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Keto Recipes: Avocado Egg Cups

The next few recipes on my recipes page are especially for people who are trying to follow a ketogenic diet. If you are unfamiliar with the process of Ketogenesis, please check out my blog page for upcoming articles on this subject. This recipe is a tasty and filling breakfast that will be a hit for anyone who wants to set themselves up for the day without those mid-morning cravings.

Avocados feature in a lot of recipes here at Tracy Tredoux Nutritional Therapy. There is good reason for this. Avocado is an all round superfood, packed with nutrients, including vitamins B, E, C, K; fibre, folate, copper and potassium. In fact, avocados contain more potassium than bananas. Avocados also contain a lot of healthy fats that help satisfy hunger and keep you feeling full through to lunch. They are loaded with powerful antioxidants and are thought to help with heart health, weight control and arthritis relief.

Eggs are also packed with nutrition, including protein, iron, various vitamins and minerals, and highly bioavailable carotenoids, which assist in eye health. Experiment with sprinkling your own herb and spice combinations over the avocado before baking and find your own favourite flavour. Serves 1 Ingredients

  • 2 eggs

  • 1 avocado

  • Himalayan salt and pepper

  • Cayenne pepper (or your own choice of herbs and spices)


  1. Preheat the oven to 220° C.

  2. Cut the avocado in half, lengthwise, and remove the pip. Place the halves on a sheet of baking paper.

  3. Break an egg into each half of the avocado.

  4. Sprinkle salt, pepper and whatever spice you prefer onto the avocado.

  5. Bake for 15 minutes.

Nutritional Information

  • Fat: 31g

  • Net Carbs: 2g

  • Protein: 15g

  • Total Calories: 374 Calories

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