28+ Easy Spring Brunch Recipes to Savor the Season’s Best Flavors

Spring is the perfect time to gather your loved ones for a fresh, vibrant brunch.

As the season brings longer days and warmer weather, there’s no better way to celebrate than with delicious, colorful dishes that highlight the flavors of the season.

Whether you’re hosting a spring gathering or just enjoying a relaxing morning, these 28+ spring brunch recipes are sure to inspire your menu.

From light and healthy options to indulgent treats, you’ll find something for every taste and dietary preference.

Let’s dive into these mouthwatering recipes that will make your brunches unforgettable!

28+ Easy Spring Brunch Recipes to Savor the Season’s Best Flavors

With these 28+ spring brunch recipes, you have the perfect variety to make every brunch gathering special.

Whether you’re looking for fresh salads, savory dishes, or sweet indulgences, spring offers an abundance of flavors that will leave your guests impressed and satisfied.

So, gather your ingredients, invite your friends and family, and get ready to enjoy the best of spring on your table!

Zucchini Noodles with Avocado Pesto

This fresh and vibrant dish combines the light crunch of zucchini noodles with a creamy avocado pesto sauce, making it the perfect keto-friendly, low-carb option for a spring brunch. Packed with healthy fats and fiber, this meal is both refreshing and filling.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste
• Pine nuts, for garnish (optional)

Instructions:

1. Begin by spiralizing the zucchinis into noodles and set them aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles in the avocado pesto sauce until well coated.
4. Garnish with pine nuts for a crunchy touch (optional).
5. Serve immediately and enjoy the refreshing flavors.

This zucchini noodle dish is a perfect keto spring brunch recipe. The avocado pesto adds a rich creaminess without any added carbs, and the zucchini noodles offer a light, crisp texture that’s satisfying and delicious. It’s a simple, yet flavorful, meal that will leave you feeling full without the post-lunch slump.

Cauliflower Crust Pizza with Spring Veggies

A keto-friendly twist on the traditional pizza, this cauliflower crust pizza is topped with fresh spring vegetables like asparagus, spinach, and mushrooms. The crust is low in carbs but crispy and delicious, making it the perfect healthy brunch option.

Ingredients for the Crust:

• 1 medium head of cauliflower, grated
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Ingredients for the Toppings:

• 1/4 cup tomato sauce (no added sugar)
• 1/2 cup fresh spinach, chopped
• 1/4 cup mushrooms, sliced
• 1/4 cup asparagus, chopped
• 1/2 cup shredded mozzarella cheese
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. To make the crust, pulse the cauliflower florets in a food processor until finely grated. Microwave the cauliflower for 5-6 minutes to soften, then let it cool. Once cooled, place the cauliflower in a clean towel and squeeze out any excess moisture.
3. In a mixing bowl, combine the cauliflower, egg, mozzarella cheese, almond flour, garlic powder, salt, and pepper. Mix until everything is well incorporated.
4. Spread the mixture into a thin, round pizza shape on a baking sheet lined with parchment paper.
5. Bake the crust for 15-20 minutes, or until golden brown and crispy.
6. Remove from the oven and spread a thin layer of tomato sauce on top. Add spinach, mushrooms, asparagus, and mozzarella cheese.
7. Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This cauliflower crust pizza is the ideal choice for a keto lunch that feels indulgent but keeps you on track with your low-carb goals. The fresh spring vegetables add a burst of flavor and color, making each bite a treat. Plus, the cauliflower crust offers a satisfying crunch without the carbs, making this a guilt-free and delicious option.

Egg and Spinach Stuffed Portobello Mushrooms

Portobello mushrooms are the perfect vehicle for a savory spring brunch. This recipe stuffs large, meaty mushrooms with spinach and eggs, creating a flavorful, nutrient-packed dish that’s both low in carbs and high in protein.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 4 large eggs
• 2 tbsp olive oil
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and place them on a baking sheet, gill side up.
3. In a skillet, sauté the spinach in a little olive oil until wilted. Season with salt and pepper.
4. Spoon the sautéed spinach into each mushroom cap, creating a small well in the center.
5. Crack one egg into each mushroom cap, then drizzle with heavy cream. Sprinkle the top with shredded cheddar cheese.
6. Bake the mushrooms for 15-20 minutes, or until the egg whites are set but the yolks remain runny.
7. Garnish with fresh parsley and serve immediately.

These egg and spinach stuffed Portobello mushrooms offer a delightful and filling keto brunch option. The mushrooms provide a hearty base, while the eggs add richness, and the spinach brings freshness and nutrients. The cheese adds a savory finish, making this dish a complete meal that’s both satisfying and low in carbs. Perfect for a spring-inspired lunch, these stuffed mushrooms

Avocado and Bacon Egg Cups

These avocado and bacon egg cups are a flavorful, protein-packed option for a low-carb brunch. The rich, creamy avocado paired with crispy bacon and a perfectly baked egg creates a satisfying dish that is both filling and delicious.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 slices bacon, cooked and crumbled
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little of the flesh to create a larger well for the egg.
3. Place the avocado halves in a baking dish and carefully crack one egg into each avocado half.
4. Sprinkle crumbled bacon over the eggs and season with salt and pepper.
5. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
6. Garnish with fresh chives or parsley and serve immediately.

These avocado and bacon egg cups are a keto brunch that hits all the right notes. The creamy avocado provides healthy fats, while the crispy bacon adds a smoky crunch. With the egg acting as the perfect center, this dish is not only low-carb but also packed with protein and nutrients. It’s an easy, yet indulgent option to enjoy during a spring brunch.

Shrimp and Asparagus Salad with Lemon Vinaigrette

A light, refreshing salad made with juicy shrimp, tender asparagus, and a tangy lemon vinaigrette. This low-carb salad is the perfect springtime dish that combines fresh vegetables with protein-rich shrimp, creating a filling and healthy keto lunch.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp olive oil (for the vinaigrette)
• Mixed greens, for serving

Instructions:

1. Heat 2 tbsp of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
2. In the same skillet, add a little more oil if necessary and sauté the asparagus for 5-6 minutes, until tender but still crisp. Season with salt and pepper.
3. For the vinaigrette, whisk together lemon juice, Dijon mustard, and olive oil until emulsified.
4. In a large salad bowl, combine mixed greens, cooked shrimp, and sautéed asparagus. Drizzle with the lemon vinaigrette and toss to combine.
5. Serve immediately.

his shrimp and asparagus salad is a refreshing and nutrient-packed keto meal. The combination of succulent shrimp and crisp asparagus, enhanced with the bright lemon vinaigrette, creates a satisfying dish perfect for a light spring brunch. Low in rbs and high in protein, this salad is both filling and delicious, making it a great choice for a keto lunch.

Spinach and Feta Stuffed Chicken Breast

Tender chicken breasts stuffed with spinach and feta cheese create a savory and filling low-carb lunch. This dish is a great way to incorporate healthy greens into your diet while keeping the flavors fresh and rich.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the spinach and garlic in olive oil until wilted. Season with salt and pepper and remove from heat.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach mixture and crumbled feta cheese.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken on both sides for 2-3 minutes.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Serve with lemon wedges for a burst of fresh flavor.

This spinach and feta stuffed chicken breast is a flavorful and satisfying keto lunch that’s perfect for a spring brunch. The combination of savory spinach and creamy feta provides a delicious contrast to the tender chicken. This dish is low in carbs but high in protein and flavor, making it a perfect choice for a healthy and filling meal.

Keto Pancakes with Berry Compote

These keto pancakes are fluffy and light, made with almond flour to keep them low in carbs. Topped with a sugar-free berry compote, this dish is a sweet and satisfying brunch option that won’t derail your low-carb diet.

Ingredients for Pancakes:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Ingredients for Berry Compote:

• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp sweetener (optional)

Instructions:

1. For the berry compote, combine the mixed berries, lemon juice, water, and sweetener (if using) in a small saucepan. Simmer over low heat for 5-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens.
2. For the pancakes, whisk together the almond flour, eggs, almond milk, baking powder, vanilla extract, and salt in a bowl until smooth.
3. Heat a non-stick skillet over medium heat and melt some butter or coconut oil.
4. Pour a small amount of the pancake batter onto the skillet and cook for 2-3 minutes per side, until golden brown.
5. Serve the pancakes with a generous spoonful of berry compote on top.

These keto pancakes are the perfect brunch indulgence that won’t break your carb count. The almond flour keeps them light and fluffy, while the berry compote adds a naturally sweet and tangy topping. It’s a great way to satisfy your pancake cravings while staying on track with your low-carb diet.

Grilled Salmon with Cucumber and Dill Salad

Grilled salmon paired with a refreshing cucumber and dill salad makes for a light and flavorful keto brunch. The rich omega-3s from the salmon combined with the crisp, cooling salad create a perfect low-carb meal for the warmer months.

Ingredients for Grilled Salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice

Ingredients for Cucumber and Dill Salad:

• 1 large cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Rub the salmon fillets with olive oil and season with salt, pepper, and lemon juice.
3. Grill the salmon for 4-5 minutes per side, or until cooked through and flaky.
4. Meanwhile, prepare the cucumber and dill salad by tossing together the cucumber, fresh dill, olive oil, vinegar, salt, and pepper in a bowl.
5. Serve the grilled salmon alongside the cucumber salad.

This grilled salmon with cucumber and dill salad is a fresh and nutritious low-carb lunch option for spring. The salmon is rich and satisfying, while the crisp cucumber salad adds a refreshing contrast. It’s a light, healthy, and flavorful meal that’s perfect for keeping things keto-friendly and delicious.

Keto Chicken Salad Lettuce Wraps

These keto chicken salad lettuce wraps are an easy and light option for a spring lunch. The creamy chicken salad is made with mayonnaise, mustard, and crunchy vegetables, all wrapped up in crisp lettuce leaves. It’s a satisfying low-carb meal that’s also portable and perfect for meal prep.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup mayonnaise (sugar-free)
• 1 tbsp Dijon mustard
• 1/4 cup celery, diced
• 1/4 cup red onion, finely diced
• Salt and pepper, to taste
• Large lettuce leaves (romaine or butter lettuce works well)

Instructions:

1. In a mixing bowl, combine the shredded chicken, mayonnaise, mustard, celery, red onion, salt, and pepper. Stir until well combined.
2. Spoon the chicken salad into large lettuce leaves and wrap them up.
3. Serve immediately or store in the fridge for later.

These keto chicken salad lettuce wraps are a simple yet delicious way to enjoy a light lunch while keeping it low-carb. The creamy chicken salad with crunchy vegetables wrapped in refreshing lettuce is not only healthy but also very satisfying. Perfect for spring, this meal is quick to prepare and can easily be packed for a grab-and-go lunch option.

Keto Egg Salad with Avocado

This creamy egg salad combines the richness of avocado with the classic flavors of egg salad, creating a delicious and satisfying low-carb dish. Perfect for a spring brunch, this meal is packed with protein and healthy fats, making it a great choice for a keto lunch.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado, mashed
• 1 tbsp mayonnaise (sugar-free)
• 1 tsp Dijon mustard
• 1 tbsp fresh chives, chopped
• Salt and pepper, to taste
• Romaine lettuce leaves, for serving (optional)

Instructions:

1. In a mixing bowl, combine the chopped eggs, mashed avocado, mayonnaise, Dijon mustard, chives, salt, and pepper. Stir until well combined and creamy.
2. Serve the egg salad in romaine lettuce leaves for a wrap or on its own as a side dish.

This keto egg salad with avocado is a rich, creamy, and satisfying brunch option. The avocado enhances the texture and adds healthy fats, while the eggs provide a protein-packed base. It’s a simple, flavorful dish that’s low in carbs but high in nutrients, perfect for a springtime brunch.

Grilled Chicken Caesar Salad (Keto-Friendly)

A keto-friendly take on the classic Caesar salad, this version uses grilled chicken, homemade keto Caesar dressing, and a generous amount of parmesan cheese for a low-carb, high-protein meal. It’s perfect for a light yet filling spring brunch that stays on track with your keto goals.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup keto-friendly Caesar dressing
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Caesar Dressing:

• 1/4 cup mayonnaise (sugar-free)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp anchovy paste (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side or until cooked through.
3. While the chicken is grilling, prepare the Caesar dressing by whisking together all the ingredients until smooth.
4. Once the chicken is cooked, slice it thinly and set aside.
5. In a large bowl, toss the romaine lettuce with the keto-friendly Caesar dressing.
6. Top the salad with sliced grilled chicken and sprinkle with grated parmesan cheese.
7. Serve immediately.

grilled chicken Caesar salad is a perfect keto-friendly option for a spring brunch. The homemade Caesar dressing is rich and tangy without the carbs, while the grilled chicken adds protein and flavor. This light yet filling salad is sure to become a staple for anyone following a low-carb lifestyle.

Keto Frittata with Mushrooms and Goat Cheese

A frittata is an easy, versatile, and low-carb brunch dish, and this mushroom and goat cheese version is perfect for spring. With a fluffy egg base, savory mushrooms, and creamy goat cheese, this keto frittata is both filling and packed with flavor.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the mushrooms and sauté until soft, about 5 minutes.
3. In a mixing bowl, whisk together the eggs, heavy cream, thyme, salt, and pepper.
4. Pour the egg mixture over the mushrooms in the skillet. Stir gently to combine.
5. Sprinkle the goat cheese on top and transfer the skillet to the oven.
6. Bake for 15-20 minutes, or until the frittata is set and golden on top.
7. Serve warm, garnished with additional thyme if desired.

This keto frittata with mushrooms and goat cheese is a simple and delicious brunch option that’s low in carbs and high in flavor. The earthy mushrooms and creamy goat cheese provide a perfect balance of taste and texture, making it an ideal springtime dish that’s both light and satisfying.

Keto Tuna Salad Stuffed Avocados

This dish combines the creamy goodness of avocado with a flavorful tuna salad, making it a perfect low-carb, high-protein lunch. The rich tuna salad pairs beautifully with the soft texture of the avocado, creating a satisfying and healthy keto meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can of tuna in olive oil, drained
• 1/4 cup mayonnaise (sugar-free)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a mixing bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until well combined.
2. Scoop the tuna salad into the center of each avocado half.
3. Garnish with fresh parsley and serve immediately.

These keto tuna salad stuffed avocados are a quick, easy, and nutritious brunch option. The creamy avocado provides healthy fats while the tuna salad offers protein and flavor. It’s a simple yet satisfying dish that is low in carbs and perfect for a light, spring-inspired meal.

Keto Cucumber and Smoked Salmon Rolls

hese cucumber and smoked salmon rolls are a light, refreshing, and keto-friendly appetizer or brunch dish. With thinly sliced cucumber wrapped around creamy cream cheese and smoky salmon, this dish is full of flavor and low in carbs.

Ingredients:

• 1 large cucumber, thinly sliced lengthwise
• 4 oz smoked salmon, sliced
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp capers (optional)
• Lemon wedges, for serving

Instructions:

1. Lay the cucumber slices flat on a cutting board.
2. Spread a thin layer of cream cheese on each cucumber slice.
3. Place a slice of smoked salmon on top of the cream cheese.
4. Sprinkle with fresh dill and capers if using.
5. Roll the cucumber slices tightly into little wraps.
6. Serve with lemon wedges on the side for added zest.

hese keto cucumber and smoked salmon rolls are a perfect brunch dish that’s both refreshing and low-carb. The cucumber provides a crisp, refreshing bite, while the smoked salmon adds depth of flavor and the cream cheese ties everything together with a rich creaminess. It’s a light, elegant, and satisfying option for a springtime meal.

Keto Chia Pudding with Coconut Milk and Berries

This keto chia pudding is a deliciously creamy and nutritious option for a spring brunch. Made with coconut milk and topped with fresh berries, it’s a satisfying, low-carb, and high-fiber treat that’s perfect for a light but filling meal.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk (unsweetened)
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or your preferred keto-friendly sweetener
• 1/4 cup mixed berries (blueberries, raspberries, or strawberries)

Instructions:

1. In a bowl, mix the chia seeds, coconut milk, vanilla extract, and sweetener. Stir well.
2. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding has thickened, give it a good stir and top with fresh berries.
4. Serve chilled.

This keto chia pudding with coconut milk and berries is a refreshing and satisfying brunch option. The chia seeds provide a great source of fiber, while the coconut milk adds creaminess and healthy fats. The berries offer a burst of fresh, low-carb sweetness, making this pudding a perfect springtime treat for anyone following a keto lifestyle.

Keto Zucchini Noodles with Pesto and Grilled Chicken

This keto zucchini noodle dish with pesto and grilled chicken is a light, flavorful, and satisfying meal. The zucchini noodles provide a low-carb alternative to traditional pasta, while the fresh pesto sauce and grilled chicken add savory richness, making this a perfect springtime brunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, then grill for 5-6 minutes per side, or until cooked through.
2. While the chicken is grilling, heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
3. Once the chicken is cooked, slice it thinly.
4. Toss the zucchini noodles with the pesto sauce and top with the grilled chicken slices.
5. Garnish with fresh basil and serve immediately.

This keto zucchini noodles with pesto and grilled chicken dish is a fresh and satisfying brunch option. The pesto adds a burst of flavor, and the grilled chicken offers a protein-packed topping. Zucchini noodles provide a light, low-carb alternative to pasta, making this dish a delicious and healthy choice for a springtime meal.

Keto Caprese Salad with Balsamic Glaze

A classic Caprese salad is transformed into a keto-friendly version by keeping it low-carb while still delivering vibrant flavors. Fresh tomatoes, mozzarella, and basil are drizzled with a sugar-free balsamic glaze, making it a perfect light and refreshing brunch for warmer days.

Ingredients:

• 2 large tomatoes, sliced
• 1/2 lb fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 tsp erythritol (optional, for sweetness)

Instructions:

1. Arrange the sliced tomatoes, mozzarella cheese, and basil leaves on a platter.
2. In a small saucepan, combine the balsamic vinegar and erythritol (if using). Simmer over low heat until it thickens and becomes syrupy, about 5-7 minutes.
3. Drizzle the olive oil and balsamic glaze over the salad.
4. Season with salt and pepper, then serve immediately.

s keto Caprese salad with balsamic glaze is a light, fresh, and flavorful option for brunch. The creamy mozzarella, juicy tomatoes, and aromatic basil are complemented by the tangy sweetness of the balsamic glaze. It’s a perfect low-carb dish to enjoy during the spring months, offering both taste and nutrition.

Keto Beef and Broccoli Stir-Fry

A simple and quick keto stir-fry that combines tender beef and fresh broccoli in a savory sauce. It’s a satisfying and filling dish that’s low in carbs but high in flavor, perfect for a keto-friendly lunch or brunch.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp soy sauce (tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ginger, minced
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Remove the beef and set aside.
2. In the same skillet, add the broccoli and sauté for 3-4 minutes, until tender-crisp.
3. Return the beef to the skillet and add the soy sauce, rice vinegar, garlic powder, ginger, salt, and pepper. Stir well to combine.
4. Cook for another 2-3 minutes until everything is well coated and heated through.
5. Serve immediately.

This keto beef and broccoli stir-fry is a delicious, low-carb meal that’s quick to prepare and packed with protein and fiber. The savory sauce brings out the natural flavors of the beef and broccoli, creating a perfect dish for a healthy, filling brunch. It’s a great option for those looking for a satisfying keto-friendly lunch or dinner.

Keto Salmon Avocado Salad

This refreshing and nutrient-packed keto salmon avocado salad is a perfect combination of healthy fats and protein. The richness of the avocado pairs perfectly with the tender, flaky salmon and fresh greens, making it a great choice for a light but satisfying spring brunch.

Ingredients:

• 2 salmon fillets
• 1 ripe avocado, diced
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Heat a skillet over medium heat and cook the salmon fillets for 4-5 minutes per side, or until fully cooked. Remove from heat and flake the salmon with a fork.
2. In a large bowl, toss the mixed greens, red onion, and avocado with olive oil, lemon juice, salt, and pepper.
3. Top the salad with the flaked salmon.
4. Serve immediately.

This keto salmon avocado salad is a light, nutritious, and filling option for a spring brunch. The combination of rich avocado and tender salmon provides healthy fats and protein, while the fresh greens and tangy lemon dressing enhance the overall flavor. It’s a great low-carb option for anyone looking for a satisfying meal.

Keto Meatballs with Zucchini Noodles

These juicy keto meatballs, served with zucchini noodles, create a satisfying and flavorful brunch option. The meatballs are made with ground beef, almond flour, and Italian seasoning, while the zucchini noodles offer a low-carb pasta alternative. This dish is rich in protein and perfect for a hearty yet light meal.

Ingredients for Meatballs:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 egg
• 2 tbsp grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Zucchini Noodles:

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground beef, almond flour, egg, parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well and form into meatballs.
3. Place the meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through.
4. While the meatballs are baking, sauté the zucchini noodles in olive oil over medium heat for 2-3 minutes, just until tender.
5. Serve the meatballs on top of the zucchini noodles.

These keto meatballs with zucchini noodles are a delicious and filling low-carb brunch option. The savory meatballs pair perfectly with the tender zucchini noodles, creating a satisfying meal that’s both healthy and flavorful. It’s a perfect choice for anyone following a keto lifestyle, offering a hearty meal without the carbs.

Keto Spinach and Mushroom Stuffed Portobello Mushrooms

These stuffed Portobello mushrooms are filled with a creamy spinach and mushroom mixture, making them a savory, keto-friendly brunch option. The rich flavor of the mushrooms combined with the creamy filling makes this dish both satisfying and nutritious.

Ingredients:

• 4 large Portobello mushroom caps
• 2 cups spinach, chopped
• 1/2 cup mushrooms, diced
• 2 tbsp cream cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the Portobello mushrooms and place the caps on a baking sheet.
3. Heat olive oil in a skillet over medium heat and sauté the chopped spinach and diced mushrooms for 5-7 minutes, until the spinach is wilted and the mushrooms are softened.
4. Add the cream cheese and shredded mozzarella to the skillet and stir until the mixture is creamy and well combined.
5. Spoon the spinach and mushroom mixture into the mushroom caps and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted.
6. Serve warm.

These keto spinach and mushroom stuffed Portobello mushrooms are a savory, satisfying brunch dish that’s both low in carbs and rich in flavor. The creamy filling complements the earthy mushrooms, creating a delicious combination that’s perfect for a spring meal. This dish is also a great option for meal prep or a light dinner.

Note: More recipes are coming soon