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Spring is the perfect season for gathering friends and family for a brunch party.
27+ Must-Try Spring Brunch Party Recipes to Brighten Your Table
Keto Egg Salad Lettuce Wraps
- 6 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise (use avocado mayo for a healthier option)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- Salt and pepper, to taste
- 8-10 large lettuce leaves (romaine or butter lettuce works well)
- Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Let them cook for about 10 minutes, then cool in ice water and peel.
- In a bowl, combine the chopped eggs, mayo, Dijon mustard, lemon juice, and dill. Mix until the eggs are well-coated.
- Season with salt and pepper to taste.
- Wash and dry the lettuce leaves. Lay them flat on a serving platter.
- Spoon the egg salad into the center of each lettuce leaf and wrap tightly.
- Serve immediately or chill in the fridge before serving for a cooler bite.
Zucchini Noodles with Pesto and Cherry Tomatoes
- 2 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts for a cheaper alternative)
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Begin by preparing the zucchini noodles using a spiralizer. Set them aside.
- For the pesto, blend the basil, pine nuts, Parmesan cheese, olive oil, and garlic in a food processor. Pulse until smooth, adding more olive oil if necessary to reach a creamy consistency. Season with salt and pepper.
- In a skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until slightly softened but still al dente. Avoid overcooking to retain their crunch.
- Toss the zucchini noodles in the prepared pesto until evenly coated.
- Top with halved cherry tomatoes and give everything a gentle toss before serving.
Keto Avocado & Smoked Salmon Salad
- 2 ripe avocados, sliced
- 4 ounces smoked salmon, torn into pieces
- 1/2 cup cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Start by slicing the avocados and arranging them on a large serving platter.
- Scatter the smoked salmon pieces on top of the avocado.
- Add the cucumber and red onion slices for added crunch and flavor.
- Sprinkle the capers and fresh dill over the salad.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Gently toss the ingredients together to combine or leave them layered for an elegant presentation.
keto Spinach and Bacon Frittata
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 1/4 onion, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Add the onions and sauté until softened.
- Add the chopped spinach to the pan and cook for 1-2 minutes until wilted.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture into the skillet over the spinach and onions.
- Sprinkle the crumbled bacon and shredded cheddar cheese on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
- Slice and serve warm.
Keto Cauliflower Rice Salad
- 1 small head of cauliflower, grated or processed into rice-sized pieces
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- In a food processor or with a grater, process the cauliflower into rice-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 4-5 minutes, stirring occasionally, until the cauliflower softens.
- Remove from heat and let cool for a few minutes.
- In a large bowl, combine the cauliflower rice with cucumber, cherry tomatoes, red onion, and parsley.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
- Toss everything together and serve chilled or at room temperature.
Keto Stuffed Mushrooms with Cream Cheese and Herbs
- 12 large white mushrooms, stems removed
- 4 ounces cream cheese, softened
- 1 garlic clove, minced
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
- In a mixing bowl, combine the softened cream cheese, minced garlic, Parmesan cheese, parsley, salt, and pepper.
- Spoon the cream cheese mixture into the hollow of each mushroom cap, pressing gently to fill them.
- Drizzle the stuffed mushrooms with olive oil and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve warm, garnished with additional fresh parsley if desired.
keto Chicken Avocado Salad
- 2 grilled chicken breasts, sliced
- 2 ripe avocados, diced
- 1 cup mixed greens (spinach, arugula, or lettuce)
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- In a large bowl, toss together the mixed greens, cucumber, and red onion.
- Add the sliced grilled chicken and diced avocado to the bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with extra lemon slices if desired.
Keto Shrimp and Avocado Cocktail
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 cup keto-friendly cocktail sauce
- Salt and pepper, to taste
- In a large bowl, combine the cooked shrimp, diced avocado, cilantro, lime juice, and olive oil.
- Gently toss to mix, being careful not to mash the avocado.
- Season with salt and pepper to taste.
- Spoon the mixture into small serving cups or glasses, and drizzle with keto-friendly cocktail sauce on top.
- Serve immediately or chill in the fridge before serving.
Keto Caprese Salad with Balsamic Glaze
- 2 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (sugar-free)
- Salt and pepper, to taste
- Arrange the tomato and mozzarella slices alternately on a large plate.
- Tuck the basil leaves in between the tomato and cheese slices.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate until ready to serve.
Keto Avocado and Tuna Salad Boats
- 2 ripe avocados, halved and pitted
- 1 can (5 ounces) tuna, drained
- 2 tablespoons mayonnaise (use avocado mayo for extra richness)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- Salt and pepper, to taste
- In a bowl, mix the tuna, mayonnaise, Dijon mustard, lemon juice, and chopped celery.
- Season with salt and pepper to taste.
- Scoop the tuna salad into the hollowed-out centers of the avocado halves.
- Serve immediately, garnished with extra lemon wedges or fresh herbs if desired.
Keto Cucumber and Smoked Salmon Bites
- 1 large cucumber, sliced into rounds
- 4 ounces smoked salmon, cut into small pieces
- 4 ounces cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Slice the cucumber into rounds, about 1/4 inch thick.
- In a small bowl, mix the cream cheese, dill, lemon juice, salt, and pepper until smooth.
- Spread a small amount of the cream cheese mixture onto each cucumber round.
- Top each cucumber slice with a piece of smoked salmon.
- Garnish with additional dill or lemon zest, if desired.
- Serve immediately or chill before serving.
Keto Grilled Chicken Caesar Salad
- 2 grilled chicken breasts, sliced
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup sugar-free Caesar dressing
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Grill the chicken breasts and slice them into thin strips.
- In a large bowl, toss the chopped romaine lettuce with the olive oil, salt, and pepper.
- Add the grilled chicken, Parmesan cheese, and keto-friendly Caesar dressing to the bowl.
- Toss everything together until the salad is well coated.
This Keto Grilled Chicken Caesar Salad is a satisfying, protein-packed dish that will keep you full without the carbs. The grilled chicken and Parmesan cheese add a savory richness, while the creamy Caesar dressing ties everything together. It’s a perfect salad for your spring brunch, offering both freshness and flavor in every bite.
Keto Shrimp Zoodle Stir-Fry
- 1 pound shrimp, peeled and deveined
- 2 medium zucchinis, spiralized into noodles
- 1 bell pepper, sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sesame oil and sauté the garlic, bell pepper, and onion until softened.
- Add the zucchini noodles and stir-fry for 2-3 minutes, just until tender.
- Return the shrimp to the skillet, add the soy sauce, and toss everything together until well combined.
- Season with salt and pepper to taste and serve immediately.
Keto Coconut Flour Pancakes
- 1/4 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter or coconut oil for cooking
- In a bowl, whisk together the coconut flour, eggs, almond milk, baking powder, vanilla extract, and salt until smooth.
- Heat a non-stick skillet over medium heat and melt the butter or coconut oil.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown.
- Serve with sugar-free syrup, fresh berries, or a dollop of whipped cream.
Keto Chicken Lettuce Wraps with Avocado
- 2 chicken breasts, cooked and shredded
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 8-10 large lettuce leaves (romaine or butter lettuce)
- Salt and pepper, to taste
- Shred the cooked chicken and place it in a mixing bowl.
- Add the diced avocado, red onion, cilantro, and lime juice to the chicken.
- Season with salt and pepper, and toss everything together gently.
- Spoon the mixture into the center of each lettuce leaf, wrapping it tightly around the filling.
- Serve immediately, or refrigerate for an hour before serving if you prefer a colder dish.
Keto Greek Salad with Grilled Lamb
- 2 lamb chops or 1 pound lamb loin, grilled and sliced
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1/2 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Grill the lamb chops or lamb loin until desired doneness and slice thinly.
- In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, olives, and feta cheese.
- Drizzle with olive oil and lemon juice, and sprinkle with dried oregano.
- Season with salt and pepper to taste.
- Top the salad with the grilled lamb slices and serve immediately.
keto Bacon-Wrapped Asparagus
- 1 bunch asparagus, trimmed
- 8-10 slices bacon
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Preheat your oven to 400°F (200°C).
- Lay the asparagus spears flat on a baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder.
- Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks if needed.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
- Serve immediately, either as a side dish or appetizer.
Keto Broccoli and Cheese Casserole
- 4 cups broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Preheat your oven to 375°F (190°C).
- Steam the broccoli florets until tender, about 5-7 minutes. Drain well and set aside.
- In a saucepan, combine the cream cheese, heavy cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir over medium heat until the cheeses melt and the sauce is smooth.
- In a casserole dish, combine the steamed broccoli and cheese sauce. Stir to coat the broccoli evenly.
- Bake for 15-20 minutes until the casserole is bubbly and golden on top.
- Serve warm.
Keto Salmon Salad with Lemon-Dijon Dressing
- 2 salmon fillets, cooked and flaked
- 4 cups mixed salad greens (arugula, spinach, or lettuce)
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Cook the salmon fillets until they are fully cooked and flaky, either by grilling or baking.
- Flake the salmon and set aside.
- In a large bowl, toss together the mixed greens, cucumber, red onion, and avocado.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and top with the flaked salmon.
- Serve immediately.
Keto Eggplant Parmesan
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 cup almond flour
- 2 large eggs, beaten
- 1 cup marinara sauce (sugar-free)
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Olive oil for frying
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Dip each eggplant slice into the beaten eggs, then coat with almond flour, pressing gently to adhere.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches, cooking for 2-3 minutes per side until golden brown. Drain on paper towels.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer the fried eggplant slices, then top with more marinara sauce and a sprinkle of mozzarella and Parmesan.
- Repeat the layers until all the eggplant is used, ending with a layer of cheese on top.
- Bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Serve warm.
Note: More recipes are coming soon
