27+ Must-Try Spring Brunch Party Recipes to Brighten Your Table

Spring is the perfect season for gathering friends and family for a brunch party.

With the weather warming up and nature coming into full bloom, it’s a time to celebrate with light, fresh, and vibrant flavors.

Whether you’re planning a casual get-together or a more elaborate feast, a well-curated brunch menu can set the tone for a perfect spring gathering.

From refreshing drinks to delicious pastries, savory dishes to sweet treats, we’ve rounded up over 27 mouthwatering recipes to help you create a brunch spread that will have your guests asking for more.

So, let’s dive into these spring-inspired recipes that are sure to impress everyone at your next brunch party.

27+ Must-Try Spring Brunch Party Recipes to Brighten Your Table

Hosting a spring brunch party is a wonderful way to embrace the season’s bounty and create lasting memories with loved ones.

The recipes we’ve shared here are a mix of fresh, flavorful, and easy-to-make options that will elevate your brunch table.

Whether you choose to serve up savory quiches, sweet pastries, or refreshing fruit salads, the key is to focus on light ingredients that capture the essence of spring.

So get creative, have fun, and let these 27+ spring brunch party recipes inspire your next celebration!

Keto Egg Salad Lettuce Wraps

his keto-friendly egg salad lettuce wrap is a delicious and refreshing way to enjoy a spring brunch while keeping things low carb. The creamy egg salad, made with hard-boiled eggs, mayo, mustard, and a touch of dill, is wrapped in crisp lettuce leaves, offering a fresh alternative to high-carb bread or wraps. Perfect for guests on keto or anyone looking to enjoy a light yet satisfying dish!

Ingredients:

• 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)

Instructions:

1. 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.
2. In a bowl, combine the chopped eggs, mayo, Dijon mustard, lemon juice, and dill. Mix until the eggs are well-coated.
3. Season with salt and pepper to taste.
4. Wash and dry the lettuce leaves. Lay them flat on a serving platter.
5. Spoon the egg salad into the center of each lettuce leaf and wrap tightly.
6. Serve immediately or chill in the fridge before serving for a cooler bite.

These Keto Egg Salad Lettuce Wraps offer a perfect balance of creamy, tangy, and fresh flavors with a satisfying crunch from the lettuce. The egg salad is rich in protein and healthy fats while being completely free of carbs, making it an ideal dish for a spring brunch. This light yet fulfilling recipe is guaranteed to impress your guests while helping everyone stay on track with their low-carb lifestyle.

Zucchini Noodles with Pesto and Cherry Tomatoes

A vibrant and flavorful dish that showcases the best of spring produce, this zucchini noodles recipe pairs perfectly with a refreshing pesto sauce and the sweetness of cherry tomatoes. This keto-friendly lunch is not only low in carbs but also packed with fresh veggies and healthy fats from the pesto. It’s light yet bursting with flavor—perfect for a spring brunch gathering.

Ingredients:

• 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

Instructions:

1. Begin by preparing the zucchini noodles using a spiralizer. Set them aside.
2. 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.
3. 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.
4. Toss the zucchini noodles in the prepared pesto until evenly coated.
5. Top with halved cherry tomatoes and give everything a gentle toss before serving.

This dish offers a refreshing and satisfying way to enjoy zucchini noodles as a substitute for traditional pasta. The pesto adds a rich, garlicky depth, while the cherry tomatoes provide a burst of sweetness that complements the flavors beautifully. Whether served as a light main course or a vibrant side, this zucchini noodle recipe is a great way to keep your spring brunch low-carb and full of flavor.

Keto Avocado & Smoked Salmon Salad

This keto avocado and smoked salmon salad is the epitome of a fresh, flavorful, and healthy brunch dish. Combining creamy avocado with the savory richness of smoked salmon, this dish is packed with omega-3s, healthy fats, and minimal carbs. It’s a perfect balance of flavors and textures, making it a great choice for a light yet filling spring brunch.

Ingredients:

• 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

Instructions:

1. Start by slicing the avocados and arranging them on a large serving platter.
2. Scatter the smoked salmon pieces on top of the avocado.
3. Add the cucumber and red onion slices for added crunch and flavor.
4. Sprinkle the capers and fresh dill over the salad.
5. Drizzle with olive oil and lemon juice, then season with salt and pepper.
6. Gently toss the ingredients together to combine or leave them layered for an elegant presentation.

This Keto Avocado & Smoked Salmon Salad is a great way to indulge in healthy fats and proteins without the carbs. The creamy avocado pairs wonderfully with the smoky richness of the salmon, while the fresh vegetables and capers add a nice crunch and tang. This dish is perfect for those following a keto diet, and its light yet filling nature makes it a perfect addition to any spring brunch. It’s easy to prepare, refreshing, and absolutely delicious!

keto Spinach and Bacon Frittata

This Keto Spinach and Bacon Frittata is a hearty yet low-carb dish that combines the richness of eggs with crispy bacon and the earthiness of spinach. With a sprinkle of cheese and a dash of seasoning, this frittata makes an excellent choice for a spring brunch. It’s easy to prepare, and the ingredients work together beautifully to create a satisfying and nutritious meal.

Ingredients:

• 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

Instructions:

1. 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.
2. Add the chopped spinach to the pan and cook for 1-2 minutes until wilted.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture into the skillet over the spinach and onions.
4. Sprinkle the crumbled bacon and shredded cheddar cheese on top.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
6. Slice and serve warm.

This Keto Spinach and Bacon Frittata is a delightful brunch option that brings together savory flavors in a simple, satisfying way. The creamy egg base, crispy bacon, and wilted spinach create a well-rounded, filling meal that adheres to a low-carb lifestyle. It’s perfect for feeding a crowd and can be made in advance, making it a great choice for busy spring mornings.

Keto Cauliflower Rice Salad

This Keto Cauliflower Rice Salad is a refreshing, light dish packed with healthy vegetables and flavors. The cauliflower rice acts as a perfect low-carb base, while fresh herbs, cucumber, cherry tomatoes, and a lemony dressing brighten up the dish. This salad is an excellent side or a light main course for a keto-friendly brunch.

Ingredients:

• 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

Instructions:

1. In a food processor or with a grater, process the cauliflower into rice-sized pieces.
2. 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.
3. Remove from heat and let cool for a few minutes.
4. In a large bowl, combine the cauliflower rice with cucumber, cherry tomatoes, red onion, and parsley.
5. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
6. Toss everything together and serve chilled or at room temperature.

he Keto Cauliflower Rice Salad is a light, nutrient-packed dish that is perfect for any spring brunch. The cauliflower rice provides a great low-carb base, and the addition of fresh veggies and lemony dressing keeps it bright and refreshing. This dish is not only keto-friendly but also customizable, so you can add other fresh herbs or veggies to suit your taste.

Keto Stuffed Mushrooms with Cream Cheese and Herbs

These Keto Stuffed Mushrooms with Cream Cheese and Herbs are a delightful, bite-sized treat perfect for a spring brunch. The earthy mushrooms are filled with a rich, creamy mixture of cream cheese, garlic, and fresh herbs, then baked to perfection. These savory, low-carb appetizers will definitely be a hit with guests!

Ingredients:

• 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

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. In a mixing bowl, combine the softened cream cheese, minced garlic, Parmesan cheese, parsley, salt, and pepper.
3. Spoon the cream cheese mixture into the hollow of each mushroom cap, pressing gently to fill them.
4. 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.
5. Serve warm, garnished with additional fresh parsley if desired.

These Keto Stuffed Mushrooms with Cream Cheese and Herbs are rich, flavorful, and perfect for spring gatherings. The creamy filling balances out the earthy taste of the mushrooms, and the herbs add a fresh touch. This dish is a great keto appetizer that is sure to please guests while keeping your brunch light and low-carb.

keto Chicken Avocado Salad

This Keto Chicken Avocado Salad is a light, filling, and low-carb option that combines the richness of avocado with tender, grilled chicken and a tangy dressing. It’s fresh, flavorful, and perfect for a healthy spring brunch. This dish is packed with protein, healthy fats, and lots of fresh veggies, making it a great choice for a keto meal.

Ingredients:

• 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

Instructions:

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

he Keto Chicken Avocado Salad is a vibrant and filling option that offers a perfect balance of textures and flavors. The creamy avocado pairs beautifully with the savory chicken, while the fresh veggies add crunch and brightness. This is a delicious and refreshing salad that fits perfectly into a low-carb lifestyle, making it an excellent addition to your spring brunch spread.

Keto Shrimp and Avocado Cocktail

This Keto Shrimp and Avocado Cocktail is a refreshing, light, and flavorful dish perfect for spring. Succulent shrimp are paired with creamy avocado and served with a tangy, homemade cocktail sauce, making for an elegant appetizer or a light meal. It’s low in carbs, high in protein, and will surely be a crowd-pleaser at your next brunch.

Ingredients:

• 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

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocado, cilantro, lime juice, and olive oil.
2. Gently toss to mix, being careful not to mash the avocado.
3. Season with salt and pepper to taste.
4. Spoon the mixture into small serving cups or glasses, and drizzle with keto-friendly cocktail sauce on top.
5. Serve immediately or chill in the fridge before serving.

This Keto Shrimp and Avocado Cocktail offers a delightful mix of textures and flavors, with the sweet, tender shrimp complementing the creamy avocado and tangy cocktail sauce. It’s a light and refreshing dish that’s perfect for a spring brunch, offering protein and

Keto Caprese Salad with Balsamic Glaze

This Keto Caprese Salad with Balsamic Glaze is a simple, yet elegant dish that highlights the fresh flavors of ripe tomatoes, creamy mozzarella, and aromatic basil. The balsamic glaze adds a sweet tang to the dish, making it a perfect complement to the rich flavors. This salad is light, refreshing, and ideal for any low-carb brunch or meal.

Ingredients:

• 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

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a large plate.
2. Tuck the basil leaves in between the tomato and cheese slices.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate until ready to serve.

The Keto Caprese Salad with Balsamic Glaze is a vibrant, flavorful dish that’s perfect for a low-carb brunch. The sweetness of the tomatoes and balsamic glaze pairs wonderfully with the creamy mozzarella and fresh basil. This salad is a perfect balance of flavors and textures, making it an ideal keto-friendly addition to your spring brunch menu.

Keto Avocado and Tuna Salad Boats

These Keto Avocado and Tuna Salad Boats offer a delicious and satisfying meal that’s both low in carbs and packed with protein. The creamy avocado serves as the perfect vessel to hold the flavorful tuna salad, making each bite rich and refreshing. It’s a quick and easy recipe that’s ideal for a light lunch or spring brunch.

Ingredients:

• 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

Instructions:

1. In a bowl, mix the tuna, mayonnaise, Dijon mustard, lemon juice, and chopped celery.
2. Season with salt and pepper to taste.
3. Scoop the tuna salad into the hollowed-out centers of the avocado halves.
4. Serve immediately, garnished with extra lemon wedges or fresh herbs if desired.

These Keto Avocado and Tuna Salad Boats are a delightful, low-carb option that combines the richness of avocado with the savory, protein-packed tuna salad. They are easy to prepare and offer a light yet satisfying meal, perfect for a spring brunch or a healthy lunch. The creamy avocado adds a wonderful texture, while the tuna salad provides a punch of flavor.

Keto Cucumber and Smoked Salmon Bites

These Keto Cucumber and Smoked Salmon Bites are a perfect finger food for your spring brunch. The cool, crisp cucumber acts as a refreshing base for the savory smoked salmon and tangy cream cheese topping. These bite-sized appetizers are low-carb, flavorful, and sure to be a crowd favorite.

Ingredients:

• 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

Instructions:

1. Slice the cucumber into rounds, about 1/4 inch thick.
2. In a small bowl, mix the cream cheese, dill, lemon juice, salt, and pepper until smooth.
3. Spread a small amount of the cream cheese mixture onto each cucumber round.
4. Top each cucumber slice with a piece of smoked salmon.
5. Garnish with additional dill or lemon zest, if desired.
6. Serve immediately or chill before serving.

These Keto Cucumber and Smoked Salmon Bites are a light, refreshing appetizer that offers a great balance of flavors. The crunchy cucumber pairs perfectly with the creamy, tangy cream cheese and the smoky richness of the salmon. They’re simple to make, low in carbs, and ideal for serving at a spring brunch or as a healthy snack.

Keto Grilled Chicken Caesar Salad

:This Keto Grilled Chicken Caesar Salad is a fresh, satisfying dish that captures the essence of the classic Caesar salad while keeping it low in carbs. The grilled chicken adds protein and richness, while the homemade keto-friendly Caesar dressing ensures that this salad remains creamy and flavorful. Perfect for a light and filling spring brunch!

Ingredients:

• 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

Instructions:

1. Grill the chicken breasts and slice them into thin strips.
2. In a large bowl, toss the chopped romaine lettuce with the olive oil, salt, and pepper.
3. Add the grilled chicken, Parmesan cheese, and keto-friendly Caesar dressing to the bowl.
4. 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

This Keto Shrimp Zoodle Stir-Fry is a flavorful, low-carb dish that combines shrimp, zucchini noodles (zoodles), and a savory stir-fry sauce. It’s a quick and easy meal that’s packed with protein and vegetables, making it a great option for a healthy spring brunch. The zoodles add a light, fresh base that’s complemented by the savory shrimp and vibrant vegetables.

Ingredients:

• 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

Instructions:

1. 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.
2. In the same skillet, add the sesame oil and sauté the garlic, bell pepper, and onion until softened.
3. Add the zucchini noodles and stir-fry for 2-3 minutes, just until tender.
4. Return the shrimp to the skillet, add the soy sauce, and toss everything together until well combined.
5. Season with salt and pepper to taste and serve immediately.

This Keto Shrimp Zoodle Stir-Fry is a flavorful, low-carb meal that’s perfect for a spring brunch. The zoodles provide a healthy, fresh base while the shrimp adds protein and flavor. The stir-fry sauce ties everything together, making this dish both savory and satisfying. It’s quick to make and can easily be customized with your favorite vegetables.

Keto Coconut Flour Pancakes

These Keto Coconut Flour Pancakes are light, fluffy, and delicious, perfect for a spring brunch. Made with coconut flour instead of traditional flour, these pancakes are low in carbs but still satisfy that pancake craving. They’re great with a dollop of whipped cream, fresh berries, or a drizzle of sugar-free syrup for a complete keto-friendly breakfast or brunch.

Ingredients:

• 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

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, baking powder, vanilla extract, and salt until smooth.
2. Heat a non-stick skillet over medium heat and melt the butter or coconut oil.
3. 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.
4. Serve with sugar-free syrup, fresh berries, or a dollop of whipped cream.

These Keto Coconut Flour Pancakes are the perfect low-carb breakfast or brunch treat. They’re light, fluffy, and delicious, offering a satisfying way to indulge in pancakes without the carbs. Serve them with keto-friendly toppings for a delightful, healthy brunch option

Keto Chicken Lettuce Wraps with Avocado

These Keto Chicken Lettuce Wraps with Avocado are a perfect combination of protein-packed chicken, creamy avocado, and crunchy lettuce. They make a great low-carb lunch or light brunch option, full of flavor and healthy fats. These wraps are easy to assemble and offer a refreshing bite, ideal for a spring gathering.

Ingredients:

• 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

Instructions:

1. Shred the cooked chicken and place it in a mixing bowl.
2. Add the diced avocado, red onion, cilantro, and lime juice to the chicken.
3. Season with salt and pepper, and toss everything together gently.
4. Spoon the mixture into the center of each lettuce leaf, wrapping it tightly around the filling.
5. Serve immediately, or refrigerate for an hour before serving if you prefer a colder dish.

These Keto Chicken Lettuce Wraps with Avocado are a simple yet flavorful dish that’s perfect for anyone on a low-carb or keto diet. The avocado adds richness and creaminess, while the chicken provides lean protein, making these wraps both satisfying and healthy. The crunchy lettuce gives a refreshing texture, making it a great light option for a spring brunch or lunch.

Keto Greek Salad with Grilled Lamb

This Keto Greek Salad with Grilled Lamb is a Mediterranean-inspired dish that brings together fresh vegetables, creamy feta cheese, and juicy grilled lamb. With a tangy lemon-oregano dressing, it’s a perfect dish for a low-carb spring brunch or dinner. The grilled lamb adds a rich, savory element, while the salad itself is vibrant and refreshing.

Ingredients:

• 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

Instructions:

1. Grill the lamb chops or lamb loin until desired doneness and slice thinly.
2. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, olives, and feta cheese.
3. Drizzle with olive oil and lemon juice, and sprinkle with dried oregano.
4. Season with salt and pepper to taste.
5. Top the salad with the grilled lamb slices and serve immediately.

This Keto Greek Salad with Grilled Lamb is a bold, flavorful dish that’s perfect for a spring brunch or dinner. The combination of fresh veggies, tangy feta, and the savory grilled lamb makes it both satisfying and rich in healthy fats and protein. The lemony dressing adds brightness to the dish, making it refreshing and perfect for a low-carb meal.

keto Bacon-Wrapped Asparagus

asparagus with the smoky richness of bacon. It’s a simple yet flavorful low-carb side dish that works well for spring brunches, especially when paired with eggs or a salad. This dish is not only keto-friendly but also a crowd-pleaser.

Ingredients:

• 1 bunch asparagus, trimmed
• 8-10 slices bacon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Lay the asparagus spears flat on a baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder.
3. Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks if needed.
4. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve immediately, either as a side dish or appetizer.

Keto Bacon-Wrapped Asparagus is a deliciously indulgent yet low-carb dish perfect for your spring brunch. The bacon gives the asparagus a crispy, smoky flavor that complements its natural earthiness. It’s a simple yet elegant dish that’s sure to impress your guests while keeping your meal low-carb and full of flavor.

Keto Broccoli and Cheese Casserole

This Keto Broccoli and Cheese Casserole is a comforting, cheesy dish that combines fresh broccoli with a creamy, heesy sauce. It’s the perfect side dish for any spring brunch or dinner, offering a satisfying, low-carb alternative to traditional casseroles. The rich cheese sauce and tender broccoli make this casserole irresistible.

Ingredients:

• 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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain well and set aside.
3. 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.
4. In a casserole dish, combine the steamed broccoli and cheese sauce. Stir to coat the broccoli evenly.
5. Bake for 15-20 minutes until the casserole is bubbly and golden on top.
6. Serve warm.

This Keto Broccoli and Cheese Casserole is a rich and creamy dish that’s perfect for a comforting spring brunch. The broccoli adds fiber and nutrients, while the combination of cheddar and Parmesan creates a deliciously cheesy sauce. This casserole is both filling and low in carbs, making it an excellent keto-friendly choice for any meal.

Keto Salmon Salad with Lemon-Dijon Dressing

This Keto Salmon Salad with Lemon-Dijon Dressing is a light, healthy, and flavorful dish perfect for a spring brunch. The tender salmon pairs beautifully with fresh greens, and the tangy lemon-Dijon dressing adds a burst of flavor. This dish is rich in omega-3 fatty acids, healthy fats, and protein, making it both nutritious and satisfying.

Ingredients:

• 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

Instructions:

1. Cook the salmon fillets until they are fully cooked and flaky, either by grilling or baking.
2. Flake the salmon and set aside.
3. In a large bowl, toss together the mixed greens, cucumber, red onion, and avocado.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. Drizzle the dressing over the salad and top with the flaked salmon.
6. Serve immediately.

This Keto Salmon Salad with Lemon-Dijon Dressing is a fresh, light, and nutritious dish that’s ideal for a spring brunch. The rich salmon pairs wonderfully with the crisp vegetables and tangy dressing. It’s packed with healthy fats, protein, and flavor, making it the perfect low-carb meal that’s both filling and refreshing.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a delicious low-carb twist on the classic Italian dish. Instead of breadcrumbs, the eggplant slices are coated with almond flour, making them crispy without the carbs. Layered with marinara sauce and melted cheese, this dish is both satisfying and comforting, perfect for a spring brunch or dinner.

Ingredients:

• 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

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip each eggplant slice into the beaten eggs, then coat with almond flour, pressing gently to adhere.
3. 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.
4. 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.
5. Repeat the layers until all the eggplant is used, ending with a layer of cheese on top.
6. Bake for 15-20 minutes, or until the cheese is bubbly and golden.
7. Serve warm.

Keto Eggplant Parmesan offers all the comfort of the classic dish with none of the carbs. The almond flour gives the eggplant a crispy texture, while the marinara sauce and melted cheese provide richness and flavor. This dish is a perfect keto-friendly choice for a spring brunch, offering a filling, savory option without compromising on tas

Note: More recipes are coming soon