25+ Delicious Easter Low Carb Brunch Recipes to Impress Your Guests

Easter is the perfect time to gather with family and friends and enjoy a festive brunch, but for those following a low-carb lifestyle, finding delicious and satisfying recipes can sometimes be a challenge.

Whether you’re keto, paleo, or simply looking to cut down on carbs, there’s no need to sacrifice flavor for the sake of your diet.

In this article, we’ve curated a collection of 25+ mouthwatering Easter low-carb brunch recipes that will impress your guests and keep you feeling light and energized throughout the day.

From savory dishes like savory frittatas and egg salads to sweet treats like keto-friendly muffins and pancakes, these recipes are sure to make your Easter brunch both healthy and delicious!

25+ Delicious Easter Low Carb Brunch Recipes to Impress Your Guests

This Easter, you don’t have to compromise on flavor or your low-carb diet.

These 25+ Easter low-carb brunch recipes provide a wide variety of dishes, from light salads and savory egg dishes to satisfying sweets that fit into your carb-conscious lifestyle.

Whether you’re hosting an Easter brunch or simply enjoying a quiet meal with family, these recipes will help you celebrate the season without feeling weighed down.

With these tasty options, you’ll not only nourish your body but also delight your taste buds, making this Easter brunch one to remember!

Low Carb Deviled Eggs with Avocado

This creamy and flavorful twist on classic deviled eggs incorporates avocado for a richer texture and a dose of healthy fats, making it an ideal low-carb option for your Easter brunch. With just a few simple ingredients, you can create a delightful and nutritious appetizer that everyone will love.

• 12 large eggs
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Paprika for garnish
• Fresh cilantro for garnish (optional)

Instructions:

1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Remove from heat and let cool.
2. Peel the eggs, then slice them in half lengthwise. Remove the yolks and set them aside in a bowl.
3. Mash the avocado and combine it with the yolks, mayonnaise, Dijon mustard, lime juice, salt, and pepper. Mix until smooth.
4. Spoon or pipe the avocado mixture into the hollow of each egg white.
5. Garnish with paprika and fresh cilantro, if desired.
6. Serve chilled.

Low carb deviled eggs with avocado are a perfect addition to any Easter brunch table. They offer a creamy, flavorful bite that’s full of healthy fats and protein. This dish is not only low-carb but also a crowd-pleaser that can be prepped ahead of time, making it a convenient and festive choice for your celebration. Enjoy the combination of flavors and textures, and watch them disappear quickly!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, also known as zoodles, are a great low-carb alternative to pasta. Paired with a vibrant homemade pesto sauce and fresh cherry tomatoes, this dish offers a satisfying and refreshing brunch option that’s full of flavor and nutrients. It’s perfect for Easter brunch if you’re looking to keep things light but delicious.

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese (optional)
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles. Set aside.
2. To make the pesto, place the basil, olive oil, pine nuts, Parmesan cheese (if using), garlic, and lemon juice into a food processor. Blend until smooth. Season with salt and pepper to taste.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until they’re heated through but still firm.
4. Toss the zoodles with the pesto until well coated.
5. Top with halved cherry tomatoes and serve immediately.

Zucchini noodles with pesto and cherry tomatoes are an incredible low-carb brunch option that’s full of fresh, vibrant flavors. The creamy, garlicky pesto complements the lightness of the zucchini, while the juicy cherry tomatoes add a pop of color and sweetness. This dish is not only healthy but also visually appealing, making it a fantastic centerpiece for your Easter brunch. Plus, it’s quick to prepare and packed with nutrients, so it’s a win-win for both taste and health!

Bacon-Wrapped Asparagus with Cream Cheese Dip

Bacon-wrapped asparagus is a savory, satisfying low-carb dish that’s perfect for an Easter brunch. The smoky, crispy bacon pairs beautifully with the tender asparagus, while the creamy dip on the side adds a deliciously rich contrast. It’s a great finger food that guests can enjoy while mingling, making it ideal for any spring gathering.

• 12 asparagus spears, trimmed
• 6 slices of bacon, cut in half
• 1/4 cup cream cheese, softened
• 1 tablespoon sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap each asparagus spear with a half slice of bacon. Arrange the wrapped asparagus on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
4. While the asparagus cooks, prepare the dip by combining cream cheese, sour cream, lemon juice, garlic powder, salt, and pepper in a bowl. Mix until smooth and creamy.
5. Serve the bacon-wrapped asparagus with the cream cheese dip on the side.

Bacon-wrapped asparagus with cream cheese dip is a decadent yet low-carb option that’s sure to impress your guests. The combination of crispy bacon and tender asparagus provides a satisfying crunch and flavor, while the creamy dip adds a rich contrast that enhances the overall experience. This recipe is simple to make but feels indulgent, making it a perfect choice for an Easter brunch celebration that’s both delicious and low-carb. Your guests will savor every bite!

Low Carb Spinach and Feta Muffins

These low-carb spinach and feta muffins are a savory, gluten-free treat perfect for Easter brunch. Packed with nutrient-rich spinach and the sharp, creamy flavor of feta cheese, these muffins are a great way to enjoy a healthy, low-carb breakfast or snack. Their fluffy texture and satisfying taste will surely be a hit at any gathering.

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup olive oil
• 1/2 cup unsweetened almond milk
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon dried oregano

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, olive oil, and almond milk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped spinach, crumbled feta, Parmesan cheese (if using), and oregano.
6. Spoon the mixture evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These low-carb spinach and feta muffins are the perfect savory addition to your Easter brunch spread. They offer a wonderful combination of flavors, with the earthy spinach and tangy feta pairing beautifully with the light almond flour base. These muffins are not only delicious but also a great source of protein and healthy fats, making them a nutritious option for anyone following a low-carb lifestyle. Serve them warm and enjoy the fluffy texture and satisfying taste!

Cauliflower Fried Rice

Cauliflower fried rice is a healthy and low-carb alternative to traditional fried rice. Packed with vegetables and flavor, this dish is a great way to add some variety to your Easter brunch while keeping things light and nutritious. The cauliflower rice provides a satisfying texture, while the vegetables and seasonings bring everything together for a deliciously savory bite.

• 1 medium cauliflower, grated or riced
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup carrots, diced
• 1/2 cup bell pepper, diced
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. To rice the cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, you can grate the cauliflower using a box grater.
2. Heat olive oil in a large skillet or wok over medium heat. Add the onion, carrots, bell pepper, and garlic, and sauté for 5-7 minutes until the vegetables are softened.
3. Push the vegetables to one side of the skillet and add the beaten eggs to the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
4. Add the riced cauliflower to the skillet and stir well to combine.
5. Pour in the soy sauce and sesame oil, and stir until the cauliflower rice is heated through and well coated with the seasonings.
6. Season with salt and pepper to taste and garnish with chopped green onions.
7. Serve warm as a side dish or main course.

Cauliflower fried rice is a versatile and flavorful low-carb dish that adds a healthy twist to your Easter brunch. The cauliflower rice provides a light but satisfying base, while the combination of fresh vegetables, scrambled eggs, and savory seasonings makes each bite a delicious experience. This dish is not only low in carbs but also rich in vitamins and fiber, making it a fantastic option for those looking to enjoy a healthier brunch. It’s easy to make, customizable, and sure to be enjoyed by all!

Avocado and Egg Breakfast Cups

Avocado and egg breakfast cups are a simple yet delicious low-carb dish that will elevate your Easter brunch. The creamy avocado and perfectly baked egg come together to create a satisfying, nutritious dish that’s packed with healthy fats and protein. These breakfast cups are not only delicious but also visually appealing, making them an impressive addition to your spread.

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• 1/4 teaspoon paprika
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little bit of the flesh from each half to create a larger cavity for the egg.
3. Place the avocado halves in a small baking dish, ensuring they are stable and not tipping over. You can also use a muffin tin for added stability.
4. Crack an egg into each avocado half, being careful not to break the yolk. Season with salt, pepper, and paprika.
5. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
6. Garnish with fresh parsley and serve immediately.

Avocado and egg breakfast cups are a wonderful low-carb option that combines the richness of avocado with the protein-packed goodness of eggs. This dish is incredibly simple to make, yet it feels indulgent and is sure to impress your guests. It’s perfect for Easter brunch because it’s both nutritious and satisfying, providing healthy fats, protein, and plenty of flavor. These breakfast cups are not only tasty but also a great way to kickstart your day with a nutrient-packed meal that fits seamlessly into any low-carb lifestyle.

Low Carb Smoked Salmon and Cucumber Bites

These low-carb smoked salmon and cucumber bites are the perfect finger food for an elegant Easter brunch. They combine the refreshing crunch of cucumber with the rich flavor of smoked salmon, creating a bite-sized treat that is both light and satisfying. With the addition of fresh dill and cream cheese, this recipe is easy to prepare and full of delicious flavor.

• 1 cucumber, sliced into 1/4-inch rounds
• 4 ounces smoked salmon, sliced into small pieces
• 2 ounces cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon capers (optional)

Instructions:

1. Slice the cucumber into rounds and arrange them on a serving platter.
2. In a small bowl, mix the cream cheese with the fresh dill, lemon juice, salt, and pepper until smooth and well-combined.
3. Spread a small dollop of the cream cheese mixture onto each cucumber slice.
4. Top with a piece of smoked salmon.
5. Garnish with capers (if using) and an extra sprinkle of fresh dill.
6. Serve immediately, or refrigerate until ready to serve.

Low-carb smoked salmon and cucumber bites are a light yet flavorful addition to your Easter brunch menu. The refreshing cucumber provides a crisp base for the creamy, herbed cream cheese and savory smoked salmon, while the lemon and dill elevate the dish with freshness. These bites are incredibly simple to make and perfect for a stylish, low-carb appetizer. They’re sure to be a hit at your celebration, offering a burst of flavor in every bite!

Low Carb Cloud Bread Sandwiches

Cloud bread is a fluffy, low-carb alternative to regular bread that’s made with just a few ingredients like eggs, cream cheese, and baking powder. These cloud bread sandwiches are light yet satisfying, and you can fill them with your favorite fillings. For Easter brunch, consider filling them with deli meats, cheese, and fresh veggies for a deliciously airy and low-carb option.

• 3 large eggs, separated
• 3 ounces cream cheese, softened
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking powder
• Salt and pepper to taste
• Filling suggestions: deli meats, cheese, avocado, lettuce, mustard, etc.

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites with the cream of tartar until stiff peaks form.
3. In another bowl, mix the egg yolks, cream cheese, baking powder, salt, and pepper until smooth.
4. Gently fold the egg whites into the yolk mixture until fully combined, being careful not to deflate the egg whites.
5. Spoon the mixture onto the prepared baking sheet, creating small rounds (about 6 to 8 pieces).
6. Bake for 25-30 minutes, or until the cloud bread is golden brown and firm to the touch.
7. Allow the cloud bread to cool slightly before assembling your sandwiches.
8. Fill the cloud bread with your desired fillings and serve immediately.

Cloud bread sandwiches are a deliciously light and fluffy low-carb alternative to traditional bread, perfect for any Easter brunch. The airy texture of the cloud bread combined with your favorite fillings makes for a satisfying and flavorful bite. These sandwiches are versatile, so you can customize them with a variety of meats, cheeses, and veggies. Whether you’re hosting a crowd or enjoying a quiet brunch, cloud bread is a simple yet impressive way to enjoy a low-carb sandwich that’s both satisfying and delicious.

Keto Spinach and Mushroom Frittata

A keto spinach and mushroom frittata is a perfect, low-carb breakfast or brunch dish that is rich in protein and healthy fats. This flavorful frittata features sautéed spinach and mushrooms, combined with eggs and cheese for a satisfying meal. It’s easy to make and can be prepared ahead of time, making it an ideal choice for Easter brunch.

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or oven-safe skillet with olive oil.
2. In a skillet over medium heat, sauté the mushrooms in olive oil for about 5 minutes, until they are softened and browned.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted. Season with garlic powder, salt, and pepper, then remove from heat.
4. In a mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded cheddar cheese and Parmesan cheese.
5. Add the sautéed mushrooms and spinach mixture to the eggs and mix well.
6. Pour the egg mixture into the prepared pie dish or skillet and bake for 25-30 minutes, or until the frittata is golden brown and set in the middle.
7. Allow to cool slightly before slicing and serving.

This keto spinach and mushroom frittata is an easy-to-make, low-carb dish that’s packed with flavor. The combination of savory mushrooms, fresh spinach, and creamy eggs makes this frittata a satisfying and nutritious option for your Easter brunch. It’s a great make-ahead dish, as it can be served warm or at room temperature. Whether you’re hosting a crowd or just enjoying a quiet meal, this frittata will provide a delicious and wholesome addition to your celebration. Plus, it’s high in protein and low in carbs, making it a perfect fit for a keto-friendly brunch!

Keto Avocado Egg Salad

A creamy, flavorful, and low-carb dish, this Keto Avocado Egg Salad is a fantastic addition to your Easter brunch spread. The richness of avocado combined with the protein-packed eggs creates a satisfying salad that’s both hearty and healthy. This salad is perfect for those following a keto or low-carb diet and can be enjoyed as a side or a light main dish.

• 6 large eggs, boiled and peeled
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (preferably avocado mayo)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup red onion, finely chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium bowl, mash the ripe avocado until smooth.
2. Add the mayonnaise, Dijon mustard, and lemon juice to the mashed avocado and mix well.
3. Chop the boiled eggs into small pieces and add them to the avocado mixture.
4. Stir in the red onion, garlic powder, salt, and pepper until everything is well combined.
5. Garnish with fresh parsley and serve chilled.

This Keto Avocado Egg Salad is a creamy, tangy, and satisfying dish that brings a unique twist to traditional egg salad. The avocado adds healthy fats and a smooth texture, while the eggs provide protein to keep you feeling full. It’s quick to prepare and works as both a light lunch or a refreshing side dish for Easter brunch. With its rich flavors and healthy ingredients, this egg salad is sure to be a crowd-pleaser for anyone following a low-carb or keto lifestyle.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are an excellent low-carb alternative to traditional pasta, and when paired with a vibrant, fresh pesto sauce, they become a fantastic Easter brunch dish. This recipe combines the fresh, herby flavors of pesto with the crispness of zucchini noodles, creating a light yet flavorful meal that’s sure to please.

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles and set them aside. Alternatively, you can use a vegetable peeler to create ribbons.
2. In a food processor, combine the basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
4. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until tender (but still slightly firm).
5. Toss the cooked zucchini noodles with the pesto sauce, mixing until the noodles are well coated.
6. Season with salt and pepper to taste and serve immediately.

Zucchini noodles with pesto are a light and refreshing dish that brings the fresh, aromatic flavors of basil into your Easter brunch. The zoodles provide a perfect low-carb base, while the homemade pesto sauce adds a burst of flavor that everyone will love. This dish is quick, easy, and can be prepared in advance, making it an excellent option for brunch. The healthy fats from the pesto and the fiber from the zucchini make it a nutritious, keto-friendly meal that will leave you feeling satisfied.

Almond Flour Pancakes

For those who love pancakes but are looking for a low-carb alternative, almond flour pancakes are the perfect solution. These pancakes are light, fluffy, and have a slightly nutty flavor, making them a delicious addition to your Easter brunch. You can top them with sugar-free syrup, fresh berries, or whipped cream for a decadent treat that’s still low in carbs.

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• 1 tablespoon butter or coconut oil for frying
• Fresh berries and sugar-free syrup (for serving)

Instructions:

1. In a mixing bowl, combine the almond flour, eggs, almond milk, baking powder, vanilla extract, and cinnamon (if using). Stir until a smooth batter forms.
2. Heat a non-stick skillet over medium heat and add the butter or coconut oil to grease the pan.
3. Pour a small amount of batter into the skillet for each pancake, spreading it slightly to form a round shape.
4. Cook for 2-3 minutes on each side, until golden brown and cooked through.
5. Remove from the skillet and set aside. Repeat with the remaining batter.
6. Serve the pancakes with fresh berries and a drizzle of sugar-free syrup.

These almond flour pancakes are the perfect way to enjoy a classic brunch favorite while sticking to a low-carb lifestyle. They are light, fluffy, and full of flavor, making them a great alternative to traditional pancakes. The addition of almond flour provides healthy fats and protein, keeping you feeling satisfied without the carbs. Whether you top them with fresh berries or a dollop of whipped cream, these pancakes are sure to be a hit at your Easter brunch table.

Low Carb Caprese Salad Skewers

Caprese salad is a classic Italian dish, and when served as skewers, it becomes an elegant, low-carb appetizer perfect for Easter brunch. The combination of fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze, creates a simple yet flavorful dish that’s light, fresh, and perfect for a spring celebration.

• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• Balsamic vinegar or balsamic glaze
• Olive oil
• Salt and pepper to taste

Instructions:

1. Thread a cherry tomato, a mozzarella ball, and a fresh basil leaf onto small skewers or toothpicks.
2. Repeat the process until all the ingredients are used up.
3. Arrange the skewers on a serving platter and drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Serve immediately as an appetizer or side dish.

These low-carb Caprese salad skewers are a beautiful and easy-to-make addition to your Easter brunch. The burst of flavor from the sweet tomatoes, creamy mozzarella, and fragrant basil is perfectly balanced by the tangy balsamic glaze. These skewers are not only delicious but also a great way to add a touch of elegance to your celebration while keeping the dish light and healthy. Perfect for those following a keto or low-carb lifestyle, these skewers are sure to impress your guests.

Keto Coconut Flour Blueberry Muffins

These keto coconut flour blueberry muffins are soft, moist, and bursting with fresh blueberries. Made with coconut flour, which is naturally low in carbs, these muffins are a fantastic choice for a low-carb Easter brunch. The muffins are lightly sweetened with a keto-friendly sweetener, making them a perfect treat for those following a ketogenic diet or anyone looking for a healthier brunch option.

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 3 large eggs
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 cup fresh blueberries
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin.
2. In a large bowl, combine the coconut flour, baking powder, erythritol, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients, mixing until smooth. The batter will be thicker than traditional muffin batter.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These keto coconut flour blueberry muffins are a delightful and guilt-free way to enjoy a sweet treat at your Easter brunch. The coconut flour gives them a soft, moist texture while the blueberries add a burst of flavor. With minimal carbs and no added sugar, these muffins are perfect for those following a keto diet or anyone looking to enjoy a healthier dessert. The balance of sweet and savory makes them an ideal brunch option for a crowd.

Low Carb Shrimp and Avocado Salad

This light and refreshing shrimp and avocado salad is the perfect low-carb dish for Easter brunch. The succulent shrimp are paired with creamy avocado and fresh vegetables, then dressed in a tangy lime vinaigrette. This salad is not only healthy and flavorful, but it’s also a great option for a quick and satisfying brunch that will keep you full without the carbs.

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, diced avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the shrimp mixture and gently toss to combine, being careful not to mash the avocado.
4. Serve immediately as a light main dish or as a refreshing side salad.

This low-carb shrimp and avocado salad is the perfect balance of fresh, creamy, and tangy flavors, making it a delightful addition to your Easter brunch table. The combination of shrimp, avocado, and crisp vegetables creates a satisfying dish without the carbs, making it an ideal choice for anyone on a keto or low-carb diet. The lime dressing adds a refreshing zest, while the cilantro brings a burst of freshness. This salad is not only healthy but also quick and easy to prepare, making it a fantastic choice for a brunch crowd.

Note: More recipes are coming soon!