7 Low Carb Sugar Free Vegan Breakfast Recipes

It’s really hard to find recipes that aren’t full of carbs and sugar, and with me now being a sugar free vegan I don’t want to carb load just because I choose to not eat animal meat. And if you’re anything like me, then you will love my 7 sugar free vegan breakfasts too!

But not just for vegans these recipes are worthy of a try, and the best part is they don’t take long to make plus they taste amazing.

Because my body doesn’t react well to grains or heaps of carbs, these recipes have been made low carb also. However even though the carb content may be relatively high in some recipes, the fibre content will combat them (as our body can’t breakdown fibre), which makes them lower in carbs.

Just before you get into these amazing recipes, It’s important to know that because I am a runner (I run 50-60km a week on average)I have an insane appetite and so because of that some of the recipes may be 2 serves instead of the recommended 1 serve i have stated.

This nutritional info is for you to use as a reference and so I suggest you purely eat as much as you want and need.

Protein green smoothie

(410 calories, 17g fat (12.4g sat), 31g carbs (15.6g Fibre), 6.4g Sugar, 40.4g protein)

Ingredients:

• 1 Serve of Vanilla Brown Rice Protein Protein powder
• ¼ cup unsweetened desiccated coconut
• 1 medium lebanese cucumber, peeled
• 1 heaped cup spinach
• 1.5 cups Frozen broccoli
• ½ cup unsweetened vanilla almond milk
• 1 Lime, peeled
• stevia
• 1 cup Ice

Directions:

1. Add all ingredients into your optimum 9400 blender and blend really well!

Low Carb Vegan Pancakes

(515 calories, 29g fat (5.9g sat), 22.5g carbs (14.3g Fibre), 1.4g Sugar, 44.3g protein)

Ingredients:

• 1 Serve of Vanilla Brown Rice Protein Protein powder
• ⅓ cup unsweetened almond milk
• 3 tbsp. Chia Seeds
• ¼ cup Almond Meal (grounded almonds)
• 1 tsp coconut oil
• ½ tsp. vanilla essence
• stevia
• pinch of salt

Directions:

1. Add chia seeds with 6 tbsps. water, mix well, and then refrigerate for 15 minutes
2. Ground almonds in your optimum 9400 blender to make your “flour”
3. Combine Protein powder, Almond meal, stevia, salt, and chia seeds in your mixing bowl
4. Pre heat non-stick pan with 1 tsp. coconut oil
5. Add mixture into pan and cook until done
6. Serve with fresh lemon juice and granulated stevia!

Rich Chocolate Peanut Butter Smoothie (Serves 1)

(636 calories, 19.1g fat (2.8g sat), 24.6g carbs (11g Fibre), 3.6g Sugar, 49.1g protein)

Ingredients:

• 1 Serve of Vanilla Brown Rice Protein Protein powder
• 2 tbsp. Natural Peanut Butter
• 4 cups spinach
• 1.5 cups Frozen broccoli
• ½ cup unsweetened almond milk
• 1 heaped tbsp. cacao powder
• 1 tsp. vanilla essence
• stevia
• 1 cup Ice

Directions:

1. Add all ingredients into your optimum 9400 blender and blend really well!

Avocado, lime and coconut smoothie

(376 calories, 30.3g fat (11.9g sat), 27.8g carbs (13.8g Fibre), 5g Sugar, 6.7g protein)

Ingredients:

• 1 medium avocado
• ¼ cup coconut cream
• 1 medium lebanese cucumber, peeled
• 2 heaped cup spinach
• ½ cup unsweetened almond milk
• 1 tsp. vanilla essence
• 1 lime, peeled
• stevia
• 1 cup Ice

Directions:

1. Add all ingredients into your optimum 9400 blender and blend really well!

Overnight chia seed Pudding

(563 calories, 43.2g fat (14.2g sat), 33g carbs (21.9g Fibre), 2.6g Sugar, 19.4g protein)

Ingredients:

• ⅓ cup Chia Seeds
• 10 almonds
• ¼ cup unsweetened dessicated coconut
• 1 cup unsweetened almond milk
• 1 tsp. vanilla essence
• stevia
• pinch of cinnamon

Directions:

1. Add all ingredients into a tall mason jar or small breakfast bowl
2. Combine all ingredients well
3. Refrigerate overnight
4. Enjoy early in the morning!

Scrambled Tofu

(354 calories, 25.9g fat (7.2g sat), 12g carbs (5.1g Fibre), 2.6g Sugar, 25.5g protein)

Ingredients:

• 170g medium tofu, crumbled
• ¼ onion
• Parsley
• Turmeric
• Sea Salt
• Smoked Paprika
• 1 tsp. Coconut oil
• ½ cup Fresh spinach
• ½ medium  avocado

Directions:

1. Crumble tofu and use just ¾ cup worth
2. Pre-heat non-stick pan with 1 tsp. coconut oil
3. Add onion and saute until soft
4. Add tofu and cook until “done”
5. Add seasoning and a bit of water if the pan is becoming too dry
6. Serve on plate with fresh spinach leaves and ½ a medium avocado

Rich Fudge Chocolate Muffin   

(382 calories, 3.8g fat (7.2g sat), 30.7g carbs (16.2g Fibre), 6.5g Sugar, 54.3g protein)

Ingredients:

• ½ cup brown rice vanilla protein powder
• ⅓ cup  pumpkin puree
• ¼ cup unsweetened Vanilla almond milk
• pinch of salt
• 1 heaped tbsp. cacao powder
• ¼  tsp. vanilla essence
• ½ tsp. baking powder
• stevia

Directions:

1. To home-make pumpkin puree simple steam it in a microwave on high for 5 minutes, and then blend in your optimum 9400 blender, until it’s puree. Use just ⅓ cup of the puree
2. Combine in a mixing bowl, all ingredients and mix really well
3. Pour mixture into a small bowl and microwave for 30 seconds
4. Enjoy!