These are some recipes I use regularly as low-lower carb breakfast options. I make a batch (or double), and eat off of them for several days. The pancakes and muffins freeze well if you want to make them ahead for a single quick-grab breakfast (I haven’t tried freezing any of the others). I got donut pans for Christmas, so I’ll be testing almond flour recipes for donuts and bagels soon.
I can’t tolerate any alternative sweeteners (other than monkfruit), so if a recipe calls for added sugar, I generally use agave nectar or coconut sugar. I would imagine most of these recipes will work with alternative sweeteners, but I haven’t tried it. If you do, let me know how it turned out!
These biscuits are a quick and easy option. I eat dairy-free, so I substitute Earth Balance butter (coconut oil also works). The recipe usually make 10-12 biscuits, which comes out to ~4g carbs each.
I love pancakes, but my entire family (all non-diabetic except for me) has always had trouble with the high carbs causing a crash later. These low carb pancakes are a great option, as they end up being 2-3g carbs each! I don’t get the same yield as the recipe, because I make my pancakes a little bigger than they do. I omit the stevia, and I have made several varieties (blueberry, chocolate chip, etc) using this as a base successfully.
These blueberry scones are my favorite “treat” breakfast. I use 3-4T agave to sweeten it, and omitting the vanilla extract doesn’t make them any less yummy. I have found I get exactly 10 scones every time I’ve made this recipe.
This banana muffin recipe is the one I use most often, as we almost always have overripe bananas waiting to be used. I do add 2T agave because they’re fairly bland as is, especially if your bananas aren’t nearing the black stage. 
Another muffin recipe, these blueberry muffins do require added sweetener. I use 2T agave for a double batch - I always double it, as the original recipe only makes 6. I would imagine whole milk would work instead of coconut milk. I have substituted almond milk (1/2c for a double batch since it’s thinner than coconut milk) successfully.
I make this coffee cake when we have guests over on the weekends. I have substituted both coconut sugar and agave for the honey, and I generally cut the amount in half, because I feel it’s sweet enough, especially with the sugary topping. I don’t use a food processor, just mix the dry ingredients, then wet in a separate bowl, then mix to combine. The greatest thing about this recipe is I have mixed up just the cake ingredients and used it as the topping for cobblers - it works out very well.
There are a few of us here who have celiac disease or are parents of a child w/CD, if you have any questions.