Brenda Nolen

So, this week Melissa from I Breathe … I’m Hungry has been on an egg fast and I’ve read every single one of her posts.  I was curious how she would be able to do it without getting so sick of eggs (I do and I don’t eat nearly enough to survive JUST on eggs for even one day).  Some of the recipes she came up with are PERFECT for a keto diet (High fat, low carb, moderate protein) and anyone on Atkins who is trying to work up something different to add to their menu.
So, here are her posts from this week:
Basic explanation of her egg fast.
AND recipes:


Buffalo Omelette (Low Carb)
For the filling:
2 oz cream cheese, softened
1 Tbsp blue cheese
1.5 tsp hot sauce
For the omelette:
3 eggs
1 tbsp water
2 Tbsp butter

Salted Caramel Custard (Low Carb)
For the custard:
2 eggs
2 oz cream cheese, softened
1 cup water
1.5 Tbsp granulated sugar substitute (splenda, ideal, swerve, etc.)
1.5 tsp caramel extract
For the caramel sauce:
2 Tbsp salted butter
2 Tbsp granulated sugar substitute
1/4 tsp (or to taste) caramel extract

Easy Deviled Eggs (Low Carb)
6 eggs
1/3 cup sugar free mayonnaise
1 Tbsp green tobasco
1/2 tsp Kosher salt

Snickerdoodle Crepes (Low Carb)
For the crepes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon


Fettuccini Alfredo (Low Carb)
For the pasta:
2 eggs
1 oz cream cheese
pinch of salt
pinch of garlic powder
1/8 tsp black pepper
For the sauce:
1 oz Mascarpone cheese
1 Tbsp grated parmesan cheese
1 Tbsp butter