50+ Delicious Easter Keto Brunch Recipes for a Perfect Celebration

Easter is the perfect time to gather with loved ones, share delicious food, and celebrate the season.

However, if you’re following a keto diet, it can sometimes feel challenging to find brunch recipes that fit within your low-carb lifestyle.

Thankfully, you don’t have to sacrifice flavor or fun for your health goals.

With over 50 keto-friendly Easter brunch recipes, you can indulge in all the traditional brunch dishes, from savory egg-based meals to sweet treats, while still staying true to your keto journey.

Whether you’re hosting a brunch for family and friends or simply looking for new ideas to spruce up your meal plan, these keto recipes will keep you satisfied without the carb overload.

From creamy avocado and egg breakfast cups to savory bacon-wrapped asparagus, there’s something for everyone.

So, roll up your sleeves, get your ingredients ready, and enjoy these easy-to-make, mouthwatering keto brunch options that will have your guests asking for seconds.

50+ Delicious Easter Keto Brunch Recipes for a Perfect Celebration

Planning a keto-friendly Easter brunch doesn’t have to be a daunting task. With the 50+ Easter keto brunch recipes featured in this article, you now have a collection of exciting, delicious, and low-carb options to choose from.

Whether you’re craving savory, sweet, or even a little bit of both, these recipes will ensure you enjoy every bite while staying on track with your health goals.

Plus, they’re easy to make and guaranteed to impress your guests, making your Easter celebration one to remember.

So, why not get started on planning your Easter menu today and bring a fresh twist to this traditional holiday with these amazing keto recipes?

Keto Egg and Avocado Breakfast Cups

A simple, yet satisfying breakfast option that combines the richness of avocado with the heartiness of eggs. This dish offers a delicious way to start your Easter brunch on a low-carb note. The avocado provides healthy fats, while the eggs bring in protein, making it both filling and nutritious. It’s perfect for anyone on a keto diet who wants something quick, flavorful, and packed with essential nutrients.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• Fresh herbs (like chives or parsley) for garnish
• Optional: Shredded cheese or crumbled bacon for extra flavor

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half, remove the pit, and scoop out a small portion of the flesh to make room for the egg.
3. Place the avocado halves in a baking dish, ensuring they are stable.
4. Crack an egg into each avocado half, season with salt and pepper, and optionally top with cheese or crumbled bacon.
5. Bake for 12-15 minutes, depending on how runny or firm you prefer your eggs.
6. Garnish with fresh herbs before serving.

This keto egg and avocado breakfast cup is not only a delightful Easter brunch treat but also a perfect way to enjoy a nutritious, filling meal. The creamy texture of the avocado pairs wonderfully with the soft egg yolk, creating a balanced and satisfying bite. It’s a versatile recipe—add a sprinkle of cheese or a few bacon bits to elevate the flavor profile to suit your taste. These cups are ideal for serving guests or as a personal brunch option that’s both simple and elegant.

Keto Pancakes with Cinnamon Butter

These fluffy keto pancakes are a great way to indulge in a familiar breakfast dish without the carbs. Made with almond flour and coconut flour, they have a wonderful texture that mimics traditional pancakes, and the addition of cinnamon butter takes them to the next level. This recipe will definitely impress your guests at Easter brunch, offering a sweet and indulgent experience while staying within your keto goals.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt
• 2 tbsp butter, melted
• For the cinnamon butter: 3 tbsp butter, softened, 1 tsp cinnamon, and 1-2 tsp erythritol (optional)

Instructions:

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In another bowl, beat the eggs, almond milk, vanilla extract, and melted butter.
3. Combine the wet and dry ingredients, stirring until smooth.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour small amounts of batter into the skillet, cooking until bubbles form on the surface. Flip and cook until golden brown.
6. For the cinnamon butter, mix softened butter with cinnamon and erythritol until smooth.
7. Serve the pancakes warm, topped with cinnamon butter.

These keto pancakes are a fantastic Easter brunch option, providing a warm, comforting experience without the guilt of traditional pancakes. The cinnamon butter is an absolute game changer, adding a rich sweetness that complements the almond and coconut flour pancakes beautifully. Whether you’re serving a crowd or treating yourself, these pancakes will feel indulgent while keeping your carb count low. They’re light but filling, ensuring that everyone leaves the table satisfied.

Keto Breakfast Casserole with Sausage and Spinach

A hearty and savory dish, this keto breakfast casserole is filled with sausage, spinach, and cheese, making it a crowd-pleaser for any Easter brunch. The rich flavors and creamy texture of the casserole will make it feel indulgent, but it’s entirely keto-friendly. This is a perfect make-ahead dish, as it can be prepared the night before and baked in the morning, allowing you more time to enjoy the holiday.

Ingredients:

• 1 lb breakfast sausage (sugar-free)
• 2 cups fresh spinach, chopped
• 8 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil or butter for cooking

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the sausage over medium heat, breaking it into crumbles. Once cooked, set it aside to cool.
3. In the same skillet, sauté the chopped spinach until wilted (about 2 minutes). Remove from heat.
4. In a mixing bowl, whisk the eggs with heavy cream, garlic powder, salt, and pepper.
5. Grease a baking dish with olive oil or butter, then layer the cooked sausage and spinach in the dish.
6. Pour the egg mixture over the sausage and spinach, then sprinkle the shredded cheddar cheese on top.
7. Bake for 25-30 minutes, or until the casserole is set and golden on top.
8. Let it cool for a few minutes before slicing and serving.

This keto breakfast casserole is the perfect combination of savory flavors and rich textures. The sausage adds a satisfying protein element, while the spinach provides a burst of freshness. The creamy egg base and melted cheese tie everything together, making this casserole a great way to serve a filling and keto-friendly meal at your Easter brunch. It’s easy to prepare, and the leftovers (if there are any) make for a great breakfast the following day.

Keto Quiche with Bacon and Asparagus

This keto quiche is a savory delight that’s both satisfying and elegant, making it perfect for your Easter brunch. The combination of crispy bacon and tender asparagus, set in a creamy, cheesy egg custard, creates a dish that is bursting with flavor. With its low-carb ingredients, this quiche will be a hit for those following a keto diet. Plus, it’s easy to prepare ahead of time, allowing you to enjoy the holiday without too much fuss in the kitchen.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 small onion, diced
• 1 tbsp olive oil or butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the olive oil or butter over medium heat. Sauté the onions and asparagus until softened, about 5-7 minutes.
3. In a separate bowl, whisk together the eggs, heavy cream, cheddar cheese, salt, and pepper.
4. Add the sautéed onions and asparagus to the egg mixture, along with the crumbled bacon. Stir to combine.
5. Pour the mixture into a greased pie dish or quiche pan.
6. Bake for 30-35 minutes or until the quiche is set and golden on top.
7. Allow the quiche to cool for a few minutes before slicing and serving.

This keto quiche offers a rich and satisfying brunch option for Easter. The crispy bacon and fresh asparagus pair perfectly with the creamy, cheesy filling, creating a dish that feels indulgent without the carbs. It’s easy to make ahead of time, and the leftovers can be enjoyed for days, making it a practical yet delicious choice for any holiday gathering.

Keto Cauliflower Hash Browns

These crispy keto cauliflower hash browns are a wonderful alternative to traditional potato hash browns. With the natural texture of cauliflower, these hash browns are light and crispy on the outside while soft and flavorful on the inside. This dish is an excellent side for any Easter brunch, offering a comforting, carb-free alternative that is sure to please your guests.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grate the cauliflower using a box grater or food processor until you have small rice-sized pieces. Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, mix the cauliflower, eggs, almond flour, cheese (if using), garlic powder, onion powder, salt, and pepper.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Heat olive oil or butter in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy.
6. Place the cooked hash browns on a baking sheet and bake for 10-15 minutes to finish crisping them up.
7. Serve warm, with optional sour cream or a drizzle of hot sauce.

These keto cauliflower hash browns are a wonderful addition to your Easter brunch spread. The cauliflower offers a light, healthy base, while the crispy texture gives you the satisfying crunch that you would expect from traditional hash browns. These make a perfect low-carb alternative to classic brunch sides and can be paired with eggs, bacon, or avocado for a full meal.

Keto Stuffed Mushrooms with Cream Cheese and Spinach

These keto stuffed mushrooms are a flavorful, bite-sized appetizer or side dish that’s perfect for Easter brunch. Filled with a creamy mixture of cream cheese, spinach, and garlic, these mushrooms offer a savory, melt-in-your-mouth experience. They’re quick to prepare and can be served hot or at room temperature, making them a great make-ahead option.

Ingredients:

• 12 large button mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil for sautéing
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
3. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
4. In a bowl, combine the cream cheese, Parmesan cheese, sautéed spinach, salt, and pepper. Mix until smooth.
5. Stuff each mushroom cap with the cream cheese mixture and place them on a baking sheet.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Garnish with fresh parsley before serving.

These keto stuffed mushrooms with cream cheese and spinach make a wonderful Easter brunch dish that is as elegant as it is delicious. The creamy filling is perfectly complemented by the earthy flavor of the mushrooms, creating a rich and satisfying bite. Whether you’re serving these as an appetizer or a side dish, they’re sure to impress your guests and fit seamlessly into your keto-friendly spread.

Keto Bacon-Wrapped Asparagus Bundles

This keto bacon-wrapped asparagus bundles recipe is a savory and flavorful option for your Easter brunch. The combination of crisp, tender asparagus and smoky, crispy bacon makes for an irresistible dish that’s low-carb and packed with flavor. These bundles are easy to prepare and can be made in advance, making them perfect for a busy brunch day when you want something special with minimal effort.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Lightly drizzle the asparagus spears with olive oil and season with salt, pepper, and garlic powder.
3. Bundle 2 asparagus spears together and wrap them tightly with a slice of bacon.
4. Place the bundles on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
6. Serve with lemon wedges for an added burst of freshness.

These keto bacon-wrapped asparagus bundles are the perfect side dish to complement any Easter brunch spread. The crispy bacon adds a deliciously smoky flavor, while the asparagus remains tender and flavorful. The dish is both easy to prepare and stunning to present, making it ideal for impressing your guests while keeping things low-carb and keto-friendly.

Keto Creamy Shrimp and Zucchini Noodles

This creamy shrimp and zucchini noodles recipe is a light yet indulgent option that’s perfect for an Easter brunch. The zucchini noodles are a great low-carb substitute for traditional pasta, and the rich, garlicky shrimp in a creamy sauce creates a dish that’s satisfying and full of flavor. It’s a great way to incorporate seafood into your brunch while maintaining a keto-friendly menu.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set them aside.
3. In the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until tender but still slightly crisp.
5. Return the shrimp to the skillet, toss everything together, and season with salt and pepper to taste.
6. Garnish with fresh parsley and serve.

This creamy shrimp and zucchini noodles dish is a delightful and refreshing keto-friendly option for Easter brunch. The zucchini noodles provide a light, nutritious base that pairs perfectly with the rich, creamy shrimp sauce. The flavors are balanced and indulgent, making it a satisfying dish that still keeps things light and low-carb. It’s perfect for seafood lovers or anyone looking to try a fresh take on pasta.

Keto Chia Pudding Parfaits with Berries

For a light and refreshing Easter brunch dessert, these keto chia pudding parfaits are a delicious option. The chia seeds create a creamy, pudding-like texture while providing healthy fats and fiber. Layered with fresh berries, this dessert is both visually appealing and packed with antioxidants, making it a sweet, guilt-free way to end your meal.

Ingredients:

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

Instructions:

1. In a medium bowl, combine the almond milk, chia seeds, vanilla extract, and sweetener (if using). Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, spoon the chia pudding into individual serving glasses or bowls.
4. Layer the pudding with fresh berries and garnish with mint leaves.
5. Serve chilled.

These keto chia pudding parfaits with berries are the perfect way to end your Easter brunch on a sweet and refreshing note. The creamy chia pudding is complemented by the freshness of the berries, making for a light and satisfying dessert that’s packed with nutrients. This recipe is incredibly easy to prepare and can be made ahead, leaving you with more time to enjoy your brunch. It’s a great option for anyone looking for a keto-friendly, low-carb dessert that still feels indulgent.

Keto Spinach and Feta Stuffed Chicken Breasts

This keto spinach and feta stuffed chicken breasts recipe is a perfect main dish for your Easter brunch. The tender chicken breasts are filled with a flavorful mixture of spinach, feta, and cream cheese, creating a juicy and savory meal. This dish is low in carbs, high in protein, and packed with rich flavors, making it a satisfying option for those following a keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 4 oz cream cheese, softened
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the garlic for 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool.
3. In a bowl, combine the spinach, feta cheese, and cream cheese. Mix until well combined. Season with salt, pepper, and dried oregano.
4. Using a sharp knife, cut a pocket into the side of each chicken breast and stuff with the spinach and feta mixture.
5. Heat a skillet over medium-high heat and sear the stuffed chicken breasts on both sides until golden, about 3-4 minutes per side.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Serve the stuffed chicken breasts warm, garnished with fresh herbs, if desired.

This keto spinach and feta stuffed chicken is a flavorful and filling option that will elevate your Easter brunch. The creamy spinach and feta filling infuses the chicken with rich, savory flavors, while the crispy sear adds texture. This dish is sure to impress your guests with its delicious taste and elegant presentation.

Keto Chocolate Avocado Mousse

For a decadent yet healthy dessert, this keto chocolate avocado mousse is a perfect choice. The creamy avocado blends with cocoa powder and a touch of sweetener to create a smooth and indulgent mousse that’s both low-carb and dairy-free. It’s a rich and velvety dessert that feels luxurious while keeping your Easter brunch on track with your keto goals.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond milk
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup sugar-free chocolate chips (optional, for garnish)
• Fresh berries, for garnish (optional)

Instructions:

1. In a food processor, combine the avocado, cocoa powder, almond milk, erythritol, vanilla extract, and salt. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed by adding more erythritol.
3. Spoon the mousse into small serving cups or bowls.
4. Refrigerate for at least 2 hours to chill and set.
5. Before serving, garnish with sugar-free chocolate chips and fresh berries if desired.

This keto chocolate avocado mousse is a rich, creamy dessert that feels indulgent but is made with healthy ingredients. The avocado creates a smooth, velvety texture, while the cocoa powder gives it a deep chocolate flavor. It’s a great option for anyone looking for a low-carb dessert that’s still full of sweetness and flavor, making it a perfect choice for Easter brunch.

Keto Cauliflower Mac and Cheese

This keto cauliflower mac and cheese is a comforting, low-carb alternative to the classic macaroni and cheese. Instead of pasta, cauliflower florets are used to create a satisfying, cheesy dish that’s rich, creamy, and full of flavor. It’s the ideal side dish for your Easter brunch, providing all the indulgence of mac and cheese without the carbs.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 5-7 minutes.
3. In a separate saucepan, heat the heavy cream and cream cheese over low heat, stirring until the cream cheese melts and the sauce is smooth.
4. Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to cook until the cheese melts and the sauce thickens.
5. Once the cauliflower is tender, place it in a baking dish and pour the cheese sauce over the top. Toss to coat the cauliflower evenly.
6. Sprinkle Parmesan cheese on top and bake for 15-20 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh parsley before serving.

This keto cauliflower mac and cheese is a deliciously creamy and cheesy side dish that perfectly mimics the comfort food classic. The cauliflower provides the perfect texture and absorbs the rich cheese sauce, making it a satisfying low-carb alternative to traditional mac and cheese. It’s a crowd-pleaser that will complement any Easter brunch spread.

Keto Avocado and Egg Breakfast Cups

These keto avocado and egg breakfast cups are a deliciously simple yet satisfying way to start your Easter brunch. The creamy avocado and perfectly baked egg create a balanced dish that’s full of healthy fats and protein, keeping you full and energized. This dish is quick to prepare, visually appealing, and perfectly suited for a keto-friendly brunch menu.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp crumbled bacon or diced ham (optional, for garnish)
• Hot sauce or salsa, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a bit of the flesh to make a larger cavity for the egg.
3. Place the avocado halves in a baking dish, and carefully crack an egg into the center of each half.
4. Season with salt and pepper, and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
5. Remove from the oven and garnish with fresh parsley, crumbled bacon, or diced ham, if desired.
6. Serve with a drizzle of hot sauce or salsa for an extra flavor kick.

These keto avocado and egg breakfast cups are a simple yet satisfying dish that’s full of healthy fats and protein. The creamy avocado pairs perfectly with the rich egg, making it a filling and nutritious option for your Easter brunch. It’s easy to customize with your favorite toppings, and you can make it in just minutes, making it a perfect go-to for a busy morning.

Keto Eggplant Parmesan Bites

These keto eggplant parmesan bites are a delicious, low-carb alternative to traditional eggplant parmesan. They’re crispy on the outside, tender on the inside, and smothered in rich marinara sauce and gooey melted cheese. These bite-sized treats are great as appetizers or a main dish for your Easter brunch and are perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 large eggs, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Olive oil spray for baking

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere.
4. Place the coated eggplant slices on the prepared baking sheet and spray lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the eggplant slices are golden brown and crispy.
6. Remove from the oven, spoon a little marinara sauce onto each slice, and top with mozzarella cheese.
7. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Serve warm, garnished with fresh basil if desired.

These keto eggplant parmesan bites are a great way to enjoy a classic Italian dish in a low-carb form. The crispy, golden eggplant pairs perfectly with the savory marinara sauce and melted cheese, offering a satisfying bite-sized treat that’s perfect for your Easter brunch. Whether served as a main or appetizer, they’re sure to be a hit with your guests.

Keto Coconut Flour Pancakes

These keto coconut flour pancakes are a delicious, low-carb alternative to traditional pancakes and perfect for your Easter brunch. Coconut flour gives the pancakes a light and fluffy texture, while the sweetness of vanilla and a touch of cinnamon create a comforting flavor. Top them with sugar-free syrup, fresh berries, or whipped cream for an extra indulgent treat.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• 1/4 tsp baking powder
• Pinch of salt
• 2 tbsp butter or coconut oil for cooking
• Sugar-free syrup, fresh berries, or whipped cream, for serving

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, vanilla extract, cinnamon, baking powder, and salt until smooth. Let the batter rest for 5 minutes to thicken.
2. Heat a skillet or griddle over medium heat and add butter or coconut oil.
3. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a circle.
4. Cook for 2-3 minutes on each side, until golden brown and cooked through. The pancakes should be slightly thicker than traditional ones, so cook them slowly to ensure they cook through without burning.
5. Serve with sugar-free syrup, fresh berries, or whipped cream for an extra indulgence.

These keto coconut flour pancakes are light, fluffy, and satisfying, making them the perfect dish for a low-carb Easter brunch. The coconut flour provides a delicate texture, while the vanilla and cinnamon flavors add warmth and depth. Paired with your favorite keto-friendly toppings, they’re a delicious way to enjoy pancakes without the carbs.

Note: More recipes​ are coming soon!