Ketogenic Baked Eggs and Zoodles with Avocado

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keto baked eggs and zoodles with avocado recipe
Photo: Liz Andrew/Styling: Erin McDowell

With all the meat and cheese your heart desires, the keto diet is pretty sweet, er, savory. But sometimes you want something that won’t leave you feeling quite so weighed down. Enter ketogenic baked eggs and zoodles with avocado. High in fat and protein, they’re the perfect way to mix up breakfast or dinner. (And P.S.: How cute are they?)


Nonstick spray

3 zucchini, spiralized into noodles

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large eggs

Red-pepper flakes, for garnishing

Fresh basil, for garnishing

2 avocados, halved and thinly sliced


1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.

2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.

3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.

Nutrition Facts
  • 633 calories

  • 53g fat

  • 27g carbs

  • 20g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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