6 Healthy Low Carb Diabetic Breakfast Ideas

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When it comes to your diabetic breakfast, are you stumped for ideas?

Do you eat the same thing over and over again?

Or do you struggle to know what to eat to regulate your blood sugar?

If you answered yes, you wouldn’t be alone – it’s a topic that we’ve talked about quite a bit recently.

So today we’re going to recap what we’ve covered by sharing 6 delicious healthy low carb diabetic breakfast ideas for you to try.

Our full breakfast menu is due to be released in the near future, so if you want an update about that and are not already on our email list, CLICK HEREto subscribe.

Idea #1: Breakfast smoothie

For those that can’t stomach a chewing session early in the morning, a smoothie is ideal for you. Or if you’re rushing to get out the door and forgot to preplan breakfast, just 3 minutes and you’ll be on the go.

Low Carb Diabetic Breakfast Smoothie

Votes: 14
Rating: 3.5
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Total Carbs:27gNet Carbs:15 g

Fiber:12gCalories:560kcal

Prep Time

3 minutes

Servings

people US ImperialMetric

Ingredients

• 3/4 cup frozen mixed berries
• 2 scoops protein powder
• 1/2 cup desiccated coconut
• 1 cup almond milk - or use coconut milk
• 1 Tablespoon flaxseed oil - or olive oil
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 5-10 drops liquid stevia - optional for extra sweetness
• 1/4 cup Water - if it's too thick for your liking

Total Carbs:27gNet Carbs:15 g Fiber:12gCalories:560kcal Prep Time 3 minutes Servings people US ImperialMetric Ingredients 3/4 cup frozen mixed berries 2 scoops protein powder 1/2 cup desiccated coconut 1 cup almond milk - or use coconut milk 1 Tablespoon flaxseed oil - or olive oil 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 5-10 drops liquid stevia - optional for extra sweetness 1/4 cup Water - if it's too thick for your liking

Votes: 14 Rating: 3.5 You: Rate this recipe! PRINT RECIPE: Print Recipe

Instructions

1. Place everything into a blender and blend until smooth.
2. Pour into a glass and you're good to go.

Recipe Notes

Alterations

• Skip the berries and make a nutty smoothie with a tablespoon of peanut butter
• Spice it up with different spices - nutmeg, cloves
• Want a bit of a buzz? Add a shot of freshly brewed coffee to the mix
• Don't like the berry coffee idea? Skip the berries, use a few ice cubes instead, add the peanut butter and coffee to make a coffee fudge smoothie
• The ideas are endless!

Nutrition Facts Low Carb Diabetic Breakfast Smoothie Amount Per Serving Calories 560 Calories from Fat 432 % Daily Value* Total Fat 48g 74% Saturated Fat 36g 180% Polyunsaturated Fat 5g Monounsaturated Fat 2g Cholesterol 5mg 2% Sodium 142mg 6% Potassium 59mg 2% Total Carbohydrates 27g 9% Dietary Fiber 12g 48% Sugars 10g Protein 15g 30% Vitamin A 6% Vitamin C 1% Calcium 29% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.

Course Breakfast Cuisine General Print Print Recipe

Idea #2: Breakfast Cake

Who would have thought that a cake could be a guilt free pleasure we could enjoy for breakfast?! Well that’s our specialty here at Diabetes Meal Plans, we take decadent foods and make them healthy options. This cake is great as it is, or like in the picture, add peanut butter and strawberries.

Diabetic Low Carb Breakfast Cake

Votes: 13
Rating: 4.38
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Total Carbs:6gNet Carbs:3 g

Fiber:3gCalories:176kcal

Prep Time

5 minutes

Cook Time

50-60 minutes

Servings

pieces US ImperialMetric

Ingredients

• 1/2 cup coconut flour
• 4 Tablespoon vanilla protein powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 6 egg
• 1/4 cup olive oil
• 3/4 cup Water
• Baking paper

Total Carbs:6gNet Carbs:3 g Fiber:3gCalories:176kcal Prep Time 5 minutes Cook Time 50-60 minutes Servings pieces US ImperialMetric Ingredients 1/2 cup coconut flour 4 Tablespoon vanilla protein powder 1/2 teaspoon baking soda 1/8 teaspoon salt 6 egg 1/4 cup olive oil 3/4 cup Water Baking paper

Votes: 13 Rating: 4.38 You: Rate this recipe! PRINT RECIPE: Print Recipe

Instructions

1. Preheat the oven to 350°F/ 180°C.
2. Place the first 4 dry ingredients into a food processor, blend for 10 seconds to combine.
3. Add the rest of the ingredients and blend until well combined.
4. Line a square baking tin (20cm/ 8") with baking paper so it lines the bottom and sides of the pan; then pour the batter mixture into the pan.
5. Bake for 50-60 minutes (to check, stick a skewer in the cake - if it comes out clean it's cooked); remove from oven, remove cake from the tin and cool on a wire rack before serving.

Recipe Notes

Store in an airtight container for up to a week.

Nutrition Facts Diabetic Low Carb Breakfast Cake Amount Per Serving Calories 176 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 158mg 53% Sodium 183mg 8% Potassium 53mg 2% Total Carbohydrates 6g 2% Dietary Fiber 3g 12% Sugars 2g Protein 15g 30% Vitamin A 5% Calcium 6% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.

Course Breads Cuisine General Print Print Recipe

Idea #2: Roasted Nut Muesli

A perfect breakfast to satisfy your cereal urge, yet without all those horrible sugars and carbs. Full of healthy fats and protein to fuel your morning. Try adding a few berries on top for that extra sweetness.

Roasted Nut Low Carb Muesli

Votes: 0
Rating: 0
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Total Carbs:14gNet Carbs:6 g (muesli only) 9 g (with strawbs no milk) 12 g (with strawbs/milk)

Fiber:8gCalories:496kcal

Prep Time

5 minutes

Cook Time

10 minutes

Servings

serves US ImperialMetric

Ingredients

• 1 cup slivered almonds
• 2 Tablespoon pumpkin seeds (pepita)
• 1/2 cup walnuts
• 1/2 cup macadamia nuts
• 1 cup shredded coconut

Total Carbs:14gNet Carbs:6 g (muesli only) 9 g (with strawbs no milk) 12 g (with strawbs/milk) Fiber:8gCalories:496kcal Prep Time 5 minutes Cook Time 10 minutes Servings serves US ImperialMetric Ingredients 1 cup slivered almonds 2 Tablespoon pumpkin seeds (pepita) 1/2 cup walnuts 1/2 cup macadamia nuts 1 cup shredded coconut

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Instructions

1. Heat the oven to 350°F/ 180°C.
2. Place all the nuts on a baking tray (not the coconut), and roast for 10 minutes.
3. Allow to cool.
4. Mix together with the shredded coconut and store in an airtight container ready for use.
5. Serve with your choice of fruit (strawberries, blueberries or cherries) and a little milk (cow, almond or coconut milk).

Recipe Notes

Optional

• Strawberries
• Blueberries
• Cherries
• Milk - cow, almond, or coconut milk

Storage

• Keeps in a jar or airtight container for weeks, so make a big batch and keep it on hand.

Nutrition Facts Roasted Nut Low Carb Muesli Amount Per Serving Calories 496 Calories from Fat 423 % Daily Value* Total Fat 47g 72% Saturated Fat 13g 65% Polyunsaturated Fat 10g Monounsaturated Fat 9g Sodium 14mg 1% Potassium 136mg 4% Total Carbohydrates 14g 5% Dietary Fiber 8g 32% Sugars 2g Protein 11g 22% Vitamin C 1% Calcium 10% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.

Course Breakfast Cuisine General Print Print Recipe

Idea #4: Spinach Stuffed Roasted Tomatoes

Yes, these do have to go in the oven but they are super easy to make. Just 5 minutes to prep, put them in the oven while you get ready for work, then 20 minutes later eat a satisfying tasty hot breakfast!

Spinach Stuffed Tomatoes

Votes: 2
Rating: 4
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Total Carbs:16gNet Carbs:

Fiber:5gCalories:254kcal

Prep Time

5 minutes

Cook Time

25 minutes

Servings

people US ImperialMetric

Ingredients

• 6 tomato
• 6 egg
• 2.4 oz baby spinach - equivalent to 2 cups
• salt

Total Carbs:16gNet Carbs: Fiber:5gCalories:254kcal Prep Time 5 minutes Cook Time 25 minutes Servings people US ImperialMetric Ingredients 6 tomato 6 egg 2.4 oz baby spinach - equivalent to 2 cups salt

Votes: 2 Rating: 4 You: Rate this recipe! PRINT RECIPE: Print Recipe

Instructions

1. Preheat oven to 390°F (200°C)
2. Cut the tops off the tomatoes and using a dessert spoon scoop out the insides into a bowl. Don’t throw this way but use it in another recipe, soup or stir-fry
3. Place the tomatoes in a greased ceramic baking dish
4. Fill the tomatoes about 3/4 full of baby spinach. Don’t pack it down too much or the egg will spill over the edges. Instead you want it to seep in and through
5. Sprinkle some sea salt over the spinach
6. Crack one egg into each tomato
7. Bake for 20-30 minutes or until eggs are set
8. Remove from oven. Serve and enjoy!

Nutrition Facts Spinach Stuffed Tomatoes Amount Per Serving Calories 254 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 3g 15% Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 525mg 175% Sodium 339mg 14% Potassium 1071mg 31% Total Carbohydrates 16g 5% Dietary Fiber 5g 20% Sugars 10g Protein 22g 44% Vitamin A 144% Vitamin C 94% Calcium 13% Iron 23% * Percent Daily Values are based on a 2000 calorie diet.

Course Breakfast Cuisine General Print Print Recipe

Idea #5: Kale & Tomato Egg Muffins

Make a big batch of these on a Sunday and you’ll have an easy grab and go breakfast. Eat hot or cold and you’ll enjoy them just the same.

Healthy Egg Muffins: Kale & Tomato

Votes: 9
Rating: 3.56
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Total Carbs:5gNet Carbs:4 g per muffin

Fiber:1gCalories:112kcal

Prep Time

6 minutes

Cook Time

25 minutes

Servings

muffins US ImperialMetric

Ingredients

• 1 teaspoon olive oil
• 1/2 onion - diced
• 1.7 oz kale - equivalent to 1.5 cups - roughly chopped
• 8 cherry tomatoes - halved
• 5 egg
• 3 Tablespoon milk – almond, soy, coconut, or cow
• 1/8 teaspoon sea salt
• black cracked pepper - to taste

Total Carbs:5gNet Carbs:4 g per muffin Fiber:1gCalories:112kcal Prep Time 6 minutes Cook Time 25 minutes Servings muffins US ImperialMetric Ingredients 1 teaspoon olive oil 1/2 onion - diced 1.7 oz kale - equivalent to 1.5 cups - roughly chopped 8 cherry tomatoes - halved 5 egg 3 Tablespoon milk – almond, soy, coconut, or cow 1/8 teaspoon sea salt black cracked pepper - to taste

Votes: 9 Rating: 3.56 You: Rate this recipe! PRINT RECIPE: Print Recipe

Instructions

1. Preheat oven to 350°F/ 180ºC.
2. In a bowl, beat the eggs with the milk and season with a pinch of salt and pepper.
3. Heat a small amount of oil in a pan over medium heat, add onions and saute until brown.
4. Add the kale to the pan and stir it through so it wilts, just cook for 1 minute.
5. Mix the onion and kale in with the beaten egg mixture.
6. Lightly grease 4 muffin cups with olive oil.
7. Spoon or carefully pour the mixture evenly into the muffin cups.
8. Place 3-4 halved tomatoes on top of each one.
9. Bake for 20-25 minutes or until brown on top and puffy.
10. Allow to cool for a few minutes before eating, or eat them cold if preferred.

Recipe Notes

Optional

• Use any other veggies you have on hand to make variations - for example kale and mushroom.
• Add some grated cheese on top before putting them into the oven for a more cheesy flavor and finish.

Storage

• Keep in an airtight container in the fridge for up to 5 days - this makes them a perfect meal to cook in batches. And of course you can also eat them for lunch or snacks too.

Nutrition Facts Healthy Egg Muffins: Kale & Tomato Amount Per Serving Calories 112 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 220mg 73% Sodium 93mg 4% Potassium 181mg 5% Total Carbohydrates 5g 2% Dietary Fiber 1g 4% Sugars 2g Protein 9g 18% Vitamin A 53% Vitamin C 34% Calcium 6% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.

Course Breakfast Cuisine General Print Print Recipe

Idea #6: Mixed Veggie Egg Scamble

If you can aim to get some veggies in early in the day that’s great. We need the fiber, we need the nutrients, and they taste GREAT! Well, maybe you don’t think they do (yet), so this is a perfect way to eat them.

Mixed Veggie Egg Scramble

Votes: 9
Rating: 3
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Total Carbs:11gNet Carbs:7 g

Fiber:4gCalories:249kcal

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people US ImperialMetric

Ingredients

• 5 egg
• 1/8 teaspoon sea salt
• black cracked pepper - to taste
• 1 teaspoon olive oil
• 1/2 onion – finely diced
• 1 carrot - julienne sliced
• 1 zucchini - julienne sliced
• 1 cup alfalfa sprouts
• 1 oz kale - or baby kale leaves, lettuce or greens
• 4 cherry tomatoes - halved
• 2 slices lemon

Total Carbs:11gNet Carbs:7 g Fiber:4gCalories:249kcal Prep Time 5 minutes Cook Time 10 minutes Servings people US ImperialMetric Ingredients 5 egg 1/8 teaspoon sea salt black cracked pepper - to taste 1 teaspoon olive oil 1/2 onion – finely diced 1 carrot - julienne sliced 1 zucchini - julienne sliced 1 cup alfalfa sprouts 1 oz kale - or baby kale leaves, lettuce or greens 4 cherry tomatoes - halved 2 slices lemon

Votes: 9 Rating: 3 You: Rate this recipe! PRINT RECIPE: Print Recipe

Instructions

1. Crack the eggs into a bowl, add a pinch of salt and pepper to season and use a fork to beat them well.
2. Heat a fry pan over high heat with the olive oil.
3. When it’s hot, add the onion and carrot and sauté until they are brown – around 3-5 minutes.
4. Add the zucchini into the pan and cook for a further 2 minutes.
5. Pour the egg mixture over the top of the vegetables and then gently stir until the egg is cooked through.
6. Serve with a side salad of kale leaves, alfalfa, and tomato, and a twist of lemon.

Nutrition Facts Mixed Veggie Egg Scramble Amount Per Serving Calories 249 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 4g 20% Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 475mg 158% Sodium 208mg 9% Potassium 599mg 17% Total Carbohydrates 11g 4% Dietary Fiber 4g 16% Sugars 5g Protein 20g 40% Vitamin A 192% Vitamin C 63% Calcium 11% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.

Course Breakfast Cuisine General Print Print Recipe

All of these breakfast meals are awesome so be sure to get out of your comfort zone and try a couple.

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Need More Breakfast Ideas?

Our Bountiful Breakfast Menu has over 40 delicious low carb breakfasts

• Egg and non egg meals
• Buns & bread
• Cereals & more

Loads of ideas to start your day energized and inspired!

CLICK HERE to explore our Breakfast Menu

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