Move over, bread and oatmeal — these easy low-carb vegan breakfast recipes are just as tasty and filling! Following this dietary pattern as a vegan is super simple with these bars, bowls, muffins & puddings.
One of the biggest trends right now is to focus more on protein and fat, instead of carbs, in your diet. But does that mean that you need to start eating animals again?
Not at all! With just a few food swaps, you can make common vegan breakfast recipes like pancakes or muffins much lower in carbs and still tasty.
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Crispy on the outside but soft and fluffy on the inside, these vegan almond flour waffles are grain-free and much lower in carbs! They store well in both the fridge and freezer which makes them perfect for meal prep. Top with blueberries or sugar-free syrup if you want!
This super easy vegan tofu scramble with mushrooms, spinach, tomato and a handful of spices is ready to enjoy in 20 minutes total and can be made with whatever veggies you like! Make it taste eggy by using kala namak salt and top with avocado or serve with some seed-based crackers.
How about some low-carb vegan breakfast muffins? These little carrot cake treats require only one bowl and a few minutes to prepare — and they always come out fluffy and delicious. The perfect quick morning bite with enough sweetness to go perfectly with your coffee.
Let’s move on to some vegan keto breakfast ideas! This chia seed pudding is topped with the popular Dalgona coffee, which is a South Korean sweet and fluffy coffee. To make this keto-friendly, the Dalgona topping is made with instant coffee and the sugar substitute erythritol. Blend with some water for 3-4 minutes, then top your simple chia pudding and enjoy!
What’s better than a homemade cereal? This sugar-free and low-carb recipe is a true hit with the whole family and consists of different seeds, coconut, salt and vanilla extract. Roast in the oven until golden brown and serve with some berries and coconut yogurt!
This creamy, delicious and flavor-packed vegan quiche casserole is perfect for breakfast or brunch! Veggie-loaded, cheesy and satisfying, it is highly customizable, easy to make and feeds even larger crowds! Any leftovers keep well in the fridge for up to 5 days.
If you’re interested in a sweet and meal prep-friendly low-carb vegan breakfast, make these delicious peanut butter and jelly cookie bars! Gooey on the inside and loaded with strawberries, these keto peanut butter bars are ready in 30 minutes and can even be frozen.
Vegan keto pancakes, anyone? This tasty breakfast option is made with almond flour, peanut butter, almond milk and a handful of spices. Cook for 2 minutes on each side, then top with blueberries and peanut butter drizzle!
Jump-start your morning with this quick and easy overnight low-carb breakfast bowl made with chia seeds, hemp seeds, unsweetened coconut and berries! It’s customizable, fun to make and packed with protein, healthy fats, and fiber.
Get your food processor, we’ll make some flavorful breakfast crumbles! Textured vegetable protein, or TVP, is a great high-protein vegan option to serve in many different ways — this breakfast recipe blends TVP with savory spices, carrot and peas. Heat up in a pan for a few minutes and enjoy warm!
Yes, this breakfast pan is really vegan! While shakshuka is traditionally made with eggs, this recipe calls for silken tofu and some spices to resemble eggs — what a great idea. Featuring a really flavorful tomato-based sauce, this African dish can be enjoyed for breakfast or any time of the day.
This “no oats” oatmeal is super easy to make and tastes so much like traditional oatmeal, you wouldn’t believe it! Instead of using oats, it consists of different nuts and seeds which are blended and soaked in vegan milk for 5 minutes. Perfect for busy mornings because all that’s left to do is warm your keto oatmeal and top with nut butter, spices and fresh fruit!
These easy make-ahead mini chickpea flour frittata bites are the perfect grab-and-go breakfast! High in protein and lower in carbs, they are a savory and filling low-fat option first thing in the morning that even kids will enjoy eating.
Incredibly filling and super easy to make, this low-carb vegan smoothie is a great way to start your day! With only 1.7 grams of net carbs, this is a fantastic option for a vegan-friendly keto meal that is ready to enjoy in just 3 minutes.
These babies are packed full of goodness without all the sugar that often makes up the bulk of granola bars. Instead, they include shredded coconut, a customizable assortment of nuts and seeds, stevia, cinnamon and sugar-free chocolate chips.
You don’t need to follow a low-carb vegan diet to enjoy these delicious blueberry scones! Made with almond flour, lemon zest and erythritol, they offer a wonderful texture and flavor once baked golden brown. Enjoy for breakfast with your family or as an afternoon snack!
These sweet and salty keto bars are crispy on the outside, soft on the inside and offer a crunchy texture. After 10 minutes or prep time, bake your tasty batter for 30 minutes and let the bars cool before slicing. They can be stored in an airtight container for up to 1-2 months at room temperature!
More Tasty Vegan Recipes
If you like easy and tasty vegan recipes that are diet-friendly, check out these articles which also feature some low-carb options!
Find easy and tasty low-carb vegan breakfast recipes from keto oatmeal anallsd frittata to almond flour waffles, tofu scramble and low-carb granola bars in this article! Additionally, we love making Bliss Balls and wanted to share a version of them here that focuses more on protein and fat.
Put your walnuts, almonds and flax seeds in a high-speed blender or food processor and blend to create a crumbly texture.
Add the vegan protein blend, peanut butter, stevia drops and cinnamon along with a spritz of water and process again. Stop to scrape down the sides as needed and add more water until your batter is completely combined.
Transfer into a bowl and place, covered, in the fridge for around 30 minutes to allow the batter to firm up.
Once the time has elapsed, remove your bowl from the fridge and use your wetted hands to form little balls.
Place them next to each other on a parchment paper-lined plate or container and enjoy immediately or store in the refrigerator.
The vegan fat balls keep well in the fridge for around a week and can be frozen for at least 6 months (wrap them individually!)
You can use any nuts, seeds and nut butter of your choice.
The amount of stevia drops depends on the exact product you’re using as well as your sweet tooth!
Find 15+ more low-carb vegan breakfast ideas in the article above!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.