Print Options:

Keto Avocado Egg Boats

Baked avocado egg boats with cheese and bacon on a plate

Every once in a while, we come across a dish that checks every single box—nutrient-rich, low-carb, super satisfying, and somehow ridiculously easy. That’s exactly what happened the first time we made these Keto Avocado Egg Boats.

We had a couple of ripe avocados and a few eggs left in the fridge, and we were in the mood for something a little different. A little slicing, scooping, and baking later—and boom. These little boats were born. They quickly became one of our favorite ways to start the day.

There’s something magical about the way the creamy avocado pairs with a soft-baked egg. Add a sprinkle of crispy bacon, a dash of hot sauce, and a pinch of cheese, and it’s basically the breakfast version of hitting the keto jackpot. We love these on slow mornings when we want something warm and nourishing but don’t want to dirty a bunch of dishes.

And the best part? These egg boats are as customizable as they are delicious. Keep it simple or load them up with your favorite toppings—it’s all good.

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Servings 2
Calories 340
Description

These avocado egg boats are a nutrient-packed keto breakfast that feels indulgent but keeps it clean. With just a handful of ingredients, they’re the perfect high-fat, low-carb way to kick off your morning.

Ingredients
  • 2 ripe avocados, halved and pitted
  • 4 small eggs
  • 1/4 cup shredded cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 1 tbsp chopped fresh chives or parsley (optional)
  • Salt, to taste
  • Pepper, to taste
  • Hot sauce (optional, for serving)
Instructions
    Prep the Avocados
  1. Preheat the oven to 400°F (200°C). Scoop out a small amount of avocado flesh from each half to make enough room for the egg.
    2. Crack the Eggs
  2. Place the avocado halves in a baking dish, using foil or ramekins to keep them stable. Carefully crack one egg into each avocado half. If the eggs are large, you may want to discard a little egg white to avoid overflow.
    3. Season & Bake
  3. Sprinkle with salt and pepper. Bake for 14–16 minutes, or until the whites are set and the yolks are still a little runny (or cooked to your liking).
    4. Top It Off
  4. Remove from the oven and sprinkle shredded cheese and crumbled bacon over the top. Return to the oven for 1–2 more minutes to melt the cheese.
    5. Garnish & Serve
  5. Finish with chopped chives or parsley and a few dashes of hot sauce if you like heat. Serve immediately.

Nutrition Facts

Servings: 2 ServingCalories:340kcalTotal Fat:29gSaturated Fat: 8gTotal Carbohydrate:8gDietary Fiber: 6gSugars: 1gProtein:13g

Note

Substitutions & Variations

  • Dairy-Free: Omit cheese or use a dairy-free alternative.
  • Meat-Free: Skip the bacon and top with sautéed spinach or cherry tomatoes.
  • Extra Protein: Add chopped cooked sausage or shredded chicken before baking.
  • Spicy Version: Add red pepper flakes or a few slices of jalapeño before baking.
Read it online: https://ketoeatsrecipes.com/recipe/keto-avocado-egg-boats/