50+ Delicious Easter Keto Breakfast Recipes for a Low-Carb Holiday

Easter is a time for celebration, family gatherings, and, of course, delicious meals.

If you’re following a keto diet, you don’t have to miss out on the fun or the food!

This Easter, treat yourself and your loved ones to a variety of low-carb, keto-friendly breakfast options that are both indulgent and satisfying.

From savory dishes like avocado bacon egg cups and keto quiches to sweet treats like coconut flour pancakes and strawberry butter, the possibilities are endless.

Whether you’re hosting a large brunch or simply looking for a delicious breakfast to start your day, these 50+ keto Easter breakfast recipes are sure to impress.

Let’s dive into a world of festive, flavorful, and keto-approved breakfast ideas that will make your holiday morning special!

50+ Delicious Easter Keto Breakfast Recipes for a Low-Carb Holiday

This collection of 50+ keto Easter breakfast recipes ensures that you can enjoy the holiday without compromising your low-carb lifestyle.

From hearty savory dishes to light and refreshing options, there’s something for every taste and occasion.

Whether you’re looking for a quick and easy meal or an elaborate dish to impress your guests, these recipes provide plenty of variety to suit any preference.

By incorporating fresh ingredients like eggs, avocado, cheese, and healthy fats, you can create a memorable Easter breakfast that’s both nourishing and delicious.

Enjoy your Easter celebrations with these keto-friendly options, and make this year’s holiday meal one to remember!

Keto Egg and Avocado Breakfast Muffins

A low-carb twist on your classic breakfast muffin, these keto egg and avocado breakfast muffins are perfect for Easter morning. Packed with healthy fats and protein, they’ll keep you satisfied throughout the day without spiking your blood sugar. With a few simple ingredients, you can enjoy a delicious, nutrient-dense meal that fits perfectly into your keto lifestyle.

Ingredients:

• 4 large eggs
• 1 ripe avocado, mashed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing muffin tin)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a medium bowl, whisk the eggs until well beaten.
3. Add the mashed avocado, shredded cheddar cheese, chopped parsley, garlic powder, salt, and pepper to the eggs. Stir until everything is well combined.
4. Pour the mixture evenly into the muffin tin, filling each cup about halfway.
5. Bake for 15-20 minutes, or until the muffins are firm and lightly golden on top.
6. Let them cool for a few minutes before serving.

These keto egg and avocado breakfast muffins are a great choice for an Easter brunch. They are quick to prepare, and their rich flavors make them a hit with family and friends. Their portable nature also makes them perfect for a breakfast on-the-go.

Keto Easter Zucchini Frittata

This keto zucchini frittata is the ultimate Easter breakfast dish. It’s savory, light, and packed with nutritious vegetables. The combination of zucchini, eggs, and cheese creates a fluffy and satisfying meal that feels indulgent without breaking your keto diet. This frittata is easy to prepare, making it an ideal option for a stress-free Easter morning.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the zucchini slices and sauté for 5-7 minutes until tender and slightly browned.
3. In a bowl, whisk together the eggs, Parmesan cheese, mozzarella cheese, heavy cream, oregano, salt, and pepper.
4. Pour the egg mixture over the cooked zucchini in the skillet. Stir gently to distribute the zucchini evenly.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
6. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil before serving.

This keto zucchini frittata is a savory and satisfying dish that embodies the spirit of Easter while staying within your keto guidelines. The combination of creamy eggs, melted cheese, and tender zucchini makes for a delightful breakfast or brunch option that will leave you feeling nourished and full.

Keto Cinnamon Roll Pancakes

Indulge in a keto-friendly version of a beloved Easter treat with these cinnamon roll pancakes. These fluffy pancakes are drizzled with a sweet cream cheese glaze that gives you all the flavor of cinnamon rolls without the carbs. Perfect for a special Easter breakfast, they’re sure to satisfy your sweet tooth while keeping you in ketosis.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp melted butter
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• For the glaze: 2 oz cream cheese, softened; 1 tbsp heavy cream; 1 tbsp powdered erythritol; 1/4 tsp vanilla extract

Instructions:

1. In a medium bowl, combine the almond flour, baking powder, cinnamon, salt, eggs, almond milk, and melted butter. Stir until the batter is smooth and well mixed.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
3. Pour small portions of the pancake batter onto the skillet, forming 3-4 inch pancakes. Cook for 2-3 minutes on each side, until golden brown and cooked through.
4. While the pancakes cook, prepare the glaze by mixing softened cream cheese, heavy cream, powdered erythritol, and vanilla extract in a small bowl. Whisk until smooth and creamy.
5. Stack the pancakes and drizzle with the cream cheese glaze before serving.

These keto cinnamon roll pancakes are a fun and festive breakfast choice for Easter. The combination of warm cinnamon pancakes with a rich, creamy glaze will make this dish feel indulgent and celebratory. Plus, it’s easy to make and fits perfectly into a keto lifestyle.

Keto Breakfast Casserole with Sausage and Spinach

This hearty keto breakfast casserole is a perfect Easter morning dish. It’s packed with savory sausage, fresh spinach, and rich cheese, offering a delicious balance of protein and healthy fats. With minimal carbs, it’s a filling and satisfying breakfast that will keep you energized throughout the day. This casserole can easily be made ahead of time and baked the morning of Easter for a stress-free brunch.

Ingredients:

• 1 lb breakfast sausage (sugar-free)
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Add the diced onion and sauté for 2-3 minutes until softened.
3. Stir in the chopped spinach and cook for another 1-2 minutes, until wilted. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
5. Add the sausage and spinach mixture to the egg mixture, then pour the combined mixture into the prepared baking dish. Top with shredded cheddar cheese.
6. Bake for 25-30 minutes, or until the casserole is set and lightly golden on top.
7. Allow it to cool for a few minutes before slicing and serving.

This keto breakfast casserole is a filling, nutritious choice that’s ideal for Easter brunch. The combination of flavorful sausage, fresh spinach, and creamy eggs makes this dish a well-rounded meal that feels indulgent while being low in carbs.

Keto Cloud Bread Breakfast Sandwich

For an Easter breakfast that feels light but still satisfying, try these keto cloud bread breakfast sandwiches. With fluffy, low-carb cloud bread as the base, this sandwich is layered with scrambled eggs, bacon, and avocado for a balanced and tasty meal. It’s a fresh, fun way to enjoy a keto-friendly breakfast without sacrificing flavor.

Ingredients:

• 3 large eggs (separated)
• 3 oz cream cheese, softened
• 1/4 tsp baking powder
• Pinch of salt
• 2 slices cooked bacon
• 1/2 avocado, sliced
• 2 large eggs (for scrambling)
• 1 tbsp butter (for scrambling eggs)
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites until stiff peaks form.
3. In a separate bowl, whisk together the egg yolks, cream cheese, baking powder, and salt. Gently fold in the beaten egg whites until the mixture is smooth.
4. Spoon the mixture onto the prepared baking sheet, forming two round discs of batter.
5. Bake for 25-30 minutes, or until the cloud bread is golden brown and firm to the touch.
6. While the cloud bread bakes, scramble the eggs in a pan with butter until cooked to your liking.
7. Once the cloud bread is baked, assemble the sandwich by layering scrambled eggs, bacon, and avocado between the two pieces of cloud bread.
8. Garnish with fresh chives and serve.

These keto cloud bread breakfast sandwiches are the perfect way to enjoy Easter morning without the carbs. The cloud bread is light and airy, while the filling of scrambled eggs, bacon, and creamy avocado provides satisfying flavors and healthy fats.

Keto Chia Pudding with Berries and Almonds

For a light yet satisfying Easter breakfast, try this keto chia pudding topped with fresh berries and almonds. Chia seeds are packed with fiber and omega-3 fatty acids, making them an excellent choice for a keto diet. This recipe is quick to prepare, making it a great option for those who want a simple, make-ahead breakfast for Easter morning.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tbsp powdered erythritol (or sweetener of choice)
• 1/4 cup fresh berries (strawberries, blueberries, or raspberries)
• 2 tbsp sliced almonds
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl, whisk together the chia seeds, almond milk, vanilla extract, and erythritol.
2. Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
3. When ready to serve, spoon the chia pudding into bowls or cups.
4. Top with fresh berries and sliced almonds for added crunch and flavor.
5. Garnish with mint leaves if desired and serve chilled.

This keto chia pudding with berries and almonds is a refreshing and nutritious breakfast option for Easter. The chia pudding provides a creamy, satisfying base, while the fresh berries and crunchy almonds add texture and flavor, making it an ideal light and refreshing Easter morning dish.

Keto Spinach and Bacon Breakfast Quiche

A keto-friendly spin on the classic quiche, this dish is perfect for Easter brunch. Filled with savory bacon, fresh spinach, and a creamy egg mixture, this quiche delivers all the flavor you crave without the carbs. It’s simple to prepare, and the combination of bacon and spinach makes for a rich, satisfying breakfast that everyone will love.

Ingredients:

• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup diced onion
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a pie dish with olive oil.
2. In a large skillet, sauté the diced onion in a bit of olive oil over medium heat until softened, about 2-3 minutes.
3. Add the chopped spinach and cook for 2-3 minutes, until wilted. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Stir in the shredded cheddar cheese, crumbled bacon, and the spinach-onion mixture.
6. Pour the egg mixture into the prepared pie dish and bake for 25-30 minutes, or until the quiche is set and golden brown on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This keto spinach and bacon breakfast quiche is an easy, flavorful dish that’s perfect for Easter. The creamy egg base combined with the smoky bacon and fresh spinach creates a satisfying, low-carb meal that will leave everyone feeling full and content.

Keto Avocado and Smoked Salmon Breakfast Salad

For a light and refreshing Easter breakfast, this keto avocado and smoked salmon salad is both nutritious and satisfying. Full of healthy fats from the avocado and protein from the smoked salmon, this salad provides a perfect balance of flavors. The zesty lemon dressing ties everything together, making this a gourmet option that’s quick and easy to assemble.

Ingredients:

• 1 ripe avocado, sliced
• 3 oz smoked salmon, torn into pieces
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, cucumber slices, and red onion.
2. Add the sliced avocado and smoked salmon to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately, garnished with extra lemon wedges if desired.

This keto avocado and smoked salmon breakfast salad is perfect for Easter if you’re craving something light but still filling. The creamy avocado pairs perfectly with the smoky salmon, while the fresh vegetables and zesty lemon dressing keep the dish vibrant and refreshing.

Keto Pancakes with Strawberry Butter

Celebrate Easter with these keto pancakes topped with homemade strawberry butter. These pancakes are fluffy and light, while the strawberry butter adds a touch of sweetness without the sugar. Perfect for a holiday breakfast, these pancakes are a fun and festive way to enjoy a keto-friendly treat that the whole family will enjoy.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• For the strawberry butter: 2 tbsp butter, softened; 1/4 cup fresh strawberries, mashed; 1 tbsp powdered erythritol

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, baking powder, and vanilla extract until smooth.
2. Heat a non-stick skillet over medium heat and melt a small amount of butter to grease the pan.
3. Pour small portions of the pancake batter onto the skillet to form 3-4 inch pancakes. Cook for 2-3 minutes on each side, until golden brown.
4. For the strawberry butter, combine softened butter, mashed strawberries, and powdered erythritol in a bowl. Mix until smooth and well-combined.
5. Serve the pancakes with a generous dollop of strawberry butter on top.

These keto pancakes with strawberry butter are a delicious Easter treat. The pancakes are soft and fluffy, and the strawberry butter provides a sweet, tangy twist that’s perfect for the holiday. It’s a great option for anyone following a keto diet but still craving a special breakfast.

Keto Cheddar and Chive Egg Muffins

These keto cheddar and chive egg muffins are a quick and easy breakfast option for Easter, offering a savory, satisfying start to the day. Packed with protein and healthy fats, these egg muffins are perfect for meal prep or an easy Easter brunch. The addition of cheddar cheese and fresh chives brings a burst of flavor, making these muffins both delicious and low in carbs.

Ingredients:

• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the muffin tin)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined.
3. Stir in the shredded cheddar cheese and chopped chives.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
6. Let them cool slightly before serving.

These keto cheddar and chive egg muffins are perfect for Easter, offering a savory bite-sized option that’s easy to prepare and full of flavor. They’re also portable, making them great for on-the-go breakfasts or a quick addition to your Easter spread.

Keto Coconut Flour Pancakes with Lemon Cream Cheese Topping

For a refreshing twist on your Easter pancakes, try these coconut flour pancakes paired with a tangy lemon cream cheese topping. Coconut flour is a great low-carb alternative to traditional flour, making these pancakes soft and fluffy while staying keto-friendly. The creamy lemon topping adds a citrusy zing that perfectly complements the pancakes, making this a fun, festive breakfast option.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• For the topping: 2 oz cream cheese, softened; 1 tbsp lemon juice; 1 tsp powdered erythritol

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, baking powder, and vanilla extract until smooth.
2. Heat a non-stick skillet over medium heat and melt a little butter.
3. Pour small amounts of batter into the skillet to form pancakes. Cook for 2-3 minutes per side, until golden brown and cooked through.
4. While the pancakes cook, prepare the lemon cream cheese topping by combining softened cream cheese, lemon juice, and erythritol in a bowl. Mix until smooth and creamy.
5. Serve the pancakes with a dollop of lemon cream cheese topping on top.

These keto coconut flour pancakes with lemon cream cheese topping are a deliciously light and tangy way to enjoy Easter breakfast. The combination of coconut flour pancakes with the zesty lemon cream cheese creates a refreshing yet indulgent dish that everyone will love.

Keto Cauliflower Hash Browns with Poached Eggs

If you’re craving a savory, hearty breakfast, these keto cauliflower hash browns with poached eggs are a perfect choice for Easter. The cauliflower hash browns are crispy and satisfying, and the poached eggs add a creamy richness that complements the texture. This dish is a delicious, low-carb alternative to traditional hash browns and makes for a filling and festive Easter breakfast.

Ingredients:

• 1 medium head of cauliflower, grated
• 1/4 cup shredded cheddar cheese
• 1 large egg (for binding)
• 2 tbsp almond flour
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• 2 large eggs (for poaching)

Instructions:

1. Grate the cauliflower using a box grater or food processor. Place the grated cauliflower in a clean towel and squeeze out the excess moisture.
2. In a bowl, mix the cauliflower, shredded cheddar cheese, egg, almond flour, garlic powder, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Form small patties with the cauliflower mixture and cook for 3-4 minutes on each side, until golden brown and crispy.
4. While the hash browns cook, poach the eggs in a pot of simmering water. Poach for about 3-4 minutes, or until the whites are set and the yolks are still runny.
5. Serve the cauliflower hash browns topped with poached eggs.

These keto cauliflower hash browns with poached eggs make for a filling, savory Easter breakfast that’s low in carbs but high in flavor. The crispy hash browns paired with rich, runny poached eggs provide a satisfying meal that will keep you full throughout the day.

Keto Eggplant and Bacon Breakfast Bake

This keto eggplant and bacon breakfast bake is a savory, hearty option that’s perfect for Easter brunch. The roasted eggplant provides a tender base, while crispy bacon, eggs, and cheese add layers of delicious flavor. It’s a simple dish that’s easy to prepare and packed with protein and healthy fats, making it a filling, low-carb choice for the holiday.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 6 large eggs
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Lay the eggplant slices in a single layer on a baking sheet and roast for 15 minutes, until tender and lightly golden.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. In the prepared baking dish, layer the roasted eggplant slices, crumbled bacon, and shredded mozzarella cheese.
5. Pour the egg mixture over the layered ingredients and top with grated Parmesan cheese.
6. Bake for 20-25 minutes, or until the eggs are set and lightly golden.
7. Let the dish cool for a few minutes before slicing and serving.

This keto eggplant and bacon breakfast bake is a delicious and satisfying dish that’s perfect for Easter brunch. The combination of roasted eggplant, crispy bacon, and cheesy eggs offers a comforting and flavorful low-carb meal that’s sure to impress.

Keto Avocado Bacon Egg Cups

These keto avocado bacon egg cups are an easy-to-make, high-protein breakfast that combines creamy avocado with crispy bacon and a perfectly cooked egg. They’re the ideal solution for a busy Easter morning, as they can be prepped in minutes and baked in the oven for a no-fuss, tasty dish.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 slices cooked bacon, crumbled
• 4 large eggs
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the avocados in half and remove the pits. Scoop out a little of the flesh from each half to create enough room for the egg.
3. Place the avocado halves on the baking sheet and crack one egg into each half.
4. Sprinkle with paprika, salt, and pepper, then top with crumbled bacon.
5. Bake for 15-20 minutes, or until the egg whites are set but the yolk remains runny.
6. Garnish with fresh parsley and serve immediately.

These keto avocado bacon egg cups are a satisfying and flavorful breakfast that’s perfect for Easter. The combination of creamy avocado, crispy bacon, and a soft-cooked egg makes for a delicious, low-carb meal that’s both filling and nutritious.

Keto Zucchini Frittata with Goat Cheese and Herbs

This keto zucchini frittata with goat cheese and herbs is a savory and light option that’s ideal for an Easter brunch. The tender zucchini pairs perfectly with the creamy goat cheese and fresh herbs, making for a flavorful, low-carb dish that can be served warm or at room temperature. It’s a great choice for anyone looking for a lighter yet filling breakfast that’s both satisfying and keto-friendly.

Ingredients:

• 4 large eggs
• 1 small zucchini, grated
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small oven-safe skillet with olive oil.
2. Grate the zucchini and place it in a clean towel. Squeeze out the excess moisture.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the grated zucchini, goat cheese, fresh basil, and thyme.
4. Pour the egg mixture into the prepared skillet and cook over medium heat for 3-4 minutes, until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
6. Let the frittata cool for a few minutes before slicing and serving.

This keto zucchini frittata with goat cheese and herbs is a fresh and flavorful dish that’s perfect for Easter. The creamy goat cheese adds richness, while the fresh herbs brighten the flavors, making it a delightful low-carb option for brunch.

Note: More recipes​ are coming soon!