious and rich flavor. Another good option is making cauliflower rice to go with this and top it was a tablespoon of butter and then pour the curry over that.
- Calories: 251
- Net Carbs: 6g
- Carbs: 7g
- Fat: 18g
- Protein: 14g
- Fiber: 1g
Time Taken: 20 Minutes
- 4 Boiled Eggs
- 50 grams Onion
- 100 grams Tomato
- 10 grams Ginger
- 5 grams garlic
- 1 Green Chilly
- 1 tbsp Ghee
- Coriander to garnish
- 1/4 Tsp Turmeric
- 1/2 Tsp Red Chilly Powder
- 1/2 Tsp Coriander Powder
- 1/4 Tsp Garam Masala
- Place eggs in boiling water for 6 minutes
- Peel and set the eggs aside
- Make a paste from the onion, ginger, garlic, and chili.
- Now make a puree with the tomato
- Heat the ghee in a saucepan and fry the ginger, garlic, onion, and chilly paste till brown
- Add in the turmeric, chili powder, coriander powder, and garam masala
- Cook for 2 minutes and add in the tomato puree, salt, and water.
- Cover and cook for 10 minutes.
- Put in the eggs and cook for a further 2 minutes
- Garnish with coriander and serve hot!
Keto Masala Pancakes
Every egg recipe list seems incomplete without pancakes, doesn’t it? Here we have some pancakes, but with a spicy Indian twist!
- 2 onions
- 1 tomato salt to taste
- red chili powder 1 tsp
- garam masala 1/4 tsp
- 5 whole eggs
- pepper powder 1/4 tsp
- dry/fresh desiccated coconut
- fresh coriander leaves
- ghee / coconut oil 5 tbsp
- Spread ghee on a hot pan
- Add finely chopped onions and fry it for sometime
- Once the onions are colorless add the tomatoes
- Add salt and braise it well
- Once it’s cooked well add red chili powder and garam masala
- Spread this masala evenly on the pan, and break 5 eggs onto this
- Add pepper powder, salt, chopped coriander leaves, and desiccated coconut to it
- Cover it and allow it to cook for 2 minutes
- Check whether it’s cooked, and put the flame off
- When it slightly cools down, cut it into pieces, and serve.