25+ Delicious and Healthy Easter Paleo Brunch Recipes to Savor

Easter is the perfect occasion to gather with family and friends, share a delicious meal, and celebrate the arrival of spring.

If you’re following a paleo lifestyle or simply looking to enjoy healthier options during the holiday, we’ve got you covered.

A paleo Easter brunch can be just as flavorful, indulgent, and festive as any traditional spread, with wholesome ingredients that nourish your body and satisfy your taste buds.

From savory egg dishes to sweet treats, there’s something for everyone in this collection of over 25 Easter paleo brunch recipes.

Whether you’re in the mood for a hearty breakfast, light bites, or a colorful salad, these recipes are designed to bring the best of fresh, seasonal ingredients to your table while staying true to paleo principles.

So, let’s dive into these tasty and nutritious dishes that will make your Easter celebration memorable and guilt-free!

25+ Delicious and Healthy Easter Paleo Brunch Recipes to Savor

With these 25+ Easter paleo brunch recipes, you can enjoy a delightful and nourishing spread that’s free from grains, dairy, and refined sugars.

These dishes are packed with wholesome, nutrient-dense ingredients that will leave you feeling energized and satisfied throughout the day.

Whether you’re hosting a brunch for friends or simply enjoying a quiet family gathering, these recipes are sure to please everyone at the table.

So, embrace the season with fresh flavors, vibrant colors, and wholesome ingredients that make your Easter brunch both delicious and healthy.

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Herb-Crusted Sweet Potato Frittata

This Herb-Crusted Sweet Potato Frittata combines earthy sweet potatoes, fresh herbs, and protein-packed eggs to create a rich and satisfying brunch centerpiece. Perfect for Easter, this paleo-friendly dish is not only delicious but also packed with nutrients to keep you energized for the day’s celebrations. The crispy herb crust adds a burst of flavor, making it a dish that pleases both paleo and non-paleo eaters alike.

Ingredients:

• 1 large sweet potato, thinly sliced
• 8 large eggs
• 1/4 cup full-fat coconut milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons avocado oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch oven-safe skillet with avocado oil.
2. Arrange the sweet potato slices in the skillet, overlapping them to form a crust-like base. Drizzle with a bit of oil and bake for 10-12 minutes until softened.
3. In a large bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, thyme, salt, and pepper.
4. Pour the egg mixture over the sweet potato crust, ensuring an even distribution.
5. Bake for 25-30 minutes until the frittata is set and golden on top. Sprinkle parsley over the frittata before serving.

This Herb-Crusted Sweet Potato Frittata is a stunning dish that embodies the freshness and vibrancy of spring. Its balance of savory and slightly sweet flavors makes it a delightful addition to your Easter brunch table. Pair it with a fresh green salad for a complete paleo feast!

Almond Flour Hot Cross Buns

Hot cross buns are a classic Easter treat, and these Almond Flour Hot Cross Buns are a paleo-friendly twist on tradition. Made with almond flour and sweetened naturally with honey, these buns are soft, moist, and fragrant with warm spices. They’re perfect for sharing with family and friends while staying true to your paleo lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• 2 tablespoons coconut oil, melted
• 3 tablespoons raw honey
• 1/4 cup raisins (optional)
• 2 tablespoons coconut butter (for the cross decoration)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs, melted coconut oil, and honey. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Fold in raisins if using.
4. Shape the dough into small buns and place them on the prepared baking sheet.
5. Bake for 18-20 minutes until golden brown and firm to the touch.
6. Once cooled, pipe coconut butter in a cross shape on each bun using a piping bag or zip-top bag with the corner cut off.

These Almond Flour Hot Cross Buns are a paleo-friendly way to enjoy a beloved Easter tradition. With their warm spices and tender texture, they’ll fill your kitchen with the comforting aroma of Easter festivities. Enjoy them fresh out of the oven with a smear of ghee or a drizzle of honey!

Carrot Cake Paleo Pancakes

Combine the flavors of Easter’s favorite dessert with the ease of pancakes in this Carrot Cake Paleo Pancakes recipe. These fluffy, grain-free pancakes are packed with shredded carrots, warm spices, and just the right amount of natural sweetness. Drizzle them with maple syrup or a dollop of coconut cream for an indulgent yet wholesome Easter brunch treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder (grain-free)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• Pinch of nutmeg
• 2 large eggs
• 1/2 cup almond milk
• 1 tablespoon maple syrup (optional)
• 1/2 cup finely shredded carrots
• 2 tablespoons chopped walnuts (optional)
• Coconut oil for cooking

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, ginger, and nutmeg.
2. In another bowl, whisk together eggs, almond milk, and maple syrup. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in shredded carrots and walnuts if using.
3. Heat a non-stick skillet or griddle over medium heat and grease with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side or until golden brown and cooked through.
5. Serve warm with maple syrup, coconut cream, or a sprinkle of shredded coconut.

These Carrot Cake Paleo Pancakes are the ultimate Easter brunch dish, offering all the comforting flavors of carrot cake in a paleo-friendly package. Their moist texture and vibrant color make them a feast for both the eyes and the palate. Serve them with your favorite toppings for a truly special celebration!

Avocado Bacon Egg Cups

These Avocado Bacon Egg Cups are a perfect combination of creamy avocado, crispy bacon, and a savory egg. Not only are they paleo-friendly, but they’re also incredibly easy to prepare and customize. These egg cups make for an elegant and filling Easter brunch dish that’s both nutritious and packed with flavor. They’re a great option for those looking for a low-carb, protein-packed meal to start the day.

Ingredients:

• 2 large ripe avocados
• 4 large eggs
• 4 strips of bacon, cooked and crumbled
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with a bit of olive oil.
2. Cut the avocados in half and remove the pit. Scoop out a small portion of the flesh to make room for the egg.
3. Place each avocado half in a muffin tin and crack an egg into each one.
4. Sprinkle the crumbled bacon over the top of each egg, then season with salt and pepper.
5. Bake for 12-15 minutes, or until the egg whites are set but the yolk remains soft.
6. Garnish with fresh chives or parsley if desired. Serve warm.

These Avocado Bacon Egg Cups are not only a visually stunning dish but also a wholesome and filling addition to your Easter brunch. The creamy avocado pairs beautifully with the crispy bacon and the rich, runny egg, making it a delightful, protein-packed option for a special holiday meal. They’re perfect for serving alongside a fresh salad or some sautéed greens for a balanced meal.

Paleo Spring Veggie Salad with Lemon Vinaigrette

This Paleo Spring Veggie Salad with Lemon Vinaigrette is a light and refreshing dish that celebrates the bounty of spring. Packed with colorful vegetables like asparagus, radishes, and peas, it’s a perfect side dish for an Easter brunch. The homemade lemon vinaigrette adds a zesty touch that ties everything together, making it a healthy and vibrant addition to your table.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas, halved
• 1 cup radishes, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the asparagus, snap peas, radishes, cherry tomatoes, red onion, and parsley.
2. To make the vinaigrette, whisk together lemon juice, olive oil, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
3. Drizzle the vinaigrette over the vegetables and toss to combine.
4. Serve immediately or chill in the fridge for 30 minutes before serving.

This Paleo Spring Veggie Salad with Lemon Vinaigrette is the epitome of spring on a plate. The combination of fresh, crisp vegetables paired with the tangy lemon vinaigrette creates a refreshing and light dish that will complement any Easter meal. It’s a perfect side dish for those who want something vibrant, healthy, and full of flavor.

Coconut Flour Pancakes with Berry Compote

These Coconut Flour Pancakes with Berry Compote offer a paleo-friendly twist on a classic breakfast favorite. Light, fluffy, and made with coconut flour, these pancakes are a great gluten-free option that’s both indulgent and nutritious. Topped with a naturally sweetened berry compote, this dish is perfect for Easter brunch, offering a touch of sweetness without compromising on your dietary goals.

Ingredients:

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 2 tablespoons honey (optional)
• 1 teaspoon vanilla extract
• Coconut oil for cooking

For the Berry Compote:

• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice

Instructions:

1. In a bowl, mix the coconut flour, baking soda, and sea salt.
2. In a separate bowl, whisk together eggs, almond milk, honey, and vanilla extract.
3. Slowly add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes per side, until golden brown.
6. For the berry compote, place the berries, honey, and lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes, until the berries break down and the sauce thickens.
7. Serve the pancakes warm, topped with the berry compote.

These Coconut Flour Pancakes with Berry Compote are a delicious and healthy Easter brunch treat. The fluffy pancakes made from coconut flour offer a great base for the sweet, tangy berry compote, creating a perfectly balanced breakfast. These pancakes are not only paleo-friendly but also make a beautiful, vibrant addition to your Easter celebration, bringing a touch of sweetness to the occasion.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are light, zesty, and a delightful treat for Easter brunch. The tangy lemon flavor pairs perfectly with the subtle crunch of poppy seeds, making them both refreshing and satisfying. Made with almond and coconut flour, these muffins are naturally gluten-free and paleo-friendly, offering a healthier alternative to traditional baked goods while still delivering delicious results.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, arrowroot flour, baking soda, and sea salt.
3. In a separate bowl, beat the eggs, then add coconut oil, honey, lemon zest, and lemon juice. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the poppy seeds.
5. Scoop the batter into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before serving.

These Paleo Lemon Poppy Seed Muffins are the perfect light and citrusy treat for your Easter brunch. The combination of almond flour and coconut flour provides a delicate crumb, while the lemon and poppy seeds add a refreshing twist. They’re naturally sweetened and gluten-free, making them a crowd-pleasing option for those following a paleo diet.

Paleo Spinach and Mushroom Quiche

This Paleo Spinach and Mushroom Quiche is a savory, satisfying dish that will impress your guests at Easter brunch. Without the traditional pie crust, this quiche is made with a simple egg base that’s rich in flavor from the combination of sautéed spinach, mushrooms, and onions. It’s a great low-carb, paleo-friendly option that still delivers on taste and texture, perfect for those looking for a delicious, filling meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 8 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes, until softened.
3. Add mushrooms and cook for an additional 4-5 minutes, until the mushrooms release their moisture and become golden brown.
4. Add chopped spinach to the pan and cook for 1-2 minutes, until wilted. Remove from heat and set aside.
5. In a large bowl, whisk together eggs, almond milk, garlic powder, onion powder, thyme, salt, and pepper.
6. Stir in the cooked spinach and mushroom mixture.
7. Pour the egg mixture into the prepared pie dish and bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
8. Allow the quiche to cool slightly before slicing and serving.

This Paleo Spinach and Mushroom Quiche is a wholesome, flavorful option for your Easter brunch. Packed with nutrient-dense vegetables and made with a creamy egg base, it’s both filling and satisfying. The absence of a crust doesn’t take away from the texture, as the eggs provide a rich, custardy consistency that pairs perfectly with the earthy mushrooms and vibrant spinach.

Paleo Deviled Eggs with Avocado

These Paleo Deviled Eggs with Avocado take a classic Easter appetizer and make it even more nutritious and flavorful. By swapping out mayonnaise for creamy avocado, these deviled eggs are made with healthy fats and are a great paleo-friendly snack. The smooth avocado filling is seasoned with lime juice and spices, adding a fresh twist to the traditional deviled egg recipe.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Paprika, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Reduce heat and simmer for 9-10 minutes. Once cooked, remove the eggs and let them cool in a bowl of ice water.
2. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl.
3. In the bowl with the yolks, mash the avocado and add lime juice, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.
4. Spoon the avocado mixture into the egg whites, or use a piping bag for a more polished look.
5. Garnish with a sprinkle of paprika and fresh cilantro. Serve immediately or chill before serving.

These Paleo Deviled Eggs with Avocado are a fun, creamy, and nutritious twist on a beloved Easter appetizer. The avocado adds a velvety texture and fresh flavor, while the lime juice and mustard bring a zesty kick. These deviled eggs are the perfect addition to your Easter brunch table, offering a satisfying bite that’s both paleo-friendly and crowd-pleasing.

Paleo Sweet Potato Hash

This Paleo Sweet Potato Hash is a flavorful and hearty dish that’s perfect for Easter brunch. It’s made with roasted sweet potatoes, sautéed onions, bell peppers, and spinach, all seasoned with herbs and spices for a savory, satisfying meal. This dish is not only paleo-friendly but also provides a boost of energy with its nutrient-dense ingredients, making it an excellent choice for anyone looking for a wholesome, filling brunch option.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups fresh spinach, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, then season with salt, pepper, paprika, and cumin. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
4. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5 minutes).
5. Add the chopped spinach to the skillet and cook for an additional 1-2 minutes, until wilted.
6. Once the sweet potatoes are done, add them to the skillet and toss everything together.
7. Garnish with fresh parsley and serve warm.

This Paleo Sweet Potato Hash is a flavorful and satisfying dish that highlights the natural sweetness of roasted sweet potatoes combined with savory veggies and spices. It’s an excellent, nutrient-packed option for an Easter brunch and can be served as a side or as a main dish. This colorful and hearty dish will surely be a hit, bringing both flavor and nourishment to your holiday table.

Paleo Cinnamon Apple Muffins

These Paleo Cinnamon Apple Muffins are a deliciously sweet and spiced treat that’s perfect for Easter brunch. Made with almond and coconut flours, they’re naturally gluten-free and paleo-friendly. The combination of fresh apples, cinnamon, and a touch of honey creates a delightful flavor profile that’s light yet satisfying. These muffins are a wonderful way to bring a touch of sweetness to your brunch table without compromising on healthy ingredients.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup apple, finely chopped (about 1 small apple)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, combine almond flour, coconut flour, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together eggs, honey, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped apple.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Cinnamon Apple Muffins are a perfect combination of sweetness, spice, and texture. The apples provide a natural sweetness while the cinnamon adds a warm, comforting flavor. They’re a great gluten-free and paleo-friendly alternative to traditional muffins, making them a wonderful treat for Easter brunch that everyone can enjoy.

Paleo Eggplant Parmesan

This Paleo Eggplant Parmesan is a healthier, grain-free version of the traditional Italian favorite, making it a fantastic option for an Easter brunch. Instead of breadcrumbs, the eggplant slices are coated in a mixture of almond flour and spices, then baked to perfection. Topped with homemade marinara sauce and dairy-free cheese, this dish is a rich, flavorful meal that’s both satisfying and nutritious.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup marinara sauce (check for no added sugar)
• 1/2 cup dairy-free mozzarella cheese (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, garlic powder, oregano, paprika, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, pressing gently to coat both sides.
4. Arrange the coated eggplant slices on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
5. Once the eggplant is done, spoon a bit of marinara sauce onto each slice and sprinkle with dairy-free mozzarella, if using.
6. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Paleo Eggplant Parmesan is a delicious and satisfying alternative to traditional breaded and fried eggplant parmesan. The almond flour coating provides a crunchy texture, while the homemade marinara sauce and dairy-free cheese offer rich, savory flavors. It’s a fantastic paleo-friendly dish that’s perfect for Easter brunch, offering a comforting, vegetable-packed option for your guests.

Paleo Carrot Cake Pancakes

These Paleo Carrot Cake Pancakes bring the comforting flavors of carrot cake into a healthy, breakfast-friendly form. Made with almond flour and coconut flour, these pancakes are naturally gluten-free and paleo-friendly. Packed with grated carrots, cinnamon, and a touch of vanilla, they taste just like carrot cake but without the refined sugars or flour. Perfect for an Easter brunch, these pancakes are light yet indulgent, offering a sweet start to your holiday morning.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots
• 1 tablespoon maple syrup (optional)
• Ghee or coconut oil for cooking
• Chopped walnuts or shredded coconut for garnish (optional)

Instructions:

1. In a medium bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and nutmeg.
2. In another bowl, whisk together the eggs, almond milk, vanilla extract, and maple syrup (if using).
3. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the grated carrots.
4. Heat a griddle or skillet over medium heat and grease with ghee or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm, garnished with chopped walnuts or shredded coconut if desired.

These Paleo Carrot Cake Pancakes bring all the flavor of traditional carrot cake into a lighter, more wholesome breakfast. The natural sweetness of the carrots and maple syrup, combined with the warm spices, makes for a satisfying and delicious Easter brunch dish. They’re a wonderful way to enjoy a seasonal treat while staying true to your paleo diet.

Paleo Coconut Flour Crepes

These Paleo Coconut Flour Crepes are light, delicate, and perfect for filling with your favorite paleo-friendly toppings. Coconut flour creates a slightly sweet and soft texture, while eggs and almond milk keep the crepes tender and pliable. This recipe is versatile—you can fill them with fresh fruit, nut butter, or even savory ingredients like avocado and smoked salmon. Ideal for Easter brunch, these crepes offer a deliciously unique alternative to traditional pancakes.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together the coconut flour, eggs, almond milk, melted coconut oil, vanilla extract, and salt until smooth.
2. Let the batter sit for 5-10 minutes to allow the coconut flour to absorb the liquid and thicken.
3. Heat a small non-stick skillet over medium heat and grease with a small amount of coconut oil.
4. Pour about 1/4 cup of batter into the skillet, tilting to spread it evenly into a thin layer. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for another 1-2 minutes.
5. Repeat with the remaining batter, greasing the skillet between crepes.
6. Serve warm with your choice of filling, such as fresh berries, almond butter, or sautéed spinach and mushrooms.

These Paleo Coconut Flour Crepes are a wonderful addition to your Easter brunch, offering a light and flexible base for both sweet and savory toppings. The coconut flour gives them a slightly sweet flavor that pairs perfectly with fresh fruit or a spread of nut butter. They’re a gluten-free, paleo-friendly way to indulge in a classic brunch favorite without compromising your dietary goals.

Paleo Baked Avocado Eggs

These Paleo Baked Avocado Eggs are a fun, simple, and nourishing way to enjoy avocados and eggs for Easter brunch. The creamy avocado halves serve as the perfect vessel for the eggs, making them a low-carb, nutrient-packed option. You can season them with a variety of herbs and spices, and the result is a satisfying dish that’s both filling and delicious. This recipe is quick to prepare, making it a great choice for a busy Easter morning.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the avocados in half and remove the pit. If the hole is too small, scoop out a little of the flesh to create a larger well for the egg.
3. Place the avocado halves in a baking dish or on a lined baking sheet.
4. Carefully crack an egg into the center of each avocado half. Season with salt, pepper, and paprika.
5. Bake for 12-15 minutes, depending on how runny or firm you prefer the egg yolk.
6. Garnish with fresh chives or parsley and serve immediately.

These Paleo Baked Avocado Eggs are a quick, nutrient-dense dish that’s perfect for Easter brunch. The creamy texture of the avocado pairs perfectly with the rich, tender egg, creating a balanced meal full of healthy fats and protein. Simple to prepare and endlessly customizable, these baked avocados are a healthy, indulgent treat that will impress your guests while fitting seamlessly into your paleo diet.

Note: More recipes are coming soon!