There’s something about brunch that just feels luxurious. It’s not quite breakfast, not quite lunch—but always a vibe. And when we want something that feels like a treat but still keeps it low-carb and clean, this keto smoked salmon Benedict is our go-to.
Traditionally, eggs Benedict is served on an English muffin with ham and hollandaise—but we’ve given it a major glow-up. We skip the muffin (and the carbs) and go for two equally delicious keto-friendly options: a crispy chaffle base if we want that toasty bite, or creamy avocado halves for something light and fresh. Layer it with silky smoked salmon, a perfectly poached egg, and rich, lemony hollandaise—and we’ve got ourselves a next-level brunch that’s as beautiful as it is satisfying.
This dish always feels like a little celebration—whether it’s a slow Sunday morning, a holiday brunch, or just a day when we want to treat ourselves. And the best part? It’s surprisingly simple to make. A few quality ingredients, a little prep, and suddenly we’re sipping coffee and feeling fancy, all while staying 100% keto.
Keto Smoked Salmon Benedict (Over Avocado or Chaffle)
This keto smoked salmon Benedict is a brunch favorite made low-carb. Choose a crispy chaffle or fresh avocado as your base, then layer with smoked salmon, a poached egg, and rich hollandaise.
Ingredients
For the Benedict:
For the Chaffles (if using instead of avocado):
For the Hollandaise:
Instructions
Make the Chaffles (if using):
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Preheat your waffle maker: Grease lightly.
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Mix the batter: In a bowl, whisk together eggs, mozzarella, almond flour, and garlic powder.
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Cook: Pour half the batter into the waffle iron and cook for 3–4 minutes until golden and crisp. Repeat with the second half.
Poach the Eggs:
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Heat water: In a small saucepan, bring 2–3 inches of water to a light simmer. Add a splash of vinegar (optional) to help the egg hold together.
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Poach: Crack each egg into a small ramekin. Gently swirl the water and slide the egg in. Cook for 3–4 minutes until the white is set but the yolk is runny. Remove with a slotted spoon and drain on paper towel.
Make the Hollandaise:
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Blend: In a blender or using an immersion blender, combine egg yolks and lemon juice. Slowly drizzle in hot melted butter while blending until thick and creamy. Season with salt and a pinch of cayenne.
Assemble the Benedict:
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Base layer: Place chaffles or avocado halves on each plate.
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Add salmon: Top with smoked salmon slices.
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Eggs on top: Gently place poached eggs over the salmon.
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Hollandaise it up: Spoon warm hollandaise over each stack and garnish with fresh dill or chives.
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Serve: Crack fresh pepper over the top and enjoy immediately.
Nutrition Facts
Servings: 2 ServingCalories:460kcalTotal Fat:36gSaturated Fat: 14gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 1gProtein:27g
Note
Substitutions & Variations
- No salmon? Swap for prosciutto, bacon, or sautéed spinach.
- No blender for hollandaise? Whisk vigorously in a bowl over a double boiler.
- Need dairy-free? Use clarified ghee and dairy-free cheese for chaffles or stick to avocado base.
- Craving spice? Add a few dashes of hot sauce or red pepper flakes.
- Want extra greens? Serve with arugula or baby spinach tossed in lemon juice.
